A study that links higher intakes of raw, but not cooked, vegetables to lower cardiovascular disease (CVD) risk has been met with caution by critics who warn not to take its findings in isolation to determine future intake or frequency.
A suboptimal diet lacking in whole grains, fruit, nuts and seeds, vegetables and omega-3 fatty acids is responsible for more deaths than any other risk factors globally, according to findings published in The Lancet.
Eating 10 portions (800 g) of fruit and vegetables a day can greatly reduce the risk of cancer, stroke and heart disease and could prevent 7.8 million premature deaths worldwide, according to researchers.
Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake.
Perforating potato cells can soften the raw material, reducing fry times, lowering fat uptake and creating a more uniform end chip product, says the CEO of a firm specialized in Pulsed Electric Field (PEF) technology.
Most people consider fresh fruit and raw vegetables healthy snack choices, according to a recent survey from market research organization Mintel, but a surprising number think cookies and ice cream are also healthy snacks.
China, producer of half the world's fruit and vegetables, is set to
overtake the Netherlands in the next two to three years to become
the world's third biggest fresh produce exporter in value terms,
predicts a new report...
Increased fruit and vegetable consumption is associated with a
decreased risk of cardiovascular disease but not cancer, according
to a new study that suggests the cancer-protective effect may have
Powerhouse antioxidants contained in three or more pieces of fruit
and vegetables a day could severely reduce the risk of developing
cancer of the lymphatic system, with broccoli and cabbage showing
particularly strong benefits.
Women may be able to lower their risk of endometriosis by eating
more fresh fruit and green vegetables. But, eating red meat and ham
appears to increase their risk, according to a study published
Destruction of nutritional ingredients through safety concerns in
food processing could be soon eradicated with European scientists
receiving a lump sum from Brussels to investigate solutions to the
Californian supplement manufacturer Source Naturals is promoting an
improved version of its phosphatidyl serine (PS) soft gels, with
the claim that the product contains the most shelf-stable PS
Just eating one or two servings of fruit or vegetables can reduce
the risk of heart attack, researchers said yesterday, although
those that eat more can cut the risk of coronary events by as much
as 70 per cent, according to the case...
Many common Chinese vegetables contain useful amounts of
antioxidants with potential health benefits, researchers reported
this week. Most previous studies have looked at vegetables common
in the Western diet.
A cartoon which was created to encourage British children to eat
more fruit and vegetables is to become the focus of a new
Department of Health campaign, reports BBC Online.Trials have shown
that the cartoon prompted a dramatic increase...
At the Fi Europe 2001, DSM Food Specialties will introduce a new
application of its FirmFruit® enzyme system designed to enhance the
appearance and consistency of processed tomato pieces in