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.
New research suggests there could be something to the old adage an apple a day helps keep the doctor away – at least with regards to chronic lung disease in men who previously or currently smoke.
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.
Vegetable ingredients may boost the nutritional content of beverages: but when it comes to taste, it’s the fruit flavor that continues to appeal to a mass audience.
Vegetable ingredients are winning favor with consumers who value them as a healthy part of their diet, but how will the category evolve in 2016 and beyond?
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.
An internet smoothie ad has been banned by the Advertising Standards Authority (ASA) for misleadingly exaggerating the amount of fruit portions it contained.
A serious shortfall in the consumption of fruit and vegetables worldwide means that most adults need to eat double their current amounts to meet WHO dietary recommendations, finds a new global study.
Corn snacks fortified with omega-3 fish oil and fish protein powder through seasoning are accepted by children and stable but shelf-life is limited to 12 weeks, a new study finds.
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.
Increasing intakes of green leafy vegetables may reduce the risk of developing type-2 diabetes by about 15 per cent, according to a meta-analysis of six studies.
Frutarom is launching new premium fruit, vegetable and herb
preparations made with a unique process, which is said to retain
their natural characteristics and reduce the need for additives.
The bioaccessibility of carotenoids is greater from fruit than dark
green vegetables, says a new study from Ireland that has important
implications for the use of such ingredients in functional foods.
The relative resistance marketers have faced trying to push
probiotic ingredients in the US, when compared with Europe, could
be solved via another market: fermented vegetables.
Eating about three portions of green leafy, yellow and cruciferous
vegetables every day could slow loss of mental function as we age
by 40 per cent, suggests a new study.
Eating three or more servings a week of green leafy vegetables or
roots vegetables could reduce the risk of stomach cancer by between
35 and 57 per cent, suggests a prospective study from Sweden.
The UK's Soil Association has slammed the government for its
'complacent' claim that pesticides found in school fruit and
vegetables are 'broadly similar' to those found in supermarkets.
An intake of antioxidants from different fruit could be more
efficient at protecting against the effects of oxidative stress
than single fruits, says new research using pigs.
Including plenty of fruit and vegetables in the diet could halve
chances of developing pancreatic cancer indicates a new
case-control study, supporting research published earlier this
year.
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
been 'overstated'.
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
today.
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
available.
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 diet rich in leafy green vegetables can cut the risk of colon
cancer by nearly half, according to a study carried out by
researchers at Liverpool University in the UK.
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
end-product applications.
