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Wednesday, 10 March 2010 01:20 |
 Normal-weight women who drink a light to moderate amount of alcohol appear to gain less weight and have a lower risk of becoming overweight and obese than non-drinkers, according to a report in the March 8 issue of Archives of Internal Medicine.
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Wednesday, 10 March 2010 01:03 |
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 It turns out that tainted food cannot only make people sick, but it can also cost them a bundle in the process.
A new consumer research report released Wednesday has found that the health-related costs of food-borne illnesses total $152 billion per year, including the costs of medical bills, lost wages and lost productivity. That price tag is nearly five times that of earlier estimates calculated by the U.S. Department of Agriculture. |
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Monday, 08 March 2010 01:51 |
 Countries producing food containing harmful bacteria and toxins could be named and shamed more quickly using a worldwide alert system devised by a team of scientists from Kingston University in South West London. The team, led by Professor Declan Naughton, says the easy to use computer tool can be used to monitor contaminated products; helping to prevent them reaching shop shelves and ensuring that food is safe to eat.
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Monday, 08 March 2010 01:44 |
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A new study by a former U.S. Food and Drug Administration (FDA) economist estimates the total economic impact of foodborne illness across the nation to be a combined $152 billion annually.
The Produce Safety Project, an initiative of The Pew Charitable Trusts at Georgetown University, published the report, Health-Related Costs from Foodborne Illness in the United States. |
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Friday, 05 March 2010 01:43 |
 New policies that eliminate sugary beverages and junk foods from schools may help slow childhood obesity, according to a San Francisco State University study published in the March issue of the journal Health Affairs.
"This is one of the very first comprehensive investigations that examined whether childhood obesity trends changed after new statewide policies were enacted in California," said the study's first author Emma Sanchez-Vaznaugh, assistant professor of health education at SF State. |
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Friday, 05 March 2010 01:40 |
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Consumers need faster, more efficient ways of being notified when there is a recall of food products.
That's the message Michigan State University's Ewen Todd gave to a symposium at the 2010 American Association for the Advancement of Science annual meeting being held in San Diego. |
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Wednesday, 03 March 2010 02:25 |
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Vitamin C is indispensible for life: without it, an individual develops the fatal disease scurvy. We obtain all our vitamin C from out diet and several tightly regulated processes control the level of vitamin C in our bodies. One protein known to be involved in controlling vitamin C levels is Slc23a1, but the in vivo importance of this has not been determined.
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Wednesday, 03 March 2010 02:19 |
 Delicious new all-oat or all-barley breads might result from laboratory experiments now being conducted by Agricultural Research Service (ARS) scientists in California.
Research chemist Wallace Yokoyama and postdoctoral nutritionist Hyunsook Kim want to develop new and tasty whole-grain oat or barley breads that offer antioxidants, fiber, and other components in an array different from that found in today's whole-wheat breads. The researchers work at the ARS Western Regional Research Center in Albany, Calif. |
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Sunday, 28 February 2010 23:56 |
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Post-menopausal women who reported consuming the most daily dietary fat had a 40 percent higher incidence of clot-caused strokes compared to women who ate the least amount, according to research presented at the American Stroke Association's International Stroke Conference 2010. |
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Sunday, 28 February 2010 23:49 |
 Researchers of Ghent University -- department of Food Safety and food Quality developed a technique to to reduce acrylamide in French fries on an industrial scale. Acrylamide is a product that may cause cancer and was discovered in various foods. |
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Wednesday, 10 March 2010 01:18 |
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 A salmonella alert on Friday was stretching across the U.S. and causing recalls on hundreds of products, distributed to almost every grocer in central Ohio.
The Food and Drug Administration on Thursday first released an alert about a flavor-enhancing ingredient used in hundreds of foods, Consumer 10's Chuck Strickler reported. |
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Wednesday, 10 March 2010 01:02 |
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Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted. |
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Monday, 08 March 2010 01:46 |
 A daily dose of vitamin D may just be what people in northern climates need to get through the long winter, according to researchers at Loyola University Chicago Marcella Niehoff School of Nursing (MNSON). This nutrient lifts mood during cold weather months when days are short and more time is spent indoors.
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Monday, 08 March 2010 01:42 |
 High humidity present in bathrooms and kitchens could be degrading the vitamins and health supplements stored in those rooms, even if the lids are on tight, a Purdue University study shows.
Lisa Mauer, an associate professor of food science, said that crystalline substances -- including vitamin C, some vitamin B forms and other dietary supplements -- are prone to a process called deliquescence, in which humidity causes a water-soluble solid to dissolve. Keeping those supplements away from warm, humid environments can help ensure their effectiveness. |
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Friday, 05 March 2010 01:41 |
 Far from being a food spoiler, the fluorescent lighting in supermarkets actually can boost the nutritional value of fresh spinach, scientists are reporting. The finding could lead to improved ways of preserving and enhancing the nutritional value of spinach and perhaps other veggies, they suggest in a study in ACS' Journal of Agricultural and Food Chemistry.
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Friday, 05 March 2010 01:38 |
 A new University of Illinois study touts the benefits of soluble fiber -- found in oats, apples, and nuts, for starters -- saying that it reduces the inflammation associated with obesity-related diseases and strengthens the immune system.
"Soluble fiber changes the personality of immune cells -- they go from being pro-inflammatory, angry cells to anti-inflammatory, healing cells that help us recover faster from infection," said Gregory Freund, a professor in the U of I's College of Medicine and a faculty member in the College of Agriculture, Consumer and Environmental Sciences' Division of Nutritional Sciences. |
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Wednesday, 03 March 2010 02:22 |
 A low-carbohydrate diet, a low-fat diet and the Mediterranean diet were equally effective in helping obese people to reverse carotid atherosclerosis after losing moderate amounts of weight and improving their blood pressure, in a study reported in Circulation: Journal of the American Heart Association.
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Wednesday, 03 March 2010 02:16 |
 A voluntary effort by the U.S. food service industry to reduce salt in processed foods could have far-reaching implications for the health of the U.S. population, preventing strokes and heart attacks in nearly a million Americans and saving $32.1 billion in medical costs, according to a new study by researchers at the Stanford University School of Medicine and the Veterans Affairs Palo Alto Health Care System. |
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Sunday, 28 February 2010 23:53 |
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 A Southern California meatpacking firm has significantly expanded its recall of ground beef and veal that might be contaminated with E. coli.
The recall includes approximately 4.9 million additional pounds of products by Huntington Meat Packing Inc. under the Huntington, Imperial Meat Co. and El Rancho brands, the Department of Agriculture's Food Safety and Inspection Service said Friday. |
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Sunday, 28 February 2010 23:47 |
 Choking is a leading cause of injury and death among children, especially those younger than 4 years of age. The majority of choking-related incidents among children are associated with food, coins and toys. A new policy statement from the American Academy of Pediatrics (AAP), led by a doctor at Nationwide Children’s Hospital and published in the February 22 online issue of Pediatrics, takes a closer look at preventing choking among children. |
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