A research team has developed an innovative and sustainable method to extract collagen from sardine bones using water extracts from banana peels, a common agricultural waste in Malaysia.
Researchers have made significant advancements in developing health-focused food technologies by investigating non-thermal processing methods to alter starch digestibility. This cutting-edge approach aims to regulate postprandial blood glucose levels, offering a promising dietary strategy to mitigate obesity and type 2 diabetes.
This project is part of a $15 million multi-institution effort to research ways to reduce per-and polyfluoroalkyl substances exposure from food and farming communities.
The University of Illinois Urbana-Champaign has been at the forefront of nutritional science research and education for over 100 years. In a new paper, Illinois nutrition professors and former directors of the Division of Nutritional Sciences John Erdman and Sharon Donovan trace the illustrious history and significant impacts that the U. of I. has had on human and animal health.
A cutting-edge online food safety toolbox has been crafted to bolster the proficiency of Food Business Operators (FBO) and regulatory bodies. This tool streamlines the implementation of the Codex Alimentarius (Codex) General Principles of Food Hygiene (GPFH), employing a structured learning strategy that encompasses mapping, chunking, and dynamic inquiry. Its goal is to unify food safety protocols, from farm to table.
A recent University of Kentucky Markey Cancer Center study sheds light on how the environmental pollutant perfluorooctanesulfonic acid (PFOS) may affect our intestines and possibly increase the risk of developing colorectal cancer.
Today, the Association for Diagnostics & Laboratory Medicine (ADLM, formerly AACC) released the latest results from an ongoing survey that ADLM has been conducting to determine how the Food and Drug Administration’s (FDA’s) final laboratory developed tests rule will impact patient care. The survey found that, under the FDA rule, individuals from rural and historically marginalized communities will have severely limited access to vital tests, which could lead to harmful and even life-threatening delays in diagnosis and treatment.
OK, peanut butter sandwiches and veggies are good…but when it comes to school lunches, when can you give in to burgers and pizza? A Penn State Health pediatrician weighs in.
The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) was launched today, marking a major milestone as the first of its kind in Asia to advance research in alternative proteins. With a US$30 million grant from the Bezos Earth Fund, the Centre is poised to lead groundbreaking research and commercialisation efforts to develop “ultimate proteins” – advanced hybrid foods that match traditional meat–based products in both taste and price.
Health and nutrition factors that affect the availability of metals when ingested should also be considered.
Sustainable agriculture can benefit the environment but only when food safety and human health are taken into account.
University of Pittsburgh researchers are the first to trace one of those pollutants, nitrogen, along the U.S. beef supply chain at the county level. They found high spatial disconnect between where beef is eaten and where nitrogen’s impacts are felt.
Eating any amount of fish during pregnancy was associated with about a 20% lower likelihood of autism spectrum disorder (ASD) diagnosis, particularly in females, and a slight reduction in autism-related traits in offspring, according to a new study funded by the Environmental influences on Child Health Outcomes (ECHO) Program at the National Institutes of Health.
GW study helped lead to USDA action; Experts available for comment ...
Chula Faculty of Allied Health Sciences has launched a ready-to-eat flourless rice innovation made from egg whites, branded as “eggyday”. This product is low in calories, filled with good-quality protein, high in calcium, complete with dietary fibers, and free of gluten.
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Wildfires can damage crops, even if flames come nowhere near the plants. One outcome can be an unpleasant flavor and smell of wine that is made from grapes exposed to smoke. But researchers report in ACS’ Journal of Agricultural and Food Chemistry that they have developed a way to lessen this smoke taint to improve the palatability of the wine.
Since anti-obesity medications have become more widely known and prescribed, they have been touted as game-changing treatments for chronic overweight and obesity. But one common misconception about these medications is that they’re a magic bullet for better health, and it doesn’t necessarily matter what you eat when you’re taking them.
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