Stanford researchers discover that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses Continua la lettura
When people overconsume sugar-sweetened beverages, or SSBs, like soda, certain fruit juices, and some coffee and tea drinks, it can lead to many different health conditions, including obesity, cardiovascular disease and diabetes Continua la lettura
Drinking coffee that is caffeinated (ground or instant) or decaffeinated is associated with a reduced risk of developing chronic liver disease and related liver conditions, new study published in the open access journal BMC Public Health suggests Continua la lettura
An earlier onset of disease and ageing in the most deprived could be linked to gut health and poor diet. A new, first-of-its-kind-study, led by the University of Glasgow and published in Scientific Reports, analysed the composition of microbes in the body and found that there was a higher amount of pathogenic – disease-causing – bacteria in those who were most biologically aged Continua la lettura
New research published this week challenges a popular belief that intermittent fasting diets such as alternate day fasting or the ‘5:2’ are the most effective ways to lose weight Continua la lettura
Adults who skip breakfast are likely to miss out on key nutrients that are most abundant in the foods that make up morning meals, a new study suggests. An analysis of data on more than 30,000 American adults showed that skipping breakfast – and missing out on the calcium in milk, vitamin C in fruit, and the fiber, vitamins and minerals found in fortified cereals – likely left adults low on those nutrients for the entire day Continua la lettura
A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses Continua la lettura
A new research project, PROFERMENT, run by the Department of Food Science at the University of Copenhagen, has received DKK 56 million from the Novo Nordisk Foundation to develop the fundamental knowledge required to invent a completely new category of sustainable, plant-based foods as an alternative to animal protein sources Continua la lettura
