Nutritional Value Current Events | Nutritional Value News
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EU Food Position Papers Published By SCI
A special issue of the Society of Chemical Industry (SCI) peer-reviewed Journal of the Science of Food and Agriculture (JSFA) is now available containing critical reviews produced within the European Union (EU) Concerted Action Nutritional Enhancement of Plant-based Food in European Trade (NEODIET) An international array of scientists have... view more... (2000-09-13)
PREOPERATIVE NUTRITIONAL SUPPLEMENT IMPROVES OUTCOME FOR HIGH-RISK PATIENTS UNDERGOING HEART SURGERY (p 696)
An immune-enhancing nutritional supplement conventionally used in critical care and cancer surgery could be beneficial for elderly and other high-risk patients requiring cardiac surgery, conclude authors of a study in this week’s issue of THE LANCET. Elderly patients and those with poor ventricular function have increased illness and death... view more... (2001-08-29)
We spend more on products with detailed nutritional information
People would be willing to pay more for products that carry detailed nutritional information than for the so-called light items. view more (2009-11-09)
Supplements even confuse athletes
As winter approaches many of us reach for over-the-counter vitamins and herbal remedies, such as Vitamin C and Echinacea, in a bid to ward off illnesses and improve health. But the vast array of supplements available and lack of industry regulation make it difficult for the average person to make an informed choice about taking supplements. view more (2007-11-08)
Undernourished stroke patients may have more complications, worse outcomes
Patients who are undernourished when they enter the hospital with an acute ischemic stroke-the most common type of stroke, in which blood flow to the brain is blocked-are likely to remain undernourished in the hospital and may have worse clinical outcomes. view more (2008-01-15)
Breast milk should be drunk at the same time of day that it is expressed
The levels of the components in breast milk change every 24 hours in response to the needs of the baby. A new study published in the journal Nutritional Neuroscience shows, for example, how this milk could help newborn babies to sleep. view more (2009-10-01)
Newcastle Leads Pan-European Organic Food Project
Newcastle University is leading a new £12m. project which is investigating why the taste and nutritional value of our food is decreasing and how and why organic farming can be a solution to these problems. The project includes 31 partners from across Europe and is funded by the European Union. Organic farming minimises or completely avoids... view more... (2004-06-18)
Too much of a good thing? Scientists explain cellular effects of vitamin A overdose and deficiency
If a little vitamin A is good, more must be better, right? Wrong! New research published online in the FASEB Journal shows that vitamin A plays a crucial role in energy production within cells, explaining why too much or too little has a complex negative effect on our bodies. view more (2009-10-09)
New crops needed for new climate
Global food security in a changing climate depends on the nutritional value and yield of staple food crops. Researchers at Monash University in Victoria, Australia have found an increase in toxic compounds, a decrease in protein content and a decreased yield in plants grown under high CO2 and drought conditions. view more (2009-06-29)
DNA: Bacteria's survival ration
The ubiquitous bacteria E. coli rank among nature's most successful species for lots of reasons, to which biologists at the University of Southern California have added another: in a pinch, E. coli can feast on the DNA of their dead competitors. view more (2006-05-30)
First evidence that weed killers improve nutritional value of a key food crop
Scientists are reporting for the first time that the use of weed killers in farmers' fields boosts the nutritional value of an important food a crop. view more (2009-07-09)
Plastic surgeons warn of malnutrition in body contouring patients
Identifying malnutrition before surgery in massive weight loss patients seeking body contouring will significantly decrease surgical complications, accelerate wound healing, improve scar quality and boost patient energy levels, according to a study in the December issue of Plastic and Reconstructive Surgery. view more (2008-11-13)
Key nutrients critical for older infants' development
According to Nancy Krebs, M.D., a professor of Pediatrics at the University of Colorado Health Sciences Center and former Chair of the American Academy of Pediatrics (AAP) Committee on Nutrition, it can be difficult to meet the nutritional needs of older infants. view more (2006-04-10)
Virginia Bioinformatics Institute to develop Tomato Metabolite Database
A researcher at the Virginia Bioinformatics Institute (VBI) at Virginia Tech is developing a database and computational tools to help scientists learn more about how certain genes in tomatoes affect the crop's flavor and nutritional value. view more (2006-04-07)
Freshman Fifteen is a Myth, but Weight Gain is Still a Problem
A common, but often undocumented, truism among college students is that they are likely to gain 15 pounds during their freshman year. But now a new study at Rutgers' Cook College has found that the Freshman Fifteen phenomenon is exaggerated. view more (2006-02-07)
Wheat gene may boost foods' nutrient content
Researchers at the University of California, Davis; the U.S. Department of Agriculture; and the University of Haifa in Israel have cloned a gene from wild wheat that increases the protein, zinc and iron content in the grain, potentially offering a solution to nutritional deficiencies affecting hundreds of millions of children around the world. view more (2006-11-27)
Owners should count calories for obese pets, consider several factors for good health
ou might watch your daily calorie intake or glance over nutritional information on food packages, but do you do the same for your pet? view more (2009-10-09)
Nutrition and heredity are genetically linked
A challenging goal in biology is to understand how the principal cellular functions are integrated so that cells achieve viability and optimal fitness under a wide range of nutritional conditions. view more (2007-05-17)
New studies on goat milk show it is more beneficial to health than cow milk
Research carried out at the Department of Physiology of the University of Granada has revealed that goat milk has more beneficial properties to health than cow milk. Among these properties it helps to prevent ferropenic anaemia (iron deficiency) and bone demineralisation (softening of the bones). view more (2007-07-31)
Eating competence may lower risk of heart disease
People who are confident, comfortable and flexible with their eating habits may be at a significantly lower risk of cardiovascular disease than people who are not. view more (2007-09-19)
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