Articles tagged with Food Additives
A research team from NUS has shown that compounds extracted from red dragon fruit peel can be incorporated into bread to increase antioxidant activity and slow starch digestion, offering a potential pathway to healthier staple foods and reduced food waste. The study found that optimal fortification levels of 0.75 per cent improve dough...
Researchers gave cameras to 25 mothers of preschoolers to photograph local food, revealing a shift in perceptions and questioning of ultra-processed food. The study highlights the potential of participatory methods in evoking grassroots advocacy for change.
A study by RMIT University found that an Australian desert plant, Old Man Saltbush, has nearly ideal amino acid requirements for human nutrition, making it a potential high-quality plant-derived protein option. The plant was also rich in minerals and improved the nutritional value of wheat pasta when added to it.
Researchers developed a two-step fermentation process to counter plant-based protein odors, achieving 95-99% smell removal. The method could benefit the global food supply, reduce environmental impact, and increase consumer acceptance of plant-based foods.
A new study by The George Institute for Global Health found that 71% of grocery store baby food products in the US are classified as ultra-processed foods. These products tend to be cheap, convenient and hyper-palatable but lack essential nutrients.
A study by Florida Atlantic University found that ultra-processed foods (UPFs) are associated with a 47% higher risk of cardiovascular disease. Researchers analyzed data from the US National Health and Nutrition Examination Survey and found that those consuming high amounts of UPFs had a significant increase in heart attack and stroke ...
The new centre will support the WHO in estimating disease burden from foodborne diseases and developing integrated risk-benefit approaches, combining nutrition, microbiological risks, and chemical contamination. The centre will contribute scientific expertise to achieve healthy, safe, and sustainable dietary patterns worldwide.
A study of 105,260 adults found associations between higher intakes of certain preservatives and increased risks of breast, prostate, and other cancers. Researchers call for re-evaluation of regulations governing food industry use of additives to protect consumer health.
Researchers at RIKEN have developed a new plant-based plastic made from cellulose that rapidly degrades in natural environments, eliminating microplastic waste. The biodegradable plastic can be adjusted in strength and flexibility with added choline chloride, providing a practical solution to ocean pollution.
A research team at Max-Planck-Gesellschaft found that pregnant mice exposed to fatty food smells developed more pronounced obesity and insulin resistance in their offspring. The brains of the offspring showed similarities to those of obese adult mice, suggesting a potential link between maternal diet and child health.
A team of researchers has developed a two-in-one nanostructured SERS sensor integrated into a stretchable and antimicrobial wrapper that monitors food directly on the surface and actively preserves it. The proposed technology enables real-time, non-destructive detection of nutritional components and tracks spoilage progression over time.
Researchers found that diets rich in plant-based products of higher nutritional quality, with little or no industrial processing, were associated with a 40% lower risk of cardiovascular disease. In contrast, ultra-processed plant-based foods showed no protective effect.
A new study reveals that both sugar-sweetened beverages (SSBs) and low- or non-sugar-sweetened beverages (LNSSBs) are significantly associated with a higher risk of developing metabolic dysfunction-associated steatotic liver disease (MASLD). Replacing either beverage with water significantly reduces MASLD risk.
A study found that 21% of Gen X women and 10% of men meet criteria for ultra-processed food addiction, with a higher prevalence in older women. The study highlights the link between ultra-processed foods and risk of chronic disease and premature death, particularly among those who perceive themselves as overweight.
A study in mice found that maternal consumption of emulsifiers can alter the gut microbiota of their offspring, leading to increased risk of chronic inflammatory gut disorders and obesity. The research highlights the importance of regulating food additives, particularly in powdered baby formulas, to prevent long-term health consequences.
A new study from Cornell University shows that apple pomace can be used as an ingredient in commercial beef meatballs without compromising taste or texture. The addition of up to 20% apple pomace increases the fiber content and antioxidant effect of the product.
High consumption of ultra-processed foods is associated with higher levels of systemic inflammation and a greater risk of cardiovascular disease. The study found that individuals who consumed the most ultra-processed foods had significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation.
A team of Cornell University food scientists has developed a natural blue food dye made from algae protein that can replace synthetic emulsifiers and exhibit vibrant colors. The researchers used a denaturant to reorganize the algae protein into smaller components, creating a more stable form that can be integrated into food formulations.
Researchers have developed a novel 3D printable gel using sorghum protein, which can encapsulate medicine or carry hydrophobic compounds and nutrients. The protein's unique structure enables stable 3D printing results with optimal formulation and parameters.
A study published in the Journal of the Academy of Nutrition and Dietetics found that 19% of packaged foods and beverages sold in the US contain synthetic food dyes. Synthetic dyes are particularly prevalent in products marketed to children, with confectionery and sugar-sweetened beverages being the top categories.
A recent study evaluated the content of 39,763 US grocery store products and found that 19% contain synthetic food dyes. Products marketed to children were more likely to have these dyes, which are linked to behavioral problems and poor health outcomes.
The collaboration aims to enhance global capabilities in food safety risk assessment through the application of AI, digital modelling, and other innovations. The project will leverage expertise from NTU Singapore, WHO, and partners to develop robust methodologies for assessing novel food systems.
Researchers developed a new system to classify processed foods based on the health impacts associated with specific ingredients. The WISEcode system provides a more nuanced and objective framework for evaluating processed foods, allowing consumers to make informed choices and manufacturers to compare their products.
A new animal study suggests that microscopic plastic particles found in food and beverages may affect glucose metabolism and harm organs such as the liver. Researchers observed dose-correlated changes in mice consuming polystyrene nanoparticles, including systemic glucose intolerance and elevated alanine aminotransferase.
Researchers identified poly-metabolite scores in blood and urine associated with ultra-processed food consumption, providing an objective measure of UPF intake. The study found hundreds of metabolites linked to energy from UPFs, enabling the creation of a score predictive of diet quality.
A global study analyzing data from eight countries found a significant link between the consumption of ultraprocessed foods and preventable premature deaths. The study estimates that up to 14% of all-cause premature deaths are attributable to UPF consumption, with higher rates in low- and middle-income countries.
A new study from the University of Illinois examines how food manufacturers navigate different state regulations, revealing four response options: updating products, maintaining separate versions, removing from stricter markets, or ignoring regulations. The researchers found that firms choose their responses based on factors like cost ...
A French cohort study of over 100,000 adults found that mixtures of common food additives, including aspartame and carrageenan, were associated with a slightly increased risk of type II diabetes. The study suggests that these additives may have adverse effects on glucose metabolism.
Following the introduction of warning labels in 2020, Mexico substantially reformed food and non-alcoholic drink products to be healthier. The reformulation resulted in a significant reduction of excessive calories, fats, salts, sugars, sweeteners, and caffeine content in these products.
A new study developed a human microbiota modelling system capable of predicting each person's sensitivity to an emulsifier, such as carboxymethylcellulose (CMC), using a simple stool sample. The model identified a specific metagenomic signature of sensitivity to CMC, allowing for the prediction of individual susceptibility.
Researchers developed mucoadhesive films combining xyloglucan and green tea extract to treat oral mucositis, a painful inflammation caused by cancer treatment. The films demonstrated high strength and adhesion forces comparable to commercial products, showing promise as a novel treatment for oral mucositis.
The FDA has revoked authorization for the use of Red Dye 3 in food and ingested drugs, citing studies linking it to cancer in laboratory male rats. This decision is an important step forward in addressing modifiable risk factors that have the potential to reduce cancer risk.
A new analysis found that ultraprocessed foods account for more than half of calories consumed at home by adults in the US, increasing from 51% in 2003 to 54% in 2018. This trend is linked to chronic health conditions such as cardiovascular disease and obesity.
A clinical study found increased permeability of the small intestine and inflammation in the gut, linked to higher body weight and insulin resistance. The researchers emphasize the need for further investigations into carrageenan's effects on human health.
A new study reveals that the FDA lacks oversight over thousands of added ingredients in US foods, including ultra-processed foods. The lack of regulation allows companies to independently evaluate the safety of these substances, often without notifying the government or public.
Researchers at MIT have developed a new way to make microbes hardy enough to withstand industrial processing, high temperatures, radiation, and long-term storage. The method involves mixing bacteria with food and drug additives, resulting in stable formulations that can be used in various applications.
Researchers at UNICAMP and UCA optimize anthocyanin extraction from jabuticaba peel, achieving a higher yield than traditional methods. The novel method uses biosorbent material derived from the residue, resulting in an efficient and environmentally friendly process.
Researchers at Virginia Tech developed a visual tool to assess the rewarding properties of foods, using images of minimally and ultra-processed foods matched across 26 characteristics. The study aims to provide better tools for measuring the effects of ultra-processed foods on health outcomes.
Neotame has been shown to cause previously healthy gut bacteria to become diseased and invade the gut wall, potentially leading to irritable bowel syndrome and sepsis. The study also found a breakdown of the epithelial barrier, which forms part of the gut wall.
A large French study found a link between chronic exposure to certain emulsifiers and increased risk of developing type 2 diabetes. The researchers analyzed data from over 104,000 adults and observed an association with several emulsifiers.
A Japanese research team analyzed oxygen and nitrogen stable isotope ratios in nitrate to differentiate between sake breweries. The study found a distinct N isotope signature across various types of sake within a single brewery, which could be used as a marker for authentication.
Researchers are exploring the potential of using naturally occurring polyphenols and proteins from pigmented waxy rice as a natural starch strengthener. This approach aims to improve food texture without chemical modification, addressing consumer concerns over chemically modified ingredients.
Researchers from Tokyo University of Science found that rose essential oil increases the transcript levels of PIR1 and PIN2, key plant defense genes, in tomato plants. The study also showed that REO reduces leaf damage caused by pests and attracts beneficial predators to protect against herbivores.
A European randomized controlled trial found that replacing sugar with sweeteners improved weight loss control for at least one year after rapid weight loss in adults. The study also showed greater diet satisfaction and lower cravings for sweet foods among participants who consumed low/no-energy sweetened products.
University of Missouri researcher Kelli Canada is using a $2.8 million grant to transform prison conditions in four Missouri prisons. Her multi-pronged mission includes staff training, physical space changes, skill building for residents, and community connections.
A comprehensive review of 45 meta-analyses found a strong association between ultra-processed food consumption and 32 adverse health outcomes, including cancer, cardiovascular disease, and mental health disorders. Higher exposure was linked to increased risks of death from any cause, heart disease, obesity, and type 2 diabetes.
Chronic exposure to E551 may reduce oral tolerance to dietary proteins and increase intestinal inflammation, potentially worsening coeliac disease symptoms. Researchers found daily exposure to E551 worsened levels of inflammation markers associated with the disease in mice.
Frequent consumption of ultra-processed foods in the US diet is associated with increased rates of colorectal cancer and other gastrointestinal diseases. This may be attributed to additives such as emulsifiers that can disrupt the balance of gut microbiota, leading to disease promotion.
Researchers from Chung-Ang University have discovered tara gum as a promising sustainable material for biodegradable packaging and drug delivery systems. The study examines the modification methods of tara gum polysaccharides, including their applications in pH-sensitive food packaging and controlled-release drug formulations.
A new study found that consuming ultra-processed foods is associated with a higher risk of developing upper aerodigestive tract cancers. The study analysed data from 450,111 adults and found that eating more UPFs was linked to a 23% higher risk of head and neck cancer and a 24% higher risk of oesophageal adenocarcinoma.
A novel computer simulation program 'iBridge' was developed at KAIST to predict gene targets for efficient production of valuable compounds in microbial cell factories. The system successfully established E. coli strains capable of producing three high-demand compounds, including panthenol and nylon components.
The Kenyan government and food industry could save billions USD by implementing trans fat limits, which would also reduce heart disease cases and prevent deaths. Experts urge food manufacturers to prioritize consumer health by removing trans fats from products now.
A study published in PLOS ONE reveals that pre-Columbian Caribbean cultures consumed a wide variety of plants, including sweet potato, chili peppers, and domesticated tomatoes. The analysis also detected tobacco and cotton, challenging the traditional staple food narrative.
An international team of scientists recommends a global shift in food choices due to the potential for addiction. They suggest that certain ultra-processed foods have characteristics similar to addictive substances, which may improve global health.
Researchers found that training the gut's immune system to target flagellin, a protein enabling bacterial motility, protects against emulsifier-induced chronic intestinal inflammation and metabolic dysregulation. This study suggests a potential new approach for preventing inflammatory conditions such as obesity and type 2 diabetes.
A study found that high intake of certain emulsifiers (E460-E468, E471, E472) is associated with increased risk of cardiovascular disease. The researchers suggest that these findings have important public health implications and may contribute to re-evaluation of food additive regulations.
Researchers found that fermented onions, specifically from the Allium family, produce compounds similar to those found in meats. The team used fungi to ferment various foods and identified flavor and odor chemicals, including bis(2-methyl-3-furyl) disulfide, a potent meaty scent.
Research has clarified how starch granules form in wheat seeds, unlocking diverse potential benefits for various industries. The discovery of the enzyme PHS1 crucial for B-type granule initiation offers opportunities to create variations in starch for different food and industrial applications.
Eosinophilic esophagitis (EoE) is triggered by food allergies or airborne allergens, causing inflammation and damage to the esophagus. A new study found that inhibiting the NLRP3 pathway and releasing Interleukin-18 prevents EoE development.
Researchers at KAIST have developed microbial cell factories that can produce a variety of food and cosmetic compounds, including natural pigments, flavors, and functional compounds. These eco-friendly alternatives can help address global food shortages and environmental concerns.