Articles tagged with Food Additives
A new study from Florida Atlantic University finds that men who consume high amounts of ultra-processed foods have increased risks of prostate cancer. Men with the highest UPF intake had a possible 34% higher risk, although the finding did not reach statistical significance.
Researchers at University of Missouri develop natural colorants from purple corn, showing stability and durability in various environments. The anthocyanins, rich in antioxidants, offer a viable path for food companies to create cleaner labels without sacrificing performance.
A study found that FDA-issued sodium reduction targets had minimal impact on the amount of sodium in new packaged foods, with some categories even increasing sodium levels. Researchers argue that stronger accountability mechanisms are needed to effectively reduce population sodium consumption and related health issues.
At NUTRITION 2026, researchers presented studies on sodium targets, prebiotic sodas, plant-forward planetary health diets, breakfast consumption, calorie-tracking apps, time-restricted eating, and diet influences on cholesterol. These findings offer insights into healthy food choices and nutrition strategies.
A study by UNIFESP found that chronic xanthan gum consumption causes colon inflammation, alters gut microbiota, and leads to intestinal barrier integrity loss in rats. This supports previous observations of necrotizing enterocolitis in premature infants linked to xanthan gum use.
The NUTRITION 2026 meeting will present over 1,650 scientific presentations on topics including food additives, GLP-1 therapies, and ultra-processed foods. Experts will discuss the latest research on potential risks and clinical considerations of these substances.
A large European study found a correlation between ultra-processed food consumption and increased levels of harmful fatty acids in the blood. The study, which analyzed data from 15,200 participants, suggests that ultra-processed foods may contribute to metabolic stress and potential health risks.
A new UK study has found that plant-based alternatives contain twice as many additives as animal products, with a total of 199 versus 100. The study analyzed 71 like-for-like pairs of products from a UK supermarket range and found that plant-based products contained more ingredients and E-numbers.
A survey of nearly 1,000 Americans found that information-based policies on ultra-processed foods are widely supported. Restriction-based policies, such as limiting UPFs in schools, also gained majority support. However, taxation of UPFs was the only policy that did not achieve majority support.
A new analysis tracks global sugar-sweetened beverage tax adoption across 183 countries, revealing South Asia's significant lead in tax implementation. The study found that countries with higher burdens of type 2 diabetes and obesity are more likely to adopt taxes, but not necessarily those with high rates of sugary drink consumption.
A new observational study suggests that the way ultra-processed foods are made contributes to health risks like diabetes, heart disease, and early death. Even after accounting for nutritional quality, researchers found that people who ate more ultra-processed foods had worse health outcomes.
A recent study found that consuming common preservative food additives increases the risk of high blood pressure and cardiovascular disease. Non-antioxidant preservatives, in particular, were linked to a higher risk of hypertension.
A European Society of Cardiology consensus report suggests that ultra processed food consumption is linked to cardiovascular disease and death. The report calls for doctors to advise patients on limiting UPF intake to prevent cardiovascular risks.
A study published in PLOS Medicine found that only 43% of menu items at the UK's highest-grossing restaurant chains met all voluntary targets for sugar, salt, and calorie reduction. This suggests that stricter regulation may be needed to improve the nutritional quality of out-of-home food.
Researchers at Florida International University have discovered that sargassum seaweed can serve as a valuable ingredient in everyday foods due to its high content of alginate. The study shows extraction yields of roughly 45% and demonstrates the potential for sargassum as an alternative source to traditionally harvested seaweeds.
A two-day symposium brought together leading researchers, clinicians, and policy experts to examine the science surrounding ultra-processed foods and their impact on human health. Key findings include the biological mechanisms linking ultra-processing to chronic disease and opportunities for policy action.
A new study published in PLOS Medicine found that sugary drink taxes had no effect on beverage calorie purchases from Taco Bell locations with and without such taxes. The analysis of nearly 7 billion transactions suggests that these policies may not be effective in reducing sugar consumption in fast-food restaurants.
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 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.
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.
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.
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.