Edible flowers may inhibit chronic diseases
Common edible flowers in China have excellent antioxidant capacity due to their high phenolic content, which has anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.
Food Additives
Articles tagged with Food Additives
No clear evidence more gluten in new wheat is responsible for increase in celiac disease
A study found no clear evidence linking increased gluten in new wheat varieties to the rise in celiac disease. Instead, overall gluten consumption has risen due to increased vital gluten and wheat flour consumption.
Consumers differ in desire for explanation, says new CU-Brown University study
A new CU-Boulder study found that consumer preferences and willingness to pay are influenced by the depth of explanation about novel products. 'Explanation foes' prefer shallow explanations, while 'explanation fiends' require deep details.
Food chemical regulations rely heavily on industry self-policing and lack transparency
The US FDA lacks transparency in its food additive regulatory program, with manufacturers making safety decisions without public review. The Pew Health Group's analysis highlights the need for improved public participation and science-based decision-making to protect consumers from potential hazards.
Cutting dietary phosphate doesn't save dialysis patients' lives
A study by Brigham and Women's Hospital found that restricting dietary phosphate does not improve survival rates among hemodialysis patients. In fact, patients with more liberal phosphate restrictions were 27% less likely to die than those on restrictive diets.
UM School of Medicine scientists find hormone influences sensitivity to sweetness
A new study by researchers at the University of Maryland School of Medicine found that blocking a hormone called glucagon decreases the taste system's sensitivity to sweetness. This discovery could lead to the development of new food additives that enhance flavor without adding sugar.
If it's hard to say, it must be risky
A new study by Hyunjin Song and Norbert Schwarz found that people tend to classify difficult-to-pronounce items as risky, whether they are desirable or undesirable risks. This suggests that the ease of processing a product's name can influence risk perception.
Can't judge food by its label
Researchers discovered that many processed and fast foods contain phosphorus additives, which can be just as dangerous for patients with advanced kidney disease as naturally high-phosphorus foods. Studies found that avoiding these additives significantly lowers phosphorus levels among patients.
Program for kidney disease patients effective for reducing serum phosphorus levels
Patients with end-stage renal disease who participated in an education program to limit their intake of phosphorus-containing food additives showed a significant decline in serum phosphorus levels. After 3 months, intervention participants had a 0.6-mg/dL larger decline in average phosphorus level compared to control participants.
New discovery could reduce the health risk of high-fat foods
A new discovery reveals that consuming polyphenols with high-fat foods may reduce the appearance of toxic compounds in human plasma. Polyphenols have been shown to counteract the unhealthy effects of fatty foods, potentially leading to improved heart health.
Nutrient-dense food products improve cardiovascular health in frail elderly
A study found that nutrient-dense food supplementation significantly lowered serum homocysteine and methylmalonic acid levels, indicating a reduction in cardiovascular risk. However, exercise had no effect on neuropsychological functioning or nutritional health in frail elderly subjects.
The Selling Of Olestra
Marion Nestle reviews the history of olestra's approval, highlighting the FDA's decision to approve the fat substitute while requiring warning labels. She calls for changes in the regulatory system to move towards alliances with industries, increasing FDA research authority and funding.
Aluminium Study Puts Drinking Water In The Clear
A CSIRO Australia study using a world-first technique found aluminium from alum-treated drinking water is not bioavailable and contributes less than 1% to the body burden. The results confirm the safety of using alum for treating drinking water, contradicting earlier conflicting evidence.
Demand For Home Meal Replacements Challenges Food Industry
The Institute of Food Technologists will address the safety and quality of home meal replacements at its annual meeting. Experts will discuss ways to ensure the safety and quality of these products using good manufacturing practices, natural antimicrobials, and temperature control.