Articles tagged with Food Additives
A new study published in the Journal of the International Society of Sports Nutrition found that a low FODMAP diet reduces exercise-related gastrointestinal symptoms and improves perceived ability to exercise. The research involved a group of healthy recreational exercisers who followed two eating plans with varying FODMAP content.
Researchers developed a technique to distinguish between natural and synthetic truffle compounds using carbon isotope ratios. The method can reliably detect foods containing synthetic truffle aroma or a mixture of synthetic and natural aromas, helping to fight food fraud.
A new study reviews EU and US food colouring legislation to find ways to reduce regulatory barriers to international trade. Key findings include differing rules on colour additives, labelling requirements, and natural vs synthetic colours.
A recent UTHealth study found that 78 percent of hospital employees in Houston are overweight or obese. Despite a generally low intake of fruits and vegetables, participants showed significant differences in daily consumption patterns between normal weight, overweight, and obese groups.
A recent study published in Journal of Food Science found that avocado seed extracts can effectively control Listeria bacteria in ready-to-eat foods. The extracts presented similar properties and chemical profiles to synthetic antimicrobials, making them a promising natural additive for food manufacturers.
Ultra-processed foods contribute nearly 90% of all dietary added sugar intake, making up over half of the US calorie consumption. Research found a strong linear association between ultra-processed food intake and overall added sugar consumption.
Researchers have identified three food-grade colorants that can replace Citrus Red No.2 (CR2) in citrus fruit treatment. Annatto extract was found to be the most successful replacement, producing a stable 'dark orange' color in treated peels.
Yeonhwa Park's significant contributions to bioactive lipids have led to discoveries of CLA's role in reducing body fat and improving bone mass. Her research also explores the interaction between CLA and muscle, revealing improved exercise outcomes.
Researchers found that fluorescent properties of edible food colors increase with the viscosity of surrounding fluids, suggesting they could act as embedded sensors for food's physical consistency. This could provide a less invasive and more accurate way to test food quality, potentially revealing changes in spoilage or consistency.
Researchers at Drexel University found that erythritol is toxic to fruit flies in a dose-dependent manner. The sweetener is safe for human consumption, unlike other pesticides that have caused accidental poisonings. Further studies will be conducted on other insects and the compound's effects on the food chain.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.