Salt intake in China is confirmed to be among the highest in the world, with adults over the past four decades consistently consuming on average above 10g of salt a day, which is more than twice the recommended limit, according to new research led by Queen Mary University of London. The systematic review and meta-analysis,
University of Sydney research provides new evidence that nanoparticles, which are present in many food items, may have a substantial and harmful influence on human health. The study investigated the health impacts of food additive E171 (titanium dioxide nanoparticles) which is commonly used in high quantities in foods and some medicines as a whitening agent.
Substituting fishmeal in aquaculture feeds with plant ingredients may not be as beneficial for the environment as many predict, according to new research from an international team of experts. Manufacturers of commercial fish feed are increasingly substituting fishmeal — a powder made from fish — with crop-based ingredients in a move driven by economic incentives
The passage of ions through the cell membrane is controlled by ion channels, which are protein complexes that regulate vital processes, such as the heartbeat, as well as being the target towards which many drugs are directed. Now a study by the University of Wisconsin, led by a Spanish researcher, presents a novel model to
Kyoto University scientists are one step closer to designing porous materials that can change and retain their shapes — a function known as shape-memory effect. Shape-memory materials have applications in many fields. For example, they could be implanted in the body and then induced to change shape for a specific function, such as serving as
While school lunches in the UK are subject to food standards, the contents of packed lunches are not as closely scrutinized, and studies have raised concern regarding the nutritional quality of packed lunches. A new study published in the Journal of Nutrition Education and Behavior found that children, not their parents, are often the primary