Tag: Food and Agriculture

Too much vitamin A may increase risk of bone fractures

Consuming too much vitamin A may decrease bone thickness, leading to weak and fracture prone bones, according to a study published in the Journal of Endocrinology. The study, undertaken in mice, found that sustained intake of vitamin A, at levels equivalent to 4.5-13 times the human recommended daily allowance (RDA), caused significant weakening of the

Pioneering biologists create a new crop through genome editing: From wild plant to crop: CRISPR-Cas9 revolutionizes breeding, New tomato contains more valuable antioxidants

Crops such as wheat and maize have undergone a breeding process lasting thousands of years, in the course of which  humankind has gradually modified the properties of the wild plants in order to adapt them to his needs. One motive was, and still is, higher yields. One “side effect” of this breeding has been a

Rethinking a healthy diet from a global perspective: Presented at a hotline session at the European Society of Cardiology Congress

Recommendations for a high quality diet to avoid cardiovascular disease were developed in high-income countries two to three decades ago. They don’t consider other parts of the world or how diets have changed. Now scientists of the Population Health Research Institute (PHRI) of McMaster University and Hamilton Health Sciences are using research from several large

Rare discovery of new fatty acids

Decades after scientists discovered hundreds of different fatty acids in vegetable oils, two that had managed to elude detection have finally revealed themselves to a team led by the University of Nebraska-Lincoln and Huazhong Agricultural University in China. Named for the sites of the two leading institutions, Nebraskanic acid and Wuhanic acid make up nearly

Saliva could influence taste preferences

Saliva is crucial for tasting and digesting food, but scientists have now found that it may have another, more subtle role. Salivary proteins could be part of a feedback loop that influences how food tastes to people — and by extension, what foods they’re willing to eat. The researchers hope that, one day, their findings

Policy changes can help ease roadblocks to a healthy diet: Review examines factors that influence diet and strategies that can lead to improvement

Diet modification can be a vital step to prevent cardiovascular disease. While various biological, economical, physical, social and psychological factors influence food choices, interventions targeting these factors can lead to meaningful improvements in long-term eating habits, according to a review paper published today in the Journal of the American College of Cardiology. Research has consistently

New type of bed net could help fight against malaria

A new type of bed net could prevent millions of cases of malaria, according to new research published in The Lancet today (10 August). The two-year clinical trial in Burkina Faso, West Africa involving 2,000 children showed that the number of cases of clinical malaria was reduced by 12 per cent with the new type

Emojis used to develop a modern face scale for product testing

A recent study by sensory researchers at Kansas State University’s Olathe campus finds that emojis are a viable alternative to words when it comes to accurately measuring how kids feel about food, products and other experiences. The results appear in the study, “The emoji scale: A facial scale for the 21st century,” which was published

Adolescents’ cooking skills strongly predict future nutritional well-being: Confidence in cooking ability led to fewer fast food meals, more meals as a family, and more frequent preparation of meals with vegetables in adulthood, according to a new study published in the Journal of Nutrition Education and Behavior

Evidence suggests that developing cooking and food preparation skills is important for health and nutrition, yet the practice of home cooking is declining and now rarely taught in school. A new study published in the Journal of Nutrition Education and Behavior found that developing cooking skills as a young adult may have long-term benefits for