News Headlines Science & Nutrition
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Food better than supplements for omega-3, says ADA
24-Jul-2008 - The American Dietetic Association (ADA) has said that a food-based approach to receiving adequate fatty acid levels is recommended, but careful supplementation is a feasible alternative if dietary intake falls short.
Study links low sperm with high soy consumption
24-Jul-2008 - A new study has found that men who consume an average of half a portion of soy products per day are more likely to have a lower concentration of sperm, particularly if they are overweight or obese.
Resistance starch raises fibre in gluten-free bread: study
23-Jul-2008 - A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
Organic nutritional advantages questioned again
22-Jul-2008 - A debate has ignited over the nutritional benefits of organic produce compared to conventional, with recent analysis disputing claims of its nutritional superiority.
Goji berry juice improves energy, happiness: study
22-Jul-2008 - Consuming goji berry juice for two weeks increases feelings of general well-being and improves gastrointestinal functions, according to a new industry-sponsored clinical trial.
Allergen-free GM plants may boost food safety: experts
21-Jul-2008 - Advances in the field of genetic engineering may produce plants with little or no allergens, but there are limits to this approach, say Australian researchers.
Oyster-friendly microalgae may colour food blue-green
21-Jul-2008 - The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
Grape fibre boosts shelf-life and taste for fish: study
18-Jul-2008 - Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.
Early probiotic consumption stops gut problems: study
18-Jul-2008 - Probiotic bacteria may reduce the occurrence of gut complications in premature infants, suggests new research with piglets.
Yeast the key for low-acrylamide bakery: study
17-Jul-2008 - The role of yeast in reducing acrylamide in bread, biscuit, and cracker doughs may be underappreciated, suggests a new study from the UK.
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