Nutrition News and Research

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“Food inks” could help preserve nutrition and flavor of fresh, frozen vegetables

Scientists have created a novel method in which fresh and frozen vegetables are used to produce “food inks.”

5 Feb 2021

New report highlights coffee's effect on sleep

The Institute for Scientific Information on Coffee (ISIC) published a new report today, titled 'Coffee and sleep in everyday lives', authored by Professor Renata Riha, from the Department of Sleep Medicine at the University of Edinburgh.

5 Feb 2021

Cancer survivors face barriers in maintaining a healthy diet

New research and analysis appearing in the Journal of the Academy of Nutrition and Dietetics, published by Elsevier, highlights the barriers cancer survivors face in maintaining a healthy diet, as well as the role nutrition may play in cancer risk and treatment.

4 Feb 2021

Scientists identify new drug target for treating Hutchinson-Gilford progeria syndrome

Researchers have discovered a promising treatment method for Hutchinson-Gilford progeria syndrome (HGPS)—a debilitating genetic disorder that accounts for rapid and premature aging in children.

3 Feb 2021

New variant of CRISPR-Cas9 tool expands genomic editing in plants

For the first time, Yiping Qi has represented the College of Agriculture & Natural Resources on the Web of Science 2020 list of Highly Cited Researchers.

26 Jan 2021

New perspectives challenge diet-heart-hypothesis

In science, sometimes a new perspective can turn our interpretation of the data upside-down, and necessitate a paradigm shift.

25 Jan 2021

Study: Vegan diet has broad effect on children's metabolism

The study concludes that vegan diet has a broad effect on children's metabolism. Serum biomarker levels for vitamins A and D, cholesterol forms and essential amino acids were significantly lower in children on vegan diet compared to age-adjusted omnivores.

22 Jan 2021

Scientists urge global policymakers to recognize fish as a solution to food insecurity

Scientists are urging global policymakers and funders to think of fish as a solution to food insecurity and malnutrition, and not just as a natural resource that provides income and livelihoods, in a newly-published paper in the peer-reviewed journal Ambio.

20 Jan 2021

Research uncovers gut microbes associated with lower risks of common conditions

Diets rich in healthy and plant-based foods encourage the presence of gut microbes that are linked to a lower risk of common illnesses including heart disease, research has found.

12 Jan 2021

Scientists identify gene that helps rice adapt to low soil nitrogen

Chinese researchers from the Institute of Genetics and Developmental Biology of the Chinese Academy of Sciences (CAS) have identified a gene that plays a significant role in helping rice adjust to low nitrogen levels in soil.

7 Jan 2021

Study finds significant increase in food insecurity among older US adults

From 2007 to 2016, food insecurity--or limited access to nutritious foods because of a lack of financial resources--increased significantly from 5.5% to 12.4% among older US adults, and the increase was more pronounced among individuals with lower income. The findings come from a study published in the Journal of the American Geriatric Society.

6 Jan 2021

Scientists show how plants adapt root growth to varying sources of nitrogen

Nitrogen is one of the most essential nutrients for plants. Its availability in the soil plays a major role in plant growth and development, thereby affecting agricultural productivity.

6 Jan 2021

Study identifies the effects of nutritional deficiency on patient survival after cardiac surgery

Nutrients are the structural components of food that the body needs to function properly. They are divided into macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins, provitamins, various minerals, and so on). Their shortage is called nutritional deficiency.

4 Jan 2021

Scientists develop a new gene biomarker identification method for toxicity testing

Companies like agrochemicals must check extensively for possible toxicity when they develop new products, before they can obtain regulatory approval.

21 Dec 2020

Researchers investigate microbiome-mediated therapies for aging and health span

Texas Biomedical Research Institute Associate Professor Corinna Ross, PhD, is a principal investigator on a $3.38 million National Institutes of Health multi-investigator grant to study "microbiome-mediated therapies for aging and healthspan" in marmosets, which are small monkeys native to South America and are becoming increasingly more important in aging and infectious disease research.

18 Dec 2020

Study: Eating avocado as part of daily diet can help improve gut health

Eating avocado as part of your daily diet can help improve gut health, a new study from University of Illinois shows. Avocados are a healthy food that is high in dietary fiber and monounsaturated fat. However, it was not clear how avocados impact the microbes in the gastrointestinal system or "gut."

16 Dec 2020

New electrochemical technology helps produce ammonia-based fertilizer from urea

Self-sufficiency in waste management and food cultivation is very important from the perspective of upcoming societies, particularly in highly closed surroundings, like a space station. However, there is still a dearth of technology to realize this dream.

15 Dec 2020

Researchers find link between BCO1 enzyme and bad cholesterol level

Carrots are a good source of beta-carotene, which is a precursor of vitamin A. But to get the full health benefits of this superfood, you need an active enzyme to produce this vitamin.

14 Dec 2020

Study: Blood type is not associated with effects of plant-based diet on body weight

A study published in the Journal of the Academy of Nutrition and Dietetics by researchers with the Physicians Committee for Responsible Medicine--a nonprofit of 12,000 doctors--debunks the "blood type diet" by finding that blood type was not associated with the effects of a plant-based diet on body weight, body fat, plasma lipid concentrations, or glycemic control.

7 Dec 2020

New method proposed to quantify link between consumption of live microbes and better human health

Many everyday foods--from yogurt and other fermented foods to fresh fruits and vegetables--contain live microorganisms.