Nutrition News and Research

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Food insecurity can be combated by developing better beans

As climate change threatens global food security, researchers at Michigan State University are building better beans crucial to human nutrition by tapping into the genetics of the more heat-resistant tepary bean.

13 May 2021

Tanzanian farmers improve children's diet by sustainable crop-growing methods

A project based in Tanzania found significant improvements in the diversity of children's diets and food security for households after farmers learned about sustainable crop-growing methods, gender equity, nutrition and climate change from peer mentors.

12 May 2021

Inclusion of soybean and linseed oils in the diet of dairy cows improves milk quality

Inclusion of soybean and linseed oils in the diet of dairy cows made the fatty acid content of their milk even healthier for human nutrition. It also increased the proportions of omega-6 and omega-3, which in the right balance play a key role in preventing cardiovascular diseases, for example, as well as chronic inflammation and some kinds of cancer.

10 May 2021

Researchers discover oligosaccharides within chardonnay wine-grape pomace

California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health?

From The University of California, Davis 23 Apr 2021

Plant species and geographical provenance of the seeds influence pollinators

Insect decline is one of the greatest challenges facing our society. As a result of the destruction of many natural habitats, bees, bumblebees, butterflies, beetles and the like find less and less food.

23 Apr 2021

Combination of organic farming and genetic engineering can increase global sustainability

To increase global sustainability, EU law should be revised to enable the use of gene editing in organic farming.

23 Apr 2021

Mediterranean diet combined with lean beef can yield heart-healthy benefits

Eating red meat may have a bad reputation for being bad for the heart, but new research found that lean beef may have a place in healthy diets, after all.

From Penn State University 15 Apr 2021

Climate change can have a significant effect on global food production and health

New Curtin University-led research has found climate change will have a substantial impact on global food production and health if no action is taken by consumers, food industries, government, and international bodies.

9 Apr 2021

Research highlights link between aquatic biodiversity and micronutrient-rich diets

Seafood is a pillar of global food security--long recognized for its protein content. But research is highlighting a critical new link between the biodiversity of aquatic ecosystems and the micronutrient-rich seafood diets that help combat micronutrient deficiencies, or 'hidden hunger', in vulnerable populations.

7 Apr 2021

Novel, non-invasive biomarker test could help measure, track performance of senolytics

Scientists from Buck Institute have identified and are now developing an innovative, non-invasive biomarker test that could help quantify and track the performance of senolytics—a class of drugs that selectively destroy senescent cells.

5 Apr 2021

Processed meat associated with an increased risk of cardiovascular disease

Red meat is a major source of medium- and long-chain saturated fatty acids, which may lead to an increased risk of cardiovascular disease. Processed meat, which has been modified to improve taste or extend its shelf-life, has also been associated with an increased risk of cardiovascular disease.

1 Apr 2021

Fish oil provides health benefits based on the genetic makeup

Fish oil supplements are a billion-dollar industry built on a foundation of purported, but not proven, health benefits. Now, new research from a team led by a University of Georgia scientist indicates that taking fish oil only provides health benefits if you have the right genetic makeup.

From University of Georgia 26 Mar 2021

Processed meat consumption associated with increased risk of dementia

Scientists from the University of Leeds's Nutritional Epidemiology Group used data from 500,000 people, discovering that consuming a 25g serving of processed meat a day, the equivalent to one rasher of bacon, is associated with a 44% increased risk of developing the disease.

23 Mar 2021

Seaweed supplement in cattle diet effective at reducing greenhouse gases

A bit of seaweed in cattle feed could reduce methane emissions from beef cattle as much as 82 percent, according to new findings from researchers at the University of California, Davis.

18 Mar 2021

Study demonstrates the contagion effect of weight loss program in relatives of participants

People living with a patient undergoing an intensive weight loss treatment also benefit from this therapy.

10 Mar 2021

UMD awarded grant to explore nettle as a functional food for improving health

Obesity, diabetes, and overall immune system health are issues that are all top-of-mind right now, especially during the pandemic.

9 Mar 2021

Vegan diet leads to poorer bone health, shows study

The vegan diet is on-trend. How this type of diet affects health is the subject of scientific studies. In a new study from the German Federal Institute for Risk Assessment (BfR), the bone health of 36 vegans, as well as 36 people following a mixed-food diet, was determined with an ultrasound measurement of the heel bone.

5 Mar 2021