Food

Natural plant materials to regulate starch digestion

harminka — Mon, 16 Jun 2008 08:38:41 -0500

Researchers in Switzerland are reporting discovery of natural plant materials that may regulate starch digestion — slowing down the body's conversion of potatoes, rice, and other carbohydrate-rich foods into sugar. The findings could lead to new functional foods that fight diabetes, they say in a report scheduled for the June 26 issue of the ACS' bi-weekly Journal of Medicinal Chemistry.

Link between sustainable farming and health

harminka — Fri, 06 Jun 2008 08:29:46 -0500

Would people and their communities be healthier if they still got food from local farms?

Average shoppers are willing to pay premium for locally produced food

harminka — Wed, 04 Jun 2008 08:33:33 -0500

New research suggests that the average supermarket shopper is willing to pay a premium price for locally produced foods, providing some farmers an attractive option to enter a niche market that could boost their revenues.

Members of European Parliament discuss food labeling and heart health

harminka — Tue, 03 Jun 2008 11:51:27 -0500

Members of the European Parliament Heart Group meet today, 3 June, in Brussels, to discuss the link between nutrition and cardiovascular diseases and how labelling of food can help people choose products that are better for their hearts and vessels.

Ban urges world leaders to help bring down food prices

admin_huliq — Tue, 03 Jun 2008 05:43:32 -0500

UN Secretary-General Ban Ki-moon plans to urge world leaders on Tuesday to immediately suspend or eliminate many price controls and other agricultural trade restrictions in an urgent appeal to bring down soaring food prices.

Study Shows Malnutrition is Often Overlooked

aboey — Mon, 19 May 2008 23:02:14 -0500

One in three elderly hospital patients suffer from malnutrition, but go largely unnoticed by hospital staff, Australian research has revealed.

Genetic variation linked to sugary food

harminka — Wed, 14 May 2008 01:48:58 -0500

A new study released today in the online edition of Physiological Genomics finds that individuals with a specific genetic variation consistently consume more sugary foods. The study offers the first evidence of the role that a variation in the GLUT2 gene – a gene that controls sugar entry into the cells – has on sugar intake, and may help explain individual preferences for foods high in sugar.

Expanded food and nutrition program shows $10 benefit for each $1 spent

harminka — Tue, 13 May 2008 11:50:33 -0500

A program to teach low-income adults about healthy food choices is a good bargain in terms of the health and economic benefits achieved, reports a cost-effectiveness study in the May/June issue of Journal of Nutrition Education and Behavior.

African farmers gaining access to disease-resistant rice varieties

harminka — Wed, 23 Apr 2008 07:10:25 -0500

As concern builds around the impact of rising food prices and new restrictions on rice exports from Asian countries hit by adverse climate conditions, the Alliance for a Green Revolution in Africa (AGRA) announced today that African rice breeders have made critical steps towards ensuring self-sufficiency and boosting African rice production.

Meat supplies to get boost from subsidies

seher — Tue, 08 Apr 2008 11:55:34 -0500

China, the world's biggest meat consumer, will extend subsidies to large-scale producers of hogs, chickens and milk this year as part of its measures to boost food supplies and control inflation.

Chinese people are self-sufficient in food

seher — Mon, 07 Apr 2008 08:55:51 -0500

Chinese Premier Wen Jiabao said during a spring planting inspection in the northern Hebei Province on Saturday and Sunday that the Chinese people were fully capable of feeding themselves.

Specially-formulated Food Can Support Cardiovascular Health

harminka — Wed, 26 Mar 2008 13:11:28 -0500

Daily consumption of chocolate bars made with a patented combination of plant sterols and cocoa flavanols may affect cardiovascular risk by lowering elevated cholesterol levels and improving blood pressure, according to a new study published in the Journal of Nutrition.