December 3, 2018
“An increasing number of people choose a low-gluten diet, even though they are not allergic to the dietary substance. This trend has sparked public debate about whether or not low-gluten diets are recommendable for people without allergies. Now, researchers from University of Copenhagen among others have looked into just that.
In an intervention study of healthy Danish adults, reported in Nature Communications, an international team of scientists shows that a low-gluten, but fiber-rich diet changes the community of gut bacteria and decreases gastrointestinal discomfort such as bloating and is linked to a modest weight loss. The changes in intestinal comfort and body weight relate to changes in gut bacteria composition and function.”
August 14, 2018
“University of Sydney researchers aim to help clear up conflicting dietary advice around egg consumption, as a new study finds eating up to 12 eggs per week for a year did not increase cardiovascular risk factors in people with pre-diabetes and type 2 diabetes.”
August 14, 2018
This short video makes a good case for thinking about caloric availability rather than just counting calories….
May 1, 2018
“Mintel announced the major flavor trends that are just emerging, are already hitting the mainstream and those that are set to shape the future of foodservice in 2018 and beyond.
Among the flavors already creating buzz in the US, Middle Eastern cuisine has become an inspiration for fusion flavors, ‘less sweet’ desserts featuring ingredients such as olive oil and vinegar are gaining popularity, and functional ingredients are adding color and flavor to food and drinks.
Meanwhile, Mintel predicts spice blends, sauces and condiments will introduce diners to emerging international cuisines, while new spins on seasonings and preparation methods will bring meaty flavors to both meat and vegetables alike.
Looking ahead, expect to see chefs and scientists push the limits of creativity to provide a sense of balance and harmony in foods through ‘kokumi,’ which adds complexity and depth to dishes.”
April 16, 2018
“To assess the impact of mono-unsaturated fatty acids consumption on death from cardiovascular disease and other causes, researchers from the used data from 63,412 women from the Nurses’ Health Study and 29,966 men from the Health Professionals Follow-Up Study. Both studies used detailed food-frequency questionnaires administered every four years to evaluate the composition of the participants’ diets.
During an average 22 years of follow-up, there were 20,672 deaths among participants, 4588 of which were from heart disease. The researchers found that participants with a higher intake of mono-unsaturated fatty acids from plants had a 16% lower risk of death from any cause compared to those with lower intakes. Those with a higher intake of mono-unsaturated fatty acids from animals had a 21% higher risk of death from any cause.
The researchers concluded that replacing saturated fats, refined carbohydrates, or trans fats with an equal number of calories (2–5% of the total) from mono-unsaturated fatty acids from plants might lower the risk of heart disease deaths and death from any cause between 10 and 15%.”
April 16, 2018
“A diet that is Mediterranean style, and rich in vegetables and fermented milk products such as yogurt, along with coffee, tea and chocolate, is associated with greater gut microbial diversity and a lower risk of hospitalization in patients with liver cirrhosis. The study, which enrolled almost 300 individuals in the USA and Turkey, showed that the entire Turkish cohort, including healthy individuals as well as those with compensated and decompensated cirrhosis, had a significantly higher microbial diversity than their counterparts in the USA.”