Already have an account? Sign in.

 Remember Me | Forgot Your Password?
Sign up for our newsletter or create your own insight alert. If you want us to track a particular topic – just tell us   Bookmark and Share
Create your own alert.

Exercise Improves Pumping Function In Heart Failure Patients

Physical exercise among heart failure patients does not worsen the condition, as physicians have warned for years. In fact, according to German and Norwegian scientists, it makes the heart stronger and reduces the risk of mortality. For the study, 261 patients with congestive heart failure were assigned to three exercise groups: high intensity interval training (HIIT), moderate continuous training (MCT, about 3,000 steps in 30 minutes), and no exercise at all. At the end of 52 weeks, the groups that exercised moderately or intensively showed a decrease in the size of the left ventricle and improvement in pumping function, and better overall physical fitness. The researchers found no difference in outcomes between HIIT and MCT. Those who
...  More

"High Intensity Interval Training in Heart Failure Patients with Reduced Ejection Fraction. ", Circulation, February 22, 2017

Widely Used Food – And Paint – Additive Damages Intestinal Lining

Long-term exposure to the common food additive titanium dioxide reduces the small intestine’s ability to absorb nutrients like iron, zinc, and fatty acids. It also harms enzyme functions while increasing inflammation signals. The additive – found in numerous foods, including chewing gum and bread, and used in paints, paper, plastics, and some sunscreens – is inert and not toxic, according to the U.S. researchers who conducted the study using a small intestine cell model. But it reduced the number of absorptive projections (microvilli) that line the small intestine, slowing metabolism. Titanium dioxide is also used in toothpastes, chocolate, donuts, and skimmed milk. [ Image credit: © Benjah-bmm27 ]

"Titanium dioxide nanoparticle ingestion alters nutrient absorption in an in vitro model of the small intestine. ", NanoImpact, February 22, 2017

Vitamin D Prevents Colds, Flu, Especially Among The Vitamin D Deficient

A meta-study led by British scientists finds strong evidence that vitamin D supplementation can actually reduce the occurrence of acute upper respiratory infections. It is well known that the vitamin D is essential for healthy bones and muscle, but there has been doubt about its disease prevention powers. In this study, researchers analyzed pooled data from 25 clinical trials involving 10,993 patients in 14 countries. Vitamin D prevented colds and flu in some trials, but not others. The data showed that vitamin D supplementation worked best in people with the lowest vitamin D levels. Daily or weekly supplementation, rather than more widely spaced doses, also provided the best protection. [ Vitamin D-rich cod liver oil capsules image credit ...  More

"Vitamin D supplementation to prevent acute respiratory tract infections: systematic review and meta-analysis of individual participant data. ", BMJ, February 22, 2017

“Guilt Free” Maybe, But Are Those PepsiCo Drinks And Snacks Healthful?

After PepsiCo reported that last quarter sales rose three percent for snacks and one percent for beverages, CEO Indra Nooyi told securities analysts that the company is betting that "positive" ingredients such as grains, fruits and vegetables will drive growth. The company calls foods with these ingredients “guilt free,” despite other questionable additives. Salty baked Lay’s potato chips are dubbed guilt free, as are Naked beverages, some of which are packed with sugary, fruit-based calories. Quaker’s 180-calorie "breakfast cookie" is loaded with fat and sugar along with the oats. Nooyi said 45 percent of PepsiCo’s revenues come from products designated “guilt free.” And despite pledges from Coke, Pepsi and Dr Pepper in 2014 to cut the ...  More

"Pepsico Sees Growth From "Guilt-Free" Items Like Baked Lay's", Associated Press, February 15, 2017

N.J. Bakery Features Allergen-Free Treats

A New Jersey bakery that features allergen-free baked treats has opened its flagship shop in Denville, announcing retail distribution arrangements with Whole Foods Market and ShopRite. Mo’Pweeze Bakery and Café says that its baked goods are free of the FDA’s top 8 allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans. The products are also sesame free and vegan. [ Image credit: © Whitney  ]

"Allergen Free Bakery Opening in Denville", Daily Record, February 08, 2017

Online Weight Loss Support Forums Help Dieters Keep Up Their Spirits

A Norwegian researcher who studied the diary of an online weight loss forum has determined that participants who are active in such groups, actually “confessing” to their diet failures, receive a form of “forgiveness” from other forum participants. In other words, the “self-blaming posts elicited absolutional replies.” The encouraging replies to reports of “challenges, problems and failures” seem to make the long and stressful road to shedding pounds a little easier to follow. In many cases, a dieter’s confessional post elicits a large number of responses because users support each other, and hope to get support when they need it. Researcher Ingeborg Grønning says: “Losing weight is a long process, you have to work hard and persistently to ...  More

"Online Weight-Loss Groups Can Be Beneficial", Nutrition Insight, February 07, 2017

Europe’s Soft Drink Makers To Lower Sugar Content Another Ten Percent

Responding to evolving consumer preferences regarding sugar consumption, European soft drink manufacturers have agreed to cut sugar levels another ten percent within three years. The decision is also a response to pressure from Member States and the European Commission for coordinated product reformulation. UNESDA Soft Drinks Europe, which represents European makers of nonalcoholic drinks such as carbonates, fruit-based beverages and dilutables, announced the decision. UNESDA members say they will try various approaches to achieving the goal, including innovation, reformulation, using smaller pack sizes and encouraging consumers to choose low- and no-calorie drinks. UNESDA represents 80 percent of the European soft drinks industry by value ...  More

"European Soft Drinks Sector Commits to Reduce Added Sugars by a Further 10%", Food Ingredients 1st, February 07, 2017

Probiotic Findings Could Have Major Economic Benefits

Japanese researchers have found that fermented milk containing a probiotic strain could help prevent the common cold in healthy middle-aged office workers. The 12-week study focused on upper respiratory tract infections (URTI). Participants who consumed Lactobacillus casei strain Shirota showed improvements in both immunological parameters and stress markers that are characteristic of the pressure of office work. The findings could have significant economic benefits: the Centers for Disease Control says that 22 million school days and 20 million workdays in adults are lost each year due to the common cold in the U.S. [ Image credit: Public domain, Pixabay ]

"Probiotic May Reduce the Risk of Common Cold: Yakult Study",, February 07, 2017

Government Food Consumption Report Shows Shifting Patterns Since The ‘70s

A new USDA report based on U.S. food availability data (adjusted for food loss) shows that Americans are eating more of the major food groups today than in the 1970s. But within that broad conclusion are some interesting shifts and new patterns. The avocado supply, for example, is up by a whopping 1,342 percent and the lime supply is up 1,654 percent. How about a margarita with your guacamole? Mango consumption is up 3,200 percent, but grapefruit, oranges, peaches, and plums are down. (Apples, melons, and bananas are constant.) Broccoli and mushrooms are way up, though potatoes, tomatoes, onions, and lettuce are constant. Lastly, people are eating more fat, but less animal fat (lard and butter). Salad and cooking oils like canola and olive ...  More

"Americans are Eating Way More Fat. But it’s Not Butter.", Vox Media, February 02, 2017

The Use Of Fiber In Future Foods, Including Beverages, Bakery And Confectionary

Formulators of new foods, especially foods with higher levels of fiber, are facing several hurdles, as shown in a recent survey. First, consumers are fairly ignorant of how to get more fiber into their diets (25 percent), though they know they need more. They associate fiber with whole grains. They often assume that high-fiber foods don’t taste good (10 percent). The president of fiber supplier Beneo says formulators who choose the right fiber can enrich baked goods, dairy, cereals, confections and beverages, without sacrificing taste or texture. Fibers that will be increasingly used in the future include: resistant glucan (RG), hydrogenated resistant glucan (HRG), combinations of seaweed and starch, and chitosan, a polysaccharide derived ...  More

"Designer Fibers will Expand the Market to New Categories", New Hope Network, January 31, 2017

Cauliflower-Based Pizzas: The Beginning Of The Reign Of Cauliflower In Processed Foods?

A food company tightly focused on boosting the profile of cauliflower has launched a line of ready-to-cook, cauliflower-based frozen pizzas, available now at Whole Foods Market,, and Bristol Farms. According to Caulipower, the pizzas are made with real cauliflower, are nutrient-rich and gluten-free, and contain less sodium and sugar, and fewer calories than conventional pizzas. Cauliflower pizzas are the brainchild of CEO Gail Becker, whose two children were diagnosed with celiac disease. She was frustrated by the poor quality of available gluten-free pizzas. Caulipower pizzas come in four varieties: three-cheese, veggie, margherita and plain crust. [ Image credit: © Caulipower, ]

"Caulipower Launches First Nationally Available Line of Ready-to-Cook Cauliflower-Based Foods", News release, Caulipower, January 31, 2017

Developed by Yuri Ingultsov Software Lab.