Nutrition & Health News

In your blood: Blood sample could uncover whether a person is following their prescribed diet

20 Jun 2018 --- Clinical trials of diets and their health impacts are often plagued by participants’ poor adherence to assigned diets, making it difficult to detect the true effects of those diets. An analysis of small molecules called “metabolites” in a blood sample may be used to determine whether a person is following a prescribed diet, scientists at Johns Hopkins Bloomberg School of Public Health have shown. The new approach, described in a paper in the American Journal of Clinical Nutrition, could provide an objective and relatively easy-to-obtain measure of dietary adherence, potentially greatly reducing the uncertainty of dietary intake estimates.

Confusing cereals? UK consumer group calls for clearer labeling post Brexit

20 Jun 2018 --- A Which? investigation into the sugar content of “adult” breakfast cereals has unveiled high sugar levels and ignited calls for the UK Government to make traffic light labeling mandatory after Brexit, when EU laws are transferred to British law.

New technology opens up space for creatine in liquid delivery forms: Prinova

20 Jun 2018 --- Microencapsulation technology, developed by AnaBio and distributed by Prinova, offers new potential for Creatine to be used in liquid applications. Typically, the sports nutrition ingredient is highly unstable in water, which reduces its effectiveness in ready-to-drink products.

SlimBiome muesli to hit UK shelves

20 Jun 2018 --- Fruit, nut and seed supplier John Morley Group are teaming up with OptiBiotix health to deliver a weight-management breakfast muesli utilizing the SlimBiome technology. OptiBiotix’s patented Slimbiome claims to support weight-loss management by modifying the activity of the microbiome. The exclusive license granted to John Morley marks the first foray of SlimBiome into the UK breakfast market.

Personalized nutrition: Mindful and aware consumers drive market opportunity

19 Jun 2018 --- Personalized nutrition has taken its place as a key industry topic, spurring the launch of a number of innovative start-ups using cutting-edge technologies to offer precise nutrition advice to consumers. This growing industry space will be the topic of discussion at the Personalized Nutrition Innovation Summit, which is taking place in San Francisco on June 26-27.

Saturated fat increases risk of psychopathology, study suggests

19 Jun 2018 --- Adolescent rats who consume a diet high in saturated fats are at an increased risk of psychopathology in adulthood, a study published in the journal Brain, Behavior, and Immunity has found. Moreover, the researchers from Loma Linda University in California found that the areas of the brain that handle the fear/stress response were altered to the point that subjects began exhibiting behaviors that mirror post-traumatic stress disorder (PTSD). The findings could help researchers to target mental health illness in the coming generations and express the lasting, and potentially irreversible, effects of a poor diet.

“Shockingly” salty salads on UK high street, lobby group calls for action

19 Jun 2018 --- A nationwide product survey by UK lobby group Action on Salt highlights the high salt and saturated fat levels of restaurant, retail and fast food salads. The group, based at the Wolfson Institute, Barts & The London, Queen Mary University of London, found that the salt content of salads bought from restaurants, sandwich/coffee shops and fast food outlets has increased by 13 percent since they were last surveyed in 2014 (from 1.65g to 1.86g per serving on average), flagging “a distinct lack of commitment” from the food industry to reduce salt, according to the group.

Infant nutrition (part 1): Challenges in feeding the first 1,000 days

18 Jun 2018 --- The World Health Organization (WHO) solidly recommends breastfeeding for infants. However, there are situations – medical, situational or personal – that necessitate good quality breast milk substitutes (BMS), such as formulas. In a bid to produce a formula that is closest in composition to human breast milk, manufacturers face a range of unique R&D challenges. In this two-part series on Infant Nutrition, NutritionInsight speaks to a number of key suppliers and experts about these challenges.

Gluten-free mainstreams: Is the trend leading to unhealthy weight control?

18 Jun 2018 --- Individuals who value gluten-free foods are more likely to eat a higher quality diet but are also more likely to have unhealthy weight control behaviors. This is according to a new study exploring the sociodemographic and behavioral characteristics of young adults who value gluten-free as an important food claim.

Herza Schokolade seeks to combine protein with enjoyment with new chocolate range

18 Jun 2018 --- Herza Schokolade, a supplier of functional chocolate for further industrial processing, has launched a new range of high-protein chocolate and compound pieces for products such as cereals and bars.

Low maternal selenium may have consequences for mother's heart health in later life: Cypress Systems

18 Jun 2018 --- By increasing their risk of preeclampsia, mothers with low selenium levels may also be at increased risk for heart disease, stroke and high blood pressure later in life, a Cypress Systems executive summary suggests. The summary calls for higher levels of supplementation of high selenium yeast to combat heart health threats.

First time finding: Allergy to red meat may be a factor in heart disease

18 Jun 2018 --- A team of researchers says it has linked sensitivity to an allergen in red meat to the buildup of plaque in the arteries of the heart. While high saturated fat levels in red meat have long been known to contribute to heart disease for people in general, the new finding suggests that a subgroup of the population may be at heightened risk for a different reason – a food allergen. The study, which is supported by the National Heart, Lung, and Blood Institute, part of the National Institutes of Health and appears in Arteriosclerosis, Thrombosis, and Vascular Biology.

DSM’s Nutrition Improvement focus: Fresh thinking on global nutrition and food fortification

15 Jun 2018 --- “We work with our customers and the larger malnutrition-fighting community to treat and prevent malnutrition,” Anthony Hehir, Director of DSM’s Nutrition Improvement Business Segment, tells NutritionInsight. Using its solid science and technical heritage, DSM is striving to fight global malnutrition through its “business with a purpose” approach. NutritionInsight spoke to Hehir, gaining an insight into what drives the company’s staple food fortification technologies, research and future nutrition endeavors. 

US consumer group to Quorn: “Mycoprotein can be unsafe”

15 Jun 2018 --- The Center for Science in the Public Interest (CSPI) claims in a new report that Quorn’s mycoprotein ingredient has been linked to severe allergic reactions and gastrointestinal symptoms. However, NutritionInsight spoke to a Quorn spokesperson on the issue, who stated that they “challenge the scientific validity” of the claims. The company will, however, update packaging information to flag possible sensitivities that people may have to mycoprotein, which is derived from mold and forms the basis of Quorn's meat-alternative products.

“Dietary fibers” classification: US FDA green lights eight ingredients

15 Jun 2018 --- The US Food and Drug Administration (FDA) has issued guidance which identifies eight specific fibers that can be classified as “dietary fibers” on the upcoming Nutrition Facts Label, marking the end of two years of uncertainty for manufacturers. In 2016, the FDA initially announced a new regulatory definition for dietary fiber and stated that to be considered a source of fiber, isolated or synthetic non-digestible carbohydrates must have a demonstrated physiological health benefit.

Cereal foods: Structure influences nutritional properties and satiety, VTT research suggests

15 Jun 2018 --- The structure of cereal foods has an impact on their digestion process and satiating capacity, a doctoral research conducted by Saara Pentikäinen, a research scientist at VTT in Finland, has found. Foods that consumers envision to be more filling produce higher feeling levels of satiety and foods that hydrate easily may also produce higher feelings of satiety. Furthermore, nutrients dissolved from the cereal foods into saliva and the body are higher in rye than wheat bread. Cereal foods are a significant source of carbohydrates, protein, vitamins and minerals and they can provide over half of all the dietary fiber (DF) depending on the population.

Weekly Digest: NP Nutra triples its warehouse space, broccoli named US top vegetable

15 Jun 2018 --- This week in nutrition, research studies affirmed the benefit of vitamin K2 for healthy bones, vitamin E tocotrienol may delay paralysis associated with Alzheimers and vegetables took center stage in the US with a survey identifying broccoli as the nations favorite and large investments were made in school plant-based cafeteria options. At a sports nutrition conference, Nitrosamines positive effects on cognitive function were announced, while National Institutes of Health launched a new app aimed at providing safe information on popular herbs. Concerning expansions, NP Nutra expanded its warehouse in California and Azelis opened a new pharmaceutical manufacturing facility in Germany.

Mediterranean diet boosts heart health – even with lean red meat, study suggests

14 Jun 2018 --- Adopting a Mediterranean-style eating pattern improves heart health, with or without reducing red meat intake, if the red meat consumed is lean and unprocessed, according to a Purdue University nutrition study. The study does not, however, encourage the consumption of red meat in people who otherwise do not eat red meat.

Older Americans have a strong appetite for health but face barriers, says nutrition survey

14 Jun 2018 --- Amid rising levels of the over fifties managing more than one chronic disease, US citizens are tuning into their health and nutrition more than ever, an International Food Information Council (IFIC) study has found. Heart health and muscle health proved to be the two most concerning topics for this age group, at 80 and 75 percent respectively, while brain health and having enough energy were equally essential health topics at 74 percent. The seniors are clearly demonstrating strong health goals but also a lack of understanding of how to achieve them.

DuPont: Plant-based protein contributes to healthy weight loss and maintenance

14 Jun 2018 --- The consumption of foods high in soy protein as part of a healthy diet are valuable choices for the support of lean mass, loss of weight and weight management, a study has found. The results of the research, which was conducted at the University of Colorado Anschutz Medical Campus with support from DuPont Nutrition & Health, encourages the industry to formulate weight loss products with lean, high-quality sources of protein, such as soy and can support people seeking to lose weight healthfully on a plant-based diet.