Health & Nutrition News

“Scary” results: Common drugs affect gut health, potentially increasing antibiotic resistance

20 Mar 2018 --- One in four drugs may inhibit the growth of bacteria in the human gut and promote antibiotic resistance, finds a study published in Nature. The study was the first to systemically profile the direct influence of marketed drugs on gut bacteria, with the extent of the results surprising researchers.

Drinking alcohol makes your heart race, Oktoberfest data shows

20 Mar 2018 --- The more alcohol you drink, the higher your heart rate gets, according to research presented at EHRA 2018 Congress, organized by the European Society of Cardiology. Based on small studies and anecdotal evidence from the late 1970, binge drinking had previously been linked to atrial fibrillation, a phenomenon called “the holiday heart syndrome.” The new study in question included more than 3,000 people attending the 2015 Munich Oktoberfest.

Red and processed meat linked to non-alcoholic fatty liver disease

20 Mar 2018 --- The consumption of meat has increased globally during the last decades, and evidence is mounting that high consumption of red – and, in particular, processed meat – is related to chronic diseases such as cancer, type 2 diabetes and cardiovascular disease. Now, a study published in the Journal of Hepatology has added non-alcoholic fatty liver disease (NAFLD) to the list. While meat contributes valuable nutrients that are beneficial to health, including protein, iron, zinc and vitamin B12, the current study indicates that meat should be eaten in moderation and the type of meat and its preparation method should be wisely chosen.

Intermittent fasting diets could help reduce risk of cardiovascular disease

20 Mar 2018 --- The weight loss market is seeing persistent growth, pushing increased interest in dietary patterns such as intermittent energy restriction diets. Intermittent fasting diets, such as the 5:2 diet, have now been found to clear fat from the blood quicker after eating meals than daily calorie restriction diets – reducing an important risk factor for cardiovascular disease, a new study in the British Journal of Nutrition reports.

Study suggests sucralose may intensify Crohn's disease symptoms, Tate & Lyle cites lack of evidence

19 Mar 2018 --- The usage of the artificial sweetener sucralose, better known by the brand name Splenda, may intensify symptoms of Crohn’s disease in those who already have the condition, a study has found. The findings, published in Inflammatory Bowel Diseases, found that the sweetener worsened gut inflammation in mice who had Crohn’s-like disease. However Tate & Lyle, manufactures of Splenda, responded to the study saying, “We see no evidence in this study that contradicts the safety of sucralose ingredient.” The study found sucralose to have no adverse effects on healthy people.

Nutraceutical market: OptiPea offers a European sourced “alternative to problematic pain relief drugs"

19 Mar 2018 --- Innexus Nutraceuticals is to debut its pain relief solution using PEA (palmitoylethanolamide), produced solely in Europe. OptiPEA is a nutraceutical that relieves pain, without the use of opioids (pharmaceutical pain-killers and non-prescription drugs). It is sourced sustainably from RSPO-certified palmitic acid and manufactured entirely in Europe using a patented production process. 

High omega 6 levels can protect against premature death, cardiovascular disease: study

19 Mar 2018 --- According to a new University of Eastern Finland study, omega 6 fatty acids can help prevent premature death acids and keep cardiovascular diseases at bay. The study lends support to findings from earlier population-based studies which have linked a higher dietary intake of linoleic acid and a higher blood linoleic acid level to a smaller risk of cardiovascular diseases and type 2 diabetes, without increasing the risk of cancer. The observed association of arachidonic acid (a type of polyunsaturated omega 6 fatty acid) with a reduced risk of death is a new finding.

Targeted well-being solutions: VTT explores digitally supported food services and concepts

19 Mar 2018 --- Based on a consumer-centric approach, VTT Technical Research Centre of Finland has developed digitally supported innovative food services and concepts to promote well-being from eating. VTT’s research project, Vital Selfie, aims to assist the food industry in developing and launching targeted wellbeing solutions for various consumer groups globally. Private-sector partners included Valio, Raisio, Sinebrychoff, Fazer Food Services and TBWA.

UK’s first meatless burger that “bleeds”: Start-up on the vegan ingredients that make the difference

16 Mar 2018 --- The market for vegan-friendly products has seen rapid growth in the past years. New launches are rife in a range of product categories from dairy alternatives to meat analogs, with companies seeking to recreate the “real thing” – i.e. animal-derived products – using new processing techniques and innovative ingredients.

Significant weight loss boosts chances for type 2 diabetes remission, stresses Diabetes UK

16 Mar 2018 --- In light of studies finding that weight loss may make remission possible in type 2 diabetics, new nutritional guidelines from Diabetes UK will encourage healthy and personalized eating patterns. Diets should be specific to patients as "there is not [a] one-size-fits-all approach" for diabetics. The guidelines are evidence-based and reflect recent research advances, chiefly of a Diabetes UK funded study called DIRECT.

Product purity: Entire NOW sports range gains "Informed Sport" certification 

16 Mar 2018 --- NOW Sports – US manufacture of natural products – has invested in the detection of banned substances across its brand, which includes more than 150 sports nutrition products. The "clean" certification comes from a third party, known as Informed Sport, who have 54 years’ experience in anti-doping control.

Beverage innovation: Targeted nutrition, collagen and functional botanicals star at Expo West

15 Mar 2018 --- Hyper-customization, collagen and functional botanicals were among the most innovative and prevalent trends at this year’s Expo West, according to an insights report released by Imbibe, a US beverage development company. 

Isomaltulose product holds potential for glucose regulation, study finds

15 Mar 2018 --- A study has identified the significance of Beneo's palatinose (Isomaltulose) – a "smart-sugar" made up of glucose and fructose – in achieving steady blood sugar levels when used as part of a low-glycemic diet. The glycemic index concept allows a ranking of carbohydrate-rich foods concerning their blood glucose raising potential. The study, by Henry et al., contributes to understandings of how a low-glycemic diet can contribute to improved blood glucose regulation, which opens up opportunities for people with diabetes. 

US government nutrition program lacks nutritional standards, putting recipients at risk: report

15 Mar 2018 --- More than 40 million Americans who rely on a government nutrition program face major health problem risks, a new report claims. It reports that the program, Supplemental Nutrition Assistance Program (SNAP), lacks important nutritional standards. There is a growing concern over high rates of obesity and related chronic diseases in the US. States and the federal government – which together provide millions with Medicaid and Medicare – are in a unique position to make a difference, the American Heart  Association notes.

Peptan brand expands: Rousselot launches hydrolyzed collagen for healthy joints

15 Mar 2018 --- Rousselot, a global producer of gelatin for the pharmaceutical, food and nutrition industries, is introducing a new joint health supplement to the market: Peptan IIm, launched under their known Peptan brand. The product is a hydrolyzed collagen type 2 matrix, which may offer multiple benefits in the area of joint health. 

Platform for innovation: A hearty applause for omega fatty acids

14 Mar 2018 --- It has long been established that healthy fats are an important attribute of a healthy diet. Today, consumers are armed with a far more sophisticated knowledge of the range of goodies and baddies within the “fat” world. We have seen a rapid departure from the days when low-fat products reigned supreme, with consumers turning back to fat as a source of health. Healthy front-runners are the omega 3 fatty acids, with their prevalent claims of cardiovascular health benefits

“License to Krill”: Greenpeace investigation questions krill fisheries' sustainability

14 Mar 2018 --- A five-year Greenpeace investigation has pitted strong accusations against the krill fishing industry, stating that the rising level of krill fishing poses environmental risks ranging from disrupting the Antarctic food chain, to contaminating a pristine area with vessel fuel spills and fires.

Soy formula’s estrogen levels may affect baby girls’ reproductive system, study suggests

14 Mar 2018 --- Baby girls who were fed soy-based formula have subtle changes in the cells and tissues of their reproductive system when compared with infants fed with breastmilk or cow’s milk. This is according to the researchers at the Children’s Hospital of Philadelphia, who stress that although the differences are subtle and not a cause for alarm, they do point to the need for further research. The study investigated the postnatal development of estrogen-responsive tissues, along with specific hormone levels, according to the infant feeding practices. 

Thirty-nine percent of Canadian students skip breakfast, survey finds

14 Mar 2018 --- Despite widespread availability of morning meal programs, a large number of Canadian students are still skipping breakfast, according to a study from the University of Waterloo. Looking at the eating habits of 42,000 students from 87 secondary schools in Alberta and Ontario during the 2014/2015 school year, the study found that 39 percent of students reported eating breakfast fewer than three days in a typical school week.

Future superfoods? VTT explores plant cell cultures as more nutritious source

13 Mar 2018 --- VTT Technical Research Centre of Finland has developed a new method of producing plant-based food through plant cell culture (PCC) technology rather than field cultivation. Cell culture production of meat has been a popular topic in public discussion. In the future, however, PCCs can be used to produce food that has higher nutritional value in a considerably faster and easier way and at lower costs.