The gut microbiome plays an important role in digestion, immune health, metabolism, weight, sleep, and much more. Therefore, maintaining a healthy gut is critically important, and diversity of the microbiome is key.
Prebiotics are non-digestible food components that promote the growth of beneficial microorganisms in the intestine. In doing so, they support the body in building a healthier and more balanced environment within the gut, which can lead to several positive health outcomes, including:
Prebiotics naturally occur in a variety of fruits, vegetables, and whole grains, including:
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
Following a long-term diet that’s low in carbohydrates and high in fat and protein from vegetables may reduce the risk of the most common subtype of glaucoma, according to a study published in Eye-Nature.
The U.S. FDA has announced in a letter of enforcement discretion that it does not intend to object to the use of certain qualified health claims regarding consuming certain cranberry products and a reduced risk of recurrent urinary tract infection in healthy women.
According to a group of research, policy, and government experts, the United States needs to strengthen and increase funding for federal nutrition research and improve cross-governmental coordination in order to accelerate discoveries, grow the economy, and—most importantly—improve public health, food/nutrition security, and population resilience.
The 2020 DGAC revisited the topic of added sugars and concluded that a more appropriate target to help mitigate cardiovascular disease and obesity is to lower the number to 6% of energy from added sugars for the 2020–2025 Dietary Guidelines for Americans.
With the commencement of stay-at-home orders, 88% of consumers are preparing more meals at home. Here’s a look at their habits.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
COVID-19 has upended the foodservice industry, but quick-service and fast-casual restaurants are still seeing interest in better-for-you menu options.
Researchers at Alabama A&M, IIT, UGA, and other colleges and universities are modifying their research and teaching methods to conform to the constraints imposed by the COVID-19 pandemic.
Kerry Global Consumer Survey – Digestive & Immune Health, 2019
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
While investigating the link between consumption of soy products and all-cause mortality, researchers in Japan found that a higher intake of fermented soy products, such as natto and miso, was associated with a lower risk of mortality.
As millions of patients and healthcare workers around the world fight COVID-19, the disease caused by the novel coronavirus, a group of scientists believe one potential treatment for the virus is already found on grocery store shelves: Virgin coconut oil (VCO).