Category: Nutrition & Food

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Latest Research News on Food contamination : Mar 2022

Food contamination during food process Food contamination can come from different situations. A wide overview is presented in this paper, where the different steps applied to food, from the reception of raw materials to the final food intake by consumers, are shown. Among the sources involved in the food contamination processes the following ones can…
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March 17, 2022 0

Latest Research News on micronutrients : Mar 2022

The key role of micronutrients Micronutrients play a central role in metabolism and in the maintenance of tissue function, but effects in preventing or treating disease which is not due to micronutrient deficiency cannot be expected from increasing the intake. There is a highly integrated system to control the flux of micronutrients in illness, and…
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March 16, 2022 0

Latest Research News on Vegetable Consumption : Mar 2022

Global Variability in Fruit and Vegetable Consumption Background Low fruit and vegetable consumption is an important risk factor for chronic diseases, but for many (mainly developing) countries, no prevalence data have ever been published. This study presents data on the prevalence of low fruit and vegetable intake for 52 countries and for various sociodemographic groups…
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March 15, 2022 0

Latest Research News on supplementation : Mar 2022

Vitamin D supplementation, 25-hydroxyvitamin D concentrations, and safety For adults, the 5-μg (200 IU) vitamin D recommended dietary allowance may prevent osteomalacia in the absence of sunlight, but more is needed to help prevent osteoporosis and secondary hyperparathyroidism. Other benefits of vitamin D supplementation are implicated epidemiologically: prevention of some cancers, osteoarthritis progression, multiple sclerosis,…
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March 14, 2022 0

Latest Research News on Natural Toxins : Mar 2022

Natural toxins: risks, regulations and the analytical situation in Europe Natural toxins in food and feed are considered important food safety issues of growing concern, in particular mycotoxins, phycotoxins and plant toxins. Most scientific developments have occurred in the past few decades in the area of mycotoxins. Formal health risk assessments have been carried out…
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March 12, 2022 0

Latest Research News on nutrient Consumption : Mar 2022

Health and Nutrient Consumption Across and Within Farm Households The conditions under which inferences can be made about the effects of changes in food prices and other interventions on the health status of individual family members from commonly-available household aggregate consumption data are assessed in the context of a multi-member household jointly producing farm output…
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March 10, 2022 0

Latest Research News on Dietary Exposure : Mar 2022

A review of dietary and non-dietary exposure to bisphenol-A Due to the large number of applications of bisphenol-A (BPA), the human exposure routes are multiple. We aimed to review shortly the food and non-food sources of BPA, and to evaluate their contribution to the human exposure. Food sources discussed here include epoxy resins, polycarbonate and…
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March 8, 2022 0

Latest Research News on Meat Consumption : Mar 2022

Red meat consumption: An overview of the risks and benefits Red meat is long established as an important dietary source of protein and essential nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may increase the risk of cardiovascular disease (CVD) and colon cancer have led to a negative perception of…
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March 7, 2022 0

Latest Research News on Vitamin D: Dec 2020

Nonclassic Actions of Vitamin D Context: Vitamin D receptors are found in most tissues, not just those participating in the classic actions of vitamin D such as bone, gut, and kidney. These nonclassic tissues are therefore potential targets for the active metabolite of vitamin D, 1,25(OH)2D. Furthermore, many of these tissues also contain the enzyme…
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December 18, 2020 0

Latest News on Functional Foods : March – 2020

Consumers’ changing attitudes towards functional foods In our earlier research, seven dimensions reflected consumers’ reported willingness to use functional foods. The aims of this study were (1) to further develop these attitude measurements into a shorter and more feasible format (2) to explore whether these shorter attitude scales predict consumers’ reported willingness to use functional…
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March 28, 2020 0