NZ collaborates with Singapore on Foods for Health projects
25 June, 2014The New Zealand Government has pledged to invest NZ$1.75 million in collaborative research projects with Singapore to develop food products with validated health benefits.
Labelling influences perceptions of portion size
24 June, 2014What's the difference between regular and supersized? Just the label, according to US researchers. New research conducted by the Cornell Food & Brand Lab suggests that portion labels impact our entire eating experience.
White bread boosts good gut bacteria
18 June, 2014White bread seems to have gained a bad reputation - but scientists say this reputation may not be totally deserved. A study in the Journal of Agricultural and Food Chemistry reports that white bread appears to encourage the growth of beneficial gut bacteria.
Big bottoms or big bottom lines in the US?
17 June, 2014How can the food industry maximise its sales and yet simultaneously appear to support public health initiatives to combat obesity?
Higher-protein diets may reduce risk of stroke
16 June, 2014A study has found that diets higher in protein - particularly from fish - may reduce the incidence of stroke. A meta-analysis of seven studies revealed that those with the higher amounts of protein in their diets were 20% less likely to experience a stroke.
Lack of protein, processed foods the cause of obesity, academic says
13 June, 2014Processed foods and our sedentary lifestyles are to blame for the obesity epidemic, a University of Sydney professor has said in an article published in The Sydney Morning Herald.
A Pink Lady apple a day keeps the doctor away
26 May, 2014They say an apple a day keeps the doctor away, but that could depend on the kind of apple you're eating. Researchers have found that certain types of apples provide greater health benefits than others, with the Pink Lady variety leading the pack.
Plateauing food allergy figures don't mean fewer allergic people
21 May, 2014While the incidence of food allergy appears to have plateaued in recent years, the total number of cases in the community will continue to rise steadily, according to Dr Robert Loblay, Sydney Medical School immunologist.
Eating organic food significantly lowers pesticide exposure: study
15 May, 2014 by Dinny Navaratnam, The ConversationEating an organic diet for a week can cause pesticide levels to drop by almost 90% in adults, research from RMIT University has found.
Red wine's cardioprotective properties a myth?
13 May, 2014Researchers have found that resveratrol - an antioxidant in red wine and chocolate thought to have cardioprotective properties - has no positive effect on longevity nor the incidence of cardiovascular disease, cancer or inflammation.
Cardioprotective effects of oily fish found to be unsubstantiated
12 May, 2014Back in the 1970s, Bang and Dyerberg connected the low incidence of coronary artery disease (CAD) among the Eskimos of Greenland to their diet, which was rich in whale and seal blubber. This landmark study started the ball rolling that has resulted in oily fish currently being recommended as part of a healthy heart diet. However, new research is discovering that the Eskimos actually suffered from CAD at the same rate as their Caucasian counterparts, meaning the claimed cardioprotective effects of their diet are unsubstantiated.
Battling obesity is not just about eating less and moving more, expert says
05 May, 2014There's more to losing weight than just eating less and moving more, according to Dr Claude Bouchard, who studies the genetics of obesity.
Paying more makes food taste better
05 May, 2014Despite what Australia's love affair with cut-price food might suggest, consumers value food that is more expensive. Researchers have found that taste perception - as well as feelings of overeating and guilt - can be manipulated by price alone.
Experts recommend moderate consumption of acrylamides
02 May, 2014While the recently released Australian Total Diet Study revealed mostly good news for acrylamide levels in Australian food and beverages, experts are urging the public to consume products containing acrylamide in moderation.
Tough bikkies: food texture impacts calorie perception
23 April, 2014The texture of food plays a significant role in how calorie-dense consumers perceive it to be, with hard or rough foods perceived to have fewer calories, new research published in the Journal of Consumer Research has shown.
