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Health - Agronomy / Food Science - 04.04.2013
Following lifestyle recommendations could reduce risk of death by a third
Following lifestyle recommendations could reduce risk of death by a third
Landmark study backs advice from World Cancer Research Fund People who follow seven diet and lifestyle recommendations have a 34 per cent reduced risk of dying from several diseases compared to people who don't follow the recommendations, a landmark study has shown. The researchers investigated nearly 380,000 people in nine European countries over 12 years and examined their diet and lifestyle to see how closely they complied with seven of the World Cancer Research Fund (WCRF) and American Institute for Cancer Research (AICR) recommendations for cancer prevention.

Health - Agronomy / Food Science - 03.04.2013
Key link between obesity and type 2 diabetes discovered
New research published in the journal Cell Metabolism has identified a key mechanism in the immune system involved in the development of obesity-linked type 2 diabetes. The findings open up new possibilities for treatment and prevention of this condition, which is becoming increasingly prevalent worldwide.

Health - Agronomy / Food Science - 01.04.2013
Is Guided Self-Help Effective in Treating Childhood Obesity?
It is known that family-based treatment that combines nutrition and exercise education, along with behavior modification, is a good approach to help children lose weight. But clinic-based weight-control programs for childhood obesity are not accessible to many families, due to issues such as cost or time commitment.

Agronomy / Food Science - 28.03.2013
Eating more fibre may lower risk of first-time stroke
People who eat a high fibre diet experience a lower risk of first-time stroke, according to new research from the University of Leeds. Dietary fibre is the part of the plant that the body is unable to completely digest. Fibre rich foods include wholegrains, vegetables, fruit, legumes, nuts and seeds.

Life Sciences - Agronomy / Food Science - 27.03.2013
Strong genetic component to childhood obesity
Strong genetic component to childhood obesity
Childhood body weight is strongly influenced by genes according to new research published today in the International Journal of Obesity . Previous research has shown that obesity runs in families, and twin studies suggest that this is largely due to genetic factors, with heritability estimates over 50%.

Agronomy / Food Science - Health - 19.03.2013
Overweight physicians are also vulnerable to weight bias
Overweight physicians are also vulnerable to weight bias
Overweight patients are not the only ones who suffer weight stigmatization in the doctor's office, a Yale study finds. Physicians who are overweight or obese are vulnerable to biased attitudes from patients which could interfere with quality of care, according to a study by the Yale Rudd Center for Food Policy & Obesity.

Agronomy / Food Science - Life Sciences - 18.03.2013
New method makes puffed rice pop with more nutrients
New method makes puffed rice pop with more nutrients
Puffed rice just got more snap, crackle and pop, thanks to a new method for making puffed rice that retains nutrients and allows producers to fortify cereals with vitamins and protein. That's important, as rice remains a major staple for half the world's population, yet micronutrient deficiencies and malnutrition endure as serious global concerns, especially for women, infants and schoolchildren.

Environment - Agronomy / Food Science - 13.03.2013
U of M researchers seek to safeguard Minnesota's oak population by raising awareness of potential invasive species
News Release MINNEAPOLIS / ST. PAUL (03/13/2013) —University of Minnesota researchers are working to protect Minnesota's oak population by alerting private landowners about the next wave of potential invasive species. "Minnesota's oak trees are at risk of great potential damage inflicted by invasive species such as the gypsy moth and oak splendor beetle," said David Andow, professor of entomology in the university's College of Food, Agricultural and Natural Resource Sciences.

Life Sciences - Agronomy / Food Science - 27.02.2013
Sourdough research yields sweet results
University of Alberta researchers have found a way to replace artificial preservatives in bread, making it tastier. After loafing around in the lab analyzing strains of mould fermented in sourdough bread, Michael Gänzle , professor and Canada Research Chair in the Department of Agricultural, Food and Nutritional Science , PhD candidate Brenna Black and collaborator Jonathan Curtis , a professor of lipids research, were able to isolate natural compounds that can help keep bread fresh without altering its flavour.

Agronomy / Food Science - 27.02.2013
Salty surprise: fast food beats table service
The first-ever systematic study of sodium levels in Canadian chain restaurants shows sodium levels are off the charts — but the worst culprits aren't fast food chains. They're the restaurant chains with table service. A University of Toronto study of foods from 85 Canadian chain restaurants found that on average, a single menu item (such as one hamburger, sandwich or stir-fry) from a sit-down establishment contained nearly 100 per cent of the daily recommended amount of sodium.

Agronomy / Food Science - Health - 14.02.2013
Poor stress responses may lead to obesity in children
UNIVERSITY PARK, Pa. Children who overreact to stressors may be at risk of becoming overweight or obese, according to researchers at Penn State and Johns Hopkins University. "Our results suggest that some children who are at risk of becoming obese can be identified by their biological response to a stressor," said Lori Francis, associate professor of biobehavioral health.

Agronomy / Food Science - Health - 06.02.2013
Obesity leads to vitamin D deficiency
Obesity leads to vitamin D deficiency
Obesity can lead to a lack of vitamin D circulating in the body, according to a study led by the UCL Institute of Child Health (ICH). Efforts to tackle obesity should thus also help to reduce levels of vitamin D deficiency in the population, says the lead investigator of the study, Elina Hypponen. While previous studies have linked vitamin D deficiency with obesity, the ICH-led paper, published in the journal PLOS Medicine , sought to establish the direction of causality, i.e. whether a lack of vitamin D triggers a weight gain, or whether obesity leads to the deficiency.

Health - Agronomy / Food Science - 06.02.2013
Dietary Nutrients Associated with Certain Sleep Patterns
PHILADELPHIA - " You are what you eat," the saying goes, but is what you eat playing a role in how much you sleep? Sleep, like nutrition and physical activity, is a critical determinant of health and well-being. With the increasing prevalence of obesity and its consequences, sleep researchers have begun to explore the factors that predispose individuals to weight gain and ultimately obesity.

Health - Agronomy / Food Science - 05.02.2013
Vitamin D, omega-3 may help clear amyloid plaques found in Alzheimer’s
A team of academic researchers has pinpointed how vitamin D3 and omega-3 fatty acids may enhance the immune system's ability to clear the brain of amyloid plaques, one of the hallmarks of Alzheimer's disease. In a small pilot study published in the Feb. 5 issue of the Journal of Alzheimer's Disease, the scientists identified key genes and signaling networks regulated by vitamin D3 and the omega-3 fatty acid DHA (docosahexaenoic acid) that may help control inflammation and improve plaque clearance.

Health - Agronomy / Food Science - 31.01.2013
Low-energy liquid diet offers effective weight-loss for severely obese people
A new weight-loss programme available on the NHS for severely-obese individuals offers a safer, more cost-effective remedy than gastric surgery, according to a new study. Researchers at the University of Glasgow evaluated the success and costs of the Counterweight Plus weight-loss programme which is aimed at people with a BMI greater than 40 and available through GP and Primary Care facilities.

Health - Agronomy / Food Science - 30.01.2013
Outdoor fast food ads could promote obesity, study finds
Past studies have suggested a relationship between neighborhood characteristics and obesity, as well as a connection between obesity and advertisements on television and in magazines. Now, new research from UCLA has identified a possible link between outdoor food ads and a tendency to pack on pounds.

Life Sciences - Agronomy / Food Science - 29.01.2013
Changes in epigenome control tomato ripening
Changes in epigenome control tomato ripening
Everyone loves a juicy, perfectly ripened tomato, and scientists have long sought ways to control the ripening process to improve fruit quality and prevent spoilage. A new study by researchers at the Boyce Thompson Institute for Plant Research (BTI) and the U.S. Department of Agriculture's Agricultural Research Service (ARS), both on the Cornell campus, reveals that epigenetics, a set of chemical changes to a plant's DNA, plays a pivotal role in tomato ripening, signaling to the fruit when the time is right to redden.

Health - Agronomy / Food Science - 15.01.2013
Extreme weight more common in developing world
Obese and overweight people are gaining weight rapidly in low-and middle-income countries while those who are severely undernourished are not experiencing similar weight gains, says a study by the University of Toronto and the Harvard School of Public Health.

Health - Agronomy / Food Science - 14.01.2013
Diet may not impact certain health outcomes in older persons
UNIVERSITY PARK, Pa. Eating diets high in sugar and fat may not affect the health outcomes of older adults ages 75 and up, suggesting that placing people of such advanced age on overly restrictive diets to treat their excess weight or other conditions may have little benefit, according to researchers at Penn State and Geisinger Healthcare System.

Agronomy / Food Science - Environment - 14.01.2013
Growing evidence of global warming threat to future food supplies
Increasingly hot summer weather could cause a fall in crop yields over the next two decades unless farming techniques are improved more quickly, scientists at the University have found. High temperatures are having an increasingly damaging effect on maize (sweetcorn) in France – the largest supplier of the crop to the UK – which may explain a recent slowdown in the trend towards higher yields, according to researchers at the Universities of Leeds, Reading and Exeter.