Tag: EW diet and health

The World Health Organisation (WHO) has launched a data-driven dietary impact assessment (DIA) tool intended to help policymakers, researchers, and practitioners in Europe assess the health and environmental impacts of diet. The software looks at food systems’ roles in non-communicable diseases like diabetes, cancer and heart conditions and models different dietary scenarios based on country-specific data. The DIA tool also analyses how diets can affect environmental factors such as soil pollution, greenhouse gas emissions, and packaging waste.

As esports gains global popularity, there is an increasing demand for nutrition and supplements specifically designed for gamers to enhance energy, cognitive functions, and endurance. Key players in the nutrition industry are developing products ranging from functional beverages to snack bars. Novel ingredients, such as brain-boosting botanicals and omega-3s, assure cognitive enhancements, while microbiome-supporting solutions promise overall wellness.

A recent study reveals that practicing mindfulness can improve adherence to the Dietary Approaches to Stop Hypertension (DASH) diet among patients with high blood pressure. Through the study, participants in an eight-week mindfulness program showed better dietary habits and increased self-awareness, leading to significant improvements in their blood pressure levels. The researchers recommend mindfulness training as a tool for enforcing healthy dietary behaviors and managing hypertension.

Researchers at the World Institute of Kimchi have identified a strain of lactic acid bacteria (LAB) in kimchi that exhibits robust resistance to viral invasions. The strain, Pediococcus inopinatus, found in long-term fermented kimchi, has a superior defense system compared to other strains. It is believed this resistance may also apply to mammalian viruses, therefore presenting potential for use in food and pharmaceutical industries, though more research is needed.

A recent study highlighted probiotic properties in two types of fungi traditionally used in food production. The fungi, Cyberlindnera jadinii and Kluyveromyces lactis, demonstrated potential to reduce gut inflammation, suggesting a promising direction for new probiotic development. The study also underscored the importance of characterizing food industry fungi strains for possible health benefits and increased usage in traditional health practices and clinical nutrition therapy.

Austrian researchers have confirmed that eating fruits and vegetables boosts bacterial diversity in the human microbiome, enhancing overall health. The plant microorganisms found in these foods, especially vital for the production of vitamin B12 and short-chain fatty acids, positively influence our gastrointestinal health. Diets rich in fresh produce may help prevent or control diseases and bolster immune system development, particularly during early childhood.

Researchers at the University of Michigan Health Rogel Cancer Center are testing potato starch supplements as a potential remedy for Graft versus Host Disease (GVHD), a harmful complication in blood or bone marrow stem cell transplant patients. Early findings suggest that potato starch can alter intestinal bacteria byproducts to potentially prevent GVHD, necessitating further investigation through additional clinical trials. Currently, GVHD treatment involves strong medication that risks life-threatening infections.

Researchers at the International Rice Research Institute in the Philippines have identified genes responsible for low glycemic index (GI) in rice, aiming to provide diabetic consumers with low GI rice. With innovations like ultra-low GI rice, the freedom to consume rice could be restored. However, caution is advised against overconsumption, as portion control remains important.

Researchers from Georgetown University have released a whitepaper advocating for the increased use of low- and no-calorie sweeteners (LNCS) in foods and beverages. By reducing calorie and sugar intake, LNCS can aid in healthier diet habits, weight management and potential obesity crisis mitigation. The researchers call for regulatory bodies, public health officials, food companies and dieticians to encourage the adoption and communication of LNCS benefits.

Olive vinegar, with its rich history and nutrients, offers various health benefits from improving digestion, boosting immune system to promoting heart health and aiding weight loss. It’s a good source of acetic acid, which helps regulate blood sugar, along with vitamins, probiotics, enzymes, amino acids, and dietary fiber. It may also contribute to healthier skin, hair, and nails. However, mindful consumption is recommended due to acidity concerns.