Misleading health claims are still rife in Indonesia despite tighter functional food rules, claims a new association set up to ‘professionalise the industry’.
The recent occasion of the International Women’s Day provided a good opportunity to reflect on both gender equality, but also on differences between the genders, writes DSM senior scientist Barbara Troesch.
Sweet potato supplementation significantly reduced obesity caused by a high-fat diet and also had beneficial effects on liver and kidney functions, a new China study showed.
This could be as close to guilt-free that ice cream is ever going to get: Researchers have revealed that fortification with chia seed oil ramps up omega-3 levels while maintaining taste and texture.
Probiotics improved the microbiota of rats fed junk food and boosted their cognitive function, but had little impact on healthy animals and actually impaired memory.
How gut microbiota composition changes with age has been charted using state-of- the-art DNA sequencing in Japan, revealing which strains are most prevalent at different stages of life.
A two-week course of a liquid supplement improved the nutritional status and reduced inflammation in elderly people living in community settings, a new trial from Korea reports.
Bangladesh’s considerable nutritional improvements in recent years can be attributed to wider economic and social progress, not specific nutrition-focused policies which have been branded ‘weak’ and ‘sporadic’.
Yakult is ready to begin carrying out tests on the consumption of probiotics in space, by undertaking experiments on astronauts on board the International Space Station (ISS).
Saponins extracted from lychee seeds helped improve cognitive function and prevented neuronal injury in rats induced with Alzheimer’s Disease (AD), a new study reports.
The nutraceutical and health benefits of Chinese artichoke have been emphasised by new research, which for the first time highlighted nine compounds with important biological activities.
Milk fortified with phytosterols not only helped lower low-density lipoprotein cholesterol (LDL-C) in rats with non-alcoholic fatty liver disease (NAFLD), but also decreased fatty liver build-up, a study found.
Consuming carb-heavy bars or gels either during or immediately after intense exercise helps cut immune disturbances and can aid the body’s recovery, but there is insufficient evidence to support the use of ‘immunity boosting’ supplements such as antioxidants,...
The challenges in the battle to provide adequate infant nutrition across APAC are as diverse as the region itself, with severe micronutrient deficiencies, stunting and, on the other hand, soaring obesity levels being witnessed.
The use of probiotics on very low birth weight (VLBW) infants is associated with a reduced risk of necrotizing enterocolitis (NEC), late-onset sepsis, and mortality, but the effects on extremely low birth weight (ELBW) babies is inconclusive.
Probiotic soy milk improves several indexes of kidney function in type 2 diabetic patients with nephropathy – a major complication of diabetes and the foremost cause of end-stage renal failure.
The Food Safety and Standards Authority of India (FSSAI) has set up a panel of doctors and research scientists to prepare the final version of its food fortification laws – a move that would facilitate the inclusion of micronutrients to several food staples.
The Food Safety and Standards Authority of India (FSSAI) has pledged to ‘close the gap’ in micronutrient malnutrition after releasing a consultation paper on food fortification.
Most Japanese women are not getting enough calcium and vitamin D, increasing the risks of osteoporotic fractures and other diseases, states a new review.
The functional food and nutraceutical opportunities offered by agricultural waste products in developing countries are not being fully exploited, meaning vital nutrients that could be of immense health and economic benefit are going to waste.
Rice bran cereals can be fortified with Assam tea extract (ATE) to boost its antioxidant properties without sacrificing taste and texture, states a new study.
A fortified iron supplement bar given to women in and around Mumbai reduced anaemia with no reported side effects, according to a study by Duke University researchers and collaborators in India.
In a perfect world you would get all the omega-3s you need by eating fish, but less than 10% of Australian adults consume the required level of fish regularly, writes Gerald Quigley.
Ready-to-eat therapeutic foods designed to boost the nutritional status of people with HIV in Thailand should contain clear health claims, be manufactured in a soft, or liquid form, and be easy to carry, a study conducted by the World Food Programme has...
Further evidence has been published showing how fortified fish sauce is being used in Cambodia to help tackle thiamine (vitamin B1) deficiency and the associated disease beriberi in babies.
Treatment with green tea extract (GTE) has been found to reduce hepatic inflammation in mice with the fatty liver disease, non-alcoholic steatohepatitis (NASH).
Obtaining dried citrus peel (chenpi) from mandarins or tangerines grown in Sichuan or Xinhui in China can provide potentially superior benefits in nutraceuticals and functional foods compared to conventional sources, a new study has found.
The demand for ‘clean label’ products, especially in North America and Europe, is continuing to affect consumers’ acceptance of fortified foods, meaning manufacturers should focus their efforts on Asia, Latin America and Africa.
“We are building it while we’re flying it,” says William Harris, the distinguished American omega-3 researcher, of a mapping project to find out the true level of omega-3s in Australians’ blood, at a time when three-quarters of the population are believed...
A study of school children in a Northern Territory Indigenous community has found that around half are iron-deficient, leading researchers to claim it is a major public health problem.
Probiotics consumption may have advantageous effects on mental health by lessening the psychological symptoms of perceived stress, depression and anxiety, according to a new systematic review and meta-analysis.
As Bangladesh grapples with the problem of stunted growth in children, a United Nations expert has called for a boost in animal protein consumption to tackle the crisis.
Researchers have identified a new mechanism for how oats reduce the amount of cholesterol in the blood stream, thereby lowering the risk of heart disease.
The Food Safety and Standards Authority of India (FSSAI) has issued its long-awaited rules for functional foods and supplements – publishing a 79-page set of criteria on its website.
One-in-ten non-pregnant young women in Australia have an iron deficiency, which is also estimated to be highly prevalent in indigenous communities, researchers say.
Cow's milk containing only A2 protein has been shown to increase the antioxidant glutathione (GSH) that may help strengthen the body's disease-fighting power.
Analysis of the top 20 claims of new health supplement launches in China between 2014-16 shows products targeting female and seniors are on the rise, with claims related to bone, cardiovascular and brain health increasing rapidly. But is this want consumers...
DSM has sealed a strategic collaboration agreement with Chinese supplement firm By-Health to develop new cardiovascular health products containing tomato extract ingredient Fruitflow.
Young cancer patients in Delhi, India, will soon get nutritional support from the All India Institute of Medical Sciences (AIIMS) as part of their treatment regime.
New Zealand’s Ministry for Primary Industries (MPI) has welcomed an Innovation Award received by Fonterra at the New Zealand Innovation Awards 2016 for its research in infant nutrition.
New research from Macau suggests that omega-3 polyunsaturated fatty acids could improve the function of the glymphatic system, which facilitates the clearance of waste from the brain.
Nutrition professionals, scientists and other public interest bodies are staying on the sidelines and allowing the food industry to dominate Australia’s nutrition policy-making, according to research analysis.
