Nutrition News and Research

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Antioxidant-rich foods can lower risk of infection in children with leukemia

While encouraging children to eat their fruits and veggies is a common refrain for most parents, new research led by a pediatric oncology expert from Roswell Park Comprehensive Cancer Center underscores that diets high in antioxidant-rich foods can have particular benefits for young cancer patients.

2 May 2020

UMass Amherst food scientist to study anti-inflammatory benefits of whole strawberries

University of Massachusetts Amherst food scientist Hang Xiao has received a new federal grant to expand his research into the health benefits of certain fruits and vegetables; in this case, strawberries.

30 Apr 2020

New book provides the latest updates on obesity research

Obesity, defined as excessive fat accumulation that may impair health, has seen its prevalence increase to unprecedented levels globally, being projected to continue to rise.

29 Apr 2020

Food crisis and socioeconomic impacts of COVID-19 in the hungriest countries

The number of people battling acute hunger and suffering from malnutrition is on the rise again. The upheaval set in motion by the COVID-19 pandemic may push even more families and communities into deeper distress.

29 Apr 2020

Iron-biofortified beans help improve physical performance of anemic women in Rwanda

Anemia is a global health problem common in low-income countries. Severe cases can lead to fatigue, heart problems, and complications in pregnancy. When widespread, anemia can also weigh on national economies.

29 Apr 2020

Researchers identify link between COVID-19 cure rate and regional selenium status

An international team of researchers, led by Professor Margaret Rayman at the University of Surrey, has identified a link between the Covid-19 cure rate and regional selenium status in China.

29 Apr 2020

Study explores the growth rate effect of gut bacteria on break down of dietary fibers

It is known that approximately 80% of human immune system functions in the gastrointestinal tract. Gut bacteria and their metabolites play a fundamental role in the interaction between gut and other organs.

29 Apr 2020

New guideline provides evidence-based recommendations for clinical management of EoE

Eosinophilic esophagitis (EoE) is a chronic inflammatory disease of the esophagus triggered by allergens that causes difficulty with swallowing in adults, which grows more frequent and intense over time, affecting patients' quality of life.

28 Apr 2020

The world-first personalized nutrition wearable device

An Australian start-up has come with the world's first personalized nutrition wearable device. The device measures dietary biomarkers and helps manage the risk of diseases like Type 2 diabetes.

28 Apr 2020

Preliminary findings on obesity and COVID-19 severity

In a Nature Reviews Endocrinology "Comment" authors from the German Center for Diabetes Research, the Boston Children's Hospital and the Harvard T.H. Chan School of Public Health call for more research about the relationships of obesity, disproportionate fat distribution and impaired metabolic health with the severity of COVID-19.

24 Apr 2020

Brain insulin sensitivity linked to body weight and fat distribution

Just where fat is deposited in the body and to what degree a person may benefit from a lifestyle intervention depends, among other things, on how sensitive the brain is to insulin.

24 Apr 2020

Alliance’s COVID-19 response: Taking actions to address increase in world hunger

The unprecedented challenges posed by the COVID-19 crisis have reached every corner of the globe. While stemming the tragic human toll is still our collective global priority, another looming crisis is coming into view: an alarming increase in those going hungry.

24 Apr 2020

Dietary supplements are effective and low-cost means to fight COVID-19

Supplements containing vitamins C and D and other micronutrients, sometimes in amounts exceeding the federally recommended levels, are a safe, effective and low-cost means of helping your immune system fight off COVID-19 and other acute respiratory tract diseases, an Oregon State University researcher says.

24 Apr 2020

Africa needs inclusive food systems to prevent COVID-19 calamities

To prevent COVID-19-induced calamities, Africa needs to have inclusive food systems, says a report.

23 Apr 2020

Research on sweet potato microbiome is a major step for enhancing yield

Grown around the world, sweet potatoes are an important source of nutrition particularly in sub-Saharan African and Asian diets. Sweet potatoes are especially significant to sub-Saharan Africa as a source of Vitamin A, a nutrient commonly deficient in the region.

23 Apr 2020

Researchers create new coating to prevent cross-contamination between fresh produce

Over the course of their journey from the open fields to the produce displays at grocery stores, fresh vegetables and fruits can sometimes become contaminated by microorganisms. These items can then spoil other produce, spreading the contamination further and increasing the number of food items that can cause illnesses.

23 Apr 2020

Salt substitution could prevent nearly half a million cardiovascular deaths in China

A nationwide intervention to replace regular household salt with potassium-enriched salt substitutes in China could prevent nearly half a million cardiovascular deaths per year, according to a new modelling study published in the British Medical Journal.

22 Apr 2020

Socioeconomics associated with metabolic syndrome, and osteopenia in postmenopausal women

The increased prevalence of metabolic syndrome and osteoporosis in postmenopausal women has prompted multiple research studies to understand why.

22 Apr 2020

Media literacy can have a positive impact on kids' nutrition, family relationships

During this pandemic when few parents can limit screen time, a new study shows that building critical media skills as a family can have a positive impact on kids' nutrition without restricting their access to TV and computers.

21 Apr 2020

COVID-19 and immunodeficiency

COVID-19 disease, caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), is a highly infectious disease. As of today, over 170,000 people worldwide have succumbed to the infection. Reports have shown that some comorbidities and illnesses raise the risk of getting infected and also influence the severity of the disease. Having a compromised immune system can also drastically raise the risk of getting COVID-19.

21 Apr 2020

Nutrition News and Research

Antioxidant-rich foods can lower risk of infection in children with leukemia

UMass Amherst food scientist to study anti-inflammatory benefits of whole strawberries

New book provides the latest updates on obesity research

Food crisis and socioeconomic impacts of COVID-19 in the hungriest countries

Iron-biofortified beans help improve physical performance of anemic women in Rwanda

Researchers identify link between COVID-19 cure rate and regional selenium status

Study explores the growth rate effect of gut bacteria on break down of dietary fibers

New guideline provides evidence-based recommendations for clinical management of EoE

The world-first personalized nutrition wearable device

Preliminary findings on obesity and COVID-19 severity

Brain insulin sensitivity linked to body weight and fat distribution

Alliance’s COVID-19 response: Taking actions to address increase in world hunger

Dietary supplements are effective and low-cost means to fight COVID-19

Africa needs inclusive food systems to prevent COVID-19 calamities

Research on sweet potato microbiome is a major step for enhancing yield

Researchers create new coating to prevent cross-contamination between fresh produce

Salt substitution could prevent nearly half a million cardiovascular deaths in China

Socioeconomics associated with metabolic syndrome, and osteopenia in postmenopausal women

Media literacy can have a positive impact on kids' nutrition, family relationships

COVID-19 and immunodeficiency

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