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Understanding food

Science Briefs

A new review by the European Food Information Council and Aarhus University explores how European consumers respond to health claims on food and drink products. Specific attention is given to how product- and consumer-related factors affect attitudes, understanding and purchasing behaviour.
Dietary health claims made by newspapers are founded on insufficient evidence according to research published in the journal Public Understanding of Science.
Organically produced foodstuffs are not richer in vitamins and minerals than conventionally produced foodstuffs, conclude researchers in a systematic review published in September 2009 in the American Journal of Clinical Nutrition.
UK researchers from Glasgow Caledonian University set out to examine whether chewing gum could positively  influence perception of hunger and fullness, and impact on short-term energy intake.

Health benefits associated with wholegrains may be, in part, due to their prebiotic effect. This is the conclusion of a 3-week intervention study conducted by UK scientists at Reading.

A new US study shows that high-fructose corn syrup (HFCS) used to sweeten certain beverages has a similar impact on hunger and satiety as sucrose.

The anti-cancer properties of Brassica vegetables, namely broccoli, cabbage, cauliflower and Brussels sprouts, are well-known. However, boiling such vegetables severely impairs their potential health benefits, as a new UK study has reported.

A research group of the Animal Nutrition Unit at Zaidín Experimental Station, which is owned by the Higher Board of Scientific Research, located in Armilla (Granada), have demonstrated that leguminous plants can have beneficial effects on the body. Amongst others, eating these foods can reduce the probability of suffering cancer of the colon, as they reduce the replication ratio of tumour cells.

Antioxidants are believed to have substantial health benefits and raspberries in particular are a good source. In fact, raspberries may have 10 times more antioxidants than tomatoes or broccoli. Further, raspberries contain some specific antioxidants that are found almost nowhere else.

A research team from the School of Sport and Exercise Sciences at the University of Birmingham, UK, found that moderate daily coffee drinking did not lead to dehydration in young adult men. No differences in the body fluid balance were found between coffee and water consumption. The researchers suggest that, while caffeine in large quantities can dehydrate, drinking coffee in moderation provides similar levels of hydration as water in regular coffee drinkers.
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The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

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This site was last updated 22/08/2016
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