Inicio - Nutrición

Entendimiento de la comida

Science Briefs

What determines the nutrition knowledge of food shoppers across Europe?

Researchers from Aarhus University, Denmark, and the European Food Information Council (EUFIC) have analysed socio-demographic and attitudinal determinants of nutrition knowledge of food shoppers from six European countries: UK, Sweden, France, Germany, Poland, and Hungary. Main findings include social grade, country of residence and age to directly influence participants’ nutrition knowledge. Furthermore, older people, women and respondents of a higher socio-economic status showed a more active interest in healthy eating. The use of expert sources (physicians, dieticians and health associations) had only a small effect on how low or high the measured nutrition knowledge of participants in this study was.

Coffee may reduce the risk of liver cancer

Regular coffee drinking could lower the risk of liver cancer by up to 55%, suggests a new meta-analysis. The prevalence of liver cancer is rare in Western countries but affects considerable numbers of people in East and South East Asia.

Cinnamon may delay glucose response

Adding cinnamon to carbohydrate meals may slow the rise in blood sugars, claims a new study. This could be helpful for people with diabetes, or those concerned about blood sugar control.

Cocoa may help reduce cholesterol levels

Eating cocoa could help reduce LDL ‘bad’ cholesterol, according to a Japanese intervention study.

DNA barcoding: a new tool for food traceability

In a review published in Food Research International, researchers at University of Milan and University of Trieste analysed the findings from several studies to exploit the effectiveness of DNA barcoding as a tool for food traceability. The review also considers other applications such as quality control and detection of commercial fraud.

Are Organic Foods Safer or Healthier than Conventional Alternatives?

Researchers at Stanford University, USA conducted a systematic review of published literature to determine if organically produced foods are safer or healthier than conventionally produced foods. Overall, the published literature does not suggest health benefits from consuming organic rather than conventional foods; nevertheless, it found that consumption of organic produce may reduce exposure to pesticides and consumption of organic pork and chicken may reduce exposure to antibiotic resistant bacteria.

EUFIC reviews European consumers’ responses to health claims

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.

Reporting of dietary advice in UK national newspapers found to be unsatisfactory

Dietary health claims made by newspapers are founded on insufficient evidence according to research published in the journal Public Understanding of Science.

Systematic review finds no difference in nutritional value of organic vs. conventional foods

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.

Chewing gum found to control appetite

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.