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Segurança E Qualidade Alimentar
Tecnologia Alimentar
Food Risk Communication
Saúde E Estilo De Vida
Doenças Relacionadas Com A Alimentação
Perspectivas dos consumidores
(Apenas em Inglês)
Estímulo à reflexão
(Apenas em Inglês)
Iniciativas da União Europeia
(Traduzido parcialmente)
Balanço energético
Centro Multimédia

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Science Briefs

A team of researchers from Canada conducted a large study on the health effects of both saturated and trans fatty acid consumption. They combined data from 70 previously conducted observational studies and looked at the associated roles of these fatty acids in increasing the risk of death, cardiovascular disease, coronary heart disease, stroke and type 2 diabetes. Overall findings suggested that eating higher amounts of saturated fat was not associated with an increased risk in comparison to lower amounts for these health outcomes. The consumption of higher amounts of trans fat was associated with an increased risk. The authors are cautious drawing conclusions and point to methodological limitations of the included studies and to the fact that these observational studies cannot provide evidence for a cause and effect relationship. Moreover, they warn that one must carefully consider the effects of alternative foods before amending dietary guidelines for saturated and trans fatty acids.

American researchers from Saint Louis University in St. Louis, Washington University School of Medicine in St. Louis, and Baylor College of Medicine in Houston, have concluded that, in sedentary, overweight women and men, the combination of calorie restriction (eating fewer calories than normally consumed) and exercise has additive effects on the regulation of blood sugar levels after a meal. The effect is greater than obtained by either calorie restriction or exercise alone, with the same percentage of weight loss. Moreover, the time required to reach the intended weight loss was significantly shorter when combining the two interventions.
Coffee consumption does not increase the risk of chronic disease but could lower the risk of type 2 diabetes (T2D), according to the European Prospective Investigation into Cancer and Nutrition (EPIC)-Germany Study conducted by researchers from the German Institute of Nutrition Research, the Max Delbrück Centre for Molecular Medicine, and the German Cancer Research Center.
Closely adhering to a diet rich in fruit and vegetables, olive oil and fish, but with moderate dairy and low red meat intake, may reduce largely the risk of developing diabetes. This finding extends the benefits of the so-called Mediterranean diet beyond its potential to lower heart disease and cancer risk.
It has long been suspected that a high sugar diet over a long term period may lead to an increased risk of developing diabetes. But there has been little or no evidence to support this idea, with studies on the role of any aspect of the diet in the development of diabetes difficult to conduct.
Individuals with diabetes run a greater risk than others of being afflicted with severe loosening of the teeth. This is shown by research at the Faculty of Odontology, Malmö University, Sweden.

Scientists of the University of Jaen, members of the ‘Peptides and peptidases’ research group of the Faculty of Experimental Sciences, are working on the protective effects exerted by olive oil on an animal model of diabetes and on the role of the different components of the renin-angiotensin-aldosterone system (SRAA). This is the first study of its kind that is carried out in Spain.

Lack of sleep or disrupted sleep patterns in shift workers may lead to an increased risk of diabetes and obesity, as found in a study conducted by researchers from the Brigham and Women’s Hospital and the Harvard Medical School in Boston, USA.

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.

The ‘relevance’ of a health-related claim is an important underlying motivational factor for the perceived benefit of and the willingness to purchase foods with health claims. Researchers from Finland, the UK, Germany and Italy analysed this in a survey-based study, showing that consumers who are directly affected by diabetes or where it is strongly relevant to them, are more likely to perceive products with claims as healthy and beneficial and would buy those products.
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O European Food Information Council ou EUFIC (Conselho Europeu de Informação Alimentar) é uma organização sem fins lucrativos, que fornece informação científica sobre segurança e qualidade alimentar, nutrição e saúde, aos meios de comunicação, profissionais de nutrição e saúde, educadores e líderes de opinião pública, de uma forma facilmente compreensível pelos consumidores.

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