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Crop diversity is needed today for tomorrow’s food security and nutrition

Science can help mitigate, stem, and reverse loss of genetic diversity, for better productivity, resilience, and adaptive capacity in agriculture, a new study shows

22-Oct-2021

Although scientists have been ringing bells for more than 100 years about the decline of crop diversity in agriculture, questions about the magnitude, causes, and significance of this loss remain unanswered. A team of 15 scientists from a wide range of research centers and universities set out 18 ...

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Increasing dairy intake reduces falls and fractures among older care home residents

Extra daily milk, yoghurt, and cheese led to a 33% lower risk of all fractures

22-Oct-2021

Increasing intake of foods rich in calcium and protein such as milk, yoghurt, and cheese, reduces falls and fractures in older adults living in residential care, finds a randomised controlled trial published byThe BMJtoday. This is one of only a few studies to examine whether getting these ...

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Cheers! Wine’s red grape pulp offers nutritional bounty

20-Oct-2021

Pomace – the mashed, leftover pulp from red grapes in the early process of making wine – is considered byproduct rubbish. But maybe not for long. In a new Cornell University-led food science study, researchers now demonstrate how viticultural trash could be a nutritive treasure. The group showed ...

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Exploring the global environmental impacts of China's growing demand for food

20-Oct-2021

Ensuring China’s future food security will have huge environmental impacts, both domestically and globally. A study by IIASA researchers and Chinese colleagues shows that carefully designed policies across the whole of China’s food system, including international trade, are crucial to ensuring ...

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Filling half of kids' plates with fruits and veggies helps increase consumption

20-Oct-2021

Filling half of a child’s plate with fruits and veggies isn’t just recommended by the United States Dietary Guidelines, it also helps increase the amount of produce that kids end up eating, according to Penn State research. In a controlled feeding study, the researchers tested two strategies for ...

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Ranking healthfulness of foods from first to worst

New nutrient profiling system, most comprehensive and science-based to date, clears up confusion to benefit consumers, policymakers

18-Oct-2021

A scientific team at the Friedman School of Nutrition Science and Policy at Tufts has developed a new tool to help consumers, food companies, restaurants, and cafeterias choose and produce healthier foods and officials to make sound public nutrition policy. Food Compass is a new nutrient ...

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Americans are eating more ultra-processed foods

18-year study measures increase in industrially manufactured foods that may be contributing to obesity and other diseases

18-Oct-2021

Consumption of ultra-processed foods has increased over the past two decades across nearly all segments of the U.S. population, according to a new study by researchers at NYU School of Global Public Health. “The overall composition of the average U.S. diet has shifted towards a more processed ...

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Warm milk makes you sleepy — peptides could explain why

15-Oct-2021

According to time-honored advice, drinking a glass of warm milk at bedtime will encourage a good night’s rest. Milk’s sleep-enhancing properties are commonly ascribed to tryptophan, but scientists have also discovered a mixture of milk peptides, called casein tryptic hydrolysate (CTH), that ...

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Formula milk trials are not reliable, warn experts

Recent trials lack scientific rigour; substantial change needed to protect participants from harm and protect consumers from misleading information

14-Oct-2021

Formula milk trials have a high risk of bias, authors almost always report favourable conclusions, transparency is lacking, and findings are selectively reported, finds a review of evidence from recently published trials in The BMJ today. The researchers say their findings “support the need for a ...

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"Caramel receptor" identified

14-Oct-2021

Who doesn't like the smell of caramel? However, the olfactory receptor that contributes decisively to this sensory impression was unknown until now. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) have now solved the mystery of its ...

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