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Adding salt to your food at the table is linked to higher risk of premature death

12-Jul-2022

People who add extra salt to their food at the table are at higher risk of dying prematurely from any cause, according to a study of more than 500,000 people, published in the European Heart Journal [1] on Monday. Compared to those who never or rarely added salt, those who always added salt to ...

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Fifth of global food-related emissions due to transport

Among rich countries, eating locally urgently needed, study finds

22-Jun-2022

In 2007, ‘locavore’ – a person who only eats food grown or produced within a 100-mile (161km) radius – was the Oxford Word of the Year. Now, 15 years later, University of Sydney researchers urge it to trend once more. They have found that 19 percent of global food system greenhouse gas emissions ...

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Forests, food, pandemics and the extinction of species: research network publishes "10 Must Knows" on biodiversity

28-Mar-2022

"10 Must Knows from Biodiversity Science”, ranging from climate stress for forests to the corona virus that has jumped from animals to humans, are now published for the first time. More than 45 experts from the German Leibniz Research Network Biodiversity and colleagues have compiled this ...

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Menus need to be at least 75% vegetarian for meat eaters to choose plant-based food, study finds

16-Dec-2021

Researchers from the University of Westminster have found that meat eaters are significantly more likely to choose vegetarian meals when they make up the majority of food offered. A menu had to be at least 75% vegetarian for this choice tipping point to occur. People who usually eat meat shifted ...

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New insights to combat soft drink consumption

Psychologists assess why it’s so hard to say ‘no

08-Dec-2021

In spite of health warnings about high consumption of carbonated soft drinks, global consumption has been rising rapidly for more than 50 years. Now Flinders University psychology researchers, as part of an Australian Research Council Discovery project, are looking to arrest this trend by ...

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How do we keep on eating meat if we wish animals no harm?

28-Oct-2021

While Greta Thunberg, the climate activist, laments that animal products are ‘stealing’ her future, humanity keeps consuming meat. In fact, approximately between 90-97% of us eat meat, with worldwide meat consumption currently on the rise. Yet, the majority of people are concerned, at least to an ...

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Spotlight on the future of food

21-Oct-2021

Personalised Nutrition is the central tool for preventing diet-related diseases, and this was very much in evidence at the third Innovation Summit for Personalised Nutrition, NEWTRITION X. at Anuga in Cologne on 12 October. Invited by the industry network foodRegio e.V., speakers from the world ...

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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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Social media ‘likes’ found to positively influence healthy food choices

new research

27-Sep-2021

Findings suggest that social media could be used as a way to encourage healthier eating. Social media users who view images of healthy foods that have been heavily endorsed with ‘likes’ are more likely to make healthier food choices, a new study has found. The research, by psychologists from ...

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Carlsberg Group pledges to use its marketing to drive climate action

13-Sep-2021

Carlsberg Group has signed the World Federation of Advertiser’s (WFA) Planet Pledge – a global commitment to making marketing teams a force for positive change both internally and by inspiring consumers to act. We havejoined corporate leaders like IKEA, PepsiCo, Tesco and Unilever, along with 22 ...

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