Potassium additives are frequently added to sodium-reduced meat products in amounts that may be dangerous for patients with kidney disease, according to a study that will be presented at ASN Kidney Week 2014 November 11-16 ...
Nov 15, 2014
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In all countries in which genetically modified (GM) food is sold, such as Australia and the US, the issue of food labelling has been hotly debated.
Jul 1, 2014
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(Medical Xpress)—Soaking muscadine grape seeds or skins in a solution of enzymes can boost antioxidants extracted from the fruit, creating possible new uses for grape leftovers, which are loaded with nutrients, a University ...
Jun 18, 2014
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Men who eat moderate amounts of processed red meat may have an increased risk of incidence and death from heart failure, according to a study in Circulation: Heart Failure, an American Heart Association journal.
Jun 12, 2014
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The commonly used food additive monosodium glutamate (MSG) has been linked to obesity and disorders associated with the metabolic syndrome including progressive liver disease. A new study that identifies MSG as a critical ...
May 27, 2014
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(HealthDay)—The American Academy of Family Physicians (AAFP) has expressed their support for the U.S. Food and Drug Administration's tentative determination regarding partially hydrogenated oils (PHOs) as food additives.
Jan 7, 2014
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Makers of a weight loss additive called Sensa will return more than $26 million to consumers to settle federal charges that the company used deceptive advertising claiming that consumers could lose weight by simply sprinkling ...
Jan 7, 2014
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Now that the Food and Drug Administration has moved to banish most trans fats from the nation's diet, some public health advocates are hopeful that two other beloved ingredients - sugar and salt - will be subject to similar ...
Nov 12, 2013
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A common food additive can block a deadly new strain of avian influenza virus from infecting healthy cells, report researchers at the University of Illinois at Chicago College of Medicine in the online journal, PLOS ONE.
Oct 23, 2013
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If you've ever wondered how you learn to like a food you dislike, a new study conducted by UC Santa Barbara's Craig Montell, Duggan Professor of Neuroscience in the Department of Molecular, Cellular, and Developmental Biology, ...
Sep 9, 2013
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