Items Tagged By: 'study'

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Study: Thorough Chewing Reduces Food Consumption

April 18, 2012
A new Iowa State University study shows your mother was right when she told you to chew your food thoroughly.
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Turmeric Extract May Protect Heart

April 16, 2012
Extracts from turmeric spice, known for their antioxidant and anti-inflammatory properties, may help ward off heart attacks in people who have had recent bypass surgery.
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Seaweed on Cancer Risk

April 12, 2012
A Japanese study said regular seaweed consumption among post-menopausal women heightened their risk of developing thyroid cancer, linking it to iodine in the macrobiotic food.
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Carcinogens in Alcoholic Beverages

April 10, 2012
A study finds alcoholic beverages contain several different known carcinogens.
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Vegetables May Prevent Cancer Recurrence

April 10, 2012
Certain vegetables like broccoli, kale, cabbage, cauliflower and Brussels sprouts can improve cancer survival rates.
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Sugary Drinks and Heart Disease in Children?

April 10, 2012
A recent study has claimed that there could be some signs identified among kids as young as 12 of heart disease in case they indulge in sugary drinks.
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Allergy Labels Confusing Consumers?

April 06, 2012
The different allergy labels in common use may be confusing consumers instead of helping them decide whether to buy a food product, a new Canadian study shows.
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Fast Food and Depression

April 03, 2012
Those who are regular consumers of fast food products are over 50% more likely to become clinically depressed than those who abstain from burgers, fries, pizza and other related foods.
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Caffeine May Reduce Motivation

March 29, 2012
Workers who thrive on difficult tasks lose their motivation when given stimulants such as caffeine and amphetamine.
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Guelph Brewing Even Healthier Tea

March 27, 2012
Researchers at the University of Guelph are steeping a new brew that could be a virtual panacea for illnesses ranging from arthritis to HIV.
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2012 Prepared Foods

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Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

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