A ‘potential direct’ link between artificial sweetener intake and increased cardiovascular disease risk has been suggested by researchers, but industry is fighting back: “There is no causal evidence that low/no calorie sweeteners could increase the risk...
A ‘milestone’ study has been published supporting the link between flavanol consumption and cardiovascular health. FoodNavigator speaks to Mars Edge’s science and nutrition director Catherine Kwik-Uribe about the implications of this ‘landmark moment’...
US researchers conducting a Cocoa Supplement and Multivitamin Outcomes Study (COSMOS) observed a 27% reduction in deaths from cardiovascular disease (CVD) in older adults treated with the extract, although there was no improvement in the death rate for...
How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?
Fresh research has come out comparing the heart benefits associated with low-fat and ‘plant-centred’ diets. The results are in – plant-centred diets could be more effective at lowering heart disease risk.
Diets heavy in animal-based products have long been considered cardiovascular risk factors – but new research suggests that a common gut bacterium linked to animal protein consumption could actually help prevent cardiovascular disease.
A plant-based diet is beneficial for blood pressure but the nutritional quality of the foods is equally important, according to an international study of nearly 4,700 participants.
Dairy products that are low in saturated fats have shown to provide greater health benefits than conventional high-fat dairy diets. Modifying products through animal nutrition could be a viable future solution.
A study investigating the impact of different proteins on cholesterol levels has found that limiting total meat consumption – whether red or white – may play a greater role in lowering blood cholesterol than previously thought.
A new study questions the notion that excessive dairy consumption leads to high risk of mortality and cardiovascular disease. It surveyed a more diverse range of subjects than previous studies on the topic.
The science is clear: a vegetarian diet is better for heart health, a study says - but does that include processed meat analogues? "While not as healthful as whole plants, they are useful transition foods," says one researcher.
Fruit and vegetable subsidies can literally save lives, according to researchers at the University of Liverpool, who analysed how different food policy models may reduce deaths caused by cardiovascular disease in the US.
Eating at least 20 grams of nuts a day could cut the chances of dying from respiratory disease by about a half and diabetes by nearly 40%, researchers say.
Italian scientists have linked the Mediterranean diet with lower mortality rates for sufferers of cardiovascular disease, but they also warn that the diet’s benefits are reaching fewer people as consumers are priced out of eating healthily, especially...
If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
An increased intake of wholegrain-rich foods has been linked to
improvements in blood vessel health, says a new study that adds to
the heart-health benefits of a diet rich in wholegrains.
Food Standards Australia New Zealand (FSANZ) is ironing out the
creases before finalising its proposed health and nutrition claims
standard with nutrient profiling and percentage daily intakes up
for comment.
A new trial from the US has reported that garlic may not decrease LDL ("bad") cholesterol levels, raising questions over the cardiovascular benefits of garlic.
Eating dark chocolate improves glucose metabolism and decreases
blood pressure, reveals fresh research, bringing new leverage to
the market potential of chocolate for food makers,writes Lindsey
Partos.
Research into walnuts, a key ingredient used in a range of cake
products will help lift stagnant sales for food makers in the
sector giving them an opportunity to cash in on the growing
functional food market, reports Lindsey Partos.
Research into walnuts, a key ingredient used in a range of cake
products will help lift stagnant sales for food makers in the
sector giving them an opportunity to cash in on the growing
functional food market, reports Lindsey Partos.
Eating an egg a day does not impact the cholesterol particles in
the blood most likely to cause heart disease, according to a new
study that could play an important role in debunking myths
surrounding the role of eggs in the diet.
Extensive analysis of studies on the power of vitamins A, C and E
or multivitamins to reduce the risk of heart disease and cancer
calls highlights need for more evidence.
Research into the coloured compounds, called anthocyanins, found in
strongly coloured berries will provide new insights into the role
of these compounds in the prevention of cardiovascular disease,
claim scientists from the food...
