Children’s snacking choices – whether they prefer sweet, fatty or bitter flavours – could be genetically pre-programmed and understanding this could help people make healthier choices, new research suggests.
New EU research shows that diets targeted at an individual’s specific needs –personalised nutrition – can improve health more than general nutrition advice, but the results are not improved by honing that advice based on people's phenotype (physiological...
Better understanding of the genes involved in taste perception and food preferences will offer up personalised diet plans that lead to better weight management and could help to avoid diseases including cancer, depression, and hypertension, say researchers.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.
A common genetic variant that affects 1 in 3 people could significantly increase the risk of developing colorectal cancer from the consumption of red meat and processed meat, according to new research.
A European Union (EU) funded research project called Quantomics has been investigating the hereditary information of cattle and chicken to discover the genes that make them more resistant to diseases and infections.
Danish supplier Chr Hansen is reaping the benefits of more than 10 years researching genomics and bioinformatics of its probiotic and other bacterial strains, with inhouse analysis that can cost less than €1000 per strain.
A study on fruit flies has indicated that genetic interaction with diet has a greater impact on body weight than diet alone, which the researchers say can help explain different reactions to similar diets.
A new study has presented strong evidence that food preferences are
largely governed by hereditary rather than social and environmental
factors, especially when it comes to a taste for garlic, coffee and
fruit and veg.
Scientists who identified the gene mutation behind orange, beta
carotene-rich cauliflower are investigating ways to apply their
knowledge to transgenic potatoes, with a view to developing more
nutritious stable foods.
Variation in taste genes could open up new opportunities for the
food industry, as well as parents, to devise better strategies to
enhance fruit and vegetable acceptance in children who are
sensitive to bitter taste, claim researchers.
As fierce opposition to genetically modified plants continues
across the globe, findings from a breakthrough study in the UK
suggest that foreign DNA can survive to the small intestine,
providing fuel to the anti-GMO fire.
Scientists are set to build on existing knowledge relating to the
influence botanical extracts may have on our health as US national
body earmarks millions of dollars in funding for a range of new
projects on cereals, fruits, legumes,...
As global warming appears to be taking its toll and with German
farmers alone predicted to lose up to 80 per cent of their crops
due to the Europe-wide heatwave this summer, scientists from the
University of Bonn in Germany claim...
Monsanto, the giant biotech group, has said it will make public its
genetic soybean technology as part of a pledge to help the industry
engineer a high-tech soybean with better yields, higher protein and