Nutrition News and Research

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Measuring agrobiodiversity in farms, markets, and on plates

What foods comes to your mind when you think about "The Mediterranean Diet"? For most people, the term evokes strong associations with fresh, minimally-processed ingredients – olive oil, fresh fruits, vegetables, legumes, and whole grains, followed by fish and animal products – together making up a form of local food production and consumption that holds societal, economic, and cultural benefits.

19 May 2022

Tackling Food Waste to Protect Our Planet

In this interview, we speak to Maddy Rotman, Head of Sustainability at Imperfect Foods, about how they are working to reduce food waste in the US.

13 May 2022

Trial assesses the impact of Mediterranean diet on depression symptoms in young men

Depression is a common mental health condition that affects approximately 1 million Australians each year. It is a significant risk factor for suicide, the leading cause of death in young adults.

10 May 2022

Scientists plan to analyze the diversity of marine life using environmental DNA

Researchers from the Scripps Institution of Oceanography at UC San Diego, the J. Craig Venter Institute (JCVI), and the National Oceanic and Atmospheric Administration (NOAA) evaluated the diversity of aquatic life off the California coast using genetic research tools similar to those used in genealogy.

10 May 2022

Climate change may increase aflatoxin problems in US corn

As climate change continues to alter weather patterns around the planet including the Midwest, researchers at Michigan State University are modeling the impact on crops such as corn.

5 May 2022

Understanding how genetic and environmental factors affect lentil crops

Lentils are an important and popular food in many parts of the world. They are also a nutritional powerhouse.

4 May 2022

Farming Outside of the Box; Creating a More Sustainable Future for Agriculture

Is vertical farming and aeroponics the future of sustainable farming? We spoke to India from LettUs Grow to find out!

From LettUs Grow 4 May 2022

Researchers analyze leaf angle genetics for improved crop yields

Plants have long been the main source of nutrition. The demand for food production is always increasing as the human population grows exponentially. Since agricultural land is constrained, meeting this rising need will necessitate developing new ways to increase the productivity of existing crops.

29 Apr 2022

Minor genetic differences impact the ability to utilize the energy of various nutrients

All animals require proteins, carbohydrates, and fats to survive. However, dietary differences between species, populations, and individuals can be significant.

25 Apr 2022

What does Creativity and Innovation Look Like In Science?

For World Creativity and Innovation Day, we asked leading experts within the life sciences industry 'What does creativity and innovation look like to you within science?'.

21 Apr 2022

Comprehensive review provides insights on salt-reducing technologies in food production

Sodium is an essential micronutrient, but the amount we need is small. Three slices of bread or one teaspoon of table salt will do it, and chances are your daily sodium intake is far greater.

19 Apr 2022

A mitochondrial uncoupler prevents sarcopenic obesity in elderly mice

A recently discovered chemical compound helped elderly mice with obesity lose fat and weight, add muscle and strength, reduce age-related inflammation and increase physical activity, a new study shows.

7 Apr 2022

Scientists recognize neuronal processes that regulate food cravings during pregnancy

Many people have experienced the sudden and unmanageable desire to eat a particular food. These desires, known as cravings, are very usual, especially during pregnancy.

From University of Barcelona 7 Apr 2022

Purple Tomatoes; The Future of Genetically Modified Food?

Are purple tomatoes enriched in anti-oxidants the future for genetically modified food? In this interview, we speak to Nathan Pumplin to find out more!

30 Mar 2022

Unhealthy global diets are damaging human and planetary health

A global diet that increasingly includes ultra-processed foods is having a negative impact on the diversity of plant species available for human consumption while also damaging human and planetary health, according to a commentary published in the journal BMJ Global Health.

29 Mar 2022