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Study shows that declining fish biodiversity can affect human nutrition

All fish are not created equal, at least when it comes to nutritional benefits. This truth has important implications for how declining fish biodiversity can affect human nutrition, according to a computer modeling study led by Cornell and Columbia University researchers.

3 Jun 2021

Global land-use changes are creating “hot spots” favorable for new coronaviruses

Global land-use changes -- including forest fragmentation, agricultural expansion and concentrated livestock production -- are creating "hot spots" favorable for bats that carry coronaviruses and where conditions are ripe for the diseases to jump from bats to humans, finds an analysis published this week by researchers at the University of California, Berkeley, the Politecnico di Milano (Polytechnic University of Milan) and Massey University of New Zealand.

2 Jun 2021

Ongoing losses in fish biodiversity continue threatens human diet

A new study of dozens of wild fish species commonly consumed in the Peruvian Amazon says that people there could suffer major nutritional shortages if ongoing losses in fish biodiversity continue. Furthermore, the increasing use of aquaculture and other substitutes may not compensate.

31 May 2021

Many do not recognise animal agriculture's link to infectious diseases

New research led by the University of Kent has found that people fail to recognize the role of factory farming in causing infectious diseases.

14 May 2021

Typical household with backyard chickens, rabbits, soybeans can meet protein demands

In 2020, stores sold out of garden seed, coops and rabbit cages. Now, we have an idea how much protein people can grow in their backyards.

13 May 2021

Inclusion of soybean and linseed oils in the diet of dairy cows improves milk quality

Inclusion of soybean and linseed oils in the diet of dairy cows made the fatty acid content of their milk even healthier for human nutrition. It also increased the proportions of omega-6 and omega-3, which in the right balance play a key role in preventing cardiovascular diseases, for example, as well as chronic inflammation and some kinds of cancer.

10 May 2021

Processed diet reduces gut bacteria and promotes encroachment of microbiota into the intestine

Processed diets, which are low in fiber, may initially reduce the incidence of foodborne infectious diseases such as E. coli infections, but might also increase the incidence of diseases characterized by low-grade chronic infection and inflammation such as diabetes, according to researchers in the Institute for Biomedical Sciences at Georgia State University.

29 Apr 2021

New study classifies urban wild meat traffickers and sellers in Africa

A new study classifies different types of wildlife traffickers and sellers in two of Central Africa's growing urban centers, providing new insight into the poorly understood urban illegal wildlife trade.

20 Apr 2021

Mediterranean diet combined with lean beef can yield heart-healthy benefits

Eating red meat may have a bad reputation for being bad for the heart, but new research found that lean beef may have a place in healthy diets, after all.

From Penn State University 15 Apr 2021

Scientists develop a novel strategy to determine the freshness of beef samples

Scientists at Gwangju Institute of Science and Technology, Korea, combine an inexpensive spectroscopy technique with artificial intelligence to develop a new way of assessing the freshness of beef samples. Their method is remarkably quicker and more cost-effective than conventional approaches while maintaining a relatively high accuracy, paving the way for mass-produced devices to identify spoiled meat both in the industry and at home.

5 Apr 2021

New handheld MasSpec Pen can identify meat and fish fraud within seconds

Meat and fish fraud are worldwide issues that cost consumers billions of dollars annually.

1 Apr 2021

New study could help develop cultured meat using decellularized spinach leaves

A research team has used spinach—a cost-effective and eco-friendly scaffold—as an edible platform to grow meat cells.

1 Apr 2021

Processed meat associated with an increased risk of cardiovascular disease

Red meat is a major source of medium- and long-chain saturated fatty acids, which may lead to an increased risk of cardiovascular disease. Processed meat, which has been modified to improve taste or extend its shelf-life, has also been associated with an increased risk of cardiovascular disease.

1 Apr 2021

Smart data helps food producers to yield reliable business forecasts

Food production is a complex process involving the careful monitoring and management of raw materials, supply chains, market prices and much more besides.

26 Mar 2021

Tackling climate change using green energy

Professor Ulf Liebe speaks to AZoLifeSciences about tackling climate change using green energy, and the behavioral challenges surrounding climate mitigation.

From The University of Warwick 24 Mar 2021

Processed meat consumption associated with increased risk of dementia

Scientists from the University of Leeds's Nutritional Epidemiology Group used data from 500,000 people, discovering that consuming a 25g serving of processed meat a day, the equivalent to one rasher of bacon, is associated with a 44% increased risk of developing the disease.

23 Mar 2021

Seaweed supplement in cattle diet effective at reducing greenhouse gases

A bit of seaweed in cattle feed could reduce methane emissions from beef cattle as much as 82 percent, according to new findings from researchers at the University of California, Davis.

18 Mar 2021

Red seaweed supplement can reduce methane emissions without compromising meat quality

Livestock farming is a major source of greenhouse gas emissions worldwide because ruminants like sheep and cattle produce methane as a byproduct of digestion.

18 Mar 2021

Study uncovers how harmless E.coli gut bacteria turn deadly

An international team of scientists has determined how harmless E.coli gut bacteria in chickens can easily pick up the genes required to evolve to cause a life-threatening infection.

From University of Bath 15 Feb 2021

Adequate calcium, vitamin D intake should be ensured when adopting an increasingly plant-based diet

In a study conducted at the University of Helsinki, Finland, 136 adults adhered to one of three study diets for 12 weeks. One of them corresponded to the average Finnish diet, containing roughly 70% animal-derived protein of total protein, while most of the plant-based protein originated from cereal products.

11 Feb 2021