The demand for functional foods is increasing in recent years. Consumers request more food that, as well as a high nutritional value, has a beneficial effect on their organism and reduces the risk of suffering certain illnesses. This beneficial effect doesn’t only depend on the food’s amount of bioactive components, but on the changes they experience during the digestive process, which impact their bioaccessibility and bioavailability.
A new scientific advisory reaffirms the American Heart Association’s recommendation to eat fish- especially those rich in Omega-3 fatty acids twice a week to help reduce the risk of heart failure, coronary heart disease, cardiac arrest and ischaemic stroke. The advisory is published in the American Heart Association’s journal Circulation.
Diets rich in nuts, such as walnuts, have been shown to play a role in heart health and in reducing colorectal cancer. According to a new study from the University of Illinois, the way walnuts impact the gut microbiome—the collection of trillions of microbes or bacteria in the gastrointestinal tract—may be behind some of those health benefits.
Patients with low platelet count and high homocysteine levels reduced first stroke risk by 73 percent with the B vitamin
A study published in the current issue of Psychotherapy and Psychosomatics suggests a role for fish-oil supplementation in workers who perform very stressful jobs.
Nathalie De Cock, a researcher at the University of Ghent, has won the Alpro Foundation Award for best publication for her study. She is receiving this award for her publication "Adding a reward increases the reinforcing value of fruit" which was part of the REWARD project. De Cock studied how the reinforcing value of fruit can be increased for adolescents and therefore, how rewarding desirable behaviour can lead to behavioural change. It is important to increase the reinforcing value of healthy nutrition, as a way of improving the dietary habits of adolescents. The study was published in the British Journal of Nutrition.