A plant-based whole food diet reduced gingivitis in a recent randomized trial.

Following a case of poisoning caused by a potato dish, the German Federal Institute for Risk Assessment (BfR) is reminding people about the correct handling of potatoes. Glycoalkaloids, of which solanine is an important derivative, are natural ingredients of the potato, but the ingestion of higher amounts of glycoalkaloids can lead to poisoning in humans. “Although only a few cases of poisoning caused by potato dishes have been reported and documented in the last 100 years, green and strongly germinating potatoes should not be consumed in order to avoid health risks” says BfR President Professor Dr. Dr. Andreas Hensel. Based on the latest level of available knowledge, the BfR has derived a provisional NOAEL (No Observed Adverse Effect Level) of 0.5 milligrams (mg) of glycoalkaloids per kilogram (kg) body weight and day. This equates to the highest dose at which no undesired health effects were observed. To avoid an exceedance of the NOAEL, the glycoalkaloid content in table potatoes should be no higher than 100 mg per kg fresh weight. Up to now, potatoes with a glycoalkaloid content of up to 200 mg per kg have generally been considered safe.

Preserving the natural structure of plant-based food during processing can limit the amount of fat and energy absorbed by the body, a new study reports.
During this innovative multi-centred study researchers from the Quadram Institute, King’s College London, the University of Surrey and the University of Messina showed that preserving the natural structure of plant-based foods can limit how quickly fats are exposed to digestive enzymes in the stomach helping to regulate the amount of fat absorbed by the body.
Focusing on almonds, which contain 50% fat, researchers investigated the effects different processing methods had on how almonds are ingested by the body.
Despite being a high fat food, it has been shown previously that eating whole almonds doesn’t result in weight gain. Investigating why this might be, the researchers provided a study participant with two almond muffins, one made with almond chunks (2 mm) and one made with almond flour, which has much smaller particles (at less than half a millimetre).
The muffins were chewed as normal but instead of swallowing were put into an instrument known as the Dynamic Gastric Model, which accurately mimics the physical and chemical conditions of the human stomach and small bowel, enabling the researchers to calculate how much fat had been released.
After 60 minutes in the model stomach, which is the time calculated for this meal to pass through in humans, over 40% of the total fat content had been released from the muffins made with almond flour, but just under 6% had been released from the muffins made with larger almond chunks. Samples taken from the simulated small bowel showed that after 9 hours of digestion, almost all (97%) of the fat from the muffin made with flour was released, and only 60% of fat in the muffin made with almond chunks was released.
The researchers concluded that maintaining the structural integrity of the tough cell walls, which form dietary fibre, surrounding the fat-rich cells in almonds was the main factor in determining the digestibility of fats.
Dr Cathrina Edwards from the Quadram Institute said: “What we have found is that if the natural plant structure is maintained the level of fat the body absorbs is greatly reduced, helping in weight management and potentially helping to reduce incidences of cardiovascular disease.”

Health Canalhttp://tinyurl.com/ycwogram

In conjunction with the completion of the transaction, Richard Hooper has been appointed Chief Executive Officer of Innophos, effective immediately. Mr. Hooper is an industry veteran with 40 years of specialty materials experience.