Just under 60 percent of the German population view undesirable substances in food as a high or very high health risk. The most well-known of these substances, which are scientifically denoted as contaminants, are mercury compounds and dioxins. In contrast, only around 13 percent of respondents have heard of the natural contaminants pyrrolizidine alkaloids (PAs) in honey or tea – and only roughly one in three of those who have heard of PAs believe these substances pose a significant health risk. These are the findings of a representative study recently conducted by the German Federal Institute for Risk Assessment (BfR) on the risk perception of contaminants in food. People feel most at risk from synthetic substances and heavy metals, says BfR President Professor Dr. Dr. Andreas Hensel. Appropriate risk communication on contaminants should take this subjective risk perception into account. Contaminants are undesirable substances that unintentionally find their way into food products. They can occur naturally in the environment and in the processing of raw materials into food products or can be released into the environment through human activity and thereby enter the food chain. Contaminants are undesirable because they can impair health under certain circumstances. 1,001 people were asked about contaminants in food in the representative population survey using computer-assisted telephone interviews. The most well-known contaminants in food are mercury in fish and dioxin in eggs or milk (with scores of 78% and 70%, respectively). In contrast, pyrrolizidine alkaloids (PAs) in tea or honey (13%) and arsenic in rice and rice products (26%) as relatively new consumer protection topics are only known to a minority of respondents. Only 36% and 57% of those who have heard of PAs or arsenic see these substances as posing a significant risk to health. General attitudes towards contaminants in food and the assessment of potential health risks also differ by population group. Compared to women, for example, men see the risks of undesirable substances in barbecued meat as being lower. Men tend to spend less time in general than female respondents thinking about the issue of undesirable substances in food. Younger people feel less well informed about undesirable substances in food than their older counterparts: some 41% of 14 to 29 year-olds say they are poorly or very poorly informed about undesirable substances in food compared to 15% of those above the age of 60. And it is particularly those respondents who are relatively well informed who would like additional information on possible protective measures, legal regulations and affected product groups. When it comes to communicating health risks, the main challenge is therefore to raise awareness levels for this topic among the less well-informed population groups.
The German Federal Institute for Risk Assessment (BfR)http://tinyurl.com/yc5jauzh
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:13Contaminants in food: health risks of natural origin are frequently underestimated
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, Kings 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 doesnt 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
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:13Processing affects fat absorption from plant-based foods
From Instagram posts to morning smoothies, you cannot seem to escape the avocado in 2017. But the fruit could soon become even more popular after a Spanish company announced it is launching reduced-fat avocados for the first time. Isla Bonita claims their Avocado Light has up to 30% less fat than ordinary fruits. They also say it ripens faster, and oxidizes – or goes that weird shade of brown – slower. The avocados are grown under special soil and climate conditions to provide the same nutritional benefits with less fat, according to the companys website. Avocados are a foodie hit for their rich and creamy texture caused by their high fat content – an average fruit has between 20-30g of fat. Most of this is monosaturated fat, which has been linked to the reduction of cholesterol and lowered risk of cancer and heart disease. But your morning avocado on toast could be less virtuous than you think, with the UKs NHS recommending only one half as a portion size. A large avocado contains about 330 calories, just under one fifth of the daily recommended intake for an average woman. The lower fat version is due to launch in Spain in October at a trade fair in Madrid.
BBChttp://tinyurl.com/ya8mad6a
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:09Avocados: Spanish company launches low-fat variety
In recent years, the Western European market for non-alcoholic beverages (NARTD) has hardly grown in volume, while the number of brands, flavours, and product extensions has grown dramatically. The RaboResearch report With a Little Help from My (Bottling) Friends: Changing Production Footprints as SKU Numbers Rise explains how this fundamental change will require companies to adjust their business models. NARTD consumption in Western Europe has been static in recent years. At the same time, brands have shifted from producing a small range of large stock-keeping units (SKUs) to a large number of smaller SKUs. This complexity is set to increase further, even though growth in SKUs will not be infinite and will slow down in the future. Many brand owners have not yet fully adjusted their operations footprint to the new landscape. As changeovers on production lines cost a lot of time, brand owners should reconsider their production model. The logical result will probably be additional consolidation among established bottling networks, along with a growing role for larger, full-service contract manufacturers. The recently observed consolidation in the Coca-Cola bottling landscape and the acquisitions made by Refresco in North America are indications of things to come, according to Francois Sonneville, Senior Analyst Beverages. Although we expect some small, efficient toll manufacturers to survive in the near term, we believe they will eventually need to decide if they want to be consolidators or be acquired.
Rabobankhttp://tinyurl.com/yczq9jed
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:09The fundamental change in the European non-alcoholic beverage market
For the broccoli haters of the world, researchers may have more bad news: the vegetable may also help promote a healthy gut. In a study, when mice ate broccoli with their regular diet, they were better able to tolerate digestive issues similar to symptoms of leaky gut and colitis than mice that were not placed on a broccoli-supplemented diet, according to Gary Perdew, the John T. and Paige S. Smith Professor in Agricultural Sciences, Penn State. He added that other vegetables, like brussels sprouts and cauliflower, may also have similar gut health properties. There are a lot of reasons we want to explore helping with gastrointestinal health and one reason is if you have problems, like a leaky gut, and start to suffer inflammation, that may then lead to other conditions, like arthritis and heart disease, said Perdew. Keeping your gut healthy and making sure you have good barrier functions so youre not getting this leaky effect would be really big. Good intestinal barrier function means that the gastrointestinal tract is helping protect the intestines from toxins and harmful microorganisms, while allowing nutrients to pass into the system, he said. According to Perdew, the key to the process may be a receptor in the gut called aryl hydrocarbon receptor, or AHR. The receptor helps the body regulate its reaction to certain environmental contaminants, as well as triggers other responses to toxin exposure. The researchers suggest that cruciferous vegetables — such as broccoli, brussels sprouts and cabbage — contain an organic chemical compound called indole glucosinolates, which breaks down into other compounds, including indolocarbazole-ICZ-in the stomach. When ICZ binds to and activates the aryl hydrocarbon receptor (AHR) in the intestinal lining, it aids in maintaining a healthy balance in the gut flora and immune surveillance, and enhances host barrier function, according to the researchers. This may help prevent diseases, such as various cancers and Crohns Disease, caused by inflammation in the lining of the gut.
ScienceDailyhttp://tinyurl.com/y7kc2ma6
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:09Like it or not: Broccoli may be good for the gut
The song says a spoonful of sugar helps the medicine go down, but an Iowa State University scientist has published new research suggesting a spoonful of oil makes vegetables more nutritious. A new study led by Wendy White, an associate professor of food science and human nutrition, shows that eating salad with added fat in the form of soybean oil promotes the absorption of eight different micronutrients that promote human health. Conversely, eating the same salad without the added oil lessens the likelihood that the body will absorb the nutrients. The results may ease the guilt of countless dieters who fret about adding dressing to their salads. Whites study found added oil aided in the absorption of seven different micronutrients in salad vegetables. Those nutrients include four carotenoids alpha and beta carotene, lutein and lycopene two forms of vitamin E and vitamin K. The oil also promoted the absorption of vitamin A, the eighth micronutrient tracked in the study, which formed in the intestine from the alpha and beta carotene. The new study builds on previous research from Whites group that focused on alpha and beta carotene and lycopene. White said better absorption of the nutrients promotes a range of health benefits, including cancer prevention and eyesight preservation. The study also found that the amount of oil added to the vegetables had a proportional relationship with the amount of nutrient absorption. That is, more oil means more absorption. The best way to explain it would be to say that adding twice the amount of salad dressing leads to twice the nutrient absorption, White said. That doesnt give salad eaters license to drench their greens in dressing, she cautioned. But she said consumers should be perfectly comfortable with the U.S. dietary recommendation of about two tablespoons of oil per day.
Iowa State Universityhttp://tinyurl.com/y73ftsl8
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:09Further evidence that fats and oils help to unlock full nutritional benefits of veggies
Oktoberfest draws all eyes on Germany, as the beer tents open. But as global consumers interests and lifestyles shift, it may be lighter beer thats filling the steins this year. New research from Mintel reveals that over one quarter of German consumers (27 percent) agree that low/no alcohol beer tastes just as good as full-strength beer. While younger consumers may have been the most enthusiastic beer drinkers in previous generations, today, this cohort is among the most likely to see the merits of low/no alcohol beer: three in 10 Germans aged 18-24 (31 percent) agree that low/no alcohol beer tastes just as good as regular beer (4-6 percent ABV). Just 9% of Germans say they would be embarrassed to be seen drinking low/no alcohol beer. With many consumers enjoying the taste of non-alcoholic beer, the stigma may now be disappearing. Mintel research highlights that a mere 9 percent of German consumers say they would be embarrassed to be seen drinking low/no alcohol beer. As health and wellness trends influence alcohol consumption more and more, consumers are being drawn towards moderate beer options and the stigma of drinking low and no alcohol beer is being challenged, said Jonny Forsyth, Global Food & Drink Analyst at Mintel. Looking to the future, the global beer market will see even more moderate innovation as Millennials, in particular, seek healthier and less calorific beer options. This goes hand-in-hand with a number of brands working to raise the quality of the product, especially non-alcoholic beers. The German market is producing high quality, non-alcoholic beer and, as a result, it has now become a mainstream option. German beer drinkers may not have a history of moderation, but this is changing. This Oktoberfest it seems many will be opting for a low/no alcohol beer in order to forgo the hangover. Among German consumers, over half (53 percent) agree there is less chance of getting a hangover if you drink low/no alcohol beer, rather than full strength (4-6 percent ABV). This rises to three in five French consumers (61 percent). But its not just the hangover that consumers are keen to steer clear of; over half of consumers in France (56 percent) agree that low/no alcohol beer allows you to stay in control when drinking. Control has become a key watchword for todays younger drinkers. Unlike previous cohorts, their nights out are documented through photos, videos and posts across social media where it is likely to remain for the rest of their lives. Over-drinking is therefore something many seek to avoid, added Forsyth.
Mintelhttp://tinyurl.com/y82htv6z
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:08Non-alcoholic beer sheds its stigma
In 2008, New York City mandated all chain restaurants to post the calories of items on their menus. The intent was to induce consumers to choose healthier items in the restaurant. A forthcoming study investigated whether the calorie posting on menus has broader spillovers by impacting consumer evaluations of the restaurant. The study finds that health mentions about the foods increased significantly in online reviews after the calorie posting regulation. The result suggests that calorie posting can not only shift consumers towards healthier alternatives when inside a restaurant, but can also have spillovers on other customers reading the reviews by potentially redirecting them towards healthier restaurants and food items. The authors analysed 761,962 restaurant reviews across 9,805 restaurants on an online restaurant review website in New York City from 2004 to 2012. Using text-mining methods, the authors examined the change in the mentions of health in reviews over time before and after the calorie posting rule went into effect. To rule out the possibility that the health mentions increase was simply due to increased public interest in health issues over time, they compared the change in topics discussed for chain restaurants, relative to non-chain restaurants which were not mandated by the rule to post calorie information. The authors found a significant increase in the proportion of reviews that discussed health for chain restaurants, relative to non-chain restaurants. The authors also explored in greater detail the source of the increase in health topics. They found that it was largely driven by new reviewers who were previously not active in posting reviews, but began to post more reviews after the mandate. One author noted that interestingly, the increase in health discussion in opinions was not confined to restaurants in more affluent localities, commonly associated with more health-conscious consumers. This is an encouraging sign of the success of the rule across the socioeconomic divide — especially given the greater incidence of obesity among lower socio economic classes.
ScienceDailyhttp://tinyurl.com/y7nvb8fg
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:08Calorie postings on menus cause more health mentions in online restaurant reviews
The Global Beta-carotene market is majorly propelled by rising awareness towards the consumption of beta-carotene and inclination of industries towards natural beta-carotene across the globe according to research report Global Beta-carotene Market Outlook 2024. Regionally, the beta-carotene market is segmented into North America, Europe, Asia-Pacific and Rest of World (ROW). Among these, North America is anticipated to witness a significant growth and occupy the largest share of beta-carotene market by 2024. On account of increasing demand for beta-carotene from the food and beverage industry, the global beta-carotene market is estimated to reach USD 583 million (492 milliion) by the end of 2024 witnessing a compound annual growth rate of 3.1% over the forecast period. Geographically, North America dominates the beta-carotene market followed by Europe. Increasing awareness associated with the consumption of beta-carotene is driving the North America market. The essential role of beta-carotene and others as the main dietary source of vitamin A coupled with higher edge of natural beta-carotene over synthetic beta-carotene in terms of lip-solubility and antioxidant activity is propelling the growth of beta-carotene market all across the globe. In human body, beta-carotene gets transformed to vitamin A nutrients which empower the immune system. Food and Beverage industries are now more inclined towards the use of natural beta-carotene in comparison to synthetic beta-carotene. This outsized shift of industry from synthetic to natural beta-carotene will intensify the market growth in upcoming 5-6 years.
Research Nesterhttp://tinyurl.com/yc4pyvoe
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:08Beta-carotene market is estimated to reach USD 583 million by 2024:
It is well known that healthy eating increases our general sense of wellbeing. Researchers at Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) have now discovered that a fibre-rich diet can have a positive influence on chronic inflammatory joint diseases, leading to stronger bones.
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Contaminants in food: health risks of natural origin are frequently underestimated
, /in E-News /by 3wmediaJust under 60 percent of the German population view undesirable substances in food as a high or very high health risk. The most well-known of these substances, which are scientifically denoted as contaminants, are mercury compounds and dioxins. In contrast, only around 13 percent of respondents have heard of the natural contaminants pyrrolizidine alkaloids (PAs) in honey or tea – and only roughly one in three of those who have heard of PAs believe these substances pose a significant health risk. These are the findings of a representative study recently conducted by the German Federal Institute for Risk Assessment (BfR) on the risk perception of contaminants in food. People feel most at risk from synthetic substances and heavy metals, says BfR President Professor Dr. Dr. Andreas Hensel. Appropriate risk communication on contaminants should take this subjective risk perception into account.
Contaminants are undesirable substances that unintentionally find their way into food products. They can occur naturally in the environment and in the processing of raw materials into food products or can be released into the environment through human activity and thereby enter the food chain. Contaminants are undesirable because they can impair health under certain circumstances.
1,001 people were asked about contaminants in food in the representative population survey using computer-assisted telephone interviews. The most well-known contaminants in food are mercury in fish and dioxin in eggs or milk (with scores of 78% and 70%, respectively). In contrast, pyrrolizidine alkaloids (PAs) in tea or honey (13%) and arsenic in rice and rice products (26%) as relatively new consumer protection topics are only known to a minority of respondents. Only 36% and 57% of those who have heard of PAs or arsenic see these substances as posing a significant risk to health.
General attitudes towards contaminants in food and the assessment of potential health risks also differ by population group. Compared to women, for example, men see the risks of undesirable substances in barbecued meat as being lower. Men tend to spend less time in general than female respondents thinking about the issue of undesirable substances in food. Younger people feel less well informed about undesirable substances in food than their older counterparts: some 41% of 14 to 29 year-olds say they are poorly or very poorly informed about undesirable substances in food compared to 15% of those above the age of 60. And it is particularly those respondents who are relatively well informed who would like additional information on possible protective measures, legal regulations and affected product groups. When it comes to communicating health risks, the main challenge is therefore to raise awareness levels for this topic among the less well-informed population groups.
The German Federal Institute for Risk Assessment (BfR)http://tinyurl.com/yc5jauzh
Processing affects fat absorption from plant-based foods
, /in E-News /by 3wmediaPreserving 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, Kings 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 doesnt 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
Avocados: Spanish company launches low-fat variety
, /in E-News /by 3wmediaFrom Instagram posts to morning smoothies, you cannot seem to escape the avocado in 2017. But the fruit could soon become even more popular after a Spanish company announced it is launching reduced-fat avocados for the first time. Isla Bonita claims their Avocado Light has up to 30% less fat than ordinary fruits. They also say it ripens faster, and oxidizes – or goes that weird shade of brown – slower.
The avocados are grown under special soil and climate conditions to provide the same nutritional benefits with less fat, according to the companys website.
Avocados are a foodie hit for their rich and creamy texture caused by their high fat content – an average fruit has between 20-30g of fat.
Most of this is monosaturated fat, which has been linked to the reduction of cholesterol and lowered risk of cancer and heart disease.
But your morning avocado on toast could be less virtuous than you think, with the UKs NHS recommending only one half as a portion size. A large avocado contains about 330 calories, just under one fifth of the daily recommended intake for an average woman.
The lower fat version is due to launch in Spain in October at a trade fair in Madrid.
BBChttp://tinyurl.com/ya8mad6a
The fundamental change in the European non-alcoholic beverage market
, /in E-News /by 3wmediaIn recent years, the Western European market for non-alcoholic beverages (NARTD) has hardly grown in volume, while the number of brands, flavours, and product extensions has grown dramatically. The RaboResearch report With a Little Help from My (Bottling) Friends: Changing Production Footprints as SKU Numbers Rise explains how this fundamental change will require companies to adjust their business models.
NARTD consumption in Western Europe has been static in recent years. At the same time, brands have shifted from producing a small range of large stock-keeping units (SKUs) to a large number of smaller SKUs. This complexity is set to increase further, even though growth in SKUs will not be infinite and will slow down in the future.
Many brand owners have not yet fully adjusted their operations footprint to the new landscape. As changeovers on production lines cost a lot of time, brand owners should reconsider their production model. The logical result will probably be additional consolidation among established bottling networks, along with a growing role for larger, full-service contract manufacturers.
The recently observed consolidation in the Coca-Cola bottling landscape and the acquisitions made by Refresco in North America are indications of things to come, according to Francois Sonneville, Senior Analyst Beverages. Although we expect some small, efficient toll manufacturers to survive in the near term, we believe they will eventually need to decide if they want to be consolidators or be acquired.
Rabobankhttp://tinyurl.com/yczq9jed
Like it or not: Broccoli may be good for the gut
, /in E-News /by 3wmediaFor the broccoli haters of the world, researchers may have more bad news: the vegetable may also help promote a healthy gut.
In a study, when mice ate broccoli with their regular diet, they were better able to tolerate digestive issues similar to symptoms of leaky gut and colitis than mice that were not placed on a broccoli-supplemented diet, according to Gary Perdew, the John T. and Paige S. Smith Professor in Agricultural Sciences, Penn State. He added that other vegetables, like brussels sprouts and cauliflower, may also have similar gut health properties.
There are a lot of reasons we want to explore helping with gastrointestinal health and one reason is if you have problems, like a leaky gut, and start to suffer inflammation, that may then lead to other conditions, like arthritis and heart disease, said Perdew. Keeping your gut healthy and making sure you have good barrier functions so youre not getting this leaky effect would be really big.
Good intestinal barrier function means that the gastrointestinal tract is helping protect the intestines from toxins and harmful microorganisms, while allowing nutrients to pass into the system, he said.
According to Perdew, the key to the process may be a receptor in the gut called aryl hydrocarbon receptor, or AHR. The receptor helps the body regulate its reaction to certain environmental contaminants, as well as triggers other responses to toxin exposure.
The researchers suggest that cruciferous vegetables — such as broccoli, brussels sprouts and cabbage — contain an organic chemical compound called indole glucosinolates, which breaks down into other compounds, including indolocarbazole-ICZ-in the stomach.
When ICZ binds to and activates the aryl hydrocarbon receptor (AHR) in the intestinal lining, it aids in maintaining a healthy balance in the gut flora and immune surveillance, and enhances host barrier function, according to the researchers. This may help prevent diseases, such as various cancers and Crohns Disease, caused by inflammation in the lining of the gut.
ScienceDailyhttp://tinyurl.com/y7kc2ma6
Further evidence that fats and oils help to unlock full nutritional benefits of veggies
, /in E-News /by 3wmediaThe song says a spoonful of sugar helps the medicine go down, but an Iowa State University scientist has published new research suggesting a spoonful of oil makes vegetables more nutritious.
A new study led by Wendy White, an associate professor of food science and human nutrition, shows that eating salad with added fat in the form of soybean oil promotes the absorption of eight different micronutrients that promote human health. Conversely, eating the same salad without the added oil lessens the likelihood that the body will absorb the nutrients. The results may ease the guilt of countless dieters who fret about adding dressing to their salads.
Whites study found added oil aided in the absorption of seven different micronutrients in salad vegetables. Those nutrients include four carotenoids alpha and beta carotene, lutein and lycopene two forms of vitamin E and vitamin K. The oil also promoted the absorption of vitamin A, the eighth micronutrient tracked in the study, which formed in the intestine from the alpha and beta carotene. The new study builds on previous research from Whites group that focused on alpha and beta carotene and lycopene.
White said better absorption of the nutrients promotes a range of health benefits, including cancer prevention and eyesight preservation.
The study also found that the amount of oil added to the vegetables had a proportional relationship with the amount of nutrient absorption. That is, more oil means more absorption.
The best way to explain it would be to say that adding twice the amount of salad dressing leads to twice the nutrient absorption, White said.
That doesnt give salad eaters license to drench their greens in dressing, she cautioned. But she said consumers should be perfectly comfortable with the U.S. dietary recommendation of about two tablespoons of oil per day.
Iowa State Universityhttp://tinyurl.com/y73ftsl8
Non-alcoholic beer sheds its stigma
, /in E-News /by 3wmediaOktoberfest draws all eyes on Germany, as the beer tents open. But as global consumers interests and lifestyles shift, it may be lighter beer thats filling the steins this year. New research from Mintel reveals that over one quarter of German consumers (27 percent) agree that low/no alcohol beer tastes just as good as full-strength beer. While younger consumers may have been the most enthusiastic beer drinkers in previous generations, today, this cohort is among the most likely to see the merits of low/no alcohol beer: three in 10 Germans aged 18-24 (31 percent) agree that low/no alcohol beer tastes just as good as regular beer (4-6 percent ABV).
Just 9% of Germans say they would be embarrassed to be seen drinking low/no alcohol beer.
With many consumers enjoying the taste of non-alcoholic beer, the stigma may now be disappearing. Mintel research highlights that a mere 9 percent of German consumers say they would be embarrassed to be seen drinking low/no alcohol beer.
As health and wellness trends influence alcohol consumption more and more, consumers are being drawn towards moderate beer options and the stigma of drinking low and no alcohol beer is being challenged, said Jonny Forsyth, Global Food & Drink Analyst at Mintel. Looking to the future, the global beer market will see even more moderate innovation as Millennials, in particular, seek healthier and less calorific beer options. This goes hand-in-hand with a number of brands working to raise the quality of the product, especially non-alcoholic beers. The German market is producing high quality, non-alcoholic beer and, as a result, it has now become a mainstream option. German beer drinkers may not have a history of moderation, but this is changing.
This Oktoberfest it seems many will be opting for a low/no alcohol beer in order to forgo the hangover. Among German consumers, over half (53 percent) agree there is less chance of getting a hangover if you drink low/no alcohol beer, rather than full strength (4-6 percent ABV). This rises to three in five French consumers (61 percent).
But its not just the hangover that consumers are keen to steer clear of; over half of consumers in France (56 percent) agree that low/no alcohol beer allows you to stay in control when drinking.
Control has become a key watchword for todays younger drinkers. Unlike previous cohorts, their nights out are documented through photos, videos and posts across social media where it is likely to remain for the rest of their lives. Over-drinking is therefore something many seek to avoid, added Forsyth.
Mintelhttp://tinyurl.com/y82htv6z
Calorie postings on menus cause more health mentions in online restaurant reviews
, /in E-News /by 3wmediaIn 2008, New York City mandated all chain restaurants to post the calories of items on their menus. The intent was to induce consumers to choose healthier items in the restaurant. A forthcoming study investigated whether the calorie posting on menus has broader spillovers by impacting consumer evaluations of the restaurant.
The study finds that health mentions about the foods increased significantly in online reviews after the calorie posting regulation. The result suggests that calorie posting can not only shift consumers towards healthier alternatives when inside a restaurant, but can also have spillovers on other customers reading the reviews by potentially redirecting them towards healthier restaurants and food items.
The authors analysed 761,962 restaurant reviews across 9,805 restaurants on an online restaurant review website in New York City from 2004 to 2012. Using text-mining methods, the authors examined the change in the mentions of health in reviews over time before and after the calorie posting rule went into effect. To rule out the possibility that the health mentions increase was simply due to increased public interest in health issues over time, they compared the change in topics discussed for chain restaurants, relative to non-chain restaurants which were not mandated by the rule to post calorie information. The authors found a significant increase in the proportion of reviews that discussed health for chain restaurants, relative to non-chain restaurants.
The authors also explored in greater detail the source of the increase in health topics. They found that it was largely driven by new reviewers who were previously not active in posting reviews, but began to post more reviews after the mandate. One author noted that interestingly, the increase in health discussion in opinions was not confined to restaurants in more affluent localities, commonly associated with more health-conscious consumers. This is an encouraging sign of the success of the rule across the socioeconomic divide — especially given the greater incidence of obesity among lower socio economic classes.
ScienceDailyhttp://tinyurl.com/y7nvb8fg
Beta-carotene market is estimated to reach USD 583 million by 2024:
, /in E-News /by 3wmediaThe Global Beta-carotene market is majorly propelled by rising awareness towards the consumption of beta-carotene and inclination of industries towards natural beta-carotene across the globe according to research report Global Beta-carotene Market Outlook 2024.
Regionally, the beta-carotene market is segmented into North America, Europe, Asia-Pacific and Rest of World (ROW). Among these, North America is anticipated to witness a significant growth and occupy the largest share of beta-carotene market by 2024.
On account of increasing demand for beta-carotene from the food and beverage industry, the global beta-carotene market is estimated to reach USD 583 million (492 milliion) by the end of 2024 witnessing a compound annual growth rate of 3.1% over the forecast period.
Geographically, North America dominates the beta-carotene market followed by Europe. Increasing awareness associated with the consumption of beta-carotene is driving the North America market.
The essential role of beta-carotene and others as the main dietary source of vitamin A coupled with higher edge of natural beta-carotene over synthetic beta-carotene in terms of lip-solubility and antioxidant activity is propelling the growth of beta-carotene market all across the globe.
In human body, beta-carotene gets transformed to vitamin A nutrients which empower the immune system. Food and Beverage industries are now more inclined towards the use of natural beta-carotene in comparison to synthetic beta-carotene. This outsized shift of industry from synthetic to natural beta-carotene will intensify the market growth in upcoming 5-6 years.
Research Nesterhttp://tinyurl.com/yc4pyvoe
Researchers prove fibre affects autoimmune diseases
, /in E-News /by 3wmediaIt is well known that healthy eating increases our general sense of wellbeing. Researchers at Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) have now discovered that a fibre-rich diet can have a positive influence on chronic inflammatory joint diseases, leading to stronger bones.