A study published in The American Journal of Clinical Nutrition shows that while full-fat dairy products may not increase heart disease risk, replacing those fats with vegetable fats, polyunsaturated fats, … Continue Reading →
According to Packaged Facts’ new report “Gluten-Free Foods in the U.S. 6th Edition,” a number of Americans are buying gluten-free foods simply because the effort contributes to their sense of … Continue Reading →
A study published in JAMA Internal Medicine shows that eating more whole grains may decrease people’s risk of death by up to 15%—particularly the risk from heart disease. IFT Daily … Continue Reading →
Cereal grains are a staple of human diets all over the world. However, cereal grains do not all make the same contributions to the diet, said Hans Stein, a University … Continue Reading →
Nutrient digestibility is an important aspect of nutrition, but it can be hard to measure in humans. Researchers at the University of Illinois are using digestibility studies in pigs to … Continue Reading →
Arcadia Biosciences Inc., an agricultural technology company focused on developing technologies and products that benefit the environment and human health, has received an award from the U.S. National Institutes of … Continue Reading →
The U.S. Food and Drug Administration (FDA) has approved ConAgra Food’s petition for a qualified health claim that links whole grain consumption to a reduced risk of developing type 2 … Continue Reading →
A study published in the American Journal of Clinical Nutrition shows that eating whole grains may be associated with a decreased risk of prediabetes. IFT Daily News
The Organic Center has released the first two of six reports analyzing the differences in organic versus conventional grains. These first two reports look at grains alone and then once … Continue Reading →
