Children’s preferences for sweeter and saltier tastes are linked to each other

Scientists from the Monell Chemical Senses Center have found that children who most prefer high levels of sweet tastes also most prefer high levels of salt taste and that, in general, children prefer sweeter and saltier tastes than do adults. These preferences relate not only to food intake but also to measures of growth and can have important implications for efforts to change children’s diets.

The soluble fiber in oats helps lower total and LDL cholesterol but the cardiovascular health benefits of oats goes beyond fiber

Eleven top scientists from around the globe presented the latest findings on the powerful compounds found in oats in a scientific session titled, Physicochemical Properties and Biological Functionality of Oats, at the 247th Annual Conference of the American Chemical Society in Dallas, TX.

Detecting spoiled food without opening the container

A color-coded smart tag could tell consumers whether a carton of milk has turned sour or a can of green beans has spoiled without opening the containers, according to researchers. The tag, which would appear on the packaging, also could be used to determine if medications and other perishable products were still active or fresh, they said.

Fighting antibiotic resistance with honey

Honey, that delectable condiment for breads and fruits, could be one sweet solution to the serious, ever-growing problem of bacterial resistance to antibiotics, researchers say.Medical professionals sometimes use honey successfully as a topical dressing, but it could play a larger role in fighting infections, the researchers predicted.

Potential for better-tasting reduced-fat desserts, dressings, sauces

Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers report..

Sweetener from tequila plant may be ideal for diabetics – helps reduce blood sugar, weight

A sweetener created from the plant used to make tequila could lower blood glucose levels for the 26 million Americans and others worldwide who have type 2 diabetes and help them and the obese lose weight, researchers said here today.

Trends in food supplements differ from country to country, new study finds

A new study, published in the journal in PLOS ONE, shows which plant food supplements are most popular across Europe, with consumers using them to complement their diets or to maintain health.

Link between saturated fat and heart disease comes into question

A new review of published evidence challenges current guidelines that suggest in order to reduce heart disease risk, people should generally restrict intake of saturated fats – like those found in butter and dairy foods – in favor of unsaturated fats – such as in margarine and sunflower oil.

Supplements not associated with reduced risk of cardiovascular disease in elderly

Daily dietary supplements of omega-3 polyunsaturated fatty acids (also found in fish) or lutein and zeaxanthin (nutrients found in green leafy vegetables) were not associated with reduced risk for cardiovascular disease (CVD) in elderly patients with the eye disease age-related macular degeneration.

High school concession stands should offer healthy foods

Pep-rallies, the marching band, cheers and chants, and savory, indulgent foods sold at the concession stand are all beloved features of the American high school sports tradition.

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