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Worldwide, nutrition is insufficiently incorporated into medical education, meaning that medical students lack the confidence, skills and knowledge to provide nutritional care to patients, according to a systematic review of 24 studies published in The Lancet Planetary Health journal. The authors recommend that nutrition education be made compulsory for all medical students, a global benchmark […]
A new type of therapeutic food, specifically designed to repair the gut microbiomes of malnourished children, is superior to standard therapy in an initial clinical trial conducted in Bangladesh. An interdisciplinary team of investigators from Washington University School of Medicine in St. Louis and the International Centre for Diarrhoeal Disease Research in Dhaka, Bangladesh, have […]
Researchers at the University of Toronto have found a consistent cholesterol-lowering effect for soy protein, with pooled data from dozens of clinical trials that span the last two decades. The study calls into question the U.S. Food and Drug Administration’s current proposal to revoke the health claim for soy protein and heart disease. “At no […]
Suicide rates among Indian farmers remain high, accounting for more than 12,500 deaths in the country in 2015, according to a government report. While many have blamed climate change for farmers’ distress, the issue is likely much more complex. After the Indian government liberalized the economy in the 1990s, the agricultural sector went through a […]
A study has found that poor mental health is linked with poor diet quality — regardless of personal characteristics such as gender age, education, age, marital status and income level. The study, published Feb. 16 in the International Journal of Food Sciences and Nutrition, revealed that California adults who consumed more unhealthy food were also […]
Consistent with studies in other populations, findings from the first local study, The Singapore Chinese Health Study, conducted by researchers in the National University of Singapore’s (NUS) Saw Swee Hock School of Public Health and Duke-NUS Medical School, have shown that a high-quality diet defined by low intake of animal foods such as red meat, […]
Among chefs and researchers in gastronomy there is a growing interest in exploring local waters in order to use resources in a more diverse and sustainable manner, including using the cephalopod population as a counterweight to the dwindling fishing of bonefish, as well as an interest in finding new sources of protein that can replace […]
A new study provides a more comprehensive accounting of the greenhouse gas emissions from EU diets. It shows that meat and dairy products are responsible for the lion’s share of greenhouse emissions from the EU diet. The average EU citizen has a food footprint of 1070 kg of CO2 equivalent per year when emissions from […]