Scientists have created plants whose cells and tissues 'blush' with beetroot pigments when they are colonised by fungi that help them take up nutrients from the soil. This is the first time this vital, 400 million year old process has been visualised in real time in full root systems of living plants. Understanding the dynamics of plant colonisation by fungi could help to make food production more sustainable in the future.
In one out of every six local authorities, rates of hunger are more than 150 per cent the national average. Shockingly, in one in 10 local authorities, the rate is almost double, according to new research by the University of Sheffield.
It's a favourite first-order for the day, but while a quick coffee may perk us up, new research from the University of South Australia shows that too much could be dragging us down, especially when it comes to brain health.
Adults and children with COVID-19 who have a history of malnutrition may have an increased likelihood of death and the need for mechanical ventilation, according to a study published in Scientific Reports.
Researchers have found that omega-3 levels in blood erythrocytes are very good mortality risk predictors. The study used data from a long-term study group, the Framingham Offspring Cohort, which has been monitoring residents of this Massachusetts town, in the United States, since 1971 and concludes that "Having higher levels of these acids in the blood, as a result of regularly including oily fish in the diet, increases life expectancy by almost five years",
When kids sit down to eat lunch at school, fruits and vegetables may not be their first choice. But with more time at the lunch table, they are more likely to pick up those healthy foods. If we want to improve children's nutrition and health, ensuring longer school lunch breaks can help achieve those goals, according to research from the University of Illinois.
Study at the Federal University of São Paulo developed a recipe combining chickpea flour and psyllium, a plant-derived soluble fiber. The product is nourishing and rated highly by consumers in qualitative surveys.
Without a standard definition for carbohydrate quality, some foods that contain carbohydrates are often stigmatized based on isolated and reductionist assessment methods that fail to consider their contributions to nutrient intakes and balanced, healthy diets. In a new perspective piece, published in Advances in Nutrition, authors call for a more holistic approach to carbohydrate guidance to address the complex needs of both people and the planet.
Sweeping changes in marine nutrients may seem to be a likely consequence of increasing global temperatures; however, new research suggests that processes below the ocean surface could play a larger role than previously thought.
Twenty-nine percent of Americans are taking more supplements today than they were before the COVID-19 pandemic, bringing the percentage of supplement-takers to 76%, according to a new Harris Poll survey on behalf of Samueli Foundation. Nearly two-thirds of those who increased supplement use (65%) sought enhanced overall immunity (57%) or COVID-19 protection (36%). Other common reasons were to take their health into their own hands (42%) or to improve sleep (41%) or mental health (34%).