Paper of the month: Mechanisms and effectiveness of prebiotics
The June Nutrition Society 'Paper of the month' is from Proceedings of the Nutrition Society and is entitled 'Mechanisms and effectiveness of prebiotics in modifying the gastrointestinal microbiota for the management of digestive disorders'.
Below is the author's blog on this paper, and you can now access the full paper online for a limited time by following the link provided below. Further comments and discussion are welcomed.
SIR DAVID CUTHBERTSON MEDAL LECTURE:MECHANISMS AND EFFECTIVENESS OF PREBIOTICS IN MODIFYING THE GASTROINTESTINAL MICROBIOTA FOR THE MANAGEMENT OF DIGESTIVE DISORDERS
The gastrointestinal (GI) microb...
Source: The Nutrition Society - June 19, 2013 Category: Nutrition Authors: NS Publications Team Source Type: news
Paper of the month: Public acceptance of nutrigenomic-based personalised nutrition
The May Nutrition Society 'Paper of the month' is from Nutrition Research Reviews and is entitled ‘An insight into the public acceptance of nutrigenomic-based personalised nutrition’.
Below is the author's blog on this paper, and you can now access the full paper online for a limited time by following the link provided below. Further comments and discussion are welcomed.
An insight into the public acceptance of nutrigenomic-based personalised nutrition
The development of disease prevention strategies aimed at reducing the incidence of non-communicable diseases is a key priority in nutrition research. With estimates th...
Source: The Nutrition Society - May 16, 2013 Category: Nutrition Authors: NS Publications Team Source Type: news
How I now know that unless we know what we don’t know we don’t know what we need to know
What if we stopped doing experiments altogether, and started thinking?
Previous articles have suggested that a systematic approach to building a computational model of a very well-known biochemical pathway rapidly led to the identification of some pretty hefty gaps in the literature. In this case the literature was the biochemistry of butyrate handling, but as another article suggested I had the same experience in a different area of nutrition. Given the sheer volume of papers published on my favourite biochemical entity, I don’t think that the reason for these gaps is lack of funding or lack of experimentation. Likewise...
Source: The Nutrition Society - May 13, 2013 Category: Nutrition Authors: CMNThemeLeader Source Type: news
Paper of the Month: School food standards in the UK
The April Nutrition Society Paper of the month is from Public Health Nutrition and is entitled ‘School food standards in the UK: implementation and evaluation’. Below is the author's blog entry and a link to view the full paper.
In January 2012, the Children’s Food Trust hosted an international workshop on school food to examine the relationships between evidence and policy. Fifty delegates from over 20 countries met to present papers, discuss and debate key issues, and make recommendations that strengthen global commitment to improving the evidence base that helps to inform policy development and evaluate polic...
Source: The Nutrition Society - April 22, 2013 Category: Nutrition Authors: NS Publications Team Source Type: news
Paper of the Month: Nutrition Economics – food as an ally of public health
This month’s paper is from British Journal of Nutrition and is entitled ‘Nutrition economics – food as an ally of public health’. Below is the author's blog entry and a link to view the full paper.
The World Economic Forum recently highlighted non-communicable diseases (NCD) as one of the three most significant risks to global well-being (i). NCD are recognised as an increasing contributor to morbidity and mortality rates in developing and industrialised countries and their related escalating healthcare costs have become a major concern for health authorities all over the world. Epidemiological and scientific ...
Source: The Nutrition Society - March 20, 2013 Category: Nutrition Authors: NS Publications Team Source Type: news
Paper of the Month: Foods Identified as ‘Whole Grain’ Not Always Healthy
New Standard Needed to Help Consumers, Organizations Choose Foods Rich in Whole Grains
Boston, MA – Current standards for classifying foods as “whole grain” are inconsistent and, in some cases, misleading, according to a new study by Harvard School of Public Health (HSPH) researchers. One of the most widely used industry standards, the Whole Grain Stamp, actually identified grain products that were higher in both sugars and calories than products without the Stamp. The researchers urge adoption of a consistent, evidence-based standard for labeling whole grain foods to help consumers and organizations make healthy cho...
Source: The Nutrition Society - February 18, 2013 Category: Nutrition Authors: NS Publications Team Source Type: news
The UK Food Standards Agency’s consumer awareness campaign and trends in discretionary salt use
This study provides additional supportive evidence and is indicative of a positive effect of the FSA’s salt campaign on reducing the prevalence of salt use at the table in England.
Despite the positive findings of this analysis, it is recognised that changing consumer behaviour forms only part of a national strategy to reduce population salt intake. A large proportion of dietary salt comes from processed foods and reformulation in industry has proved to be a particularly successful approach. Together with the observation that the mean UK salt intake remains far above the target level of 6g per day, further efforts with...
Source: The Nutrition Society - January 23, 2013 Category: Nutrition Authors: NS Publications Team Source Type: news
