Noticias sobre la Salud y Nutrición de Europa

At first sight, nothing betrays the strange happenings at the Restaurant of the Future, a spacious, bright university canteen where scientists and students stop in for food and lunchtime chatter. The chef, Jan Kiewied, is stir-frying peppers at a glo...

Acrylamide formation in heated food became a totally new research field, when its presence in various foods was revealed in 2002. The EU Commission reacted swiftly and in DG Research Framework Programme 6 (FP6) a strategic targeted research project, ...

Increased dietary intakes of acrylamide could raise the risk of endometrial and ovarian cancer by 29 and 78 per cent, respectively, says a new study.Over 62,000 women in the Netherlands, aged between 55 and 69, took part in the research that is one of...

The intake of acrylamide through food possibly increases the risk of endometrial cancer and ovarian cancer. The paper in which this association is described will be published shortly in the scientific journal Cancer Epidemiology, Biomarkers and Preven...

One of the largest medical studies ever undertaken has confirmed what many public health officials already feared: Being overweight can give you cancer.It is already established that excess body fat is an important cause of diabetes, heart disease, st...

DSM Food Specialities has received approval for Danish food safety authorities for the use of its Preventase, meaning that the acrylamide-reducing enzyme can now be used in food products throughout the EU and the US.At present, enzymes used in food pr...

The sweet and salty snack industry has suffered a lower sales growth rate in 2007 due to negative press over rising obesity rates, but sales still increased by almost two per cent in 2007, according to Euromonitor analyst Irina Kazanchuk.PepsiCo has b...

EU regulators and processors say they are examining the use of diacetyl for foods, following reports of hundreds of US workers falling ill from a deadly lung disease linked to the inhalation of the popcorn flavouring chemical."The experts of the ...

From October, McDonald’s Hungary replaces its cooking oil to a newly developed mixture that is made of rapeseed and sunflower seed oil. The new oil has lower than 2% TFA content – reduced from the current maximum of 5%. And the rate of saturated fats ...

A probe into the culinary offerings of the UK's favourite fast food restaurants has found "shockingly high levels of salt in some family, individual, and children's meal options", which in many cases could result in kids receiving well over ...

Flavor firm Wild reports seeing a surge in interest for its diacetyl-free butter flavors, following rekindled concerns in recent months surrounding the safety of the ingredient.The group, which originally launched its flavors around four years ago, sai...

The food industry faces a government inquiry into its role in Britain’s surging obesity and heart disease rates with ministers considering a ban on trans fats as the first decisive step. The inquiry, ordered by Alan Johnson, the health secretary, fo...

Novozymes launches Acrylaway (asparaginase) to reduce acrylamide which is formed when starchy foods are baked, fried or toasted at high temperatures. Acrylamide is under suspicion of causing cancer.

Worldwide licencee for PreventASe™ DSM Food Specialties, Frito-Lay and Procter &Gamble have reached an agreement on the Intellectual Property rights to apply asparaginase in food products in order to reduce acrylamide levels. The reduction is cata...