What’s New in the World of Food Science

Every single day, researchers in the U.S. and abroad are working tirelessly to find out more about how our bodies function. Below are the most recent findings about the function of certain nutrients, how they are processed by the body, and the long and short-term effects we might experience.

Coffee may help stave off MS

Two separate studies published in the Journal of Neurology, Neurosurgery & Psychiatry showed that consistent coffee-drinkers had a significantly reduced risk for developing multiple sclerosis as compared to those who did not drink coffee at all. Interestingly enough, those who drank at least 6 cups of coffee a day had a 28-30% lower risk. Previous studies have also linked high coffee intake with reduced rates of type II diabetes, stroke, and cardiovascular disease.

Real benefits to organic milk and meat

Recent findings in the British Journal of Nutrition show clear differences between organic and conventionally produced milk and meat products. Researchers analyzed global data and found that organic milk and meat actually contain 50% more omega-3 fatty acids, which are linked to a reduced risk of heart disease, improved neurological development, and improved immune function.

Eggs don’t increase risk of heart disease

Contrary to the commonly held belief, the consumption of dietary cholesterol carries little to no risk of cardiovascular disease, according to findings published in the American Journal of Clinical Nutrition. Although eggs are a significant source of cholesterol, eating them moderately (one per day) does not increase the risk of heart disease at all, even for study participants who were genetically predisposed to high cholesterol levels.

Cut sodium and add flavor with fish sauce

A Journal of Food Science study found that substituting salt with fish sauce in savory dishes was the most effective method of reducing sodium intake while still retaining flavor. Fish sauce is a standard condiment used in Southeast Asian cuisine that is made with fermented anchovies and is readily available in most grocery stores throughout the US.

Barley helps you feel fuller

A Swedish study published in the British Journal of Nutrition shows that the combination of dietary fibers found in barley can significantly improve health by reducing blood sugar levels as well as the risk for diabetes. In addition, eating barley also reduces the appetite and may help prevent over-eating by increasing the gut hormones that control metabolism and the feeling of satiation.