Food and Beverage

Higher consumption of dietary trans fatty acids (dTFA), commonly used in processed foods to improve taste, texture and durability, has been linked to worsened memory function in men 45 years old and younger, according to a University of California, San Diego School of Medicine study published online on June 17 in PLOS ONE.

Healthier and longer lasting pita bread may be the outcome of barley research underway at the University of Adelaide’s Waite campus.

A daily sugar-sweetened beverage habit may increase the risk for non-alcoholic fatty liver disease (NAFLD), researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HRNCA) at Tufts University reported June 5 in the Journal of Hepatology.

First impressions are important. So much so that even armed with new information, many people won’t change their minds about genetically modified foods and global warming, a new University of Florida study shows.

Officials from the city of Zhuhai, China, and the University of California, Davis, signed a memorandum of understanding on May 22 to establish the World Food Center-China.












