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Home > News > Globalinforesearch > Foods & Beverage
    in:  Foods & Beverage   |  2017-09-19   |  by:  GlobalInfoResearch

    Whole grains decrease colorectal cancer risk, processed meats increase the risk

    Eating whole grains daily, such as brown rice or whole-wheat bread, reduces colorectal cancer risk, with the more you eat the lower the risk, finds a new report by the American Institute for Cancer Research (AICR) and the World Cancer Research Fund (WCRF). This is the first time AICR/WCRF research links whole grains independently to lower cancer risk. Diet, Nutrition, Physical Activity and Colorectal Cancer also found that hot dogs, bacon and other processed meats consumed regularly increase the risk of this cancer. There was strong evidence that physical activity protects against colon cancer. "Colorectal cancer is one of the most common cancers, yet this report demonstrates there is a lot people can do to dramatically lower their risk," said Edward L. Giovannucci, MD, ScD, lead author of the report and professor of nutrition and epidemiology at the Harvard TH Chan School of Public Health. "The findings from this comprehensive report are robust and clear: Diet and lifestyle have a major role in colorectal cancer." The new report evaluated the scientific research worldwide on how diet, weight and physical activity affect colorectal cancer risk. The report analyzed 99 studies, including data on 29 million people, of whom over a quarter of a million were diagnosed with colorectal cancer. Other factors found to increase colorectal cancer include: Eating high amounts of red meat (above 500 grams cooked weight a week), such as beef or pork Being overweight or obese Consuming two or more daily alcoholic drinks (30 grams of alcohol), such as wine or beer Lowering Risk with Fiber, Activity and Grains The report concluded that eating approximately three servings (90 grams) of whole grains daily reduces the risk of colorectal cancer by 17 percent. It adds to previous evidence showing that foods containing fiber decreases the risk of this cancer. For physical activity, people who are more physically active have a lower risk of colon cancer compared to those who do very little physical activity. Here, the decreased risk was apparent for colon and not rectal cancer. In the US, colorectal cancer is the third most common cancer among both men and women, with an estimated 371 cases diagnosed each day. AICR estimates that 47 percent of US colorectal cancer cases could be prevented each year through healthy lifestyle changes. Notes Giovannucci: "Many of the ways to help prevent colorectal cancer are important for overall health. Factors such as maintaining a lean body weight, proper exercise, limiting red and processed meat and eating more whole grains and fiber would lower risk substantially. Moreover, limiting alcohol to at most two drinks per day and avoidance or cessation of smoking also lower risk." Fish, Fruits and Vegetables, Emerging Evidence The report found other links between diet and colorectal cancer that were visible but not as clear. There was limited evidence that risk increases with low intake of both non-starchy vegetables and fruit. A higher risk was observed for intakes of less than 100 grams per day (about a cup) of each. Links to lowering risk of colorectal cancer was with fish and foods containing vitamin C. Oranges, strawberries and spinach are all foods high in vitamin C. The research continues to emerge for these factors, but it all points to the power of a plant-based diet, says Alice Bender, MS, RDN, AICR Director of Nutrition Programs. "Replacing some of your refined grains with whole grains and eating mostly plant foods, such as fruits, vegetables and beans, will give you a diet packed with cancer-protective compounds and help you manage your weight, which is so important to lower risk." "When it comes to cancer there are no guarantees, but it's clear now there are choices you can make and steps you can take to lower your risk of colorectal and other cancers," said Bender. Story Source: Materials provided by American Institute for Cancer Research. Note: Content may be edited for style and length.
    in:  Foods & Beverage   |  2017-09-11   |  by:  GlobalInfoResearch

    Moderate consumption of fats, carbohydrates best for health, international study

    Research with more than 135,000 people across five continents has shown that a diet which includes a moderate intake of fat and fruits and vegetables, and avoidance of high carbohydrates, is associated with lower risk of death. To be specific about moderate, the lowest risk of death was in those people who consume three to four servings (or a total of 375 to 500 grams) of fruits, vegetables and legumes a day, with little additional benefit from more. As well, contrary to popular belief, consuming a higher amount of fat (about 35 per cent of energy) is associated with a lower risk of death compared to lower intakes. However, a diet high in carbohydrates (of more than 60 per cent of energy) is related to higher mortality, although not with the risk of cardiovascular disease. These are the top messages of two reports published today in The Lancet, both produced from a major global study led by researchers at the Population Health Research Institute (PHRI) of McMaster University and Hamilton Health Sciences in Hamilton, Canada. The reports are also being presented today at the Congress of the European Society of Cardiology in Barcelona, Spain. The data are from the Prospective Urban Rural Epidemiology (PURE) study which followed more than 135,000 people from 18 low-income, middle-income and high-income countries. The study asked people about their diet and followed them for an average of seven and half years. The research on dietary fats found that they are not associated with major cardiovascular disease, but higher fat consumption was associated with lower mortality; this was seen for all major types of fats (saturated fats, polyunsaturated fats and mono unsaturated fats), with saturated fats being associated with lower stroke risk. Total fat and individual types of fat were not associated with risk of heart attacks or death due to cardiovascular disease. The researchers point out that, while this may appear surprising to some, these new results are consistent with several observational studies and randomized controlled trials conducted in Western countries during the last two decades. The large new study, when viewed in the context of most previous studies, questions the conventional beliefs about dietary fats and clinical outcomes, says Mahshid Dehghan, the lead author for the study and an investigator at PHRI. "A decrease in fat intake automatically led to an increase in carbohydrate consumption and our findings may explain why certain populations such as South Asians, who do not consume much fat but consume a lot of carbohydrates, have higher mortality rates," she said. Dehghan pointed out that dietary guidelines have focused for decades on reducing total fat to below 30 per cent of daily caloric intake and saturated fat to below 10 per cent of caloric intake. This is based on the idea that reducing saturated fat should reduce the risk of cardiovascular disease, but did not take into account how saturated fat is replaced in the diet. She added that the current guidelines were developed about four decades ago using data from some Western countries where fat was more than 40 per cent or 45 per cent of caloric intake and saturated fat intakes were more than 20 per cent. The consumption of these are now much lower in North America and Europe (31 per cent and 11 per cent respectively). The second paper from the PURE study assessed fruit, vegetable and legume consumption and related them to deaths, heart disease and strokes. The study found current fruit, vegetable and legume intake globally is between three to four servings per day, but most dietary guidelines recommend a minimum of five daily servings. Given that fruits and vegetables are relatively expensive in most middle-income and low-income countries, this level of consumption is unaffordable for most people in many regions of the world such as South Asia, China, Southeast Asia and Africa, where the levels of their consumption is much lower than in Western countries. "Our study found the lowest risk of death in those who consumed three to four servings or the equivalent to 375 to 500 grams of fruits, vegetables and legumes per day, with little additional benefit for intake beyond that range," said Victoria Miller, a McMaster doctoral student and lead author of the paper. "Additionally, fruit intake was more strongly associated with benefit than vegetables. "The PURE study includes populations from geographic regions which have not been studied before, and the diversity of populations adds considerable strength that these foods reduce disease risk." Previous research has shown that eating fruits, vegetables and legumes decreases the risk of cardiovascular disease and deaths, but most studies were conducted mainly in North America and Europe with a few from other parts of the world. "Raw vegetable intake was more strongly associated with a lower risk of death compared to cooked vegetable intake, but raw vegetables are rarely eaten in South Asia, Africa and Southeast Asia," Miller said. "Dietary guidelines do not differentiate between the benefits of raw versus cooked vegetables -- our results indicate that recommendations should emphasize raw vegetable intake over cooked." Legumes include beans, black beans, lentils, peas, chickpeas and black-eyed peas and are frequently eaten as an alternative for meat or some grains and starches such as pasta and white bread. "Legumes are commonly consumed by many populations in South Asia, Africa and Latin America. Eating even one serving per day decreases the risk of cardiovascular disease and death. Legumes are not commonly consumed outside these geographic regions, so increased consumption among populations in Europe or North America may be favourable," said Miller. In a third study, published concurrently by The Lancet Diabetes and Endocrinology, the same researchers looked at the impact of fats and carbohydrates on blood lipids and blood pressure. They found that LDL (so-called 'bad' cholesterol) is not reliable in predicting effects of saturated fat on future cardiovascular events. Instead, the ratio of Apolipoprotein B (ApoB) and Apolipoprotein A1 (ApoA1), or organizing proteins in the blood, give the best indication of the impact of saturated fat on cardiovascular risk. Andrew Mente, an investigator at PHRI and an associate professor of the Department of Health Research Methods, Evidence and Impact at McMaster, is an author on the three studies. "The findings of these studies are robust, globally applicable and provide evidence to inform nutrition policies. This is relevant because in some parts of the world nutritional inadequacy is a problem, whereas in other parts of the world nutritional excesses may be the problem," he said. "Most people in the world consume three to four servings of fruits, vegetables and legumes a day. This target is likely more affordable and achievable, especially in low and middle income countries where the costs of fruits and vegetables are relatively high." "Moderation in most aspects of diet is to be preferred, as opposed to very low or very high intakes of most nutrients," said Salim Yusuf, principal investigator of the study and the director of the PHRI. Story Source: Materials provided by McMaster University. Note: Content may be edited for style and length.
    in:  Foods & Beverage   |  2017-09-04   |  by:  GlobalInfoResearch

    Moderate consumption of fats, carbohydrates best for health, international study shows

    Research with more than 135,000 people across five continents has shown that a diet which includes a moderate intake of fat and fruits and vegetables, and avoidance of high carbohydrates, is associated with lower risk of death. To be specific about moderate, the lowest risk of death was in those people who consume three to four servings (or a total of 375 to 500 grams) of fruits, vegetables and legumes a day, with little additional benefit from more. As well, contrary to popular belief, consuming a higher amount of fat (about 35 per cent of energy) is associated with a lower risk of death compared to lower intakes. However, a diet high in carbohydrates (of more than 60 per cent of energy) is related to higher mortality, although not with the risk of cardiovascular disease. These are the top messages of two reports published today in The Lancet, both produced from a major global study led by researchers at the Population Health Research Institute (PHRI) of McMaster University and Hamilton Health Sciences in Hamilton, Canada. The reports are also being presented today at the Congress of the European Society of Cardiology in Barcelona, Spain. The data are from the Prospective Urban Rural Epidemiology (PURE) study which followed more than 135,000 people from 18 low-income, middle-income and high-income countries. The study asked people about their diet and followed them for an average of seven and half years. The research on dietary fats found that they are not associated with major cardiovascular disease, but higher fat consumption was associated with lower mortality; this was seen for all major types of fats (saturated fats, polyunsaturated fats and mono unsaturated fats), with saturated fats being associated with lower stroke risk. Total fat and individual types of fat were not associated with risk of heart attacks or death due to cardiovascular disease. The researchers point out that, while this may appear surprising to some, these new results are consistent with several observational studies and randomized controlled trials conducted in Western countries during the last two decades. The large new study, when viewed in the context of most previous studies, questions the conventional beliefs about dietary fats and clinical outcomes, says Mahshid Dehghan, the lead author for the study and an investigator at PHRI. "A decrease in fat intake automatically led to an increase in carbohydrate consumption and our findings may explain why certain populations such as South Asians, who do not consume much fat but consume a lot of carbohydrates, have higher mortality rates," she said. Dehghan pointed out that dietary guidelines have focused for decades on reducing total fat to below 30 per cent of daily caloric intake and saturated fat to below 10 per cent of caloric intake. This is based on the idea that reducing saturated fat should reduce the risk of cardiovascular disease, but did not take into account how saturated fat is replaced in the diet. She added that the current guidelines were developed about four decades ago using data from some Western countries where fat was more than 40 per cent or 45 per cent of caloric intake and saturated fat intakes were more than 20 per cent. The consumption of these are now much lower in North America and Europe (31 per cent and 11 per cent respectively). The second paper from the PURE study assessed fruit, vegetable and legume consumption and related them to deaths, heart disease and strokes. The study found current fruit, vegetable and legume intake globally is between three to four servings per day, but most dietary guidelines recommend a minimum of five daily servings. Given that fruits and vegetables are relatively expensive in most middle-income and low-income countries, this level of consumption is unaffordable for most people in many regions of the world such as South Asia, China, Southeast Asia and Africa, where the levels of their consumption is much lower than in Western countries. "Our study found the lowest risk of death in those who consumed three to four servings or the equivalent to 375 to 500 grams of fruits, vegetables and legumes per day, with little additional benefit for intake beyond that range," said Victoria Miller, a McMaster doctoral student and lead author of the paper. "Additionally, fruit intake was more strongly associated with benefit than vegetables. "The PURE study includes populations from geographic regions which have not been studied before, and the diversity of populations adds considerable strength that these foods reduce disease risk." Previous research has shown that eating fruits, vegetables and legumes decreases the risk of cardiovascular disease and deaths, but most studies were conducted mainly in North America and Europe with a few from other parts of the world. "Raw vegetable intake was more strongly associated with a lower risk of death compared to cooked vegetable intake, but raw vegetables are rarely eaten in South Asia, Africa and Southeast Asia," Miller said. "Dietary guidelines do not differentiate between the benefits of raw versus cooked vegetables -- our results indicate that recommendations should emphasize raw vegetable intake over cooked." Legumes include beans, black beans, lentils, peas, chickpeas and black-eyed peas and are frequently eaten as an alternative for meat or some grains and starches such as pasta and white bread. "Legumes are commonly consumed by many populations in South Asia, Africa and Latin America. Eating even one serving per day decreases the risk of cardiovascular disease and death. Legumes are not commonly consumed outside these geographic regions, so increased consumption among populations in Europe or North America may be favourable," said Miller. In a third study, published concurrently by The Lancet Diabetes and Endocrinology, the same researchers looked at the impact of fats and carbohydrates on blood lipids and blood pressure. They found that LDL (so-called 'bad' cholesterol) is not reliable in predicting effects of saturated fat on future cardiovascular events. Instead, the ratio of Apolipoprotein B (ApoB) and Apolipoprotein A1 (ApoA1), or organizing proteins in the blood, give the best indication of the impact of saturated fat on cardiovascular risk. Andrew Mente, an investigator at PHRI and an associate professor of the Department of Health Research Methods, Evidence and Impact at McMaster, is an author on the three studies. "The findings of these studies are robust, globally applicable and provide evidence to inform nutrition policies. This is relevant because in some parts of the world nutritional inadequacy is a problem, whereas in other parts of the world nutritional excesses may be the problem," he said. "Most people in the world consume three to four servings of fruits, vegetables and legumes a day. This target is likely more affordable and achievable, especially in low and middle income countries where the costs of fruits and vegetables are relatively high." "Moderation in most aspects of diet is to be preferred, as opposed to very low or very high intakes of most nutrients," said Salim Yusuf, principal investigator of the study and the director of the PHRI. Story Source: Materials provided by McMaster University. Note: Content may be edited for style and length.
    in:  Foods & Beverage   |  2017-08-18   |  by:  GlobalInfoResearch

    Dissolvable, easy-to-use milk capsules for your coffee

    Have your coffee without spilling the milk: Researchers at Martin Luther University Halle-Wittenberg (MLU) have developed a milk capsule that dissolves when placed in a hot drink. Not only does this reduce the consumption of packaging material, the capsules are easier to use than conventional plastic containers. The research group published its findings in the journal Chemical Engineering & Technology. The new milk capsules essentially could be compared to sugar cubes filled with milk or condensed milk. "A crystalline crust forms a type of packaging around the capsules that easily dissolves in hot liquid," explains Martha Wellner, who developed the process as part of her PhD studies at MLU's former Centre of Engineering Sciences under Professor of Engineering Joachim Ulrich. The production of the capsules is relatively simple. First a solution of milk and the desired sugar, or any other non-sweet material which gives the coating properties, is produced and placed in a mould. As the solution cools, the excess sugar moves to the edge of the liquid, forming crystals. The milk-sugar solution fills up the interior. Wellner, a nutritional scientist, conducted multiple trials to examine which materials and which cooling processes delivered the best results. Currently there are two options for milk containers: sweetened and lightly sweetened. The researchers are still working on an unsweetened sugar free version. The capsules can be produced in various shapes and stored at room temperature. Once the milk has been encapsulated it can keep for at least three weeks. "Our processes can also be used for other liquids. For example, we can also encapsulate fruit juice concentrate," explains Wellner. Joachim Ulrich came up with the idea of the encapsulation process years ago. His team has been studying crystal formation processes for many years, searching for ways to apply them in industry, for example in the production of pills. "We have already studied different encapsulation processes as part of other PhD projects, however with other aims in mind," says Ulrich. He believes the new, environmentally friendly development has a lot of potential applications. "For example, the capsules could replace the small, extremely unpractical coffee creamer packaging that is used in great quantities at conferences or on airplanes." The scientists already registered a patent for the process in 2015; however, there is still no final product on the market. Before this could happen, it has to be investigated whether the milk capsules meet all necessary and legal requirements for groceries in general and also whether the hassle-free containers can be produced as industrial products. Story Source: Materials provided by Martin-Luther-Universität Halle-Wittenberg. Note: Content may be edited for style and length.
    in:  Foods & Beverage   |  2017-08-09   |  by:  GlobalInfoResearch

    Global Carotenoids Market Size Forecast

    Global Carotenoids Market Research Report 2017 is a professional and in-depth study on the current state of the Carotenoids market. The production of Carotenoids is estimated from 2022 MT in 2012 to 2372 MT in 2016, with a CAGR of 4.92% North America, China, and Europe are the major manufacturing market in the world. At present, the major manufacturers of Carotenoids are DSM, BASF, Allied Biotech, Chenguang Biotech, FMC, Dohler, Chr. Hansen, Carotech, DDW, Excelvite, AnHui Wisdom, Tian Yin and Kemin etc. The latest Global Carotenoids Industry 2017 Market Research Report include Size, Share, Trends, Growth, Company Profiles, Research, Report, Opportunities, Segmentation, Forecast, Landscape, scenario, Applications The Global Carotenoids Industry 2017 Market Research Report is a professional and in-depth study on the current state of the Carotenoids industry. The report provides a basic overview of the industry including definitions, classifications, applications and industry chain structure. The Carotenoids market analysis is provided for the Global markets including development trends, competitive landscape analysis, and key regions development status.  Development policies and plans are discussed as well as manufacturing processes and Bill of Materials cost structures are also analyzed. This report also states import/export consumption, supply and demand Figures, cost, price, revenue and gross margins. The report focuses on Global major leading industry players providing information such as company profiles, product picture and specification, capacity, production, price, cost, revenue and contact information. Upstream raw materials and  equipment and downstream demand analysis is also carried out. The Carotenoids industry development trends and marketing channels are analyzed. Finally the feasibility of new investment projects are assessed and overall research conclusions offered. With 149 tables and figures the report provides key statistics on the state of the industry and is a valuable source of guidance and direction for companies and individuals interested in the market. GlobalInfoResearch All Rights Reserved  
    in:  Foods & Beverage   |  2017-08-04   |  by:  GlobalInfoResearch

    Green tea ingredient may ameliorate memory impairment, brain insulin resistance, and obesity

    A study published online in The FASEB Journal, involving mice, suggests that EGCG (epigallocatechin-3-gallate), the most abundant catechin and biologically active component in green tea, could alleviate high-fat and high-fructose (HFFD)-induced insulin resistance and cognitive impairment. Previous research pointed to the potential of EGCG to treat a variety of human diseases, yet until now, EGCG's impact on insulin resistance and cognitive deficits triggered in the brain by a Western diet remained unclear. "Green tea is the second most consumed beverage in the world after water, and is grown in at least 30 countries," said Xuebo Liu, Ph.D., a researcher at the College of Food Science and Engineering, Northwest A&F University, in Yangling, China. "The ancient habit of drinking green tea may be a more acceptable alternative to medicine when it comes to combatting obesity, insulin resistance, and memory impairment." Liu and colleagues divided 3-month-old male C57BL/6J mice into three groups based on diet: 1) a control group fed with a standard diet, 2) a group fed with an HFFD diet, and 3) a group fed with an HFFD diet and 2 grams of EGCG per liter of drinking water. For 16 weeks, researchers monitored the mice and found that those fed with HFFD had a higher final body weight than the control mice, and a significantly higher final body weight than the HFFD+EGCG mice. In performing a Morris water maze test, researchers found that mice in the HFFD group took longer to find the platform compared to mice in the control group. The HFFD+EGCG group had a significantly lower escape latency and escape distance than the HFFD group on each test day. When the hidden platform was removed to perform a probe trial, HFFD-treated mice spent less time in the target quadrant when compared with control mice, with fewer platform crossings. The HFFD+EGCG group exhibited a significant increase in the average time spent in the target quadrant and had greater numbers of platform crossings, showing that EGCG could improve HFFD-induced memory impairment. "Many reports, anecdotal and to some extent research-based, are now greatly strengthened by this more penetrating study," said Thoru Pederson, Ph.D., Editor-in-Chief of The FASEB Journal.   Story Source:   Materials provided by Federation of American Societies for Experimental Biology. Note: Content may be edited for style and length.
    in:  Foods & Beverage   |  2017-08-04   |  by:  GlobalInfoResearch

    The nitty-gritty behind how onions make you cry

    Adding onions to a recipe can make a meal taste rich and savory, but cutting up the onion can be brutal. Onions release a compound called lachrymatory factor (LF), which makes the eyes sting and water. Scientists know that a certain enzyme causes this irritating compound to form but precisely how it helps LF form in the onion remained an open question. Now, one group reports in ACS Chemical Biology that they have the answer. According to the National Onion Association, the average American consumes 20 pounds of onions each year. When an onion is cut, it has a natural defense mechanism that springs into action, producing LF. This kind of compound is rare -- only four known natural types exist. An enzyme in the onion known as lachrymatory factor synthase (LFS) spurs production of LF in the onion. "Tearless" onions, sold exclusively in Japan for a hefty price, don't make LFS so they also don't produce the irritant LF. But scientists have been at a loss to explain exactly how LFS helps LF form. That's because it is extremely reactive, and LF evaporates or breaks down easily. Marcin Golczak and colleagues wanted to take a different approach to solve this mystery once and for all. The team determined the crystal structure of LFS and analyzed it. With the crystal structure, they could finally see the architecture of the enzyme as a whole and its active site as it bound to another compound. By combining this information with known information about similar proteins, the group developed a detailed chemical mechanism that could explain the precise steps involved in LF synthesis -- and hence, why people wind up crying when they chop an onion.   Story Source:   Materials provided by American Chemical Society. Note: Content may be edited for style and length.
    in:  Foods & Beverage   |  2017-07-20   |  by:  GlobalInfoResearch

    Artificial sweeteners linked to risk of weight gain, heart disease and other health issues

    Artificial sweeteners may be associated with long-term weight gain and increased risk of obesity, diabetes, high blood pressure and heart disease, according to a new study published in CMAJ (Canadian Medical Association Journal) Consumption of artificial sweeteners, such as aspartame, sucralose and stevia, is widespread and increasing. Emerging data indicate that artificial, or nonnutritive, sweeteners may have negative effects on metabolism, gut bacteria and appetite, although the evidence is conflicting. To better understand whether consuming artificial sweeteners is associated with negative long-term effects on weight and heart disease, researchers from the University of Manitoba's George & Fay Yee Centre for Healthcare Innovation conducted a systematic review of 37 studies that followed over 400,000 people for an average of 10 years. Only 7 of these studies were randomized controlled trials (the gold standard in clinical research), involving 1003 people followed for 6 months on average. The trials did not show a consistent effect of artificial sweeteners on weight loss, and the longer observational studies showed a link between consumption of artificial sweeteners and relatively higher risks of weight gain and obesity, high blood pressure, diabetes, heart disease and other health issues. "Despite the fact that millions of individuals routinely consume artificial sweeteners, relatively few patients have been included in clinical trials of these products," said author Dr. Ryan Zarychanski, Assistant Professor, Rady Faculty of Health Sciences, University of Manitoba. "We found that data from clinical trials do not clearly support the intended benefits of artificial sweeteners for weight management." "Caution is warranted until the long-term health effects of artificial sweeteners are fully characterized," said lead author Dr. Meghan Azad, Assistant Professor, Rady Faculty of Health Sciences, University of Manitoba. Her team at the Children's Hospital Research Institute of Manitoba is undertaking a new study to understand how artificial sweetener consumption by pregnant women may influence weight gain, metabolism and gut bacteria in their infants. "Given the widespread and increasing use of artificial sweeteners, and the current epidemic of obesity and related diseases, more research is needed to determine the long-term risks and benefits of these products," said Azad. Story Source: Materials provided by Canadian Medical Association Journal. Note: Content may be edited for style and length.
    in:  Foods & Beverage   |  2017-07-18   |  by:  GlobalInfoResearch

    Diet rich in tomatoes cuts skin cancer in half in mice

    Daily tomato consumption appeared to cut the development of skin cancer tumors by half in a mouse study at The Ohio State University. The new study of how nutritional interventions can alter the risk for skin cancers appeared online in the journal Scientific Reports. It found that male mice fed a diet of 10 percent tomato powder daily for 35 weeks, then exposed to ultraviolet light, experienced, on average, a 50 percent decrease in skin cancer tumors compared to mice that ate no dehydrated tomato. The theory behind the relationship between tomatoes and cancer is that dietary carotenoids, the pigmenting compounds that give tomatoes their color, may protect skin against UV light damage, said Jessica Cooperstone, co-author of the study and a research scientist in the Department of Food Science and Technology in the College of Food, Agricultural, and Environmental Sciences at Ohio State. There were no significant differences in tumor number for the female mice in the study. Previous research has shown that male mice develop tumors earlier after UV exposure and that their tumors are more numerous, larger and more aggressive. "This study showed us that we do need to consider sex when exploring different preventive strategies," said the study's senior author, Tatiana Oberyszyn, a professor of pathology and member of Ohio State's Comprehensive Cancer Center. "What works in men may not always work equally well in women and vice versa." Previous human clinical trials suggest that eating tomato paste over time can dampen sunburns, perhaps thanks to carotenoids from the plants that are deposited in the skin of humans after eating, and may be able to protect against UV light damage, Cooperstone said. "Lycopene, the primary carotenoid in tomatoes, has been shown to be the most effective antioxidant of these pigments," she said. "However, when comparing lycopene administered from a whole food (tomato) or a synthesized supplement, tomatoes appear more effective in preventing redness after UV exposure, suggesting other compounds in tomatoes may also be at play." In the new study, the Ohio State researchers found that only male mice fed dehydrated red tomatoes had reductions in tumor growth. Those fed diets with tangerine tomatoes, which have been shown to be higher in bioavailable lycopene in previous research, had fewer tumors than the control group, but the difference was not statistically significant. Cooperstone is currently researching tomato compounds other than lycopene that may impart health benefits. Non-melanoma skin cancers are the most common of all cancers, with more new cases -- 5.4 million in 2012 -- each year than breast, prostate, lung and colon cancers combined, according to the American Cancer Society. Despite a low mortality rate, these cancers are costly, disfiguring, and their rates are increasing, according to the U.S. Department of Health and Human Services. "Alternative methods for systemic protection, possibly through nutritional interventions to modulate risk for skin-related diseases, could provide a significant benefit," Cooperstone said. "Foods are not drugs, but they can possibly, over the lifetime of consumption, alter the development of certain diseases," she said. Story Source: Materials provided by Ohio State University. Original written by Tracy Turner. Note: Content may be edited for style and length
    in:  Foods & Beverage   |  2017-06-01   |  by:  GlobalInfoResearch

    Tea consumption leads to epigenetic changes in women

    Epigenetic changes are chemical modifications that turn our genes off or on. In a new study from Uppsala University, researchers show that tea consumption in women leads to epigenetic changes in genes that are known to interact with cancer and estrogen metabolism. The results are published in the journal Human Molecular Genetics. It is well known that our environment and lifestyle factors, such as food choices, smoking and exposure to chemicals, can lead to epigenetic changes. In the current study, researchers from Uppsala University in collaboration with research groups around Europe, investigated if coffee and tea consumption may lead to epigenetic changes. Previous studies have suggested that both coffee and tea play an important role in modulating disease-risk in humans by suppressing tumour progression, decreasing inflammation and influencing estrogen metabolism, mechanisms that may be mediated by epigenetic changes. The results show that there are epigenetic changes in women consuming tea, but not in men. Interestingly, many of these epigenetic changes were found in genes involved in cancer and estrogen metabolism. "Previous studies have shown that tea consumption reduces estrogen levels which highlights a potential difference between the biological response to tea in men and women. Women also drink higher amounts of tea compared to men, which increases our power to find association in women," says Weronica Ek, researcher at the Department of Immunology, Genetics and Pathology, who led the study. The study did not find any epigenetic changes in individuals drinking coffee. Results from this study highlight the role of pharmacologically active components in tea being involved in cancer and estrogen metabolism, which can reflect that health effects related to tea consumption might be due to epigenetic changes. However, this study does not show if it is healthy or not to drink tea and further research is needed to understand how epigenetic changes found in this study affects our health. It has previously been demonstrated that tea catechins lead to epigenetic changes in vitro and in cultured cancer cells, arguing that some of the health effects of tea may be mediated by epigenetics. Story Source: Materials provided by Uppsala Universitet. Note: Content may be edited for style and length.
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Chemical

On: 2018-04-23

In Global Market, the consumption of Foundry Binder increases from 1737.4 K MT in 2012

In global market, the consumption of Foundry Binder increases from 1737.4 K MT in 2012 to 1974.3 K MT in 2016, at a CAGR of 3.25%. In 2016, the global Foundry Binder market is led by China, capturing about 35.83% of global Foundry Binder consumption. Europe is the second-largest region-wise market with 19.72% global production share. At present, the major manufacturers of Foundry Binder are concentrated in ASK, HA, Jinan Shengquan, BASF, Kao Chemicals, Suzhou Xingye, Mancuso Chemicals Limited, Foseco, Imerys, RPMinerals, United Erie, Eurotek, REFCOTEC, John Winter, J. B. DeVENNE INC, SI Group. ASK is the world leader, holding 9.94% production market share in 2016. Browse Related Reports: Global (North America, Europe and Asia-Pacific, South America, Middle East and Africa) Foundry Binder Market 2017 Forecast to 2022   Global Foundry Binder Market by Manufacturers, Countries, Type and Application, Forecast to 2022 In application, Foundry Binder downstream is wide and recently Foundry Binder has acquired increasing significance in various fields of Core Sand Casting and Mold Sand Casting. The Foundry Binder market is mainly driven by growing demand for Mold Sand Casting which accounts for nearly 66.06% of total downstream consumption of Foundry Binder in global. In the future, global market is expected to witness significant growth on account of rising applications, so in the next few years, Foundry Binder production will show a trend of steady growth. In 2022 the consumption of Foundry Binder is estimated to be 2484.6 K MT. On product prices, the slow downward trend in recent years will maintain in the future. GLOBAL INFO RESEARCH ALL RIGHTS RESERVED     Contact us: Tel:00852-58197708 (HK)    Email:sales@globalinforesearch.com  
by: GlobalInfoResearch
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