In the ever-evolving world of nutrition, this week brought several significant developments and announcements. From the awarding of grants for microbiome research to the unveiling of new scientific studies, the landscape of nutrition continues to expand and diversify. Let’s dive into some of this week’s highlights.
Investments in Microbiome Research
Danone North America announced it would be awarding two $25,000 grants for microbiome research this week. This significant investment reflects the growing recognition of the importance of gut health and the role of the microbiome in overall wellbeing. The microbiome, a community of trillions of bacteria living in our gut, plays a crucial role in our digestive health, immune system, and even mental health. As researchers continue to explore this relatively new field, the potential health benefits and interventions are expected to be groundbreaking.
Validation of Bimuno GOS Benefits
Clasado Biosciences, in collaboration with the PCSG, unveiled the results of a real-world evidence study on the health benefits of Bimuno GOS. The study further validates the numerous health benefits that this prebiotic offers, including promoting gut health and potentially boosting immunity. As the scientific community continues to explore the role of gut health in overall wellbeing, prebiotics like Bimuno GOS are gaining increased attention for their potential to support a healthy microbiome.
Increased SNAP EBT Benefits
Feeding America, a nationwide network of food banks, commended the USDA’s plans to increase SNAP EBT benefits for children during the summer. The move is a significant step towards combating food insecurity, a pressing issue that affects millions of Americans, particularly children. By increasing SNAP EBT benefits, the USDA will provide critical support to families struggling to afford nutritious food during the summer months when school meals may not be available.
New Method to Estimate Chemical Attributes of Spice Extracts
The University of Tsukuba developed a new method to estimate the chemical attributes of spice extracts. This innovative technique could revolutionize the way we understand and use spices, paving the way for more precise use in food products and potentially even in therapeutic applications.
TSI Group’s Innovation Award and Green Chef’s New Menu
In business news, TSI Group received the Innovator of the Year Award for its FZZR Technology. This recognition highlights the critical role of innovation in the nutrition industry. Additionally, Green Chef launched a new menu focused on gut and brain health, further emphasizing the growing awareness of the link between diet and cognitive function.
The Power of Combining Nutrition Education and Creative Arts Therapies
Drexel University found that combining nutrition education with creative arts therapies can improve the psychosocial well-being and cardiovascular health of overweight postmenopausal women. This innovative approach to health education underscores the importance of holistic interventions in promoting health and wellbeing.
Plant-Based Diets and COVID-19
A recent study published in the journal BMJ Nutrition Prevention Health found that individuals choosing plant-based diets are up to 39% less likely to contract a SARS-CoV-2 infection compared to meat eaters. The study also revealed that plant-based diets are associated with better body mass indices (BMIs) and lower obesity and overweight prevalence. This study adds to the growing body of evidence supporting the health benefits of plant-based diets.
These updates in the world of nutrition underscore the dynamism and diversity of this field. As we continue to unravel the complexities of nutrition and its impact on our health, it’s clear that nutrition will remain a significant domain of scientific research and innovation in the coming years.