Study: No link between refined grain foods, heart disease

High refined-grain food intake does not appear to boost risk of cardiovascular ailments.

October 6, 2022

Despite processed grains’ reputation for causing heart-related health woes, research indicates otherwise.

Harvard researchers study health impact of walnuts by using machine learning models

Findings show eating walnuts leaves a metabolomic signature in the body linked with lower risk of type 2 diabetes and cardiovascular disease.

June 2, 2021

Researchers used machine learning models to identify more precisely the components in walnuts that may be responsible for potentially reducing the risk of type 2 diabetes and cardiovascular diseases.

St. Boniface Hospital Executive Director of Research Dr. Grant Pierce

Canadian Institute of Health Research approves flax funding

September 21, 2016

St. Boniface Hospital Executive Director of Research Dr. Grant Pierce (Professor of Physiology and Pathophysiology, University of Manitoba) has received funding approval of $2,806,392 over seven years for his work on Dietary Flaxseed as a Nutritional Intervention for Cardiovascular Disease.

Filling the nutritional gap with fiber

Christine Cochran

August 10, 2015

Fiber is an essential part of a healthy diet, yet it is a nutrient that is under-consumed by the majority of Americans.

The beat goes on for heart healthy offerings

December 10, 2013

We know that a high-fiber diet can be a critical heart-healthy lifestyle change for young and middle-aged adults, but it’s one that’s worth the switch. Scientists from Northwestern University Feinberg School of Medicine studied adults between 20 and 59 years old a few years ago and found that those with the highest fiber intake had a significantly lower estimated lifetime risk for cardiovascular disease than those with the lowest fiber intake.

Ingredients News:

Understanding ‘natural’ trans-fats

June 21, 2012

If it’s time to think differently about trans-fats—from health recommendations to food choices to nutrition labeling—a new website can help. The site explores the important differences to human health between industrial and natural trans-fats.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

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Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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