Effects of early nutritional interventions on the development of atopic disease in children Major Recommendations The following recommendations summarise the current evidence related to allergy prevention through dietary interventions, keeping in mind that some aspects are currently uncertain due to inadequate study design or paucity of data. 1. There is a current lack of evidence [...]
Each 10g increase in dietary and cereal fibre intake reduces an individual’s risk of colorectal cancer (CRC) by about 10 per cent, but fibre from fruit and vegetables contributes little to the risk reduction, a large meta-analysis concludes.
By Aoife Connors. Less than half of the pregnant women who participated in a study published in October’s Irish Medical Journal met the recommended national food guidelines for healthy eating during pregnancy, although most thought they had a healthy diet.
The pressing need for hospital-based doctors and GPs to learn new ways of preserving muscle function in vulnerable patients will be stressed at the inaugural Irish Society for Parenteral & Enteral Nutrition (ISPEN) annual conference in Dublin early next month.
By Lloyd Mudiwa. An expert on nutrition has explained that cheese is deemed to be unhealthy because it contains too many undesirable nutrients based on a nutrient profiling model.
Continuing her series on healthy meals, independent dietitian Paula Mee brings IMT readers a taste of the Orient with a quick and flavoursome chicken and vegetable stir-fry.
Prof Fionnuala McAuliffe and Ciara McGowan examine the specific nutritional and dietary needs of pregnant women to achieve the best possible health of both mother and baby.
Women can reap the benefits of milk in their exercise and training regimes, according to a Canadian study published in Medicine & Science in Sports & Exercise. It investigated two groups of women to see which group would gain muscle mass and lose fat mass after resistance exercise. One group consumed fat-free skimmed milk, while [...]
A new study shows that reducing just 3g of salt intake from our daily diet could dramatically decrease the chances of heart disease, writes Brian Herron On the back of new research, the European Society of Car-diology (ESC) has renewed calls to introduce limits on the amount of salt that people consume. The ESC described [...]
The European Food Safety Authority (EFSA) has expressed concern over certain ‘smoke flavourings’ in foodstuffs, in its first-ever review of these products. Out of the 11 smoke flavourings evaluated, experts found that the margins of safety for two of the products were large enough not to give rise to safety concerns when considering the uses [...]
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