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New research suggests that the consumption of peanuts can improve memory and brain vascular function
A new study has found that the consumption of roasted peanuts (unsalted with skin) can improve memory and significantly enhance brain vascular function.
The study, conducted by NUTRIM (Institute of Nutrition and Translational Research in Metabolism) in Maastricht University Medical Centre in the Netherlands, consisted of 31 healthy adults. While this is a small sample findings suggest that eating 60 grams of peanuts daily can significantly improve cerebral blood flow, memory and even lower blood and pulse pressure.
Peanuts had this result in the study because of theirs high concentrations of the amino acid L-arginine, as well as being a great source of unsaturated fats, antioxidants, dietary fibre and polyphenols. These nutrients may help account for the positive health effects observed in this study.
Healthy foods improve quality of life for adults with heart failure
A trial of 150 adults who were hospitalised due to heart failure found that participants who received quality nutritional food delivery upon discharge, reported a higher quality of life than those who received only dietary guidance.
This study, funded by the American Heart Association, sought to test whether participants with acute heart failure would benefit from receiving dietary support upon discharge. The 150 participants were split into three groups who either received only dietary guidance without food delivery, boxes of fresh produce with dietary guidance and medically tailored meals.
A significant 53% of the trial group expressed issues with food insecurity, which is proven to increase the risk of chronic health conditions. Findings in this trial support providing those who are vulnerable after hospitalisation with acute heart failure with healthy and nutritious meals could be transformative.
An increased diet of black tea and berries could support healthy ageing
A study has found that an increased intake of black tea and berries as well as citrus fruits and apples can significantly improve health.
The study, conducted by Harvard TH Chan School of public Health, Edith Cowan University and Queen’s University Belfast analysed over 60,000 women and 20,000 men over the age of 24. Their research found that foods rich in flavonoids increased the likelihood of healthy ageing. The study found that people who have a higher flavonoid intake are less likely to have major health concerns, such as dementia and generally live longer.
An increased diet of flavonoid-dense foods by 3 servings each day could lower the potential risk of poor mental health in men by 15% and prevent ageing outcomes in women by 6% -11%.
Mandatory nutrient warning labels could prevent 100,000+ obesity-related deaths in England
Researchers from the University of Liverpool have found that making front-of-pack nutrition labelling mandatory could significantly reduce obesity rates, saving thousands of lives across the UK.
In a study published in the Lancet Regional Health – Europe, the first modelled estimate to date shows how mandatory nutrition labelling could impact obesity prevalence and mortality in England’s population.
Implementing nutrient warning labels -similar to those used in Chile - was projected to reduce obesity prevalence by 4.44 percentage points and prevent or postpone approximately 110,000 deaths.
Long-term melatonin use may pose hidden heart risks, new research finds
A large review of health data from more than 130,000 adults with insomnia found that people who took melatonin for a year or longer were more likely to develop heart failure, be hospitalised for the condition, or die from any cause compared to those who didn't take it.
While the study cannot prove that melatonin directly causes these outcomes, the strong association raises important safety questions about long-term use of this popular sleep aid.
Researchers emphasise that more studies are needed to fully understand melatonin's impact on heart health and ensure it can be used safely.
Sunflowers may be the future of "vegan meat"
A collaboration between Brazilian and German researchers has led to the development of a new type of food made from sunflower flour that can serve as a substitute for meat.
The new ingredient, made from refined sunflower flour, delivers excellent nutritional value and a mild flavour. Researchers enriched the product with tomato powder, spices, and a mixture of fat sources made up of sunflower, olive, and linseed oils.
Tests showed strong texture and healthy fat content, suggesting great potential for use in the growing plant-based food sector.