Soybeans have been known to reduce low-density lipoprotein (LDL) cholesterol – also known as “bad” cholesterol – for some time, but new research from the University of Illinois Urbana-Champaign has identified the specific protein involved in this mechanism and how it works.
Greenhouse gases resulting from rotted and otherwise wasted food accounts for around half of all global food system emissions, according to a new study.
Around one-third (pdf) of all food produced is either lost or wasted each year, according to the UN Food and Agriculture Organization (FAO).
The new research, published in the journal Antioxidants, finds soybean flour that’s high in the protein B-conglycinin reduces the risk of high cholesterol and fatty liver disease.
Eating a low-carbohydrate diet can improve treatment of liver metastases in people with breast cancer, suggests a new study.
University of Illinois researchers have found that liver metastases in breast cancer patients rely on increased amounts of glucose, indicating the possibility of a dietary intervention to reduce tumor burden and increase treatment efficacy.
BOSTON (WCIA) — Thousands of runners and wheelchair racers took to the streets of Boston on Monday for the 127th edition of the Boston Marathon. By noon central time, the winners had already crossed the finish line and one of them has a Central Illinois connection.
Susannah Scaroni, the winner of the women’s wheelchair division, is a University of Illinois alumna and still trains with the university’s wheelchair track team. On Monday, she dominated her division with an unofficial time of 1:41:45. The runner-up crossed the finish line five minutes later.
URBANA, Ill. – The University of Illinois is partnering with Perdue Farms and Cornell University on a project to study policy and management approaches to further reduce Salmonella cases linked to raw poultry.
When enhancing foods to capture the health-promoting benefits of non-digestible carbohydrates like fiber, it is important to address consumer-perceived gastrointestinal effects typically associated with fiber-rich diets.
Tolerable intake levels of non-digestible carbohydrates (NDCs), like fiber, are needed to manage consumer-reported gastrointestinal effects such as gas and bloating.
Fiber-rich food is important for gastrointestinal health, but most Americans don't get enough in their typical diet. While fiber supplements can help, they can also cause unpleasant side effects such as excessive bloating and gas.
Two new papers from the University of Illinois make it easier for food manufacturers to amplify fiber in foods and beverages for health benefit without digestive discomfort. Both are published in the journal Advances in Nutrition.
CHAMPAIGN, Ill. — A protein in soybeans has the potential to reduce LDL cholesterol (or “bad” cholesterol) and decrease the risk of developing heart disease, according to researchers from the University of Illinois Urbana-Champaign. So far, studies show that soy has the ability to lower cholesterol and regulate lipids in the body. Now, researchers are closely examining two specific soy proteins they think may cause this, glycinin and B-conglycinin. Results show that consuming soy flour rich in B-conglycinin can potentially reduce bad cholesterol levels.
URBANA, Ill. – Artificial food dyes have been linked to multiple health concerns, including hyperactivity in children, allergies, and certain cancers. The science isn’t settled and the Food and Drug Administration says color additives are safe, but consumers are nonetheless clamoring for natural alternatives.