Food industry related research papers - Cambridge Nutritional Sciences

Food industry related research papers

  1. Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort (Fiolet et al, 2018)                                                                                             In this large prospective study, a 10% increase in the proportion of ultra-processed foods in the diet was associated with a significant increase of greater than 10% in risks of overall and breast cancer.
  2. Depicted serving size: cereal packaging pictures exaggerate serving sizes and promote over-serving (Tal et al, 2017)                                                                                                          Cereal packages display serving sizes approximately 65% larger than suggested serving sizes. The serving size depicted on packaging in turn influences the amount of cereal consumers serve themselves, such that larger depicted serving sizes lead to larger servings, regardless of the verbally suggested serving size on nutrition labels.
  3. Artificial Sweeteners: A Systematic Review and Primer for Gastroenterologists (Spencer et al, 2016)                                                                                                  Artificial sweeteners (AS) are ubiquitous in food and beverage products, yet little is known about their effects on the gastrointestinal (GI) tract, and whether they play a role in the development of GI symptoms, especially in patients with irritable bowel syndrome. Two main areas on which there is data to suggest that AS may affect the GI tract include motility and the gut microbiome.
  4. Evaluation of nutritional quality of a novel pea protein (Yang et al, 2012)               The estimated PDCAAS of pea protein was 85 percent for children 3 to 10 years and 93 percent for adults. The pea protein evaluated in this study has a protein quality similar to that of casein, eggs, and soy and much higher than that of common vegetable based protein sources.
  5. Vitamins A, E and fatty acid composition of the eggs of caged hens and pastured hens (Karsten et al, 2010)                                                                                                                                                       In comparison to eggs of caged birds, the pastured hens’ eggs had twice as much vitamin E and long-chain omega-3 fatty acids, and 2.5-fold more total omega-3 fatty acids. Pastured hens, however, also weighed less and produced fewer eggs than caged hens, indicating that they should be supplemented with more dietary energy and crude protein, which could reduce the observed egg omega-3 fat and vitamins A and E concentrations.   
  6. Caloric Sweetener Consumption and Dyslipidemia Among US Adults                              (Welsh et al, 2010)                                                                                                                                                               In this study, there was a statistically significant correlation between dietary added sugars and blood lipid levels among US adults.