Fan of milk and cheese? Here’s some good news - researchers have associated dairy-rich diets to reduced risk of developing diabetes and high blood pressure.
According to a large international study published in BMJ Open Diabetes Research & Care, a research team has found that eating at least two daily servings of dairy is associated with lower risk of diabetes and high blood pressure.
Dairy products; milk and cheese
To see if this link exists across a range of countries, researchers drew on people taking part in the Prospective Urban Rural Epidemiology (PURE) study, in which involves participants from 21 countries aged 35–70. Information on dietary intake over a period of 12 months was collected using food frequency questionnaires. Dairy products included milk, yoghurt, yoghurt drinks, cheese, and dishes prepared with dairy products. Butter and cream were assessed separately as they are not so commonly eaten.
The results demonstrated that total and full fat dairy were associated with a lower prevalence of metabolic syndrome, which was not the case for a diet with no daily dairy intake. Two dairy servings a day was associated with a 24% lower risk of metabolic syndrome, rising to a 28% lower risk for a full fat dairy intake.
It was also noted that consuming at least two servings of full fat dairy per day was linked to an 11%–12% lower risk of high blood pressure and diabetes, whilst three servings of full fat dairy intake per day decreased the risks by 13% -14%.
Heart and stethoscope
The researchers stated that ‘If our findings are confirmed in sufficiently large and long term trials, then increasing dairy consumption may represent a feasible and low cost approach to reducing (metabolic syndrome), hypertension, diabetes, and ultimately cardiovascular disease events worldwide.’
Food safety refers to handling, preparing and storing food in a way that best reduces the risk of people becoming sick, and it’s a topic that’s high on everyone’s agenda. Here we explore three recent scientific advances in the area of food safety.
Antibiotic detection in dairy products
Antibiotics are the largest group of medicines and, due to their use in treating animals, they have been making their way into the food chain and into food products. Consuming food that contain antibiotics could result in poor health outcomes, such as allergic reactions and other events. Antibiotics that accumulate in cattle milk can transfer into dairy products and so it’s urgent that we detect and address the issue.
A new test has been developed that showed, in a recent study, that it can detect antibiotics in food products. The precision of the test means that it can test for a wide range of antibiotics and the testing process is very simple and easy to conduct. It could also detect antibiotics at all stages of the food production process, which is great news in the fight to reduce antibiotics in the food chain.
Reducing contamination of smoked fish
Smoked fish is very popular in developing countries, as it is a good source of protein. The preparation of it involves hot‐smoking on traditional kilns using wood fuel. This practice is associated with high levels of a substance known as polycyclic aromatic hydrocarbons (PAHs) in the food, which has an impact on health.
An improved kiln has been introduced by the Food and Agriculture Organization of the United Nations to address the levels of PAHs in smoked fish. A recent study showed that the improved kiln not only works just as well at smoking the fish, but does so with safer levels of PAHs. This means that people can continue to consume this valuable protein source without the potentially cancer-causing chemicals.
The safest way to prepare fruit and veg?
Pesticides have been reported to find their way into our fruit and vegetables, albeit at minimal amounts. A recent study looked at food preparation techniques to compare what methods were the most effective in removing pesticides, with interesting results.
The simplest and most effective way was shown to be peeling the skin of fruit or trimming the outer layers of vegetables before cooking. Whilst this is the most effective, most of the vitamins may be stored close to the skin surface and so these are lost in this process.
Washing and soaking were sometimes effective and sometimes not. Washing causes less loss of nutrients and is less time consuming than peeling and it reduces the pesticide residue by a reasonable amount but it wasn’t always shown to be effective. How effective it could depended on the type of skin of the food.
Blanching was another method that was explored. Blanching vegetables in boiling water for one minute loses less nutrients than cooking, whilst removing pesticides very efficiently.
The results certainly give us food for thought in our meal preparation!
Researchers at the University of Waterloo, Canada, have developed an innovative method for capturing renewable natural gas from cow and pig manure for use as a fuel for heating homes, powering industry, and even as a replacement for diesel fuel in trucks.
It is based on a process called methanation. Biogas from manure is mixed with hydrogen, then run through a catalytic converter, producing methane from carbon dioxide in the biogas through a chemical reaction.
A biogas plant. Image: Pixabay
The researchers claim that power could be taken from the grid at times of low demand or generated on-site via wind or solar power to produce the hydrogen.
The renewable natural gas produced would yield a large percentage of the manure’s energy potential and efficiently store electricity, while emitting a fraction of the gases produced when the manure is used as a fertiliser.
‘The potential is huge,’ said David Simakov, Professor of Chemical Engineering at Waterloo. 'There are multiple ways we can benefit from this single approach.’
See a Farm Convert Pig Poop Into Electricity. Video: National Geographic
Using a computer model of a 2,000-head dairy farm in Ontario, which already collects manure and converts it into biogas in anaerobic digesters before burning it in generators, the researchers tested the concept.
They estimated that a $5-million investment in a methanation system would have a five-year payback period, taking government subsidies for renewable natural gas into account.
'This is how we can make the transition from fossil-based energy to renewable energy using existing infrastructure, which is a tremendous advantage,’ Simakov said.