Nutrition

A study on how animal meats and their plant-based alternatives are digested uncover key nutritional differences with implications for future food innovation.

A*STAR researchers explore the potential of faba beans and olive oil in creating a healthier plant-based chicken fat substitute.

Research indicates that plant-based alternatives can significantly change nutritional profiles compared to animal-protein diets.

Research indicates that a mother’s diet before conception may influence her child’s brain development and behavior.

Understanding the psychological traits of flexitarians reveal the different motivations for adopting a flexitarian diet.

A*STAR researchers explore mushroom extracts as healthy fat substitutes to boost the nutritional profiles of meat products.

Research reveals that the way we chew can affect our blood sugar levels, offering improved strategies for managing blood sugar in people at risk for type 2 diabetes.

Despite an increased calorie intake, the consumption of unsaturated fats from Asian-based oil blends did not lead to significant changes in total body fat among Asian participants.

A new digital healthcare platform allows physicians to remotely monitor elderly patients at risk of malnutrition with a smartphone.

Changing the texture of food can change eating rates and represent a new approach to helping people manage their nutrition.

A*STAR researchers measure the caloric and nutritional profiles of popular local dishes, revealing that they may be more guilty pleasures than healthy staples.

The first reference range of circulating fatty acids in Singaporeans paves the way for more accurate insights into the cardiovascular health of local populations.