Microbe diversity stable in fiber-rich diet

By contrast, none of these 19 inflammatory proteins decreased in participants assigned to a high-fiber diet rich in legumes, seeds, whole grains, nuts, vegetables and fruits. On average, the diversity of their gut microbes also remained stable. “We expected high fiber to have a more universally beneficial effect and increase microbiota diversity,” said Erica Sonnenburg, PhD, a senior research scientist in basic life sciences, microbiology and immunology. “The data suggest that increased fiber intake alone over a short time period is insufficient to increase microbiota diversity.”

The study published online July 12 in

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A new study has highlighted research by the Food and Drug Administration linking certain dog foods to canine dilated cardiomyopathy (DCM), a severe heart disease.

According to a new report by Tufts University researchers published on Thursday, researchers compared traditional dog foods with those that the FDA associated with DCM, looking at more than 800 compounds. Currently, peas are at the top of the list of ingredients linked with compounds that might be related to DCM.

Diets reported to be associated with DCM are often labeled “grain-free” and usually contain certain ingredients, including peas and potatoes, which are used to

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Johann Schuster, former executive chef and owner of Midtown restuarant Charivari, which closed in 2018 despite a fair share of fans for his scratch-made, Romanian cuisine, is back. At the time of Charivari’s closing, Schuster was also one of only a handful of chefs who were proponents of concepts such as in-house, whole-animal butchery and reducing food waste by using every part of the animal.

Upon closing Charivari, Schuster thought his next move was to open a new restaurant with a smaller and more financially manageable footprint. Those plans fell through. “I had the location and everything,” he said.

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A lack of communication between officials in Canada could put at risk the control system for EU dairy exports, according to an audit.

DG Sante, the European Commission’s agency for health and food safety, looked at the official control system for milk and dairy products sent to the European Union as part of the Comprehensive Economic and Trade Agreement (CETA) between the EU and Canada.

Findings are based on a review of documentation and control records and discussions with authority officials who met via videoconference because of coronavirus pandemic restrictions.

The audit in October and November 2020 concluded the control

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More than half of Northern Ireland’s home cooks are unclear about how to barbeque meat to the correct safe temperatures, according to recently released survey results.

Results revealed that 55 percent of participants didn’t know what temperature meat should be cooked to. Responses ranged from 30 degrees C to 260 degrees C (86 degrees F to 500 degrees F). About half of people surveyed at least occasionally overcooked meat to ensure it was safe to eat.

Research by safefood found fewer than 2 percent of 1,052 adults on the island of Ireland are following all necessary the food safety checks

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New data released today by three European Union (EU) agencies shows that antibiotic consumption among food-producing animals on the continent has significantly declined in recent years and is now lower than it is in people.

The joint inter-agency surveillance report also identified a connection between antibiotic use in livestock and drug-resistant bacteria found in humans.

Officials with the European Centre for Disease Prevention and Control (ECDC), the European Food Safety Authority (EFSA), and the European Medicines Agency (EMA) say the findings of the joint report indicate that measures taken by many European countries to reduce antibiotic use in food-animal production

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