The market for plant-based meat and dairy substitutes has grown significantly in recent years, thanks to increasing consumer demand. First seed milks appeared on the shelves, followed by plant-based alternatives to cheese. These new products differ in terms of composition and production, and can therefore pose a variety of risks when consumed.
A new Canadian study suggests that childhood allergies, including eczema, asthma, hay fever and food allergies, are linked to an imbalance of bacteria in the gut.
Acrylamide in commercially available plant-based protein ingredients (PBPI) is of concern, according to a study published in 2023.
Quaternary ammonium compounds (QACs) are a diverse group of chemicals discovered in the 1940s, primarily used in antimicrobials, disinfectants, sanitizers, and surfactants. Studies indicate increased human exposure to QACs and environmental releases in recent years, partially due to the COVID-19 pandemic.
The management of radioactive wastewater from the 2011 tsunami and the subsequent nuclear accident at the Fukushima nuclear power plant is a long-term challenge for Japan.In 2021, the Japanese government announced that nuclear-contaminated wastewater would be discharged into the sea.
A new study has found that consuming processed foods and drinks, such as biscuits, cakes and carbonated soft drinks, increases the risk of developing kidney stones.
According to a study, a sugar substitute called erythritol has been linked to blood clots, stroke, heart attack and death.
This post will only cover the latest scientific results, reports, and evidence regarding the AMR. It is just intended to be a short summary of recently published, sometimes quite surprising findings and scientific topics all connected to the antimicrobial resistance.
Research at Stockholm University has revealed that the manufacturers of pesticides used in apple orchards have concealed research showing that they can harm people's brains.
In March 2023, EFSA's new evaluation of the nitrosamine content of foods was published, according to which the dietary intake of these substances generated during the preparation and processing of foods raises health concerns for all age groups.