Earlier Blogs | The Rowett Institute | The University of Aberdeen

Earlier Blogs

Scotland's Dinner Plate 2050

Food and drink production is very important to the economics and well- being of Scotland. However, despite promoting itself as a land of quality food and drink, Scotland has a very high incidence of non-communicable diseases such as cardiovascular disease and type 2 diabetes.

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Cadmium, crabmeat and consumer health

Crabmeat is an excellent source of protein and provides good levels of important minerals, vitamins and beneficial omega-3 fatty acids. However, the meat from the brown crab can also contain the heavy metal cadmium, accumulation of which can be toxic to humans.

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Mycotoxin contamination in cereal products and human exposure from the diet

Mycotoxins are unavoidable, natural food contaminants which are produced by fungi growing on agricultural crops. More than 300 different mycotoxins have been identified, some of which can be toxic to animals and humans.

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Chrononutrition: The 'when' of food and drink consumption - not just the 'what' and the 'how much'

Chrononutrition is the study of the human circadian clock in the context of nutrition, metabolism, energy balance and health. Chrononutrition could challenge many of the assumptions surrounding energy balance and body weight regulation.

How could a better understanding of appetite help us stay healthy?

Do you 'eat to live' or 'live to eat'? Our appetite, or the desire for food, is an important signal for eating, but this isn't fixed and can change as we age. Eating most of our calories in the evening may also be linked to obesity.

Food Reformulation: Making Processed Foods Healthier

Food reformulation is defined as the re-designing of an existing processed food product with the objective of making it healthier. Initially this was a process that the food industry used to remove ingredients considered unhealthy, such as salt, sugar or fat. Now reformulation is being used to re-design foods with additional health benefits.

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Protein for Life - Developing food opportunities for a healthy, ageing population

Food is central to every aspect of our lives. It provides not only nourishment, but also influences our social interactions, health and well-being. Today we are living longer than ever before, and the importance of healthy ageing is increasingly recognised.

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The Health Benefits of Dietary Fibre

For many, maintaining a healthy weight is extremely difficult as most diets fail in the long run. Investigations aimed at enhancing satiety and weight loss have found protein to be effective in humans, but the effects of fibre remain unclear.

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