Food & Function issue 11 is now online and features some exciting new contributions to the field. The front cover highlights an article from Yael Vodovotz and co-workers from Ohio, USA. Their study demonstrates that the addition of soy ingredients to a soft pretzel significantly decreased the glycemic index while maintaining acceptability and satiety. The consumption of nutrient-poor snack foods in western diets is thought to be contributing to the increasing prevalence of obesity and diabetes. The results from this study show that soy offers the potential to produce a more healthful nutritional profile to snack foods. To find out more read the full article ‘A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy’.
The inside front cover highlights a review article from Luis Videla and Rodrigo Valenzuela from Chile on the development of non-alcoholic fatty liver associated with obesity. NAFLD is the most important cause of chronic liver disease; the mechanisms underlying hepatic steatosis in obese NAFLD patients are multifactorial and are beginning to be understood. This review addresses the decrease in the n-6/n-3 polyunsaturated fatty acid ratio as a factor playing a significant role in the prevention and treatment of non-alcoholic fatty liver disease (NAFLD). To find ou more read the full article ‘The importance of the long-chain polyunsaturated fatty acid n-6/n-3 ratio in development of non-alcoholic fatty liver associated with obesity’.
Remember that all content in Food & Function is free for all to access until the end of 2011. Read issue 11 and access all content online here.
