Gluten-free diet risks, cultured dark meat production, COVID-19 on frozen foods and more

Deficiency dilemma: Long-term gluten-free diets for celiac women leads to nutrition shortfall – Study​

Women with celiac disease following a strict, long-term gluten-free diet could face major deficiencies in major nutrients, including vitamin D, folate, calcium and iron, according to a new study.

Consequently, their quality of life and nutritional status could be adversely affected, according to new research undertaken on Saudi women.

These findings were highlighted in a cross-sectional study titled “Long-Term Effect of Gluten-Free Diets on Nutritional Status, Body Composition, and Associated Factors in Adult Saudi Females with Celiac Disease” ​published in the journal Nutrients.

“Currently, the prevalence of celiac disease is rapidly increasing worldwide, as well as in the Arabian region, where the Kingdom of Saudi Arabia (KSA) has the highest rate (3.2%). In addition, clinical reports also show that the prevalence of celiac disease is higher in females as compared to males. Yet, the gluten-free diet intake remains the most available therapy to alleviate intestinal damage and reduce nutrient absorption in those patients.

Go dark or go home: CP Foods cultivated meat partner Future Meat Technologies believes cracking dark meat production is answer to Asian growth​

CP Foods’ partner in cultivated meat production Future Meat Technologies (FMT) believes that successfully cracking the code to cultivated dark meat production is the sector’s best solution to conquering Asia Pacific consumers, due to an unusual fascination with these products in this region.

Dark meat refers to cuts of meat that have more myoglobin, a protein that contains iron and gives the meat that darker colour. These cuts are usually muscles that are used more and need more oxygen, hence the need for more iron, such as chicken or turkey drumsticks and thighs.

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