CHAMPAIGN, Ill. — Scientists may have discovered more reasons to love chocolate. A new study by researchers at the University of Illinois suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice, potentially reversing the chronic inflammation and insulin resistance associated with obesity. Read more.

URBANA, Ill. — For some athletes, intense workouts can send them running to the bathroom rather than the finish line – if they’re able to exercise at all, that is. A recent study by researchers at the University of Illinois suggests that many of these athletes may have undiagnosed irritable bowel syndrome. Read more.

URBANA, Ill. – Having a crummy day at work or feeling overwhelmed at home? Your gut microbes may be related to those negative emotions, a new University of Illinois study suggests.

In the study, published in the journal Nutritional Neuroscience, nutirition researchers looked at associations between diet, bacteria in the gut microbiota, and symptoms of stress, anxiety, and depression in otherwise healthy adults.

URBANA, Ill. – Nicki Engeseth has been named head of the Department of Food Science and Human Nutrition (FSHN) in the College of Agricultural, Consumer and Environmental Sciences at University of Illinois.

During her 23-year career at the University of Illinois, Engeseth has successfully held several administrative positions, including serving as interim head of FSHN on two occasions. She teaches courses in food chemistry, and is a highly regarded researcher with an excellent record of publications and grant acquisition.

URBANA, Ill. – Interest in nutrition and diet choices that could prevent the development of cancer is not new. With recent diet trends, the question of carbohydrate nutrition and cancer risk has been of special interest.

While there is evidence of nutrition’s role in decreasing risk of developing certain kinds of cancers, research in the area of what cancer patients should eat in the period after diagnosis to improve their prognosis is limited, especially in regards to carbohydrate nutrition.

Article submitted by Emely Lopez, doctoral student and research assistant, Department of Food Science and Human Nutrition

A recent ACES alumnus and former International Graduate Grant recipient recently returned to campus to share his experiences with aspiring food scientists, specifically how he led his team to create the world’s very first hemp coffee creamer.

CHAMPAIGN, Ill. — A new study in mice suggests that consuming the chemical compounds found in thermally abused cooking oil may trigger genetic changes that promote the progression of late-stage breast cancer.

Thermally abused frying oil – cooking oil that has been repeatedly reheated to high temperatures – may act as a toxicological trigger that promotes tumor cell proliferation,  metastases and changes in lipid metabolism, scientists at the University of Illinois found. They reported their findings in the journal Cancer Prevention Research.

URBANA, Ill. – Sharon Donovan, a professor of nutrition and the Melissa M. Noel Endowed Chair in Nutrition and Health at the University of Illinois, has been appointed to the USDA’s 2020 Dietary Guidelines Advisory Committee. U.S. Secretary of Agriculture Sonny Perdue and U.S.

URBANA, Ill. – You may not find it on the list of typical “superfoods,” but bioactive compounds found in the pigment of purple corn are showing potential to prevent or improve complications related to Type 2 diabetes.