Science News of the Year: 1998
Back to Science News of 1998
Food Science
- Several natural constituents of soy not only lower blood cholesterol
but also improve other measures of cardiovascular health (May 30, vol. 153: p. 348). The
monounsaturated fats in nuts appeared to offer similar heart benefits, a variety of
studies found (Nov. 21, vol. 154: p. 328*).
- The genetic engineering of a new potato pointed toward the prospect
of one day vaccinating people via their diet (March 7, vol.
153: p. 149*).
- The Food and Drug Administration approved a spray that showers newly
hatched chicks with beneficial bacteria to prevent their picking up Salmonella and other
food-poisoning bacteria (March 28, vol. 153: p. 196*).
- Three studies indicated that the way meats are cooked plays a role in
whether their consumption poses a breast-cancer risk (Nov.
28, vol. 154: p. 341*).
- The Food and Drug Administration argued that marketing two new
cholesterol-lowering products—one a margarine substitute, the other fermented rice in
capsules—as dietary supplements is illegal, despite manufacturers' claims to the
contrary (Nov. 14, vol. 154: p. 311*).
- Because raw produce can enter the kitchen harboring many bacteria
that simple washing can't eliminate, several research groups developed nontoxic germicides
for disinfecting fresh fruits and vegetables (May 30, vol.
153: p. 340*).
- Microwave cooking can inactivate much of the vitamin B12 in foods
(Feb. 14, vol. 153: p. 105).
- Diets rich in magnesium, like those with abundant calcium, may
preserve bones and head off osteoporosis (Aug. 29, vol. 154: p. 134).
- A new analysis of animal studies found that diets rich in wheat bran
offer strong protection against colon cancer (May 9, vol. 153: p. 303).
- Dietary antioxidants such as vitamin C appear to reduce the risk of
the lung damage seen in asthma and emphysema (May 2, vol. 153: p. 287).
- The federal government reported success with a small company's novel
method of using explosions to tenderize meat (June 6, vol.
153: p. 366*).
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