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more evidence to suggest that nuts are beneficial to our hearts arrived this week when scientists in canada published the findings of a new study. according to their work, in order to maintain a healthy heart we should incorporate almonds into our diets. the study reconfirms a growing body of research that almonds may lower 'bad' cholesterol levels and help reduce risk of heart disease. a clinical trial conducted at the university of toronto found that women and men who ate about one ounce (or a handful) of almonds each day lowered their ldl cholesterol by 4.

german researchers said on tuesday they had found traces of the potentially cancer-causing chemical acrylamide, in coffee, although not in as high concentrations as in fatty foods such as potato crisps, french fries or bread, reports reuters. researchers for german ecology magazine oeko-test found the well known chemical in all 24 brands of ground coffee and seven brands of espresso they tested.

further evidence to suggest that almonds could benefit our health hit the press this week as scientists in canada report that almonds significantly lowered bad cholesterol levels in a study of people with high cholesterol. canadian researchers conducted the study in order to determine if, and at what level of consumption, almonds could help reduce heart disease risk by lowering high cholesterol.

peanuts are not normally considered a diet food - primarily because they are known to have a relatively high caloric level - but a new study in the us has shown that they can be an effective diet food because they act as an appetite suppressant. in what is claimed to be the first clinical study designed to confirm and explain a body of epidemiological data showing that nut-eaters tend to have a lower body mass index (bmi) than non-nut-eaters, researchers from purdue university in the us studied the effects of daily peanut consumption on dietary intake, satiety, energy expenditure and body weight.

uk-based ginger processor, ungerer has developed a natural ginger flavour for use in the bakery industry as a complete or partial replacement for ground ginger. according to the company its new flavour, i3262-1na1, gives a rich, dark, moist ginger root taste that is well maintained throughout chewing and develops into a ' well balanced, warm jamaican ginger profile with a subtle lemony background.

we report elsewhere today that researchers in the us have published further evidence to support the view that potential food allergens, to include nuts, are insufficiently labelled. meanwhile scientists in japan claim that walnuts make a healthy diet even healthier and that alpha-linolenic acid could be the key. scientists at the kyushu university have concluded that an asian diet that includes moderate quantities of walnuts (1/4-1/3 cup), without an overall increase in total dietary fat and energy, lowers serum cholesterol concentration and favourably modifies the serum lipoprotein and fatty acid profile in normal japanese women and men, without influencing the ldl \'oxidisability.

scientists in the us have come up with an alternative for children allergic to peanut butter - youngsters may soon be smearing \'sunbutter\' on their sandwiches. the new product is the result of a joint research project between the agricultural research service (ars), the chief scientific research agency of the us department of agriculture and us sunflower seed producer red river commodities.

growing evidence of the nutritional benefits from eating almonds has been highlighted by six different studies presented this week at the 2002 experimental biology (eb) conference in new orleans, us. the studies confirm the role of almonds in lowering \"bad\" cholesterol and therefore reducing the risk of heart disease and protecting against cell damage. howvever one study suggests for the first time that we the fat in almonds may not be a negative factor - it could be possible that not all of the fat in almonds is absorbed.

on average, americans consume more than three kilos of peanuts and peanut products each year. although the nutty legumes are a good source of vitamins and fibre, for a small but growing sector of the population, peanuts can also induce an allergic reaction. scientists investigating the reasons for this increase have found that roasting peanuts can cause a marked increase in their allergenic properties.

the uk food standards agency (fsa) advised consumers on wednesday to avoid a particular batch of farmer brand garlic flavoured peanuts (in shells) following tests that have found them to be contaminated with the food bug salmonella. these nuts were tested as a result of reports of salmonella linked to similar nut products in canada and australia. only this one batch, farmer brand garlic flavour peanuts, 180g packets, best before 28 june 2003, of this one product has tested positive.