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This Could Be a Surprising Health Benefit of Cooking at Home

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A person wearing an apron and tossing a salad in the kitchenCooking at home has many benefits, such as a lower risk of developing diabetes, eating fewer calories and eating more nutritious foods. But could cooking at home decrease your chances of developing dementia?

Background

Researchers in Japan looked at whether cooking at home affects a person’s chances of developing dementia. The study spanned 6 years from 2016 to 2012, and reviewed almost 11,000 older adults over the age of 65 years who were originally part of a study called the Japan Gerontological Evaluation Study (JAGES). More than half of the participants were retired, half were female, and 20% of the adults were over 80 years or age.

The participants received a questionnaire and were asked to rate their own cooking skills (from unable to very well), and were also asked how often they cooked from scratch every week (from never up to 5x per week.) Long term care health data from home assessments and medical exams were used to assess participants’ cognitive impairment status.

What the study found

About 50% of the participants cooked at least 5 times a week while over 25% did not. Women tended to cook more often than men. Those with higher cooking skills cooked more often than people with low cooking skills.

Overall, cooking at least once a week was associated with a 23% lower risk of dementia in older men and 27% lower risk in older women. The benefit was even higher for people who were novice cooks with lower cooking skills.

Limitations of the study

This study is not direct proof that home cooking prevents dementia. Instead, the research only shows that there could be a link or association between home cooking and a person’s risk of developing dementia.

The study involved older adults who live in Japan and so the results may not apply to other communities. The lifestyle, social and cultural habits of Japanese seniors may be different from your’s. For example, the types of food and how it is cooked varies from culture to culture.

How you can use this information

According to the Alzheimer Society of Canada, there are many risk factors for dementia such as: age, gender, genetics, depression, traumatic brain injury, hearing loss, social isolation, lack of physical activity and poor diet.

While this study doesn’t directly prove that cooking reduces the risk of dementia, there are still many benefits to cooking at home. It’s a task that provides opportunities for cognitive stimulation and physical activity. For example, meal planning consists of thinking about menus, required ingredients, budget, best-before dates and cooking methods. Trying new recipes can also challenge the brain. Shopping for ingredients as well as chopping ingredients and cleaning are active physical tasks for older adults.

If you can, try to cook meals at least once a week. Look for new recipes and experiment with new ingredients. Invite a few friends over to cook and eat with you. Have fun!

 

References:

– Klein L, Parks K. Home meal preparation: A powerful medical intervention. American Journal of Lifestyle Medicine, 2020 Mar 1;14(3):282-285. 
– Tani Y, Fujiwara T, Kondo K. Home cooking, cooking skills and dementia requiring long-term care: a population-based cohort study in Japan. J Epidemiol Community Health. Published Online First: 24 March 2026. 

 

Ask a Dietitian: What’s the difference between INTACT grains and WHOLE grains?

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A loaf of whole grain bread

You’ve probably heard of whole grains – they include all three parts of the grain (bran, endosperm, germ) and are linked to health benefits such as a lower risk of type 2 diabetes and heart disease. 

Intact grains are whole grains that have not been processed. Now, I want to stress that “processed” is not a bad word. Whole grains can be processed by milling the grain into some flour to make other foods (such as whole wheat bread) or by steaming and rolling the grain into thinner pieces so that they cook faster (such as rolled oats or instant oats).

Here are a few examples of intact grains and whole grains.

Wheat berries are an intact grain.  They have not been processed.

Bulgur is a whole grain. It’s made by boiling, drying and then cracking the wheat berries. This processing speeds up the cooking time of bulgur.

Whole wheat bread is a whole grain. It’s made by milling the wheat berries into flour used to make the bread.

Wheat berries, bulgur and whole wheat bread

 

 

 

 

Oat groats (also called oat kernels) are an intact grain. They have not been processed, milled or cut.

Steel cut oats are a whole grain. They’re minimally processed oat groats that have been cut into 2-3 pieces with a steel blade.

Old-fashioned rolled oats are a whole grain. They’re made by steaming the oat groats and then rolling them into large flakes.

Instant oats are a whole grain. The groats are steamed the longest and rolled out the thinnest, making them the fastest to cook.

Different types of oats

Other examples of  intact grains are amaranth, buckwheat, farro and quinoa.

Both whole grains and intact grains provide excellent nutrition. Intact grains can take longer to cook but may have a slight health advantage. For example, research shows that blood sugar levels were lower after eating intact oats compared to very thinly cut oats.

The bottom line: Whole grains and intact grains are nutritious and versatile. Eat a variety of whole grains and intact grains every day! Here are a few simple ideas:

  1. Have a bowl of oatmeal for breakfast.
  2. Make a tabbouleh salad with bulgur.
  3. Add a handful of quinoa to your favourite salad.
  4. Try soba noodles (buckwheat noodles).
  5. Make a sandwich on whole wheat bread.

 

References:
– Jones, JM & Engleson, J., International Journal of Food Sciences and Nutrition. 2020 Sep;71(6):668-677. Whole grain consumption and human health: an umbrella review of observational studies.  doi: 10.1080/09637486.2020.1715354.
– Musa-Veloso K. et al. Journal of Nutrition. 2021 Feb 1;151(2):341-351.  A Systematic Review and Meta-Analysis of Randomized Controlled Trials on the Effects of Oats and Oat Processing on Postprandial Blood Glucose and Insulin Responses. doi: 10.1093/jn/nxaa349.

 

Chickpea Salad

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A bowl with chickpeas, feta cheese, tomatoes, cucumbers and parsley

 

A bowl with chickpeas, feta cheese, tomatoes, cucumbers and parsley

Chickpea Salad

This salad takes less than 10 minutes to make and is packed with protein. For a vegan version, omit the feta cheese and substitute with one diced avocado.
Print Recipe Pin Recipe
Course Salad
Servings 6

Ingredients
  

Salad

  • 1 can (540 ml or 19 oz) chickpeas
  • 1 cup cherry or grape tomatoes (halved)
  • 1/2 cucumber, diced
  • 1/2 cup red onion
  • 1/4 cup feta cheese, cubed For a vegan version, omit feta cheese and add 1 diced avocado
  • 1/2 cup fresh parsley, finely chopped

Dressing

  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • salt and pepper to taste

Instructions
 

  • Drain the chickpeas. You may save this liquid (aquafaba) as a substitute for egg whites in a baking recipe. Rinse the chickpeas under cold water.
  • In a large bowl, add the salad ingredients and toss.
  • In a small bowl or jar, mix the salad dressing ingredients. Pour over salad and toss gently.
Keyword Chickpea salad, chickpeas, Salad

6 Foods for a Healthy Heart

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A variety of heart healthy foods such as salmon, apples, broccoli, grapefruit and berries.February is Heart Month! According to the Heart and Stroke Foundation of Canada, 9 out of 10 adults have at least one risk factor for heart disease. The good news is that eating the right foods can keep your heart healthy.

Whole grains
Barley and oats specifically contain a special type of fibre called beta-glucan. This type of fibre has been shown to lower blood cholesterol which is important since high blood cholesterol is a risk factor for heart disease. The beneficial amount is 3 grams of beta-glucan fibre which is found in 1 cup of cooked barley or 1½ cups of cooked oatmeal.

Try these recipes:

Beef and Barley Soup

Hearty Morning Oatmeal


Nuts
Research shows that eating about 1.5 to 3.5 servings of nuts 5 times or more per week can also lower the bad LDL (low density lipoprotein) cholesterol. All nuts have high proportions of healthy fats – these are called monounsaturated and polyunsaturated fats – and it’s these fats which help to reduce our cholesterol levels. Nuts are packed with nutrition like protein, vitamin E, selenium, folate and even calcium but the calories do add up, so keep in mind that a portion size is about ¼ to 1/2 cup. One easy way to eat more nuts is to eat them as a snack. Or you can easily add nuts to your oatmeal, in your baking recipes or in a stir-fry.

Beans

Plant-based foods such as beans can boost heart health. Beans are low in fat, packed with fibre and a great protein option.  A serving is only 1/2 cup of cooked beans. Enjoy them in soups, salads, and wraps.

Try this recipe: Black Bean, Corn and Avocado Salad

Soy protein

About 20-25 grams of soy protein helps to lower blood cholesterol levels. Plus soy protein is a great vegetarian protein. To get this amount of soy protein, try any one of these options:
– ¾ cup cooked tofu or
– ¾ cup cooked edamame beans or
– 1 cup fortified soy beverage with ¼ cup roasted soy nuts

Fish
Fatty fish such as salmon, rainbow trout, artic char, mackerel and sardines are super sources of heart healthy omega-3 fats. These omega-3 fats can reduce inflammation and blood clotting. Aim to fish at least twice a week. A serving is 75 g of cooked fish or about the size and thickness of your palm.

Try this recipe: Salmon Chowder

Veggies and Fruit
You can’t go wrong eating more fruit and veggies. Fruit and veggies are superstars for fibre, vitamins, minerals and antioxidants which protect us from not just heart disease but other health conditions too such as high blood pressure, cancer and diabetes. As a general rule, try to have 1-2 servings of veggies or fruit at every meal and snack. Or just think of filling half your plate with veggies and fruit at every meal!

Try this recipe: Sautéed Mushroom and Spinach Salad

Your Glass of Milk Now Contains More Vitamin D

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A glass of milk

This article was originally written as a paid partnership with Canadian Food Focus and  appeared on their website.

Did you know that the amount of vitamin D added to some foods is changing?

Vitamin D is one of the key nutrients for bone health. We need between 15-20 micrograms (600-800 IU) of vitamin D every day. Yet, according to Health Canada, 1 in 5 of us aren’t getting enough vitamin D.[1] To help prevent deficiency, Health Canada published new regulations for vitamin D fortification in foods. These new regulations increase the amount of vitamin D that can be added to foods.

What is Fortification

Fortification is a process by which vitamins, minerals and / or amino acids are added to foods.[2] This helps consumers get sufficient, but not too much of certain nutrients in their diets. The Food and Drugs Regulations outline which foods are required or allowed to be fortified. In Canada, we have mandatory fortification and voluntary fortification.

  • Mandatory fortification: For some foods, fortification is mandatory and the foods cannot be sold unless they contain specific amounts of certain vitamins, minerals and / or amino acids. For example, cow’s milk has been mandatory fortified with vitamin D since 1975 as a strategy to prevent rickets.[3]
  • Voluntary fortification: For other selected foods, such as goat’s milk and yogurt, fortification is voluntary. Food companies can choose to add approved vitamins / minerals and / or amino acids to these products. If so, only specific amounts can be added.

New Fortification Rules for Vitamin D

The Food and Drugs Regulations were amended in 2022 to change the amounts of vitamin D added to foods. The amount of vitamin D that must now be added to cow’s milk and margarine is almost double the previous allowed amount. Food companies must make these changes by December 31, 2025.

Goat’s milk and fortified plant-based beverages are often consumed as alternatives to cow’s milk. For this reason, the amount of vitamin D added to these beverages is allowed to be the same amount as that added to cow’s milk. Vitamin D fortification is still voluntary for goat’s milk and fortified plant-based beverages.

Few foods contain vitamin D, so Health Canada has expanded the list of foods which can be voluntarily fortified with vitamin D. Since June 2024, yogurt, yogurt drinks and kefir made from dairy can be fortified with vitamin D in different amounts.

See below for the amount of vitamin D fortification allowed in different foods and beverages.

Amount of Vitamin D Fortification in Foods and Beverages

Cow’s milk: 2 ug per 100 mL (which is 5 ug per 250 mL or 1 cup)

Goat’s milk: 2 ug per 100 mL (which is 6 ug per 250 mL or 1 cup)

Plant-based, fortified beverages: 2 ug per 100 mL (which is 5 ug per 250 mL or 1 cup)

Yogurt, made from dairy, plain: 5 ug per 100 g

Yogurt, made from dairy, fruit or flavoured: 3.8 to 5 ug per 100 g

Yogurt drinks, made from dairy, plain: 5.2 ug per 100 mL

Yogurt drinks, made from dairy, fruit or flavoured: 3.9 to 5.2 ug per 100 mL

Kefir, made from dairy, plain: 2.7 ug per 100 mL

Kefir, made from dairy, fruit or flavoured: 2.3 to 2.7 ug per 100 mL

Margarine, including calorie-reduced margarine: 26 ug per 100 g

Notes:

  1. For foods, vitamin D is measured in micrograms (µg). For supplements, vitamin D is measured in International Units (IU).
  2. 1 µg = 40 IU

What You Can Do

Foods are fortified with vitamin D to help prevent deficiency. Read the information on food labels to check the vitamin D content of foods. Even with more vitamin D in milk and other foods, you may still need to take a supplement. Talk to your health care provider about the amount of vitamin D supplement you may need. For example, if you’re over the age of 50 years, Health Canada recommends taking a vitamin D supplement of 400 IU every day.

 

References

[1] Health Canada (2025 September 3). Canada’s Vitamin D Fortification Strategy.  https://www.canada.ca/en/health-canada/services/fortified-food/canadas-approach.html Sourced 2025 November 24.

[2] Canadian Food Inspection Agency (2025 January 15). Fortification of food. https://inspection.canada.ca/en/food-labels/labelling/industry/fortification Sourced 2025 November 24.

[3] Health Canada (1999) The Addition of Vitamins and Minerals to Foods: Proposed Policy Recommendations. https://publications.gc.ca/Collection/H58-1-2-1999E.pdf Sourced 2025 November 24.

 

 

 

 

Ask a Dietitian: What is Resistant Starch…and how can it benefit your health?

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Text on a backdrop image of cooked pasta, cooked potatoes and cooked riceResistant starch is a type of fibre that resists digestion in the small intestine, and it can have health benefits.

One way to create resistant starch is to cook and then cool / refrigerate certain types of carbohydrates, such as potatoes, pasta and rice. This process (called “retrogradation”) changes the structure of some of the original starch to create a resistant starch that doesn’t get digested. The amount of resistant starch doesn’t change significantly when the food is reheated.

Here are a few health benefits of resistant starch:

  • Blood sugar control: Usually, starchy carbohydrates are digested and broken down into glucose which can raise your blood sugar levels. Since resistant starch is not digested, it doesn’t have this effect, so it can be beneficial for controlling your blood sugar levels.
  • Gut health: Resistant starch travels to the large intestine where it acts as food for the good bacteria in our gut. In other words, resistant starch is a prebiotic! When the resistant starch is fermented in the large intestine, it produces beneficial, short chain fatty acids.
  • More gut health: Since resistant starch is fermented slowly in the large intestine, it may cause less gas and bloating than other fibre-rich foods.
  • Satiety: Eating foods with resistant starch can help you feel full for longer.

Here’s what you can do:

  • Pasta: Cook pasta to al dente. Once cooled, store the pasta in the refrigerator. The longer it is refrigerated, the more resistant starch is formed. Eat the pasta cold in a pasta salad like my Caprese Pasta Salad, add to a soup, or reheat the pasta and enjoy it with a sauce. Bonus tip: Cook pasta to al dente – it will have a lower glycemic index than mushy pasta and create a slower rise in your blood sugar levels.
  • Potatoes: Boil, roast or bake the potatoes. When cool, store the potatoes in the refrigerator for at least a few hours, preferably overnight. Eat the potatoes cold in a potato salad or reheat them in your favourite recipe.
  • Rice: Cook rice as you normally would. Allow the rice to cool at room temperature and then refrigerate for at least 12 hours. Use the rice to make Best Shrimp Fried Rice or simply enjoy the reheated rice as a side dish. The amount of resistant starch does not change much after reheating cooked and cooled rice, pasta or potatoes.

 

Research Recap: Surprising Findings about Grocery Flyers in Canada

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A red grocery basket filled with foods in a grocery store aisleDo you look at grocery flyers? If yes, the findings of a recent Canadian study may surprise you!

Background

A group of researchers from Saint Mary’s University, Dalhousie University and the University of Waterloo looked at 53 grocery flyers from both discount and regular banner stores across Canada in 2014, 2017 and 2021.

The flyers were collected at least twice each year and not during calendar holidays such as Halloween, Christmas, Valentine’s Day or Easter since theme-related foods tend to be advertised at these times.

In total, 8790 foods and beverages were reviewed for their nutritional quality.

What the study found

Baked products were the largest category of foods advertised in food flyers, making up on average 11% of the entire flyer. Next were non-alcoholic beverages (excluding milk) at 10.7% and then milk / dairy products at 10.2% of the total items found in the flyers.

Vegetables and fruits only comprised 8.3% and 6.5% respectively of the foods advertised in the flyers. Meat products came in at 7.2% and snacks at 5.1%.

When reviewing the nutritional value of the foods / beverages in the flyer, more than half of the items advertised were considered ultra-processed and did not align with Canada’s Food Guide. About one-third of the items in the flyer were unprocessed or minimally processed.

Interestingly, the foods items shown on the flyer cover page were consistently more likely to follow the advice of Canada’s Food Guide. This observation was noticed in both discount and regular banner store flyers located in Ontario, Quebec and Atlantic Canada, but not for Western Canada. (The research authors didn’t explain why this wasn’t noted in Western Canada.)

The bottom line

This was the first nationwide observational study of grocery flyers in Canada and the first to analyze multiple years of flyer data.

As a dietitian, I often suggest planning your weekly meals based on the foods that are on sale. Since the healthier foods are typically found on the first page of the flyer, spend more time looking there and then scan the rest of the flyer for additional items to round out your grocery list.

 

Research cited: Alisson Dykeman MAHSR, Gabriella Luongo PhD, Leia Minaker PhD, Emily Jago MHK, and Catherine L. Mah MD, PhD . Ultra-processed Foods Frequently Promoted in Canada’s Grocery Flyers from 2014, 2017, and 2021, with Healthier Cover Pages. Canadian Journal of Dietetic Practice and Research (2025, July 14). https://doi.org/10.3148/cjdpr-2025-017

Chicken Pesto Pasta

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Chicken Pesto Pasta

A hearty meal made with savoury pesto sauce and a chef's tip for the most tender chicken ever! Recipe by Sue Mah, NutritionSolutions.ca
Print Recipe Pin Recipe
Course Dinner
Servings 6

Ingredients
  

  • 1 lb chicken (about 4-5 chicken thighs or 2 chicken breasts), cut into 1-inch pieces
  • 2 tsp light soy sauce
  • 1 1/2 tsp cornstarch
  • 3 tbsp canola oil, divided (1 tbsp + 2 tbsp)
  • 2 cups sliced mushrooms (about 6-8 large mushrooms)
  • 1 box 410 grams of dried pasta (e.g. penne, farfalle, rotini, gemeilli) [Or substitute with about 7 cups cooked pasta]
  • 1 cup pesto [For convenience, I use store bought jars of De Cecco Pesto (not sponsored)]
  • 1/3 cup sundried tomatoes, drained, sliced
  • salt and pepper to taste
  • fresh basil or parsley for garnish

Instructions
 

  • Prepare the chicken: Add the diced chicken to a bowl. Season with soy sauce and cornstarch. (This is a tip I learned from my chef Dad. The cornstarch and soy sauce help to tenderize the meat. Cornstarch also keeps the meat soft and velvety.) Toss to coat and allow to rest while cooking the pasta and mushrooms.
  • Cook the pasta: Cook pasta according to pasta directions. Reserve 1/2 cup of the cooking water. Drain the pasta, cover and set aside.
  • Cook the mushrooms: Heat 1 Tbsp oil in a large skillet over medium high heat. Sauté the mushrooms for a few minutes. Add salt and pepper to taste. Toss the mushrooms and continue cooking until lightly browned. Remove from pan.
  • Cook the chicken: Heat the remaining oil in the skillet. Add the chicken and cook, stirring occasionally for 7-8 minutes or until the internal temperature reaches 165 F.
  • Make the meal: Turn heat to medium low. Toss pasta and mushrooms into the skillet and toss with the chicken. Stir in the pesto sauce until pasta is heated throughout. Toss in the sundried tomatoes. Add a splash of reserved cooking water or oil from sundried tomatoes if needed or if the pasta seems dry. Season with salt and pepper to taste. Garnish with fresh basil or parsley.
Keyword Chicken Pesto Pasta, Chicken recipes, Pasta, Pesto Pasta

4 Do’s and Don’ts When Eating in Japan

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Sue standing in Nishiki Market, Kyoto JapanI had a wonderful trip to Japan, travelling through Tokyo, Kyoto, Osaka and Kobe! Of course as a dietitian, I spent most of my time on the food scene. When it comes to food and eating, here are 4 do’s and don’ts I discovered on my trip.

DO explore the local food markets

Each of the big cities have busy food markets with many signature local delights. At the Nishiki Market in Kyoto, I tried premium matcha ice cream (delicious!) and Takoyaki (deep fried octopus balls – overrated, in my opinion). And in Tokyo’s Tsukiji Market, I lined up for tamagoyaki (Japanese omelet on a stick – totally worth the wait!) and strawberry daifuku (a pretty dessert made of mochi but a little too sweet for me).

DON’T eat on the go

Eating while walking is a big no-no. At the food markets, signs are actually posted asking patrons to eat their food inside or just outside of the store. Eating on local trains is also discouraged. However, eating and drinking are allowed on long distance Shinkansen bullet trains. I also noticed no public garbage cans on the streets, in hotel lobbys or even in the train stations. The unspoken rule is to simply carry all of your trash with you. All of these efforts help to keep the city super clean.

A sign posted outside the market.

 

 

 

 

 

DON’T expect too many fruits or veggies

I researched quite a bit for my trip to Japan, but honestly, nobody mentioned the lack of fruits and veggies at meals. My typical fare consisted of sushi, ramen, udon noodles and sukiyaki – lots of delicious starch with fish or meat – but veggies were notably absent. A couple of times, I treated myself to a seven course chef’s choice meal (“omakase”) and was delighted to finally see some veggies, albeit half an asparagus spear or a single baby corn as a garnish.

Sue holding a small spear of asparagus with a plate of grilled scallops

 

 

 

 

 

DO visit the convenience stores

On practically every corner of the city, there’s at least one convenience store. Whether it’s a Family Mart, Lawson’s or 7-11, these stores carry a variety of healthy, affordable options – including sliced fruit in pouches and mini broccoli edamame salads. I fell in love with the ham and lettuce sandwiches (emphasis on the lettuce!) and the red bean buns which were perfect snacks. There was also Greek yogurt and high protein milk to help me reach my daily calcium goals.

Are you planning a trip to Japan soon? Let me know in the comments and I’d be thrilled to suggest some fun food workshops and delicious restaurant options!

 

Ask a Dietitian: Can Kiwis Help with Constipation?

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Headshot of Sue and a bowl of kiwis in the backgroundYes! You’ve heard of the saying, “An apple a day keeps the doctor away!” But, if you experience constipation, the advice can be changed to “Two kiwis a day keeps the doctor away!”

The research study

Research published in the American Journal of Gastroenterology studied two groups of adults with either functional constipation or IBS-C (Irritable Bowel Syndrome – constipation predominant). The adults were randomly assigned to eat 2 green kiwis every day or 7.5 grams of psyllium powder every day for 4 weeks. Psyllium is a type of soluble fibre known to help alleviate constipation as well as reduce blood cholesterol levels. The amount of fibre from the kiwis and psyllium was the same – 6 grams.

After this 4 week period, both groups returned to their usual diets for 4 weeks. Then, the groups switched around and ate the other test food – in other words, the group that started off eating kiwis now ate psyllium every day for 4 weeks, and vice versa.

The results

Both kiwis and psyllium improved constipation. When eating kiwis, the participants experienced an increase of over 1.5 “complete spontaneous bowel movements” (CSBM) per week. As a reference, an increase of 1 or more CSBM per week is considered clinically relevant for improving constipation. Furthermore, kiwi eating participants reported less bloating and straining after eating kiwis when compared to psyllium.

How do kiwis work?

There are a couple of reasons why kiwis have this beneficial effect. For starters, the fibre in kiwis has a higher swelling and water holding capacity than other fruits. In fact, the swelling ability of kiwi fibre is more than 6 times higher than apple fibre! Since kiwis can help retain more water in the small intestines, this helps to increase bulk and soften the stools as well as increase stool frequency.

In addition, kiwis contain a special enzyme called actinidin which seems to speed up the digestion of proteins and keeps things moving in the gut for more regular bowel movements.

The bottom line

Kiwis (green or gold) can be a helpful food to help ease constipation. If your constipation is persistent, please contact a registered dietitian for specialized advice.

 

References:

Eltorki M, Leong R & Ratcliffe EM, 2022. Kiwifruit and kiwifruit extracts for treatment of constipation: a systematic review and meta-analysis. Can J Gastroenterology & Hepatology 2022, Oct 6:2022:7596920; doi: 10.1155/2022/7596920.

Gearry R, Fukudo  Shin, Giovanni B et al., 2023. Consumption of 2 green kiwifruits daily improves constipation and abdominal comfort—results of an international multicenter randomized controlled trial. The American Journal of Gastroenterology 118(6):p 105. doi: 10.14309/ajg.0000000000002124.

Wilkinson-Smith V, Dellschaft N, Ansell J et al., 2019. Mechanisms underlying effects of kiwifruit on intestinal function shown by MRI in healthy volunteers. Alimentary Pharmacology & Therapeutics, 2019 Jan 31;49(6):759-768. doi: 10.1111/apt.15127