Latest news with #nutrition
The Independent
2 hours ago
- Health
- The Independent
Five foods that might be quietly spiking your blood pressure
High blood pressure is a major risk factor for cardiovascular disease, which is the leading cause of death in the U.S. Doctors advise limiting foods high in saturated fats and sodium to prevent high blood pressure, as dietary choices can significantly impact health. A new study from Johns Hopkins Medicine identified the DASH diet, a low-sodium and low-saturated fat plan, as effective in reducing blood pressure for people with Type 2 diabetes. Several common foods, often consumed without awareness, can contribute to high blood pressure due to hidden sodium or high saturated fat content. Examples of these "sneaky" foods include pickles, coconut oil, cottage cheese, bread, and commercially prepared chicken, which can contain surprisingly high levels of sodium or saturated fats.
Yahoo
6 hours ago
- Entertainment
- Yahoo
Kelsea Ballerini doesn't want exercise to be a 'punishment'
Kelsea Ballerini doesn't want exercise to "feel like a punishment". The 31-year-old singer's favourite way of keeping in shape is to go for a good long walk, but she also takes regular Pilates classes because she "doesn't hate" doing it as much as other formers of keeping fit. She told People magazine about her fitness routine: "For me, it's walks. Walking is so good for you. It also makes you get fresh air and some good sunshine, and that's so good for your mental health. "I'm a Pilates girly. That for me has been my tried and true the last five years because I don't hate doing it, and I don't want working out to feel like a punishment." When it comes to her diet, Kelsea follows an "80/20 rule". She explained: "So 80% of the time I'm really healthy, 20 per cent of the time catch me at McDonald's. "My favourite thing to cook — I've been upping my protein a lot recently just because I didn't realise how much protein we're supposed to have as women— and I cook a really good chimichurri steak ... that is my go-to. "I'll do it a couple of times a week. I have some in the fridge downstairs ready to go." The Cowboys Cry Too singer loves an occasional treat meal from McDonalds, which she believes is a throwback to her childhood. She said: "As a kid, I was such a picky eater, and my parents joke with me, like, 'All you would eat were waffles and chicken nuggets.' So I think it's just probably my inner child craving it still." As she gets older, Kelsea's attitude to fitness has changed with her desire to be "360 healthy". She said: "I think especially in my early twenties and mid-twenties, the idea of fitness was very much only aesthetically driven, and that was my goal. "The older I've gotten, [the more] mentally healthier I've gotten as well... "I want to be mentally healthy. I want to be physically healthy, emotionally healthy, and I want to be able to sustain the life and the career that I've been lucky enough to build for myself... "It's the most important thing to me now, honestly."
Times
7 hours ago
- Health
- Times
Which cooking oil is the healthiest — olive, avocado or coconut?
If you're not sure which are the healthiest oils and fats to use in your cooking, you are not alone. With conflicting studies being published as to which is best, along with heated debate on social media, it's no surprise that we're confused. So which should you opt for? Seed oils such as sunflower, safflower and corn oil have recently come in for particular criticism, with influencers using the hashtags seedoils and seedoilfree branding them as unhealthy, even toxic, and blaming them for driving up rates of obesity and disease. Donald Trump's health secretary, Robert F Kennedy Jr, has suggested that Americans are being 'unknowingly poisoned' by seed oils. But experts aren't convinced. This criticism of seed oils rests on theirhigh content of omega-6 polyunsaturated fatty acids, including one called linoleic acid. In theory, larger amounts of omega-6 fatty acids compared to lower levels of anti-inflammatory omega-3 fatty acids contribute to inflammation in the body that is linked to disease. However, according to Philip Calder, a professor in nutritional immunology at the University of Southampton, 'it is a hypothetical argument' without scientific backing. 'People have talked [online] about the fact that seed oils can be pro-inflammatory but there isn't any evidence in humans that it is the case,' Calder says. • Read more expert advice on healthy living, fitness and wellbeing That's not all. Last month a study in the European Journal of Clinical Nutrition suggested that a daily intake of 5g of butter was associated with lower levels of type 2 diabetes, a risk factor for heart disease. But a larger recent investigation involving over 200,000 participants and published in the Jama Internal Medicine journal suggested that butter is the baddie, and a higher intake is linked to a 15 per cent increased risk of premature death. In that paper a consumption of plant oils such as olive, canola and soybean was associated with a 16 per cent lower risk of early death, particularly from cardiovascular disease and cancer. Last month a study of almost 2500 people in the European Journal of Clinical Nutrition suggested that a daily intake of 5g of butter was associated with lower levels of type 2 diabetes, a risk factor for heart disease. But a larger recent investigation involving over 200,000 participants and published in the JAMA Internal Medicine journal suggested that butter is the baddie, a higher intake of it linked to a 15 increased risk of premature that paper a consumption of plant oils such as olive, canola and soybean oil was associated with a 16 per cent lower risk of early death, particularly from cardiovascular disease and cancer. Even olive oil, often hailed as the healthiest of all oils, is not without its critics. This week scientists at the University of Oklahoma College of Medicine announced in the journal Cell Reports that a high-fat diet containing relatively large amounts of oleic acid — a fatty acid found in olive, sunflower and many other plant-based oils — could spur the body into making more fat cells. Michael Rudolph, an author of the paper and assistant professor of biochemistry and physiology at Oklahoma, said the take-home message from his study is to aim for moderation and variety of fats in the diet. 'Relatively balanced levels of oleic acid seem to be beneficial, but higher and prolonged levels may be detrimental,' Rudolph says. So which to choose? We asked the experts for their advice. Healthy fats are an important part of a healthy diet, but you can still get too much of a good thing. The government recommends that total fat intake — including all plant oils — should not make up more than 35 per cent of our total daily calories. 'Oils, even the healthy ones, are energy dense, meaning they provide a lot of calories in a small amount,' says Bahee Van de Bor, a dietician and spokesperson for the British Dietetic Association. 'Cooking with a small splash is good and that can help the absorption of fat-soluble vitamins from vegetables, but there's no need to pour a lot of oils into or onto food.' Just two tablespoons of oil provides about 28g of fat and 238 calories which, if consumed in addition to your regular energy intake, won't be kind to the waistline in the longer term. 'Maintaining a healthy weight is important for reducing the risk of heart disease and type 2 diabetes, and promoting healthy ageing,' Van de Bor says. 'So keep an eye on overall fat intake.' Seed oils are a sub-group of plant oils extracted from the seed rather than the fruit of a plant. They are rich in unsaturated fats — including both monounsaturated and polyunsaturated fats — which are beneficial for heart health when used in place of saturated fats. They also contain the omega-6 fat linoleic acid, an essential fatty acid, meaning our bodies need it but can't make it on their own, so we need to get it in the diet. • Is your heart at risk from fatty muscles? 'Some concerns raised about seed oils relate to the potential for high omega-6 intake which may promote inflammation,especially if intake of anti-inflammatory omega-3 fatty acids in the diet is low,' Van de Bor says. 'However, large reviews and well-conducted studies haven't found any consistent evidence of harmful effects of seed oils.' In fact, using seed oils as part of a balanced diet is a healthy move. 'Linoleic acid is actually very important for the skin and for controlling cholesterol,' Calder says. 'Seed oils also contain tocopherols, which are antioxidants, and other phytochemicals such as phytosterols that can also help to lower blood fats.' Of more concern is not the oils themselves, but how they're used. Calder says the polyunsaturated fatty acids in seed oils are very prone to damage from high heat and seed oils shouldn't be used for frying or reused for cooking. Likewise, when seed oils are incorporated into ultra-processed foods, their health impact can shift. 'Seed oils are not the enemy,' Calder says. 'Balance in any diet is important.' Nut oils, such as walnut, macadamia and almond, share some similarities with seed oils — both are sources of unsaturated fats, which support heart health. However, their fatty acid profiles differ. For example, almond and hazelnut oils are rich in monounsaturated fats, while flaxseed and sunflower oils are higher in polyunsaturated fats, including omega-3 and omega-6. Both monounsaturated and polyunsaturated fats are considered heart-healthy, and Van de Bor says there's no need to favour one over the other. The British Heart Foundation recommends including a variety of unsaturated fats in a healthy diet. 'Nut oils offer a favourable balance of polyunsaturated fats, including both omega-6 and the plant-based omega-3 fat alpha-linolenic acid (ALA),' Van de Bor says. 'This balance may help support the body's ability to convert ALA into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the longer-chain omega-3s involved in reducing inflammation and supporting brain and heart health.' Rhiannon Lambert, a registered nutritionist and the author of The Science of Nutrition, says unrefined peanut oil is good for adding to sauces or as a dressing, whereas the refined version can be cooked at high temperatures and used for frying. All types of olive oil are relatively high in beneficial monounsaturated fatty acids — about 75 per cent by volume — which has been shown to help lower your 'bad' low-density lipoprotein (LDL) cholesterol when substituted for saturated fats. But with extra virgin olive oil — the purest, most antioxidant-packed variety — you get some further health benefits, although you do of course pay more. Cold-pressed extra virgin olive oil is considered the gold standard because it is pressed from ripe olives and processed without high heat or chemicals, preserving many of the polyphenol compounds found in the plant. Virgin olive oil is similar but mechanically extracted from the plant. 'Of the other types, olive oil or pure olive oil are typically a blend of refined olive oil with a small amount of virgin or extra virgin oil added back for flavour,' Lambert says. 'And the term 'light' olive oil, which refers to its mild taste and lighter colour, not to reduced calories or fat, is more refined and processed, but still has health benefits.' In theory, the higher concentrations of polyphenols in extra virgin olive oil may provide extra antioxidant and disease fighting benefits, although there is no clear evidence that it has greater disease-fighting effects than other types. All fats have a smoke, or burn, point, the temperature at which they begin to degrade and produce unwanted chemical byproducts that affect both the health profile and flavour of the oil. For decades it was thought that olive oil was best served cold, drizzled over salads, but Van de Bor says the idea that it shouldn't be heated is a misconception. 'In fact, extra virgin olive oil is stable enough for most everyday cooking methods like roasting, sautéing or pan-frying,' she says. 'It contains natural antioxidants and polyphenols that help to protect it during heating, and its smoke point of around 190–210C is well above typical cooking temperatures used at home.' More refined olive oils, including those labelled 'light' or just 'olive oil', tend to have a higher smoke point because they contain fewer impurities. 'Although they have less of the flavour and antioxidants of extra virgin olive oil, it makes them a bit better suited for higher-heat cooking like stir-frying,' Lambert says. • How to pick the best olive oil: what the experts look for Taking daily shots of two tablespoons of olive oil is a wellness trend said to bring health benefits ranging from improved digestion to complexion. Beyoncé, Gwyneth Paltrow and Jennifer Lopez are among those extolling its virtues on social media, with Goldie Hawn reportedly drinking olive oil before going to bed. If you can bear to drink it, is it worth it? 'Olive oil has health benefits, but taking shots of it rather than incorporating it into meals doesn't offer added benefits,' Lambert says. 'It's much better to add olive oil into meals where it can complement other foods, supporting absorption of fat-soluble vitamins and adding to overall nutrient diversity.' Avocado oil is considered an elixir for health, providing vitamin E, lutein for eye health and beneficial plant polyphenols and carotenoids,but it does come with a hefty price tag. A small 2017 study in the Journal of Functional Foods did show that swapping butter for avocado oil helped to lower blood fats and cholesterol levels, although it looked at people who were given the equivalent of a fry-up for breakfast and the removal of some saturated fat — the butter — in place of any plant oil might have provided the same benefits. Lambert says it's a good choice for cooking at temperatures of 200C or higher. 'Avocado oil has a higher smoke point at 250C than extra virgin olive oil so is useful for deep-frying, pan-frying and stir-frying,' she says. 'But in health terms it's probably no better for you than olive oil.' A few years ago coconut oil was on everyone's shopping list due to its unique flavour and list of purported health benefits. It contains high levels of medium-chain triglycerides (MCTs) which have a different chemical structure to other fats, and because they are quickly absorbed by the body are thought to promote satiety and, in turn, prevent the storage of body and belly fat. However, MCTs are also a form of saturated fat, the type linked in many studies to increased LDL cholesterol, a risk factor for heart disease. In 2020, a review of 16 papers published in the American Heart Association's journal Circulation concluded that regular 'consumption of coconut oil results in significantly higher LDL cholesterol' than other plant oils. As a consequence, it began to fall out of favour. So, should we avoid it? 'Current evidence suggests that coconut oil may have a neutral effect on blood cholesterol — not as harmful as butter, but not as beneficial as oils rich in unsaturated fats, such as olive or rapeseed oil,' Van de Bor says. 'This doesn't mean you need to avoid coconut oil entirely, and using it occasionally when baking or sautéing foods is fine.' The latest study suggesting we revert to 5g daily of butter to reduce the risk of type 2 diabetes and heart disease may have raised hope among butter-lovers, but Van de Bor says we should still eat it sparingly. 'Broader and more robust evidenceconsistently supports choosingunsaturated plant-based oilsover butter for long-term health,' she says. 'Larger and more robust studies such as the JAMA Internal Medicine paper earlier this year underpin this by showing that replacing butter with unsaturated plant oilscan reduce the risk of early death by around17 per cent.' Butter isn't off-limits then, but shouldn't be seen as a health food. 'Use it occasionally, but not in place of healthier plant oils,' she says. Calder says olive oil is his staple at home. 'But rapeseed or canola is not bad at all as it has a mix of healthy plant fatty acids and is quite a balanced provider of omega-6 and omega-3 fatty acids,' he says. Van de Bor also has rapeseed oil and olive oil on standby for everyday use. 'For salads, I sometimes reach for walnut oil, especially when making my own dressings,' she says. 'And I do use coconut oil occasionally, particularly if I'm making homemade granola, as I simply enjoy the flavour.' Lambert, who also favours olive oil, says variety is key. 'Flaxseed or linseed oil is one of the richest sources of ALA, a plant-based omega-3, although it's not recommended for cooking at high temperatures due to its low smoke point,' she says. 'And sunflower oil, rich in omega-6 polyunsaturated fatty acids, can also be part of a healthy balanced diet when minimally processed versions are used.'
Health Line
7 hours ago
- Health
- Health Line
14 Healthy Foods That Are High in Potassium
Many fruits and vegetables are high in potassium. This can include beans and sweet potatoes. Potassium is an essential mineral that the body requires for a variety of processes. Since the body can't produce potassium, it has to come from food. However, most Americans don't get enough potassium from their diets. This is mainly due to a lack of fruits and vegetables in the typical Western diet. In the United States, it's recommended that healthy adults consume 4,700 mg daily. Getting enough dietary potassium is essential for bone and heart health. It's vital for people with high blood pressure, as it may decrease the risk of heart disease and stroke. This article lists 14 foods that are highest in potassium. White beans Beans and lentils are both good sources of potassium. White beans are one of the best sources of potassium, with 421 mg of potassium in 1/2 cup (130 grams). White beans contain reasonable amounts of calcium and iron. Additionally, 1/2 cup of white beans provides 4.9 grams of fiber, which is 18% of your daily requirement. They're also an excellent source of plant-based protein. The beans' high fiber and antioxidant content can help decrease inflammation, improve colon health, and reduce the risk of heart disease and diabetes. A recent meta-analysis showed a significant reduction in stroke risk with a higher potassium intake in the diet. Potatoes and sweet potatoes White potatoes are one of the best food sources of potassium available. A large baked potato (299 grams) provides 1,600 mg. Since potassium is found in both the flesh and skin of a potato, it's most beneficial to consume them washed and unpeeled. Another starchy tuber rich in potassium is baked sweet potatoes. One of these large vegetables (235 grams) contains 1,110 mg. But potatoes aren't just good sources of potassium. They also contain vitamins A, C, B6, and manganese. Beets Beets, a root vegetable with a naturally sweet flavor, are available in various colors, such as deep red, purple, and white. A 1/2 cup (85 grams) of sliced and boiled beets contains 259 mg of potassium. Beets are also rich in folate and manganese. The pigment that gives beets their rich color acts as an antioxidant, which may help fight oxidative damage and inflammation. Beets are also high in nitrates, which may benefit blood vessel function, high blood pressure, and exercise performance. Beets' potassium content may also help improve blood vessel function and decrease the risk of heart disease. Spinach Spinach is a highly nutritious vegetable. Cooked spinach is a great option for those wanting to increase their potassium intake. It contains 839 mg of potassium per cup. It also provides 104% of the DV for vitamin A, over 7 times the DV for vitamin K, almost 19% of the DV for calcium, and around 73% of the DV for manganese. These nutrients are important for metabolism, vision health, bone health, and the immune system. Dark leafy green vegetables like spinach also contain antioxidants, including flavonoids, which help protect against cellular damage. Swiss chard Swiss chard is a leafy green vegetable that's highly nutritious. It's packed with nutrients. One cup (175 grams) of cooked Swiss chard contains 961 mg of potassium. It also contains vitamins A, K, and C, iron, plus magnesium, manganese, and fiber. Like spinach, kale, and other leafy green vegetables, Swiss chard also contains healthy plant compounds that act as antioxidants to help protect your cells. Tomatoes and tomato sauce Tomatoes and tomato products, such as tomato sauce, are full of potassium. One cup (245 grams) of tomato sauce contains 728 mg of potassium. Tomatoes are also rich in other minerals, like manganese, and vitamins, including vitamins A, C, E, and B6. What's more, tomatoes contain beneficial plant compounds like lycopene, which may help fight inflammation and reduce prostate cancer risk. A small study of people with metabolic syndrome who received tomato juice four times a week for 2 months saw significant improvement in inflammation, blood vessel dysfunction, and insulin resistance. A recent review of studies found that lycopene provided significant antioxidant and anti-inflammatory benefits and lowered the components of metabolic syndrome, including high blood pressure, obesity, and insulin resistance, in both animal and human subjects. The participants also experienced a decrease in LDL (bad) cholesterol and a slight increase in HDL (good) cholesterol. The beneficial effects of potassium and lycopene on heart disease risk factors make tomatoes an excellent choice for heart health. Oranges and orange juice Citrus fruits like oranges are well known for being high in vitamin C, but they're also a good source of potassium. One cup (248 grams) of orange juice provides 496 mg of potassium. It's also rich in folate, vitamin A, thiamine, and antioxidants. Observational studies have found that people who regularly consume orange juice have a higher intake of vitamin C, potassium, calcium, and vitamin D, and are also more likely to have a lower BMI. Additionally, the high level of antioxidants in oranges and their juice may help improve the body's ability to fight free radicals, inflammation, and heart disease. Furthermore, consuming orange juice fortified with calcium and vitamin D may help improve bone health, especially since a high potassium intake may also benefit bone health. But remember that orange juice is higher in sugar and provides less fiber than the whole fruit. Thus, it's best to focus on eating the fruit rather than drinking juice as a source of vitamins and minerals. If you choose to drink orange juice, ensure it's 100% juice without added sugars. Bananas Bananas are known to be a good source of potassium. In fact, one banana has 451 mg of potassium. This tasty fruit is also rich in vitamin C, vitamin B6, magnesium, fiber, and antioxidants. While ripe bananas tend to be high in sugar, green bananas are lower in sugar and higher in resistant starch, which may help manage blood sugar and improve gut health. Green bananas and green banana powder may help enhance fullness, improve constipation and diarrhea, and help some people lose weight. The banana's convenient, natural packaging makes it an easy and nutritious way to increase your potassium intake on the go. Avocados Avocados are incredibly nutritious, tasty, and unique. They're high in heart-healthy monounsaturated fats and rich in fiber, antioxidants, vitamins C, K, B6, folate, and pantothenic acid. Avocados are also a good source of potassium. One cup (150 grams) of whole avocado provides 728 mg of potassium. The high content of antioxidants, healthy fats, and fiber in avocados is most likely responsible for their positive health effects. Studies have shown that avocados may benefit heart health, weight management, and metabolic syndrome. A 2017 study associates eating avocados with better diet quality, lower BMI, body weight, waist circumference, and a significantly lower risk of metabolic syndrome. However, more recent studies have found that avocados may not necessarily be linked with lower body weight and instead have a neutral effect on weight, or they may only affect particular populations. In one study, avocados were found to lower weight gain in female participants but not male ones. The rich potassium content of avocados and their other healthy properties make them an easy choice for helping meet your nutrient needs. Yogurt Yogurt is an excellent source of calcium, riboflavin, and potassium. One cup (245 grams) of this creamy treat provides you with 380 mg of potassium. Because yogurt is a fermented food, it also contains bacteria that may benefit gut health. Some evidence also suggests that yogurt may be beneficial for managing appetite or weight maintenance. This is likely related more to its high protein than its probiotic content. When buying yogurt, aim for a plain variety, as fruit-flavored yogurts tend to have lots of added sugar. Greek yogurt may be a better option due to its higher protein content. If you find plain yogurt is too tart, sweeten it with fresh fruit, nuts, a little honey, or maple syrup. Clams Clams are an excellent source of potassium. A 3-ounce serving (85 grams) provides 534 mg. Clams are also extremely rich in other nutrients. One serving offers 99% of the DV for selenium and surpasses the DV for vitamin B12. They're also a great source of protein and high in healthy omega-3 fats, which are associated with various health benefits, including reducing inflammation and other risk factors associated with related diseases. Salmon Salmon is a highly nutritious food. It's packed with high quality protein, healthy omega-3 fats, and many vitamins and minerals, including potassium. Half of a filet of salmon (178 grams) provides 684 mg of potassium. A diet rich in fatty fish has also been linked with various health benefits, most notably a decreased risk of heart disease. In fact, a meta-analysis of 18 studies found that eating 2-3 150 g portions of fish a week was linked to an 8% reduced risk for both fatal and non-fatal cardiovascular disease. The rich potassium content of salmon may make it beneficial for heart disease, as well. Coconut water Coconut water has become a popular health drink. It's sweet and nutty, low in sugar, and high in electrolytes. The body needs electrolytes to help balance its pH and maintain proper nerve, heart, and muscle function and hydration. One of these electrolytes is potassium. Drinking 1 cup (240 grams) of coconut water will provide 600 mg of potassium. Coconut water's high electrolyte content makes it an excellent drink for rehydrating after challenging physical activities.
Yahoo
11 hours ago
- Business
- Yahoo
Mega Sardines: 50 Years of Serving Nutrient-Rich Meals — Primed To Go Global
A legacy of nutrition, innovation, and malasakit fuels Mega Prime Foods' next chapter as a global wellness leader The founders of Mega Prime Foods, flanked by their children as the second-generation braintrust leading the company into the next 50 years MANILA, Philippines, June 19, 2025 (GLOBE NEWSWIRE) -- As it celebrates its 50th anniversary, Mega Prime Foods Inc. reflects on a remarkable journey—one that began with a simple mission to provide affordable, nutritious food to Filipino families. What started as a humble fishing company has now become one of the most innovative and socially driven food manufacturers in Southeast Asia, producing over 3 million cans of sardines daily from its advanced facilities in Batangas and Zamboanga. Sardines, long a staple in Filipino households, are among the most nutritionally dense foods in the world—rich in Omega-3 fatty acids for brain and heart health, vitamin B12 for metabolic support, and a host of other essential nutrients like calcium, iron, and selenium. Mega Sardines ensures these health benefits are preserved through its industry-leading 'catch to can in 12 hours' process—setting it apart in freshness, quality, and care. For Chairman and Founder William Tiu Lim, the journey has not been easy. From natural disasters like the devastating 1970s typhoon that destroyed much of their fishing fleet, to political and economic crises, Mega has endured and grown stronger. Through it all, Tiu Lim held fast to three core values: Quality, Innovation, and Malasakit—a uniquely Filipino term meaning selfless concern for others. 'We've always aimed for the best possible quality,' said Tiu Lim. 'Our fish go from sea to can in just 12 hours, compared to the industry's usual 1–3 days. That freshness is our edge.' This commitment to innovation and excellence recently culminated in a global milestone: Mega Sardines was designated a 'Superfood' by the Medical Wellness Association (MWA), becoming the first seafood product ever to receive the distinction. The recognition was awarded during Mega's 50th anniversary celebration by MWA Board Member and faculty member James Michael Lafferty, underscoring the brand's role in promoting global wellness. 'I was honored to announce Mega Sardines as the world's first seafood Superfood,' said Lafferty. 'It's a testament to their quality, innovation, and mission to improve health outcomes.' As the company transitions into its second generation of leadership under President and CEO Michelle Tiu Lim-Chan, the vision for global expansion is clear—but rooted in the same human values that built the brand. 'We are people-first,' said Lim-Chan. 'We serve our customers, support our employees, and provide opportunities to improve lives. Growth is not just about geography—it's about purpose.' Mega Prime Foods is already expanding its product lines, offering not only sardines but also tuna, mackerel, fruit cocktails, coconut gel, Primo non-alcoholic sparkling juices, and the Jimm's Coffee functional beverage line. 'Our proudest achievement is our ability to turn compassion into tangible, quality products,' Lim-Chan added. 'We're not done yet. The next 50 years will be even more exciting.' About Mega Prime Foods Inc. Mega Prime Foods Inc. is a leading food manufacturing company in the Philippines dedicated to providing high-quality, nutritious products for every Filipino home. With vertically integrated operations, state-of-the-art technology, and a deep sense of social responsibility, Mega continues to redefine what it means to be a purpose-driven global brand. A photo accompanying this announcement is available at CONTACT: CONTACT Marvin Tiu Lim COMPANY Mega Prime Foods Inc. PHONE +639988888600 EMAIL marvin@ WEB Media Contact Katapult Digital Email: info@ in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
