Red wine for diabetes? A glass of red wine with dinner? For people with Type 2 diabetes, the answer may be yes. A new study conducted by researchers at Ben-Gurion University of the Negev, in Israel, found that drinking a glass of red wine with dinner may be not only safe but perhaps even beneficial for those with diabetes. The study assigned 224 patients with Type 2 diabetes, none of whom were alcohol drinkers previously and all of whom followed a Mediterranean diet without calorie restrictions, to drink 5 ounces of either mineral water, white wine or red wine with their dinner — and followed them for two years. Those who drank red wine saw their HDL (“good”) cholesterol climb by 10 percent over those who drank only mineral water with dinner. White-wine drinkers did not see the same effect. The researchers say a broader follow-up study is necessary to confirm the initial results. What food trends can nutrition-minded eaters expect to see headed their way in 2016? In a U.S. News roundup, registered dietitian nutritionist Janet Helm has reported from the Academy of Nutrition and Dietetics’ 2015 Food and Nutrition Conference and Expo.

Her “top eight food trends” include pulses (legumes such as dry beans, peas, lentils and chickpeas) featured prominently in everything from chips and pasta to salad, soups and hummus (the United Nations General Assembly has declared 2016 to be the “International Year of Pulses”); microwave-steamable frozen meals in paper pouches; probiotics proliferating beyond yogurt and kefir; and packages touting health benefits. Crack open a can of fish Canned fish may be less expensive and more convenient and available than fresh fish, but is it also less healthy? The New York Times tackled the fresh fish vs. canned fish debate, consulting nutrition experts, and determined that each has its pluses and minuses. Fresh fish may have less sodium and may taste, well, fresher than canned. On the other hand, canned fish may be more likely to be wild (and therefore contain fewer pollutants) and may contain more calcium and less mercury than fresh. Both are good sources of beneficial Omega-3 fatty acids.

(Fish canned in oil may retain more of the Omega-3s than fish canned in water, though it may also be higher in calories.) The bottom line, registered dietitian Kristin Kirkpatrick told the Times, is that it’s important to get your Omega-3s, “and one of the easiest and most affordable ways to do that is to go canned. You won’t be skimping on nutrition.” Amy Reiter is a writer and editor based in New York. A regular contributor to The Los Angeles Times, she has also written for The New York Times, The Washington Post, Glamour, Marie Claire, The Daily Beast and Wine Spectator, among others, as well as for Salon, where she was a longtime editor and senior writer. In addition to contributing to Healthy Eats, she blogs for Food Network’s FN Dish. More posts from Amy Reiter. See More on Food Network FeedUse the pull-down menu at the top of every page to go to lists of available statistics regarding International, National, Regional, and Grape Variety topics, or click on one of the links below.

Grape production worldwide: Vineyard acreage globally and by country/region, 2012–2016Wine production worldwide: Volume of wine produced globally and by the major producing countries, 2012–2016Wine consumption worldwide: Volume of wine consumed globally and by the major consuming countries, 2012–2016Wine exports worldwide: Volume and value of wine exported globally and by the top exporting countries, 2012–2016Italian wine production by color and quality levelbest tasting cheap sweet wine: Relative proportions of red/rosato vs. white wines and DOP vs. IGP vs. table wines in Italy, by volume, 2015Wine exports from Italy: Italy's primary trading partners for its wines, by volume and by value, 2015Wine exports by type: Italy's wine exports broken down by quality level, by volume and by value, 2015Wine imports into Italy: Italy's primary trading partners for wine importsbest wine cooler drinks

, by volume and by value, 2015Grape production by region: Grape harvest in each of the 20 political regions of Italy, 2011–2015Wine production by region: Volume of wine produced in each region, 2011–2015Wine production by color and quality level: Relative proportions of red/rosato vs. white wines and DOP vs. IGP vs. table wines for each region, by volume, 2015Regional proportion of DOP wine productionbest selling wine in uk: Graph of the relative contribution of each region to Italy's total quality wine production, 2015Regional wine production by color: Graph of the total wine production of each region, broken down by color, 2015Largest quality wine regions: The ten denominations that produce the most DOP-level wine, 2015Largest IGPs: The ten geographical indications that produce the most IGP-level wine, 2015Most planted varieties: The ten grape varieties with the most acreage in Italybest 30 bottle of red wine

, 2010 (the most recent agricultural census)best wine ingredient kitsA Newfound Respect for Leftoversbest prices on wine coolers Waste is becoming a dirty word in the world of high-end food. During Expo Milano 2015, the Michelin-starred chef Massimo Bottura oversaw — with help from Mario Batali, Alain Ducasse and René Redzepi — the Ambrosian Refectory, a pop-up dining hall in a disused theater, where meals were made using surplus from the estimated 400 tons of food that arrive at the culinary fair each day. Batali and Ducasse also worked at New York’s wastED, a temporary restaurant at Dan Barber’s Blue Hill in Greenwich Village, which involved a cast of rotating chefs addressing food waste in their menus.Read more: The Luxury of LeftoversCreative Composting In Australia, Joost Bakker also uses leftovers — to feed his garden.

At the 2012 Melbourne Food & Wine Festival, Bakker cheekily encouraged diners to “Give pee a chance.” He collected his patrons’ urine in a large, opaque container at the entrance to the restaurant, and used it to fertilize several acres of mustard seed, which later became oil that powered generators. “The hospitality industry is shockingly wasteful and I wanted to show that it could be done differently,” he told T. In July, he opened a high-end soup canteen called Brothl, where he uses beef bones, seafood shells and chicken frames to make broth.Read more: The Trash CollectorThe Rise of Japanese Chefs in Paris For years, aspiring culinary stars from Japan have been decamping to Paris to learn new techniques, but recently they’ve been leaving behind the Michelin-starred dining temples that trained them — from Astrance to Taillevent — to headline their own spots.Read more: The Rise of Japanese Chefs in ParisLondoners’ New Appetite for Veg Despite a national obsession with gardens, England is a country whose food has traditionally had very little to do with what grows in them.

In the past decade, as the words “local,” “seasonal” and “vegetable-driven” have pervaded restaurants around the world, London has stubbornly remained a place where meals have starred meat. And though the city’s growing field of lighter, brighter and markedly vegetable-centric restaurants is crowded and diverse, several of the most celebrated have in common something important: They are helmed by chefs from Australia — Brett Graham, Skye Gyngell and Bill Granger — who are collectively introducing Londoners to a cuisine marked by an unfussy approach; to fresh herbs and raw greens and the humblest of roots; and, belatedly, to avocado toast, the pork belly of the 2010s. Read more: The Culinary Wizards From OzTrompe L’oeil Cakes Beloved by fashion, food and art circles, Georgia-Rose Fairman’s very realistic cakes — a miniature human figure fashioned after the bold, imperfect beauty of a Lucian Freud nude; a fruits de mer banquet commissioned by the French fashion label Carven;

a flower-festooned pig’s head for the restaurant critic A. A. Gill’s 60th birthday party — illustrate our growing appetite for delectable art. Read more: A Sculptor’s Assistant Whose Canvas Is CakeEncyclopedic Regional Cookbooks In “The Nordic Cookbook” ($50, Phaidon), released stateside in October, the chef Magnus Nilsson endeavors to document the 700 recipes he believes define, and can preserve, modern Nordic culinary culture. “We can theorize how people ate in the old days, but we can’t recreate it, so it’s important to document and keep the transfer of food knowledge going,” Nilsson told T. And the acclaimed Chilean chef Rodolfo Guzmán, whose restaurant, Boragó, is the Noma of Santiago, began compiling “Endemica,” a multivolume encyclopedia of Chilean cuisine. Each installment will be devoted to a single category of ingredient, with detailed information on where it can be foraged and how to cook with it. This year also welcomed the regional cooking titles “Tacopedia” and “Mamushka: Recipes from Ukraine and Eastern Europe” amid a sea of releases from restaurants spilling their kitchen secrets.

Read more: The Chef Preserving Cuisine (and Waffles) and Rodolfo Guzmán and the New Chilean FoodPilgrimages to Seoul We learned that many celebrated chefs believe the most exquisite food in the world is being made in a remote temple complex south of Seoul by a 59-year-old Buddhist nun.Read more: Jeong Kwan, the Philosopher ChefSolving Our Greatest Problems With Food From his lab in Paris, where he is considered a national treasure (he co-created molecular gastronomy in 1988 and now heads the prestigious food division of the French Academy of Agriculture), Hervé This has taken his bag of magic tricks to top cooking schools in Copenhagen and Lisbon, to formal dinners in Hong Kong and Quebec and to research facilities that he is establishing in Seoul and Buenos Aires. His big idea is nothing less than the eradication of world hunger, which he plans to accomplish not with any new economic overhaul, but through a culinary innovation that he calls note-by-note cooking, or NbN. “I work for the public,” he says.

“I hate rich people. NbN is a new art for chefs, and art is important. But are we going to feed humankind — or just make something for foodies?” Essentially, he proposes that we stop shipping “wet” foods across countries or continents — because water makes food spoil — and instead break them down into their parts: separating their nutrients and flavors into a wide variety of powders and liquids that are theoretically shelf-stable in perpetuity, and can be used as ingredients. Read more: Hervé This and the Future of FoodCity Chefs Gone Country New York City chefs are taking their Brooklyn-style farm-to-table cuisine upstate — giving weekend travelers yet another reason to get out of town. Read more: City Chefs Gone CountryThe New Charcuterie Across the country, chefs are expanding the definition of the traditional meat plate, swapping out fatty pork for the catch of the day. At Cure in Pittsburgh, Justin Severino has reimagined classics like ’nduja (a spreadable spicy pork sausage) with sockeye salmon, and finocchiona (a fennel-seed salami) with swordfish.