A new study published in the Journal of Allergy and Clinical Immunology found that 3.6 percent of the population studied had a documented food allergy or intolerance. Shellfish was the most commonly reported food allergy, with the highest rates among females and Asians.
A recent study found that discarded food in the US food supply chain contains large amounts of key nutrients like vitamin D, fiber, and potassium. The study estimates that around 1,217 calories per person per day are squandered, equivalent to 5.9g dietary fiber, which is 23% of the RDA for women.
A recent study by Johns Hopkins Bloomberg School of Public Health estimates that US food waste contains approximately 1,217 calories, 33 grams of protein, and other essential nutrients. These lost nutrients are important for maintaining healthy diets, particularly dietary fiber, calcium, potassium, and vitamin D.
The Partnership for Food Safety Education is using Kansas State University's Center for Sensory Analysis and Consumer Behavior research to promote safe poultry handling. Key findings include the importance of disinfecting shopping cart handles, using meat bags in grocery stores, and washing hands before food preparation.
A nationwide study found middle-income Americans were most likely to eat fast food, with rich people also consuming fast food regularly. The study also showed that people with changing income levels didn't alter their eating habits, and heavy users of fast food often have less leisure time.
Researchers found that high CO2 levels boost production at different levels of the food web, but ocean warming causes stress to marine animals, preventing them from efficiently using increased resources. This led to a collapse of the food web. The study suggests that ocean warming will be an overwhelming stressor for marine ecosystems.
The USDA's National Institute of Food and Agriculture is providing $1 million in funding to strengthen food and agricultural science education in insular areas. This program aims to increase the number of students pursuing food and agriculture careers by strengthening institutional capacities in instruction and curriculum.
A new study by RAND Corporation found that sociodemographic factors have a stronger association with unhealthy food consumption than the food shopping environment. Being younger, male, and lacking a college degree were linked to greater intake of sugar-sweetened beverages and discretionary fats.
A recent Dartmouth-led study found a strong association between fast-food TV ads and increased consumption among pre-schoolers. The research team recruited 548 parents and tracked their child's exposure to child-targeted ads, revealing that moderate or high exposure increased the likelihood of consuming fast food by about 30%.
Researchers found that nutrition label users tend to select healthier foods, such as fruits, vegetables, and beans, while avoiding refined grains and fried foods. The study suggests that dining facilities can encourage healthy eating behaviors by increasing nutrient-dense food options and product reformulations.
Researchers at Rice University found that gourmet food trucks in Houston cooperate to meet central tendencies, such as good ingredients and cleanliness, while competing to strive for ideal prototypes like the best food. This cooperation leads to new firms entering the market and improves the group's excellence.
A new study reviews EU and US food colouring legislation to find ways to reduce regulatory barriers to international trade. Key findings include differing rules on colour additives, labelling requirements, and natural vs synthetic colours.
The USDA has allocated $150.2 million through the Agriculture and Food Research Initiative (AFRI) to support projects addressing key agricultural, food, and natural resource problems. The funding aims to develop innovative technologies and sustainable management strategies for livestock, crops, and critical underlying resources.
Researchers created digital food web capturing human interactions with environment, revealing how humans disrupted existing ecosystems when introducing corn and altering food sources. The study sheds light on future human choices and climate change impacts.
The National Institutes of Health has designated $42.7 million for the Consortium of Food Allergy Research (CoFAR) over seven years to continue evaluating new approaches to treat food allergy. CoFAR scientists are working on immunotherapy approaches to reduce immediate allergic symptoms and bring about long-term relief.
FARE has awarded over $1 million to three scientists to study the causes of food allergies and develop new treatments. The recipients will focus on improving oral immunotherapy, IgE glycosylation, and understanding the role of Dock8 in maintaining tolerance to food antigens.
A new study found that children who experience food insecurity in early childhood are more likely to start kindergarten less ready to learn than their peers from homes that are food secure. The study also showed that the timing and intensity of food insecurity matter, with longer episodes linked to poorer outcomes.
The USDA has allocated $11 million for projects addressing antimicrobial resistance, a significant public health concern affecting over 2 million people annually. The funding supports extramural research and education activities aimed at understanding and mitigating AMR along the food chain.
Researchers at Kaunas University of Technology have developed biodegradable packaging that can keep food fresh for longer, reducing food waste and plastic usage. The packaging, made from cellulose composites with added ethereal oil and silver particles, degrades in nature in around two years.
The Food Agility CRC will focus on developing digital solutions to simplify the jobs of growers, processors, and retailers. By integrating sensing, communications, and data analysis technologies, the CRC hopes to create simple, user-friendly tools that help businesses make quick decisions and tap into more data streams.
A recent study suggests that almost 20% of food produced is lost due to over-consumption and waste. This represents a significant amount of resources wasted globally, which could be redirected to improve global food security and prevent environmental harm.
A new Brown University study found that SNAP benefits increase a household's overall spending on food each month, with an equivalent cash benefit leading to much smaller increases in food spending. Households receiving $100 in SNAP benefits spend around $50 more on food each month.
A comprehensive analysis found over two dozen toxic highly fluorinated chemicals in fast food packaging, including a phased-out substance. These chemicals have been linked to various health problems, and their persistence in the environment poses long-term risks.
Researchers used lab rats to demonstrate how environments shape eating habits, finding that pairing junk food with specific sound cues can reverse habitual behavior. Simple interventions like reminders or interrupting automatic processing of junk-food cues may also be effective in stymieing unhealthy food consumption.
Researchers from the University of Surrey propose a new comprehensive categorisation of food scares to address consumers' distrust in the food supply chain. The system differentiates between scares caused by wilful deception and transparency issues, enabling risk management teams to develop effective strategies.
A Dartmouth study reveals that children genetically predisposed to obesity have a stronger brain response to fast food commercials. The findings suggest that limiting exposure to food advertisements could be an effective way to combat child obesity.
A Kansas State University study found that celebrity chefs exhibit poor food safety habits, including inadequate hand-washing and contamination risks. The researchers suggest that celebrity chefs can promote better food safety practices through education and awareness.
Scientists found that Modafinil, a narcolepsy drug, reduces impulsivity in people with food addiction. The study tested 60 men and found that those who took Modafinil had significantly reduced impulsive behavior, which can lead to weight loss.
A nutrition education program in Indiana improved food security for participating families by 25%, according to a Purdue University study. The program, SNAP-Ed, teaches practical ways to stretch food dollars while eating nutritiously, with lessons focusing on maximizing the food budget and nutritional components.
Researchers found that Caribbean spiny lobsters get 20% of their food from lucinid clams with chemosynthetic bacteria in their gills. This discovery highlights the importance of chemosynthesis in shallow waters, supporting populations and fisheries worth millions.
A University of Houston team has developed a behavior-based educational toolkit system to improve safe food handling practices for restaurant and grocery store employees. The augmented reality technology streamlines food cleanliness practices for smaller operations, with the goal of enhancing food safety behavior.
Bekzod Khakimov, a promising young researcher from the University of Copenhagen, has received the first Nils Foss Talent Prize. His work focuses on metabolomics, using Gas Chromatography-Mass spectrometry to improve data analysis and reproducibility.
Research reveals that African American and Latino children have significantly higher rates of corn, shellfish, and fish allergies compared to white children. The study found that wheat allergy is also more common among African American children, potentially contributing to higher rates of anaphylaxis and emergency room visits.
A recent study published in Journal of Food Science found that avocado seed extracts can effectively control Listeria bacteria in ready-to-eat foods. The extracts presented similar properties and chemical profiles to synthetic antimicrobials, making them a promising natural additive for food manufacturers.
A study by the American College of Allergy, Asthma, and Immunology found that most colleges lack integrated systems to support students with food allergies. The study's lead author, Ruchi Gupta, MD, notes that these students value feeling secure and willing to work with school officials to create education around their needs.
A new study found that television cooking shows rarely model proper food safety measures, with only 4 out of 39 episodes showing compliance with recommendations. The study highlights the need for food safety training and education on these programs to reduce the incidence of foodborne illness.
A recent study published in Brain and Cognition found that lexical and semantic knowledge related to food is relatively well preserved even in diseases like Alzheimer's and Aphasia Primary Progressive. Food information was processed better than non-food, with caloric foods being more resiliently remembered.
A study found that up to 40% of consumers with food allergy concerns buy products with 'may contain' or 'manufactured on shared equipment' labels despite the risk. Food allergy affects approximately 8% of children and 2% of adults, with nearly 40% of children experiencing life-threatening reactions.
A new study from Cornell Center for Behavioral Economics in Child Nutrition Programs finds that career development opportunities are crucial for food service directors to adopt healthier lunchroom changes. Food service directors who participate in professional organizations and trainings are more likely to be aware of the Smarter Lunch...
Researchers at the University of Missouri have developed a new formula to help reduce food waste in all-you-care-to-eat facilities. By accounting for environmental costs such as fuel and fertilizers, the formula can help minimize waste and lower the environmental impact.
A study by Dartmouth Health found that children genetically predisposed to obesity overeat when exposed to TV food ads. The study showed a significant increase in calorie consumption among children who watched food commercials compared to those who watched toy ads.
Replacing maximum SNAP allotment with a real-cost benefit and expanding WIC eligibility to age 6 can help families who experience food insecurity. Additionally, maintaining CEP for school meal programs can increase access to food for children in low-income households.
Researchers from the University of Copenhagen have reviewed the use of NIR spectroscopy to detect food fraud in Current Opinion in Food Science. The method can reveal far more food fraud than current methods, including intentional misrepresentation and undeclared introduction of cheaper substances. By examining large quantities of raw ...
A new study found that US federal food assistance programs face a critical issue with their age limits, which can lead to increased food insecurity for families. The current program restricts eligibility for children at the age of five, despite many not attending school immediately after.
Researchers at RIT will study innovative technologies and policies to minimize and manage food waste across the supply chain. The goal is to create efficient use of energy and water resources while addressing social, economic, and environmental impacts.
A new review provides a comprehensive guide for diagnosing and managing food allergies in children and adults. The study highlights the importance of clinical history, diagnostic testing, and supervised oral food challenges to accurately diagnose and treat food allergies.
A new report reveals that nearly half a million B.C. residents struggled to afford food in 2011-12, with families and children facing extreme hardship. Provincial government actions are needed to address this issue.
A review of existing empirical evidence suggests that food puzzles can improve cats' physical health by aiding weight loss, and their emotional wellbeing by reducing aggression and fear. By introducing food puzzles, owners can provide cats with stimulation and exercise, leading to a more balanced lifestyle.
Researchers found that watching food commercials increased children's emphasis on taste over healthiness, leading to faster and more impulsive food decisions. The study also showed that the ventromedial prefrontal cortex was significantly more active after watching food commercials.
A recent study from Aarhus University found that Danes' knowledge of shelf life labels has improved, with 70% correctly identifying the difference between labels. However, many consumers throw away food after the 'best before' date without checking its edibility, highlighting a need for greater awareness and education.
Researchers at UC Santa Barbara discovered a single cell responsible for detecting food texture in fruit flies. This neuron sends signals based on the hardness of food, enabling the fly to determine whether to eat or not. The study also identified a critical protein TMC that plays a key role in mechanosensation.
A recent study found that only 53% of Americans are aware of food waste being a problem, despite its negative environmental impacts. The study identified practical benefits such as reduced risk of foodborne illness, but also feelings of guilt and misconceptions about the importance of food waste.
A review of existing research concludes that manipulating food product order or proximity can positively impact food choices. Healthy food nudging is promising, with 16 out of 18 studies showing a positive impact. The review suggests using placement of products to promote healthier options, such as vegetables being placed first in line.
A study found that university students who practice health-promoting behaviors like tracking food intake and exercising frequently are more likely to use nutrition information on dining hall food. Only 20% of students used the labels, despite high label awareness rates.
A study using GPS technology found that adolescents' exposure to junk food outlets during trips to and from school significantly affects their likelihood of making a junk food purchase. The research revealed that longer exposure times increased the chances of a purchase, with females being more likely to make unhealthy choices than males.
Research from Cornell Food & Brand Lab reveals that caregivers often serve large portions to show affection, leading to unnecessary food waste. The study suggests connecting food pantries with nutritional educators can reduce food waste in lower-middle class households.
The US Department of Agriculture has awarded $16.8 million in grants to support initiatives encouraging SNAP participants to purchase fruits and vegetables. The funding will benefit regional food producers, local economies, and the health of low-income families.
The Johns Hopkins Berman Institute will pursue two projects on global food ethics, including explicit discussion of future food systems and ethical certification. The program aims to address complex issues in food security, nutrition, and agriculture with a focus on bioethics.
Research from the University of South Carolina found that fast casual restaurants have a higher average calorie count than fast food establishments. The study analyzed menus at 34 fast food and 28 fast casual restaurants, finding that fast casual entrées averaged 561 calories compared to 760 for fast food.
A CSU-led team has identified strategies to improve global food accessibility while reducing agriculture's environmental impacts. The study highlights the importance of integrated food system approaches, such as increasing legumes in crop production practices and improving women's access to resources.