A new series by PLOS Medicine examines the role of the multinational food industry in shaping global health policies. Guest editors Marion Nestle and David Stuckler argue that public health professionals must recognize Big Food's influence and take action to expose and regulate its interests.
A new study maps the international agro-food trade network, showing its high complexity and potential for rapid spread of contaminants. The researchers predict significant delays in identifying outbreak sources, calling for an interdisciplinary approach to improve food safety regulation.
A new study has mapped children's food allergies by geographical location in the US, revealing that urban centers have a higher prevalence of peanut and shellfish allergies compared to rural areas. The study controlled for household income, race, ethnicity, gender, and age, tracking food allergy prevalence in different regions.
A recent study by Norwich BioScience Institutes reveals that the complex worldwide food-transport network generates 'hotspots' vulnerable to making outbreak tracing difficult. Countries with high import and export volumes are identified as key nodes in the network.
The tuatara's unique chewing technique, using its lower jaw to slice food apart, raises doubts about the link between chewing and high metabolism in mammals. This specialized mechanism allows the tuatara to eat a wide range of prey, including beetles, spiders, and small lizards.
A study of low-income mothers with infants found a connection between food insecurity and restrictive feeding practices, which can disrupt hunger regulation and lead to obesity. Mothers experiencing food insecurity were more concerned about their child becoming overweight than those who weren't struggling with food access.
The US Pharmacopeial Convention's new database highlights olive oil, milk, and honey as top adulterated ingredients. Food fraud, a collective term for substitution or misrepresentation of food products for economic gain, poses significant risks to consumers.
The aging baby boomer population is driving demand for food products that can help manage chronic conditions like diabetes, vision loss, and bone/joint problems. Food scientists are exploring ways to create healthier options, including clearly labeling foods as suitable for specific health needs.
Blood testing for food sensitivity is increasingly common, but its limitations and potential misuse have been emphasized by European and American allergy and immunology societies. Physicians should caution patients about the controversy surrounding IgG4 testing and advise them on alternative diagnostic approaches.
The PROMISE project aims to survey germs brought in with food and investigate their potential to cause disease. The project will pool data from throughout Europe to assess the risks posed by contaminated food of animal origin, building an extensive database of bacterial isolates.
Food-insecure mothers face increased weight gain due to skipping meals and eating cheaper, less nutritious foods to ensure their children are fed. This behavior is linked to metabolic responses that retain fat, exacerbating obesity risks.
Researchers fortify soft goat cheese with fish oil to increase omega-3 fatty acid content and balance proportions. The addition of dairy helps protect fish oil from oxidation, making it a viable option for healthy food choices.
Researchers use DNA barcoding to identify parasitic worms in canned food, ruling out contamination and ensuring kosher certification. The study's findings confirm that the food remains kosher despite the presence of roundworms.
A study published in BMJ Open found that baby-led weaning promotes healthy food preferences and may protect against obesity. The research suggests that infants who are weaned through this method learn to regulate their food intake, leading to a lower BMI and a preference for healthy foods like carbohydrates.
A study by Max Planck researchers found that looking at pictures of food increases the hormone ghrelin in the blood, leading to feelings of hunger. This suggests that external stimuli like advertising can contribute to weight gain in Western populations.
A new mouse model has been developed to study allergy to fenugreek, a common ingredient in Asian dishes. The model can also be used to understand suspected cross-reactivity with peanuts and other legumes, which may pose a special problem for food-allergic people.
A new study found that middle-income earners prefer fast-food dining due to its affordability and convenience. The research suggests that policymakers should look beyond restaurant type when addressing the obesity epidemic.
The US FDA lacks transparency in its food additive regulatory program, with manufacturers making safety decisions without public review. The Pew Health Group's analysis highlights the need for improved public participation and science-based decision-making to protect consumers from potential hazards.
Researchers found that cash transfers could fully compensate poor households for the price increase, while a 5% drop in general food prices did little to help. Governments can save money by using cash transfers instead of subsidies, which benefit all groups but distort food markets.
A Kansas State University research team is developing food allergy education materials for hospitality management and dietetics students. The goal is to improve customer awareness and reduce allergic reactions in restaurants.
Researchers discovered that stress induces a re-wiring in the brain, impairing endocannabinoids' ability to regulate food intake and contributing to enhanced food drive. Blocking stress hormones prevented this effect, suggesting a potential therapeutic target for manipulating food intake.
North Carolina State University is leading a $25 million project to study human noroviruses across the food supply chain. The goal is to design effective control measures and reduce virus-caused food-borne illnesses, which affect over 5 million people in the US annually.
Researchers aim to enhance knowledge of barriers and opportunities for improving food security and economic viability through local and regional food system development. A thriving local food system provides ample opportunity to improve human health, reconnect people with the land, and attract new farmers.
A new study found that eating location significantly impacts daily energy intake for children, with foods prepared away from home and fast food fueling increased calorie intake. The percentage of calories from fast food has surpassed schools as the largest contributor to foods prepared away from home.
A new study found that ghrelin, a naturally occurring gut hormone, increases the willingness to pay for food while decreasing it for non-food items. This increase in reward signaling is specifically linked to the nucleus accumbens region of the brain.
A national study finds that 8% of US children under 18 have a food allergy, with peanut, milk, and shellfish being the most common allergens. The study also highlights racial and economic disparities in food allergy diagnosis and treatment.
Research found that recyclable cardboard can transfer harmful mineral oils to food, even if the cardboard is used for corrugated boxes and not directly in contact with food. The study suggests that alternative solutions, such as using fresh fibre paperboard or introducing functional barriers, are needed to address this issue.
A study of 552 Maine high school students found no correlation between the presence of fast food stores near schools and their risk of being overweight. Despite high consumption of sweetened drinks and fast food among students, proximity to unhealthy food retailers had little impact on their weight status.
A new study reveals that jellyfish blooms drastically alter marine food webs by shunting food energy from fish toward bacteria. The researchers found that jellyfish produce organic matter rich in carbon, which is rapidly metabolized by bacteria, reducing its potential to assimilate into the food web.
Access to fresh and healthy foods is crucial for long-term food security, according to Michelle Kaiser. Increasing local food production can reduce economic and environmental impacts of transporting food, enabling people to avoid processed, unhealthy foods.
A study published in Journal of Nutrition Education and Behavior found that factors influencing children's use of and time spent in fast-food and full-service restaurants include parental work schedules and parenting styles. Fathers who frequently dine out with their kids tend to have a greater impact on their eating habits.
A new study reveals apparent gaps in restaurant staff's knowledge of food allergy, with common allergens not separated from other foods in one out of three kitchens. Despite lacking formal training, 80% of respondents reported confidence in providing safe meals for food-allergic customers.
Canada's food safety system lacks adequate regulation, allowing preventable contamination to harm many people and potentially lead to deaths. The current system needs improved standards and incentives for industry to prioritize food safety.
The symposium aims to address food insecurity in North America, focusing on its effects on child development and academic, health, and socio-emotional problems. Researchers will explore current government and charitable programs, their similarities and differences, and public policy implications.
A new study identifies 44 high-risk counties with high food insecurity and prices, requiring an estimated $56 monthly boost per person to meet food needs. The study highlights disproportionate impacts of hunger on Latino and American Indian populations.
A €3 million research project aims to deliver better ways to ensure the quality and safety of animal feeds in Europe. The QSAFFE project, led by Queen's Centre for Assured, Safe and Traceable Food (ASSET), involves 11 partners from six countries and will work on developing new technology to detect contamination quickly and at low cost.
Researchers at Queen's University Belfast analyzed 2,439 food recalls over the past decade, revealing a significant increase in recalls due to operational mistakes and food fraud. The study highlights the need for improved traceability and safety measures in the food industry.
A recent study published in Psychological Science found that people can use comfort food as a social surrogate to combat loneliness. Participants who wrote about eating a comfort food reported reduced feelings of loneliness compared to those who wrote about an unfamiliar food.
A recent Norwegian study found that nearly one in ten pregnant women consumes organic food regularly, with organic eggs and vegetables being the most popular choices. Women who consumed organic food were more likely to have higher education, lower incomes, and frequent exercise habits.
Researchers at the University of Strathclyde are developing a new type of indicator made of 'intelligent plastics' that changes color when food is about to spoil, cutting unnecessary waste by up to 8.3 million tonnes in the UK each year. This technology aims to improve food safety and reduce the economic damage caused by food waste.
A Swedish study reveals that children are exposed to an average of 50 TV adverts for food per week, dominated by fast food and sweets. The research suggests a link between food advertising and unhealthy food choices among children.
A new study by Carnegie Mellon University researchers found that imagining eating a certain food decreases appetite for it. Participants who repeatedly imagined consuming a food ate significantly fewer pieces than those who performed different tasks or imagined a different food.
A Canadian study found that 22% of families with a child diagnosed with diabetes were food insecure, leading to poorer diabetes control and higher hospitalization rates. The researchers call for improved financial support and increased awareness among healthcare professionals to address this issue.
A new study found that food-insecure adults with diabetes have higher body mass indexes and greater financial constraints on food choices. However, after receiving nutrition education via telemedicine, both groups reported improved diet adherence and similar lab values associated with diabetes care.
Researchers at National Jewish Health found that 84-93% of foods avoided due to suspected allergies were restored after oral food challenges. The study highlights the need to balance clinical allergy testing with complete food elimination diets.
A two-year study found that children who approach food with emotional over-eating or boredom tend to be overweight, while those who avoid food due to fussiness or slow eating are more likely to be underweight. The researchers suggest that household environments and parental behaviors play a significant role in shaping these early food ...
A new study pinpoints threats to life in the world's rivers, citing climate change as a major factor. Researchers found that large predators will be threatened by changing water flows, while longer food chains support more organisms and larger predators.
A study by National Jewish Health reveals that food allergies are more prevalent among people with asthma, especially in children, males and non-Hispanic blacks. The researchers found that peanut allergy was the most common food allergy, affecting 1.3% of the surveyed population.
A new study estimates that 2.5% of the US population has food allergies, with higher rates found in children, non-Hispanic blacks, and males. The research also identifies an association between food allergy and severe asthma, highlighting the need for increased awareness and monitoring of these conditions.
The USDA's National Institute of Food and Agriculture has awarded nearly $3.8 million to develop healthier food products for humanitarian assistance programs. These projects aim to improve the nutritional delivery and functional form of food aid products, particularly for infants and young children at risk for malnutrition.
A study by Columbia University's Mailman School of Public Health found that nearly all NYC public school students have access to convenient, energy-dense foods within a short walk. Small grocery stores and bodegas are common sources of unhealthy food, with higher concentrations near schools attended by low-income and minority students.
Research from Michigan State University shows that food safety concerns significantly impact consumer spending and shopping habits. Consumers value third-party certification, but place more emphasis on traceability, seeing government inspection as the most credible signal of food safety.
A Vermont study found that consumers are willing to pay significantly more for locally grown, organic apples. The research indicates a 'significant niche market' for local, organic apples in the US, with many consumers purchasing them from supermarkets, farmers' markets, and natural food stores.
A new study published in the Journal of Consumer Affairs suggests that observing food labels and exercising regularly can lead to significant weight loss. The research found that women between the ages of 37-50 are more likely to read food labels, which increases their chances of losing weight.
Lestria bacteria can overcome harsh acidic conditions by exploiting key food ingredients like glutamate, neutralising acid and passing through the stomach unscathed. Consuming Lestria in one food may be safe, but eating it in another could be lethal due to varying food matrix properties.
The American Dietetic Association calls for systemic action to achieve food and nutrition security for all in the US. Interventions include increased funding for food assistance programs, nutrition education, and innovative economic support initiatives.
A new paper explores the need for reliable and specific quantification methods for protein-based food ingredients due to melamine adulteration risks. The authors discuss existing methods, their limitations, and emerging alternatives to prevent intentional adulteration.
The NIH has renewed its food allergy research program, the Consortium of Food Allergy Research (CoFAR), with a $29.9 million grant for five more years. The program will expand to include research on genetic causes underlying food allergy and studies of eosinophilic gastrointestinal diseases.
The Mizzou Advantage initiative brings together researchers, faculty members, and stakeholders to address food-related issues such as obesity, nutritional shortages, and chronic disease. The project aims to create innovative solutions through collaboration and interdisciplinary approaches.
Researchers found that virtual food can elicit comparable emotional responses as real food, including increased heart rate and skin conductance. The study suggests the potential use of virtual reality therapy for evaluating and treating eating disorders.