A US study found a strong link between frequent fast-food consumption and weight gain, as well as increased insulin resistance in young black and white adults. The study of over 3000 participants showed that those who ate at fast food restaurants more frequently gained more weight and developed insulin resistance.
A 15-year study found that frequent fast food consumption is associated with a significant increase in body weight and insulin resistance, even after accounting for other lifestyle factors. The study suggests that reducing fast food intake may help mitigate the risk of type 2 diabetes.
A study by Cornell University researchers found that more than 85% of African Americans will use food stamps, compared to 37% of white Americans. Food stamp use is also linked to lower education levels, with 64% of adults with less than 12 years of education using them.
The Food Guide Pyramid is set to undergo revisions, shifting from a one-size-fits-all approach to an individualized model. This change aims to motivate consumers to make informed food choices, with the help of focused messages and educational tools.
A study by Cornell University researchers found Listeria bacteria on foods in 47 out of 50 retail food stores, with 34% showing persistent strains after re-inspection. The bacteria were also found in seven food-processing plants, highlighting the need for improved control measures to prevent food contamination.
Researchers recommend performing oral food challenges on children with at least a 50-50 chance of passing, based on IgE antibody levels less than 2.0 kilounits per liter of blood. This guideline aims to reduce unnecessary avoidance of common allergenic foods and improve the accuracy of food allergy diagnosis.
A study using FDG-PET imaging found that brain metabolic activity increases in response to food stimulation, making it harder for those more sensitive to food to diet. The findings may lead to innovative treatment options for eating disorders.
A recent study published in JAMA found that lean adolescents who consume fast food are less likely to compensate for the excess energy by adjusting their daily intake compared to overweight peers. In contrast, overweight participants tend to overconsume fast food and fail to make up for it throughout the day.
A $300,000 study will examine the demand and availability of veterinarians in food supply-related disciplines. The research aims to address student recruitment, retention, and training to serve society.
The University of Minnesota has been awarded a $10M grant to lead a national effort in food bio-security. The grant aims to enhance the nation's capabilities to anticipate and prevent deliberate contamination of the food supply, which could have devastating effects on human health and the economy.
Research reveals that exposure to food stimulates increased brain metabolism in areas affected by drug addiction. The study found higher metabolism in regions responsible for hunger and reward, suggesting a possible link between constant food stimuli and obesity.
A study published in Family and Consumer Sciences Research Journal found that nutrition education participants who completed six or more lessons experienced significantly less food insecurity compared to those who dropped out early. The program improved skills such as budgeting, comparing prices, and shopping with a grocery list among ...
Global food safety experts gather to discuss new approaches to assessing risk of microbiological foodborne hazards. The symposium aims to create mathematical models that predict the number of illnesses that can occur and help managers control food safety strategies.
A team of researchers at Michigan State University has uncovered cliques in the food web, a complex network of interconnecting food chains. This breakthrough provides a new way to understand and manage ecosystems for sustainability.
The American Dietetic Association asserts that access to adequate nutrition is a fundamental human right, and that hunger continues to affect millions worldwide. The organization supports programs combating hunger and malnutrition, promoting food security and self-sufficiency.
The American Dietetic Association emphasizes the importance of food and nutrition programs for children and adolescents. These programs not only combat hunger and food insecurity but also provide crucial nutrition education and promote physical activity to prevent excess weight and chronic diseases.
A Wake Forest study found a high level of food insecurity among farm workers, especially those with children. The researchers recommend that agricultural employers, health and social service providers, and churches provide access to higher quality food for farm worker families to prevent future health problems.
Food-borne illness remains a major concern despite a safe food supply, as supermarkets increasingly rely on procedures and processes to meet growing demand for diverse international foods. International supermarket chains have a strong motivation to ensure food safety due to liability concerns and damage to reputation.
Researchers found that food producers responded positively to fortified products after government-led advertising campaigns, leading to widespread compliance. The study highlights the importance of governments as large food purchasers influencing industry behavior.
A study by Purdue economist William Masters found that African mothers are willing to pay a premium of 30% for infant food with guaranteed quality and safety information. This could lead to reduced child malnutrition rates if generic options were made available, saving up to 6 million lives annually.
Researchers at Purdue University have found that chlorine dioxide gas is highly effective in killing bacteria on food surfaces, particularly Listeria monocytogenes. The study showed significant reductions in bacterial populations on apple skin, stem cavity, and calyx using the gas.
A study by researchers at Michigan Medicine found that nearly 38% of top-ranked US hospitals have fast-food franchises on their premises. The authors express concern that this serves a contradictory message to health promotion and may contribute to rising obesity rates in the US.
Researchers used PET scans to measure changes in dopamine during food and neutral stimulation. Food stimulation increased dopamine in the dorsal striatum but not in the ventral striatum, suggesting a role in food motivation beyond reward effects.
A study by the American Thoracic Society found that workers in the food flavoring manufacturing industry may be at risk of developing non-reversible airway obstruction due to exposure to high concentrations of acetaldehyde and capsaicin.
Researchers found that higher energy consumption significantly raises the risk of heart disease and stroke across all age groups. The study also revealed that Americans of all ages are consuming more restaurant food, including fast food, than a generation ago.
Researchers discovered that fish use crossflow filtration to separate food particles from water, contrary to the long-held sieving model. Computer models and fiber-optic endoscopes confirmed this finding, revealing a swirling vortex at the roof of the mouth where food particles are trapped.
Researchers at Cornell University found that larger lakes have longer food chains than smaller ones, contrary to previous assumptions about energy availability. The study suggests that the size of an ecosystem, not energy levels, constrains food-chain length.
Researchers analyzed food marketing trends over three decades, finding increases in energy-dense foods and portions. This shift is believed to contribute to the growing prevalence of overweight Americans.
A special symposium at the American Chemical Society meeting explores how food chemistry enhances the eating experience, delivers essential nutrients, and helps lower chronic disease risk. Chemists, food producers, and a chef will share their perspectives on biotechnology's role in tailoring foods to satisfy palates and prevent diseases.
The Institute of Food Technologists honored four journalists for their investigative reporting on food safety and irradiation. Martha Groves, John Wasik, Bob Gilmartin, and Lea Thompson won awards for their compelling stories, which shed light on issues such as adulterated ground beef and inadequate produce inspection.
The Institute of Food Technologists' meeting will address foodborne disease challenges and the role of genomics in food production. It also explores the potential of nutritionally-enhanced foods and consumer preferences for functional foods.
The Institute of Food Technologists' 1999 Annual Meeting & FOOD EXPO will feature over 1,200 scientific presentations on global food safety, nutraceuticals, biotechnology, and more. Attendees can also explore the latest in food products, ingredients, and processing techniques.
Representatives from IFT, FDA, and industry experts will discuss cooking and food storage time and temperature specifications in restaurants and retail food operations. The forum aims to enhance food safety and quality worldwide through information exchange and knowledge sharing among members.
The new oven combines conventional heat and microwaves to cook food from the outside and inside simultaneously, resulting in significant cooking time reductions. It achieves this by surrounding the food in a shroud of hot air and heating it from below with microwaves.
Emerging technologies in food processing, such as high pressure and biotechnology, promise to enhance food safety and nutrition. These methods can preserve nutrients better than traditional heat pasteurization, while also providing new antimicrobial systems for extended shelf-life.
The Institute of Food Technologists (IFT) has selected nine professionals as its 1998 Fellows, recognizing their achievements in the field of food science and technology. The honorees include experts from academia, industry, and government, who have demonstrated a minimum 10-year record of accomplishment in their respective fields.
This year's award winners were recognized for their outstanding contributions to food science and technology, including research on fat replacers, lipid biotechnology, and flavor science. The awards honored IFT members who demonstrated exceptional ability, leadership, and service to the profession.
A Cornell University study reveals that refugees who are desperate for salt, soap, and other essential supplies are more likely to sell or barter food. The poorest families were twice as likely to engage in these practices due to their limited access to nutritious food.
Researchers at the University of Illinois have developed a method to measure interior temperatures of food using magnetic particles, enabling safer and more efficient aseptic processing of solid-liquid foods. This technology has the potential to increase nutritional value, flavor, and reduce energy consumption in food packaging.
A new ultrasound technique has been developed to improve food inspection by spotting defects as small as 10 microns in size, which is one-fifth the diameter of a human hair. The technology allows for the non-destructive detection of voids, air, water, or protein strands in plastic-sealed containers.