A nationwide study reveals that higher access to grocery stores is associated with increased consumption of fresh fruits and vegetables, lower consumption of fast food and soda. Food deserts and high income were found to be negatively correlated with dietary health, particularly among subpopulations.
A new study found that early human foragers and farmers adopted a high-risk, high-reward strategy to find food, spending more energy but bringing home nutritious meals that could be shared with their group. This allowed them to rest or engage in other activities while food was being acquired.
A unique study by UT Southwestern researchers found that food pantry clients experienced increased economic hardship, food insecurity, and psychological distress due to the pandemic. The study gathered narratives from individuals describing how the pandemic affected their daily lives and emotional well-being.
A new study by Keck Medicine of USC found that food insecurity increases the risk of death among patients with nonalcoholic fatty liver disease and advanced liver disease. The study, which analyzed data from over 34,000 individuals, suggests that eradicating food insecurity could eliminate up to 7% of nonalcoholic fatty liver disease d...
Researchers from SUTD developed a simple method to perform direct ink writing 3D printing of okara without using food thickeners. This innovation enables the creation of snacks with controlled texture and boosts food supply sustainability and waste reduction.
A team of researchers used CARS microscopy to analyze the fat arrangement in foie gras and duck pâté. They found that foie gras had a harder, more brittle texture due to its irregularly shaped fat network. The study provides new insights into the relationship between microstructure and food texture.
Phycocyanin, a natural food colorant, loses its hue when exposed to acidified beverages. Cornell researchers stabilized the protein using X-ray beams, allowing it to retain its vibrant blue color. The study provides insights into the molecular structure of phycocyanin and its interaction with light.
The article examines how the pandemic affected the protein sector's food supply chains, discussing lessons learned from the experience. The authors highlight the importance of building food supply chain resilience through improved efficiency and technology adoption, but warn that larger firms may pose a threat to smaller local systems.
Researchers developed a framework to evaluate urbanization's impact on food and land use biodiversity. Urban areas can provide a range of approaches to increasing food diversity, including peri-urban agriculture and small farms. Strengthening food biodiversity among the urban poor can improve nutrition and security.
A recent study found that popular US fast food items contain widespread amounts of phthalates and other plasticizers, which are linked to serious health problems. Consumers can reduce exposure by switching to mostly home-cooked meals.
A recent study in Nature Sustainability explores sustainable pathways for China's increasing food demand while balancing trade and environmental impacts. The research highlights the importance of integrating global optimization towards SDGs to address challenges such as food security, water shortage, and greenhouse gas emissions.
Researchers will use data and solutions to engage businesses, policymakers, and consumers in reducing wasted food. The project aims to create knowledge and drive sustainable solutions for the US food system.
The COVID-19 pandemic has worsened food insecurity, particularly among families with children, with nearly 18% of households reporting low or very low food security. NYU researchers are developing a technological solution to reduce food insecurity and waste, including a mobile app called Food2Share.
The scientific paper highlights challenges in global food systems, including climate change, production of unhealthy foods, and inadequate nutrition. The authors propose rebalancing agriculture research towards healthy crops, nutrient-rich foods, and nature-positive technologies to create a more sustainable future.
A new study provides a comprehensive framework to evaluate the emissions of three major greenhouse gases from food production and consumption. The research found that animal-based foods emit 57% of global greenhouse gas emissions, while plant-based foods account for 29%, with CO2 being the most important emission factor.
The Agrobiodiversity Index reveals that globally, biodiversity and agrobiodiversity are in decline, with only a fraction of species contributing to crop production. Maintaining diversity is vital for achieving sustainable food systems.
A nationally representative survey found that 72% of people with food allergies were unaware of oral immunotherapy as a treatment option. The study highlights the need for more accessible and equitable outreach efforts to ensure all patients can benefit from recent advances in food allergy treatments.
A new food freezing method called isochoric freezing preserves food without turning it to solid ice, killing microbial contaminants during processing. This technology could save up to 6.5 billion kilowatt-hours of energy and reduce carbon emissions by 4.6 billion kg annually.
A global food panel could bring together scientists, governments and stakeholders to tackle food insecurity, climate change and health crises. However, its legitimacy and impact depend on ensuring diverse knowledge participation and inclusive governance.
A study by researchers at Johns Hopkins Bloomberg School of Public Health found that nearly 15% of college students were food-insecure. These students were 43% less likely to graduate from college and 61% less likely to attain a graduate or professional degree compared to non-food-insecure peers.
A new study from the University of California - Davis found that domestic cats overwhelmingly choose freely available food over food puzzles, contrary to expected contrafreeloading behavior. Cats spent more time at the tray and made more first choices to eat from it than the puzzle, suggesting a preference for easy access to food.
A Wayne State University researcher has been awarded a $1.93 million NIH grant to investigate the impact of maternal immunoglobulin D on infant immune protection against food allergies. The study aims to elucidate the mechanisms of placental IgD transfer and its potential as a prophylactic fetal immune education cue.
A new IIASA-led study assesses future global food security projections, finding food demand will increase by 35-56% over 2010-2050, mainly due to population growth. To prevent environmental impacts, policymakers must develop long-term measures, including stimulating inclusive growth.
A recent study in the Journal of the Academy of Nutrition and Dietetics found that nearly one-third of emerging adults experienced food insecurity, with Black, Indigenous, and persons of color disproportionately affected. The study also revealed concerns about discrimination and safety barriers to accessing healthy food, emphasizing th...
A national study found that food insufficiency is strongly associated with unmet mental health needs and higher use of psychiatric medications among Americans. The study suggests that clinicians should screen patients for food insecurity and provide referrals to food assistance programs.
A new study found that asking early adolescents to evaluate the healthiness of their peers' food choices leads to significantly healthier food selections. The stage of cognitive development also plays a role, with older students benefiting more from this approach.
Researchers found that during the COVID-19 pandemic, food-insecure individuals made fewer grocery shopping trips due to concerns about contracting the virus, unlike food-secure individuals. However, they did not increase spending per trip, highlighting a serious issue in how different populations are impacted by the pandemic.
A new study proposes restructuring SNAP into a Universal Basic Income (UBI) program to eliminate food insecurity. The plan would significantly reduce food insecurity rates, especially among vulnerable groups, and could be funded through targeted tax increases.
Researchers at the University of Tennessee Institute of Agriculture are investigating consumer and retailer attitudes toward food loss and waste reduction programs. The study aims to provide recommendations for future voluntary food loss and waste reduction programs, which could help reduce US food waste by 50% by 2030.
A team of researchers from Penn State and Northern Arizona University developed a statistical risk model linking supply chain diversity to the probability of a city experiencing food shocks. The study found that higher diversity in the supply chain leads to lower probabilities of food shock, highlighting the importance of diversifying ...
Researchers discovered how flies choose their food based on neural activity and hunger levels, with findings that may apply to human food choices too. Hungry fruit flies prefer sweet, nutritious food over lower-calorie options when hungry, but adapt their preferences when presented with novel foods.
A recent study published in The Journal of Nutrition found that animal-based protein food sources elicited greater anabolic responses and increased whole-body net protein balance compared to plant-based protein food sources. This suggests that 'ounce equivalents' of protein food sources are not metabolically equivalent, and animal prot...
The fast-food industry's annual ad spending increased by over $400 million since 2012, with children viewing an average of two fast food TV ads per day. The advertisements disproportionately targeted Black and Hispanic youth, groups who already face greater risk for obesity.
A new global analysis reveals that greenhouse-gas emissions from food systems have long been systematically underestimated, with the equivalent of 16 billion metric tons of carbon dioxide produced in 2018. The study highlights the need for integrating research with efforts to reduce emissions and emphasizes the importance of considerin...
A new research project SEEDFOOD aims to create fundamental knowledge on using rapeseed proteins for human consumption. The researchers will investigate how to process the proteins to achieve optimal functionality in food, including taste and nutritional value, while developing gentle methods to avoid damaging the proteins.
A new study using a computational model found that cutting food waste would provide enough protein and energy to feed the growing population but fall short in terms of micronutrients like calcium, iron, and vitamin E. Researchers emphasize the need for attention to essential vitamins and minerals to address global nutritional needs.
Researchers at RMIT University have discovered a bacteria-killing compound in Nem Chua that can destroy more dangerous bacteria, potentially leading to a safe and all-natural food preservative. The compound is effective against a wide range of bacteria, including those that cause life-threatening diseases like Listeria.
Researchers at Aarhus University are developing a new method for preserving food using naturally occurring compounds to reduce waste and improve sustainability. The project, BioFunc, will explore the fundamental mechanisms behind organic acid preservation and develop a proof-of-concept for a bio-preservative system.
A new study projects that climate change will exacerbate global food and hunger challenges, leading to increased mortality and disability. Researchers suggest that investing in agricultural R&D, irrigation systems, and market access could help mitigate these impacts.
A new international study found that pet owners who follow gluten-free, organic or grain-free diets are likely to look for similar characteristics in their dog's food. The study also found that dog owners in Germany preferred grain-free dog food at a rate of 30%.
The discovery of five novel listeria species will help identify potential growth niches in agricultural soil and improve food safety by expanding the knowledge base on listeria diversity. This increased understanding will prevent contamination, false positives, and foodborne outbreaks.
A new study found that artificial food colorants like Red 40 and Yellow 6 can cause disease in mice with dysregulated immune systems, specifically colitis. Researchers are now investigating the potential impact on humans, given that similar cytokine IL-23 dysregulation is a factor in human inflammatory bowel disease.
Researchers at the University of Cambridge suggest integrating novel food production systems into traditional approaches to improve food security. The most promising systems include microalgae photo-bioreactors and insect breeding greenhouses, which can provide healthy and risk-resilient diets.
Researchers developed a rapid-testing method to check cleaning protocols in commercial food processing plants. The ATP swab test detected microorganisms on surfaces, improving environmental hygiene and product quality. The study showed that targeted cleaning can reduce the risk of foodborne illnesses.
The Future Ready Food Safety Hub (FRESH) is a tripartite collaboration between NTU, SFA, and A*STAR to address food safety challenges. The hub aims to close the gap in scientific capabilities for food safety risk assessment and validation, strengthening Singapore's food safety ecosystem.
A large study of hospital employees found that individuals tend to mirror the food choices of others in their social circles, influencing both healthy and unhealthy eating patterns. The researchers discovered that casual acquaintances can also shape eating behavior, with peer pressure being a key factor.
A study by UT Southwestern Medical Center and economists at the University of Dallas found that consistent use of food pantries can improve food security, health, and well-being. The researchers calculated a 10 percentage-point increase in pantry visits led to a 5.7% reduced likelihood of food insecurity.
A comprehensive statistical analysis of 65 countries found that household income is a more significant predictor of food insecurity than agricultural land resources or production. Increasing citizens' capacity for consumption through measures like job creation can improve food security.
Researchers suggest reducing food waste in various settings, including schools, homes, and restaurants, while promoting healthy nutrition. Strategies include implementing behavioral cues, reusing leftovers, and developing cooking education curricula for low-income households.
A new study found COVID-19 restrictions significantly impacted bean production, threatening to reverse gains made in achieving no poverty and zero hunger. The pandemic exacerbated existing insecurities in food systems, with poor communities particularly affected by border closures, lockdowns, and reduced access to inputs and finance.
Researchers found that students who were satisfied with their meals wasted less food. Diners who visited the dining commons frequently and were familiar with the menu options also tended to waste less food. The study's results suggest that posting signs encouraging healthier choices could help reduce food waste.
A new approach is needed to tackle diet-related diseases and disparities in nutrition quality, experts argue. The US should prioritize 'nutrition security' over 'food security', emphasizing access to healthy, nourishing food for all, to effectively address modern health challenges.
Researchers found that urban agriculture alone cannot meet the nutritional needs of a city's population due to limited crop yields and nutrient deficiencies. However, with fortification or supplementation, urban agriculture can contribute significantly to meeting food demand.
The Global Harmonization Initiative aims to establish a legislative framework for recognized food safety professionals, promoting formal requirements for education, registration, and professional bodies. This move seeks to enhance food safety practices globally by setting standards for roles in managing food safety.
Researchers found that participants with obesity and food insecurity lost less weight than their food-secure counterparts over a 24-month period, despite following an intensive lifestyle-based intervention. The study highlights the need for weight loss approaches that address both obesity and food insecurity.
A new study by University of Alberta researchers reveals that urban coyotes consuming human food have more human-like gut bacteria, leading to poor health outcomes such as lower body fat and stressed immune systems. The study suggests limiting access to protein-poor human food could be an effective solution.
A University of Illinois study found that shifting from round to oval plates with smaller surface areas can significantly reduce food waste in dining halls. The researchers observed significant reductions in food selection, consumption, and waste when diners used the oval plates, resulting in nearly 20 grams less food waste per plate.
Research reveals that low-income families in the UK are aware of healthy diets, yet face significant barriers in accessing nutritious food due to financial constraints. The study highlights the need for policies addressing poverty and geographical access to address food insecurity.
Researchers found that actively preparing or watching others prepare food increases hunger and eating. Those who watched someone else prepare food or prepared their own nutritious food consumed more than those in the distraction group.
A new method using smartphones offers precise means to gauge food consumption over time, capturing seasonal shifts in diet patterns. The approach has the potential to predict physical well-being and tackle food insecurity affecting two billion people worldwide.