Food insecurity affects 11% of young adults and is linked to a higher prevalence of migraine. The study suggests that clinicians screen for food insecurity among people with migraine, as it may exacerbate symptoms.
A study by Boston Children's Hospital scientists reveals that the absence of certain beneficial bacteria in the human gut makes children susceptible to food allergies. Transplanting these bacteria into mice with food allergies prevents the disease and even reverses it, suggesting a new approach to treatments.
Researchers have identified specific bacterial species in the human infant gut that protect against food allergies. Administering these microbes as a therapeutic can prevent food allergies from happening and even reverse existing ones in mice, offering a new approach to treating this common condition.
The study found that countries with a variety of crops experience less severe food shortages, with declines in total yield exceeding 25% less common. Researchers encourage nations to evaluate their crop diversity and consider strategies like new drought-tolerant varieties and intercropping to enhance food supply stability.
A Finnish study finds that food neophobia, a fear of new foods, is associated with poorer dietary quality and increased risk of chronic diseases. Food neophobia was linked to lower intakes of fibre, protein, and monounsaturated fatty acids, and higher intakes of saturated fat and salt.
A new Iowa State University study reveals that combining Supplemental Nutrition Assistance Program (SNAP) and Special Supplemental Nutrition Program for Women, Infants and Children (WIC) improves food security by at least 2 percentage points.
A study of nearly 800,000 NYC schoolchildren found that Black, Hispanic, and Asian students live closer to unhealthy food outlets than White students. The researchers used precise home and school address data to calculate distance to each student's closest food outlet.
A study published at the European Society for Paediatric Gastroenterology, Hepatology and Nutrition's annual meeting found a significant correlation between advanced glycation end products (AGEs) in junk food and food allergy in children. Researchers observed higher levels of AGEs in children with food allergies compared to those with ...
Researchers at Imperial College London have developed affordable and biodegradable sensors that can detect spoilage gases in meat and fish products, reducing food waste and plastic pollution. The sensors, called PEGS, can be read on smartphones and are cheaper to produce than existing sensors.
A new review finds that agriculture and food systems must undergo significant changes to limit warming to 2 degrees C. Efforts should focus on reducing emissions from agriculture, food loss and waste, and meat and dairy production, while supporting smallholder farmers through climate-smart agriculture and social safety nets.
A U-M study analyzed 3,870 clothing items and found that one in 11 featured food graphics, with two-thirds being unhealthy. The analysis suggests that food graphics on kids' clothes may influence children's eating habits and reinforce obesity-promoting messaging.
A new study found that Latino and black households have a greater negative environmental impact per dollar spent on food due to their purchasing patterns. They tend to buy more environmentally intensive foods like grains and protein, and spend more money overall.
A study of college students in Southern Appalachia found that food insecurity prevalence is significantly higher than the national average, with 30.5% of students experiencing it, compared to 12% nationally.
Female Egyptian fruit bats form bonds with male producers and exchange mating for nourishment. The study found that females give birth to pups of the males they most often scrounge food from, supporting the hypothesis that females trade mating for food.
In a study on Egyptian fruit bats, researchers found that females consistently take food from male peers and eventually mate with them. The findings support the 'food-for-sex' hypothesis in this species.
Researchers argue that increasing crop yields is insufficient to end global hunger, as it overlooks the environmental impacts and nutritional quality of diets. A new study suggests that adopting ecological principles can improve the environmental sustainability of food production and promote biodiversity.
The introduction of Nutrition North Canada led to a significant increase in food insecurity, affecting 46% of households in 2014 compared to 33% in 2010. Despite the program's focus on nutritious foods, high prices and other factors contributed to worsening food access issues in Nunavut communities.
A new scale has been created to assess preschool-age children's behavior towards external food cues, such as marketing and social influence. The scale shows a positive association with overeating behaviors, highlighting the importance of understanding how young children's environment impacts their eating habits.
A Washington State University study found that using child-centered nutrition phrases can increase healthy food intake in children. Kids ate twice as much of the nutritious foods when they were told how it would benefit them in terms they could understand.
A study suggests that the proportion of UK adults on low incomes who face hunger has almost doubled since 2004, with those who are unemployed or disabled being most vulnerable. Nearly one-third of adults with children under 16 were food insecure in 2016.
A study of restaurant staff in Germany found low levels of food allergy knowledge and negative attitudes toward serving customers with food allergies. Factors such as education level, management status, and restaurant size influenced staff attitudes towards food allergies.
A new study reveals discrepancies in food insecurity estimates among college students, emphasizing the importance of accurate measurement to address hunger. Researchers found varying prevalence rates depending on survey protocols, suggesting that traditional methods may not capture the full scope of food insecurity on campus.
Researchers found that reframing how students view food-marketing campaigns can spur adolescents to make healthier dietary choices for an extended period. Teenage boys reduced their daily purchases of unhealthy drinks and snacks in the school cafeteria by 31 percent, while girls' purchases remained similar.
A new study found that food insecurity at home, particularly during early childhood and adolescence, hampers learning abilities in Indian adolescents. The research team analyzed test scores and found that 47% of children experienced household food insecurity, leading to lower scores in reading, vocabulary, maths, and English.
A new study from the Rudd Center for Food Policy and Obesity found that meal kits and recipe tastings in a food pantry increased the selection of whole grains and leafy greens by three times. The study also showed a spillover effect, where clients selected additional healthier options when meal kits were available.
A recent study published in BioScience analyzed international food trade data from 1986 to 2010 to assess its impact on equitable access to food. The researchers found that trade plays a significant role in distributing food more equitably across the planet.
A new study found that fast food offerings have become more diverse, but also more calorie-dense and salty over the past 30 years. The analysis of 10 popular US fast-food restaurants reveals that portion sizes have increased significantly, contributing to a worsening obesity epidemic.
Research led by Dr. Karen A. Robbins found that mothers whose infants had suspected food allergies reported breastfeeding them for significantly longer periods, with an average of 45.8 weeks compared to 32 weeks for those without concerns. This suggests a potential link between breastfeeding duration and the development of allergies.
A new survey found widespread confusion among US consumers regarding food date labels, leading to unnecessary discards and increased waste. The study suggests that clear and consistent labeling is crucial to reduce food safety risks.
A recent survey by Michigan State University found that the oldest Americans are most focused on reducing food waste, with 88% of all respondents taking steps to reduce it. Among those who make efforts, 71% try not to purchase excess food and 71% often consume food before it spoils.
A study published in Nature Sustainability identified 226 food production shocks across 134 nations over a 53-year period. The research found that extreme weather events and geopolitical factors are major drivers of these shocks, posing a growing danger to global food production.
A recent US study by UTSA researchers links food insecurity and living in a food desert to an increased risk of obesity. The study found that women are more likely to experience obesity due to food insecurity, while Black and Hispanic households face higher risks.
Feeding a growing population of 10 billion people by 2050 with a healthy and sustainable diet will require significant changes to eating habits, food production, and reducing food waste. The new dietary pattern promotes whole grains, plant-based protein sources, and high consumption of fruits, vegetables, and legumes.
A new report finds that food companies spend 8 out of 10 dollars on unhealthy snacks and fast food ads targeting Black and Hispanic youth. The study analyzed 32 major food companies' advertising to children and teens in 2017, revealing a lack of healthy product promotion.
A study at the University of Copenhagen found that 8% of Danish households experience food insecurity, affecting their quality of life and psychological well-being. The researchers found a correlation between financial pressure and unhealthy diet, low psychological well-being, and lower quality of life.
A study of over 40,000 adults found that one in 10 has a confirmed food allergy, while nearly half develop an allergy as an adult. Nearly 1 in 5 adults believe they have a food allergy despite inconsistent symptoms.
A Dartmouth-led study found that displaying calorie information on food images decreases the brain's reward system activation and increases control system activation, making unhealthy foods less appetizing. The results suggest that nutritional interventions should consider consumer motivation, including dieting status.
Food bank users face financial hardship due to benefit penalties and precarious employment. The study found that benefits like under-occupancy penalty or Jobseeker's Allowance cuts cause short-term budgetary crises, often prompting food bank use.
A study found that pregnant women who have a family history of food allergies are more likely to avoid certain foods, such as nuts and eggs. However, this avoidance does not necessarily prevent food allergies in their infants, but rather increases the risk of problems with food at 4 months old.
Researchers tracked bat species with unpredictable food sources using miniature sensors, finding that they foraged socially when food was scarce. In contrast, bats with predictable food sources foraged alone. The study suggests that social foraging may be a strategy to exploit ephemeral resources.
A new international study published in Nature found that organic food production requires more land, leading to higher greenhouse gas emissions and deforestation. Organic peas and winter wheat have significantly larger climate impacts than their conventional counterparts.
New research found that ghrelin hormone makes people associate food odours with reward, leading to increased eating and obesity risk. Ghrelin also reduces response time and increases pleasantness of food images
A University of Liverpool study found that popular restaurant chain meals in the UK and internationally have excessive calorie content, with only a small minority meeting public health recommendations. The researchers call for the food industry to reduce calories in their products and mandatory labelling of all restaurant food.
A new report from 130 national academies warns of a catastrophic failure of global food systems, which contribute up to 25% to greenhouse gas emissions. The report calls for climate-smart agriculture, incentives for consumers to change their diets, and innovative foods to address the root causes of the failing system.
According to the latest national food allergy prevalence survey, nearly 8% of US children (about 5.6 million) have food allergies, with 42% reporting at least one lifetime ED visit for a life-threatening reaction. However, only 40% of these children have a current prescription for an epinephrine auto-injector.
A survey of 2,537 US adults found that roughly half believe the average person faces a serious health risk from food additives over their lifetime. Similarly, about half think genetically modified foods are worse for one's health. Women and those with low science knowledge tend to express more concern about these issues.
Researchers found that perceiving food activates the liver to prepare for nutrient uptake, including rapid signaling cascades that prime the endoplasmic reticulum for protein synthesis. This study may hold implications for understanding obesity and diabetes connections through protein folding and insulin release.
A study using animal-attached technology has revealed that animals using high-risk food-finding strategies are particularly susceptible to extinction. The research found that these animals fail to gather food for their young before they starve, leading to catastrophic results.
Adolescents with obesity experience decreased pleasure from eating, while those with healthy food relationships show increased enjoyment, highlighting the importance of making food a positive experience. Healthy eating habits may serve as a protective factor against eating and weight-related disorders.
A special issue of the Journal of Agriculture, Food Systems, and Community Development explores local governments' engagement in food system planning. Key findings include varying levels of government involvement and the need for measuring progress or failure to identify successes and jettison failed policies.
Researchers studied food sharing in Tai chimpanzees and found they favor friends over strangers, rewarding cooperation
Researchers found that pyramid-shaped neurons in the amygdala region form cliques to categorize food, including recognizing banana vs. cake, and anticipating taste and texture. This understanding may provide insight into eating disorders.
A recent study found that marketing insect-based food as pleasurable and enjoyable is more effective in changing attitudes towards these foods. The research team asked participants to view advertisements highlighting either the environmental or health benefits of insect-based food, or those promoting its taste and luxury.
Researchers found that desert ants can learn multiple food odors in a short time and retain them throughout their lives. In contrast, they require repeated exposure to learn a single nest odor and may forget it quickly after removal from the nest. These findings suggest different memory processes for food and nest-related cues.
Researchers found that people from lower classes describe food as a means of survival, while those in the middle class use language to obscure their struggles. In contrast, those in the upper class view food as a networking tool, rarely considering its physical necessity.
A new study from the University of Copenhagen found that children have different food serving preferences based on their age and gender. Younger girls prefer separate servings, while boys of the same age do not care about presentation style. The research also shows that older children prefer mixed or combined ingredients in their meals.
A study of 200 Irish adults found that many struggle to understand food labels, particularly men and those at risk for cardiovascular disease. The survey revealed gaps in consumers' use and interpretation of nutritional information, highlighting the need for improved public education and enhanced labeling.
A new study published in PLOS ONE found that household food insecurity is strongly associated with increased mortality rates in adults. The study analyzed data from Ontario, Canada and found that more severe levels of food insecurity were linked to a higher risk of mortality.
A study found that young adults, particularly college students, are high food wasters due to a lack of learned food management behaviors. The study's findings suggest that environmental factors, such as access to refrigerators and cooking facilities, also play a role in their behavior.
The university's School of Medicine has received a $936,000 grant to develop strategies for more equitable food systems in Cleveland. The project aims to sequence and integrate efforts like supermarket expansion, social marketing campaigns, and emergency food assistance programs to achieve maximum community benefit.