Current Food Allergies News and Events | Page 25

Current Food Allergies News and Events, Food Allergies News Articles.
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Frankfurter fraud: Finding out what's in your hot dog
Hot dogs are the perfect summer fare. But knowing for sure what you're getting inside a bun can be difficult. Now scientists have devised a method that could help prevent frankfurter fraud, which is especially important for those who can't eat certain types of meats. They report their approach in ACS' Journal of Agricultural and Food Chemistry. (2016-08-10)

Report: People buy most of their junk food at the supermarket
An analysis of a nationally representative sample of US adults reveals that access to healthy foods in a supermarket does not hinder Americans' consumption of empty calories. In fact, the study found, US adults buy the bulk of their sugar-sweetened beverages and nutrient-poor discretionary foods at supermarkets and grocery stores. The new findings challenge the 'food desert' hypothesis. (2016-08-09)

Seasonal allergies could change your brain
Hay fever may do more than give you a stuffy nose and itchy eyes, seasonal allergies may change the brain, says a study published in the open-access journal Frontiers in Cellular Neuroscience. (2016-08-08)

Genomics study points to origins of pollen allergens
A joint University of Adelaide-Shanghai Jiao Tong University study has provided the first broad picture of the evolution and possible functions in the plant of pollen allergens. (2016-08-04)

Fish oil vs. lard -- why some fat can help or hinder your diet
A diet high in saturated fat can make your brain struggle to control what you eat, says a new study in Frontiers in Cellular Neuroscience. (2016-07-29)

The feel of food
A team of biologists has discovered the cellular mechanism through which fruit flies sense food texture. (2016-07-28)

Historical love-affair with indulgent foods
Our desire for indulgent meals may be over 500 years old. A new analysis of European and American paintings across five centuries shows that salt, bread, sausage, and shellfish were among the most commonly depicted foods in paintings of meals from 1500 to 2000 AD. (2016-07-26)

Why Americans waste so much food
Even though American consumers throw away about 80 billion pounds of food a year, only about half are aware that food waste is a problem. Even more, researchers have identified that most people perceive benefits to throwing food away, some of which have limited basis in fact. (2016-07-21)

Chimpanzees: Travel fosters tool use
Chimpanzees traveling far and for longer time periods use tools more frequently to obtain food. This conclusion results from an analysis of seven years of field experiments conducted at the University of Neuchâtel and the University of Geneva. In an article recently accepted for publication by the scientific journal eLife, researchers show that similar to how bipedalism developed during evolution, using tools can be seen as a compensation of energy costs undertaken when moving around. (2016-07-19)

Bugs' flair for foraging inspires quest for new smart therapies
Fresh insight into how ocean bacteria search for food could aid the development of a new generation of bacterial therapies programmed to treat disease. (2016-07-18)

Mindfulness key to eating what you want while preventing overeating
Americans spend more than 60 billion dollars a year on weight loss products; two-thirds of these dieters are estimated to regain more weight within four or five years than they originally lost according to the Live Strong Foundation. A new book from a University of Missouri researcher provides an innovative and effective program to help people adopt healthy eating habits by mindfully listening to their body's needs, without giving up food. (2016-07-18)

Garlic aroma found in breast milk
Food chemists at Friedrich-Alexander-Universität Erlangen-Nürnberg have found that garlic aroma is evident in the breast milk of women who have consumed garlic. This is caused by allyl methyl sulfide -- a metabolite which is first formed in a strong concentration during breastfeeding. Whether the aroma has an impact on which food preferences children develop and whether they like garlic in later life needs to be clarified by further research. (2016-07-15)

Black bear links real objects to computer images
American black bears may be able to recognize things they know in real life, such as pieces of food or humans, when looking at a photograph of the same thing. This is one of the findings of a study led by Zoe Johnson-Ulrich and Jennifer Vonk of Oakland University in the US, which involved a black bear called Migwan and a computer screen. The findings are published in Springer's journal Animal Cognition. (2016-07-14)

Food nudging can help us to eat in a healthier way
What we eat in the canteen and buy in the supermarket for dinner depends on the order in which the dishes are presented, and how easy it is to get to the products. This is the conclusion of a collaborative review of existing research into food 'nudging.' Until now there's been very little research on this topic, but researchers behind the review expect healthy food nudging to be a predominant subject in the coming years. (2016-07-13)

Hydroelectric dams kill insects, wreak havoc with food webs
Hydropower dams generate more energy than all other renewable sources combined. However, they can also produce dire environmental consequences, including the devastation of aquatic insect populations and the food webs that those insects underpin. A practice called 'hydropeaking' is evidently to blame. (2016-07-13)

Why artificial sweeteners can increase appetite
Sydney researchers have revealed for the first time how artificial sweeteners can stimulate appetite in the brain. (2016-07-12)

Help at hand for people watching their weight
Researchers from the University of Sydney's Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders have developed a portable and easy-to-use method to help people estimate portion size using only their hands. (2016-07-12)

Common additive may be why you have food allergies
A Michigan State University researcher has found that a common food additive may be linked to a rise in food allergies. (2016-07-11)

Thumb-sucking and nail-biting have a positive side
Children who are thumb-suckers or nail-biters are less likely to develop allergic sensitivities, research has found. And, if they have both 'bad habits,' they are even less likely to be allergic to such things as house dust mites, grass, cats, dogs, horses or airborne fungi. The research is published in the journal Pediatrics today. (2016-07-11)

Thumb-sucking and nail-biting children show fewer allergies in later life
Children who suck their thumbs or bite their nails may be less likely to develop allergies, according to a new study from New Zealand's University of Otago. The finding emerges from the long-running Dunedin Multidisciplinary Study, which has followed the progress of 1,037 participants born in Dunedin, New Zealand in 1972-1973 into adulthood. (2016-07-11)

A recipe for friendship: Similar food
Researchers at the University of Chicago discovered that eating similar food promotes trust between strangers. (2016-07-08)

Zinc lozenges help most patients recover earlier from the common cold
Zinc acetate lozenges may reduce the duration of the common cold by nearly 3 days, according to a recent analysis. (2016-07-06)

Policymakers fall short on global agreement to reduce marketing unhealthy foods to kids
A Virginia Tech researcher has found that while small steps have been taken by the global food and beverage industry to reduce the targeted marketing of unhealthy foods and beverages to children and teens, comprehensive measures to keep them from falling under the influence of such marketing efforts have fallen short of a World Health Organization resolution to reduce obesity. (2016-07-05)

An upside of marketing food to children
If you think it's too challenging to get young kids to willingly take vegetables, think again! The same methods that fast food and candy companies use to market food to children -- colorful banners, exciting characters, and catchy video ads-- can be used to increase the number of children that take vegetables in school cafeterias. (2016-07-05)

Scientist's math formula offers improved yield for flour milling
Professor Grant Campbell's mathematical equations could enable plant breeders to cross-breed new wheats resulting in higher yields of nutritious flour. (2016-06-30)

Allergy-causing 'bad guy' cells unexpectedly prove life-saving in C. difficile
Researchers have identified immune cells vital for protecting us from potentially deadly C. difficile. Surprisingly, those cells are often vilified for their role in causing asthma and allergies. But when it comes to C. difficile, they could be the difference in life and death. (2016-06-29)

Nutrition labels on dining hall food: Are they being used? By who?
University of Illinois dining halls voluntarily label foods with nutrition information. Although 45 percent of students noticed the labels, only 20 percent used the labels to make food choices. Students who practice health-promoting behaviors like tracking what they eat or exercising frequently are most likely to use nutrition information on food items in the dining hall. (2016-06-29)

Living, non-living, transformed ... simply food
Despite the central role of food in our lives, research has done little to discover how food concepts are organized in our brain. A review carried out at SISSA of Trieste sorts out the knowledge gained so far, relating it to the current theories of semantic categorization. This in-depth analysis provides a useful conceptual framework for future research and for putting the different theories to the test. The paper has just been published in Psychonomic Bulletin Review. (2016-06-27)

To tool or not to tool?
Cognitive biologists from the University of Vienna studied tool-related decisionmaking in an Indonesian cockatoo. They found that the animals seemed to carefully ponder about their choices: while doing so the animals scrutinized details such as differences in quality between the two food rewards, but also the functionality of the available tool as means to obtain the out-of reach food in the situation at hand. (2016-06-23)

Diet high in fiber and vitamin A key to preventing allergies to peanuts and other triggers
Eating a diet rich in fiber can actually shape the immune system to reduce allergies to substances such as peanuts, new research shows. The study, led by Australian scientists, suggests that a simple bowl of bran and some dried apricots in the morning could prevent allergies. It also reveals how the immune system works with the good bacteria in the gut to help protect against life threatening allergic responses. (2016-06-21)

Fighting experience makes beetles better mothers, study shows
Female beetles that are seasoned fighters put more effort into raising their offspring than mothers with no conflict experience, a study suggests. (2016-06-21)

Clemson professors honored for product that can extend pet food shelf life
Two Clemson professors have won a national award for an innovative natural product they have created that can extend the shelf life of pet food. (2016-06-21)

Mice fed more fiber have less severe food allergies
The development of food allergies in mice can be linked to what their gut bacteria are being fed, reports a study in Cell Reports. Rodents that received a diet with average calories, sugar, and fiber content had more severe peanut allergies than those that received a high-fiber diet. The researchers show that gut bacteria release a specific fatty acid in response to fiber intake, which eventually impacts allergic responses via changes to the immune system. (2016-06-21)

Pollen allergies have increased among Swedish adults
The prevalence of pollen allergies among adults in Sweden has increased. However, the prevalence of allergies to furred animals, mites or mold has not. These were the results of a new study at University of Gothenburg. (2016-06-21)

Plant kingdom provides 2 new candidates for the war on antibiotic resistance
New research has discovered peptides from two crop species that have antimicrobial effects on bacteria implicated in food spoilage and food poisoning. They are similar in structure to a human peptide used to guard against beer-spoiling bacteria. (2016-06-20)

People allergic to insect venom need precision medical diagnosis and treatment
Three to 5 percent of the European population is allergic to insect venom, and many of them are at risk of anaphylaxis if they are stung. Some patients do not respond properly to immunotherapy and in some cases the treatment has reduced or no effect at all -- which can be fatal. Researchers at Aarhus University are now developing artificial allergens and human antibodies in order to enable individualized immunotherapeutic treatment. (2016-06-20)

Restaurant improbable: Costs, productivity may prompt restaurant reinvention
As unpalatable as the thought may be to some, tight profit margins and increasing labor costs may force restaurant owners and food service professionals to reinvent their business models, according to a team of researchers. (2016-06-15)

Revised UK 'Eatwell Guide' promotes industry wealth not public health, argues expert
The revised UK 'Eatwell Guide,' which visually represents the government's recommendations on food groups for a 'healthy, balanced diet,' is not evidence based, and has been formulated by too many people with industry ties, insists a dietary expert in an editorial published online in the British Journal of Sports Medicine. (2016-06-13)

Love is blind... to food waste
For many, there's nothing like sitting down for a family meal at a table filled with hot, ready-to-serve food. Many caregivers enjoy providing diverse, nutritious meals to their families to be perceived as a good provider, and in some cultures, preparing excessive quantities of food is common. (2016-06-13)

An unexpected origin for calming immune cells in the gut
Within the gut, the immune system must strike a perfect balance between protecting our bodies from infection and not overreacting to harmless foreign entities, including food. A new study explores the origins of a type of immune cell that appears to keep inflammatory responses in check. (2016-06-13)

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