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University of Illinois at Urbana-Champaign, News Bureau


Vegetable lovers should be viewed as different from fruit aficionados

A study by Brian Wansink found that vegetable enthusiasts eat more spicy foods, drink wine with dinner, and cook elaborate meals. Fruit lovers prefer sweets, are less adventurous in the kitchen, and eat desserts after dinner. Tailoring healthy eating recommendations to these groups can be more effective.

SourceUniversity of Illinois at Urbana-Champaign, News Bureau·JournalJournal of the American Dietetic Association·DateNov 12, 2004

Isolated soy protein shown to benefit type 2 diabetics, study indicates

A new study shows that consuming isolated soy protein can slow down the progression of diabetic kidney disease and improve coronary heart disease in patients with type 2 diabetes. The study found a significant reduction in urinary albumin levels and an improvement in HDL cholesterol levels among participants who consumed soy protein.

Chipmunks descended from ancestors that survived last ice age, scientists say

Researchers found that eastern chipmunks in Illinois and Wisconsin descend from ancestors who survived the last North American ice age in isolated forest pockets. These chipmunks migrated south, merging with warmer east and south populations, challenging long-held assumptions about glacier-driven population migrations.

SourceUniversity of Illinois at Urbana-Champaign, News Bureau·JournalProceedings of the National Academy of Sciences·DateJul 12, 2004

Printable silicon for ultrahigh performance flexible electronic systems

Researchers at University of Illinois have developed a technique to print single-crystal silicon objects onto flexible plastics, enabling high-performance thin-film transistors. This approach separates silicon processing from component fabrication, allowing for integration with various materials and large-area formats.

Food displays, food colors affect how much people eat

A study by Brian Wansink found that adults offered six colored flavors of jellybeans ate 69% more than when the colors were each placed in separate bowls. The perception of variety stimulates how much people consume. Consumers can curb overeating by avoiding multiple bowls of the same food and arranging foods into organized patterns.

SourceUniversity of Illinois at Urbana-Champaign, News Bureau·JournalJournal of Consumer Research·DateMay 10, 2004

Airport baggage screeners may need continuing education, study indicates

A study published in Psychological Science found that initial training for airport screeners is insufficient, highlighting the need for continuing education. The research showed that screeners improve at detecting specific weapons but struggle with transferable skills, leading to a higher risk of false identifications and missed targets.

Measurement clarifies role between protein structure and cell adhesion

A team of researchers has developed a new technique to directly measure protein binding forces, clarifying the role of membrane-anchored protein NCAM in cell adhesion. Their study reveals that NCAM forms two adhesive configurations, which are validated by experimental results and contribute to spatially distinct bonds.

SourceUniversity of Illinois at Urbana-Champaign, News Bureau·JournalProceedings of the National Academy of Sciences·DateApr 26, 2004

Understanding nutrition labels can lead to healthier eating

Researchers at the University of Illinois developed an activity called 'See it, Do it, Teach it' to help people understand nutrition labels and increase their calcium intake. The eight-week study showed that participants significantly increased their calcium consumption, getting closer to daily requirements.

SourceUniversity of Illinois at Urbana-Champaign, News Bureau·JournalJournal of Nutrition Education and Behavior·DateApr 7, 2004

Fatty acid pathway, glucose combine to produce triacetic acid lactone

Researchers have successfully produced triacetic acid lactone (TAL) by combining the fatty acid biosynthetic pathway with glucose, offering an alternative to traditional methods using petroleum or chemicals. This breakthrough enables the production of TATB, a more stable and sensitive explosive than TNT.

SourceUniversity of Illinois at Urbana-Champaign, News Bureau·JournalJournal of the American Chemical Society·DateApr 1, 2004