Articles tagged with Beverages
A new study from Florida Atlantic University finds that men who consume high amounts of ultra-processed foods have increased risks of prostate cancer. Men with the highest UPF intake had a possible 34% higher risk, although the finding did not reach statistical significance.
A new study reveals that the nutritional composition of milk depends on the dairy production method and season. Organic grass-fed milk contains significantly more omega-3 fatty acids than conventionally-produced milk.
Researchers at University of Missouri develop natural colorants from purple corn, showing stability and durability in various environments. The anthocyanins, rich in antioxidants, offer a viable path for food companies to create cleaner labels without sacrificing performance.
A new study suggests that unsweetened sparkling water may lower the risk of enamel erosion more effectively than sugar-sweetened soda. Researchers found that saliva quickly restored the mouth's acidity to normal after consumption, regardless of beverage type.
A recent analysis of prebiotic sodas found that they often contain relatively little prebiotic fiber content and more sugar than marketing claims suggest. Many products include nutrition and functional claims that may be misleading, creating a 'health halo' among consumers.
At NUTRITION 2026, researchers presented studies on sodium targets, prebiotic sodas, plant-forward planetary health diets, breakfast consumption, calorie-tracking apps, time-restricted eating, and diet influences on cholesterol. These findings offer insights into healthy food choices and nutrition strategies.
A study published in JAMA Network Open found that high consumption of sugar-sweetened beverages was linked to an increased risk of liver cancer. In contrast, artificially sweetened beverage intake showed no significant association with liver cancer risk.
A new analysis tracks global sugar-sweetened beverage tax adoption across 183 countries, revealing South Asia's significant lead in tax implementation. The study found that countries with higher burdens of type 2 diabetes and obesity are more likely to adopt taxes, but not necessarily those with high rates of sugary drink consumption.
A recent study of over 1,800 infants in Sweden found that most young children have sufficient vitamin D levels, but intake was too low for some. The research also explored the climate impact of foods providing vitamin D, concluding that plant-based alternatives are a climate-friendly source.
A new study found that drinking tomato-soy juice lowered pro-inflammatory proteins in healthy adults with obesity after four weeks. The findings hint at the juice's promise as a functional food that may help curb chronic inflammation and improve health outcomes for patients with pancreatitis.
A new study found that updated alcohol warning labels, including those highlighting cancer risk, can better motivate consumers to cut back on drinking. The study used a nationally representative sample of adults and found that the new labels outperformed the current U.S. warning label in encouraging participants to drink less.
A new study published in PLOS Medicine found that sugary drink taxes had no effect on beverage calorie purchases from Taco Bell locations with and without such taxes. The analysis of nearly 7 billion transactions suggests that these policies may not be effective in reducing sugar consumption in fast-food restaurants.
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
A randomized study of 14 young adults found that sparkling water consumption reduced subjective fatigue and improved executive function while playing virtual soccer for three hours. Players who drank sparkling water also committed fewer fouls and had better game enjoyment compared to those drinking plain water.
Researchers at Kumamoto University have developed a new rum using the rare fission yeast Schizosaccharomyces japonicusponicus, producing fruity esters and complex aromas. The resulting 'JAPONICUS RHUM AGRICOLE' offers layered flavors reminiscent of ripe banana and apple.
A study by Florida Atlantic University found that ultra-processed foods (UPFs) are associated with a 47% higher risk of cardiovascular disease. Researchers analyzed data from the US National Health and Nutrition Examination Survey and found that those consuming high amounts of UPFs had a significant increase in heart attack and stroke ...
A study found that ordering takeaway meals is a popular self-gifting option for both rewarding good days and consoling bad days. The research suggests that this may be due to the convenience of taking away daily cooking duties, while also providing a indulgent treat.
Researchers found that gut microbes in Asian elephants digest pectin, reducing bitter compounds and giving Black Ivory coffee its smooth flavor. This process may lead to new methods for processing coffee beans, exploring animal-microbiome interactions in food fermentation.
A case report warns that heavy energy drink consumption may pose a serious stroke risk due to high caffeine and sugar content. The study highlights the potential cardiovascular risks associated with energy drinks and proposes increased regulation of sales and advertising campaigns to protect public health.
A recent study found that over 70% of pregnant women consume alcohol-free or low-alcohol drinks, primarily for safety reasons. However, many feel there is a need for clearer information and support on the suitability of these alternatives during pregnancy and breastfeeding.
A new study reveals that both sugar-sweetened beverages (SSBs) and low- or non-sugar-sweetened beverages (LNSSBs) are significantly associated with a higher risk of developing metabolic dysfunction-associated steatotic liver disease (MASLD). Replacing either beverage with water significantly reduces MASLD risk.
A team of food scientists discovered a natural way to significantly extend the shelf life of sugarcane juice from three days to 14 days by adding microwave-dried extracts of mint and coriander. The herbal extracts, extracted using novel microwave-assisted technique, slowed microbial growth and prevented spoilage.
Researchers developed a fermentation method using unripe fruit beans, producing high-quality beverages comparable to those made from ripe fruits. The process, known as self-induced anaerobic fermentation, adds value to the product while minimizing its defects, making it attractive to domestic and foreign markets.
Researchers found that compounds inhibiting bitter taste receptors, such as (R)-(-)-carvone, can reduce the bitter aftertaste of artificial sweeteners like saccharin and acesulfame K. This discovery has potential applications in food products to enhance palatability.
A new study has coined the term 'scrumping' to describe great apes' fondness for eating ripe, fermented fruit from the forest floor. The researchers suggest that this behavior may have played a significant role in the evolution of human alcohol tolerance.
A clinical trial found that women experience stronger subjective effects of acute alcohol intake, such as drunkenness and sedation, compared to men. The study adjusted doses to achieve identical blood alcohol concentrations for both sexes, revealing that women's effects were more intense.
Research by Christian Schubert and Scott Lafontaine reveals rice's brewing benefits, including improved flavor profiles and shorter fermentation times. The study highlights the potential of rice to enhance nonalcoholic beer quality, offering a sustainable alternative to traditional brewing methods.
A study published in the Journal of the Academy of Nutrition and Dietetics found that 19% of packaged foods and beverages sold in the US contain synthetic food dyes. Synthetic dyes are particularly prevalent in products marketed to children, with confectionery and sugar-sweetened beverages being the top categories.
Researchers found PFAS in 95% of tested beers, with highest levels and most diverse mix near the Cape Fear River Basin in North Carolina. The study highlights the need for water treatment upgrades at brewing facilities as regulations on PFAS exposure change.
Researchers created an Experimental Beverage Marketplace to analyze the impact of taxes on sugar-sweetened beverage consumption. The study found that participants purchased significantly less of these drinks when a tax was applied, replicating standard economic principles.
A team of physicists at the University of Pennsylvania has discovered that pouring water from a height creates a stronger mixing effect, increasing extraction efficiency in pour-over coffee. By optimizing flow rates and pour heights, they found that more coffee grounds can be used without diminishing overall quality.
Following the introduction of warning labels in 2020, Mexico substantially reformed food and non-alcoholic drink products to be healthier. The reformulation resulted in a significant reduction of excessive calories, fats, salts, sugars, sweeteners, and caffeine content in these products.
A significant association between high sugar-sweetened beverage intake and oral cavity cancer was found in this study involving nonsmoking women. The findings suggest a low baseline risk of oral cavity cancer in these women, highlighting the need for further research to validate the impact of this association.
Researchers found that brewing tea can adsorb significant amounts of toxic heavy metals like lead and cadmium from drinking water. The study revealed that steeping time played the most significant role in removing metal ions, with longer steeping times resulting in more effective filtering.
A new study by Oregon State University researchers found that certain groups of consumers are open to drinking smoke-impacted wines. The study suggests potential tools for making these wines viable for the market through blending and targeted labeling and marketing strategies.
Researchers identified a potential mechanism linking sugary beverage consumption to diabetes risk through alterations in the gut microbiome and blood metabolites. High sugar-sweetened beverage intake was associated with changes in bacterial species that produce short-chain fatty acids, negatively impacting glucose metabolism.
A cohort study found city-level sugar-sweetened beverage taxes associated with reduced mean body mass index (BMI) among adults. These associations were seen in demographic subgroups, including young adults who consumed the most SSBs.
A McGill University-led study found patterns between triggers and symptoms of anaphylaxis, revealing a strong link between tree nuts and throat tightness. The research also suggests that drinking alcohol may increase the risk of severe reactions to nut allergies.
Researchers have discovered 11 probable kokumi compounds in sparkling wines, which may contribute to their rich, full-bodied taste. The study identified these compounds through a combination of computer simulations and wine tastings, paving the way for further investigation into the molecular basis of kokumi sensation in wines.
Researchers found a 28% decline in social acceptability of drinking sugar-sweetened beverages, with attitudes changing after tax increases and media attention. The shift in social norms has major implications for public health efforts.
A new method to enhance pea protein solubility, combining heat treatment and guarana extract, offers potential as an ingredient in plant-based beverages. The approach improves emulsion stability and vitamin D3 preservation.
A new study reveals that researchers in tobacco, ultra-processed food, and alcohol sectors are frequently targeted with intimidation tactics. Public discreditation is the most common method used by corporations or their proxies to undermine and discredit advocates and researchers who provide evidence to policymakers.
A study analyzing social media posts found fast food restaurants and sugar sweetened beverages are the most common, with millions of mentions reaching billions of users. The research argues that normalizing unhealthy eating in the digital environment contributes to obesity challenges worldwide.
Researchers identified key compounds that distinguish beer from wine aromas, enabling the creation of more flavorful, non-alcoholic substitutes. Stronger fruity aromas made drinks smell more like wine, while scented compounds played a bigger role in beer versus wine-like aroma perception.
A new study from the University of Washington found that lower-income households decreased their purchases of sweetened beverages by nearly 50%, while higher-income households reduced purchases by 18%. The tax was implemented in four U.S. cities and resulted in a significant decline in consumption among lower-income households.
Researchers will examine cognitive and psychomotor functions to compare effects of CBD on driving performance between men and women. The five-year study aims to provide a comprehensive understanding of the substance's influence.
A recent study by Washington State University researchers found that women are more inclined to purchase wine with labels featuring feminine gender cues. The study's lead author noted that winemakers may want to pay attention to the perceptions of this understudied group, which represents 59% of U.S. wine consumers.
Researchers have successfully fermented fruit juices, including apple and passion fruit, using a SCOBY to create kombucha-like beverages with boosted antioxidant levels. The resulting drinks showed promise as an alternative to traditional kombucha, with the apple juice variant ranking high in taste testing.
A study found that despite a decline in TV ads during kids' shows, children under 12 still see over 1,000 food-related ads annually, mostly for unhealthy products. The exposure primarily comes from watching shows with lower child-audience shares.
A study found that most TV ads seen by children are still for unhealthy products, highlighting the need for better government regulations. Exposure to such ads remained substantial even after a decrease in children's programming time.
Scientists create efficient method to extract and store curcumin in soy milk, extending shelf life and improving nutritional value. The breakthrough could lead to increased availability of bioavailable curcumin, a potential anti-inflammatory and antioxidant compound.
A survey study estimates that 15.6 million US adults consume at least one potentially hepatotoxic botanical product within the past 30 days. Turmeric is the most commonly reported botanical, followed by green tea, ashwagandha, Garcinia cambogia, red yeast rice, and black cohosh products.
A study found that city-level sugar-sweetened beverage taxes are associated with lower body mass index percentile among youth. Policymakers may consider implementing such taxes to prevent or reduce youth overweight and obesity, ultimately reducing chronic disease risk, particularly among children under 12.
Researchers used 2D infrared spectroscopy to investigate milk protein structures and dynamics in coffee beverages. The study found that milk proteins remained intact, retaining their original properties, even when exposed to caffeine and coffee grounds.
A study in Seattle found a small but significant reduction in body mass index (BMI) among children living in areas with a sweetened beverage tax compared to nontaxed areas. The results support the effectiveness of such taxes as a policy for improving children's BMI, building on existing US studies.
A Japanese research team analyzed oxygen and nitrogen stable isotope ratios in nitrate to differentiate between sake breweries. The study found a distinct N isotope signature across various types of sake within a single brewery, which could be used as a marker for authentication.
A new study suggests rice malt can yield robust fermentations in gluten-free, all-malt beer and styles with high adjunct inclusions. Malted long-grain rice shows the most promise as a competitor to malted barley for sugar content and brewing qualities.
Kombucha brewers can now optimize their brews with science. The team discovered that silicone bags expose SCOBYs to more oxygen, speeding up brewing time and reducing ethanol levels. Additionally, using glucose as the SCOBY food source creates a kombucha with more gluconic acid and minimal ethanol.
A new study found that physical activity levels are insufficient to counter the increased risk of cardiovascular disease associated with consuming sugar-sweetened beverages. Even moderate consumption can lead to higher cardiovascular disease risk, emphasizing the need to limit these drinks' omnipresence in the food environment.
A longitudinal study found that higher consumption of tea, processed meats, and food prepared outside the home is associated with increased levels of PFAS in the body over time. This suggests potential solutions for protecting the public from these harmful chemicals.