Articles tagged with Foods
A new study published in JAMA Network Open suggests that high meat consumption is associated with better cognitive trajectories and lower dementia risk among individuals with the APOE 34/44 genotype. The finding contradicts previous expectations, highlighting potential clinical and public health relevance for this population.
A study by Frontiers in Science argues that ultra-sensitive food safety tests may drive food waste and unavailability, but not always translate to health risk. The researchers propose a more balanced approach that considers trade-offs between food safety, sustainability, and nutritional health.
A new study suggests that ultra-sensitive food safety tests may drive food waste and unavailability without significant public health benefits. The researchers propose using more flexible risk-based approaches to align food safety policies with sustainability goals.
BRIGHT at DTU joins forces with Novonesis to develop microbes that can efficiently utilize acetic acid produced from captured carbon, enabling the production of sustainable protein. The collaboration aims to accelerate microbial fermentation and reduce costs, ultimately contributing to a circular bioeconomy.
Researchers found that combining fermented and unfermented cocoa beans can balance flavor and nutritional value, increasing the market potential of Amazonian cocoa. The study also identified new molecules with antioxidant properties, suggesting Amazonian cocoa as a superfood
Researchers gave cameras to 25 mothers of preschoolers to photograph local food, revealing a shift in perceptions and questioning of ultra-processed food. The study highlights the potential of participatory methods in evoking grassroots advocacy for change.
Researchers used aeroponic technology to grow pea shoots fortified with Vitamin B12, delivering the recommended daily allowance in a single serving. The fortified crop maintained shelf-life and persisted through cold storage, offering a commercially viable approach to dietary supplementation.
Scientists have identified specific proteins in common food sources like corn, soy, and wheat that signal to the immune system that they are safe to eat. Regulatory T cells, also known as Tregs, play a key role in this process, scanning food for these key proteins and calming the immune system when they find them.
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.
Higher ultraprocessed food consumption in Canadian preschoolers was associated with increased emotional symptoms by age 5. Replacing UPF with minimally processed foods may support healthier behavioral development and long-term mental health.
Researchers at Hokkaido University studied 56 japonica rice cultivars, identifying 196 different types of lipid molecules with potential anti-inflammatory effects. Black and green rice varieties were found to have a higher health-promotion index due to their unique lipid composition.
A new study suggests that a lack of fiber in the diet may impair emotional memory in older adults, linked to cognitive problems and inflammation. The amygdala, responsible for processing fearful experiences, is sensitive to highly processed diets, regardless of fat or sugar content.
A new Cochrane review suggests that intermittent fasting may not be an effective strategy for weight loss in overweight or obese adults. The study found no meaningful difference in weight loss between intermittent fasting and traditional dietary advice or doing nothing, highlighting the need for more research into this area.
Researchers developed a two-step fermentation process to counter plant-based protein odors, achieving 95-99% smell removal. The method could benefit the global food supply, reduce environmental impact, and increase consumer acceptance of plant-based foods.
A new study finds that different organic acids result in varying levels of sourness and mouthfeel sensations, even when consumed at the same concentration. The study suggests that individual differences play a significant role in shaping our perception of sour foods.
A study from Lund University found that a climate-friendly diet rich in plant-based foods like wholegrains, legumes, fruit, and vegetables leads to better nutritional status compared to traditional diets. Despite lower meat consumption, most participants achieved sufficient amounts of key vitamins and minerals.
Researchers at Oregon State University have developed a deep learning-based model for rapid bacterial contamination detection, eliminating misclassifications of food debris. The enhanced model can reliably detect bacteria in three hours and has the potential to prevent outbreaks and protect consumer health.
A meta-analysis of childhood food allergy risk factors reveals a combination of major and minor factors, including genetics and antibiotic exposure. The study provides insights into the complex interplay of these factors in the development of food allergies in infants and children.
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 ...
Researchers at Osaka Metropolitan University discovered that natto bacteria convert soybean proteins and other substances into supersulfide molecules. Heat-treated soybeans also showed an increase in supersulfides before fermentation, indicating a complex mechanism behind natto's health benefits.
After initiating GLP-1 receptor agonists, consumers showed a decrease in ultraprocessed foods and an increase in protein, while purchasing fewer calories, sugars, and saturated fats. These modest changes may have significant population-level effects given increasing GLP-1RA use.
Two studies found that minor adjustments in sodium content could produce significant public health benefits without requiring individual behavior change. The research suggests reducing salt in packaged and prepared foods could prevent cases of cardiovascular disease, stroke, and deaths.
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.
A recent review of bamboo consumption found promising health benefits, including improved metabolic health, reduced inflammation, and antioxidant activity. However, caution is advised due to potential risks associated with raw or improperly prepared bamboo.
The FDA's regulation of mifepristone involves characterizing its decision-making process and rationale for key components. The agency's approach has evolved over time, with notable changes to its regulatory framework.
A UK study found that over 40% of consumers are willing to try new fish species, including sardines and anchovies. The research highlights the potential for improving national health and local economies by embracing home-caught seafood. It also reveals a generational divide in seafood consumption habits.
Researchers at Tohoku University demonstrated that taste sensitivity can be enhanced through learning in a novel 'sweet taste recall training.' After just three days of training, participants showed significant improvement in taste sensitivity for all five sweet substances, indicating a sharper perception of sweetness. This finding pro...
A new AI method has identified 51 old pea varieties with high starch and protein content, potentially suitable for producing plant-based foods. The study shows a close relationship between seed appearance and chemical composition, enabling partial prediction of properties based on images.
Jeonbuk National University researchers examine how different seasonings shape kokumi perception in doenjang soup, influencing consumer acceptance. They found that umami is a major sensory driver of kokumi perception and can be enhanced to improve the flavor quality of fermented foods.
A large meta-analysis of over 48,000 children found that well-planned plant-based diets can support healthy growth and even offer additional health benefits for children. However, the study also highlights risks of deficiencies in key nutrients such as vitamin B12 and zinc if not obtained through fortified foods or supplements.
Research from King's College London found that theobromine in dark chocolate is linked to lower biological age. The study tested blood-based markers of biological ageing and found a correlation between theobromine levels and reduced biological age.
A new Cochrane review found that free or subsidized school meals slightly improve math achievement and enrolment rates in low- and middle-income countries. School feeding programs also likely contribute to small gains in physical growth indicators, but evidence from high-income countries is limited.
A new review highlights the lack of alignment between current evidence and actual population intakes of omega-3 fatty acids. The study found that 76% of people worldwide are not meeting recommended intakes of EPA and DHA, emphasizing the need for easier access to these essential nutrients.
Researchers have discovered a zero-cost solution to reverse desertification by using food waste nanocellulose extracted from pineapple peels. The material cuts water leakage by 90% and triples phosphate retention, offering a more sustainable alternative to expensive hydrogels.
A substantial prevalence of avoidant/restrictive food intake was found in the general pediatric population, with affected children at risk of developmental difficulties across multiple domains. The study suggests a need for broad support interventions and advances understanding of the genetic underpinnings of this condition.
A study published in Obesity found that young adults exposed to a diet high in ultra-processed foods ate more calories at an all-you-can-eat meal. The researchers, led by Brenda Davy and Alex DiFeliceantonio, used a controlled feeding study to investigate the effects of ultra-processed food on eating habits.
A state-level incentive program aimed at improving diet in SNAP participants showed no significant increase in fruit and vegetable intake. However, the study found benefits among existing high-fruit-and-vegetable consumers. Enhanced implementation strategies may be needed to maximize public health outcomes.
A study found that higher consumption of ultraprocessed foods is associated with an increased risk of developing early-onset colorectal cancer precursors. The research highlights the importance of improving dietary quality to mitigate the rising burden of early-onset colorectal cancer.
A 47-year-old man from New Jersey died after consuming beef due to a tick-borne meat allergy caused by the Lone Star tick's alpha-gal sugar. Researchers identified the allergy and its link to fatal anaphylaxis, urging physicians to investigate severe abdominal pain after eating red meat in areas with high Lone Star tick populations.
A study found high rates of antibiotic-resistant bacteria in raw milk, with 95% of isolated strains resistant to penicillin and erythromycin. The presence of multidrug-resistant Staphylococcus epidermidis in raw milk highlights the urgent need for responsible antibiotic use and improved hygiene practices.
A recent study published in Frontiers in Nutrition found that a vegan diet can halve the carbon footprint of an individual, with reductions of 46% in CO2 emissions and 33% in land use. The study also showed that a plant-based diet delivers nearly all essential nutrients.
A literature review of cheese fermentation and ripening identified five underused, evidence-based measures to improve efficiency and sustainability in cheese production. By exploiting whey and encapsulating lactic acid bacteria, dairies can reduce waste and optimize production processes.
A study from the Champalimaud Foundation found that when fruit flies are deprived of essential amino acids, their brains upregulate two olfactory receptor genes involved in smell, leading to a refined sense of smell that guides them to protein-rich yeast and gut bacteria. This interplay between smell and taste regulates feeding behavior.
A food tax shift could reduce premature deaths and disease by 700 annually and 700,000 tonnes of carbon dioxide emissions in Sweden. The study shows that selective taxes on unhealthy foods can lead to healthier diets without increasing the average price of groceries.
Significant financial hardship affects US healthcare workers, with over 1 in 4 direct care/support workers experiencing food insecurity. The study highlights worsening trends in hardship, exceeding previous reports.
A new smartphone-based AI system accurately predicts avocado firmness and internal quality with high accuracy, enabling consumers to avoid overripe avocados. The technology has the potential to assess the ripeness and quality of other foods, reducing global food waste by 50% by 2030.
Chapulines, a traditional Mexican food, have changed meaning over time from poor people's fare to tourist novelty. Locals consider them an essential source of protein, while women who sell chapulines are vital breadwinners for their families. The COVID-19 pandemic even saw innovative touchless sales during market closures.
The new EAT-Lancet report highlights the urgent need for a sustainable, equitable food system, with nearly 3.7 billion people lacking access to a healthy diet. Adhering to the Planetary Health Diet can reduce chronic disease risk and prevent approximately 15 million premature deaths per year.
Researchers Prof David Julian McClements and Prof David L. Kaplan propose hybrid foods as a solution to reduce industrial animal use's carbon footprint and boost health. The authors emphasize the need for collaboration to optimize protein combinations balancing nutrition, taste, sustainability, and affordability.
Researchers reveal how hybrid foods combining proteins from different sources could be part of the solution to reduce industrial animal use. By using combinations of different proteins, they found that hybrids can overcome many limitations of individual protein sources and create products that are more than the sum of their parts.
A recent Finnish study found that protein-hydrolysed lactose-free A1A2 milk was better tolerated by lactose-intolerant individuals than A2 milk. The study suggests that individual lactose tolerance is a key factor in causing gastrointestinal symptoms.
School participation in universal free meals was associated with a net reduction in blood pressure outcomes among youths, according to a cohort study. The findings contribute to growing evidence that such programs may improve child health.
Researchers have identified distinct genetic adaptations in European cisco populations adapted to fresh, saline, or brackish water, as well as varying spawning times. These findings can inform sustainable management practices and improve our understanding of the impact of environmental factors on roe quality.
A new study from Cornell University shows that apple pomace can be used as an ingredient in commercial beef meatballs without compromising taste or texture. The addition of up to 20% apple pomace increases the fiber content and antioxidant effect of the product.
Researchers have found that plastic nanoparticles can enter crops during growth, accumulating in edible parts and potentially affecting human health. The study used radishes to demonstrate the uptake of nanoplastics by plants, with nearly 5% of particles retained by the root system.
Research suggests that semaglutide, a weight loss medication, decreases intrusive thoughts about food and improves mental health in individuals with obesity. The study found that 81% of participants experienced less food noise after taking semaglutide for at least four months.
A study of individuals taking Ozempic, Wegovy, or Mounjaro found that 21.3% reported food tasting sweeter, while 22.6% said it tasted saltier than before. These changes were linked to reduced appetite and weight loss in all groups, with participants who experienced increased sweetness being twice as likely to report increased satiety.
A new study reveals that the brain integrates signals from taste and smell earlier than thought, activating the same parts of the brain's taste cortex. This overlap suggests a shared neural code for flavour experiences, which may influence our eating habits and preferences.
A study by SeoulTech researchers found high levels of polycyclic aromatic hydrocarbons (PAHs) in common food items, including cooking oils and meats. The QuEChERS-GC-MS method revealed carcinogenic compounds with limits of detection ranging from 0.006 to 0.035 µg/kg.
High consumption of ultra-processed foods is associated with higher levels of systemic inflammation and a greater risk of cardiovascular disease. The study found that individuals who consumed the most ultra-processed foods had significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation.