Articles tagged with Foods
A new study found that over half of participants engaged in at least one 'cheat meal' per year, associated with binge-eating, compulsive exercise, and fasting behaviors among men. Women's engagement was linked to all seven types of eating disorder behaviors.
The project empowers Indigenous youth to create films about locally available foods and other concerns, raising awareness of nutritional deficiencies and gender discriminatory norms. The initiative aims to improve dietary diversity and promote transformative change through self-expression and participation.
A new study published in the Journal of Nutrition Education and Behavior reveals that education with goal-oriented activities can motivate college students to make healthier choices. The intervention, which included food challenges and cooking videos, increased confidence in using fruits and vegetables in cooking and consumption outcomes.
Recent studies show that grape consumption can reduce fatty liver and extend lifespans, with Dr. John Pezzuto's team finding changes in genetic expression and antioxidant genes in mice. Adding grapes to a high-fat diet also had positive effects on behavior and cognition.
A Singapore-based research team has created a systematic engineering approach for optimizing the production of 3D printed food inks with alternative proteins. The method uses Response Surface Methodology to minimize time and resources, resulting in visually appealing, flavorful, and nutritionally adequate foods enhanced with sustainabl...
Calorie labeling in supermarkets leads to small to moderate decreases in calories purchased, potentially translating to population-level health benefits. The study found declines seven months after labeling implementation, affecting prepared bakery and deli items.
A new study found that higher red meat consumption is linked to a 22% increased risk of cardiovascular disease in older adults, with gut bacterial metabolites like TMAO playing a key role. The study also suggests that traditional ASCVD risk pathways like blood cholesterol and blood pressure may be less important than previously thought.
A new study from the University of Illinois found that dog gut bacteria can change rapidly after introducing a new diet, with microbial turnover occurring in under a week. The research also confirmed previous findings on the health benefits of high-fiber diets over high-fat and high-protein diets.
A new study suggests that photos with high color saturation can increase sales by making food appear fresher and tastier to viewers. The study found that color saturation had a stronger effect when the food appeared more distant in the photos.
A new study from Duke University suggests that consuming more fiber can lead to improved gut health, regardless of the specific supplement used. Participants who had been eating the least amount of fiber before the study showed the greatest benefit from supplements.
A new study by University of Bath psychologists found plant-based meat alternatives cause lower greenhouse gas emissions, require less agricultural land, and have better nutritional profiles compared to animal products. These findings support the use of plant-based products as a healthier and more sustainable solution for consumers.
Researchers developed an automated method for isolating volatile food ingredients, increasing yields and reducing contamination risks. The optimized 'aSAFE' technique eliminates operator errors and improves the accuracy of odorant analysis, enabling targeted product development in the food industry.
A study analyzing Twitter data from May 2020 to January 2021 found that the share of tweets about healthy foods increased by 20%, while fast-food and alcohol tweets decreased by 9% and 11%, respectively. The study suggests that people may have made healthier dietary changes during the pandemic, depending on their neighborhood environment.
A new study found that consuming green tea extract for four weeks can lower blood sugar levels, improve gut health, and decrease inflammation in healthy individuals and those with metabolic syndrome. Researchers observed a significant reduction in fasting blood glucose levels and decreased gut permeability.
A study of 428 adults found that frequent fruit consumption is linked to lower depression scores and higher mental wellbeing, independent of overall quantity. In contrast, nutrient-poor savoury snacks like crisps were associated with increased 'everyday mental lapses' and symptoms of anxiety, stress, and depression.
A new study found that children's food choices are influenced by their emotional states, particularly during weekends. Children reported consuming more sweet foods and sugary beverages when stressed or sad.
Researchers developed a heart-healthy diet based on traditional Chinese cuisine that reduced sodium levels by half, increased dietary fiber, and cut fat intake. The study found significant blood pressure reductions among participants, with potential implications for cardiovascular disease prevention.
A study of over 500,000 people found that those who always added salt to their food had a 28% increased risk of dying prematurely. This is equivalent to one more person in every hundred dying prematurely due to excessive salt intake.
A recent study published in Nature has identified a complex neural network in the fruit-fly brain that shapes behavior and decision-making, particularly when it comes to food choice. The 'appetite map' created by the researchers reveals how internal states, such as nutrient deficiencies and pregnancy, interact to guide behavior.
A Japanese research team has developed a chopstick-shaped device that uses weak electrical charges to stimulate the tongue's saltiness. The study found that individuals following a low-sodium diet can reduce their salt intake by 30% through electric taste stimulation, enhancing the full flavor of salty foods.
The Nutrition for Dementia Prevention Working Group recommends improving clinical nutrition trials by considering biomarkers, genetic testing, and microbiome analysis. The group suggests utilizing a wider variety of study designs and more personalized approaches to guide future research.
Researchers found that consumers prefer to buy human-shaped food, such as gingerbread men, due to anthropomorphization. However, people do not like eating these products because it seems immoral, according to a study published in the Journal of Consumer Psychology.
Liu's three-year grant will pursue protein-derived cofactor studies to improve understanding of amino acids and their role in metabolism. The research aims to gain a quicker and more thorough understanding of amino acid function and purpose.
Researchers identify AgRP neurons as key players in regulating food intake by releasing endogenous lysophospholipids, which stimulate cerebral cortex activity. Administering autotaxin inhibitors can significantly reduce excessive food intake and obesity in animal models.
Eating more protein during weight loss helps avoid lean mass loss and promotes healthier eating habits, according to a Rutgers study. The study found that higher protein intake is associated with increased green vegetable consumption, reduced refined grain and sugar intake, and improved retention of lean muscle mass.
The American College of Physicians (ACP) says inadequate access to nutritious food negatively impacts the health of many Americans, exacerbating social factors and leading to various health issues. The ACP recommends strengthening the nation's food insecurity response and empowering physicians to address social drivers of health.
A new study published in the Journal of Nutrition Education and Behavior found that campus food pantries can positively affect students' physical health, mental health, and lead to improvements in sleep. Researchers surveyed 1,855 students at 10 University of California campuses before and after visiting a food pantry.
A systematic review of 84 studies found insufficient evidence that multivitamins or supplements can prevent cardiovascular disease and cancer in healthy adults. In contrast, diet and exercise are key to maintaining health. Whole fruits and vegetables contain a mixture of vitamins, phytochemicals, fiber, and other nutrients that act syn...
A recent study found that while consumers in Finland express openness to shifting towards a plant-based diet, their purchasing trends reflect a strong preference for red meat. The researchers analyzed individualized purchase data of 29,437 customers and found that red & processed meat accounted for 63% of protein purchases, while plant...
A new study found that consuming more ultraprocessed foods is associated with poorer locomotor skills and lower cardiovascular fitness in children. The research suggests that educating families about cost-effective ways to reduce ultraprocessed food intake can help decrease the risk for cardiovascular health problems in adulthood.
A new study found that a healthy, plant-based diet was associated with a 14% lower risk of breast cancer in postmenopausal women. Researchers analyzed data from over 65,000 participants and categorized their diets into different food groups, concluding that choosing healthy plant-based foods is likely helpful for cancer prevention.
A new study reveals that a high proportion of posts on #mediterraneandiet are confusing and inaccurate, with only 53% of posters listing health credentials. The study emphasizes the need for strategies to communicate about nutrition and counter misinformation online.
A new study found that only a small percentage of U.S. adults can accurately assess the healthfulness of their diet, with most adults overrating their diet's quality. Accuracy was highest among those who rated their diet as poor, with researcher scores matching participant ratings 97% of the time.
A new study found that genes tied to perception of five basic tastes may influence diet quality and cardiometabolic risk factors. Researchers identified associations between taste-related genes with specific food groups and risk factors, suggesting personalized nutrition guidance could improve diet quality.
Researchers found that healthy choices, such as no smoking, high leisure-time exercise, and adequate sleep, are associated with a reduced risk of Alzheimer's disease. Additionally, intakes of certain polyphenols, commonly found in tea and other foods, may also play a role in protecting brain health among Black participants.
A new processing technique could make potatoes healthier by slowing starch digestion and reducing blood sugar spikes. The approach blocks certain digestive enzymes from reaching potato starch as quickly, leading to a more controlled release of dietary glucose.
A new study found that water insecurity is strongly linked to food insecurity, particularly in low and middle-income countries. The research suggests that improving access to water could be key to addressing food insecurity, as water scarcity affects cooking, hygiene, and farming.
Research found that food insecure teens are more likely to attempt weight loss, while college students who drink may compensate with unhealthy eating behaviors. Additionally, studies linked sugar-sweetened beverage consumption to higher triglyceride levels in youth and identified potential mechanisms behind this association.
A new study found that US teens born elsewhere eat healthier than US-born teens, but diet worsens over time. The analysis showed that being born outside the US and living in the US for less time were associated with higher diet quality.
A new study found that teens' consumption of ultra-processed foods decreased significantly during the COVID-19 pandemic and continued to decline even after restrictions eased. This reversal took place due to changes brought by the pandemic, including school closures and working from home.
A study of 155,000 adults found that those with limited income, lower educational attainment, or living in rural areas were more likely to have a poor diet. Researchers from the American Cancer Society analyzed data to identify the association between socioeconomic and geographic factors and diet quality.
Global mismanagement of phosphorus is causing twin crises, with skyrocketing fertilizer prices and pollution damaging biodiversity. The '50, 50, 50' goal aims to reduce global phosphorus pollution by 50% and increase recycling by 50%, while adopting more efficient use in agriculture.
A randomized clinical trial found that vaccinating household chickens increased consumption of high-protein foods, leading to improved growth and reduced child stunting in rural Kenya. Children from vaccinated households showed a 24% increase in protein-rich food intake and significant gains in height and weight.
Researchers studied the sizzling sound of deep-frying, finding three types of bubble events: explosion cavity, elongated cavity, and oscillating cavity. These events produced distinct acoustic characteristics, which could lead to future applications like acoustic sensing of aerosol generation.
The American Society for Nutrition hosted a live virtual debate on the concept of ultra-processed foods, with leading scientists presenting arguments for and against incorporating it into dietary guidelines. Research suggests that consumption of ultra-processed foods is linked to weight gain and increased risk of chronic diseases.
The American Society for Nutrition presents the latest findings on ultra-processed foods, genetic influence on eating habits, and diet quality. Research highlights the risks of ultra-processed foods, the potential impact of genetics on food preferences, and the importance of healthy diets for preventing chronic diseases.
Virginia Tech scientists led by Sora Shin are investigating the brain pathways responsible for high-fat diet overconsumption. The study aims to identify a framework for understanding how leptin-responsive circuits respond to food exposure and increase the risk of emotional overeating after abstinence.
A small protein supplement taken before meals can help people with type 2 diabetes control their blood sugars for two extra hours a day. The study found daily glucose levels were also 0.6 mmol/L lower when taking the supplement.
A new study challenges the separation of starchy vegetables from non-starchy counterparts in nutrition research. Starchy vegetables, including white potatoes, were found to meet the definitions for high-quality carbohydrates using five separate indices, with some even scoring closer to fruits and non-starchy vegetables than sweets.
A new program, IVAN, developed at Penn State uses virtual reality to teach nutrition concepts and improve users' skills. The program scored highly across 14 domains, indicating it was received positively by experts.
A NTU Singapore study found that consumers associate higher-pitched commercials with healthier food products. The researchers also discovered a link between more stimulating visuals and consumer perceptions of healthiness.
A novel contract proposed by UTD researchers could help alleviate key sources of conflict between restaurants and food-delivery platforms. The study found that standard contractual relationships have two key issues: simple revenue sharing and strain on restaurant operations.
Researchers found obese and thin individuals misreport food intake by the same amount, contrary to official guidelines. The study suggests a reevaluation of public health recommendations, focusing on dietary risk factors rather than energy expenditure.
A randomized controlled trial found that consuming cranberries for 12 weeks improved participants' memory of everyday events and neural functioning. The study also showed a significant decrease in LDL or 'bad' cholesterol levels, contributing to improved vascular health and brain perfusion.
A new weight-loss intervention has been developed to target the instinctive desire to eat, particularly in individuals who struggle with resisting food cues. The Regulation of Cues program trains individuals to use natural hunger cues, reinforces tolerance of cravings, and inhibits urges to eat palatable foods when not physically hungry.
Researchers at the Beckman Institute found a direct link between high-fat diets and heightened nitric oxide levels, which can lead to increased risk of inflammation and cancer development. The study used a molecular probe to visualize changes in the tumor microenvironment.
A new study suggests that a transformative shift in the global food system, focusing on efficiency and reducing animal products, could significantly decrease emissions. However, such changes might lead to increased food prices, affecting vulnerable populations.
Research finds that individuals anticipate more negative judgement from outside social groups and self-categorize their food choices accordingly. Healthy food options are chosen to counteract this anticipated judgment.
A study exploring restaurant menu design found that adding carbon labels and setting default options to low-emission dishes encourages diners to choose more environmentally friendly options. The findings suggest a promising strategy for reducing the carbon footprint of dining, but further research is needed to inform such strategies.
The American Heart Association published a new statement outlining policy solutions to promote equity in access to nutritious foods throughout the lifespan. The statement encourages policies that ensure nutrition security for all people across their lifespan.