Articles tagged with Foods
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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 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.
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.
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.
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.
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 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.
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.
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 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.
A new study published in the American Journal of Clinical Nutrition found that a healthy Mediterranean diet can significantly improve symptoms of depression in young men. The 12-week randomized control trial showed that nearly all participants stayed with the program and reported positive results.
Leading nutrition scientists and practitioners will discuss new discoveries and advances in clinical, translational, and global nutrition. Complimentary press passes are available for the virtual meeting on June 14-16, 2022.
Researchers from the University of Minnesota Medical School found a link between diet type and hydrogen sulfide production in the gut. An animal-based diet was shown to increase toxic gas production, while fiber-containing foods were beneficial to gut health.
Researchers developed a fluorescent molecular probe, BOS, to detect bad cooking oils, improving the detection method for highly sensitive and accurate measurement. The Bad Oil Sensing System (BOSS) is a portable platform that can be used by consumers and the food industry to monitor oil quality.
A systematic review and meta-analysis of 96 studies found a strong association between food marketing and eating behaviors in children and adolescents. The study suggests that food marketing may play a significant role in shaping the dietary preferences and consumption habits of young people.
A multi-pillar approach to nutrition can help increase lifespan by promoting optimal carbohydrate intake from non-refined sources, low but sufficient protein from plant-based sources, and enough plant-based fats. The 'longevity diet' may also involve intermittent fasting and a 5-day cycle of a fasting or fasting-mimicking diet every 3-...
A new study published in PLOS Medicine found that living near fast food restaurants increases the risk of developing Type 2 diabetes. The research, conducted in Bangladesh and Sri Lanka, linked cross-sectional health data with environment mapping surveys to examine the associations between the density and proximity of healthy and unhea...
A Drexel University study found that individuals with a stronger connection to nature had more varied diets and higher fruit and vegetable consumption. This link could inform health promotion practices and urban planning initiatives.
A pioneering study led by the University of Bristol found that humans have 'nutritional wisdom,' choosing foods to meet their need for vitamins and minerals. The study suggests that people combine meals in a way that increases exposure to micronutrients, contradicting the long-held view that humans evolved to favor energy-dense foods.
A new study by UBC researchers found that climate change is altering the species served on Vancouver restaurant menus, with warmer waters favoring Humboldt squid and sardines. This shift may lead to reduced availability of sockeye salmon, making way for other fish species.
Cornell scientists have created a biodegradable polymer to extend the shelf life of salad dressings, marinades, and beverages in refrigerators. This innovation uses a bioderived material that interacts with food without migrating into it, reducing waste and environmental impact.
A study suggests that intense exercise can help rats resist cues for high-fat food pellets, even after a 30-day diet. The researchers found that exercise modulated the rats' willingness to work for these cues, reflecting their craving level.
A study published in Current Biology found that consuming non-essential amino acids can curb appetite and encourage physical activity in mice. This mechanism is thought to be rooted in evolutionary history, where eating these amino acids promoted the urge to seek out more nutrient-rich food sources.
A new study found that following a Mediterranean-style diet can lower the risk of preeclampsia by at least 20% in pregnant women. The research surveyed over 8,000 women and found that racial differences in rates of preeclampsia were more related to socioeconomic factors than genetic or biological ones.
Researchers created a theoretical model to describe the swelling, softening, and elastocapillary adhesion of cooked pasta. The study found that cooking time is directly related to the degree of noodle stickiness.
New research at Aston University found that pre-school children's emotional eating is influenced by their innate food drive and mothers' eating habits. The study suggests that parenting practices, such as using food as a reward or restriction, can contribute to emotional eating in young children.
A survey of over 2,500 dog owners found that nutritionally sound vegan diets were associated with better health outcomes for dogs compared to raw or conventional meat diets. The study controlled for various factors and suggested that a well-planned vegan diet may be the healthiest choice for canines.
European soybean production has significant economic and environmental advantages, including fixing nitrogen in the soil and reducing fertilizer use. Projections suggest that Europe can achieve 50-100% soybean self-sufficiency with a 2-6 times increase in cultivated land.
A new study by NYU researchers found that SNAP-eligible families are less likely to purchase healthy foods like fruits, vegetables, and meat when buying groceries online. Participants cited concerns over the quality of products selected by hired shoppers as a major factor.
Researchers at Flinders University found that sharks can learn to avoid wasting time and energy on inaccessible food sources. The study, published in Animal Behaviour, reveals the decline of shark's natural response to prey when reward frequency is decreased or non-existent.
A virtual cooking/nutrition program, Flint Families Cook, demonstrates success in reaching youth from low-income families and improving cooking self-efficacy and nutrition knowledge. The program encourages families to cook healthy meals together at home, using local ingredients.
A Norwegian University of Science and Technology study found that long-term follow-up and organized physical activity can reduce the risk of developing type 2 diabetes. Participants who engaged in healthier habits and increased activity saw significant improvements over five years.
Researchers found that cereal fiber, but not fruit or vegetable fibers, was associated with lower inflammation and cardiovascular disease risk in older adults. The study used data from a large cohort of elderly individuals and confirmed previous associations between dietary fiber and CVD.
A recent study found that cancer treatment side effects significantly affect patients' and caregivers' eating habits, food preferences, and overall well-being. The research team identified six themes, including managing symptoms, losing taste, and caregiver burden.
A study presented at the American College of Cardiology's Annual Scientific Session found that personalized nutrition education in grocery stores significantly improved DASH diet adherence. Participants who received six one-on-one sessions with a dietitian showed an average increase of 4.7 points on their DASH scores.
A study of 806 patients with heart failure found that reducing sodium intake improved symptoms such as swelling, fatigue, and coughing. However, it had no effect on rates of death, hospitalization, or emergency department visits. The researchers recommend a lower sodium intake limit for heart failure patients.
Researchers investigate how mushrooms improve gut health and provide a preventive buffer against disease in Western-style diets. The study aims to understand the role of Turicibacter in dietary obesity and gut health, as well as the potential benefits of incorporating oyster mushrooms into diet.
Researchers have identified avocado meal as a safe and palatable fiber source for dogs, rivaling industry standards in digestibility and energy intake. The study found that persin levels were undetectable in processed meal, contradicting long-held concerns about avocado toxicity in pets.
Researchers found that increasing availability of healthier options, such as low-fat chips and lower-calorie biscuits, led to significant changes in purchasing behaviors. Removing seasonal chocolates from prominent locations also attenuated the usual increase in confectionery sales.
A University of Illinois review examines how food deserts, poor diet, and racial disparities affect bile acids, gut microbes, and cancer incidence. The study suggests that Western diets contribute to the development of colorectal cancer, particularly among Black Americans.
A comprehensive literature review found that consuming plant-based alpha-linolenic acid (ALA) rich in walnuts and flaxseeds can lower cardiovascular disease risk by 10% and fatal coronary heart disease risk by 20%. ALA may also benefit heart health when combined with other omega-3s.
A University of Alberta study found that environmentally aware consumers are more inclined to buy insect- or algae-fed chicken if provided with information about its health and environmental benefits. Consumers who received nutrition facts on the packaging were more likely to purchase the alternative product, while those without this i...
Researchers develop a method to leaven pizza dough without yeast by dissolving gas into the dough at high pressure. The team fine-tuned the pressure release rate through rheological analysis to create ideal rise, resulting in light and airy pizzas.
A study of over 7,000 adolescents found that consuming a high-quality diet, such as the Mediterranean diet, was associated with significantly lower wheezing odds among those exposed to environmental tobacco smoke. This suggests that targeted public health interventions focused on improving access to higher quality foods may be effectiv...
The Texas Tech University Health Sciences Center has received a five-year, $1.87 million NIH grant to investigate the role of vitamin A depletion in Alzheimer's disease. The research aims to test the hypothesis that a lack of antioxidant all-trans retinoic acid (ATRA) promotes reactive oxygen species toxicity.
Researchers at Edith Cowan University found that a 7-week healthy cooking course improved participants' general health, mental health, and self-perceived mental well-being. Cooking confidence also increased significantly, particularly among women, who reported improved mental health benefits despite no changes in diet quality.