Articles tagged with Foods
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.
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.
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.
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 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 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 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.
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.
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 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.
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.
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 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.
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.
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.
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.
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...
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.
A recent study published in Pediatrics found that Hispanic/Latino youths experiencing food insecurity have poorer HDL-C levels, greater fasting glucose and triglycerides, and a higher risk of metabolic syndrome. The study highlights the need for nutrition policies to address food insecurity among this population.
A new study from the University of Surrey found that three-quarters of kitchens in low-income homes across 12 major global cities are heavily polluted by cooking emissions. The most significant contributors to poor air quality were poor ventilation and fuel choices, with frying food leading to particularly high levels of indoor pollution.
A randomized, placebo-controlled trial found that a cocoa flavanol supplement reduced cardiovascular death by 27% and total cardiovascular events by 10%. The study also showed no significant effect on cancer risk. Further investigation is warranted to understand the effects of cocoa flavanols on cardiovascular health.
A new study by University of Alberta researchers estimates that excessive sugar consumption in Canada results in $5 billion annual healthcare costs due to 16 chronic diseases. Limiting free sugar intake could reduce diabetes prevalence by 27% if Canadians follow the 10% recommendation, and 44.8% if they limit consumption to less than 5...
A new study by Giada Di Stefano found that the Michelin Guide's arrival triggers changes in fine dining industry competitive dynamics. Restaurants modify their descriptions and pricing to signal awareness of value created for customers, with those already highly ranked emphasizing authenticity and exclusivity.
A USC-led study reveals that children with binge eating disorder show abnormalities in gray matter density compared to unaffected peers, indicating a possible link between the disorder and brain development. The findings suggest that treatment may need to address underlying brain abnormalities.
A recent study by SMU Associate Professors Mark Chong and Angela Leung found that the ultimate form and presentation of alternative protein products significantly impact their acceptance by consumers. Focusing on the end product and framing alternative proteins as a positive highlight of an exciting food future may foster greater accep...
Researchers found that longer and hotter roasting conditions can reduce bitterness in unsweetened chocolate, making it more palatable for health-conscious consumers. The study involved 145 participants who evaluated 27 different chocolate samples, with the most acceptable being made from beans roasted at 340°F.
A recent observational study of 1,011 patients with stage III colon cancer found no significant association between eating unprocessed red meat or processed meat after diagnosis and increased risk of recurrence or mortality. The study's results provide new insights into the relationship between dietary choices and colon cancer outcomes.
Local communities worldwide report a significant decrease in wild edible plant and mushroom abundance, impacting their nutrition and food security. The study highlights the importance of considering local geographic and socio-cultural contexts to develop strategies for counteracting these changes.
A study by Brandi Rollins and Lori Francis found that early positive interactions with caregivers can reduce the risk of childhood obesity. The researchers analyzed data from over 1,000 mother-child pairs and discovered that children's early exposures to family psychosocial assets protect against obesity.
A new study reveals that middle-aged men perceive weight gain as an inevitable consequence of family and career commitments. The research found that these men experience low self-worth and despondency, despite awareness of health risks, due to a lack of education on nutrition and lifestyle factors.
Researchers examine the complex relationship between bushmeat consumption and global health, finding that Western definitions of progress may overlook local cultures. By reframing conservation perspectives, they aim to create a more balanced narrative around this contentious trade.
Chronic pain may lead to changed eating behavior and obesity due to altered brain responses to sugar and fat. Brain scans reveal a smaller nucleus accumbens in patients with chronic pain who experience disrupted satiety signals.
A new study reveals that climate had a significant influence on diet in the Central Andes between 400 and 7,000 years ago. The researchers found that population size had little impact on dietary variation, except during the Late Horizon (~480-418 yBP), when diets became more similar due to the Inca Empire's centralized power.
Researchers used Facebook data to measure cultural similarity between countries, finding associations between immigration patterns and people's food and drink interests. Countries with more immigrants showed higher cultural similarity between origin and destination countries.
A new model estimates the impact of dietary changes on life expectancy, suggesting that adopting an optimized diet rich in legumes, whole grains, and nuts can increase lifespan by over a decade. For young adults, this could add up to 10-13 years, while older individuals may still experience significant gains.
A new FAU seagrass nursery aims to restore the Indian River Lagoon's seagrass beds, which have declined by 58% since 2011 due to reduced light and intense phytoplankton blooms. The nursery uses optimized conditions to boost seagrass productivity and promote genetic diversity for future restoration efforts.
A culinary medicine curriculum significantly improved biometric and diet-related behavioral outcomes among low-income patients with type 2 diabetes. Participants showed reduced glycosylated hemoglobin levels and increased consumption of fruits and vegetables, suggesting a positive impact on diabetes management.
A new study published in the Journal of Nutrition Education and Behavior reveals that unique strengths and facilitators within American Indian and Alaska Native communities can help reduce food insecurity. The study found that cultural values such as sharing and supporting one another can improve healthy food access for older adults.
Researchers found that adding chipotle seasoning to white sauce formulations made it difficult for older adults to differentiate between low and high levels of salt. Conversely, herbs like basil leaves and garlic powder were not as effective at masking salty flavors.
Researchers identified four metabolites that indicate adherence to a Mediterranean diet, while ultra-processed foods consumption was associated with lower levels of these metabolites. The study's findings support public health efforts to recommend increased Mediterranean diet adoption and limiting ultra-processed food intake in childhood.
A recent study found that people with Parkinson's Disease who consume more flavonoids have a lower mortality risk than those who don't. The researchers discovered that higher flavonoid intake is associated with improved survival rates in both men and women, particularly when it comes to anthocyanin-rich foods like berries and red wine.
A study published in PLOS ONE suggests that changing climate conditions 23,000 years ago expanded food options for humans in Israel's Sea of Galilee region. The research analyzed animal remains at the submerged archaeological site of Ohalo II, revealing a diverse diet with multiple prey sources.