Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
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 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 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 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.
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.
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.
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.
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.
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 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 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 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.
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.