Articles tagged with Foods
A new study found that self-identified picky eaters in college students ate significantly less fiber and vegetables compared to non-picky eaters. This behavior was also linked to higher levels of social phobia, overall distress, and lower quality of life.
A new analysis of 134 studies found that color-coded nutrition labels and warnings encourage more healthful purchases. The study suggests that these labeling systems are beneficial in nudging consumers towards foods with lower levels of energy, sodium, fat, and saturated fat.
Researchers found associations between driving convictions, accidents, and behaviors like junk food consumption and alcohol. Genetic variation in serotonin metabolism was also linked to risky driving.
Researchers at the University of Virginia Health System have identified 14 genes that can cause and three that can prevent weight gain, offering a promising lead in developing new treatments for obesity. The findings were made using a worm model of obesity and automation to test hundreds of genes.
A new USC study found that artificial sweeteners like sucralose can trick the brain into feeling hungry, leading to increased calorie consumption. This study, one of the largest to-date on artificial sweeteners, suggests that females and people with obesity may be more sensitive to these sweeteners.
A new study found that para-athletes have lower nutritional knowledge compared to university student athletes, with 40% needing help with meal procurement and cooking. This highlights the need for targeted nutrition support and education for para-athletes.
A new study by Aston University found that social media users who view images of healthy foods with high 'likes' are more likely to make healthier food choices. Participants who viewed highly liked mock Instagram posts of fruit and vegetables ate a significantly higher proportion of grapes than cookies, increasing calorie consumption b...
A new study analyzes how micro (income) and macro (business cycle) conditions influence grocery shopping behavior, finding that households adjust their spending without changing budget constraints. Micro conditions primarily affect basket value, while macro conditions impact both basket value and allocation to store formats.
A study analyzing online food ordering and delivery in Singapore found unhealthier eating habits during the pandemic, which continued even after lockdown measures ended. The results suggest a significant shift towards less healthy eating patterns during this time.
A Cleveland Clinic-led research team found that statistically overweight children who followed a healthy eating pattern significantly improved weight and reduced various cardiovascular disease risks. The study also showed improvements in blood pressure, total cholesterol, and low-density lipoprotein levels.
A study by the University of the Basque Country analyzed the nutritional profile and level of processing of food products sold in vending machines. The results show that 48.6% of the products were classified as low-quality, while 73.8% were ultra-processed.
A new study suggests that failing to meet sleep recommendations can lead to higher intake of non-meal calories, including carbohydrates, added sugar, fats, and caffeine. Adults who don't get enough sleep tend to make poorer snacking choices, such as reaching for salty snacks and sweets.
A systematic review of 80 health industry studies found that pressuring children to eat negatively influences fussy eating, while a more relaxed parenting style and family meals reduce the likelihood. Researchers recommend positive parenting and involving kids in meal preparation to help them overcome picky eating habits.
Researchers developed a method to precisely control food attributes using lasers, resulting in up to 50% less shrinkage, double the moisture content, and similar flavor development compared to conventional cooking methods. The technology has the potential to revolutionize meal creation with customizable options.
Researchers from Kaunas University of Technology and the University of Helsinki have developed a nutritious meat analogue using fermented okara, which can help alleviate digestive problems due to its probiotics. The product contains less salt and saturated fats than real meat while maintaining protein levels.
Researchers used a 'role-play' approach to study how Neanderthals caught choughs in caves. They found that the birds were vulnerable to artificial light and could be caught using nets or by hand. The findings suggest that catching birds was another skill of Neanderthals, which is surprising given their intelligence and adaptability.
A pilot study at the University of Cincinnati found that young adults with ASD and ID can lose or maintain weight with a system of education and support in place. Participants and parents reported knowledge and behavior change, with two participants losing significant weight.
A new study has discovered the oldest known cavities ever found in a mammal, likely resulting from a diet rich in fruit. The cavities were identified in fossilized teeth of Microsyops latidens, a mammal that lived during the early Eocene, and suggest a shift in their diet over time.
A 12-week study showed that a low-calorie, low-carbohydrate diet managed by pharmacists can eliminate Type 2 diabetes medications and improve glucose control for over one-third of participants. This approach promotes Type 2 diabetes remission and highlights the potential role of community pharmacists in overall diabetes care.
A new study by the ICTA-UAB establishes that populations of hunter-gatherer groups with strong seasonal dependence on meat had fewer people per square kilometer than those relying on abundant plant foods. This result is based on a complex set of calculations showing how diet composition influenced population density.
A new study found that rearranging supermarket layouts to prioritize fruit and vegetables over candy leads to healthier food choices. The research, conducted in partnership with Iceland Foods Ltd, showed a decrease in confectionery sales and an increase in fruit and vegetable sales after the changes were made.
The study found that store-wide confectionery sales decreased and fruit and vegetable sales increased when unhealthy products were removed from checkouts and aisles, resulting in nearly 10,000 extra portions of fruit and vegetables being sold weekly.
The Agrobiodiversity Index reveals that globally, biodiversity and agrobiodiversity are in decline, with only a fraction of species contributing to crop production. Maintaining diversity is vital for achieving sustainable food systems.
A recent study published in Frontiers in Nutrition found that healthy dietary patterns are associated with higher frequency of exercise and mental wellbeing in young adults. The researchers discovered that exercising within a healthy dietary pattern maximizes the beneficial effect of healthy food and minimizes the impact of triggers.
The Salt Substitute and Stroke Study found that replacing regular salt with low-sodium alternatives lowers the risk of stroke, cardiovascular events, and mortality. The study also showed no increased risk of serious adverse events related to hyperkalaemia, providing clear evidence for an effective and affordable intervention.
A comprehensive review reveals how excessive fructose intake can disrupt metabolic pathways, leading to diseases such as diabetes, fatty liver disease, and heart disease. The study highlights the role of protein transporters, gluconeogenesis, and gene-level changes in regulating fructose metabolism.
A study of 282,271 European ancestry participants found 26 genetic regions associated with increased preference for high-fat foods. The research also identified specific subtypes of neurons responsive to protein, fat, or carbohydrate, which may explain individual differences in food choice behavior.
A study found that 95% of fungal species on Earth remain undescribed, leading to inconsistent regulations and potential health risks. The researchers tested 16 food products labeled as containing 'wild mushrooms' and discovered most consisted of cultivated species, including poisonous varieties.
A new study published in Hypertension Journal Report found that flavonoid-rich foods, including berries and wine, can lower blood pressure by modulating the gut microbiome. The study of 904 adults suggested that increasing flavonoid intake may be a valuable strategy for preventing hypertension.
A University of Michigan study found that substituting 10% of daily caloric intake from beef and processed meats for fruits, vegetables, nuts, legumes and select seafood could reduce carbon footprint by one-third and gain 48 minutes of healthy life. The study developed an epidemiology-based nutritional index, the Health Nutritional Ind...
A new study published in The European Journal of Clinical Nutrition found that people of African descent are at risk of vitamin D deficiency, particularly in countries with high latitudes. To address this issue, researchers recommend increasing consumption of vitamin D-rich foods and taking supplements, especially during winter months.
Research suggests that dieting is a consequence of an unhealthy food environment, rather than the cause of weight loss problems. Experts recommend refocusing concerns on changing the food environment to curb dieting and related issues.
A research team from Okayama University has reported the potential of a berry-producing vine, Vitis coignetiae Pulliat (Yamabudo), against lung cancer in mice. The study found that extracts from Yamabudo and its chemical compounds display tumor-suppressing properties by repairing DNA damage and suppressing growth signaling pathways.
A national survey study found that children and teenagers in the US increased their consumption of ultraprocessed foods over two decades. The researchers estimate that the proportion of calories from these foods has risen significantly, posing potential health risks for young people.
A new Rutgers study suggests that food companies use the terms "cell-based" or "cell-cultured" when labeling seafood products made from fish cells. The study found that both terms meet FDA regulations and help consumers understand the production process, while also recognizing potential allergens.
Researchers from TUM discovered a toxin in the leafy vegetable Ebolo, which can cause liver damage. They successfully removed the toxin through breeding techniques, paving the way for safer consumption of this nutritious crop.
The Journal of Nutrition Education and Behavior has announced the 2021 Best Article and GEM awards, recognizing outstanding contributions to nutrition education. The winners include Stacy Gleason et al. for their article on breastfeeding duration and Josephine Umoren et al. for their GEM on food pantries integrating nutrition programs.
A recent study published in Frontiers in Nutrition found that consuming millet as part of a daily diet can reduce blood glucose levels by 12-15% and help manage diabetes. The research, which analyzed data from over 1,000 human subjects across 11 countries, also found that millets have a lower glycemic index compared to other grains.
Researchers from the University of Otago debunked a long-held belief about Paranthropus' eating habits, finding no evidence to support regular consumption of hard foods. Instead, they found similar tooth fracture patterns in fossil humans and living primates that eat soft fruits or leaves.
Research from the University of Illinois found that children eat more fruits and vegetables with longer seated lunch times. The study suggests that policies requiring at least 20 minutes of seated lunch time can help achieve this goal, particularly for children from low-income families who may not have resources to bring their own lunch.
A study of consumers with food allergies found that less than half understood allergy information on food labels, attributing varying levels of comprehensibility assessments. Precautionary statements have little value for consumers and may lead to inappropriate dietary restrictions or risk-taking behavior.
A new perspective piece highlights the need for a more complex approach to defining carbohydrate quality, considering nutrient intakes, balanced diets, and environmental impact. The authors propose several potential quality indices, including whole-grain, fiber, and protein content, to establish a standardized metric.
Researchers used 3D scanning to study shark intestines, discovering that spiral-shaped organs slow food movement and direct it downward through the gut. This finding sheds light on how sharks process their food and retain nutrients, with implications for understanding ocean ecosystems.
A national study found that food insufficiency is strongly associated with unmet mental health needs and higher use of psychiatric medications among Americans. The study suggests that clinicians should screen patients for food insecurity and provide referrals to food assistance programs.
A study published in The BMJ found a strong association between ultra-processed food intake and the risk of inflammatory bowel disease (IBD). Consuming five or more servings of ultra-processed food per day was linked to an 82% increased risk of IBD.
Researchers at the University of Tennessee Institute of Agriculture are investigating consumer and retailer attitudes toward food loss and waste reduction programs. The study aims to provide recommendations for future voluntary food loss and waste reduction programs, which could help reduce US food waste by 50% by 2030.
A research group from Universitat Rovira i Virgili analyzed the concentration of toxic elements in various sushi types, finding higher levels of arsenic and mercury in maki and nigiri. They recommend adults limit tuna-based sushi to 8 pieces a day, while infants can have 3 pieces, citing methylmercury as a major concern
A study found that over half of university students in the Midwest have tried plant-based meat alternatives, with key motivators including trying new foods and environmental concern. Students who were more environmentally conscious and had a positive attitude towards plant-based options were more likely to try them.
A new study by the University at Buffalo and Children's Hospital of Philadelphia found that children who eat faster are more likely to be impulsive and experience frustration. The research also suggests that kids who respond well to food cues exhibit more self-control and a lower risk of obesity.
A new study published in The BMJ found that patients diagnosed with migraines experienced less pain when following a diet rich in omega-3 fatty acids and low in omega-6 fatty acids. Participants reported fewer days of headaches per month, but not a change in quality of life.
A study by the University of Copenhagen found that older adults' sense of smell declines specifically for savory foods like fried meat, onions, and mushrooms, but remains intact for sweet and fruity odors. This suggests that our perception of smell is closely linked to taste, particularly saltiness.
During COVID-19 lockdowns, high-energy density foods like sweets and salty treats saw increased intake among some adults, with a heightened risk of weight gain. Researchers warn that those struggling to control food cravings are most at risk, highlighting the need for strategies to manage snacking.
K-12 schools should focus on improving students' food literacy to bridge health gaps between lower-income and higher-income families. A conceptual model offers guidance for schools to enhance health and food literacy through practice opportunities, research, policy, or interventions.
Researchers at Monell Chemical Senses Center found that certain food proteins like egg yolk can suppress the bitter taste and pungency of extra virgin olive oil. This discovery may encourage increased consumption of healthy olive oil for cooking and medicinal purposes.
A study published in Nature Metabolism suggests that a Western high-fat diet can increase the risk of painful disorders, such as arthritis and diabetes-related neuropathic pain. By altering diet or developing drugs that block fatty acid release, chronic pain patients may find relief.
Researchers have identified an olfactory receptor that selectively recognizes pyrazines, a type of volatile substance found in food and contributing to animal communication. This discovery could lead to the development of biobased artificial noses for monitoring sensory quality and authenticity of food.
Researchers from Australian National University warn that climate change may be causing more deaths among Australian marsupials, including the greater glider, due to heat-induced eating habits. The study highlights the importance of protecting food sources and restoring nutrient-rich forests to help these animals survive.
A study found that consumers prefer foods with clean labels, which include few ingredients and no additives or preservatives. The study also discovered that the name of the new technology used to make these products affects consumer valuation.
A new study has found a significant association between childhood consumption of ultra-processed foods and weight gain in early adulthood. The researchers examined data from over 1,000 children and found that those who consumed more ultra-processed foods were more likely to be overweight or obese in their early twenties.
Research from Binghamton University finds a higher association between dietary factors and women's mental health compared to men. Exercise is shown to reduce the negative impact of unhealthy foods on mental wellbeing in mature women.