Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
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 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.
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.
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.
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.
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.
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.
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 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.
A new study found that online shoppers spent more per transaction and purchased more items than in-store shoppers, but reduced spending on certain unhealthy foods like candy and desserts. Researchers suggest this may be due to online marketing strategies being less effective for impulse-sensitive purchases.
A randomized clinical trial tested an automated, personalized intervention to improve health in hospital staff, finding that employees who received feedback on their cafeteria purchases made healthier choices. The study's results suggest that food purchasing data can be leveraged for delivering health promotion interventions at scale.
A team of researchers developed a new method to analyze global food value chains, revealing that farmers receive only 27% of consumer expenditure on foods consumed at home. The study found that the majority of value is created in post-farmgate activities, such as processing and manufacturing.
Researchers discovered two types of nerve cells in the vagus nerve control center that adapt feeding behavior and blood sugar levels differently. The first type detects stomach stretch, while the second type senses chemical signals from food, influencing appetite and glucose metabolism.
A new study suggests that using a brain-training app can help people reduce their junk food consumption and lose weight. The app trains users to associate healthy foods with stopping and unhealthy snacks with avoiding, resulting in an average weight loss of half a kilogram and a small increase in healthy food eaten.
A study found that fish-eating seabirds are struggling to raise young due to ocean warming, with long-term declines in breeding success reported. The research highlights the impact of climate change on marine ecosystems and the need for conservation efforts.
Researchers at Baylor College of Medicine have discovered a novel brain circuit that regulates satiation response in mice, suggesting potential for weight control. The circuit connects dopamine-producing neurons with downstream neurons, suppressing food intake and triggering meal termination.
A study of ancient fish bones reveals that non-kosher fish were commonly consumed by ancient Judeans around the time of the biblical prohibition. The findings challenge traditional assumptions about the origin of Old Testament dietary laws and suggest a more complex history of food practices.
A recent study presented at the American Heart Association's conference found that black adults who consumed ultra-processed foods were at a 55% increased risk for high blood pressure compared to white adults. The study analyzed data from over 6,000 participants and used the NOVA system to categorize food processing levels.
A study found that introduced plant species on Christmas Island do not provide a balanced meal for fruit bats, putting their survival at risk. The researchers suggest preserving the animals' complex foraging habitats is key to their conservation.
Salps, small gelatinous organisms, are competing with protists for food in the ocean, rather than krill. This shift in understanding changes the ecosystem's carbon sequestration and food availability.
A new study found that semaglutide, an obesity drug, supresses appetite and food cravings, reducing energy intake in individuals with obesity. The study showed a 35% lower energy intake during a meal where participants could eat as much as they liked.
A study from the University of Surrey found that 67% of UK adults are overweight or obese, with time-restricted feeding showing potential to combat obesity. More than 400 participants believed they could reduce their 'feeding window' by three hours if associated health benefits were clear.
A recent study found that reduced food intake in roundworms can have a detrimental effect on three generations of offspring, particularly when they have access to unlimited food. The researchers also discovered that fasting can be costly for descendants and this effect may last for generations.
Research by Abigail Stewart and colleagues found that secondary school children in the UK consumed more free sugars outside of school hours, with a lower intake during snacking periods. The study suggests that environmental or physical factors at home may increase sugar consumption, contrary to expectations.
A study found that most consumers misunderstand food date labels, with less than half knowing the meaning of 'BEST If Used By' and 'USE By' labels. Educational messaging improves understanding, but some consumers remain unattenuated to further explanations.
Researchers at Carnegie Mellon University have created flat-packed pasta that forms into familiar shapes when cooked, offering a sustainable alternative to traditional pasta. The pasta's unique grooves control its shape, allowing for reduced packaging, storage, and transportation needs.
A new tool has been developed to create optimized, healthy diets tailored to individual needs and environmental impact. The tool considers factors such as location, season, sex, dietary supplements, and diet type to provide personalized recommendations.
A large study of hospital employees found that individuals tend to mirror the food choices of others in their social circles, influencing both healthy and unhealthy eating patterns. The researchers discovered that casual acquaintances can also shape eating behavior, with peer pressure being a key factor.
Researchers analyzed tooth remains from Middle Neolithic to Late Bronze Age populations in the Great Hungarian Plain, revealing less abrasive and processed foods during this period. The study combines stable isotope and dental microwear analyses, providing new data on ancestral diets.
A Hebrew University study found that ultra-processed foods negatively impact children's skeletal development, leading to reduced bone quality and growth. The research surveyed lab rodents who consumed junk food, showing growth retardation and impaired bone development.