What brings olfactory receptors to the cell surface
Researchers have identified address codes in odorant receptor proteins that ensure targeted binding to the cell surface. These
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Children's dietary guidelines need to change, experts say
Research suggests that repeated exposure to veggies and daily variety can increase kids' intake. Experts recommend practical advice on how to offer veggies to young children to establish healthy eating habits from an early age.
Stress reduction as a path to eating less fast food
A 16-week lifestyle intervention reduced stress levels and led to fewer fast-food meals among overweight, low-income mothers. The program focused on stress management and practical tips, resulting in a 7% decrease in high-fat food consumption.
Healthy Diet Index supports diet quality assessment and dietary counselling in healthcare
The Healthy Diet Index is a tool developed by Finnish nutrition experts to assess diet quality. It was found to associate with the intake of energy nutrients, fibre, and several vitamins and minerals, and to be linked to lower body mass index, waist circumference, and blood glucose levels in both men and women.
Healthy plant-based diet associated with lower stroke risk
A new study found that healthy plant-based diets rich in leafy greens, whole grains, and beans lower overall stroke risk, but not hemorrhagic stroke risk. The study suggests that future nutrition policies should consider the quality of food to reduce stroke risk.
Diet high in healthful plant-based food may reduce risk of stroke by 10%
A diet high in healthful plant-based food may reduce the risk of ischemic stroke, with participants who consumed more plant-based foods showing an 8% lower risk. Researchers found no association between vegetarian diets and stroke risk, but noted that the quality of plant-based foods was a key factor.
The complexity of artificial intelligence
Professor Sun's research focuses on deep learning and meta-learning for recognizing images and videos. Her team is working on a food app that uses AI to track nutrition and achieve a healthy diet, but faces challenges due to cultural diversity.
How to choose low glycaemic index (GI) foods? A GI 'glossary' of Asian foods released
A comprehensive study has been published in Nutrition & Diabetes that provides glycaemic index (GI) values for a variety of non-Western foods. The research aims to widen the application globally and provide ways to reduce GI of carbohydrate-rich staples.
Ultrasonic cleaning of salad could reduce instances of food poisoning
A new study finds that gentle streams of water carrying sound and microscopic air bubbles can effectively clean salad leaves, reducing bacterial contamination and the risk of food poisoning. The method has implications for combating anti-microbial resistance and extending food shelf life.
Greenhouse gas emissions associated with dietary guidelines vary between countries
A study compared seven countries' dietary guidelines and found significant variations in greenhouse gas emissions associated with food consumption patterns. India's diet had the lowest carbon footprint, while the US had one of the highest due to high dairy recommendations.
Changing the silkworm's diet to spin stronger silk
Tohoku University researchers created stronger silk by mixing cellulose nanofiber into the silkworms' diet, resulting in a 2.0 times increase in strength compared to non-CNF fed silkworms. This innovative approach uses environmentally friendly materials and shows promise for producing sustainable biomaterials.
Smaller plates help reduce food waste in campus dining halls
A University of Illinois study found that shifting from round to oval plates with smaller surface areas can significantly reduce food waste in dining halls. The researchers observed significant reductions in food selection, consumption, and waste when diners used the oval plates, resulting in nearly 20 grams less food waste per plate.
Plant-based diets improve cardiac function, cognitive health
A plant-based diet, such as the Mediterranean Diet (MIND), was found to slow down heart failure and lower the risk of cognitive decline and dementia. The study of 2,512 participants showed that a diet rich in berries and green leafy vegetables can positively impact cardiac function.
Eating human food could mean trouble for urban coyotes, study shows
A new study by University of Alberta researchers reveals that urban coyotes consuming human food have more human-like gut bacteria, leading to poor health outcomes such as lower body fat and stressed immune systems. The study suggests limiting access to protein-poor human food could be an effective solution.
Mushrooms add important nutrients when included in the typical diet
The study found that adding a serving of mushrooms to the diet increased several micronutrients, including potassium, copper, selenium, and B vitamins. The addition of oyster mushrooms also increased vitamin D levels. Mushrooms exposed to UV-light significantly boosted vitamin D intake.
Families have high awareness of healthy eating but struggle to access good food
Research reveals that low-income families in the UK are aware of healthy diets, yet face significant barriers in accessing nutritious food due to financial constraints. The study highlights the need for policies addressing poverty and geographical access to address food insecurity.
Plant based diet may ease painful skin ulceration of baffling blood vessel disorder
A whole foods, plant-based diet has been shown to ease the symptoms of livedoid vasculopathy, a blood vessel disorder causing painful ulcers on the feet and lower legs. The condition affects mostly women in their 30s, with poor blood flow being a contributing factor.
Low-quality maternal diet during pregnancy may be associated with late-childhood obesity
A study published in BMC Medicine found that mothers who consumed a low-quality diet high in inflammation-associated foods during pregnancy had children with lower levels of muscle mass and higher risk of obesity in late childhood. Promoting healthy diets during pregnancy may help prevent childhood obesity.
Smartphone study points to new ways to measure food consumption
A new method using smartphones offers precise means to gauge food consumption over time, capturing seasonal shifts in diet patterns. The approach has the potential to predict physical well-being and tackle food insecurity affecting two billion people worldwide.
Grasshoppers and roadblocks: Coping with COVID-19 in rural Mexico
In rural Mexico, Indigenous people are coping with the pandemic by setting roadblocks to limit outsider access and promoting social distancing and mask use. They are also turning to traditional food sources like wild honey and chapulines, or grasshoppers.
A study analyses breakfast-related advertising in Mediterranean countries
A study found that breakfast products targeted at children contain significantly more sugar than those advertised for adults. This can lead to unhealthy eating habits and contribute to rising childhood obesity rates. The experts recommend restricting advertising for certain unhealthy foods aimed at young children.
Why portraying humans as healthy machines can backfire
Researchers found that human-as-machine representations can lead to unhealthy food choices among consumers with low confidence in their ability to make rational decisions. Adding reassuring messages can increase healthy food choice by 22%. The study highlights the need for a nuanced approach to public health strategies.
Infant and toddler food product names may not accurately reflect ingredient amounts
Researchers found that vegetables in U.S. Department of Agriculture's 'dark green' category were often included in product names, but their average order in the ingredient list was close to fourth. Fruits, particularly juice and juice concentrates, were less likely to appear in product names despite being more prominent in the ingredie...
Mobile game that uses implicit learning improved children's short-term food choices
A new mobile game that uses implicit learning significantly improved Indian children's food choices after playing. The study found that children who read more facts about healthy foods made healthier choices, while those reading unhealthy food facts chose unhealthier options.
Electric cable bacteria breathe oxygen with unheard efficiency
Researchers discovered that a few cells in cable bacteria consume oxygen at extremely high rates, while the rest process food and grow without oxygen. This unique adaptation allows them to focus on food production while minimizing oxygen stress.
Front-of-package product names and ingredient lists of infant and toddler food can be hard to navigate
A new study in the Journal of Nutrition Education and Behavior has found that inconsistent information exists on commercial infant and toddler food packages, making it difficult for parents to understand what they are buying. This confusion can lead to early exposure to nutritious foods not helping children develop healthy eating habits.
Food waste researcher: We must learn that brown fruit isn't bad fruit
A new study reveals that emotions play a significant role in food choices, leading to over $716,000 tonnes of wasted food in Denmark each year. Researchers suggest communicating the benefits of imperfect fruit and exploring effective platforms to promote sustainable eating habits.
Urban agriculture in Chicago does not allow consumers to rely solely on local food
A study by Christine Costello and colleagues found that urban agriculture in Chicago made little difference in reducing land area needed to supply nutritional needs. However, adding certain vitamins as supplements could make locally raised food sufficient for residents within a smaller radius.
Dishing up 3D printed food, one tasty printout at a time
A team of researchers from NTU Singapore and SUTD has created a new way to create 'food inks' from fresh and frozen vegetables, preserving their nutrition and flavor. The method is expected to improve the eating experience for patients with swallowing difficulties, such as dysphagia.
Feed Fido fresh human-grade dog food to scoop less poop
A new University of Illinois study shows human-grade dog food is more digestible and produces less waste. Dogs fed human-grade diets had significantly less poop than those on traditional kibble, with some producing as little as 1.5 times less poop.
Digitization, key element in the growth potential of agroecological cooperatives
A study by Ricard Espelt found that digital adoption and professionalized management models enhance scalability and impact of agroecological cooperatives. The research also highlights the role of social media and technological sovereignty in promoting fair trade and cooperation.
Successful pilot study of time restricted eating weight loss plan
A pilot study of time restricted eating found that participants lost an average of 3.5kg over 12 weeks with almost 60% adhering to the plan at three months. The researchers suggest this weight loss approach could be a viable option for those struggling with obesity.
Is there a link between cashless payments and unhealthy consumption?
Research finds cashless payments increase spending on unhealthy food as lower arousal directs attention away from decision risks. Participants with higher education were more willing to pay for desserts under cashless payment conditions.
New research: Monitoring online posts by consumers could help improve food safety
Researchers propose a Food Safety Monitoring System that uses text mining to analyze consumer comments on websites, flagging products associated with food-related illnesses. The system was tested on Amazon reviews and IWasPoisoned.com data, identifying specific brands of protein bars and herbal teas as high-risk products.
NIH study compares low-fat, plant-based diet to low-carb, animal-based diet
A small, highly controlled study at the National Institutes of Health compared the effects of a low-fat, plant-based diet to a low-carb, animal-based diet on calorie intake, hormone levels, body weight, and more. Participants lost weight on both diets, but only the low-fat diet led to a significant loss of body fat.
Fishing out the bad apples: Novel quantitative method to assess the safety of food
Researchers at Chung-Ang University have created a novel quantitative method to assess the safety of food, particularly for fish samples. By using fluorescent carbon nanoparticles and a protein that binds strongly to histamine, the team can accurately quantify histamine levels in fish samples with high sensitivity and specificity.
How dietary choice influences lifespan in fruit flies
Researchers found that fruit flies' lifespan is shortened when given a choice of foods, which affects their metabolism and brain chemistry. The study's findings may have implications for human aging, as similar metabolic pathways exist in humans.
Eating habits partly down to your genetics, finds new study
Researchers analyzed dietary habits of 2,590 twins using nine dietary indices and found identical twins were more similar than non-identical twins, suggesting a genetic component to food choices. The study highlights the complex relationship between genetics and environment in shaping eating behavior.
Climate change is hurting children's diets, global study finds
A global study of 107,000 children found that higher temperatures are an equal or greater contributor to child malnutrition and low quality diets than poverty, sanitation, and education. Climate change is also associated with increased diet diversity in some regions, but this effect depends on the intensity and distribution of rainfall.
KU studies show breakfast can improve basketball shooting performance
A new study published in Physical Education and Sport found that eating breakfast can significantly improve a basketball player's shooting performance, particularly in free throws. The research involved 18 young players who took part in two weeks of drills with or without breakfast, resulting in improved performances in most categories.
Healthcare Nutrition Council leads the way on medical food discussions
A recent publication in Current Developments in Nutrition shares the historical and regulatory context of medical foods and perspectives on their role in the future. The Healthcare Nutrition Council's Medical Foods Workshop highlighted key considerations for patient access and product innovation, driving consensus on terms and definiti...
Landmark human study is first to reveal strong links between gut microbes, diet and health
A landmark study identified microbes linked to lower risks of diabetes, heart disease and obesity. Researchers discovered novel microbes associated with specific foods and diets.
Study reveals strong links between gut microbes, diet and metabolic health
A large-scale international study found strong associations between specific gut microbes, dietary habits, and cardiometabolic disease risk. Participants who consumed a healthy, plant-based diet had higher levels of beneficial gut microbes.
Landmark study reveals link between gut microbes, diet and illnesses
A large-scale international study found a panel of 15 gut microbes associated with lower risks of common conditions. Diets rich in healthy foods encourage the presence of these beneficial microbes, which are linked to improved health outcomes.
Inflammatory compounds found in cooked meat linked to childhood wheeze
Research published in Thorax journal links advanced glycation end products (AGEs) from cooked meat to increased risk of childhood wheezing and respiratory symptoms. Higher AGE scores were associated with increased odds of wheezing, sleep disruptions, and medication use.
The health risk raised by ultra-processed foods
A large-scale Italian study found that consuming ultra-processed foods is associated with a 26% increased risk of death and a 58% increased risk of cardiovascular disease. The research suggests that industrial processing itself may be the main culprit, rather than added sugars.
An avocado a day keeps your gut microbes happy
A new study from the University of Illinois found that consuming avocados as part of a daily meal increased beneficial bacteria and improved gut health in adults with overweight or obesity. The research also showed that avocado consumption reduced bile acids and increased short-chain fatty acids, leading to positive health outcomes.
Augmented reality visor makes cake taste moister, more delicious
Researchers developed an augmented reality (AR) visor system that manipulates light distribution to alter food appearance. This technique altered perceptions of moistness, wateriness, and deliciousness in people consuming the food, with the most notable effects on cake and ketchup.
Roadmap offers solutions for future of food, global ag innovation
A Cornell University-led team has created a roadmap for global agricultural and food systems innovation, reform, and sustainability to address food crises and climate change. The report outlines seven major recommendations to make the world's agri-food systems healthy, equitable, resilient, and sustainable.
Differences in ancient Peruvian diets
A study reveals distinct dietary patterns in ancient Huaca Prieta and Paredones communities in north coastal Peru, with Paredones adults consuming high amounts of maize and terrestrial meat. The findings suggest diet differences may have facilitated resource exchange and economic specialization between nearby communities.
Green Mediterranean ('green Med') diet may be even better for health
The new 'green Med' diet contains more plant-based foods, green tea, and Mankai (duckweed) than the traditional version. After six months, those on the green Med diet lost more weight, had lower waist circumference, and improved cardiovascular and metabolic risk factors.
Nutritional quality of foods, beverages in movies
A study analyzed 250 top-grossing US movies from 1994-2018, comparing the nutritional quality of food and beverage depictions to dietary guidelines. The findings indicate that movie foods often exceed recommended levels of calories, added sugars, and saturated fats.
Healthy food labels that work and don't work
Researchers found that displaying PAE labels alongside the Healthier Choice Symbol reduced its effectiveness in encouraging consumers to buy healthier options. The Healthier Choice Symbol alone led to a 5% increase in purchasing healthier products, but combining it with PAE labels had little impact.
National supplies of protein, carbs and fats can predict your lifespan
A new global study from the University of Sydney found evidence of undernutrition in countries worldwide, with optimal supplies changing with age. For early life, high fat and protein supplies minimize mortality, while later life reduces fat and increases carbohydrate intake leads to lowest mortality rates.
In flies, consuming high-sugar diet reduces sensitivity to sweetness
A high-sugar diet in fruit flies reprograms sweet taste receptors, reducing sensitivity to sweetness and promoting unhealthy eating habits. The study suggests that this epigenetic change may contribute to obesity and chronic diseases.
Sugar work: U-M study finds sugar remodels molecular memory in fruit flies
A high-sugar diet reprograms taste cells in fruit flies, leaving a lasting molecular memory that affects future eating behavior. The researchers found that the molecular memory is persistent even after switching to healthy diets, leading to changes in gene expression that impact sweet taste perception.
Study shows walnuts may have anti-inflammatory effects that reduce risk of heart disease
A randomized controlled trial found that regular walnut consumption reduced inflammation in healthy older adults, associated with lower risk of heart disease. The study suggests walnuts' anti-inflammatory effects may provide a mechanistic explanation for cardiovascular disease reduction.
A brief pilot intervention enhances preschoolers' self-regulation and food liking
A brief five-week pilot intervention improved preschoolers' behavioral regulation and liking of fruits and vegetables. The study found significant gains in these skills among children who received the intervention, compared to those who did not.
Reducing global food system emissions key to meeting climate goals
A new study published in Science finds that greenhouse gas emissions from the global food system could lead to a 1.5°C temperature increase by mid-century and 2°C by the end of the century. Transforming farming practices, eating habits, and reducing food waste are crucial to achieving climate goals.
Better health - for people and the planet - grows on trees
Researchers outline the benefits of tropical fruits in terms of nutrition and discuss barriers to scaling up supply. Smallholder farmers and marginalized groups can benefit from tree-sourced food sources, which can also provide ecosystem services like carbon sequestration.