Articles tagged with Foods
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.
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 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.
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 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 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 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.
A new study measures US diets' water scarcity footprints, with meat consumption accounting for 31% of the impacts. The top contributor is beef, followed by tree nuts and high-water-intensity fruits and vegetables.
A study by Penn State researchers found that supplementing high-fat-fed mice with cocoa powder reduced the severity of their liver disease and improved markers of oxidative stress. The researchers suggest that similar benefits may be achieved in humans through dietary changes, but caution against overconsumption.
A new study published in the Journal of Consumer Psychology found that seeing food before smelling it can improve its taste. Researchers tested various experiments with cookies, fruit snacks, and lemonade, discovering that visual cues before scent enhance flavor perception.
A new study shows that incorporating legumes into traditional crop rotations can significantly reduce environmental impacts while increasing nutritional value for humans and livestock. Legumes are a sustainable source of nitrogen, enriching the soil with essential nutrients and providing protein, fiber, and vitamins.
A study published in Nature Metabolism found that individuals who experience significant 'sugar dips' after eating tend to be hungrier and consume more calories throughout the day. Big dippers had a 9% increase in hunger and ate around 312 calories more than little dippers, potentially leading to weight gain over time.
Researchers have found that prehistoric Pacific Coast people employed various dietary solutions to balance their diet and avoid 'salmon starvation'. They offset stored salmon protein with acorns, root crops like camas, and fat-heavy fish, and traded or processed bone marrow from caribou and elk.
A new study found that Americans generally consume poor-quality food from restaurants, grocery stores, and other sources, except at school. However, significant improvements were observed in the nutritional quality of school meals over a 16-year period, particularly among low-income, Black, and Latinx children.
A survey study examined changes in diet quality among US children and adults from 2003 to 2018. The analysis found that diet quality declined significantly over the 15-year period, with important consequences for public health.
A recent study found that unhealthy eating behaviors at night can negatively impact workplace performance and well-being. Participants who engaged in late-night snacking reported physical problems, emotional strains, and declines in helpful behavior the next day.
A study conducted by researchers at the Universitat Oberta de Catalunya found that family meal routines, such as sharing food and engaging in pleasant conversation, contribute to healthier eating habits among adolescents. The Mediterranean diet's emphasis on conviviality is crucial for promoting a healthy lifestyle.
Researchers found that students who were satisfied with their meals wasted less food. Diners who visited the dining commons frequently and were familiar with the menu options also tended to waste less food. The study's results suggest that posting signs encouraging healthier choices could help reduce food waste.
A new mobile assessment tool will be developed to accurately track participants' saturated fat and added sugar consumption, addressing limitations in traditional research methods. The app aims to provide researchers with high-quality data for better recommendations on improving health and wellness.
A new study by UBC Sauder School of Business found that people with obesity tend to be more responsive to food marketing, but when their weight drops significantly, so does their responsiveness. After significant weight loss, people become less responsive to marketing, making it more sustainable to remain at a lower body mass index.
A rat study reveals that consuming heat-treated foods increases the risk of chronic kidney disease due to intestinal barrier permeability and microvascular diseases. Heat-treated compounds lead to hyperactive innate immune system components, causing kidney damage.
A global study of 134,297 people from 21 countries found that consuming 150g or more of processed meat per week increased the risk of cardiovascular disease by 46% and mortality by 51%. Moderate consumption of non-processed meats had a neutral effect on health.
A 10-week study found no significant difference in strength gains between middle-aged adults consuming moderate- and high-protein diets during resistance training. However, high-protein groups showed changes in gut microbes that were reversed by the intervention.
A two-week dietary intervention increased fiber intake, altering gut microbial composition and short-chain fatty acids production. Researchers found a significant increase in Bifidobacterium abundance despite no detectable shift in fatty acid levels.
Researchers found that urban agriculture alone cannot meet the nutritional needs of a city's population due to limited crop yields and nutrient deficiencies. However, with fortification or supplementation, urban agriculture can contribute significantly to meeting food demand.
Researchers found that most classification systems' criteria diverge from scientific evidence on nutrition and food processing. A lack of consistency in categorizing foods deemed 'ultra-processed' and home-cooked foods hinders informed decision-making, according to the study.
A large study found a strong association between ultra-processed food consumption and an increased risk of colorectal cancer, with a 10% increment in consumption leading to an 11% increase in risk. Ultra-processed foods were also linked to less healthy diets among breast cancer cases, while no association was found with prostate cancer.
A new study suggests that starting the day with breakfast can help lower blood sugar levels and insulin resistance, potentially reducing the risk of developing type 2 diabetes. Researchers analyzed data from over 10,000 adults and found that eating earlier in the day was associated with improved metabolic health.
Researchers have identified address codes in odorant receptor proteins that ensure targeted binding to the cell surface. These
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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...