Articles tagged with Foods
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.
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 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.
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 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.
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.
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.
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 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.
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.
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.
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 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 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 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 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
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.
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 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.