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