Articles tagged with Foods
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.
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 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 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 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 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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
Researchers found that culinary traditions, such as boiling or steaming grains, influenced the adoption of novel crops like wheat and barley in central China. The north-south dietary distinction emerged around 8,000 years ago, with millet being a staple grain in the north and rice and other foods in the south.
A study of ancient China's staple cereals reveals a complex history of environmental and cultural influences on food systems. Researchers analyzed isotopic data from human skeletal samples to infer patterns of changing cuisines over time and space.
Diets high in proinflammatory foods increase heart disease and stroke risk, while anti-inflammatory diets like the Mediterranean diet lower inflammation levels. Consuming antioxidant-rich foods and limiting processed meats can help combat inflammation.
Red foxes show dietary specialization, with country foxes having a broader diet than urban conspecifics. Urban foxes primarily feed on discarded food, indicating an abundant food supply.
A study published in Clinical Nutrition found that individuals with type 2 diabetes can better maintain overnight glycemic control when eating high GI potatoes compared to low GI basmati rice. The researchers suggest that potatoes can be a sustainable and nutrient-dense food option for people with T2D.
A nutritional supplement called SPIN is being developed to support the immune system in fighting against SARS-CoV-2. The supplement contains wheat germ polyamine and eugenol, which have been shown to have antiviral properties and may help reduce the severity of symptoms.
Researchers found that consuming flavanol-rich foods and drinks, such as tea and apples, can lead to significant reductions in blood pressure. The study used objective measures of thousands of UK residents' diet and found a comparable effect to Mediterranean and DASH diets.
A study found that carnivores near people consume over half of their diets from human food sources, disrupting ecosystems. This reliance increases competition among predators, potentially leading to conflicts and detrimental ecological consequences.
Research shows that Impala's mixed feeding strategy makes them abundant despite non-migratory nature, rivaling migratory grazers like wildebeest. This adaptation helps them thrive in savannas with seasonal food availability changes.
A study suggests that reducing indirect greenhouse gas emissions from UC campus food systems can be achieved through a shift towards more plant-based options. The researchers found that changing the food system could reduce emissions by 42-55% and align with the system's carbon neutrality goals.
A randomized controlled trial found that restricting merchandising of unhealthy products in stores reduced the purchase of sugar sweetened drinks and confectionery by 2.8%, resulting in a reduction of free sugar purchased from food and drinks by 2.8%. Despite these reductions, business performance was unaffected.
A new study assesses nutrition-related features on leading US grocery store websites, finding that 85% of packaged foods have available nutrition facts panels and ingredient statements. However, key information is not always easily accessible or legible, particularly for mandatory labeling on product packaging.
A recent study led by ASU researcher Chris Wharton found that a values-based intervention can reduce household food waste by an average of 28%. The intervention used clear plastic bins to track food waste and highlighted the impact of cost, health, and environmental concerns. Participants reported that watching their waste build up pro...
Researchers at the University of South Australia found that increasing meal sizes can improve nutrition intake among aged care residents. The study showed a correlation between portion size and food consumption, with each kilojoule increase in served energy resulting in a 0.73 kilojoule increase in consumed energy.
A laboratory study replicates common restaurant noise levels and shows that even 'normal' background noise can be unpleasant to diners. The study suggests noise management strategies, including quiet dining areas for older and noise-sensitive individuals, to improve dining experiences.
The FoodLAND project is developing innovations for local agriculture and aquaculture development in six African countries, aiming to strengthen agro-biodiversity and healthy diets. The project will create a network of 14 local Food Hubs to mobilise actors in rural and urban communities, testing and introducing technological innovations.
Researchers have discovered a new species of truffle, Hysterangium bonobo, which is prized by bonobos and has crystal-encrusted filaments. The find highlights the vast fungal diversity in the region and emphasizes the importance of indigenous knowledge in scientific discoveries.
New research highlights the devastating impact of COVID-19 on food security in Kenya and Uganda, with more than two-thirds of respondents experiencing economic hardship. The study found that food insecurity increased by 38% and 44% in both countries, leading to reduced consumption of fruits and other essential nutrients.
A new study analyzing 16 years of data on tens of thousands of products found that the adoption of nutrition data on 'front of package' (FOP) labels is associated with improved nutritional content. FOP labeling was linked to a 12.5% reduction in calories, 12.97% reduction in saturated fat, and other improvements in nutrients.
A new study reveals that species are better equipped to thrive in both abundant and scarce food environments, contradicting the long-held 'gleaner-exploiter' trade-off theory. The researchers argue that a risk-taking trade-off to access food is more likely, explaining the diversity of biological species.
Researchers surveyed local families and stakeholders to find effective strategies for addressing disparities in healthy food consumption. Key findings include increasing affordability, nutrition education, and mobile produce markets as preferred approaches.
Researchers at UBC Okanagan found breadfruit protein is easier to digest than wheat, promoting healthy growth rates and body composition in mice. The study supports the use of breadfruit as part of a balanced diet due to its gluten-free, low glycemic index and nutrient-dense profile.
A new algorithm developed by Cornell researchers improves the efficient distribution of food resources among patrons, boosting nutrition levels. The Food Bank of the Southern Tier saw a 7.73% increase in efficiency from 2018 to 2019 using the optimized allocation system.