Articles tagged with Foods
Researchers discovered that an orally administered liquid salt called Choline and Geranate (CAGE) can physically reduce fat absorption and slow down weight gain in rats. CAGE prevents fats from being absorbed into the bloodstream, leading to a significant reduction in body weight.
A recent study published in Frontiers in Sustainable Food Systems reveals that chronic hunger affects nearly half of rural households in sub-Saharan Africa. The survey found that 39% experience severely unreliable access to food and 49% have inadequate diet diversity, putting them at risk for micronutrient deficiencies.
A study by Future Consumer Lab at the University of Copenhagen found that young Indonesians preferred traditional tempe made with local ingredients and produced using traditional methods. The researchers believe that the pride in a traditional dish can significantly impact its perceived taste. The study suggests that producers in Indon...
Researchers found that women who consumed more calories in the evening had poorer heart health, with a higher proportion of daily calories after 6pm linked to increased cardiovascular disease risk. The study suggests that intentional eating habits can be a simple and modifiable behavior to help lower heart disease risk.
Research from Northwestern University and the University of Tennessee Health Science Center found that mothers' heart health during pregnancy affects their child's cardiovascular health long-term. Children who had good heart health in utero were more likely to have healthy hearts as tweens and teens.
Oral food challenges (OFCs) are the most effective way to diagnose a food allergy, say two new studies. A child with atopic dermatitis and suspected peanut allergy passed an OFC despite prior skin testing results, while another boy who had removed peanuts from his diet after eczema flares developed anaphylaxis to peanut
The EAT-Lancet diet, aimed at improving human and planetary health, is unaffordable for millions due to high food prices. The study estimates that daily costs exceed household income in many low-income countries.
A review of 11 studies on cancer patients' sense of taste and smell reveals a reduced taste function, particularly for sweet flavors, associated with lower appetite and caloric intake. Researchers aim to develop strategies to help patients eat well during treatment.
A global coalition of scientists declares a climate emergency, warning of 'untold human suffering' without drastic changes. They propose six key areas for mitigation: energy, short-lived pollutants, nature, food, economy, and population.
Wood ants trapped in a Polish nuclear bunker were found to survive on cannibalizing dead nestmates when food was scarce. A recent study revealed the ants' ability to adapt to marginal habitats and suboptimal conditions, allowing them to thrive in the confined space.
A team of computer scientists presents a novel multi-scale framework to simulate complex fluid-strand interactions, enabling realistic animations in visual effects. The method accurately models the complexity of fluid-strand dynamics across multiple scales, from thin strands to bulk fluids.
A new study found that calorie labeling in a fast-food restaurant franchise resulted in an initial small decrease of 60 calories per transaction, equivalent to a 4% reduction. This effect was short-lived, with calorie purchases increasing over time.
New research challenges the common notion that choosing pleasurable foods like cake indicates a lack of self-control. Instead, it's about anticipated regret and long-term goals. The study suggests that consumers should abandon the idea of 'good' or 'bad' foods to exert self-control more easily.
Researchers discovered a neural pathway for impulse control in the brain, which is associated with psychiatric disorders such as overeating, gambling, and Parkinson's disease. The study found that manipulating this circuit may lead to the development of targeted treatments for impulsivity-related issues.
Researchers discovered that consuming healthier foods like whole grains, fruits, and vegetables has a significant positive impact on the environment. In contrast, diets high in red meat and processed foods lead to substantial negative environmental impacts.
Consuming fish, fruits, nuts, whole grains, olive oil, and vegetables reduces risk of mortality and diet-related diseases, while unprocessed red meats increase risk. These dietary changes may also support environmental sustainability by lowering environmental impacts.
A new study from IFPRI found that rural poor in Ethiopia tend to live near lower-quality markets with fewer food groups sold at high prices. This limits children's access to non-staple foods, leading to poor diets. The study highlights the importance of improving access to high-quality markets for better child nutrition.
Researchers found that reducing food intake in old mice has little to no beneficial effect on health and lifespan. Implementing reduced food intake early in life and sustaining it until the end of their lives is crucial for improving health in old age.
Researchers found that poor urban consumers in Uganda and Kenya are willing to pay a premium for more nutritious flour, with up to 94% of respondents agreeing to pay more. The study highlights the potential for improving nutrition among the urban poor through targeted policy interventions.
The Supplemental Nutrition Assistance Program (SNAP) addresses the right to food by providing targeted assistance to low-income households and expanding automatically in response to changes in need. SNAP achieves a right to food through its entitlement program, access to food nationwide, and respect for participants' dignity and autonomy.
Research suggests that restricting food intake can increase motivation to exercise in mice, potentially leading to weight loss and reduced complications like diabetes and heart disease. This could be achieved through better diet control, such as limiting mealtimes or fasting intermittently.
Researchers from SUTD developed a novel approach, 'Chocolate-based Ink 3D Printing' (Ci3DP), to print chocolate-based inks at room temperature using cold extrusion. This method eliminates the need for stringent temperature controls, offering wider potential for 3D printing temperature-sensitive food.
Researchers at Boston University School of Medicine found that chronic cyclic pattern of overeating can reduce the brain's ability to feel reward, leading to compulsive eating behaviors. The study suggests that future treatments should focus on rebalancing the mesolimbic dopamine system.
A study found that UK restaurants with in-store menu labelling offer healthier food options, with an average of 45% less fat and 60% less salt. This could encourage restaurants to improve their nutritional quality and benefit public health.
Researchers found antibiotic-resistant bacteria in over 60% of raw pet food samples, including E. coli that can cause infections in humans and animals. The study advises dog and cat owners to handle the food carefully and maintain strict hygiene standards.
A study of popular UK restaurant chains found that establishments with voluntary menu labeling served items with 45% less fat and 60% less salt than those without. This suggests that mandatory labeling could encourage restaurants to improve the nutritional quality of their menus.
A team of neuroscientists suggests that the sensation of a 'food coma' after eating may be linked to the formation of long-term memories. In a study on brain activity in Aplysia californica, sea slugs, researchers found that insulin-like molecules play a crucial role in both metabolic and neurotropic functions.
A new study of 96 studies found that behavioral-oriented nudges, particularly size enhancements, can improve eating habits six times more effectively than previously thought. Reducing portion sizes of unhealthy foods appears to be the best way to achieve this.
A new study by Silent Spring Institute found that people who eat more meals at home have lower levels of PFAS in their bodies. Consuming fast food and eating out frequently are associated with higher exposures to these chemicals.
A new study demonstrates DNA metabarcoding can amplify and sequence plant DNA from human stool, tracking dietary intake with high accuracy. The method has potential for characterizing animal and fungal components of human diets, offering a promising alternative to traditional assessment techniques.
A study found that people eat up to 48% more food when dining with others than alone. This 'social facilitation' effect is driven by ancient hunter-gatherer instincts that still influence modern dietary behavior, leading to overeating in the presence of others.
Researchers found that evocative labels like 'twisted citrus glazed carrots' can increase vegetable consumption by 29% and calorie intake by 39%. Careful word choice matters, as references to ingredients, preparation methods, and words that convey a positive experience can make healthy foods more crave-worthy.
A Norwegian study by the University of Bergen found that obese boys between 8 and their voice break age have double the risk of having children with asthma compared to non-obese peers. The connection is attributed to the development of reproductive cells during this period.
A new study suggests that evocative labels emphasizing taste and positive experience can help people choose and consume more vegetables. Researchers found that diners put vegetables on their plates 29% more often when the food had taste-focused names, and ate 39% more vegetables by weight.
A new University of Otago study found that people have varying levels of knowledge about food energy and portion sizes. Inaccurate judgements about these factors can result in overeating and subsequent weight issues. To combat this, the researchers suggest providing more explicit and salient energy labels on food packages.
Food insecurity has serious consequences for health and wellbeing, including inadequate intake of key nutrients, depression, and poor physical and mental health. Experts propose strategies such as improving weekend access to nutritious foods during summer months and understanding the psychosocial effects of food insecurity on college s...
A new paper by FoodMinds explores the state of personalized wellness, posing questions about the science supporting this space and offering a look at its future. The firm anticipates drastic growth in the next 3-5 years, driven by AI-driven offerings and embeddables.
A new clinical trial aims to improve blood sugar control in patients with type 2 diabetes by delivering medically tailored meals and nutrition education via telehealth. Researchers are testing whether this approach can reduce emergency department visits and hospital admissions, and if it is cost-effective.
The European Society of Cardiology emphasizes the importance of preventing cardiovascular disease in children, who are already at risk due to sedentary lifestyles and unhealthy diets. The SBC Goes to School project aims to educate 63,000 students through teacher-student monitors, promoting exercise and healthy eating habits.
Researchers at UTHealth developed a two-year study focusing on north Pasadena, Texas, where food insecurity is high. The program provided food prescriptions for healthy food and nutrition education, resulting in 71.1% of participants redeeming their prescriptions and 94% reporting healthier eating habits.
Researchers identified fibers that selectively increase the abundance of beneficial microbes and tracked down the bioactive components responsible for their effects. The study provides insights into how gut communities compete or cooperate with each other for dietary fiber ingredients.
Researchers found particular components of dietary fiber that encourage growth and metabolic action of beneficial microbes in the mouse gut. By identifying these compounds, they aim to develop sustainable and affordable dietary fiber sources for next-generation food products.
Forager-farmers in Bolivian lowlands experience changes in body mass and diet over nine years, with increased use of cooking oil contributing to weight gain. Despite remarkable cardiovascular health, the Tsimane' population faces health challenges associated with high-calorie foods.
A comprehensive study of intestinal gases has been conducted by UNSW Sydney, examining their interactions with the microbiome and associated disorders. The research highlights the importance of gases in maintaining human health and provides a novel tool for analyzing gastrointestinal gases in vivo.
A team of researchers from UMass Amherst created a mathematical model to predict the degradation of vitamins in spaceflight food over time. The model enables NASA to accurately schedule resupplying trips and provide astronauts with essential nutrients, particularly thiamine, which degrades rapidly in certain foods like beef.
Researchers at SDSU examine the role of sensory experience in shaping healthy food choices, finding that associating healthy foods with pleasure can increase interest in purchasing or eating them. Time and money are identified as primary barriers to accessing healthy foods.
A recent study by the University of British Columbia found that consumers are more likely to purchase upgraded products with an additional cost presented as an 'add-on' rather than a higher overall price. This effect applies across various product categories, from plane tickets to computer monitors.
A new study found that offering children a variety of vegetables increased their acceptance and consumption. Families who introduced multiple vegetables saw a significant increase in consumption, with parents reporting it as easy to follow the provided instructions.
A survey of 16,475 households found that raw pet food was a contaminant in only three households, with most common pathogens being Campylobacteria and Salmonella. Most households did not report any infections, with 99.6% reporting no pathogen transmission from raw food.
Research suggests that overweight adolescents experience a biological response driving reduced appetite when stressed, eating about 35% fewer calories in the two hours following. This study challenges the common assumption that stress leads to overeating and highlights the importance of understanding individual responses to stress.
Researchers found that 'humanizing' produce can change consumer attitudes toward fresh fruits and vegetables showing signs of age. Depicting imperfect-looking produce with human characteristics enhances its appeal, leading consumers to evaluate it more favorably.
New research suggests that global food waste due to overeating has a significant impact on the environment. The study estimates that excess bodyweight corresponds to roughly 140 billion tonnes of food waste globally, with growing meat consumption leading to higher land and water usage.
Researchers at UMass Amherst discover that consuming fried foods can exacerbate conditions of the colon, including colonic inflammation and tumor growth. The study suggests that eating fried foods may make diseases like IBD more aggressive in susceptible individuals.
Researchers found that memory T cells in bone marrow enriched with fat tissue protected mice from bacterial infections and tumors when fed restricted diets. The study suggests how the immune system may have evolved to survive limited food availability.
Researchers at the University of Texas Health Science Center discovered a neurocircuit in mice that activates when stressed, increasing anxiety and decreasing appetite. This finding could aid treatments for anorexia nervosa, a serious eating disorder with high mortality rate.
A study published in the journal Nutrients reveals that young men aged 18-24 are struggling to eat even three portions of fruit and vegetables a day. Young men with the best diets had a more positive attitude towards healthy food, enjoyed preparing and eating a wide range of fruit and veg, and had a holistic view of health and diet.
A retrospective cohort study in Australia found that areas with a higher number of fast food restaurants have more heart attacks. The study also found a strong association between the density of fast food outlets and the incidence of heart attack, with each additional outlet linked to four additional heart attacks per 100,000 people.
A new study found that consuming a snack reduces the impact of sleepiness and fatigue on night shift workers, compared to eating a meal or no food at all. The study's lead researcher hopes the findings will inform strategic eating patterns to help thousands of shift workers stay alert and healthy.
A UC Davis study highlights the need for a coordinated international policy to address the global nitrogen problem. The research suggests that applying fertilizers more precisely, removing pollution from the environment, and empowering consumers to think about sustainable food options can help alleviate the issue.
A new study found that people with obesity experience higher levels of initial taste perception and greater satisfaction from food compared to those with normal weight. This difference in taste perception may lead to increased food consumption among individuals with obesity, contributing to their higher caloric intake.