Articles tagged with Foods
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 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 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 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.
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.
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 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 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.
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.
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.
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.
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 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.
A University at Buffalo study reveals that eating bitter foods like broccoli can alter the taste of those foods, and diet composition affects saliva proteins. Repeated exposure to these foods changes the sense of taste, making them more palatable.
A study published in the Journal of Nutrition has linked specific chemical signatures in human hair to a diet of traditional Yup'ik foods. The researchers found that changes in nitrogen isotope ratios along the hair strand correlated with increased consumption of traditional foods like fish and marine mammals.
A recent meta-analysis found that people with the highest adherence to predominantly plant-based diets had a 23% lower risk of type 2 diabetes compared to those with weaker adherence. Healthy plant-based foods have been shown to improve insulin sensitivity and blood pressure, reducing weight gain and inflammation.
A new study by Massachusetts General Hospital found that labeling food choices with simple 'traffic-light' symbols reduced the number of calories purchased by employees in the hospital cafeteria. The intervention was associated with a sustained reduction in calories over two years, with estimated weight loss ranging from 1-2 kg per year.
Small changes to food production and consumption, such as reducing waste and altering diets, could reduce the land required to feed the planet by at least 21%. Altering diets in developed nations is found to have the greatest potential to reduce the impact of food production. Changes to food systems are needed to provide nutritional fo...
A new study found that exposure to blue light at night can raise blood sugar levels and increase sugar consumption in male rats. The researchers suggest limiting screen time at night or using apps and night mode features to mitigate this effect.
A meta-analysis of real-life experiments found that behavioural nudges can reduce daily energy intake by up to 209 kcal, equivalent to 21 cubes of sugar. Cognitive and affective nudges were less effective, with average reductions of 64 kcal and 129 kcal respectively.
A new study suggests that local food initiatives can improve psychological well-being by fostering connection to nature, satisfying basic needs, and promoting better diets. Participants in local food projects scored higher on standardised measures of well-being than non-participants.
Researchers at UCLouvain discovered that consuming Akkermansia bacteria in the form of a food supplement can prevent deterioration of health status and lower inflammation markers. The study found improvements in cholesterol levels, body weight, and metabolic parameters in volunteers with pre-diabetes and cardiovascular risk factors.
Researchers at the University of Lincoln's National Centre for Food Manufacturing have developed new methods to dehydrate fruit and vegetables, producing flours that can be used in bakery and snack products. This technology extends shelf life and reduces food waste.
A new study in mice reveals that diet-induced obesity re-wires the brain's natural brakes on food intake, leading to pathological eating behaviors. The research identifies a specific class of cells that normally suppress feeding to prevent overeating, but are altered in obese mice, promoting excessive food consumption.
Researchers found a consistent cholesterol-lowering effect for soy protein across all 46 trials, contradicting the FDA's proposed revocation of its health claim. The study's findings support the original FDA claim and highlight the benefits of incorporating soy into a plant-based diet.
Research from the University of East Anglia finds that women's agricultural work has a negative impact on household nutrition, particularly due to reduced time for care work and seasonal energy deficits. This can lead to poor child- and household-level nutrition outcomes.
A newly identified hunger pathway in the brain can quickly modify food intake in response to food cues. The discovery improves understanding of how the brain controls energy balance and may lead to new treatments for eating disorders.
A plant-based diet followed by a man with Crohn's disease led to complete mucosal healing and remission after removing animal products from his diet. The study supports the idea that high-fiber, plant-based diets may benefit patients with Crohn's disease.
A Finnish study finds that food neophobia, a fear of new foods, is associated with poorer dietary quality and increased risk of chronic diseases. Food neophobia was linked to lower intakes of fibre, protein, and monounsaturated fatty acids, and higher intakes of saturated fat and salt.
A new Iowa State University study reveals that combining Supplemental Nutrition Assistance Program (SNAP) and Special Supplemental Nutrition Program for Women, Infants and Children (WIC) improves food security by at least 2 percentage points.
A new approach to treating eating disorders involves teaching patients with anorexia how to eat normally, with promising results. The method, which uses a smartphone app to track and regulate food intake, has been shown to achieve a 75% remission rate after just one year of treatment.
A longitudinal study found that a food for special medical purposes containing Fortasyn Connect can benefit patients with mild cognitive impairment who are at high risk of progressing to the dementia stage of AD. The product showed significant worsening in memory performance and executive functions in those without intervention, while ...
A new study reveals that the correlation between food consumption and gut microbiome changes is not as straightforward as previously thought. Researchers found that considering the relationships between foods can reveal stronger associations between dietary nutrients and specific strains of microbes.
A new study found that replacing one food item with a lower-impact alternative can significantly reduce an individual's carbon footprint. The research, based on the diets of 16,000 people, suggests that making just one substitution of poultry for beef resulted in an average reduction of dietary greenhouse gases by about half.
The world's largest scientific nutrition research project found that individual responses to the same foods are unique, even between identical twins. This study challenges traditional dietary guidelines and suggests a personalized approach to nutrition for better long-term health benefits.
Research from Nutrition 2019 reveals that consuming more plant-based foods can lower the risk of type 2 diabetes by 60 percent. Additionally, studies found that vitamins B2 and B6 may also play a role in preventing the disease. Furthermore, changing the order of food consumption can help reduce blood sugar levels after eating.
A study published at the European Society for Paediatric Gastroenterology, Hepatology and Nutrition's annual meeting found a significant correlation between advanced glycation end products (AGEs) in junk food and food allergy in children. Researchers observed higher levels of AGEs in children with food allergies compared to those with ...
Studies using rodents demonstrate how sensory stimuli linked to social contacts modify neural connections involved in food choice, highlighting the importance of social transmission of food preferences. This mechanism may be deficient in individuals with autistic disorders, contributing to their social difficulties.
Researchers from IKBFU discover that pine nut shells contain a carbohydrate-mineral complex rich in fibres and vitamins. This processed product is non-toxic and increases physical endurance, making it recommended as a sports nutrition product.