Articles tagged with Foods
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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.
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.
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.
Researchers found that posture affects taste perception, with standing reducing sensory sensitivity and increasing cortisol levels. Sitting down enhances the gustatory system, resulting in a more pleasant tasting experience.
Researchers estimate that Americans consume between 74,000 to 113,000 microplastic particles annually, depending on age and sex. This analysis suggests significant exposure to microplastics through food consumption, especially bottled water versus tap water.
Researchers at Imperial College London have developed affordable and biodegradable sensors that can detect spoilage gases in meat and fish products, reducing food waste and plastic pollution. The sensors, called PEGS, can be read on smartphones and are cheaper to produce than existing sensors.
Researchers have identified a bacterium, Sulfurihydrogenibium yellowstonense, as a potential sign of life on Mars. The bacterium can thrive in harsh environments with low oxygen levels and forms unique rock formations that resemble pasta, making it an easy target for detection.
Two large European studies find positive associations between ultra-processed food consumption and risk of cardiovascular disease and death. Consuming highly processed foods was associated with higher rates of cardiovascular disease, coronary heart disease, and cerebrovascular disease.
A new study found that employees who purchased unhealthy food at work had an unhealthy diet outside of work and higher risk factors for diabetes and cardiovascular disease. The study suggests that workplace wellness programs can encourage healthier eating habits and reduce chronic conditions.
Research reveals that male fruit flies' genitals remain preserved in size even when food is scarce, allowing them to reproduce more successfully. This preservation is linked to lower levels of a growth factor called FOXO, which acts as a brake on growth and size maintenance.
The study found that replacing red and processed meat with fish in the Danish diet can lead to a significant health benefit, particularly for men over 50 and women of childbearing age. The greatest effect is seen when consuming fatty fish, as it contains healthy fatty acids and vitamin D.
Research found that persistent picky eaters at age 3 had similar dietary differences by age 10, but these reduced by age 13. The diets of all children, including non-picky eaters, showed low fruit and vegetable intake, despite efforts to encourage healthy eating habits.
A new scale has been created to assess preschool-age children's behavior towards external food cues, such as marketing and social influence. The scale shows a positive association with overeating behaviors, highlighting the importance of understanding how young children's environment impacts their eating habits.
A Washington State University study found that using child-centered nutrition phrases can increase healthy food intake in children. Kids ate twice as much of the nutritious foods when they were told how it would benefit them in terms they could understand.
A new study found that repeated exposure and child-centered nutrition phrases increased preschoolers' willingness to try and consume new foods. The study suggests that consistent and accurate nutrition messages can help develop healthy eating behaviors in young children.
Researchers found that a specific molecule called interleukine-6 (IL-6) plays a crucial role in regulating energy balance. In obese rodents, IL-6 levels decrease, leading to increased body weight and fat accumulation. The study suggests that targeting this molecule could lead to effective anti-obesity treatments.
A study suggests that the proportion of UK adults on low incomes who face hunger has almost doubled since 2004, with those who are unemployed or disabled being most vulnerable. Nearly one-third of adults with children under 16 were food insecure in 2016.
A new study published in Military Medicine found that a ketogenic diet can lead to significant weight loss and improvements in insulin sensitivity among military personnel. Participants on the keto diet lost an average of 17 pounds and reduced their body fat by 5%, while those on a normal diet experienced no such changes.
A study found that university students who experience high levels of exam stress are more likely to crave junk food, snack frequently, and consume fewer fruits and vegetables. The study suggests that prevention strategies should integrate psychological and lifestyle aspects to combat stress-induced eating.
A study found that a high-calorie diet combined with stress leads to more weight gain than the same diet without stress. The researchers discovered a molecular pathway controlled by insulin and the NPY molecule, which drives additional weight gain. This highlights the importance of being mindful of food intake when stressed.
Researchers identified a specific network of cellular communication in the emotion-processing region of the brain driving mice to overeat tasty food despite full energy needs. This 'hedonic' feeding circuit may help explain why humans often overeat in modern environments with abundant and delicious fare.
A new study led by Harvard T.H. Chan School of Public Health found that consuming propionate may trigger a cascade of metabolic events leading to insulin resistance and hyperinsulinemia. The research also showed that mice exposed to chronic propionate resulted in weight gain and insulin resistance.
A study of restaurant staff in Germany found low levels of food allergy knowledge and negative attitudes toward serving customers with food allergies. Factors such as education level, management status, and restaurant size influenced staff attitudes towards food allergies.
A study by researchers at the University of Buffalo found that nearly two-thirds of cannabis users choose unhealthy snacks like chips when high, despite stereotypes suggesting otherwise.
A study published in the journal Obesity found that nonhuman primates on a Mediterranean diet ate fewer calories, had lower body weight, and less body fat compared to those on a Western diet. The findings suggest that a Mediterranean diet may protect against obesity-related diseases.
Researchers found that reframing how students view food-marketing campaigns can spur adolescents to make healthier dietary choices for an extended period. Teenage boys reduced their daily purchases of unhealthy drinks and snacks in the school cafeteria by 31 percent, while girls' purchases remained similar.
Researchers found that serving larger portions led to preschoolers eating 16% more food and consuming an extra 18% of calories. The study suggests that caregivers should pay attention to portion sizes and variety of food, with fruits and vegetables filling up half the plate.
A study published in Annals of Internal Medicine found that adequate intake of certain nutrients from food sources is associated with a reduced risk of death and cancer. However, excess calcium intake from supplements was linked to an increased risk of cancer death. The researchers suggest that nutrients from foods may have beneficial ...
A new study by Brigham and Women's Hospital finds that a healthy diet can significantly influence physical function in older men, with higher diet scores associated with decreased odds of physical impairment. The study suggests that specific dietary changes, such as eating more vegetables and nuts, may lower risk.
A recent study by Columbia University found that over half of gluten-free pizza and pasta dishes in restaurants contained detectable amounts of gluten, with 51% of pasta samples positive for gluten.
Researchers created a special food for elderly patients with swallowing difficulties, improving nutritional state and health indicators in just 10 days. The food is rich in unsaturated fat, vitamins, and minerals, making it easily consumable for those with swallowing issues.
A six-month study of children with asthma found that higher omega-3 fatty acid intake was associated with lower odds of daytime asthma symptoms in response to indoor air pollution. Conversely, higher omega-6 intake was linked to more severe asthma and increased inflammation. The study suggests that dietary recommendations can help prot...
Researchers found that consumers' pre-determined beliefs about nutrients and their relationship with health outcomes drive how they interpret and understand claims. Consumers may upgrade nutrition claims to health claims based on familiarity and personal relevance.
Research in mice reveals the existence of brain cells called hD2R neurons that curb an animal's impulse to eat. These cells play a role in regulating memory and are part of a larger brain circuit that promotes balanced eating.
A study presented at ENDO 2019 found that oxytocin weakens the connection between brain areas involved in food processing, potentially targeting overeating and obesity. Oxytocin modulates the brain's reward system during responses to highly palatable foods.
Heather Sedges Wallace, a family life specialist at the University of Tennessee Institute of Agriculture, has been recognized with a national Early Career Achievement Award. Her award-winning research focuses on addressing human issues from a systems-based perspective, particularly technology's influence on daily life.
A new study from the Rudd Center for Food Policy and Obesity found that meal kits and recipe tastings in a food pantry increased the selection of whole grains and leafy greens by three times. The study also showed a spillover effect, where clients selected additional healthier options when meal kits were available.
A study by Inserm researchers found that cannabinoid type 1 (CB1) receptors control motivation for exercise, but not chocolatey food. The findings suggest that CB1 receptors on GABAergic neurons are essential for physical activity motivation.
David Julian McClements, a renowned expert in nanotechnology, has won the Nicolas Appert Award for his work on functional foods and omega-3 fatty acids. Hang Xiao, a Clydesdale Scholar, received the Babcock-Hart Award for his research on dietary components that prevent chronic diseases.
International study finds sushi consumers willing to try crickets and beetles, gateway food theory holds true. Edible insect consumption linked to increased openness to new foods.
A new study published in the Journal of Nutrition Education and Behavior found that serving healthy meals to a family of four can be done for $25 per day, consistent with the USDA low-income cost of food meal plan. The study used menu planning and access to bulk supermarkets to achieve this cost.
Research found that 31% of raw meat dog food samples exceeded EU regulations' maximum threshold for bacteria per gram. The study highlights the importance of proper storage, handling, and feeding to minimize potential health risks associated with these products.
A new Duke University study reveals that overweight individuals who tracked their daily food intake using a free smartphone app lost a significant amount of weight. The results showed that participants who consistently tracked their food and weight lost the most weight, highlighting the importance of compliance in successful weight loss.
A new study found that fast food offerings have become more diverse, but also more calorie-dense and salty over the past 30 years. The analysis of 10 popular US fast-food restaurants reveals that portion sizes have increased significantly, contributing to a worsening obesity epidemic.
A new study published in Obesity found that successful weight losers spent an average of just 14.6 minutes per day on dietary self-monitoring, confirming the reality of its effectiveness rather than the perceived time-consuming nature. The most predictive factor was logging in three or more times a day with consistency.
Research led by Dr. Karen A. Robbins found that mothers whose infants had suspected food allergies reported breastfeeding them for significantly longer periods, with an average of 45.8 weeks compared to 32 weeks for those without concerns. This suggests a potential link between breastfeeding duration and the development of allergies.
A multi-year observational study found that certain participants who completed up to four years of egg oral immunotherapy (eOIT) treatment were able to safely incorporate egg into their diet for five years. The results support the effectiveness of eOIT as a safe way to desensitize children and youth with egg allergy.
A recent study published in the International Journal of Food Sciences and Nutrition has found a significant link between poor diet quality and mental illness in California adults. The research revealed that those who consumed more unhealthy food were more likely to report symptoms of moderate or severe psychological distress.
A new survey found widespread confusion among US consumers regarding food date labels, leading to unnecessary discards and increased waste. The study suggests that clear and consistent labeling is crucial to reduce food safety risks.
Researchers found that Magellanic penguin parents divide food equally among their offspring, regardless of age or size. This unusual behavior was observed in nests with two chicks, who received the same amount of food despite being 22% apart in weight.
Researchers have mapped how ancient cereal crops spread from isolated pockets of first cultivation, driven by peasant farmers' needs rather than cultural choices. The study shows that food globalization in prehistory had an equally dramatic impact on food cultivation as the Columbian Exchange.
A recent review found that daily calorie intake was higher in people eating breakfast, but skipping breakfast did not cause greater appetite or weight gain. The study questioned the popular recommendation that eating breakfast is key to weight control.
Researchers at the University of Texas at Austin found that exercising regularly is linked to better eating habits, with participants more likely to choose foods like lean meats and fruits and vegetables after exercise.
A new study from the University of Eastern Finland examines consumers' intentions to consume foods of insect origin among vegans, non-vegan vegetarians, and omnivores. Vegans held the most rigid negative attitude toward consuming foods of insect origin, while non-vegan vegetarians showed the most positive attitude towards eating insects.
Low-cost changes in hospital canteens, such as increasing healthy options and reducing portion sizes, were found to improve the health of healthcare staff. These changes, driven by 'nudge theory', can have a significant impact on the UK workforce and NHS efficiency.
A new Tulane University study found that lower-carbon diets are not only good for the environment but also healthier, with Americans eating less red meat and dairy. Diets high in saturated fat and greenhouse gas emissions were found to have a negative impact on nutritional value.
A new study found that diets with lower carbon footprints are also healthier, consuming more poultry, whole grains, and plant-based proteins. Diets in the lowest-impact group had lower amounts of important nutrients, such as iron and calcium, due to lower intakes of meat and dairy.