Articles tagged with 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.
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.
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 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.
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.
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 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 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 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 ...
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.