Articles tagged with Foods
A new study found that consuming three servings of French fries weekly increased the risk of developing type 2 diabetes by 20%. In contrast, baked, boiled, or mashed potatoes were not significantly associated with T2D risk. Swapping any form of potato for whole grains may lower the risk of T2D, with a 4% reduction in risk estimated.
Researchers have mapped the microbiome of agri-food systems, revealing how diverse and balanced microbes keep our food safe, nutritious, and sustainable. The map highlights areas where targeted interventions such as probiotics and biofertilizers can improve food quality and reduce antibiotic use.
Researchers have mapped microbial networks underpinning healthy food systems, highlighting the need for integrated approaches to address climate crisis, antibiotic overuse and pesticide reliance. This work is driving microbiome-based solutions for animal, human and environmental health.
A study by Da Eun Kim and Brenna Ellison found that consumers were more likely to purchase plant-based eggs when they were mixed into something familiar, like pancakes. The team also discovered that environmental impact and animal welfare became major factors in consumer choice. Familiarity with the end product, such as a tasty pancake...
The study found that younger men preferred a fish-centered diet, while older women leaned toward plant-based foods. Dietary diversity increased with age for both men and women, suggesting a shift in dietary preferences over time.
A team at Binghamton University has developed a process to convert food waste into biodegradable plastic, reducing greenhouse gas emissions and offering a sustainable alternative. The process utilizes bacteria to synthesize polyhydroxyalkanoate (PHA) plastic, which can be harvested and shaped into various products.
A new study estimates US vacation renters waste $2.3 billion worth of food each year due to grocery and leftovers going uneaten. The average nightly rental fee comes with a 5.1% surcharge for wasted food, equivalent to an additional lodging tax.
Researchers have developed a novel 3D printable gel using sorghum protein, which can encapsulate medicine or carry hydrophobic compounds and nutrients. The protein's unique structure enables stable 3D printing results with optimal formulation and parameters.
A study published in the Journal of the Academy of Nutrition and Dietetics found that 19% of packaged foods and beverages sold in the US contain synthetic food dyes. Synthetic dyes are particularly prevalent in products marketed to children, with confectionery and sugar-sweetened beverages being the top categories.
A team of researchers developed a plant-based meat substitute using sunflower flour, which is rich in protein and has a neutral taste. The product's texture and composition were found to be comparable to traditional meat products.
Researchers have developed a two-step fermentation technique that controls acidification without allowing bacteria to grow, reducing the use of starter culture by up to 80%. This method extends shelf life, eliminating post-acidification issues and improving planning and logistics for dairy production.
The collaboration aims to enhance global capabilities in food safety risk assessment through the application of AI, digital modelling, and other innovations. The project will leverage expertise from NTU Singapore, WHO, and partners to develop robust methodologies for assessing novel food systems.
A 12-week study found that chickpea consumption improved cholesterol levels, while eating black beans reduced inflammation in adults with prediabetes. The researchers suggest incorporating beans into daily diets as a simple way to reduce chronic disease risk.
Researchers developed a new system to classify processed foods based on the health impacts associated with specific ingredients. The WISEcode system provides a more nuanced and objective framework for evaluating processed foods, allowing consumers to make informed choices and manufacturers to compare their products.
A randomized controlled trial shows that eating more or less sweet-tasting foods didn't change how much people liked sweet flavors. The study found no association between the amount of sweet foods consumed and changes in body weight or biomarkers for diabetes and cardiovascular disease.
A new animal study suggests that microscopic plastic particles found in food and beverages may affect glucose metabolism and harm organs such as the liver. Researchers observed dose-correlated changes in mice consuming polystyrene nanoparticles, including systemic glucose intolerance and elevated alanine aminotransferase.
A new study finds that fathers who ate healthier during their teenage years were more likely to encourage positive food habits in their children. The researchers also discovered that the children of these fathers were significantly more likely to meet dietary recommendations for fruits and vegetables.
A recent study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolysates can form bioactive peptides during digestion, which induce satiety signals via bitter taste receptors. The study reveals molecular mechanisms that can be used to optimize the tas...
Researchers found that increasing spiciness slightly led to slower eating and reduced food consumption without affecting palatability. The study's results suggest adding chilies as a potential strategy for reducing energy overconsumption.
A portable and highly sensitive ethanol sensor has been developed using a copper-based metal–organic framework thin film, enabling precise optical measurements without complex lab equipment. The sensor can visually detect varying ethanol levels, even at low concentrations, and can be integrated with a smartphone app for easy use.
Researchers identified poly-metabolite scores in blood and urine associated with ultra-processed food consumption, providing an objective measure of UPF intake. The study found hundreds of metabolites linked to energy from UPFs, enabling the creation of a score predictive of diet quality.
The American Society for Nutrition's annual conference will showcase the latest research on nutrition science and its applications. NUTRITION 2025 will highlight key areas such as chronic pain, ultra-processed foods, obesity medicines, and adolescent health, featuring expert discussions and research updates.
A new study has found that people with celiac disease can safely kiss their partners without worrying about gluten transfer. In a two-part study, researchers found minimal gluten in the saliva of partners with celiac disease, even when they kissed after consuming gluten.
A global study analyzing data from eight countries found a significant link between the consumption of ultraprocessed foods and preventable premature deaths. The study estimates that up to 14% of all-cause premature deaths are attributable to UPF consumption, with higher rates in low- and middle-income countries.
The research aims to bridge the translational gap between animal and human studies, exploring how obesity impacts decision-making around food. The team will measure brain chemical activity while participants consume sugary drinks and complete emotion-related tasks.
A study at the University of Turku found that different processing methods significantly affect plant-based products' biochemical composition. Current food classification systems do not acknowledge this, which can lead to misclassification of beneficial products as unhealthy.
Researchers discovered that Purkinje cells in the cerebellum signal to stop tongue movement as it approaches a target, allowing for precise control of tongue movements. This understanding is crucial for developing treatments for symptoms linked to cerebellar dysfunction, such as vocal muscle spasms and speech disorders.
A new study by the University of Surrey found that restricting carbohydrates can lead to improvements in metabolic markers and better handling of high-fat meals. This approach may be more sustainable than extreme calorie restriction, reducing hunger and increasing energy burning.
A new poverty metric assesses global well-being by incorporating the cost of a healthy diet, revealing significant regional differences and shifting the focus from sub-Saharan Africa to South Asia. The study highlights the long-term health consequences of malnutrition and calls for a revised approach to resource allocation.
A two-week in-patient study found that eating during the day but not at night reduced cardiovascular risk factors in healthy young participants after simulated night work. This finding supports adjusting food timing to mitigate health risks associated with shift work.
A new study reveals how hunger influences dietary decisions by prioritizing tastiness over healthiness, leading to poorer nutritional choices. Researchers used eye-tracking technology and computational modeling to demonstrate that hungry individuals focus more on the visual appeal of food options and ignore nutritional information.
A study published in Nutrients found that men and women eat differently, with women taking longer to finish meals and chewing more. Increasing the number of chews per bite and taking smaller bites can extend meal duration, which is positively associated with reduced food consumption.
The American Society for Nutrition will host NUTRITION 2025, bringing together experts to explore topics such as diet, sleep, cardiovascular health, adolescence, and chronic pain. The event features original research studies, scientific symposia, and networking events, offering a platform for the latest nutrition science findings.
A new study finds a positive correlation between microplastic concentration and the prevalence of high blood pressure, diabetes, stroke, but not cancer. Higher microplastic pollution is associated with a higher risk of disease, suggesting a potential link between microplastics and chronic noncommunicable diseases.
Antarctic krill exhibit sudden changes in behavior when exposed to the water-borne smell of penguin poo, showing increased speed, turns, and reduced foraging efficiency. This 'zigzagging' is an avoidance reaction that may increase their odds of survival in a swarm.
A new classification system classifies dietary fibres into five key features, providing a more nuanced understanding of their health impacts. The researchers argue that current classifications are simplistic and do not capture the diverse structures and complex mechanisms through which dietary fibres influence human physiology.
A recent study in the Journal of Nutrition Education and Behavior emphasizes the value of braiding cultural food values with nutrition education to promote healthy eating among the Osage Nation community. The study's findings highlight five key concepts crucial to healthy eating, including food accessibility, community food values, and...
Researchers at the University of Copenhagen create a hybrid cheese recipe combining milk and pea proteins, resulting in a product with a similar texture and taste to traditional paneer. The study demonstrates that up to 25% of milk protein can be replaced with pea protein without compromising on quality.
Following the introduction of warning labels in 2020, Mexico substantially reformed food and non-alcoholic drink products to be healthier. The reformulation resulted in a significant reduction of excessive calories, fats, salts, sugars, sweeteners, and caffeine content in these products.
Researchers developed a new therapy that teaches patients to tolerate stomach and body discomfort, improving functional brain deficits linked to visceral disgust. The study showed improved outcomes for adolescents with low-weight eating disorders compared to traditional family-based treatment.
Researchers from the University of Vaasa found that consumers who prefer plant-based alternatives are perceived as socially different, evoking feelings of admiration and envy. Marketing strategies must address prevailing prejudices to make vegetarianism socially acceptable.
Consumers purchasing natural pasture-raised beef believe high-quality meat is part of a sustainable diet, but struggle to link it to reduced overall intake. The study highlights the need for clearer definitions and guidance on sustainable meat consumption criteria.
A national survey found that nearly 90% of Americans believe eating healthy foods is crucial for preventing conditions like obesity and type-2 diabetes. More than half would participate in produce prescriptions or medically tailored meal programs if offered through their healthcare providers.
Researchers found that emotional social media posts increase short-term willingness to pay for sustainable chocolate, but this effect diminishes within two weeks. The study suggests that emotional content can be an effective way to promote sustainable consumption in the short term.
Researchers found that high-fat diets caused significant changes in the brains of aged rats, including inflammatory markers and impaired memory functions, even after only three days. The study suggests that aging and diet-related inflammation may be key factors contributing to age-related memory decline.
A new study from the University of Surrey suggests that hotels can significantly reduce their environmental impact by prioritizing vegetarian and plant-based options on restaurant menus. By strategically framing these dishes as first choices, hotels can guide guests toward more sustainable food choices.
A review concludes that exposing preschool-aged children to small amounts of food allergens is safer than avoiding them, reducing the risk of severe reactions. Delaying exposure can prolong unnecessary dietary restrictions and increase anxiety related to food allergies.
Researchers have found that Continuous Glucose Monitors (CGMs) can overestimate blood sugar levels in healthy adults by up to 400%, potentially causing unnecessary worry and dietary restrictions. The study suggests that CGMs may not be a valid method for determining the glycaemic index of foods.
Complimentary press passes are available for NUTRITION 2025, exploring cutting-edge research on nutrition and public health. Media professionals can attend in person or access virtual newsroom materials before the meeting.
A new study explores whether pairing food labels with odors affects how people perceive foods and promotes healthy shopping. The researchers found that odor-paired beverages were perceived more positively, suggesting that odors can improve label perception and potentially promote healthy food choices.
A two-month intervention targeting ultra-processed foods resulted in a significant reduction of UPF intake, with participants consuming almost half the amount initially. Participants also experienced weight loss, improved mood, and reduced sugar, saturated fat, and sodium consumption.
Researchers identified a region in the brain's visual cortex that responds to food and developed a theoretical framework to explain its origins. The study used the Natural Scenes Dataset, which revealed a pattern of food specialization present in every subject.
A systematic review of 38 studies found that frequent use of health and fitness apps is associated with problematic habits related to food and exercise. The research highlights the need for app developers to consider the psychological impacts of these tools on users' mental health.
Researchers at the Institute for Systems Biology (ISB) have developed a breakthrough method to track diet using stool metagenomic data. The MEDI approach detects food-derived DNA in stool samples to estimate dietary intake, offering a convenient alternative to traditional methods that suffer from misreporting and compliance issues.
A new study found that children with avoidant restrictive food intake disorder (ARFID) are at a higher risk of developing intellectual disability, autism, gastro-oesophageal reflux disease, epilepsy, and chronic lung diseases. They also experience more medical diagnoses and require longer hospital stays than other children.
A blood test has been found to identify personalized dietary triggers for patients with irritable bowel syndrome, resulting in improved abdominal pain relief. The study showed that 59.6% of participants who removed trigger foods experienced significant reduction in abdominal pain compared to 42.2% in the control group.
A group of nerve cells called POMC neurons are responsible for dessert cravings, releasing a feel-good opiate when mice eat sugar. This pathway is activated even before eating, and blocking it reduces sugar consumption in full animals.
A recent study found that disordered eating is associated with a higher risk of symptoms of pelvic floor disorders in middle-aged women. The research revealed that consuming highly processed ready-made foods and fast food increases the risk for stress urinary incontinence, while a higher quality diet decreases the risk.
The average grocery price stress level rating is 5.1, with low- and middle-income households reporting higher stress levels. Most consumers believe the government has moderate influence over food prices, with 80% familiar with the tariffs concept.
A study published in Appetite found that positioning main course options from lowest to highest calorie amounts increases the likelihood of adolescents choosing healthier meals. The experiment showed a significant reduction in calorie content when lower-calorie options were made more accessible.