Articles tagged with Foods
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.
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.
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.
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.
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.
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 large US study found that eating fried foods, especially fried chicken and fish, increases the risk of death from any cause and heart-related death. Regular consumption was associated with a higher risk of 8% compared to non-fried food eaters. Reducing fried food intake may have a positive public health impact.
A recent US study by UTSA researchers links food insecurity and living in a food desert to an increased risk of obesity. The study found that women are more likely to experience obesity due to food insecurity, while Black and Hispanic households face higher risks.
Researchers found that a low-sugar diet resulted in significant improvement in nonalcoholic fatty liver disease (NAFLD) in adolescent boys. The study showed a 31% reduction in liver fat in the low-free sugar diet group compared to the typical diet group.
A recent study suggests that increasing temperatures by 3 degrees Celsius may help preserve seed quality in soybeans, offsetting the effects of elevated carbon dioxide levels. This could lead to improved nutrition but at the expense of lower yields.
A new study published in the Journal of the Academy of Nutrition and Dietetics found that nearly a quarter of employed adults obtain high-calorie foods at work. The CDC investigated food acquisition habits through the Food Acquisition and Purchasing Survey, which revealed that these foods often don't align with the Dietary Guidelines f...
Feeding a growing population of 10 billion people by 2050 with a healthy and sustainable diet will require significant changes to eating habits, food production, and reducing food waste. The new dietary pattern promotes whole grains, plant-based protein sources, and high consumption of fruits, vegetables, and legumes.
A study at the University of Copenhagen found that 8% of Danish households experience food insecurity, affecting their quality of life and psychological well-being. The researchers found a correlation between financial pressure and unhealthy diet, low psychological well-being, and lower quality of life.
Research from Duke University suggests that context plays a significant role in food choices, with nearby indulgent treats leading to healthier options. The study found that when paired with unhealthy snacks, healthy foods became more appealing.
A new study links certain consumer behaviors, including flossing with Oral-B Glide, to elevated levels of toxic PFAS chemicals in the body. The findings suggest that consumers can limit their exposures by modifying their behavior and choosing flosses without PFAS.
The Society for Nutrition Education and Behavior recommends including environmental sustainability considerations in future federal dietary guidance. The authors make recommendations to promote behavior change among consumers by discussing the health and environmental impacts of food choices.
A study published in Obesity found that obese women who followed a diet with intermittent fasting lost more weight and improved their health compared to those who only restricted their diet or fasted intermittently. This research suggests that intermittent fasting may be an effective approach for improving obesity-related health outcomes.
Researchers at NTNU are developing self-contained planters to allow astronauts to grow food in space. The goal is to provide fresh produce for long-duration missions like those to Mars and beyond. By growing plants directly in water with dissolved nutrients, fertilization and irrigation can be controlled precisely.
Scientists engineered a photorespiratory shortcut to boost crop growth by 40 percent in real-world agronomic conditions. This innovation uses genetic constructs to reroute the process, saving precious energy and resources for more photosynthesis.
A Dartmouth-led study found that displaying calorie information on food images decreases the brain's reward system activation and increases control system activation, making unhealthy foods less appetizing. The results suggest that nutritional interventions should consider consumer motivation, including dieting status.
A recent study found that food insecurity is associated with an increased likelihood of binge-eating disorder and obesity in US adults. Individuals with binge-eating disorder and obesity reported cutting meal sizes and skipping meals more frequently than those with a healthy weight.
New research suggests that removing sweets from checkouts can lead to a significant reduction in the amount of unhealthy food purchased, with 17% fewer small packages of sugary confectionary and chocolate taken home, and 76% fewer on-the-go purchases made.
A study found that people underestimate the environmental impact of food, especially meat, but can be helped by labels. The researchers asked participants to rate the energy used and greenhouse gas emissions generated by different foods and appliances.
Studies across multiple countries find that popular restaurant chains serve high-calorie meals, failing to meet public health guidelines. Only a small minority of meals met the recommended calorie limit, highlighting the need for intervention targets such as portion reduction and mandatory labelling.
A University of Liverpool study found that popular restaurant chain meals in the UK and internationally have excessive calorie content, with only a small minority meeting public health recommendations. The researchers call for the food industry to reduce calories in their products and mandatory labelling of all restaurant food.
Researchers found that sharing a meal with a counterpart improves negotiation outcomes, leading to faster deal-making and lower losses. The study revealed that coordination during meal consumption was key to collaboration during negotiations.
A new review of 28 scientific studies substantiates that changes in diet, prescription medications, and physical activity reduce food cravings. Losing weight and avoiding frequent eating of certain foods are proven strategies to manage cravings.
Researchers identified common characteristics among resilient food organizations, including formal emergency planning, staff training, and redundant supply chains. These factors enable the recovery of smaller, less-resourced organizations in crisis situations.
A study led by Flinders University found that removing the RCAN1 gene in mice prevented weight gain despite a high-fat diet. Blocking this gene may transform unhealthy white fat into healthy brown fat, presenting a potential treatment method against obesity. Further studies are needed to confirm these results in humans.
A new report from 130 national academies warns of a catastrophic failure of global food systems, which contribute up to 25% to greenhouse gas emissions. The report calls for climate-smart agriculture, incentives for consumers to change their diets, and innovative foods to address the root causes of the failing system.
This study of 2,728 teenagers found that frequent family meals were associated with eating more fruits and vegetables, and less fast food. Regular family dinners may encourage healthful eating habits in adolescents and young adults regardless of family dynamics.
A University of Guelph study found that teenagers and young adults who participate in family dinners have healthier eating habits, consuming more fruits and veggies and fewer fast-food items. Family dinners also model healthful eating behaviors for parents and adolescents alike.
Fruit and naturally occurring fructose have no negative impact on blood glucose levels, while sweetened drinks may pose a greater risk. Researchers analyzed 155 studies to assess the effect of different food sources of fructose sugars on blood glucose levels.
Researchers at Trinity College Dublin developed a new data mapping method to link matched datasets from two studies, improving the quality of dietary data collected using short frequency questionnaires. The method was applied to fill gaps in food groups and revealed high sugar food items not covered by limited SFQs.
Researchers found that those who used an average of 15 strategies when eating out had fewer reactions, while non-reactors only used six. People can minimize risk by using multiple strategies such as ordering simple ingredients and checking food before eating.
Researchers found that perceiving food activates the liver to prepare for nutrient uptake, including rapid signaling cascades that prime the endoplasmic reticulum for protein synthesis. This study may hold implications for understanding obesity and diabetes connections through protein folding and insulin release.
Adolescents with obesity experience decreased pleasure from eating, while those with healthy food relationships show increased enjoyment, highlighting the importance of making food a positive experience. Healthy eating habits may serve as a protective factor against eating and weight-related disorders.
Researchers developed a brief training program, ROC-T, to improve healthy food choices by focusing on positive aspects of nutritious foods. The program significantly increased the number of healthy foods chosen and reduced calorie consumption in adults.
The world's population is expected to be larger, heavier and eat more by 2050 due to population growth and changes in eating habits. According to researchers, an average adult today requires 6.1% more energy than in 1975, leading to increased food demand.
A New Zealand study suggests that sugary drinks contribute to an obesogenic environment, leading people to make unhealthy food choices. The researchers recommend implementing a sugar tax to encourage industry reformulation and individual responsibility for healthy consumption.
Researchers found that injured saber-toothed cats transitioned to eating softer prey, such as flesh, after suffering oral injuries. This suggests that these cats were provided with soft food by other group members, allowing them to survive longer.
A series of studies suggests that showing people the consequences of their unhealthy behaviors may be more effective than retraining mental associations. Participants who had a health-related goal internalized the relationship between foods and consequences, leading to positive automatic evaluations and actual eating behavior changes.
A new study from UTledo's College of Medicine and Life Sciences found a link between refined dietary fiber, gut bacteria, and liver cancer. The research suggests that consuming highly refined soluble fibers in processed foods may pose health risks, particularly for individuals with gut bacterial overgrowth or dysbiosis.
Researchers from the University of Stirling used European Union data to assess the risk of imported farmed shrimp, finding it to be comparable to other seafood products. The study analyzed 18 years of data and found that consumers would need to eat over 300g of shrimp per day to exceed safe limits for antimicrobials.
A study found that children who eat high-energy-density breakfasts have higher cholesterol and uric acid levels, as well as greater insulin resistance. Nutrition education programs should focus on reducing ultra-processed foods to improve cardiovascular health in pediatric populations.
A new study suggests that feeding 10 billion people sustainably by 2050 is achievable through a combination of dietary changes, improved agricultural practices, and reduced food loss and waste. The researchers found that adopting more plant-based diets could reduce greenhouse gas emissions by over half and other environmental impacts.