Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
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 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 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 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.
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 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.
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.
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.
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.
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.
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.
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 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 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 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 ...
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.
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.
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 ...
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 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 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.
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.
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.
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.
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 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.
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.
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 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 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 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 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.
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.
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 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.
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.
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...
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.
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.
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.