Articles tagged with Foods
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.
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.
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.
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.
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.
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.
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.
A James Cook University study found a strong link between fast food consumption and depression among Torres Strait Islander people. The researchers discovered that those who ate more processed foods had higher levels of depression-linked fatty acids in their blood.
A recent study found that marketing insect-based food as pleasurable and enjoyable is more effective in changing attitudes towards these foods. The research team asked participants to view advertisements highlighting either the environmental or health benefits of insect-based food, or those promoting its taste and luxury.
A large European cohort study found that consuming foods with lower nutritional quality ratings is associated with a higher risk of developing certain types of cancer, including colon-rectum and breast cancers. The study used the British Food Standards Agency nutrient profiling system to evaluate food intake data from over 471,000 adults.
Researchers ran largest computer simulations of neutron star crusts to understand the possible sources of gravitational waves. They found that the material deep inside the neutron star is incredibly stiff, with 'nuclear pasta' shapes causing it to assemble into unique structures.
A new study found that concern over fussy eating prompts parents to use non-responsive feeding practices like pressuring or rewarding. Mothers reported higher levels of worry about long-term health consequences, while fathers focused on practical aspects of mealtime.
A new study found that longer daily fasting times improved health and longevity in male mice, with benefits seen across different diets and calorie consumption levels. The researchers also discovered that extended fasting periods enabled repair and maintenance mechanisms, which may help prevent age-related metabolic disorders.
A recent study presented at the American Heart Association's Joint Hypertension Scientific Sessions found that children with food insecurity are more likely to have high blood pressure. The researchers analyzed data from over 7,000 children and found that nearly one-fifth had food insecurity, while more than 12% had high blood pressure.
A survey of 175 college students found that increasing access to affordable produce can encourage healthy eating habits. Students noted the importance of vending machines selling produce, improved cafeteria meal options, and emotional shifts in decision-making to sustain a balanced diet.
A new study from the University of Copenhagen found that children have different food serving preferences based on their age and gender. Younger girls prefer separate servings, while boys of the same age do not care about presentation style. The research also shows that older children prefer mixed or combined ingredients in their meals.
A new study published in Cell Metabolism found that limiting the times when lab mice eat can correct obesity and other metabolic problems, even when they're fed an unhealthy diet. The results suggest a previously unknown link between disruption of the clock and eating behavior.
Salk Institute researchers found that restricting food intake to a 10-hour window can protect against obesity and metabolic diseases. By controlling the animals' feeding and fasting cycles, they can override their genetically programmed sickness.
A pilot study shows that immersing city-dwelling children in a traditional hunter-gatherer lifestyle for two weeks increases their gut microbiota diversity, while adults' microbiota remain stable. Researchers hope to replicate these findings with a larger study involving urban children and traditional village diets.
A 10-week pilot study found that participants who delayed their breakfast by 90 minutes and had their dinner earlier lost more than twice as much body fat compared to those in the control group. This reduction was partly due to decreased food intake, with 57% of participants reporting a decrease in eating opportunities.
Scientists developed an updated international approach to identifying a healthy diet by analyzing data from large global studies involving over 240,000 people from more than 50 countries. The new guidelines suggest higher amounts of fruit, vegetables, nuts, and fish in the diet to reduce cardiovascular disease risk.
A study of 200 Irish adults found that many struggle to understand food labels, particularly men and those at risk for cardiovascular disease. The survey revealed gaps in consumers' use and interpretation of nutritional information, highlighting the need for improved public education and enhanced labeling.
A new study from Binghamton University suggests that women's diets play a bigger role in their emotional wellbeing than men's. Women are less likely to experience mental distress until they follow a balanced diet and healthy lifestyle.
A study of 63 healthy individuals found a strong association between elevated gut bacteria and stronger brain function in areas linked to reward and emotions. This suggests that indole-producing gut bacteria may contribute to overeating behaviors.
A study found that young adults, particularly college students, are high food wasters due to a lack of learned food management behaviors. The study's findings suggest that environmental factors, such as access to refrigerators and cooking facilities, also play a role in their behavior.
A new study by Virginia Tech and Georgia Southern University found that giving primary school students 10 extra minutes in the cafeteria boosts their likelihood of eating a nutritious breakfast. The study also revealed that serving breakfasts inside classrooms increases consumption rates even more, getting close to 100%.
In the EU, 35.3 kg of fresh produce is wasted per person per year, with 50% coming from fruit and vegetables. Researchers found that applying targeted prevention strategies could reduce avoidable waste by 14.2kg per capita.
A new study reveals that chimpanzees in the savannah consume tougher and less digestible food than those in the rainforest. The researchers found that the outer casing of certain fruits had higher toughness values, suggesting that the chimps' teeth evolved to handle these more challenging foods.
A new pilot clinical trial found that consuming crickets can help support the growth of beneficial gut bacteria and reduce inflammation in the body. The study showed an increase in beneficial gut bacteria like Bifidobacterium animalis and a decrease in inflammatory proteins.
A new study by Ben-Gurion University of the Negev researchers found that serving food on a smaller plate doesn't help people eat less when they're hungry. When people are food-deprived, they're more likely to accurately identify portion sizes, regardless of plate size.
Researchers at U of T Engineering propose a simple and effective way to minimize food contamination by trapping cooking oil in microscopic scrapes and cracks. The method results in a 1,000x reduction in bacterial levels, making it a safer alternative to harsh chemicals and disinfectants.
A study from the University of Waterloo found that suppressing brain activity in the dorsolateral prefrontal cortex increases desire for high-calorie foods. Participants who underwent transcranial magnetic stimulation showed stronger urges and consumption of such foods after a placebo stimulation.
A group of 12 University of Michigan faculty members propose a new analytical framework for studying the global food system, focusing on ecology, equity, culture, and human health. This shift in focus is needed to address the unsustainable nature of current approaches to solving the global food crisis.