Articles tagged with Foods
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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 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.
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 study found that children who have a stronger brain response to food rewards are more likely to overeat, even when not hungry. The research suggests a way to identify brain responses that can predict obesity development and may help prevent overeating at an earlier age.
Research by University of Bath finds that modern slavery victims are not always worked to exhaustion, but instead given little or no work for weeks, accumulating large debts. This 'coerced consumption' drives them deeper into financial dependence and exploitation.
Researchers found that tree shrews have a unique mutation in their TRPV1 ion channel, which lowers sensitivity to capsaicinoids, allowing them to consume chili peppers. This adaptation is thought to be driven by strong selection for this residue due to its prevalence in spicy plants.
A recent study published in Cell Metabolism found that a high-fat diet was the sole driver of weight gain in mice, with no significant impact from carbohydrates or protein. The researchers believe that fat uniquely stimulates the brain's reward centers, leading to increased calorie intake.
Researchers at the University of Leeds grew herbivore dinosaurs' diet by mimicking atmospheric conditions similar to those found roughly 150 million years ago. The study showed that many plant species had significantly higher energy and nutrient levels under high CO2 concentrations.
The world's insectivorous birds consume a significant amount of energy annually, estimated to be comparable to that of the city of New York. Forest birds play a crucial role in suppressing pest insects, with their annual food intake being around three-quarters of the global prey biomass gathered by insectivorous birds.
University of Illinois researchers found that dry-milling process removes majority of phenolics from corn kernels. Despite this, heat can release bound forms of compounds and improve antioxidant content in corn-based foods.
Researchers analyzed 5,600 studies, finding improved Risk of Bias (ROB) domain measurements since 2000. The study recommends enhancing researcher training, publishing transparent funding reports, and monitoring for improvement to increase public trust.
Scientists developed a wireless tagging device that detects spoiled food using NFC labeling tags and smartphone signals. The sensor can detect biogenic amines, giving decomposing meat its bad odor, and transmits this information to nearby smartphones.
A new UBC study found that 70 of 281 seafood samples were mislabelled, with restaurants having the highest rate. The most commonly mislabelled fish was snapper, often replaced by less valuable species like tilapia.
A study of 38,696 adults found that SNAP recipients showed less improvement in diet quality over time compared to those who did not participate in the program. The findings suggest that disparities in diet quality persisted or worsened for SNAP participants for most dietary components.
A recent study published in Cell Metabolism found that the brain values foods high in both fat and carbohydrates more than those containing only one nutrient. This suggests that processed foods, which often combine these nutrients, may hijack our body's natural signals governing food consumption.
A new study finds that a fruit and vegetable prescription program can significantly increase shopping at farmers' markets among caregivers of children living in poverty. The program, implemented in Flint, aims to address food insecurity by providing access to fresh produce.
Researchers found that children in WIC households ate more fruits and vegetables, while a CDC study assessed local government incentives for healthy food options. Model estimates also show banning trans fats could reduce health disparities and save billions in healthcare costs.
An analysis of federal food aid delivered after Hurricane Maria found that nearly 10% of items exceeded daily limits for sodium, added sugars, or saturated fats. The study highlights the need for better programs to protect the health of communities affected by disasters.
A vegetarian diet has been shown to lower the risk of heart disease, coronary heart disease, and type 2 diabetes. High-quality plant-based foods are also linked to reduced weight gain, lower cholesterol levels, and a lower risk of death.
A new study published in the Journal of Nutrition Education and Behavior found that a web-based salt education program improved salt-related knowledge, self-efficacy, and behaviors among children ages 7-10 years. The program reduced salt usage by 19% and improved children's ability to change their behaviors.
Research led by the University of Sydney found that warm water events decrease the ratio of healthy oils to protein in fish and squid, while cold water events increase their nutritional quality. This has implications for marine life, including humans, who consume similar foods.
A new study suggests that eating mangos may be more effective than taking a comparable amount of fiber in relieving constipation. The research found that mango polyphenols helped improve gut health by reducing markers of inflammation and changing the microbiome.
A study of ancient rat remains from Polynesia finds that isotopic trends reflect resource depression and reshaping of nutrient flows by early human settlers. The declines may be due to changes in food sources, such as a shift from slash-and-burn agriculture to agroforestry and nearshore fishing.
A study found that individuals with greater volume in the dorsolateral and ventromedial prefrontal cortex tend to exhibit improved dietary self-control. This suggests that brain anatomy plays a crucial role in making healthier food choices.
A nationwide survey of 3,105 adults found that poor sleep quality was associated with increased likelihood of nighttime snacking and junk food cravings. Junk food cravings were linked to higher risks of obesity, diabetes, and other health problems.
A meta-analysis of global food production cycles and their environmental impacts has identified data-supported opportunities to reduce the environmental impact of food production. The study found that some products have disproportionately high environmental impacts, while others may require trade-offs in certain mitigation strategies.
A new cooking training program has been shown to decrease sodium levels in Chinese take-out meals without sacrificing taste. The study found significant reductions in sodium content after 36 months, demonstrating the potential benefits of partnering between public health agencies, academic institutions, and community businesses.
A new study from the University of Eastern Finland finds that sensory-based food education increases children's willingness to choose vegetables, berries and fruit. The method Sapere uses a child-centered approach to promote healthy dietary habits in early childhood education.
A novel wearable nasal device was found to reduce body weight and change dietary preferences in individuals aged 50 and under. The study showed a significant drop in olfactory sensitivity and improved insulin levels in participants who used the device, while those over 50 experienced greater weight loss.
A study found that rice grown under higher CO2 concentrations has lower nutritional value, particularly in protein, iron, zinc, and vitamin B content. This decrease may have significant implications for the health of populations relying heavily on rice as a primary food source.
Research finds that rice grown under higher carbon dioxide concentrations has lower levels of iron, zinc, protein, and vitamins B1, B2, B5, and B9. This decrease may exacerbate malnutrition among populations relying heavily on rice as a staple food source.
A study of 9,641 middle-aged and elderly adults found that even moderate plant-based diet adherence can lower BMI and fat mass index over 26 years. Higher scores on a plant-based diet index were associated with lower waist circumference and body fat percentage.
The adoption of the Mediterranean-style diet varies significantly across US states, with Western and Northeastern coastal areas showing highest adherence. The study found that socioeconomically disadvantaged rural minority neighborhoods have lowest adherence rates, while factors such as education, income, and physical activity levels a...
A new study found that a vegetarian diet is the most affordable healthy dietary pattern, with an average cost of $15.44 per person per day. Compared to the Mediterranean and US diets, it costs around $2.00 less per day. The study used Amazon Grocery data to assess the nutritional quality and cost of three menu plans.
A new study found that exposure to junk food ads is associated with increased calorie intake and obesity in young people. Young people who watch more junk food adverts consume more high-calorie foods, increasing their risk of becoming overweight or obese.
A study published in Neurology found that people with a better diet, rich in vegetables, fruit, nuts, and fish, had larger brains. The study included over 4,200 participants and found that those who consumed a higher-quality diet had an average of two milliliters more total brain volume.
A study by Stephanie Borgland found that rats eating a 'cafeteria-diet' of high-fat and high-sugar foods developed brain changes in the orbitofrontal cortex, leading to increased motivation to eat despite satiety. Obesity was also observed, highlighting the complex mechanisms behind food attraction.
A new study shows that centenarians outperform younger individuals in recognizing natural foods, indicating the role of experience in shaping semantic memory. The research reveals a decline in semantic memory function only after age 90, making it a potential early indicator for neurodegenerative diseases.
A new emoji-based face scale was developed by Kansas State University researchers, showing it to be just as accurate as traditional scales in measuring kids' emotional responses to food and products. The study found that the emoji scale was used universally across different cultures.
A recent study published in Human Reproduction found that women who consume more fast food and less fruit take longer to become pregnant. The research, which analyzed data from over 5,500 women, suggests that a diet rich in fruits and low in fast food can improve fertility and reduce the time it takes to get pregnant.
Researchers found that mice lacking NAMPT in fat tissue gained no weight on high-fat diet and maintained better blood glucose control compared to normal mice. This study challenges the general view of NAMPT as an enzyme that should be boosted, and may pave the way for new treatments for obesity and metabolic disease.
A study by researchers at the University of Adelaide found that women who eat less fruit and more fast food take longer to get pregnant. The study also showed that a diet rich in fruits can improve fertility and reduce the time it takes for women to conceive.
Researchers found that increasing urban agriculture, switching to renewable energy, reducing retail and consumer food waste, and adopting plant-based diets can significantly cut greenhouse gas emissions. By implementing these measures, cities can achieve a substantial reduction in their carbon footprint.
A new study published in the American Journal of Clinical Nutrition found that introducing pureed pork as a complementary food to formula-fed infants can support early growth and development. The research suggests that meat-based diets may be beneficial for linear growth, with no increased risk of overweight at 12 months of age.
A large UK cohort study found that eating oily fish and legumes was associated with a later onset of menopause, while consuming refined pasta and rice was linked to an earlier start. The study's findings could have implications for women's health and wellbeing.
A diet rich in fish and legumes is associated with a delay of over 3 years in natural menopause, while a high intake of refined carbs like pasta and rice speeds up the process. The study also found that vegetarians and those who eat more fruits and poultry may experience later menopause.
New research suggests that reducing food product portion sizes can recalibrate perceptions of normal food intake, leading to decreased consumption. The study found that participants who were served smaller portions chose to eat less in future experiments.
A US study found that approximately one pound of food per person was wasted daily from 2007-2014, resulting in significant environmental impacts. The research also showed a paradoxical relationship between diet quality and food waste, highlighting the need for simultaneous efforts to improve diet quality and reduce waste.
A new study finds that Americans waste nearly a pound of food per person each day, with the amount of wasted food corresponding to harvests produced using 780 million pounds of pesticide and 1.8 billion pounds of nitrogen fertilizer annually. The study also found that higher quality diets were associated with higher levels of food waste.
Adolescents with strong cooking skills tend to eat more vegetables, have family meals, and prepare healthy meals at home. A new study found that these skills are linked to better nutrition outcomes in adulthood. Developing cooking skills early may provide long-term benefits for health and nutrition.
A new study found that children are exposed to over 800 junk food ads per year, with unhealthy food ads being 2.3 times more frequent than healthy food ads during peak viewing times. The research, led by the University of Adelaide, used a bespoke TV monitoring system to capture an entire year's worth of television and ads.
A new study found that specific bacteria in the small intestine play a key role in fat absorption and digestion, with certain microbes multiplying in response to high-fat foods. The findings suggest that these microbes facilitate the production and secretion of digestive enzymes, enabling rapid absorption of calorie-dense foods.
A new study published in the Journal of Nutrition Education and Behavior found that children are often the primary decision maker for school lunches and packed lunches, prioritizing their own enjoyment and food preferences. The study's findings suggest that parents' anxieties and reassurances play a significant role in accommodating ch...
A study of 5293 US adults found that smokers consumed around 200 more calories a day than non-smokers or former smokers, despite eating smaller portions. Smokers' diets were also high in energy density, meaning they consumed food with fewer nutrients and potentially increased risk of cardiovascular disease and cancer.
A new study from St. Michael's Hospital suggests that pasta can be part of a healthy diet due to its low glycemic index, which causes smaller increases in blood sugar levels. Researchers found that consuming pasta as part of a low-glycemic index diet resulted in small weight loss.
A recent study found that consuming food at restaurants, fast-food outlets, or cafeterias is associated with increased levels of phthalates in the body. The study suggests that eating at home may be less likely to contain high levels of these chemicals, which are linked to fertility problems and other health issues.
A new study suggests that adopting plant-based diets could increase global food production by 50-200 times, making it a game-changer for addressing hunger and food waste. By replacing animal-based foods with edible crops, researchers estimate that 350 million more people could be fed with the same land resources.