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 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.
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 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.
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 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 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 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.
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 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.
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.
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.
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 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 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.
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 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.
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 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 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 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 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 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 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.
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 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.
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.