Articles tagged with Foods
Researchers found that metabolic fingerprints from blood samples linked diet and nutrient biomarkers to type 2 diabetes risk in older women. Diet was shown to be a strong predictor of the disease, with fish, whole grains, and vegetable oils found to be protective.
Researchers found that individuals with high body fat percentages consumed most of their calories shortly before going to sleep when melatonin levels were high. This study provides evidence that the consumption of food during the circadian evening/night plays an important role in body composition.
A new study from North Carolina State University and the Union of Concerned Scientists found that SNAP benefits only cover 43-60% of the cost of a healthy diet. Lower-income households face significant challenges in affording a balanced diet. The study highlights the need for more affordable food options to support vulnerable populations.
Researchers create a packaging film coated with clay nanotubes and antibacterial essential oil to prevent microbial growth and over-ripening. The new technology shows promise in preserving fruits, vegetables, and meats, reducing food waste and economic losses.
A new study found that consuming high energy-density foods increases obesity-related cancer risk among normal-weight women, independent of body mass index. The study suggests that metabolic dysregulation caused by high-energy-density diets may be a contributing factor to obesity-related cancers.
Research reveals NPGL, a newly discovered protein involved in brain signalling, controls appetite and increases body fat storage even on low-calorie diets. The study also shows NPGL's role in increasing food intake when high caloric foods are consumed.
A study published in the British Journal of Nutrition found that children who eat breakfast every day have superior nutritional profiles compared to those who skip it. Children who consumed breakfast daily had higher intakes of key nutrients like folate, calcium, and iodine.
Researchers at Beth Israel Deaconess Medical Center found that consuming walnuts activates the right insula, a brain area linked to cognitive control and salience. This activation is associated with reduced hunger and increased feelings of fullness.
Research by University of Kansas sociologist Ruth Stamper finds that local food systems in Kansas and Missouri help disparate groups build relationships, bridging moral orders and environmental ideologies. Through shared sustainable farming knowledge and education, farmers from diverse backgrounds find common ground.
Marine biologists analyzed three dolphin species' diets, revealing overlap in feeding ecology despite differences in hunting strategies. The research provides valuable insights for conservation and management of dolphin populations worldwide.
A study found that infants with inhibited temperaments are more likely to be hesitant when trying new foods, while those with exuberant temperaments tend to accept new foods. Researchers observed infant reactions to new toys and food throughout the first 18 months, finding a consistent relationship between temperament and eating behavior.
A UCLA researcher calculates that feeding pets contributes to climate change, with dogs and cats responsible for 25-30% of meat consumption's environmental impact in the US. The nation's 163 million dogs and cats eat about 19% as many calories as humans, with premium pet foods often containing more animal products.
Researchers from Florida Atlantic University discover that autophagy, a garbage disposal-like process, combined with food absorption and smell influences aging. Smelling food enhances lifespan by 20% in C. elegans worms on restricted diets.
A new study published in Cell Metabolism found that artificial sweeteners paired with a low-carb diet significantly boost calorie intake. Flies offered these diets showed immediate increases in food consumption, which varied by the amount of sweetener used.
A study of 2,597 older adults found that those with poor appetites consumed less protein, fiber, and solid foods, but more dairy and sweets. Researchers hope to identify specific food preferences to help improve appetite and diet quality.
Research at Cornell University found that people with dulled taste buds prefer sweeter, high-calorie foods. Participants who had their taste receptors temporarily blocked consumed more sugar than those with unaltered taste response.
A recent study by the University of Illinois reveals that food insecurity exists in rural areas, and Feeding America's food banks are effectively reaching these communities. Despite the presence of food assistance programs, the social and economic conditions in rural areas have not improved significantly.
Researchers found that mice fed a high-fat diet exhibit withdrawal-like stress responses when switched to a low-fat diet, with dopamine levels impacted by stress signals. Blocking these signals normalizes the dopamine system, preventing binge-eating when the high-fat diet is reintroduced.
A new study published in the Journal of the American College of Cardiology found that not all plant-based diets are created equal. While a diet rich in whole grains, fruits, and vegetables reduces heart disease risk, one that emphasizes less healthy plant foods like sweetened beverages and refined grains increases the risk.
A new high-precision feeding system for lab mice reveals that timing of food consumption is critical to weight loss and maintaining circadian rhythms. Mice on a reduced calorie plan that ate during their normal feeding/active cycle lost weight despite consuming the same amount as another group fed during their rest time in daylight.
A study from Harvard T.H. Chan School of Public Health found that improving diet quality over time is associated with lower total and cardiovascular mortality. The study analyzed data from nearly 74,000 adults over a 12-year period and found that even modest changes in diet quality can significantly reduce the risk of death.
A recent study published in the International Journal of Food Science and Technology found that commercial-scale extraction and purification processes do not alter the steviol glycosides in high-purity stevia extracts. The research, conducted at the University of Bonn, provides evidence for the naturality of stevia, a popular plant-bas...
Researchers found that adults with bulimia nervosa have elevated reward-related brain activation in response to taste, which may explain their drive to eat even when not hungry. The study suggests that new treatment therapies targeting specific brain pathways could be effective.
Researchers at QUT have developed a new, genetically modified banana rich in pro-vitamin A, a crucial nutrient for fighting vitamin A deficiency. The project aims to improve the nutritional content of bananas in Uganda, where they are a staple food and lack essential micronutrients.
A new study by Michigan State University researchers found that job stress can lead to overeating and unhealthy food choices at dinnertime. However, getting a good night's sleep can help mitigate this harmful pattern.
A team of researchers led by David Julian McClements aims to quantify the ability of food nanoemulsions to increase pesticide bioavailability, posing a risk to human health. The study will investigate how nanoemulsion composition and structure impact pesticide absorption in fruits and vegetables.
A new study from UC Davis researchers found that immigrant farmworkers are less likely to use the Supplemental Nutrition Assistance Program (SNAP) compared to their US-born counterparts. The analysis of comprehensive data on farmworker households showed a significant increase in SNAP participation among citizens, while immigrants and H...
A recent study found that consuming foods high in polyunsaturated fats, such as walnuts and salmon, can favorably change appetite hormones in young adults. The study participants experienced a decrease in fasting ghrelin and an increase in peptide YY, leading to better appetite control.
Researchers at Beth Israel Deaconess Medical Center identify a pathway by which neurons driving hunger influence distant areas of the brain involved in decision-making. They found that visual cues associated with food trigger activation of specific neurons in the insular cortex, particularly in hungry mice.
Researchers found that using descriptive words typically used for less healthy foods increased vegetable selection by 25%. Indulgent labeling resulted in more people consuming vegetables, especially those with added sugar or savory flavors.
Researchers at Nagoya University found that people eat more and rate food as tasting better when eating with a mirror, not just another person. The study suggests a possible approach to improving the appeal of food for older people who frequently eat alone.
A recent study published in Pediatrics reveals that eggs can be an effective way to promote healthy growth and development in young children. The study found that eggs increased standardized length-for-age score and weight-for-age score, while also reducing prevalence of stunting by 47 percent.
A study by the University of Adelaide found that wine label descriptions alter consumer emotions, increase wine liking, and encourage higher prices. Elaborate descriptions evoke more positive emotions, improving quality perception and willingness to pay.
Researchers at the University of Copenhagen have developed a model to control alcohol content in liquid dishes, including red wine sauces. By adjusting cooking time and technique, cooks can reduce alcohol levels, making it safer for pregnant individuals or those tracking calories.
Researchers found a 12 percent decline in sodium content of households' purchases over the 15-year period, with declines observed for all top food sources of sodium. However, less than 2% of U.S. households had optimal sodium density, highlighting the need for continued efforts to reduce sodium in packaged foods.
A study by the University of Illinois found that herbs and spices on vegetables can make them more appealing to men and younger adults. Participants were more likely to choose seasoned options, especially if they were male and under 50 years old.
A study found that stressed mouse mothers gave birth to pups exhibiting binge-eating-like behavior, which was reversed by a balanced diet. The researchers identified an epigenetic signature in the embryo's brain and suggest non-invasive dietary interventions may prevent binge eating.
Researchers have created edible origami-like sheets of gelatin and starch that transform into three-dimensional structures when submerged in water. By controlling the structure's response to water, they can create various shapes, including pasta, flowers, and more, potentially reducing food shipping costs.
A study by Drexel University researchers found that erythritol, an artificial sweetener, can halt egg production and kill larvae in flies, making it a potential insect control method. The compound was tested on fruit flies and showed significant reduction in egg-laying and larval survival.
Grilled and microwaved cooking methods are best for preserving the nutritional properties of mushrooms. Microwaving and grilling improve the antioxidant activity of cooked mushrooms compared to boiling and frying. Grilling also offers additional benefits, including enhanced polyphenol content.
A study of over 16,000 healthy adults found that those who followed a pro-vegetarian diet had a significantly lower risk of developing obesity. The researchers found that participants with the most vegetarian diet had a 43% reduced risk of obesity compared to those with the least vegetarian diet.
A new study found that a simple brain-training game can help children make healthier snack choices by creating an association between happy cartoon faces and healthy food. The game involves reacting to images of healthy food by pressing a button, and doing nothing if unhealthy foods are shown. Researchers tested over 200 schoolchildren...
Researchers found that consumers prioritize taste and quality over animal welfare concerns when purchasing free-range eggs. The study suggests that consumers view better welfare as connected to a better quality product, leading to higher prices being paid for these products.
A UK study found that cafes, restaurants, fast food outlets, and schools are significant sources of unhealthy non-core foods among adolescents. The study suggests that targeting specific environments, such as eateries and schools, rather than individuals, can be an effective strategy to reduce obesity rates.
A new study suggests that early solid or tube feeding can lead to fewer symptoms, shorter hospital stays, and similar risk outcomes for patients with mild pancreatitis. However, the evidence for patients with severe disease was weak, but still did not show harm.
A recent study found that discarded food in the US food supply chain contains large amounts of key nutrients like vitamin D, fiber, and potassium. The study estimates that around 1,217 calories per person per day are squandered, equivalent to 5.9g dietary fiber, which is 23% of the RDA for women.
A UMass Amherst study found that high intake of dietary vitamin D and calcium is associated with a modest lower risk of early menopause. The study, which analyzed data from over 116,000 female nurses, suggests that vitamin D from food sources may play a role in reducing the risk of early menopause.
A study found that restaurant foods and commercially processed foods contributed to 70% of dietary sodium intake, with an average daily consumption of over 3,500mg. Reducing sodium in these foods is crucial to lowering blood pressure and preventing heart disease.
The Partnership for Food Safety Education is using Kansas State University's Center for Sensory Analysis and Consumer Behavior research to promote safe poultry handling. Key findings include the importance of disinfecting shopping cart handles, using meat bags in grocery stores, and washing hands before food preparation.
Researchers have discovered an enzyme that can break down small amounts of gluten within the digestive system, reducing symptoms in gluten-sensitive patients. The study found that taking the enzyme tablet while consuming gluten-containing foods prevented a significant amount of it from entering the small intestine.
A study by Northwell Health pediatrician Ruth Milanaik found that parents tend to choose 'health halo' products when only viewing package images, leading to a lack of nutritional label scrutiny. The research also reveals that popular children's TV shows influence kids' food choices and expectations.
The study found that Asiatic black bears prefer high-protein foods over fiber-rich ones due to digestive limitations. The bears' dietary preferences shifted as spring progressed, with a notable increase in ant consumption in June and July.
A nationwide study found middle-income Americans were most likely to eat fast food, with rich people also consuming fast food regularly. The study also showed that people with changing income levels didn't alter their eating habits, and heavy users of fast food often have less leisure time.
Researchers found that wine-derived human gut metabolites are protective against neuronal death in human cells under stress conditions. The exact composition of these metabolites depends on the individual's gut microbiota, highlighting the importance of personalized nutrition in preventing neurodegenerative diseases.
According to research by Cornell's Food and Brand Lab director Brian Wansink, retailers can increase healthy food sales through small, low-cost in-store changes. A health predisposition pyramid suggests that different marketing interventions are more successful with various shopper groups.
A new study found that food insecurity is associated with poorer mental health and specific psychosocial stressors across global regions. Nearly one in three individuals experience common mental disorders, which may be exacerbated by food insecurity's impact on nutrition and social norms.
A new study found that Instagram users use food photos as a tool to track their eating habits and achieve healthy eating goals. The research team conducted in-depth interviews with 16 people who consistently recorded and shared what they ate on Instagram, highlighting the benefits of using photos as a visual account of daily food intake.
A study by Oregon State University researchers found that households cooking at home three times a week scored an average of 67 on the Healthy Eating Index, compared to 74 for those cooking six times a week. This suggests that eating home-cooked dinners is associated with better diet quality and lower calorie intake.
A novel form of iron, combining protein fibers and iron nanoparticles, has been discovered to fortify food and drinks with iron. This new compound has been shown to cure iron deficiency in rats and is easily digested.
A longitudinal study found that parents who fed their children to soothe negative feelings were more likely to have them eat emotionally later on. Parents whose children were easily comforted by food also tended to feed them for emotional reasons, creating a bidirectional relation between emotional feeding and eating.