Articles tagged with Foods
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 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...
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.
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 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.
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.
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 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.
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.
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.
Researchers found that rats fed high-sugar diets experienced increased body fat mass, liver damage, and brain inflammation. A balanced diet was shown to mitigate these effects, highlighting the potential risks of sugar-laden diet products.
A new study found that gut bacteria in fruit flies can reprogram the body's nutritional needs to safeguard against nutrient deficiencies. The bacteria induce a metabolic change that mimics protein satiety, altering appetite and fertility.
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.
A study by Maureen Storey, PhD, found that consumers of frozen fruits and vegetables have significantly higher intakes of key nutrients like potassium, fiber, and calcium. Additionally, adult consumers of frozen fruits and vegetables have lower BMI than non-consumers.
A new study reveals that genetic variations affect eating behaviors and food preferences in healthy individuals. Researchers found associations between specific genes and intake of chocolate, vegetables, fiber, salt, and fat.
Researchers found that nutrition label users tend to select healthier foods, such as fruits, vegetables, and beans, while avoiding refined grains and fried foods. The study suggests that dining facilities can encourage healthy eating behaviors by increasing nutrient-dense food options and product reformulations.
A Yale University study found that areas restricting trans fats in foods had fewer hospitalizations for heart attack and stroke. The finding suggests limiting trans fats could have a widespread impact as the FDA's ban takes effect nationwide.
A new study reviews EU and US food colouring legislation to find ways to reduce regulatory barriers to international trade. Key findings include differing rules on colour additives, labelling requirements, and natural vs synthetic colours.
Gray wolves and other large predators are adapting to human-modified environments by changing their social structures, movements, and behavior to acquire anthropogenic resources. This phenomenon has serious implications for wider conservation efforts, including wolf reintroduction programs.
A diet high in short-chain fatty acids produced by gut bacteria has been found to protect against the onset of type 1 diabetes. The study, published in Nature Immunology, suggests that this special diet can improve immune tolerance and reduce inflammation.
A recent study found that bestselling cookbooks offer little useful advice on reducing food-safety risks. Only 89 out of 1,497 recipes provided relevant and safe cooking temperatures. Recipes often perpetuate unreliable methods such as checking for juices to run clear or using subjective indicators like cooking time.
University of Waterloo researchers developed a 17-question survey, Mealtime Audit Tool (MAT), to identify barriers to food intake in hospitals. The tool aims to improve nutrition practices and reduce malnutrition rates, potentially shortening hospital stays.
Early mammals developed side-to-side jaw motion, enabling them to grind food and eat a more diversified diet. This adaptation contributed to their survival during mass extinctions.
A study by Penn State researcher Amit Sharma found that people who frequently dine out tend to under-estimate their spending and then raise their budgets, leading to over-spending habits. The results show that mental budgeting may cause consumers to discount the future and place higher value on current consumption.
Research by Lindsay Naylor reveals fair trade certification has both positive and negative effects on coffee producers in Mexico. The program has assisted families but also limited their mobility, with many farmers making only $500-1,000 annually. Additionally, the power of coffee production is often used as a political weapon.
The Brain Health Food Guide provides evidence-based dietary advice for older adults, highlighting the importance of a balanced diet rich in fruits, vegetables, whole grains, and healthy fats. Research suggests that following this guide can decrease the risk of Alzheimer's disease by 36% and mild cognitive impairment by 27%.
A new study found that 'low-content' nutrient claims on packaged goods do not necessarily indicate better nutrition; instead, they can be relative within brands or categories.
Researchers create a system to detect eating behaviors and emotional responses using wearable devices, aiming to reduce obesity. The M2FED approach uses sensors to measure mood and conversation, with high accuracy rates for detecting emotions such as anger, anxiety, boredom, happiness, and sadness.