Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
Research by Jaehoon Lee suggests that lower class individuals are more likely to assume food will be less delicious due to poor service, while higher class people do not typically make this assumption. This holistic view of life creates a 'carryover effect', leading to negative judgments about other aspects of the consumer experience.
The study investigates how consumer ethnocentrism influences the purchase of food products with local, regional, or traditional features. It finds that consumers highly value these products and their levels of ethnocentrism are sometimes related to effective purchases.
A University of Michigan study found that food-related cues stimulate brain activity, leading to overeating among some participants. The study revealed that such cues have little impact on liking or pleasure derived from eating.
A recent study from the University of Helsinki found that disordered eating among young adults has significant long-term negative health effects, including higher body weight, lower psychological wellbeing, and a lower self-evaluation of general health. Early recognition and treatment are crucial to mitigate these effects.
Scientists found that biofortified corn flour retained the highest percentage of carotenoids after boiling, while deep-fried cornmeal puffs lost most of the compounds. Cooking methods like microwaving, pan-frying, and hard-boiling eggs also preserved carotenoids, but scrambling caused some destruction.
A study models the effects of removing farmed animals from the US agricultural system on food production and greenhouse gas emissions. Removing animals resulted in increased food availability, but also led to nutrient deficiencies and reduced GHG emissions by 28%. The removal of animals had unintended consequences on the food supply
Insect-based food sources present a significant nutritional opportunity due to their high levels of animal protein and key micronutrients. However, the nutritional quality of insects is influenced by their diet and environmental impact remains a concern.
A recent study published in Diabetologia found that a diet rich in antioxidants, particularly from fruits and vegetables, tea, and moderate alcohol consumption, is associated with a lower risk of type 2 diabetes. Women with the highest antioxidant scores had a 27% reduced risk compared to those with the lowest scores.
A new study lists beneficial foods for managing rheumatoid arthritis symptoms and progression, including blueberries, ginger, and green tea. Patients can support disease management through food and diet without harmful side effects.
A golden potato engineered to be more nutritious than white potatoes has the potential to prevent disease and death in developing countries. The yellow-orange tuber provides up to 42% of a child's recommended daily intake of vitamin A and 34% of vitamin E.
A Michigan State University study found that people fit into specific 'vinotypes' based on their food and beverage preferences. The researchers recommend that servers and sommeliers consider these preferences when suggesting a wine. By trusting their own palate, consumers can make informed choices about wine pairings.
Researchers will study the effects of a multicultural healthy diet rich in anti-inflammatory foods on cognitive function and inflammation. The study aims to assess whether this diet can reduce cognitive decline and Alzheimer's disease risk in middle-aged and older participants.
A comprehensive study reveals that displaying calories on menus reduces consumer calorie intake by 27 calories per meal, while retailers respond by offering more low-calorie options.
The prevalence of obesity in the UK has almost doubled over two decades, with food taxes being suggested as a measure to correct this trend. However, experts disagree on its effectiveness, with some arguing it is too simplistic and overlooks other factors influencing obesity.
A study found that people who can easily taste salt have differing amounts of salivary proteins than those who are less sensitive. This could lead to the development of more palatable low-sodium foods.
A new study found that Chinese adults who enjoyed spicy foods ate less salt and had lower blood pressure, suggesting a potential health benefit. The study linked spice preference to brain activity in regions involved in salty taste, supporting the idea that spices can reduce salt consumption.
A new study reveals that Madagascar's fruit is too low in protein for lemurs to sustain themselves, prompting them to adopt a leafy diet and develop unusual behaviors like hibernation. The research sheds light on the evolution of lemurs' dietary habits and highlights their unique characteristics.
A recent study published in the journal Appetite found that marketing food as a 'meal' rather than a 'snack' can lead to reduced consumption and overeating. Researchers discovered that participants who consumed pasta labelled as a 'snack' ate more at a subsequent taste test compared to those who had eaten it as a 'meal'. This suggests ...
A recent study published in Psychonomic Bulletin & Review found that calorie-dense foods are more distracting than low-calorie foods or everyday objects, even if they are not related to food. The researchers used a distraction paradigm to test how participants' thoughts and cognition relate to their eating habits.
Researchers found triclosan accumulates in nylon bristles and is easily released when switching toothpaste types, exposing users to unregulated doses. Other chemicals like BHT and methyl salicylate also accumulate in toothbrushes.
A new study found that eating a mushroom-rich breakfast resulted in less hunger and a greater feeling of fullness compared to a meat breakfast. The study also showed that mushrooms can be as satiating as meat when protein levels are matched, indicating potential benefits for weight management and overall wellness.
Researchers developed an engineered protein therapy based on the GDF15 molecule to treat obesity. The treatment successfully lowered body weights, insulin levels, and cholesterol in obese mice, rats, and primates.
A new study published in The Lancet Diabetes & Endocrinology suggests that a diet rich in omega-6 polyunsaturated fats may significantly reduce the risk of developing type 2 diabetes. Researchers found that individuals with higher levels of linoleic acid, the major omega-6 fat, had a lower chance of developing type 2 diabetes.
A study found that calorie postings on menus lead to a significant increase in health-related discussions in online restaurant reviews, suggesting potential spillovers towards healthier restaurants. The result indicates that calorie posting can shift consumers towards healthier alternatives not only inside but also outside the restaurant.
Scientists at the University of Warwick have identified tanycytes, key brain cells controlling appetite, which detect amino acids in food and inform the brain about fullness. Eating foods high in specific amino acids can activate these cells, leading to feelings of fullness and potentially aiding weight management.
Researchers at Yale University found that individualized diets based on food sensitivity testing significantly improved symptoms in patients with irritable bowel syndrome compared to a placebo. The study suggests that tailored dietary approaches may be a viable alternative to traditional treatments.
New research from NYU Langone Health links wireless food stamp transactions to the buying of more healthy foods by people with low incomes. On average, SNAP beneficiaries purchased 5.4 more cups of fruits and vegetables when using EBT-equipped vendors compared to similar shoppers who paid with cash.
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.
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.
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.
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.
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.
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 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.
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.
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 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 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.