Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
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.
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 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.
A new study finds that financial resources are the primary factor limiting diet choices in so-called 'food deserts', where residents often have to travel long distances and spend more time and money to shop at supermarkets. The study suggests that improving affordability is crucial to addressing public health concerns in these areas.
Researchers found that cooking at home more often is associated with a greater dietary compliance and a lower risk of unhealthy eating. The study showed no increase in costs for eating a healthier diet, challenging common assumptions about income and education. Home-cooked meals were linked to diets lower in calories, sugar, and fat.
A nutrition study found that men with impaired glucose metabolism experience a negative impact on blood glucose regulation when consuming high-carbohydrate foods in the evening. In contrast, healthy men do not show a significant effect of carbohydrate timing on blood glucose levels.
A new study by UC Santa Barbara researchers found that adopting healthier diets could reduce greenhouse gas emissions and lower healthcare costs. The study's results show a significant impact on climate change mitigation through the food system and healthcare systems.
A study published in JAMA found that nearly half of US deaths from heart disease, stroke, and type 2 diabetes are linked to inadequate diet. The main culprits were excess sodium consumption, as well as overconsumption of processed meats and sugar-sweetened beverages.
A University at Buffalo researcher says there is insufficient evidence to support dietary recommendations for children with elevated blood lead levels. The CDC's guidelines suggest eating iron-rich foods, calcium, and vitamin C, but the author argues that this approach lacks scientific backing.
A new study suggests that image-based dietary assessment (IBDA) has promise in improving health outcomes and nutrition policy, but more formalized training is needed for dietitians to accurately assess food intake. Dietitians need training in skills such as food measurement, preparation, and computerized nutrient database systems.
A study published in the Journal of the American College of Cardiology recommends a whole food, plant-based eating pattern for optimal heart health. Leafy green vegetables, blueberries, and plant proteins such as lentils and beans are highlighted for their cardiovascular benefits.
A systematic review found that lowering healthy food costs increases their consumption, while raising unhealthy food costs decreases intake. This intervention strategy has the potential to prevent disease and reduce healthcare costs associated with diet-related health issues.
Researchers found that providing individuals with dietary recommendations and support led to small increases in the intake of healthy foods. Small reductions in body weight, waist circumference, and blood pressure were observed, while high-density lipoprotein cholesterol levels rose over time.
Scientists propose three main areas to fight malnutrition: Basic Nutrition focusing on nutrient science, Applied Nutrition on population health and wellbeing, and Clinical Nutrition on diagnosis and treatment. The goal is a better integration of knowledge in healthcare professionals' daily practice.
A diet rich in fruit and vegetables is associated with a significantly lower risk of chronic lung disease (COPD) in former and current smokers. The study found that each additional daily serving was linked to a 4-8% lower risk, with the strongest influence coming from apples, green leafy vegetables, and peppers.
A study by Ohio State University researchers found that a Mediterranean diet rich in anti-inflammatory foods such as seafood and plant-based proteins can help reduce pain associated with obesity. The study also highlights the importance of diet quality over quantity in managing weight-related pain.
Researchers found that reducing calorie consumption slows down ribosome production, giving cells extra time to repair themselves and maintaining overall bodily function. This study provides insights into the mechanisms of aging and may help inform decisions about diet and nutrition.
Adults with higher intakes of dietary protein see greater benefits in muscle mass and strength, regardless of food source. Greater protein intake improves muscle health and strength in both men and women.
A new study found that 6% of low-income residents in Washington State lack reasonable access to healthy food due to a lack of personal vehicles. The researchers suggest expanding home delivery options and creating tools to assess food access reflecting local priorities.