Articles tagged with Foods
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A recent study published in eLife found that REM sleep loss leads to increased consumption of unhealthy foods, particularly sucrose and fat. The researchers discovered that inhibiting neurons in the prefrontal cortex reverses the effect of REM sleep loss on sucrose consumption.
A study found that men eat more when in social situations, especially with spectators, due to the desire to demonstrate strength and virility. Women, on the other hand, tend to eat less with spectators and describe the experience as embarrassing.
A recent study found that restaurants often provide inaccurate information about food safety risks, particularly with undercooked beef hamburgers. Despite menus complying with FDA guidance, servers frequently contradict this information, leaving customers confused and vulnerable to foodborne illnesses.
A new study found that rats with low blood alcohol levels do not consume more calories, contradicting previous assumptions. However, rats with high blood alcohol levels consume fewer calories and lose weight, suggesting a different relationship between feeding behavior and intoxication.
A study of over 38,000 US children found their diet quality improved between 1999 and 2012, but still lags behind, with disparities seen among racial and economic groups.
Eating excessive fatty foods during adolescence may alter executive functions, leading to cognitive and psychiatric problems. The study found that high-fat diets deplete reelin levels, a key protein for brain synapses.
A study by SISSA researchers found that our brains use color to guide food choices, with red foods being perceived as more calorie-dense. The visual system's trichromatic nature and evolutionary history support this preference.
A study found that individuals with a gene variant that enhances bitter taste perception were nearly twice as likely to consume excessive sodium. This genetic variation also influenced food choices, but not sugar or alcohol intake. The research may help people make better food choices tailored to their individual preferences.
Most smartphone applications claiming to improve diet and nutrition fail to adhere to evidence-based guidelines. A study found that over 75% of apps received low scores for addressing daily food group amounts and whole grains. This highlights the need for app developers to address these gaps.
A study by the American College of Allergy, Asthma, and Immunology found that most colleges lack integrated systems to support students with food allergies. The study's lead author, Ruchi Gupta, MD, notes that these students value feeling secure and willing to work with school officials to create education around their needs.
Children who live at least half a mile away from a grocery store have higher rates of asthma, with 21% vs. 17% for those closer to a store. Limited access to fresh produce increases asthma risk.
Researchers discovered that marine plastic debris emits a sulfurous compound, dimethyl sulfide, which attracts seabirds with keen sense of smell. This olfactory cue tricks birds into eating plastic, making them more likely to consume it than other species.
Increased enrollment in Georgia's SNAP program led to a 82% growth in food retailers between 2007-2014. Small retailers accounted for the majority of this increase, with many convenience stores and gas stations expanding their SNAP acceptance.
A new study found that television cooking shows rarely model proper food safety measures, with only 4 out of 39 episodes showing compliance with recommendations. The study highlights the need for food safety training and education on these programs to reduce the incidence of foodborne illness.
Research shows that a moderately reduced maternal food intake can accelerate the rate of aging in offspring's hearts. The study used baboons and found signs of impaired heart function at five years of life, equivalent to twenty human years.
A study published in Frontiers in Nutrition found that adopting a plant-based diet can significantly decrease the environmental impact and phosphorus footprint, with a potential reduction of 72% in phosphorus fertilizer requirements. This change has a moderate effect on reducing phosphorus excreted by the environment.
The Food Hero program, launched by Oregon State University, uses a combination of clear messaging, kid-friendly recipes, and community engagement to encourage healthy eating among low-income families. The initiative has shown promising results, with over 36% of tested recipes receiving the 'kid-approved' rating.
A new study by Cornell University economist John Cawley found that the Berkeley soda tax resulted in price increases of less than expected, indicating consumer sensitivity. The study also showed that proximity to untaxed rival stores affects the pass-through of taxes to consumers.
When we eat fatty foods, our body's response is coordinated between digestive organs, nervous system, and gut microbes. Intestinal cells undergo interior remodeling in response to fat influx, including changes in nuclear shape and gene activation.
Food cooked at high temperatures may contain toxic chemicals that raise the risk of heart disease. Researchers found that traditional South Asian cooking methods can lead to the formation of trans-fatty acids and other toxins, which are linked to higher heart disease rates in some communities.
Researchers found that consuming high oleic canola oil enriched with Omega-3 significantly reduced triglyceride levels and PCSK9 protein concentration in plasma, suggesting a potential role for dietary fat in preventing cardiovascular diseases.
A new study published in Preventive Medicine found that people who can delay immediate gratification are less likely to eat at fast food establishments. The research suggests that assessing an individual's ability to wait for a larger sum of money may help prevent unhealthy behaviors and improve healthy food choices.
A study by Purdue University found that adding whole eggs to a salad increases Vitamin E absorption, particularly when consuming vegetables high in fat. This research supports the idea of combining foods to improve nutrition value and absorption.
A study published in the Journal of Marketing Research found that people will choose smaller portions of food when they are enticed by the multisensory pleasure of taste, smell, and texture. This approach can lead to positive outcomes for consumer satisfaction and health, while also benefiting profits in the food industry.
Researchers found that a mediocre Italian soup started the meal improved subjects' overall liking for the pasta dish compared to a high-quality one. The study suggests restaurants can improve customer experiences by varying dishes by cuisine type to avoid negative responses.
A 24-week behavioral study found that combining fitness apps with social support and accountability helps teens maintain weight loss. However, when smartphones were the only tool, teens lost initial weight but couldn't sustain it.
A new NYU study found that only a small fraction of fast-food consumers make healthy choices due to current calorie labeling. The researchers recommend improving labeling to boost the odds of diners making healthy choices, including making calorie information more visible and providing average daily recommended intake.
Researchers at Mizzou have identified a defect in the lower esophageal sphincter as a potential cause of megaesophagus, a devastating disease in dogs. A new treatment approach uses video fluoroscopic swallow studies and therapies like Botox to improve symptoms and quality of life for affected dogs.
A new study from Cornell Center for Behavioral Economics in Child Nutrition Programs finds that career development opportunities are crucial for food service directors to adopt healthier lunchroom changes. Food service directors who participate in professional organizations and trainings are more likely to be aware of the Smarter Lunch...
A new study by the University of Southampton uses jellyfish to track marine animals' movements and locations, providing a powerful tool against food fraud. The research can also be used to maintain healthy sustainable fish stocks and ensure consumer confidence in marine eco-labelling.
A recent study by Jacob Neiheisel found that liberal branding can affect election outcomes, with stronger influence on down-ballot races. The researcher analyzed campaign ads and survey data from the 2004 US presidential election, revealing that name-calling has a role in shaping voters' attitudes towards candidates.
A new therapeutic target has been identified for the treatment of compulsive binge eating, targeting the brain receptor TAAR1. Activation of this receptor shows promise in reducing maladaptive feeding behaviors and blocking addiction-like behavior to junk food.
A new study found that people with a defective gene variant prefer high-fat foods over sugary ones, contributing to weight gain. Researchers tested participants with lean, obese, and MC4R-defective genes, showing a link between genetic variants and food choice.
A study found that rewards points encourage healthy food selection by appealing to future choices, leading to more salad sales and a returning customer base. Rewards points counteract impulsive desires for indulgent food, promoting long-term health goals.
A recent study found that none of the 20 YMCA-operated after-school programs in South Carolina met all five Healthy Eating standards. The programs served fruits and vegetables on a greater number of days, but were deficient in serving whole grains, water, and limiting sugar-sweetened beverages.
A new review provides a comprehensive guide for diagnosing and managing food allergies in children and adults. The study highlights the importance of clinical history, diagnostic testing, and supervised oral food challenges to accurately diagnose and treat food allergies.
A small study found that smoking decreases dietary intake by reducing ghrelin levels, a hunger hormone. This effect can help explain why current smokers are less likely to be obese than non-smokers.
One-year-olds expect people from different cultural backgrounds to have varying food preferences unless they belong to the same group. This study highlights infants' sensitivity to subtle social cues and their ability to think in sophisticated ways about these differences.
A new report reveals that nearly half a million B.C. residents struggled to afford food in 2011-12, with families and children facing extreme hardship. Provincial government actions are needed to address this issue.
A Canadian study found folic acid fortified food reduced rates of congenital heart defects, with significant declines in conotruncal and coarctation of the aorta defects but no impact on chromosomally associated defects. The findings are applicable to the US population due to similar implementation timelines.
Scientists have developed a new device that can isolate natural aromatic molecules associated with sweet tastes. The device, called GC-OAT, uses an olfactoscan to deliver continuous streams of aromas through a tube to a subject's nose, allowing researchers to screen for odor compounds in real foods.
A University at Buffalo study finds that fussy infants who find food more rewarding are at a higher risk of obesity. The research assessed infant temperament through a questionnaire, measuring cuddliness and food reinforcement.
A new study by the American Heart Association reveals that limited access to nearby stores selling fresh food may increase residents' risk of developing signs of early heart disease. The research found that healthy food stores within one mile of their home significantly reduced or slowed the progression of coronary artery calcium buildup.
A new study finds that humans have the highest number of cortical neurons among primates, but the prefrontal region's size is similar to non-human primates. Cooking allowed early humans to overcome energetic barriers, enabling brain growth and development.
A recent study by Cynthia Levine suggests that people who fit better with their culture have healthier eating habits. In the US, independent behavior predicts a healthy diet, while in Japan, interdependence is linked to healthier eating.
A study found that nearly half of US adults consume sugar-sweetened beverages daily, and two-thirds eat discretionary foods like cookies and candy. Despite supermarket access, these unhealthy choices persist, suggesting a need to address junk food marketing and nutrition education.
A study published in American Journal of Kidney Diseases found that following a DASH-style diet can lower the risk of developing chronic kidney disease over two decades. The diet, which emphasizes whole grains, fruits, vegetables, and low-fat dairy, was also shown to reduce blood pressure and cardiovascular disease risk.
A Mediterranean diet has been shown to improve cognitive function and slow down cognitive decline. The diet's focus on plant-based foods, low dairy intake, and olive oil as a primary source of fat may contribute to its benefits.
A new study by UTHealth found that Brighter Bites significantly reduced added sugar intake among first-grade children and improved home environments, including increased cooking from scratch at home. Parents also showed improvements in nutrition knowledge and behavior.
A ketone drink developed for soldiers improved endurance performance in highly trained cyclists, enabling them to cover an additional 400 meters. The supplement works by temporarily switching the primary source of cellular energy from glucose or fat to ketones, reducing lactic acid production and muscle fatigue.
A recent study published in the journal Obesity found that severely obese women's brain activity differs from lean counterparts when it comes to responding to food cues. Despite reporting fullness, their brains continued to react similarly to hungry states, with sustained activation in reward centers.
A recent study found that only 53% of Americans are aware of food waste being a problem, despite its negative environmental impacts. The study identified practical benefits such as reduced risk of foodborne illness, but also feelings of guilt and misconceptions about the importance of food waste.
Researchers found significant improvements in eating habits among participants who attended Jamie Oliver's Ministry of Food courses, including increased fruit and vegetable intake. The study also showed a decrease in snack consumption and an increase in cooking confidence.
A study has found that a father's metabolic health can be passed to his children and grandchildren, increasing their risk of developing metabolic disease. The research discovered that obese fathers are putting their sons at risk of developing fatty liver disease and pre-diabetic symptoms.
A review of existing research concludes that manipulating food product order or proximity can positively impact food choices. Healthy food nudging is promising, with 16 out of 18 studies showing a positive impact. The review suggests using placement of products to promote healthier options, such as vegetables being placed first in line.
A new study reveals that artificial sweeteners can stimulate appetite by integrating sweetness with energy content in the brain, leading to increased food consumption. Researchers found that chronic exposure to sucralose increased the animal's motivation to eat more food, even when they had enough calories.
Exposure to social-based messages promoting healthy eating increases consumption of fruit and vegetables, while reducing high-calorie snack consumption. The researchers found that a 'liking social norm' message had a powerful effect on food choices.
Researchers from the University of Sydney have developed a portable and easy-to-use method to help people estimate portion size using only their hands. The 'finger width' method was found to be more accurate than household measures, with 80% of food sizes assessed within 25% of their true weight.
A study by Baylor University finds that successful dieters focus on adding healthy foods they enjoy, rather than restricting themselves from favorite treats. This approach helps individuals with high self-control achieve their health goals.
Researchers at York University and CAMH discovered a new link between the OXTR gene and binge eating behaviors. The study found that specific genetic variations contribute to overeating habits, suggesting oxytocin plays a role in regulating behavior.