Articles tagged with Foods
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 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.
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.
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.
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.
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.
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 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 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 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 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.
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.
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 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.
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.
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.
Researchers found that pasta consumption is associated with a higher diet quality, greater adherence to the U.S. Dietary Guidelines, and lower levels of saturated fat and added sugar compared to non-pasta eaters.
A new Brown University study found that SNAP benefits increase a household's overall spending on food each month, with an equivalent cash benefit leading to much smaller increases in food spending. Households receiving $100 in SNAP benefits spend around $50 more on food each month.
A new study by University of Florida researchers found that people seeking emergency treatment for food obstruction are 10 times more likely to do so during or after national holidays and sporting events. The study also identified turkey as the most common impacted food, followed by chicken and beef.
Researchers used lab rats to demonstrate how environments shape eating habits, finding that pairing junk food with specific sound cues can reverse habitual behavior. Simple interventions like reminders or interrupting automatic processing of junk-food cues may also be effective in stymieing unhealthy food consumption.
A new study suggests that an anti-inflammatory diet rich in vegetables, fruits, fish, and whole grains can help prevent bone loss and fractures in post-menopausal white women younger than 63. The researchers found a correlation between lower-inflammatory diets and lower risk of hip fracture in this subgroup.
A new model for defining healthy eating is presented in a review article, taking into account caloric load, cellular respiration, and food perception. The study aims to reduce the risk of weight gain and cardiometabolic disease by understanding the complex factors involved.
A RAND Corporation study found that convincing low-cost lunch truck operators to provide healthier meals is possible with proper training and support. The study showed that healthier meals can be profitable for food trucks, especially those targeting white-collar or residential areas, and that consumers give them high ratings.
Researchers found that brief conversations in waiting rooms increased fruit and vegetable consumption among low-income families, with a nearly four-fold increase in program use. The Double Up Food Bucks program matches SNAP funds spent on healthy foods, supporting local growers.
A collaboration between two research teams has resolved a scientific controversy on calorie restriction's effects on aging. The study shows that restricting calories improves survival, reduces cancer, cardiovascular disease, and insulin resistance in adult and older primates but not in younger animals.
A large study found that consuming hot red chili peppers is associated with a 13% reduction in total mortality, primarily due to heart disease and stroke. The study analyzed data from over 16,000 Americans who were followed for up to 23 years.
A new urine test can quickly detect whether a person has a healthy diet by measuring biological markers created by the breakdown of foods. The test provides an instant indicator of whether a person is eating healthily, promising to revolutionize the way we assess diet quality.
Researchers from the University of Surrey propose a new comprehensive categorisation of food scares to address consumers' distrust in the food supply chain. The system differentiates between scares caused by wilful deception and transparency issues, enabling risk management teams to develop effective strategies.
A new study found that parents' motivation for buying prepackaged, processed foods goes beyond time savings. Nearly half of parents reported choosing frozen meals because their families enjoy them, while a quarter preferred the cost savings.
A new set of clinical guidelines aims to prevent the development of peanut allergy in infants by introducing peanut-containing foods early. The recommendations focus on high-risk infants, suggesting introduction between 4-6 months, and those with mild eczema, around 6 months.
A new review examines the potential health benefits of resistant starch, a form of starch not digested in the small intestine. It has been linked to improved blood sugar control and enhanced gut health through increased production of short-chain fatty acids.
Researchers found that the largest-brained species of electric fish have the highest demand for oxygen, while the smallest-brained species have the lowest. This suggests that large brains can only evolve if constraints on energy intake are lifted or alternative solutions are found to accommodate the increased energy demands.
Grapes are the third most common cause of food-related choking after hot dogs and sweets in young children. The small airways, lack of teeth, and easily distracted nature make them prone to choking hazards.
New research suggests that chimpanzees do not display a tendency to help others, nor are they spiteful, when there is no anticipated benefit to themselves. In two experiments, chimpanzees could determine whether or not a peer received access to food and showed no preference for either providing access or denying access.
A Kansas State University study found that celebrity chefs exhibit poor food safety habits, including inadequate hand-washing and contamination risks. The researchers suggest that celebrity chefs can promote better food safety practices through education and awareness.
Scientists at the University of York found evidence of raw animal tissue, uncooked starch granules, and pollen grains in a 1.2 million year old hominin's dental plaque. This suggests that Europe's earliest humans did not use fire for cooking until around 800,000 years ago.
Consumers in three US cities showed willingness to pay a premium of up to 17% for second-generation biofuels, which are made from sustainable biological non-food sources. The study found that marketing efforts could improve perceptions and increase consumer adoption.
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 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 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.