Articles tagged with Foods
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 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.
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 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 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 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.
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.
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 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 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 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 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 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.
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.
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.
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.
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.
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.
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.
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 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.