Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
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 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.
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 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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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 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 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 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.