Articles tagged with Foods
Researchers at Aarhus University found that adding lime to fruit juice with stevia and β-glucans increases its nutritional value while promoting a sensory experience. The study's results show that the combination of ingredients can balance out the bitter aftertaste of stevia and improve the overall taste.
Researchers found that neural circuits in the striatum, a subcortical part of the forebrain, are involved in both pleasure and caloric value perception. The brain prioritizes energy storage over palatability, suggesting a link between sweetness and calorie craving.
Researchers at Georgetown Lombardi Comprehensive Cancer Center have developed a method to quickly evaluate specific food compounds in human urine. The new tool looks for isothiocyanates found in cruciferous vegetables and could help scientists identify the most beneficial anticancer foods.
A study of 6,885 adults found that tooth loss and untreated caries are associated with limited food intake, affecting quality of life. Researchers used NHANES data to examine the relationship between dentate status and number of teeth with untreated decay on reported limited food intake.
Researchers found that a poor diet and lack of exercise accelerate cellular senescence and age-related conditions in mice. Exercise was shown to prevent premature senescent cell accumulation and protect against unhealthy diet-induced damage.
Researchers developed a wearable device that tracks caloric intake by recording sounds made while eating. The AutoDietary necklace accurately identifies foods 85% of the time, holding promise for managing conditions like diabetes and obesity.
Researchers found that consuming loud noises while eating can mask sound cues that naturally limit food intake, leading to increased consumption. The 'Crunch Effect' suggests being more aware of food sounds can help individuals eat less.
Canada's nutrition label regulations are set to undergo a significant overhaul, with added sugars to be included in the new design. The move aims to help Canadians better manage their sugar intake and align with US standards.
Research reveals that spiders consume a wide variety of plant types, including nectar, sap, and leaves. These findings suggest that spiders may incorporate plants into their diets as a survival mechanism during periods when insects are scarce.
A new study suggests that mindful eating can improve glucose levels and heart health, even beyond weight loss. Researchers found greater improvements in cardiometabolic outcomes tied to Type 2 Diabetes and cardiovascular disease with a mindfulness-based weight-loss intervention.
A new Harvard University study suggests that early humans processed meat with stone tools to reduce chewing effort, allowing for a higher-quality diet and eventual emergence of hunting and gathering. By slicing meat and pounding vegetables, researchers found a significant reduction in the number of chews required per day.
Ultra-processed foods contribute nearly 90% of all dietary added sugar intake, making up over half of the US calorie consumption. Research found a strong linear association between ultra-processed food intake and overall added sugar consumption.
A study of fossilized molars reveals that many ancient primates went extinct due to reasons unrelated to food competition with rodents. Most stem primates ate different types of food than the rodents, casting doubt on the theory that rodent competition was the main reason for their decline.
Scientists discovered the chemical circuits and mechanisms in the brain that separate food consumption from cravings. The study found that dopamine is involved in the approach or craving phase, while orexin-A is linked to consumption. These findings could lead to more specific and effective treatments for overeating and drug addiction
A new study published in the Journal of the Academy of Nutrition and Dietetics found that higher protein consumption is associated with increased feelings of fullness after meals. Researchers conducted a systematic review of evidence on protein intake and perceived fullness, confirming that protein does make us feel fuller.
A study of over 18,300 U.S. adults found that increasing plain water intake by 1% daily led to significant reductions in calorie intake, saturated fat, sugar, sodium, and cholesterol consumption. The study suggests universal nutrition interventions promoting plain water consumption may be effective across diverse population subgroups.
A study published in SLEEP found that sleep deprivation amplifies the joy of eating, particularly sweet and salty high-fat snack foods. Sleep-restricted participants ate nearly twice as much fat as those with normal sleep, despite minimal energy needs.
Researchers analyzed Instagram posts from over 3 million users in food deserts and non-food deserts, finding that foods high in fat, cholesterol, and sugars were more common in the former. Regional staples like steak and okra were also prevalent in their respective communities.
Researchers used X-ray micro-computed tomography to study the microstructure of fried potato disks and observed how oil content and pathway networks change with frying time. The findings can be applied to other fried foods, revealing a correlation between pore size and oil uptake.
A study published in PLOS ONE found that adult male gorillas call more frequently than females and juveniles during feeding, especially when consuming aquatic vegetation, flowers, and seeds. This food-associated calling may help express well-being and aid group coordination and social cohesion.
A study by San Diego State University researchers found that only a small percentage of the Silver River macaque population's diet comes from human-provided food, with most relying on environmental sources. Human-monkey interactions were also largely benign, with concerns about disease transmission appearing to be overblown.
Researchers found significant balancing behavior across product categories and consumer health segments. Consumers made tradeoffs on healthy/unhealthy mixes based on priorities, contradicting stated behaviors. Retailers can use this research to promote healthier foods through targeted marketing strategies.
The Global Healthy Weight Registry found that 96% of participants ate breakfast daily and 50% weighed themselves weekly to maintain a healthy weight. Simple habits like not skipping breakfast and listening to inner cues were key to successful weight control.
A Michigan State University study found that relocating a farmers' market to downtown Flint has increased customers from low-income neighborhoods, who now have better access to fresh produce. The market's move also boosted local economic activity and attracted more bus riders.
A new meta-analysis published in the Journal of Clinical Lipidology found that consuming 1-1.5 avocados per day significantly reduced total cholesterol, LDL-C, and triglycerides when replaced with solid fats. Avocado consumption did not impact HDL levels.
A recent study in JAMA found that all provinces in China exceeded the recommended daily maximum intake of salt (5 g/d) and sodium (2 g/d), highlighting a persistent public health concern. The study suggests that total diet studies underestimate sodium consumption due to increased use of processed foods and seasonings.
A human pilot trial investigated the absorption, metabolism, and excretion of mango galloyl derivatives. Seven metabolites were identified in healthy volunteers, with two microbial metabolites significantly more excreted after 10 days of mango consumption.
Research from the University of Bath found that eating breakfast was associated with more physical activity and reduced food intake later in the day among obese individuals. The study, which compared a fasting group with a breakfasting group, built on previous research into the effects of breakfast on health.
Researchers found that when people see something associated with a past reward, their brain releases dopamine even if they're not expecting it. This could explain why breaking bad habits or sticking to resolutions is hard. The study's results suggest potential benefits for addicts and dieters.
Researchers found that mindlessly slim individuals prioritize quality over quantity in their diet and engage in enjoyment-based eating habits.
A new study reveals that Australopithecus sediba did not have a jaw structure suitable for eating hard foods, contradicting earlier research. The discovery suggests that dietary changes played a significant role in shaping the evolution of early humans.
A recent study published in Nature Communications reveals that Australopithecus sediba, a possible early human ancestor, had a significant limitation in its ability to bite powerfully. The team used biomechanical testing and computer modeling to demonstrate that biting too hard would have dislocated the jaw of this species.
A new study found that graphical displays of fiber and protein per calorie values can encourage consumers to purchase healthier menu items. The researchers observed a significant reduction in calories purchased from entrees and an increase in protein per calorie when nutrition information was displayed graphically.
Research finds that growing up poor promotes overeating when not hungry in adulthood, with childhood environment influencing food intake regulation. Studies replicate findings across different populations, suggesting early environmental experiences shape energy needs, even after socioeconomic status improves.
Researchers analyzed over 2,200 breakfast cereals and prepared meals with front-of-pack (FOP) claims, finding no correlation between the claims and nutritional quality. The FDA defines four types of FOP claims, but none can distinguish 'healthy' foods.
A study by Lucy Hunt found that certain evaluative contexts elicit similar first impressions, such as face-to-face and video, but not face-to-face and photo. Meanwhile, Dr. Kristina Durante's research on mate choice suggests that encountering a potential partner serendipitously enhances perceptions of future love and satisfaction. Thes...
Childhood socioeconomic status may influence people's food choices as adults, with those from lower SES environments more vulnerable to unhealthy weight gain. Serving order and labels also play a role in convincing people to make healthier food choices.
Researchers found that a population of suppressive T cells in the small intestines prevents immune responses to solid foods. Dietary antigens induce development of most pTreg cells in the small intestines, which play a key role in determining how our immune system handles food.
A new study published in Science suggests that food tolerance emerges over time in normal individuals due to specific populations of T cells. The research found that consumption of a normal diet stimulates gut cells that suppress rejection of food by the immune system, making children more susceptible to food allergies.
A recent study found that a higher monetary cost of dietary intake is associated with improved diet quality, increased fruit and vegetable consumption, and weight management. The researchers monitored 2181 Spanish adults for ten years and discovered that spending more on food led to better health outcomes.
Researchers found that dieters ate 39% more cookies after seeing a negative message about sugary snacks compared to those who saw a positive message. Dieters who saw a two-sided message chose 47% fewer unhealthy snacks than those who saw a negative message.
Food pantry clients make choices based on factors such as limited resources and unintentional design. Simple adjustments like raising healthier products' profiles and making them easy to access can nudge clients towards healthier options.
Researchers found that people eat fewer calories when served smaller pizza slices on large tables, as the larger surface distracts from slice size. The study recommends serving food in small portions and on large surfaces to promote eating less.
A study published in Molecular Nutrition and Food Research found that rats who cycled between healthy and junk food diets over 16 weeks showed similar gut microbiota changes to those fed junk food continuously. The researchers suggest targeting certain gut bacteria may help treat metabolic disorders.
A new study found that consuming flavonoids from anthocyanins (blueberries), flavanones (citrus fruits) and flavones (red wine) can significantly reduce the risk of erectile dysfunction, with a 14% lower risk associated with higher total fruit intake.
A recent study evaluated the evidence linking saturated fats and sugars to coronary heart disease, concluding that sugar consumption is a greater contributor to CHD risk. Consuming high amounts of refined added sugars has been linked to increased risk of CHD, prediabetes, and diabetes.
Research suggests Mexican immigrant children's diets are influenced by their new cultural environment, deviating from their mothers' healthier traditional diets. The study found that children in immigrant families face different social and nutritional environments than their parents.
A recent study found that smaller plates can lead to a 30% reduction in food consumption on average, particularly when diners are self-serving their portions. The research also discovered that consumers who are unaware they are being monitored are more likely to benefit from the use of smaller plates.
Researchers found that offering smaller portions consistently motivates individuals to choose healthier options, regardless of hunger levels. Desirable non-food rewards also increase motivation for choosing smaller portions.
A study by Cornell Food & Brand Lab found that diners ordering from heavier wait staff were four times more likely to order dessert and 17% more alcohol. The research suggests that a waiter's weight can play a significant role in influencing diner behavior, particularly when it comes to indulging in treats.
The study found an increase in the nutritional quality of foods chosen by students and a decrease in energy density after implementing the Healthy Hunger-Free Kids Act. Meal participation rates remained unchanged at 46 percent before and after implementation.
Research found that eating moderately hungry reduces blood glucose levels after meals, whereas eating when not hungry may be detrimental to health. This study suggests that individuals should listen to their hunger cues and eat when they're truly hungry rather than relying on convenience foods.
Researchers found that consumers associate 'healthy' foods with less fillingness, leading to increased portion sizes and consumption. Highlighting the nourishing aspects of healthy food can mitigate this bias, providing a potential solution for managing weight.
Researchers at UMass Medical School and UMass Lowell are developing Flexware technology to estimate caloric intake of obese patients. The system will be pilot-tested in a clinical trial to increase accuracy and reduce patient bias.
The study found that mirrors in consumption settings can reduce the perceived tastiness of unhealthy food, leading to lower consumption. The presence of a mirror did not affect the taste of healthy food, suggesting it's only an issue for unhealthy options.
Eating lettuce is over three times worse in greenhouse gas emissions than eating bacon, according to a Carnegie Mellon University study. A vegetarian diet with recommended 'healthier' foods increases energy use, water use, and GHG emissions by 38%, 10% and 6% respectively.
A new sensor, QStamp, enables consumers to monitor food freshness and reduce waste by 51%, as reported by the FAO. The smart tag allows users to track their at-home products, receive notifications for expiration dates, and make informed purchasing decisions.
A Drexel University study found that introducing healthier options to restaurants and supermarkets can increase consumer demand for nutritious foods, particularly in rural communities. The 10-month intervention program resulted in high levels of satisfaction among participating businesses, indicating the feasibility of such campaigns.
A new study published in the American Journal of Clinical Nutrition reveals that a low sugar diet can make foods taste sweeter, but does not change an individual's preferred level of sweetness. Despite the difference in sweetness ratings, participants on a reduced sugar diet did not alter their preference for sucrose content.
Research by Urvashi Bhattacharyya and Upinder Bhalla found that rats used a 'run-and-scan' approach to locate targets, scanning across options before selecting the correct one. This strategy outperformed 'tracking' in familiar environments with known paths to food.