Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
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 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.
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.
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.
A Cornell University study found men will eat significantly more food in the company of women than other men, consuming 93% more pizza and 86% more salad. When dining with men, many women felt they overate and were rushed through their meal.
Researchers found that consuming sweets activates neurons in the dorsal hippocampus, a critical region for episodic memory. This process is necessary for making memories, including those related to eating behavior. The study suggests that forming memories of meals can help control eating habits.
Researchers found strong associations between hunger and poor health, including birth defects, anemia, and behavioral problems. Doctors are recommended to ask about food security during regular office visits to identify patients at risk.
A new study by Johns Hopkins Bloomberg School of Public Health found that US chain restaurants with voluntary calorie labels have an average of 140 fewer calories per item than those without labels. This trend suggests that menu labeling can encourage restaurants to offer healthier options and reduce population-level obesity.
A new study in the Journal of Marketing Research found that consumers often misjudge the benefits of increased productivity, leading to wasted spending. Researchers Bart de Langhe and Stefano Puntoni discovered that consumers tend to overestimate time savings at high-productivity levels compared to low-level increases.
Researchers found that pantry food safety procedures were often informal, with 75% lacking proper storage and handling information. However, most pantries limited cross-contamination and provided adequate handwashing facilities.
A study by RAND Corporation found that opening a full-service grocery store in a food desert improves residents' diet and perceived access to healthy foods, yet the changes are not related to the store's use. Despite this, researchers observed positive improvements in multiple components of residents' diet.
Research by Queensland University of Technology found that people living alone are more likely to have poor dieting habits due to inadequate cooking skills and lack of motivation. The study also found a gender disparity in healthy eating practices, with men living alone having poorer diets than women.
A new study found that children who watch TV channels airing ads for kids' fast food meals are more likely to request visits to those restaurants. The study suggests that toy premiums in these ads may influence children's food preferences and encourage families to visit the featured restaurants.
A recent study found that US adults who follow a 'moderation' diet with less dietary diversity are more likely to experience central weight gain and increased risk of Type 2 diabetes. In contrast, those with higher dietary diversity, as measured by dissimilarity, actually experienced worse metabolic health.
A new Cornell study found that women who had breakfast cereal sitting on their counters weighed 20-lbs more than those without, while soft drinks contributed to a 24-26 lb weight increase. In contrast, households with fruit bowls showed a 13-lb weight loss.
A Rutgers study found that Bornean orangutan populations thrive in Indonesian peat-swamp forests with sufficient high-energy food, but struggle in areas with limited nutrition. Conservation efforts must prioritize suitable habitats for successful reintroduction and population increase.
A comprehensive assessment of acrylamide in smokeless tobacco products found exposure levels to be relatively low and comparable across different types. However, the study suggests that snus and other STPs present a minor source of acrylamide exposure compared to diet or cigarette smoking.
A new study suggests that providing low-income households with financial incentives to buy fruits and vegetables can encourage them to purchase and consume more healthy food. According to the study, these incentives, in the form of rebates, are unlikely to prompt consumers to increase their spending on junk food.
A State-of-the-Art review examines the impact of global food consumption on cardiovascular disease, highlighting the need for dietary patterns that reduce risk. The traditional Mediterranean diet is identified as an optimal choice, with suggestions to recreate it in other regions using similar food replacements.
A new study in the Journal of Marketing suggests that online idea-generating platforms should customize their design based on consumers' domain-specific knowledge. Consumers with extensive industry knowledge generate better ideas when not shown other users' ideas, while those with little knowledge benefit from concrete cues.
Researchers estimate that 47% of edible US seafood supply is lost annually, mainly from consumer waste. The study suggests that reducing waste can support increased seafood consumption without stressing aquatic resources.
Researchers found that a high-fat diet can cause defective brain signaling in mice, leading to overeating and obesity. Understanding this mechanism may help prevent obesity and reduce its incidence worldwide.
People fed β-glucan-enriched pasta for two months showed increased populations of beneficial Lactobacilli and reduced LDL cholesterol. The study also found an increase in certain short-chain fatty acids with anti-inflammatory activity.
A study published by the Institute of Food Technologists found that a bean-based meal provided a similar feeling of fullness compared to a beef-based meal. The researchers discovered that plant-based proteins with high fiber content may offer similar appetite regulation as animal protein.
A University of Oregon study suggests that charity logos on food products can trigger quick perceptions about an item's healthiness. The research found that consumers associate certain cause logos with healthier options, even if the partnership is not intended to endorse the product's healthiness.
Scientists have discovered that the shift from a tree-based diet to one based on grass occurred around 3.8 million years ago, allowing early humans to be more mobile and adaptable. This finding provides new insights into the interactions between morphology and behavior among Pliocene primates.
A new review from the University of Cambridge found that larger portions and tableware increase food and drink consumption, with eliminating large portions reducing energy intake by up to 29% among US adults. Reducing portion size is a promising strategy to combat overeating and related health risks.
A new study of over 22,000 U.S. adults found that diet-beverage consumers often make up for the calorie lack in their drinks by consuming more sugar, sodium, fat, and cholesterol in other foods. The study suggests a possible compensation effect where people who drink diet beverages may feel justified in eating more high-calorie foods.
A call has been made for governments to restrict the production and sale of unhealthy, cheap salty junk food due to its detrimental impact on public health. Research suggests that low-income populations consume more salt than their higher-income counterparts, leading to lower life expectancy and increased disabilities.
Research by Ben-Gurion University shows that Jewish mothers employ various protective strategies to mitigate the risk of eating disorders in their daughters, including filtering, positive reinforcement, and discussion. These methods help build resilience and promote a positive body image.
Researchers used Photovoice method to study food environments and eating habits of 9- to 13-year-old children eligible for SNAP. The method paired photographs with interviews, revealing food insecurity and the influence of family, peers, and parents on diet.
A study published by a University of Missouri sociologist explores how the perception of authenticity in Mexican restaurants varies among owners, staff, and patrons. The research suggests that consumers' expectations and experiences play a significant role in determining what constitutes authentic Mexican food.
Researchers at Drexel University have developed a model to recover surplus food, repurpose it into appealing products, and channel it to those in need. The Food System-Sensitive Methodology generates $90,000 monthly in gross revenue, enough to support several employees at a family wage.
Experts in an editorial published in Open Heart argue that promoting nutritional value over calorie counting can rapidly improve health outcomes. Boosting omega 3 fatty acid intake, olive oil, and nut consumption have been associated with reductions in deaths from all causes and cardiovascular disease.
A new study using digital imaging found that students are putting more fruits and vegetables on their trays but consuming fewer and increasing waste by 56 percent. Researchers suggest supplementing guidelines with strategies such as cutting up veggies with dip or adopting Farm-to-School programs to increase consumption.
A recent study found that people shop at farmers markets and join food co-ops in record numbers due to the desire to know who grows their food. This trend is driven by the need to feel part of a community that shares their values, making supporting local food markets a form of civic duty.
A University of Iowa study reveals local food markets are rooted in relationships, values, and a sense of community. Consumers shop at farmers markets and join coops due to a desire to know the farmers behind their food, reflecting a commitment to healthy lifestyles and sustainable environments.