Articles tagged with Foods
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A new Rutgers University study found that a hormone deficiency in the brain can lead to overeating and a preference for high-fat food. Researchers discovered that reducing glucagon-like peptide-1 (GLP-1) in the central nervous system caused mice to consume more calories and show an increased preference for high-fat foods.
The new guideline provides a comprehensive framework for clinicians to manage gastrointestinal symptoms in children with autism spectrum disorders. It highlights the importance of nutrition management in addressing feeding and GI concerns, and recommends a standard manual of care for clinicians worldwide.
Researchers at Cornell Food & Brand Lab created a Grocery Retailer Scorecard to encourage healthy shopping practices. The scorecard helps shoppers rate their favorite store's healthiness, promoting the sale of perishable items like fruits and vegetables.
A recent study reveals that eating habits play a crucial role in the weight gain of overweight children. The researchers found that children who are triggered by food and eat when they are full tend to have a steeper BMI curve. In contrast, physical activity and TV viewing do not explain why some children's BMI increases more than others.
Insect-based food production could alleviate childhood malnutrition and provide a sustainable alternative to traditional livestock sources. The use of insects as food requires strict regulations and sanitary conditions due to disease and pesticide risks, according to the FDA.
A new study published in the Journal of Nutrition Education and Behavior found that healthier food options are more expensive than standard options. The researchers recruited families with children aged 1-6 years with type 1 diabetes and found that a healthier market basket cost 18% more than the standard basket.
A new study found that children's brains respond differently to high- and low-calorie foods based on their body weight. Children with more lean body mass had a greater brain response to high-calorie foods, while those with higher body fat had reduced activity in the brain when looking at healthier options.
A new Northwestern Medicine research center will investigate the potential heart damage caused by excess dietary phosphate, particularly in African Americans. The goal is to find new ways to prevent and treat heart failure and build evidence for regulating phosphate in the food supply.
A nationwide survey of 502 women found that adventurous eaters rated themselves as healthier eaters and were more physically active. They also reported being more likely to have friends over for dinner and were less concerned with the healthfulness of their food.
The likelihood of food shortages looms due to rising fossil-fuel energy costs and transportation infrastructure breakdowns. Researchers warn that new sustainable technologies are needed to preserve, store, and transport food products effectively, as the capacity of microorganisms grows exponentially with temperature increases.
A new online computer game has been shown to help people control their snacking impulses and lose weight, with participants losing an average of 0.7kg and consuming around 220 fewer calories a day. The game trains people to associate calorie-dense foods with 'stopping', reducing how much food they eat in laboratory tests.
A Drexel University study found that a high-quality appetizer can decrease the appreciation for a subsequent main dish. The researchers discovered this effect by comparing subjects' hedonic responses to pasta aglio e olio after consuming either a good or mediocre bruschetta appetizer.
A QUT study found that compulsive snacking when not hungry is a major cause of weight gain. Volunteers who were offered extra chocolate snacks despite feeling full consumed more, with those eating most being heavier and more impulsive. Repeated snacking without hunger poses a risk factor for weight gain.
A new study found that fitness-branded foods increase consumption in restrained eaters, while reducing physical activity. Fitness labels on snacks led to increased eating and decreased exercise among participants trying to watch their weight.
A study published in PLOS ONE found that men under 45 who consume more trans fats have poorer memory function, with an average drop of 86 words recalled compared to those consuming no trans fats. The researchers linked this association to the adverse effects of trans fats on brain function.
A study by University of Iowa scientists found that adding high salt to a high-fat diet prevents weight gain in mice, suggesting non-caloric nutrients can significantly impact energy balance and weight gain. The researchers discovered that digestive efficiency, not caloric content, is the key factor in suppressing weight gain.
A new nationally representative survey found that nearly three-quarters of Americans believe they waste less food than the national average, despite 31-40% of the American food supply being wasted. The top foods wasted are fruits and vegetables, with food waste costing Americans $161.6 billion annually.
A recent study by the American Diabetes Association found that Latinos experiencing food insecurity have poorer glycemic control and eat fewer vegetables. The study suggests that food insecurity should be considered in overall diabetes management, highlighting the need for individualized care.
A study from Cornell Food & Brand Lab reveals that buying too much food, preparing in abundance, and improper storage lead to significant household food waste. Implementing efficient meal planning strategies and proper food storage techniques can significantly reduce waste and save money.
A recent study published in the Journal of the Academy of Nutrition and Dietetics found that children with Autism Spectrum Disorder (ASD) often do not receive adequate nutrients from dietary supplements. Despite supplementation, many children with ASD still have deficiencies in essential vitamins and minerals such as calcium and vitami...
A new study suggests that disrupted sleep can affect eating habits and behaviors, leading to increased food intake and long-term chronic health damage. The research highlights the importance of considering sleep patterns in efforts to modify dietary behavior and prevent conditions like obesity, diabetes, and heart disease.
A study published in International Journal of Eating Disorders found a strong association between impulsivity and binge eating, suggesting that individuals with impulsive tendencies may be at higher risk for overeating when experiencing negative emotions.
A new study found that a low protein, high carbohydrate diet can provide similar benefits to calorie restriction in mice. The researchers compared three diets varying in protein-to-carbohydrate ratio and found that the low protein, high carbohydrate diet delivered better metabolic outcomes.
A Dartmouth study found that TV food commercials stimulate the brains of overweight teenagers, particularly those controlling pleasure, taste, and mouth regions. The findings suggest these mental simulations may make it difficult for obese teens to lose weight later in life.
Researchers found that afternoon snacking on high-protein-soy foods reduces afternoon appetite, delays subsequent eating, and reduces unhealthy evening snacking in teenagers. Additionally, high-protein snacks improved mood and cognitive function, incorporating more protein throughout the day and consuming less dietary fat.
A new study reveals germinated buckwheat has better nutritional value than ungerminated buckwheat due to activated dormant enzymes. This process increases the presence of nutrients and reduces compounds interfering with nutrient absorption.
A new Cornell study found that when school-grown salad greens were incorporated into cafeteria lunches, high school students increased their salad selection by 500% and consumed two-thirds of their salads. However, plate waste also rose, indicating a potential trade-off.
A UNSW Australia-led study found that people eat less when their companion consumes a small amount of food, due to the social modelling effect. This psychological influence leads individuals to rely on external cues rather than internal hunger and fullness signals.
Researchers found that using a shopping list was associated with improved dietary quality and lower weight among low-income participants living in food deserts. The study suggests that this simple tool can be an effective way to promote healthy eating habits and reduce health risks.
A new study published in the Journal of Health Psychology highlights the disconnect between dieting plans and behavior. Researchers found that people plan to change their eating habits based on thoughts, but when it comes to executing those changes, feelings play a crucial role in guiding behavior.
Fraser River sockeye salmon infected with sea lice are less successful at consuming food than their lightly infected counterparts, according to a recent study. The research suggests that sea lice may indirectly affect the survival of juvenile sockeye through reduced foraging success.
Researchers have developed a new variety of low-allergenic soybean that lacks key allergenic and anti-nutritional proteins, making it suitable for use in infant formulas, livestock feed, and aquaculture. The 'Triple Null' soybean has the potential to reduce processing costs and make animal feed production more efficient.
Researchers at the University of Liverpool found that eating a wide range of different brands and types of pepperoni pizza led to increased calorie intake. The study suggests that this high variability in food options can make it difficult for people to manage their consumption, potentially exposing new public health implications.
A church-based education program led by trained community members helped Latino adults with diabetes adopt healthier lifestyles, including reduced high-fat food consumption and increased exercise. Participants reported significant improvements six months after the program concluded.
A study by Ohio State University found that people with low self-esteem related to their weight are more likely to have visible food in their homes, eat unhealthy foods, and experience depression. The home environment may contribute to obesity, but it's not a clear cause-and-effect relationship.
Scientists at Beth Israel Deaconess Medical Center have discovered a long-sought component of the neural network that controls eating, finding that the melanoncortin 4 receptor-regulated circuit inhibits and controls hunger. Activating this circuit reduces feeding in mice and removes feelings of intense hunger.
Scientists found that AGRP neurons, responsible for unpleasant feelings of hunger, help explain why it's hard to stick to a diet. These neurons teach animals to respond to sensory cues that signal the presence of food, making them more likely to snack.
A new special issue of the journal Gastroenterology explores how food affects health and disease, including the gut microbiome, food allergies, and non-celiac wheat sensitivity. The research provides evidence-based summaries to guide clinical recommendations for patients and clinicians.
A recent study found that health food stores across the US recommended and sold over-the-counter dietary supplements to minors, despite "adults-only" labels. The American Academy of Pediatrics warns against using such products for males and females under 18.
Researchers studied mobile-based food journals and found challenges such as unreliable food entry, negative nudges, and social features. They suggest designing goal-specific systems, reputation systems, and streamlining databases with context for food entry.
Researchers found that polyphenols in green tea and apples inhibit VEGF signaling, a key driver of blood vessel formation. This mechanism could help prevent chronic conditions like heart disease and cancer.
Researchers have discovered that manipulating porosity in processed foods can increase the release of salt during chewing, allowing for reduced salt content without sacrificing flavor. By controlling pore size and number, food manufacturers may be able to create lower-sodium alternatives to popular snacks.
A new variety of broccoli, enriched with glucoraphanin, has been shown to reduce blood LDL-cholesterol levels by an average of 6%. The compound is converted into sulphuraphane in the body, which activates genes that help balance metabolism and reduce cholesterol production.
A rare case study published in CMAJ found that blood transfusions can transmit food allergies to children, causing severe symptoms. The condition typically resolves within a few months with careful reintroduction of the allergenic foods into their diet.
University of Adelaide researchers found two critical windows when exposure to junk food is most harmful, late pregnancy and adolescence. Eating a healthy diet during these periods may reverse junk-food preference in males but not females.
A study by USGS scientists found that polar bears are increasingly forced to eat terrestrial foods like berries, birds, and eggs due to sea ice loss. However, these alternative food sources provide limited nutritional benefits for the bears.
An isotope study by North Carolina State University has found that some urban ant species have a taste for human food. The research analyzed over 100 ant samples to determine their diet composition, revealing that pavement ants on sidewalks and medians have high levels of carbon-13, indicating a diet rich in human food.
A study by University of Cambridge researchers found a substantial increase in takeaway food outlets in Norfolk over two decades, particularly in deprived areas. The density of these outlets rose significantly, contributing to higher obesity rates and unhealthy diets among local residents.
A study published in JAMA Pediatrics found that the percentage of children eating fast food on a given day dropped from 38.8% to 32.6% between 2003-2004 and 2009-2010, respectively. Calorie intake from burger and chicken restaurants also decreased, while Mexican and sandwich restaurants remained constant.
A new study by University at Buffalo researcher Shira Gabriel suggests that attraction to comfort food is based on having a good relationship with the person who prepared it. The study reveals how social factors influence food preferences and eating behavior, with implications for better understanding human connections and mental health.
A new study found that adding flax seeds to the diet of calves can improve the nutritional quality of beef by reducing saturated fatty acids and increasing omega-3 acids. The enriched meat was also preferred by consumers in a taste test, making it a potential alternative for healthier food options.
A study from Oregon State University reveals that zinc deficiency can induce an increased inflammatory response in cells, particularly in older adults. The researchers found that reducing zinc levels led to improper immune cell activation and dysregulation of a cytokine IL-6, which affects inflammation.
A study found that high-vitamin maternal diets impact brain development and food preference in male Wistar rat offspring, reducing preference for sweetness. The findings suggest that excessive vitamin intake during pregnancy may affect offspring's dietary choices and potentially other behaviors.
A new study by the Cornell Food & Brand Lab found that women who watch cooking shows for entertainment and don't often cook tend to weigh less than those who watch for inspiration and cook from scratch. The researchers surveyed 501 women aged 20-35 and discovered a significant association between TV viewing habits and weight.
A new study by the University of Vermont found that watching food TV can lead to weight gain, particularly among women who cook from scratch. The study suggests that food networks should use healthier recipes and promote cooking from scratch for optimal health benefits.
Researchers from German Institute of Human Nutrition discovered how brain activity encodes taste quality, with decoding possible within 175 milliseconds. The study aims to extend understanding of neuronal mechanisms and develop strategies for moderate deviant eating behavior.
Researchers found that boiling pasta releases some gluten proteins, while others persist throughout cooking and digestion. This discovery could lead to new strategies for managing wheat allergies and celiac disease.
A study from the Cornell Food & Brand Lab found that movie-goers watching tearjerkers ate 28-55% more popcorn during the Thanksgiving holiday. This increased consumption was attributed to emotional eating triggered by sad movies.
Researchers explore alternative methods to encourage healthy eating in children and teens, such as providing vegetables before other food options. Studies also investigate the impact of weight stigma, calorie counting, and food marketing on behavior, finding that weight stigma can lead to increased high-calorie snack consumption.
A new study by NYU Langone Medical Center researchers found that locating full-service supermarkets in food deserts has no appreciable impact on household food availability or children's dietary intake. The introduction of a government-subsidized supermarket did not result in significant changes in dietary habits, despite the expectati...