Articles tagged with Foods
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.
Researchers from the University of Surrey found that eating while walking triggers more overeating compared to other forms of distraction. Dieters who eat 'on the go' may increase their food intake later in the day, leading to weight gain and obesity.
Researchers created a vomiting device to study the aerosolization of virus particles similar to human norovirus. They found that only 0.02% of the total virus in the vomit was aerosolized, but this can still amount to thousands of infectious particles.
Researchers have found a biological basis for the long-held belief that eating tomatoes can cause gout flares. Tomato consumption is linked to higher levels of uric acid in the blood, comparable to other commonly accepted gout trigger foods.
A new study found that depicting food in motion on packaging and marketing campaigns can make it seem fresher and more appealing to consumers. The researchers discovered that implied motion elevates the perceived quality of food, potentially encouraging healthier choices.
Research suggests that ALS patients consume more daily calories but have a lower body-mass index (BMI) than those without the disease. Higher premorbid intake of total fat, saturated fat, trans-fatty acids, and cholesterol is associated with an increased risk of ALS, while higher alcohol intake is linked to a decreased risk.
Researchers at the University of Missouri found that meat food waste has a significant impact on the environment due to increased energy use in its production. The study suggests that consumers and institutions should be more conscious of not only the amount but also the types of food being wasted.
Researchers found that patients with methylmalonic acidemia received more leucine than recommended, leading to growth and brain development problems. Reducing medical food intake resolved amino acid deficiencies without increasing protein intake.
Researchers found that women's brains respond more to romantic cues on a full stomach, suggesting eating may prime or sensitize young women to rewards beyond food. The study supports a shared neurocircuitry for food and sex.
A new study finds that EU consumers waste an average of 123 kg per capita annually, equivalent to 16% of consumed food. The majority of this waste is avoidable, with vegetables, fruit, and cereals being the most wasted due to shorter shelf-life and over-purchasing.
Researchers investigated dog food processing methods to combat pet obesity, finding that particle size affects digestibility. Maize and sorghum-based diets required coarser grinding for optimal gelatinization, whereas rice-based diets were more easily digested regardless of particle size.
The UK is the worst offender in European avoidable food waste, with nearly 80% of all food waste being avoidable. The study found that vegetables, fruit and cereals contribute most to lost resources, while meat production uses more resources in the first place.
The study aims to assess the effect of a new food hub, Hub 55, on residents' dietary habits and health outcomes in Cleveland. Researchers will compare patterns between residents near the hub and those in a similar community without access to a food hub.
A new study suggests that dietary carbohydrate, particularly in the form of starch, was critical for the accelerated expansion of the human brain over the last million years. The research, led by Dr. Karen Hardy, highlights the importance of cooked starchy foods and higher salivary amylase genes in fueling brain growth.
A study published in Neuron found that stress can alter brain connections to impair self-control, particularly when faced with tempting food choices. Researchers discovered that individuals who experienced moderate stress were more likely to choose unhealthy options, and their brains showed altered patterns of connectivity.
A large observational study found that regular consumption of spicy foods is associated with a lower risk of death, particularly from cancer and heart disease. Participants who ate spicy foods almost every day had a 14% lower risk of death compared to those who consumed them less than once a week.
Astronauts' nutritional needs are crucial for long-duration space missions, as microgravity and radiation exposure impact health. NASA's Biochemical Profile project aims to understand the effects of spaceflight on nutrition and develop strategies to mitigate negative effects.
Reevaluating pet feeding regimens can help combat pet obesity, with customized diets tailored to individual animals' unique needs. Maintaining a lean body condition score adds years to dogs' lives, while raw and whole-prey diets may offer an alternative to extruded ones.
Scientists use new technology to determine grizzly bears' protein intake and mercury levels by analyzing a single hair sample. The technique has potential applications in determining the recovery of threatened bears and their habitat needs.
The study found that people are harder to convince to choose healthy options than to reject unhealthy ones, especially when it comes to customizable foods like pizza. Retailers can use this insight to design menus that encourage healthier choices while still catering to customers' desires for tasty options.
Healthcare professionals and consumers can voluntarily report adverse drug events directly to the FDA or the manufacturer, but about 10% of serious and unexpected adverse events are not reported under federal regulations. The study analyzed over 1.6 million reports and found that patient death was associated with delayed reporting.
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 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 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 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.