Articles tagged with Foods
Researchers at WSU have developed value-added pancakes using whole grain flours like buckwheat, quinoa, and millet, increasing fiber and protein content. The study found that these flours can be incorporated into pancake recipes without compromising taste or texture.
Researchers at Edith Cowan University discovered a potential connection between dietary patterns, depressive symptoms, and Alzheimer's disease. The Mediterranean diet, rich in antioxidants and healthy fatty acids, may attenuate the negative impact of depressive symptoms on AD-related biomarkers.
A new study by the University of Illinois links traffic delays with increased visits to fast food restaurants, resulting in unhealthier eating habits. The research found that even short delays can lead to a spike in fast food visits, especially during evening rush hour.
A cohort study of Canadian children found that high ultraprocessed food consumption during early childhood is associated with obesity development, particularly in males. The study suggests that targeted public health initiatives can help reduce ultraprocessed food intake and prevent obesity.
A study on fruit fly larvae revealed the presence of neurons with mechanoreceptors in their peripheral taste organs, allowing them to sense food texture. This discovery sheds light on the complex process of tasting texture and highlights the importance of multisensory contributions in food perception.
A £2 million project, led by Anglia Ruskin University, is working to identify vulnerabilities in the UK's food system and prioritize areas for improvement. The project will analyze potential pathways leading to civil unrest and work with stakeholders to build resilience and address early-stage problems.
A cross-sectional study found that TV football game food ads are often high in sodium, calories, and fat content. This can pose a risk to adults with pre-existing heart conditions, who may be vulnerable to dietary deviations due to frequent exposure to advertising.
Research from RIKEN Center for Integrative Medical Sciences found that infant gut bacteria are associated with food sensitivities and allergies, particularly to eggs. The study suggests that probiotic supplements, such as Bifidobacterium, may help prevent food allergies in at-risk infants.
A new study identified a group of bitter compounds in roasted Arabica coffee that influence its taste. Genetic predisposition also plays a role, with individual variations affecting how people perceive bitterness, particularly through specific taste receptors.
Researchers suggest that understanding the science behind umami and koku could make plant-based eating more palatable. The authors reveal that key components of umami include free glutamate and nucleotides, while koku is related to small pieces of proteins called dipeptides and tripeptides.
Researchers at the Leibniz Institute for Food Systems Biology found that fava bean protein nanofibrils alter the activity of receptor genes and interact with cell membranes, influencing texture perception. The study aims to develop sensorially appealing plant-based foods with improved texture.
A cohort study found that women experiencing food insecurity during pregnancy are at a higher risk of perinatal complications. Individuals who received food assistance showed no significant increase in risks, suggesting that access to nutrition support can mitigate these complications.
Scientists from the University of Twente and INRAE discovered that releasing small particles of salt into a tank of water creates a circular pattern due to gravity-induced wake drag. The experiment reveals that the optimal amount of water and particle size affect the shape and size of the salt ring.
A new Cochrane review found that calorie labelling in supermarkets, restaurants, and other food outlets leads to a small reduction in the calories people select and purchase. The average reduction was 1.8%, equating to around two almonds per 600-calorie meal.
A Politecnico study proposes a global model that optimizes agricultural and water resources, making the EAT-Lancet diet a sustainable possibility. The model suggests crop redistribution and trade flow improvements could reduce global cropland by 37-40% and irrigation water use by 78%.
A new study reveals that college students and older adults gain weight during the holiday season, but in different ways. College students add muscle mass, while older adults gain fat. This finding highlights the importance of understanding weight and health across major life stages.
A four-year study on eating disorders in older Hispanic women, funded by the NIH, aims to reduce multimorbidity and pioneer scalable interventions. Researchers will assess the impact of binge eating disorders on mental and physical health.
The study reveals five groups of barriers reinforcing each other, including corporate dominance and institutional shortcomings. A comprehensive framework is proposed to address these systemic challenges, emphasizing the importance of integrated political responses and context-sensitive solutions.
Researchers develop precision techniques using optical sensors and AI to facilitate efficient and accurate food drying. The study discusses three emerging smart drying techniques, providing practical information for the food industry.
Research found that morning coffee drinkers have a lower risk of dying from cardiovascular disease and a lower overall mortality risk. The study included over 40,000 adults who drank coffee at different times of the day and found that timing mattered more than the amount consumed.
Research shows that juvenile sablefish are increasingly competing with young salmon for food in coastal waters off the Northwest, potentially putting salmon at a disadvantage. This overlap could be exacerbated by ocean warming and climate change, which already threaten salmon survival.
A recent survey found that nearly half of U.S. adults plan to start a new diet in 2025, with the most common diets being low-calorie and low-carbohydrate options. However, plant-based diets have been shown to be effective for weight loss without restricting or counting calories, and also reduce the risk of obesity-related diseases.
A new study from Ohio State University finds that freezing food can lead to less waste, with households that practice home freezing exhibiting lower levels of total food waste. The study also highlights the importance of proper food storage techniques and education on reducing food waste, particularly among consumers.
Grocers can reduce food waste by using digital labels that allow for speedy price changes. This technology benefits both consumers and stores, as prices are adjusted to move older stock off shelves. By implementing dynamic pricing, grocers can save time and money while reducing emissions from food waste.
A recent study published in the Journal of Nutrition Education and Behavior reveals a significant influence of home food environments on adolescent dietary patterns. Home food availability, particularly fruits and vegetables, promotes healthier eating habits, while neighborhood fast-food options negatively affect dietary quality.
Researchers from the University of Surrey found that vegetarians who consumed plant-based meat alternatives had a 42% increased risk of depression compared to those who refrained. However, they also found lower levels of inflammation and a reduced risk of irritable bowel syndrome (IBS).
A new study reveals that plant-based drinks have lower nutritional quality than cow's milk due to chemical reactions during processing. The heat treatment used in UHT processing alters protein structures, leading to the loss of essential amino acids and increased sugar content.
A study found that climate- and land use change will alter the availability of wild traditional foods in the Russian Far East, affecting Indigenous Peoples' health and livelihoods. Rural households heavily rely on these foods for income, with losses predicted in central and southern areas.
A new study found that a low omega-6, high omega-3 diet with fish oil supplements significantly reduced prostate cancer cell proliferation in men. The findings suggest that dietary changes could potentially delay or prevent the need for more aggressive treatments.
Consuming 20-30% of daily energy at breakfast is associated with lower body mass index, smaller waist circumference, significantly lower triglyceride levels, and higher HDL cholesterol. A high-quality breakfast with proper balance of proteins, fats, fiber, and nutrients also contributes to reducing cardiovascular risk factors.
A new study published in the Journal of Nutrition Education and Behavior found that parental food choice values significantly impact children's meal decisions in restaurants. The research identified three distinct parent groups: hassle-free consumers, indulgent consumers, and multifaceted consumers, each with unique eating habits.
A new study published in the journal Nutres found that adopting a healthy diet can reduce the severity of chronic pain, regardless of body weight. The research, conducted by the University of South Australia, explored associations between body fat, diet, and pain and found that higher consumption of core foods was directly associated w...
Convenience store owners can increase profits by offering healthy snack bundles while improving customer eating habits. The study found that customers were more likely to purchase healthy options when given the choice between healthy and unhealthy snacks.
Dr Bøsch's work explores betalains' potential to impact blood pressure, diabetes, cardiovascular health, and gut microbiota. The award highlights the significance of her research in advancing functional food and feed applications with implications for human and animal health.
A study by the University of the Basque Country found that seven global nutrition labeling systems disagree significantly on assessing cooked dishes. The research suggests a need for developing new tools to evaluate food quality, taking into account local culinary and socio-cultural realities.
A new study from the University of Leeds found that eating oily fish, fruits, cereals, and drinking moderate amounts of beer can lower the risk of rheumatoid arthritis. The research suggests that a tailored diet approach may be more effective for people with autoimmune diseases.
A cohort study found that nearly half of participants who consumed alcohol at baseline decreased their alcohol use after initiating anti-obesity medication treatment. The medications, such as naltrexone and glucagon-like peptide-1 receptor agonists (GLP-1 RAs), may have properties that lead to reduced cravings for alcohol.
Fiber-rich food manufacturers can now create palatable products by encapsulating insoluble fibers in a soft, velvety gel coating. The treatment reduces the sensation of grittiness and dryness in the mouth by up to 52% and 36%, respectively.
Researchers found that a high-flavanol cocoa drink can protect the body's vasculature against stress even after eating high-fat food. Flavanols in green tea and other foods also showed benefits for cardiovascular health.
A new study maps the gut microbiome of over 1,300 children under five years old in Ethiopia, revealing a clear link between gut bacteria composition and the duration of diarrhea. The researchers identify beneficial bacteria that produce short-chain fatty acids, which are lacking in children with chronic diarrhea.
A new poll by Michigan Medicine reveals that having grandchildren and regularly seeing them can have a positive impact on older adults' mental health. Grandparents who care for their grandchildren under 18 or see them frequently are less likely to feel isolated and report better mental health.
A study published in Nature Communications reveals that households with older heads produce nearly twice as much food waste, emphasizing the need for targeted interventions. Vegetables were found to be the most wasted food type, contributing significantly to greenhouse gas emissions.
The FDA will continue to play a central role in regulating AI technologies that improve health outcomes. The agency emphasizes the need for rigorous oversight of these transformative tools, crucial for protecting patients and clinicians.
A new study led by UCL researchers found that older adults who are socially isolated are more likely to have an insufficient intake of key micronutrients such as vitamin C and vitamin B6. This is important as inadequate intake of these micronutrients puts people at greater risk of health problems as they get older.
A study published in BMC Nutrition analyzed dietary records from the Japanese population, finding that fortified foods and dietary supplements contribute significantly to total nutrient intakes. The researchers aimed to provide insights for health policy formulation to improve nutrient intake in Japan.
Research shows that increased bean and pulse consumption is associated with higher diet quality scores and greater intake of shortfall nutrients. Adding one- or two-servings of beans daily can significantly increase dietary fiber, potassium, magnesium, iron, folate, and choline intake.
A new study found that nearly six in ten Americans have pro-inflammatory diets, increasing the risk of health problems like heart disease and cancer. Anti-inflammatory foods such as garlic, ginger, and turmeric can help combat chronic conditions like diabetes and depression.
Researchers are developing soybeans that can handle extreme weather conditions, allowing farmers to maintain yields under pressure. By studying plant adaptation strategies, scientists aim to create more resilient soybean varieties.
Researchers at Istituto Italiano di Tecnologia in Milan created an edible transistor using a toothpaste pigment, enabling the development of smart pills and potential healthcare applications. The device is made from ethylcellulose substrate with gold particles and operates at low voltage.
Childhood obesity has surged globally, with nearly half of all overweight children under 5 years old found in Asia. The authors highlight the need for coordinated efforts to address this epidemic, including increased physical activity and healthier diets.
Researchers discovered phytoene boosts nematode lifespan by 10-18.6% and reduces amyloid plaque formation by 30-40%. The study uses Caenorhabditis elegans as a model organism.
A study conducted by the University of Gothenburg found that meal boxes with healthy recipes and subsidized meals led to a greater reduction in children's BMI compared to lifestyle treatment alone. The intervention also involved family meals, which were perceived as tolerable and reduced conflicts over food shopping.
Researchers at the University of Bonn found that serving smaller portions of meat by default encourages customers to accept less meat and more sides. The study, which logged data on over 5,900 meals, showed that women were more likely to ask for a smaller portion than men.
A new study found that Australians are wasting a third of all food in the country every year due to confusion over use-by and best-before dates. The research suggests that clearer date labels and more practical storage advice could help reduce food waste.
A new study from Lund University found that a starch and sucrose-reduced diet is as effective in reducing IBS symptoms as the current recommended FODMAP diet. The study showed significant improvements in 75-80% of patients, with greater weight loss and reduced sugar cravings in the reduction group.
A recent study by FAU researchers reveals how the brain coordinates food intake to ensure we receive the right amount of energy. The hypothalamus, a control center in the brain, triggers behaviors like eating and satiety through a complex mechanism involving four teams of neurons that work together like relay runners.
A study published in Food Science of Animal Products found that replacing traditional fish meal with grasshopper meal resulted in enhanced libido, better sleep, and improved hair quality in rats. The findings highlight the potential of edible insects as sustainable and nutritionally superior alternative protein sources.
This study investigates temperature fluctuations' impact on seafood quality, highlighting a need for stringent temperature control throughout the cold chain. The research identifies key indicators of spoilage and potential markers of quality deterioration.
A study at the University of Bonn has revealed that fly larvae have special sensors triggered by swallowing, releasing serotonin to continue eating. This control circuit may also exist in humans and could help understand eating disorders such as anorexia or binge eating.
Researchers found that high-pressure homogenization enhances paprika oleoresin solubility and stability, allowing for greener and safer use in food products. The technique also broadens the potential uses of natural colorants and nutrients.