Articles tagged with Foods
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 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.
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.
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...
Researchers found that having too many food choices increases the obesity problem, as offspring tend to eat more when given a choice between high-fat and low-fat diets. In contrast, those on a low-fat diet showed no negative impacts, but had higher energy expenditure.
New potato varieties 'Entzia' and 'Miren' offer great nutritional value, antioxidant properties, and increased resistance to disease. They are suitable for both culinary and industrial uses, providing benefits such as high carotene content and lower reliance on external varieties.
The study found that overall diet quality worsened globally despite increased consumption of healthier foods in many countries. Poorer regions, such as Sub Saharan Africa and Latin America, showed little improvement in dietary patterns, highlighting the need for urgent action to address diet-related health issues.
Global diet quality has improved for healthy foods like fruits and vegetables over the past two decades, but unhealthy foods have increased in consumption. The study found that diet patterns vary widely by national income, with low-income countries having poorer diets.
A University of Minnesota study reveals that hunger increases intention to acquire nonfood objects, resulting in higher spending. Hungry shoppers opt for 70% more products and spend 64% more money than satiated counterparts.
A study published in the American Journal of Clinical Nutrition found that supermarket price promotions lead to greater sales boosts for less healthy foods, even though they are not promoted more frequently. The researchers suggest that stockpiling during promotion may contribute to this finding.
A new study suggests that dark-colored grapes may help overweight people burn fat better by managing obesity-related metabolic disorders. Consuming grape extracts containing ellagic acid proved to boost metabolism of fatty acids and slow the growth of existing fat cells.
Researchers have identified a peptide called PACAP that reduces food intake and leads to weight loss when administered in the brain's central amygdala. The study suggests PACAP may be a target for medications treating obesity and binge-eating disorders.
A study by McGill University researchers found that the Nutrition Facts label is ineffective in improving nutrition and highlights conflicts between healthy options. In contrast, a new labeling system called NuVal resolves these conflicts and enables quick nutritious choices, potentially helping stem the global obesity epidemic.
Researchers found that eating one avocado a day as part of a moderate-fat diet can improve bad cholesterol levels in overweight and obese individuals. The study also showed favorable results for total cholesterol, triglycerides, small dense LDL, non-HDL cholesterol, and other cardio-metabolic risk factors.
A recent study found that incorporating one avocado per day into a moderate-fat, cholesterol-lowering diet significantly lowers LDL and total cholesterol levels. The researchers tested three diets, including one with an added avocado, and found the avocado diet to be more effective in reducing bad cholesterol.
A study by University of Vermont researcher Prof. Lizzy Pope found that consumer spending on food increases by 15% over the holiday season, with most of the increase attributed to higher levels of junk food. People tend to continue buying unhealthy holiday favorites even after New Year's resolutions are made.
Shoppers spend 15% more on food during the holiday season and only 25% of that extra food is healthy. After the New Year, shoppers continue to purchase less-healthy items while making healthier purchases.
Researchers found a positive association between fruit and vegetable intake in men and the availability of healthy outlets around their home. In contrast, no such link was found for women, suggesting they may rely on other factors when making dietary choices.
A nationwide study suggests that frequent fast-food consumption in fifth grade is associated with lower reading, math, and science test scores by eighth grade. Researchers controlled for various factors, including exercise, TV watching, family socioeconomic status, and neighborhood characteristics, to find this link.
A new study by University of Illinois researchers reveals that Illinois plays a vital role in distributing over 400 million tons of food annually, with the state transporting more than 70 million tons. The study highlights the importance of investing in infrastructure to ensure national and global food security.
A low glycemic diet did not improve insulin sensitivity, lipid levels or blood pressure in a randomized controlled trial of 163 overweight adults. The study found that diets with high-glycemic index carbohydrates, such as the DASH diet, had similar effects on cardiovascular risk factors as those with low-glycemic index carbohydrates.
A clinical trial found no clear benefit of low glycemic index diets on key measures of heart disease and diabetes risk. Healthy eating habits focusing on fruits, vegetables, and whole grains are recommended by the study's lead researchers.
Michigan State University researcher Kelly Klump found a link between women's monthly hormonal changes and intensified body obsession, increasing the risk of eating disorders. The study suggests that cultural perceptions of increased food intake as negative can be detrimental, particularly during holidays.
The Paleolithic diet is unlikely to be a single entity due to variations in early human diets across time and space. Early humans were likely dietary 'jacks-of-all-trades' with diverse eating habits influenced by environments and lifestyle.
Researchers analyze ancient teeth to determine the plant-based food sources of Easter Islanders before European contact. The study finds that starch grains in dental calculus are consistent with modern sweet potato, contradicting previous findings on palm as a staple food.
A 10-week cooking skills program in Australia resulted in sustained changes in participants' food purchasing behaviors, knowledge, and social interactions. Participants reported increased confidence in cooking and eating healthier meals together as a family.
A study using fMRI found that fructose triggers greater activation in the nucleus accumbens and higher ratings of hunger compared to glucose, suggesting it may promote overeating. The findings have important public health implications for a society with high-sugar foods and tempting stimuli.
Recent research on early hominid diets highlights the limitations of using modern technologies alone to understand their eating habits. A holistic approach is needed, considering factors such as habitat, anatomy, and cognitive abilities. This interdisciplinary method can provide a more accurate picture of our ancestors' diets.
Activation of glucokinase in the arcuate nucleus of rodents increased food intake and body mass, as well as preference for glucose. Inhibition of glucokinase decreased food consumption and glucose intake, indicating that glucokinase dysfunction may underlie glucose cravings.
A new technique developed by researchers from the University of Granada has shown that the antioxidant capacity of orange juice is multiplied tenfold compared to traditional analysis methods. This finding suggests that tables on the antioxidant capacities of food products used by dieticians and health authorities must be revised.
Researchers found that time-restricted eating can prevent metabolic problems and halt disease progression, even with occasional
A new study from North Carolina State University reveals that insects and other arthropods consume large amounts of garbage on NYC streets, including 2,100 pounds of discarded junk food per year. The researchers found that pavement ants are particularly efficient foragers in urban environments and compete with rats to eat human garbage.
New Cornell research aggregated six studies of 326 elementary school-aged children, showing they eat about 60% of what they serve themselves. Children's eating habits are still learning and developing, with parents' forcing them to finish food not being natural or encouraged.
Researchers have created a new type of pasta called 'anelloni' to demonstrate the complex shapes of ring-shaped polymers. Computer simulations show that these molecules can become tangled and appear frozen in place, potentially leading to a new state of matter called a 'topological glass'.
A study of American women aged 45-55 found that soy helps alleviate hot flashes in those whose bodies can produce equol, a soy metabolite. Women with the most soy in their diet experienced 76% fewer hot flashes compared to those with less soy intake.
A new program called Family SWAP uses an electronic monitoring device to help heart failure patients and their caregivers adapt to a low-salt diet. The study found that participants noticed a significant change in their ability to taste salt, while caregivers reported no increased burden.
A new paper reveals that global dietary trends are diminishing human health and harming the environment. Alternative diets offer substantial health benefits and could reduce greenhouse gas emissions, land clearing, and species extinctions.
A new study reveals that emotional awareness training can significantly improve food choices, even without nutritional knowledge. Trained participants were more likely to opt for healthy snacks and experienced weight loss over three months.
A new study suggests that companies with strong social responsibility reputations can inadvertently create a 'health halo' around their products, leading to overconsumption and underestimation of calories. This phenomenon can have serious health consequences for individuals and society.
A new study found that restaurant surcharges and labeling can reduce demand for unhealthy menu items. The study showed that customers are more likely to avoid unhealthy food with a label and a surcharge than without either. This combination is called an 'unhealthy surcharge' and may lead to increased customer trust and loyalty
A UB study found that preschoolers raised with food rules have healthier eating habits than those without rules. The study also showed that self-regulation skills at 2 years old influence eating habits by 4 years old, while parental rules play a key role in teaching healthy eating habits.
Researchers found that using grocery byproduct as a supplemental feed source in total mixed rations improves dry matter intake and apparent digestibility, leading to increased animal performance. The study also developed a pricing method for the feed based on its nutrient content and market prices.
A study found that fast food marketing tactics are more prevalent in middle-income, rural, and majority-black neighborhoods than in other areas. Marketing strategies targeting children were associated with higher rates of unhealthy food consumption.
The AZTI study reveals that 50% of seniors are happy to accept new foods, but they insist on traditional flavors and health-enhancing properties. The research aims to design new foods for elderly people (65+) and pre-seniors (40-50) with a focus on pleasure and satisfaction.
Researchers at the University at Buffalo found that infant dietary patterns are influenced by mothers' socioeconomic backgrounds and racial identities. Babies whose diet included more breastfeeding and solid foods adhering to international guidelines were associated with higher household income and mothers with higher education levels.