Articles tagged with Foods
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.
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.
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.
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.
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.
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.
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 found that time-restricted eating can prevent metabolic problems and halt disease progression, even with occasional
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 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 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 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.
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.
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.
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.
A new study published in Biological Psychiatry found that ghrelin increases alcohol craving in heavy drinkers, suggesting a potential target for future treatments. The study, conducted in humans, built on previous animal research and found significant effects of ghrelin on alcohol desire.
A new study suggests that modifying grocery store environments can encourage healthier food choices among children. Researchers propose strategies like placing healthy options at eye level, allowing sample tastings, and offering cooking classes.
A recent study found that most US adults fail to meet daily nutrient recommendations, with those with disabilities having poorer nutrition. The research highlights the need for policymakers and activists to address nutritional challenges faced by people with disabilities.
Research at the University of Missouri discovered that thermal paper receipts from cash registers are a significant source of bisphenol A (BPA) in humans. The study found that subjects who handled thermal paper and then touched their faces or food experienced rapid BPA absorption, leading to high blood levels.
A new study by the Institute of Food Technologists found that red tomatoes with firm texture, medium size, and high juice content are preferred. Consumers also value factors like familiarity with manufacturers, taste, price, and perceived health benefits.
New QUT research found that 100% of three and four-year-olds opted for sweet or savory snacks after a filling lunch, highlighting the risk of unhealthy weight gain. The study suggests that children's ability to self-regulate their food intake may be compromised by frequent exposure to high-calorie foods.
A recent study at McGill University found that people tend to choose high-calorie foods despite being poor at accurately judging calorie content. The study linked brain activity to the ventromedial prefrontal cortex, which encodes value and predicts immediate consumption.
A new study reveals that both over and under-reporting of food intake can lead to incorrect conclusions about whether individuals are meeting dietary recommendations. The research found that plausible reporters were more likely to meet recommendations for essential nutrients like energy, protein, and fiber.
Researchers found that eating breakfast, particularly protein-rich meals, increases levels of a brain chemical associated with feelings of reward, which may reduce food cravings and overeating later in the day. This study suggests that incorporating breakfast into daily routines can help prevent obesity.
Researchers at UNC Health Care are testing the effect of physical activity calorie expenditure (PACE) labels on consumers' food decisions. The goal is to determine if labeling calories with equivalent exercise time can lead to reduced calorie consumption.
Researchers investigate degradation of essential vitamins over time in spaceflight foods, aiming to develop strategies to minimize loss. They'll use similar foods consumed by astronauts at the International Space Station to determine the impact of preparation and storage conditions on vitamin potency.
A recent UK study found that the price gap between 'more' and 'less' healthy foods increased over a decade, with healthier options costing up to 200% more. This trend has significant implications for public health and food security, potentially exacerbating social inequalities.
A new study finds that more healthy foods have risen significantly in price over time, with a total average increase of £1.84 per 1000kcal for more healthy food across the decade, compared to £0.73 for less healthy food. This trend could contribute to growing food insecurity and health inequalities.
A new study from UMass Medical School and the Massachusetts Department of Public Health found that even highly motivated individuals struggle to change their diet if they need to travel far to access healthy food. The study suggests that community health programs should prioritize creating supportive neighborhood environments to facili...
A recent Cornell University study found that eating with someone who appears overweight can lead to consuming more unhealthy foods and less healthy portions. Researchers discovered that participants served and ate 31.6% more pasta when the actress wore a prosthesis, but reduced salad intake by 43.5%.
A recent study by the University of the Basque Country highlights the risks of drug-food interactions in mountaineering, particularly at high altitudes. The researchers emphasize the importance of controlling medications and nutritional ergogenic aids to prevent adverse reactions and ensure safe ascent.
Human activities, particularly palm oil production, have led to significant fire emissions in Papua and New Guinea. The cleared land, often drained peatlands, dries out during the dry season, catching fire and releasing substantial amounts of greenhouse gases.
A study by Cornell Food & Brand Lab found that lower buffet prices lead to less taste satisfaction. Diners who paid more for the same food rated it as being 11% tastier and enjoyed the experience more.
A new study published in Mayo Clinic Proceedings found that SNAP participants had lower dietary quality scores overall and lower scores for fruits and vegetables, seafood and plant proteins. The researchers highlight the need for interventions to encourage healthier diets among SNAP participants, particularly in subgroups at risk.
A recent study published in BMC Evolutionary Biology found that food affected by the Fukushima nuclear disaster harms animals, even at low levels of radiation. Researchers fed pale blue grass butterflies leaves collected from areas varying distance from the disaster site and investigated the effects on the next generation. The study sh...
Women with PTSD experienced higher rates of food addiction due to earlier symptom onset and more severe trauma experiences, suggesting a potential link between PTSD and obesity-related issues.
A new study reveals that consumers assume high or low levels of quality in price ranges where quality is more variable. Consistency in quality within a price range leads to incorrect predictions about product quality.
A University of Illinois study found that female college freshmen understand the benefits of a healthy diet, but struggle with confidence in preparing it. Women's self-efficacy and outcome expectations play a significant role in their ability to make healthy choices.
A new study from Johns Hopkins Bloomberg School of Public Health finds that weekly text messages can greatly improve understanding of nutrition labels and encourage healthier food choices. Participants who received the reminders were twice as likely to correctly identify the 2,000-calorie value after four weeks.
A recent study found that postmenopausal women who consume higher amounts of potassium are less likely to experience strokes and die. Fruits and vegetables are rich sources of potassium and may help lower blood pressure and reduce the risk of stroke and death among older women.