Articles tagged with Foods
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.
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.
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.
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.
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.
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.
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 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 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.
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%.
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.
A study by Penn State researchers found that non-nutritive sweeteners are not as sweet as commonly believed, contrary to marketing claims. Participants could detect these sweeteners at lower levels but did not perceive them as sweeter than sugar.
A new study reveals that a lifelong gluten-free diet may not be enough to control the complications of celiac disease. Researchers found that patients with celiac disease may experience metabolic disorders and functional abnormalities due to inflammation, which can lead to malnutrition and impaired glucose metabolism.
A study of 94 undergraduate students found that viewers who watched an excerpt from a Hollywood action film ate 98% more grams of food and 65% more calories than those watching an interview program. The authors suggest that the distracting content of action films may lead to decreased attention to eating and increased food consumption.
The US diet quality improved modestly from 1999 to 2010 due to reduced trans fat intake and increased consumption of whole grains, fruits, and nuts. However, the gap in dietary quality between rich and poor widened over time, with lower SES groups struggling to keep pace.
A study published at Lund University found that spinach extract containing thylakoids reduces hedonic hunger by up to 95% and increases weight loss by 43%. The study showed improved appetite control, healthier eating habits, and increased weight loss in participants who took the thylakoid extract before breakfast.
A diet of junk food reduces rats' preference for novel foods and leads to overeating and obesity. Researchers found that the brain's reward circuitry is affected by excessive consumption of junk food.
A study by the University of Liverpool found that a fiber-based dietary ingredient can lead to lower food intake at both lunch and dinner. The product, Weightain, consisting of viscous hydrocolloid and whole-grain corn flour, was shown to produce significant effects on appetite across the day.
Two University of Illinois scientists are working with the World Health Organization to fortify condiments and seasonings in countries with widespread micronutrient deficiencies. The researchers aim to address deficiencies affecting over one-third of the world's population, particularly pregnant women.
Researchers at University of Waterloo are investigating factors impacting food intake in long-term care settings, with a focus on improving nutrition for older adults. The study, funded by $1.5 million in grants, aims to understand the complex relationships between meal quality, food access, and mealtime experience.
A new study by Cornell University researchers found that the Guiding Stars System brands items with zero, one, two or three star rating leads to a decline in sales of less healthy foods. Sales of healthy food purchases rose by 1.39% while 'junk food' sales fell by 8.31%. This trend may be due to consumers making healthier choices.
A new study by the American Cancer Society found that eating at both fast-food and full-service restaurants is associated with significant increases in calorie intake, sugar, saturated fat, and sodium. Adults who ate at restaurants consumed approximately 200 additional calories per day, regardless of whether they dined at fast-food or ...
A new study published in the Australian and New Zealand Journal of Public Health found that promoting a healthy diet from infancy can prevent childhood obesity and chronic disease. The research described food preferences developed at 12-16 months, persisting into adulthood.
The FDA is considering significant changes to the Nutrition Facts label, including listing added sugars, vitamin D, and potassium on every label. Industry groups are opposing these changes, arguing that they are unnecessary and could be confusing for consumers.
Research finds that children of parents who spend more time cooking at home tend to make healthier food choices when eating away from home. Parents' reported food preparation time is inversely associated with energy density in their children's diet.
A Cornell study analyzing 217 menus and over 300 diner selections reveals that menu layout, descriptions, and names can influence food ordering. Two tactics - catching attention and priming imagination - can guide diners to order lighter entrées.
Research found that lower dopamine transporter binding correlates with stronger visual attention bias for food cues, detecting food pictures more quickly among neutral images. Higher dopamine activity was linked to increased food intake over a period of 7 days.
A study reveals that over half of meat sold as bushmeat in Africa is from birds, with large raptors like eagles and vultures being disproportionately consumed. The findings highlight the significant impact of bushmeat trade on endangered species and human health globally.
A study by NYU's Steinhardt School found that vouchers to buy fresh fruits and vegetables at farmers markets increased the amount of produce in the diets of some economically disadvantaged women. More than half reported consuming vegetables more frequently, with those who consumed little produce initially seeing the greatest increase.