Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
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.
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.
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 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 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 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 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.
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.
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.
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.
Researchers focus on areas of memory and learning to treat obesity, suggesting a link between the two diseases. The 'vicious cycle' model proposes that overeating leads to brain pathologies, which can weaken control over thoughts and behaviors.
A study conducted by researchers at Tufts University found that only 27% of elementary school children's lunches met federal guidelines for fruits, vegetables, whole grains, and low- or non-fat dairy. The researchers also found that snacks from home were often high in sugar and calories, with few students drinking water instead of suga...
A new study found that dietary elimination therapy is an effective treatment for adults with eosinophilic esophagitis, with 71 percent of patients experiencing symptom improvement. The most common triggers were dairy and eggs, and adding them back to the diet after a six-week period showed promising results.
Researchers found that obese women struggle with reward-based learning when food is involved, but not when money is the reward. This discovery could lead to new approaches for tackling obesity, focusing on modifying environmental cues rather than food itself.
A new study suggests that boosting protein content in the diet can lead to effective weight loss by reducing hunger for other macronutrients. Researchers found that primates prioritize protein over carbohydrates and fat, which may explain the recent surge in human obesity cases in Western societies.
A study suggests that early humans who relied on an insect diet during lean seasons may have developed bigger brains and higher-level cognitive functions. Capuchin monkeys' foraging patterns for insects reveal a link between seasonal food scarcity and sensorimotor skills, including tool use and problem-solving.
Researchers found that African Cichlids demonstrated complex behaviors and recalled previous training experiences after 12-day rest period. They showed a distinct preference for the area associated with food reward, suggesting advanced memory capabilities.
A Cornell University study investigated food fears about ingredients such as HFCS, and found that people who avoid these ingredients are more likely to receive information from the internet. Providing consumers with historical context about an ingredient can help reduce ingredient fears.
A scientific review paper calls for collaboration to address the challenges of date labeling in the food industry, contributing to financial loss and food waste. Research highlights that inconsistent labeling practices lead to consumer confusion, resulting in significant food waste.
According to Doug Rauch, one-third to 40% of all food grown is never consumed due to expiration dates and infrastructure issues. The Daily Table, a new restaurant and store, aims to reduce food waste by offering expired produce at reduced prices.
Researchers found that restricting food to nematode worms triggers a state of arrested development, allowing them to live twice as long as normal. The study hints at an easier way to achieve human longevity and has implications for cancer research.
A recent study published in the European Congress on Obesity found that children following a Mediterranean-style diet are 15% less likely to be obese. The research, conducted across eight European countries, also revealed that adherence to this dietary pattern is crucial in preventing obesity and its associated risks.
Researchers analyzed data from over 112 women diagnosed with endometrial cancer, finding no association between soy food or isoflavone intake and the risk of endometrial cancer. The study's findings contradict previous research suggesting potential protective properties of soy foods against endometrial cancer.
Women with weight problems exhibited impulsive behavior when presented with images of food, suggesting a possible predisposition to binge eating. The study found that these individuals lacked contemplative will power and were more stimulated by food images.
Research by Emily Garbinsky and colleagues reveals that memories for the last bites of a food drive decisions about when to eat it again. Smaller portion sizes lead to faster repeat consumption. The findings have implications for companies and consumers, suggesting strategies like thinking back to initial bites could encourage re-purch...
A web application is being developed to connect honeybee keepers with researchers, using data from hive registrations and tracking daily cycles. The goal is to discover patterns that could shed light on the declining honeybee population.