Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
Researchers found that fish with a diverse diet had less bacterial diversity in their guts than those with a specialized diet. This discovery could impact the use of probiotics and diet in treating diseases associated with gut bacteria.
A new study reveals that MSG triggers obesity and nonalcoholic steatohepatitis in mice, with a restrictive diet slowing but not preventing disease progression. The findings have significant implications for childhood obesity, a major global health concern.
A study by the University of Adelaide found that women who eat a poor diet before becoming pregnant are around 50% more likely to have a preterm birth than those on a healthy diet. Women who consistently ate high protein and fruit prior to conception were less likely to have a preterm birth.
A recent study found that the US obesity epidemic is affecting all segments of the population, with no significant differences in weight gain among groups based on race or education level. The report suggests that environmental factors such as cheap and easily accessible food are driving the increase in obesity rates across the country.
A study of home food environments found that while fruits and vegetables were plentiful, preparation methods and availability of high-calorie foods contributed to obesity. The study also highlighted the challenges of eating healthy in front of the TV.
A recent study found that low-income communities and WIC participants in Arizona face significant barriers when using cash value vouchers for purchasing nutrient-dense foods. These barriers include negative interactions with cashiers and lack of training, which can lead to frustration and decreased access to healthy food options.
A recent study published in Neuropsychopharmacology suggests that impulsivity may be a risk factor for food addiction and eating disorders. The research, led by Boston University School of Medicine, found that individuals with impulsive tendencies were more likely to engage in binge eating behavior.
A study found that children in an obesity intervention who lived closer to a supermarket ate more fruits and vegetables. The distance from a supermarket affected the success of the interventions, with those living farther away experiencing larger increases in body mass index.
Childhood obesity is linked to mental health issues and decreased academic performance. Dr. Kaliebe's three rules aim to promote physical and mental well-being through healthy eating, regular movement, and reducing sensory overload.
The study found that brain activity in reward areas predicts food cravings, while prefrontal regions predict resistance to temptation. Participants with high prefrontal activity were more successful at controlling their desires.
Researchers found that chronically stressed women who consume high-fat, high-sugar foods are more prone to metabolic risks such as increased waistlines, insulin resistance, and oxidative damage. The study suggests a stress pathway that influences biology through diet, highlighting the importance of treating chronic stress.
Researchers found that high-calorie snacks and sugar-sweetened drinks dominate the youth baseball scene, contributing to weight problems among children. The study suggests that parents and sports leagues should plan ahead and advocate for policies addressing snack and drink options.
A Cornell study published in Eating Behaviors found that children aged 6-10 who ate whole foods like drumsticks and apples were twice as likely to disobey adults and exhibit aggressive behavior compared to those eating cut-up foods. The researchers suggest cutting food can help reduce rowdy behavior at mealtime.
A new study found that people perceive foods with rough textures to have lower calorie content. In laboratory experiments, participants consumed more soft than hard brownie bits when not focused on calorie content and vice versa when focused on it.
A recent study published in the Journal of Consumer Research found that restaurants providing 'low-calorie' labels on their menus may inadvertently cause people to eliminate healthy foods. The researchers suggested that by grouping low-calorie options together, restaurants can encourage healthier dining decisions.
Researchers analyzed the gut microbiota of Hadza hunter-gatherers, revealing a unique microbial profile that supports their adaptation to a foraging subsistence pattern. The study found differences in gut microbiota between sexes, reflecting sexual division of labor and having implications for fertility and reproductive success.
Research suggests that people living in societies promoting equality are more likely to donate money than those expecting inequality. When the need is uncontrollable, power distance does not deter charitable behavior, whereas communal relationships lead to a greater sense of responsibility to help others.
A new study by David W. Taylor and Gregory J. Anderson found that consumers are willing to pay more for culturally significant crops, highlighting the importance of 'Culinary Cultural Conservation.' The research also identified key food groups, such as viandas, which are essential to recreating a sense of home.
A new study reveals that eating rice is associated with better diet quality and lower body weight. Rice eaters show higher amounts of key nutrients like potassium, magnesium, iron, folate, and fiber, while consuming less saturated fat and added sugars.
A recent study published in University of Eastern Finland found that the quality of dietary carbohydrates affects fatty acid composition in children's blood. High candy consumption and low high-fibre grain intake were linked to increased oleic acid levels, suggesting a potential role for delta-9-desaturase enzyme.
A study found that restaurant chefs and food purchasing managers prefer buying local foods with quick response times, accurate labeling, and training staff on local food handling. This was revealed in a Penn State research project investigating management's attitudes toward purchasing locally grown foods.
Researchers discovered that bacteria use indole to communicate and plan ahead for lean periods, leading to new ways to combat dangerous bacteria. The study could help scientists find new ways to control MRSA and other harmful bacteria.
Researchers found that customers perceive restaurants as socially responsible when provided with nutrition facts and healthful options, leading to increased patronage. Highly health-conscious individuals are more likely to favor such restaurants, regardless of the presence of nutrition information.
Researchers found a strong link between the AMY1 gene and obesity, with individuals having fewer copies of the gene at higher risk. This discovery highlights the importance of tailoring dietary advice based on an individual's digestive system.
Researchers measured fruit fly food consumption using radioisotope labeling and paired it with the capillary feeder assay to achieve the most accurate measurements. The team's findings provide a best practices guide for nutrition measurement in studies of metabolism and disease.
Researchers identified cysteine deficiency as a cause of brain degeneration in Huntington's disease. A cysteine-rich diet slowed disease progression in mice, but its effectiveness in humans is unclear.
New research shows that male Eurasian jays can respond to their female partner's desire, even when it conflicts with their own. The study found that males can inhibit their own biases and prioritize their partner's wishes.
A new study reveals that teaching people to flavor food with spices and herbs is more effective at reducing salt intake than self-reduction. Participants who received a behavioral intervention consumed an average of 966 mg/day less sodium than those who reduced their sodium intake on their own.
A recent study published in PLOS ONE found that plant food supplements are widely used in Europe, with Italy and Spain showing the highest diversity of products. In the UK, evening primrose oil was the most commonly used botanical ingredient.
A new study from Harvard School of Public Health found that regular consumption of fried foods increases the risk of obesity in people with a genetic predisposition to obesity. The study analyzed data from three US cohort studies and found that high intakes of fried food exacerbated the deleterious effects of genetic variants associate...
A new study published by the Institute of Food Technologists found that a mixed raspberry jelly with black and yellow raspberries had high sensory acceptability. The production of a 3-colored jelly could be an alternative to traditional single-color jellies, providing additional health benefits from antioxidants.
A study published in the Journal of Food Science found that combining hemp flour with decaffeinated green tea leaves creates a gluten-free cracker with high protein, fiber, and essential fatty acid content. This combination also provides antioxidant properties, making it a nutritious snack option for consumers.
Research suggests that people exposed to more takeaway food outlets are more likely to consume these foods and be obese. The study found a significant dose-response relationship between takeaway outlet exposure and both diet and body mass index.
A new study suggests that feeling sad can decrease cravings for unhealthy foods like chocolate and deep-fried treats. By making individuals feel sad, their negative emotional response to these foods highlights the potential health risks associated with overindulgence, leading them to make healthier choices.
Researchers used digital checkout data from Montreal neighborhoods to monitor food choices and socioeconomic factors. The study found that lower-income neighborhoods consume more soft drinks, highlighting the need for targeted efforts to encourage healthier diets.
A new UCL study suggests that more educated consumers in middle- and low-income countries make better food choices that mitigate the negative effects of rising wealth on obesity levels. The study found a 14-19% lower risk of obesity among women with secondary or higher education, compared to those with less education.
New USDA guidelines have increased consumption of fruits and vegetables among low-income students without leading to an increase in food waste. Students now select a fruit or vegetable as part of their lunch, resulting in improved nutrition.
Researchers analyzed chemical isotopes in hair and bone samples to track changes in Yosemite bears' diets over the past century. Management strategies implemented since 1999 successfully limited human food availability, but problems persist, with bears returning to dumpsters despite increased visitor numbers.
A study from the University of Southern Denmark reveals that nano-silver can lead to changes in human intestinal cells, causing an overproduction of free radicals and potentially contributing to diseases like cancer and Alzheimer's. The researchers emphasize caution against consuming dietary supplements containing nano-silver.
Studies showed that individuals in good moods make healthier food choices due to future health benefits, while those in bad moods focus on immediate taste and sensory experience. Temporal construal also plays a role, with trying to focus on the past reducing indulgent food consumption.
A study by researchers at Duke University found that fruit-eating lemur species excel in spatial memory tests, demonstrating a strong link between diet and cognitive abilities. The findings suggest that lemurs with diets rich in fruits, which are seasonally available and often hard to access, develop superior spatial memory skills.
A study found that feeding cats smaller meals more frequently increased their physical activity, particularly when anticipating meal times. This approach can be a practical solution for pet owners to manage feline obesity and diabetes.
Researchers found that smellizing, imagining a product's smell, increases consumers' desire to consume and purchase advertised food products. This effect is strongest when the image of the product can be seen at the same time as the imagined smell.
Researchers developed the Healthy Lunchbox Challenge, a low-cost program that encourages parents and staff to bring healthier foods to summer day camps. The program resulted in significant increases in fresh fruit, vegetables, and water consumption among children, while decreasing sugary snack intake.
Researchers found that individuals in positive moods prefer healthy foods for long-term health benefits, while those in negative moods opt for indulgent foods for immediate mood management. The studies suggest that perspective on time plays a crucial role in food choice, with people in positive moods considering future health outcomes.
Studies reveal that infants with a heartier appetite grow more rapidly, potentially putting them at increased risk for obesity. Additionally, children with lower satiety responsiveness are more likely to have genetic predisposition to obesity, highlighting potential targets for pharmacological and behavioral interventions.
Researcher Timothy Johns advocates for valuing environmental and health benefits of small-scale local farming to combat malnutrition and chronic diseases. Smallholder farmers can increase productivity and sustainability with access to improved technology.
Researchers found that a single session of attention modification training decreased overeating in obese children by training their brains to ignore food cues. The study used implicit training methods to distract the children's attention away from food words.
A new review published in Nutrition Journal found that dietary supplement users engage in various healthy habits, such as consuming healthier diets and exercising regularly. The study also showed that supplement users tend to make better food choices and incorporate supplements into their lifestyle as part of a broader focus on wellness.
A Weizmann Institute of Science study reveals that daily fluctuations in triglycerides in the liver are driven by internal 'body clocks' and timing of meals. Researchers found that restricting nighttime feeding led to a 50% decrease in liver TAG levels, suggesting that meal times can affect lipid accumulation.
A recent study found that nearly three-fourths of common medicines contain animal derived products, including lactose, gelatine, and magnesium stearate. The authors call for improved labelling to inform doctors, pharmacists, and patients about the content of medicines.
A new study by London School of Hygiene & Tropical Medicine found that opening a new supermarket in a low-income community did not lead to significant changes in diet or reduced obesity rates. Despite improvements in residents' perceptions of food accessibility, only 27% of residents adopted the new supermarket as their main food store.
A study by the University of Illinois found that parents with an insecure attachment style are more likely to respond to their child's distress by becoming distressed themselves or dismissing their emotions. This can lead to unhealthy eating habits, including comfort feeding, fewer family mealtimes, and excessive TV viewing. The resear...
The Clinical Nutrition Research Centre (CNRC) aims to understand the causes of metabolic diseases and develop products to reduce their risks, with a focus on nutrition in women, children, and the elderly. The centre will also conduct research on food and nutrition in Asia, leveraging partnerships with top universities and companies.
A five-year research initiative aims to understand the impact of hunger, emotions, stress, and economic factors on food choices. The Nudge-it programme will examine how eating habits develop and provide better evidence for public health policies promoting healthy diets.
A £7.4 million Nudge-it initiative will investigate the physical and psychological factors controlling eating behavior to promote healthier food choices.
A new study by Matthew Ravosa and colleagues at the University of Notre Dame reveals that dietary influences play a crucial role in shaping the human skull. Contrary to long-held assumptions about hard object feeding, the research suggests that early human ancestors, such as Australopithecus, relied on tough foods year-round.
A new study found that US consumers changed their eating habits significantly between 2003 and 2011, leading to a decline in calorie consumption. The changes persisted independent of economic conditions, suggesting that public health efforts and increased awareness about healthy eating played a crucial role.
Research from the University of East Anglia found that high intakes of flavonoids lower insulin resistance and inflammation, reducing the risk of diabetes. Flavone compounds also improved blood glucose regulation.
A study by researchers at the University of North Carolina at Chapel Hill found that children's fast food consumption is only a small part of a larger problem: poor dietary habits fostered at home. The study highlights the importance of addressing these underlying habits to reduce childhood obesity.