Articles tagged with Foods
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Study of abstract structures, patterns, quantities, relationships, and logical reasoning through pure and applied mathematical disciplines. Encompasses algebra, calculus, geometry, topology, number theory, analysis, discrete mathematics, mathematical logic, set theory, probability, statistics, and computational mathematics. Investigates mathematical structures, theorems, proofs, algorithms, functions, equations, and the rigorous logical frameworks underlying quantitative reasoning. Provides the foundational language and tools for all scientific fields, enabling precise description of natural phenomena, modeling of complex systems, and the development of technologies across physics, engineering, computer science, economics, and all quantitative sciences.
A 3-year study in Colombia found that preschoolers participating in a structured curriculum using Sesame Street's materials improved their knowledge of healthy eating and exercise habits by 15-27%. The percentage of children at a healthy weight increased by 13%. Parents' knowledge and attitudes also showed significant improvements.
A new Cornell University study reveals that consumers are willing to pay more for products labeled as 'free of' certain ingredients. When provided with more information about the risks associated with those ingredients, consumers become even more confident in their purchasing decisions and value the product more.
A Drexel University study reveals that customers at restaurants with menu labels purchase food with 151 fewer calories, 224 milligrams less sodium, and 3.7 grams less saturated fat compared to those without labels. The study highlights the difficulty for consumers in making healthy choices when dining out.
Despite mandatory calorie postings, customers' purchasing habits and calorie intake remained unchanged. The study, conducted in Philadelphia and Baltimore, found that only a small percentage of customers noticed the labels, leading to minimal behavioral change.
Fruit juices could serve as carriers for probiotics, offering a dairy-free alternative. The study found that certain strains are stable in fruit juice without affecting sensory scores.
A growing body of evidence shows that diet affects brain function and identifies patterns associated with eating disorders like binge eating. Targeted magnetic stimulation reduces severe eating disorder symptoms, while rats' impulsivity is linked to calorie consumption on binges.
A large prospective study has shown that a higher dietary acid load increases the risk of type 2 diabetes, regardless of individual foods. The study found that women with higher acid loads had a 56% increased risk of developing type 2 diabetes compared to those with lower acid loads.
A new Dartmouth study suggests that chronic dieters overeat when their brain regions that balance impulsive behavior and self-control are disrupted. This depletion reduces a person's ability to engage in self-control by reducing connectivity between brain regions involved in cognitive control and rewards.
A study analyzing 6 popular food blogs found that vegetarian entrees were lower in calories and saturated fat, while overall recipes were acceptable in calories but excessive in sodium. Nutrition educators and dietitians can work with bloggers to promote healthier recipes online.
Research found that adults with lower education levels consumed more sugar- and fat-rich foods than those with higher education levels. They also expended more energy through physical activity, which may explain their higher food intake.
Residents in a low-income urban neighborhood on Indy's east side have higher rates of diabetes, hypertension, and heart disease compared to other areas. The study suggests that limited access to healthy food contributes to these health disparities.
A new study suggests that stress eaters show dynamic patterns of eating behavior, with 'munchers' eating more after being stressed but less when pleased, while 'skippers' do the reverse. This challenges the idea that stress eaters need to regulate their eating habits to prevent weight gain.
Researchers have identified a molecular mechanism behind hyperphagia in obese patients, where specific antibodies stabilize ghrelin, leading to increased appetite. This discovery opens new opportunities for designing treatments targeting this mechanism to reduce excessive food intake.
A University of Illinois study found that when groups eat together at a restaurant and must state their food choice aloud, they tend to select items from the same menu categories. This phenomenon suggests that people want to fit in with their peers rather than exhibit variety-seeking behavior.
A traffic-light labeling system in a hospital cafeteria increased customers' attention to nutritional quality and encouraged purchases of healthy items. The study found that 61% of respondents considered health/nutrition important factors in their choices after the intervention, compared to 46% before.
A study by Cornell researchers found that schools using debit card payment systems serve lower nutrition and higher calorie meals, as students tend to overspend. This can lead to a greater intake of unhealthy food items like candy, cheeseburgers, and fries.
A new review reveals that simply reducing portion sizes is not an easy solution to reducing energy intakes, as consumers prioritize factors like packaging and cost over nutrition. Professor Benton highlights the need for a multi-faceted approach addressing various factors affecting energy intake and expenditure.
A Michigan State University study found that advergames on food marketer websites often promote high-fat, high-sugar, and high-sodium products. These games can be engaging and fun for children, but they also contribute to unhealthy diets and a less-than-active lifestyle.
The concept of food addiction is being debated as a potential mental disorder, with some studies suggesting that certain obese individuals exhibit addictive-like behavior towards food. However, more evidence is needed to support inclusion in the DSM, and experts caution against over-diagnosing disorders.
A new study from Brigham Young University finds that overexposure to food imagery on Instagram and other platforms increases satiation, leading to a decrease in enjoyment with repeated consumption. This phenomenon, known as sensory boredom, can result in people becoming tired of certain tastes without even eating the food.
Researchers pinpointed the precise cellular connections responsible for triggering overeating behavior in mice, suggesting a neurological basis for obesity and eating disorders. The study highlights a potential target for drug treatments to correct malfunctioning brain circuits.
Innovative food ingredients showcase significant health benefits, including reduced sodium intake and improved bowel health. Studies demonstrate the potential impact of sodium reduction technology and added fibre on reducing hypertension and increasing calcium absorption.
Researchers have developed edible films to keep produce fresh for longer periods, improving food safety and convenience. The technology uses invisible, colorless, odorless coatings made from natural materials like carnauba wax and vitamin C to prevent spoilage and discoloration.
Research published in PLOS ONE found that fast-food marketing aimed at children emphasizes giveaways and movie tie-ins more frequently than ads targeted at adults. The study also highlights the importance of aligning advertising to children with health promotion efforts to address concerns about obesity.
Research published in Psychological Science found that fans of losing teams consume more saturated fats and sugars after a defeat, while supporters of winning teams opt for healthier options. Writing down personal values can counteract this effect and improve eating habits.
A new study reveals an unexpected role for a protein in the integration of opposing attractive and aversive gustatory stimuli in fruit flies. The findings demonstrate that the protein inhibits the activity of sugar-activated receptors when bitter compounds are present, reducing attraction to sugars.
Researchers found that genetic variations in two bitter taste receptor genes can explain differences in the perception of artificial sweeteners like Ace K. Additionally, studies on stevia extracts revealed that RebD is perceived as less bitter than RebA, suggesting potential opportunities for developing new sweeteners.
The study reveals deeply concerning problems with the way workplaces are changing, including drivers' susceptibility to developing diabetes and other diseases. Truck drivers also face challenges such as federal regulations limiting their driving hours and pressure to meet market demands, which can lead to fatigue and health issues.
Scientists from Norwich BioScience Institute have gathered data to assess the hazards of lower temperature cooking in sous vide, filling a knowledge gap. They propose a way forward to ensure consistent and effective safety assessments, commensurate with any risk to public health.
A recent study found that pregnant Hispanic women in California consume high levels of toxins such as methylmercury from tuna and PCBs from farmed salmon, which can cause birth defects and developmental delays. The researchers also highlighted the dangers of tap water and caffeine consumption during pregnancy.
Researchers at University of Illinois find way to boost health benefits of frozen broccoli by sprinkling it with daikon radish, a process that preserves sulforaphane's cancer-fighting properties even when cooked. The discovery aims to make frozen broccoli as nutritious as fresh.
A new UC Berkeley study reveals that sleep-deprived brains prefer unhealthy snacks and junk foods over whole grains and leafy greens. The researchers found impaired activity in the frontal lobe but increased activity in deeper brain centers that respond to rewards.
Consumers of grapes and grape products have increased intakes of essential nutrients, including vitamin A, C, fiber, calcium, magnesium, and potassium. This study suggests that incorporating grapes into one's diet may lead to healthier dietary patterns and improved nutrient intake.
Australian researchers have developed a food additive that can be used to improve the growth rate, health and sustainability of farmed prawns. The Novacq feed additive has been shown to promote faster growth, reduce reliance on wild fishery resources and produce high-quality products.
Research suggests that early-life stress exposure increases adulthood anxiety, hormonal stress responses, and a preference for comfort foods. These changes may be used as self-medication to alleviate anxiety symptoms.
A maternal junk food diet during pregnancy changes the development of the opioid signalling pathway in the baby's brain, making them more likely to overconsume high-fat, high-sugar foods. This alteration can lead to negative metabolic outcomes and a lifelong risk of obesity.
A recent study found that taxing sugary beverages can lead to reduced calorie intake, but the health benefits are offset by consumers substituting other unhealthy foods. Lower-income households may reap some benefits from reduced sugary beverage consumption, but also face higher costs due to taxes.
A new study published in Psychological Science suggests that rituals we perform before eating, even seemingly insignificant ones, can change our perception of food. The researchers found that short, fabricated rituals can produce real effects on the taste and enjoyment of food.
A Minnesota high school dance team banquet led to a strep throat outbreak among 18 people who consumed cooked pasta. DNA fingerprinting revealed the bacteria isolated from throats matched those found in the pasta.
A recent Carnegie Mellon University study found that providing recommended calorie intake information on menus does not encourage consumers to make healthier food choices. Despite this, policymakers have continued to rely on menu labeling as a tool in the fight against obesity.
A study of 184 participants suggests that individuals with a higher level of sensation-seeking tend to prefer spicy foods. Those who score above the mean on the Arnett Inventory of Sensation Seeking liked spicy meals consistently as the burn increased, while those below the mean rapidly disliked them.
Gluten-free products are now improved with better texture and appearance thanks to innovative manufacturing technologies. Alternative flours made from pulses such as peas, lentils, and chickpeas are also being used, offering high levels of protein and fiber.
Combining certain foods like tomatoes, broccoli, and olive oil may enhance their antiangiogenesis abilities, research suggests. Developing these food products will require extensive tests in food safety and efficacy.
A diet low in fish and seafood leads to a nutrition gap of omega-3 fatty acids, particularly DHA and EPA. This can result in inflammatory disorders, cardiovascular issues, and cognitive problems in children.
Researchers found that introducing solid foods before 4 months increases Type 1 diabetes risk, while breast-feeding reduces it. The study suggests parents wait until after 4 months and introduce solid foods by 6 months or soon after with breastfeeding to lower the risk.
Researchers found that pairing vegetables with flavored dips increased acceptance among children, with 64% finding veggies yummy when paired, compared to 31%. The dip's flavor and type played a significant role in kids' willingness to try vegetables.
Researchers found that electrical signals in the retina spiked high in response to chocolate, similar to those seen with methylphenidate, indicating increased dopamine release. This technique could be useful for studying food addiction and obesity prevention if validated through additional studies.
A study from Cornell University found that food portion labels significantly influence how much people eat and spend. When served identical portions, individuals consumed more when labeled as 'Regular' and were willing to pay more for the same size.
Researchers at the University of Alaska Fairbanks have discovered a novel biomarker that can accurately measure long-term sugar intake from a single blood or hair sample. This breakthrough tool is distinct in corn and sugar cane, which are sources of nearly all sugars found in sugar-sweetened beverages.
A new study published in the Journal of Consumer Research found that consumers are more likely to pursue goals when they set flexible, high-low range goals. This flexibility increases the challenge of the goal while also making it attainable, leading to a greater sense of accomplishment and higher reengagement rates.
A high-fat diet in pregnant monkeys resulted in permanently changed brain cells controlling food intake, leading to increased body weight and preference for fatty foods in their offspring. This study suggests a potential long-term impact on human health.
Research reveals African-Americans have a greater decline in their sense of smell as they age, which can lead to impaired nutrition and increased risk of neurodegenerative diseases. The study found that racial disparities in olfactory function cannot be explained by social, environmental or medical factors.
A new study by Columbia University's Mailman School of Public Health suggests that restricting large sugar-sweetened beverages in food service establishments would primarily affect overweight individuals, including teenagers. The proposed restrictions aim to reduce obesity, which is linked to excess calories from sugary drinks.
A recent study by researchers at the University of Michigan found that parents with heavy TV viewing are more likely to feed their children junk food. Food-secure families' preschoolers have a distorted view of healthy food, and this link is very strong among these households.
A five-year longitudinal study found that living in neighborhoods with healthier food environments significantly reduces the risk of obesity. The study, conducted across six US cities, analyzed data from over 4,000 adults and found that healthy food options and walkability are key predictors of lower obesity rates.
A Swedish study of over 1,700 children found that more TV time was associated with increased consumption of sweetened beverages. Children who watched more TV were 50% more likely to drink these beverages regularly. The study suggests that TV programs and parental norms may play a role in shaping children's beverage habits.
A University of Illinois researcher advocates for the Supplemental Nutrition Assistance Program (SNAP) as a cornerstone in reducing food insecurity. Improvements are needed to increase participation and benefits, particularly for those at lower ends of the benefit structure.
A new study found that 42.4% of young people use calorie information when eating at fast food or chain restaurants, with girls and obese youth being more likely to do so. In contrast, those who eat there twice a week or more are half as likely to use calorie information.
Cardiologist Dr Malhotra argues that the UK's daily limit of 10% added sugar is too high and leads to diet-related disease. Experts call for food industry regulation and labeling changes to help consumers make informed choices.
Researchers found that living closer to a fast food restaurant was associated with a higher body mass index (BMI) among low-income African-American adults. The study controlled for factors such as household income, physical activity, and sedentary behaviors to determine the relationship between fast food density and BMI.