Articles tagged with Foods
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.
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.
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.
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 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.
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 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 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.
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 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.
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 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.
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.
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.
Research suggests that eating foods containing edible Solanaceae, such as peppers and tomatoes, may reduce risk of developing Parkinson's. The study found a strong association between increased consumption of these foods and decreased risk of Parkinson's, with peppers displaying the strongest association.
A new study finds that fast food restaurant menus have only modestly increased nutritious offerings over a 14-year period, with most restaurants failing to meet optimal nutritional quality scores. Despite some improvements, the overall nutritional quality score remains below that of the average American diet.
Restrictive eating habits increase the brain's response to pleasurable foods, making it harder for dieters to maintain weight loss. Healthy, balanced meals are more effective for sustainable weight management.
A study found that a diet low in grains, beans, and certain vegetables combined with anti-aging supplements improved blood vessel function. Patients consumed a restricted diet and took antioxidants to slow cell aging, potentially reversing high blood pressure, diabetes, and obesity.
A study by Michigan State University scientists discovered sex differences in binge eating rates among female and male rats, suggesting biological factors contribute to eating disorder prevalence. The study's findings have implications for understanding risk factors and mechanisms in humans.
A recent horse meat detection incident in European food products led to concerns in the US. The incident involved tiny amounts of horse meat mistakenly added to beef products due to equipment issues. The American Chemical Society discusses the issue and its implications for the US market.
Research from the University of Adelaide suggests that maternal junk food consumption can lead to addiction in babies by desensitizing the reward system fueled by these foods. This increased preference for junk food may result in overeating and obesity in children.
A study published in Obesity found that the body's internal clock regulates hunger, increasing appetite for sweet, starchy and salty foods in the evenings. This natural tendency can lead to weight gain due to impaired sugar tolerance and energy storage in the evening, rather than expending energy after a morning meal.
Researchers used DBS to stimulate the nucleus accumbens, a region involved in reward, and found significant reduction in binge-eating behavior in mice. The study suggests that activity in the brain's reward centers drives overeating despite known negative health consequences.
A new study found that menus displaying the minutes of brisk walking needed to burn food calories led to fewer calories ordered and consumed compared to menus without calorie labels. The study, conducted by Texas Christian University researchers, suggests a more effective strategy for encouraging reduced calorie intake in restaurants.
Research highlights the importance of nutritional sustainability in pet food production, offering alternatives to minimize environmental impact while meeting animal needs. Educating consumers and adopting sustainable feeding practices can also help reduce waste and promote pet health.
Researchers found improved laxation with minimal gastrointestinal tolerance issues after consuming 20g of added fibre per day. Soluble fibre dextrin also promoted satiety for up to 8.5 hours after consumption. Additionally, PROMITOR Soluble Corn Fibre increased calcium absorption in adolescents by 12%.
Research examines similarities between food intake and addiction, but debates the application of the addiction model to food. A special issue in Biological Psychiatry explores the state of the field, covering neurobiological mechanisms, brain reward circuitry, and risk factors.
Food and nutrition scientists highlight white vegetables' nutritional value, citing gaps in data on nutrient intakes and health outcomes. Presenters discuss the importance of potatoes, carbohydrates, and magnesium in a well-balanced diet.
A study found that a phosphate-binding drug did not reduce cardiovascular measures in patients with early chronic kidney disease, suggesting dietary restriction may be the best way to mitigate phosphate's negative effects on the heart. Higher blood phosphate levels increase the risk of dying from heart-related causes.
A study published in the Journal of Health Psychology found that portion sizes significantly affect food intake, even with mindful eating education. Despite teaching participants about external factors influencing eating habits, they consumed more food when given larger portions.
A new smartphone app, My Meal Mate, has been shown to be effective in helping users track their food intake and exercise for weight loss. The app resulted in an average weight loss of 4.6kg (10lbs) over six months, compared to 2.9kg (6.5lbs) and 1.3kg (3lbs) with a paper-based diary and online diary, respectively.
Reducing food waste is vital to feed a global population of 9 billion by 2050. Scientists estimate that up to half of the food harvested from farmers' fields in developing countries is lost due to spoilage and pests. In developed countries, households throw away about 4 out of every 10 pounds of food produced each year.
A year-long study found that minor modifications to military cafeteria food services resulted in significant improvements in soldiers' nutritional intake, including reduced fat consumption. Customer satisfaction also increased on four criteria, with more favorable results observed over time.
According to the study, nearly 75% of commercial pre-packaged meals and savory snacks for toddlers are high in sodium. The American Heart Association recommends limiting sodium consumption to less than 1500mg per day. Parents can choose healthier options by reading nutrition labels on baby and toddler foods.
New research from the University of North Carolina at Chapel Hill suggests that genes are a primary factor influencing food neophobia, or aversion to trying new foods, in children. The study found that genetic factors explain 72 percent of the variation in children's tendency to avoid new foods.
A six-week cooking program with plant-based recipes reduced food spending and improved food security among participants. Adopting a few plant-based meals per week can lead to significant financial benefits and improved health outcomes.
A South African program offering a 10-25% rebate on healthy food purchases found that lower prices motivate people to significantly improve their diet. The analysis of supermarket scanner data and survey responses showed an increase in fruit and vegetable consumption and a decrease in less-desirable food purchases.
A study published in the American Journal of Clinical Nutrition found that recalling recent meals reduces food consumption, while being distracted during eating leads to increased intake. Techniques such as writing down previous meals and using visual reminders can aid in reducing meal sizes.