Articles tagged with Foods
A new study at the University of Vienna found that Goffin cockatoos wait up to 80 seconds for higher-quality food rewards, showing impressive self-control. The birds traded their initial items more often for their most preferred food and adjusted to differences in trade value, mirroring human economic decision-making.
Research suggests that combining numeric calorie labels with symbolic labels, such as traffic lights, is a more effective way to influence patrons to select healthier options. The study found that the combination label reduced total calories ordered by about 69 calories on average, while numeric labels alone had less impact.
A national survey found that 80% of Canadians agree the food industry should reduce salt content in food. The majority supported public health interventions, such as lowering sodium in grocery foods and educating consumers about healthy eating habits. However, there was little support for taxation or subsidies related to sodium reduction.
A new study published in the American Journal of Preventive Medicine found that sugared beverages are primarily responsible for increased caloric intakes in children. The research, which analyzed data from over 10,000 children aged 2-18, also showed a link between higher consumption of sugared beverages and consumption of unhealthy foods.
A University of Liverpool study found that celebrity endorsement boosts children's desire for junk food. The research demonstrated that even seeing a celebrity outside of an advertisement prompts kids to consume more of the endorsed product.
Research published in The FASEB Journal suggests that pregnant mothers who consume junk food alter the development of their unborn child's opioid signaling pathway, leading to decreased sensitivity and increased tolerance for junk food. This can result in children being more likely to develop a lifelong addiction to unhealthy foods.
A large epidemiological study found that increased sugar availability was linked to higher diabetes rates, independent of obesity. The researchers analyzed data from 175 countries and found a 1% increase in diabetes prevalence for every additional 150 calories of sugar per person per day.
Researchers implemented small changes to school cafeterias, increasing fruit and vegetable consumption by 18% and 25%, respectively. These low-cost interventions, called the smarter lunchroom makeover, preserved student choice while promoting healthier habits.
A study found that small, inexpensive changes to school cafeterias increased students' likelihood of taking fruits and vegetables by 13% and 23%, respectively. These interventions, called the smarter lunchroom makeover, promoted healthier behaviors through behavioral cues.
A new study published in Neurology found no correlation between antioxidant intake and risk of developing stroke or dementia. The study suggests that individual antioxidants and food sources may be more important than total antioxidant levels in reducing the risk of these conditions.
Scientists have identified aromatic rice from Bangladesh with very low arsenic content, higher selenium and zinc levels. This could benefit millions of people worldwide who consume rice daily, reducing their risk of cancer and other health problems.
A study by Johns Hopkins Bloomberg School of Public Health found that physicians who believe overconsumption of food contributes to obesity are more likely to advise patients to modify nutritional habits. The study analyzed data from 500 US primary care physicians and found a significant correlation between physician beliefs and counse...
A new study from Washington State University finds that mothers' eating habits at the dinner table can significantly impact their preschoolers' obesity risk. The researchers analyzed surveys of low-income African-American and Latino Head Start preschoolers and caregivers, discovering that moms who exhibit high levels of control while f...
Research found that a high intake of Southern-style foods, including fried chicken, bacon, and sugary drinks, was associated with a higher risk of stroke. In contrast, those who ate more fruits, vegetables, and whole grains had a lower risk of stroke.
A University of Miami study reveals that people tend to seek higher-calorie foods when they perceive tough times, consuming nearly 40% more than neutral messages. In contrast, low-calorie food prompts a 25% reduction in consumption.
A new study found that mixing alcohol with diet soft drinks can result in a higher breath alcohol concentration (BrAC) compared to the same amount of alcohol consumed with a sugar-sweetened mixer. This can lead to increased risk of alcohol-impaired driving and acute alcohol intoxication problems.
A large study of over 388,000 participants found that high supplemental calcium intake was associated with an increased risk of cardiovascular disease death in men, while dietary calcium intake had no such effect. The study suggests that sex may play a role in the cardiovascular effects of calcium supplements.
A study of young twins in Malawi reveals that dysfunctional gut microbes contribute to severe acute childhood malnutrition. The researchers found that feeding malnourished children a high-calorie, nutrient-rich food temporarily improved their gut microbiomes, but the benefits were short-lived. The findings suggest that repairing gut mi...
Researchers found that eating smaller portions of snack foods can provide similar feelings of satisfaction as larger ones. The study showed that those who consumed smaller portions consumed 77% more food but did not feel any appetite-enhancing effects.
A new study published in the Journal of Hunger & Environmental Nutrition found that removing trays from university dining halls reduces food waste and dish use. The study, conducted at American University, shows a 32% reduction in food waste and a 27% reduction in dish use.
A new study published in PLOS ONE found that taking smaller bites outweighs the tendency to eat more when distracted. Researchers discovered that participants who ate pre-specified small sips of soup consumed about 30% less soup than those who didn't have a set size limit.
A new study from the University of Otago found that consuming seven to eight servings of fruits and vegetables per day can improve mood and overall wellbeing in young adults. The research suggests a strong relationship between positive emotions and higher fruit and vegetable consumption, with no significant impact on other foods.
Modified Nutrition Facts labels can improve accuracy in measuring calories and nutrient content, especially for products with two servings per container. Dual-column and single-large serving formats showed significant improvements in consumers' ability to assess nutrition information.
A new study published in Psychological Science found that people tend to consume nearly 40% more food when primed with messages about tough times. When told the food was low-calorie, they consumed 25% less, highlighting a survival instinct for high-calorie foods.
In endangered Mexican howler monkeys, habitat disturbance leads to increased 'travel time' foraging and high levels of stress hormones. Researchers found that fruit is a crucial component of their natural diet, and lack of fruit availability forces them to spend more time seeking out nutritious foliage.
Researchers found that cooking and eating facilities in NC migrant camps fail to comply with regulations in a substantial number of camps, posing significant health risks to farmworkers. The study highlights the need for greater enforcement of regulations to protect workers' health and safety.
A new study led by McGill University researchers found that rising meat consumption and calorie intake have fueled a 38% increase in the world's per capita phosphorus footprint since the early 1960s. By reducing meat consumption, particularly beef, countries can significantly decrease demand for mined phosphorus.
Researchers at SMU are analyzing social networks and isolation's role in fighting hunger in North Texas. The study aims to understand the causes of food insecurity beyond household economic resources.
A new study reveals that genetic factors significantly contribute to obesity, with DNA influencing body-fat responses to high-fat, high-sugar diets. The research found that genetics account for up to 80% of the variation in body-fat percentage among mice, suggesting a strong link between DNA and fat gain.
A University of Florida study has identified a protein called TRIP-Br2 that helps regulate fat storage and release in cells. When absent, this protein enables mice to burn fat and resist obesity, even on high-fat diets.
A new analysis suggests that saber-toothed cats and American lions didn't drastically change their diet near extinction due to scarcity. Instead, they likely consumed carcass bones regularly, contradicting the idea that food shortage was a main reason for their extinction.
A new UCSF study examines the role of key molecule PKCγ in regulating the food clock, which is disrupted by irregular eating patterns. The findings have implications for understanding diabetes, obesity, and other metabolic syndromes.
A study of 900 Spanish consumers found that country of origin is the most important factor when buying fish, with Spain being the preferred choice. The majority of respondents prefer wild fish and fresh products, highlighting a trend towards domestic consumption.
A public web-based healthy eating and weight loss program found that participants who made consistent changes lost an average of 2 pounds per month. The study also showed that finding initial tips that are relevant and doable for individuals can lead to gradual weight loss and healthier habits.
A study found that eating meals together as a family increases children's daily fruit and vegetable intake to near the recommended 5 A Day. Parents who cut up portions of fruits and vegetables also boosted their children's intake, with even one or two family meals per week showing benefits.
Research published in the Journal of Epidemiology and Community Health found that children who ate family meals with their parents consumed more fruit and vegetables, reaching recommended daily targets. Those who always ate together had higher nutrient intake than those who sometimes or never did so.
A recent study published in Food & Function journal found that consuming fresh Hass avocado with a burger meal can neutralize inflammation and reduce the risk of cardiovascular disease. The study, conducted by researchers at UCLA, also suggests that avocados may help mitigate negative effects on blood flow after eating a burger.
Researchers found that cats regulate their macronutrient intake by altering food selection despite differences in food content, moisture level, and texture. Cats achieve a consistent balance of protein, fat, and carbohydrate when provided with pairs of foods over 3-day cycles.
A new analysis suggests that individuals with Lynch syndrome, who have a high risk of developing colorectal and other cancers, may lower their risk by adopting an eating pattern low in snack foods. The study found that those with higher intakes of snack foods were twice as likely to develop precancerous lesions.
A recent study suggests that taxes on soft drinks and high-fat foods could lead to significant reductions in energy intake from saturated fats and consumption of these products. In contrast, subsidies for fruits and vegetables may increase consumption, but with potential compensatory purchasing effects.
A new study by the University of Montreal found that ending a high-fat diet can cause withdrawal-like symptoms and increased sensitivity to stress in mice. The research suggests that brain chemicals associated with depression are altered by diet, leading to a vicious cycle of poor eating.
Researchers at Max Planck Institute decoded the neural mechanisms underlying an escape reflex in fruit flies to avoid toxic microorganisms. A dedicated neural line is activated by geosmin, a substance released by bacteria and mold fungi, overriding all other food odor signals.
A new study reveals that viruses can be spread through cross-contamination from utensils like knives and graters, posing a significant health risk. The study found that contaminated utensils can transfer viruses to multiple pieces of produce, highlighting the need for emphasis on utensil hygiene.
A recent study published in BMJ Open found that low-income individuals have poorer adherence to the Mediterranean diet, leading to higher rates of obesity. The researchers analyzed data from 13,000 participants and discovered a significant association between income levels and dietary habits.
Research finds that seasonal dietary shifts in blue monkeys increase fecal glucocorticoids, a stress marker, particularly in lactating females and those in late pregnancy. This suggests potential effects on female reproduction and infant development.
A new study found that adding vegetables to dinner can increase positive evaluations of the main course and the cook. The study suggests that thinking about vegetables as an enhancement of the meal may be a more effective strategy for increasing vegetable consumption.
A study by Clarkson et al. found that novice consumers seek out novel experiences to expand their existing knowledge, whereas expert consumers prefer deeper knowledge through familiar but unique products. This selective approach to consumption drives consumer behavior.
A study by Temple University found that fast food menus have doubled in size, but calorie counts have changed little between 1997 and 2010. The average calorie content of foods offered by major U.S. fast food restaurants remained stable, while entree salads and sweetened teas became increasingly popular additions to the menus.
A new study in the Journal of Consumer Research found that consumers enjoy Tostitos salsa with Tostitos tortilla chips more when told they come from the same brand. The authors conclude that matching brands can enhance joint consumption experiences and provide an advantage for companies offering complementary products.
Gustavo Arellano, best-selling author and '¡Ask a Mexican!' columnist, will discuss how Mexican food conquered America in his new book. He'll address misconceptions about what constitutes 'Mexican' food and its influence on US cuisine.
Baycrest's Mindfull e-cookbook provides a science-based approach to brain health, offering 100 delicious recipes to support cognitive function. The book debunks myths about nutrition and offers tips on how to boost brain function through food choices.
A University of Illinois study found that consuming foods with advanced glycation end products (AGEs) can increase cardiovascular complications in people with diabetes. Foods like grilled meats and crispy fried foods contain AGEs, which are associated with plaque formation and heart disease.
Researchers found that fruit flies can shift their preference towards more nutritional food sources in as little as four hours when hungry. Blocking insulin signaling increased the flies' preference for nutritious sugars, highlighting the importance of metabolic roles in feeding behavior.
The USDA has awarded $4.8 million to 23 community-based organizations across the US to establish sustainable local food projects and improve access to affordable, healthy food for low-income residents. These grants aim to promote comprehensive strategies addressing local food, farm, and nutrition issues.
A new study reveals that astringent wines and teas can counter the slippery sensation of fatty foods, promoting balance in meal consumption. This opposition between astringent and fat sensations may help maintain dietary diversity.
A study found that over a third of refugee children showed signs of malnutrition and 15% of women experienced nutritional deficiencies during development. The population's diet is suboptimal for health due to excessive sugar consumption, starchy foods, and lack of fresh produce.
A high-calorie, high-sugar, high-sodium diet has been shown to induce symptoms of metabolic syndrome in rats after just two months, increasing the risk of stroke and related health issues. The study highlights the importance of a balanced diet and regular exercise in preventing these conditions.
A Swedish commercial weight loss program called Itrim was evaluated for its effectiveness, and researchers found that participants lost an average of 11 kg after one year. The program, which includes three different diets and group sessions, showed promising results with the most rigorous diet resulting in the greatest weight loss.
A government-regulated approach could effectively measure to prevent obesity by addressing excess calorie consumption through portion size control. The proposal aims to encourage food companies to voluntarily alter products or marketing to reduce health risks.
A study by Cornell Food & Brand Lab found that attractive names for vegetables, such as Power Punch Broccoli and X-Ray Vision Carrots, can increase consumption among elementary-aged children. The research suggests using attractive names is a low-cost solution to encourage kids to eat more nutritious foods.