Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
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.
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 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.
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.
A study found that reading food labels is associated with lower body mass index in women, with a reduction of 3.91 kg for an average woman. Urban, high school-educated, and university-educated women tend to pay more attention to nutritional information.
A new study from Brigham Young University found that moderate-to-vigorous exercise in the morning can decrease a person's motivation for food. The research measured neural activity in women while they viewed food images before and after exercise, revealing a lower attentional response to food pictures after the workout.
A new study reveals that gut microbes can increase the absorption of dietary fats, allowing the body to extract more calories from the same amount of food. Firmicutes bacteria are found to play a key role in this process, and their abundance is influenced by diet.
A University of Illinois economist warns that cutting SNAP benefits would exacerbate food insecurity in the US. Restricting food choices through programs like New York City's sports drink ban also discourages participation and leads to more food insecurity.
Consumers with poor self-control can establish greater control when monitoring unhealthy food quantities, leading to quicker satisfaction and reduced unhealthy eating. The study suggests dieters focus on quantity of unhealthy foods rather than healthy ones.
Researchers discovered that green tea's EGCG chemical property increases neural progenitor cells, enhancing learning and memory. The study found that EGCG-treated mice required less time to find hidden platforms in mazes.
A new validated method for analyzing flavanols and procyanidins in cocoa products could help establish a causal relationship between the intake of these compounds and their health benefits. The method, developed by Mars Incorporated and recently validated through a multi-laboratory study, provides specific compositional information on ...
A study by Cornell Food & Brand Lab found that softening fast-food restaurant lighting and music reduces calorie intake by 18% and increases customer satisfaction. Diners ate 175 fewer calories and rated the food as more enjoyable in a softer environment.
Researchers found that branding apples with Elmo stickers increased children's preference for fruit over cookies. The study suggests that similar tactics can be used to promote healthier eating in school cafeterias.
A new study published in Journal of Consumer Research found that reducing desire for unhealthy foods through monitoring quantity can lead to self-control. Researchers discovered that people with high self-control eat less when consuming unhealthy foods due to increased satiation, allowing them to stop enjoying the experience faster.
A study by UCSF researchers found that HIV-infected individuals living in San Francisco's urban poor are more likely to visit emergency rooms and have hospital stays if they lack access to sufficient quality and quantity of food. The study found that nearly half of the participants were classified as food insecure.
A new study suggests that slowing down consumption of enjoyable products can lead to greater enjoyment and a longer experience. By pacing oneself, consumers can avoid satiation and savor the pleasure of their favorite items. This finding challenges common behaviors that prioritize immediate gratification over long-term satisfaction.
Researchers analyzed fossil feces from an Arizona cave and found a diet rich in fiber, low in fat, and high in plant-based foods with low glycemic indices. This diet may have been enough to fix thrifty genes in place, making modern populations susceptible to disease.
A new study reveals that Native-Americans' high rates of diabetes may be attributed to their ancestors' high-fiber diet, which was rich in foods like maize and sunflower seeds. This diet, characterized by low fat and glycemic index, could have given rise to 'thrifty genes' that now contribute to the disease.
A study by Cornell University researchers found that edible serving-size markers in red potato chips can substantially decrease food intake. Students who consumed the red-chipped tubes ate 50% less than their peers, suggesting a subconscious 'stop sign' effect.
A new study found that menu labeling in King County, Washington, resulted in improved nutritional profiles for some chain restaurant entrées, with decreases in energy, saturated fat, and sodium content. However, the majority of entrées continued to exceed recommended guidelines, highlighting the need for more moderate options.