Articles tagged with Foods
A multi-center study of 55 children found that oral immunotherapy reduced allergic reactions, allowing most to consume eggs without symptoms. The therapy showed promise in desensitizing children to egg allergies, representing a promising therapeutic intervention.
A new study funded by the NIH suggests that oral immunotherapy can help children with egg allergies overcome their condition. The trial found that 55% of participants who received daily egg white powder doses were able to pass an oral food challenge after 10 months, and 75% were able to do so after 22 months.
Two new studies by Cornell University's Brian Wansink found that vegetables make meals more appealing and parental effort perceived as caring. The studies also identified favorite vegetables among children, revealing a surprising preference for broccoli and corn.
A new study found that keeping a food journal consistently leads to greater weight loss, with women who skipped meals losing less weight than those who didn't. Eating out frequently is also associated with reduced weight loss, likely due to lack of control over ingredients and portion sizes.
A study by Purdue University researchers reveals that hornworm caterpillars adapt to increase the efficiency of converting food into energy when threatened by predators. They also increase nitrogen extraction and lipid content. However, this adaptation comes at a cost in later developmental stages.
A study by Dr. Natalie Loxton found that individuals with high reward sensitivity experience increased pleasure and urge to eat after watching TV commercials featuring junk food. This suggests a link between reward sensitivity and overeating, particularly in response to appetitive cues.
Researchers found that rats consuming all their sugar solution in the inactive period gained more weight than those consuming it during the active period, despite similar caloric intake. This study suggests that the timing of sugar consumption can significantly affect body weight gain.
Research suggests that adding words related to health and weight on posters, menus, or recipe cards can stimulate healthy food choices among dieters and overweight individuals. This technique has great potential as an intervention to help weight control, as it is unobtrusive, easy to implement, and low in cost.
Research in rats and humans found that multiple pieces of food elicit greater satiation than a single piece, with increased portion sizes leading to increased intake. Cutting food into smaller pieces can make it more satiating, benefiting dieters seeking portion control.
A study analyzing 235 types of rice found its glycemic index (GI) varies greatly among types, with most scoring a low to medium GI. This allows consumers, including those with diabetes or at risk, to select rice varieties for a healthy diet.
Brazil has implemented legislation to shield its traditional food system from the influence of global corporations, aiming to improve public health and preserve cultural heritage. By law, schools must serve minimally processed meals sourced from local farmers, reducing the penetration of Big Food companies in Brazil.
A study published by the American Heart Association found that consuming fast food even once a week increases the risk of dying from coronary heart disease by 20 percent. Eating fast food two or more times a week also boosts the risk of developing Type 2 diabetes by 27 percent, especially among younger and better-educated individuals.
Researchers analyzed fossilized teeth to reveal that A. sediba ate harder foods like trees and bushes, unlike most other hominids who focused on grasses and sedges. This diet was confirmed by analysis of microscopic particles trapped in tooth tarter, suggesting the individuals avoided open grasslands.
A survey of Grade 5 students in Alberta found that kids who help with meal preparation are more likely to eat healthier foods and have better diets. Children who cooked showed a greater preference for both fruits and vegetables, and were more confident about making healthier food choices.
A new study suggests that viewing images of high-calorie foods stimulates the brain's appetite control center, leading to increased desire for food. The research found that this stimulation may contribute to overeating and obesity, particularly in high-risk populations such as Hispanic young women.
USC researchers found that viewing pictures of high-fat foods stimulates appetite and reward centers in the brain, increasing hunger and desire for certain foods. Consuming sugary drinks also increases desire for savory foods, particularly fructose.
A study by Temple University found that parents' work-life stress hinders healthy eating in families, particularly among urban fathers who face higher rates of unemployment. Fathers and mothers experience different challenges in preparing meals, with mothers spending more time on food preparation but reporting fewer family meals.
Researchers developed a gluten-free pasta product from green banana flour, which tasters found more acceptable than regular whole wheat pasta. The product has less fat and is cheaper to produce, making it a potential option for patients with celiac disease.
A recent study using brain scans found that sleep-restricted individuals exhibit a distinct neural response to unhealthy foods, activating reward centers more intensely than those with adequate sleep. This response is associated with increased consumption of fattening foods after sleep restriction.
Combining VSL#3 with traditional therapies increases remission rates by 10-17% and initiates remission 47-69% faster. This combination is also more effective than using anti-inflammatory drugs alone.
A Michigan State University study suggests that lower-income mothers should adopt healthy eating habits themselves and encourage their children to eat good foods. By doing so, mothers can help create a healthier diet for their kids without using force or restrictions.
Scientists outline how humans use nose and tongue to recognize food flavors, suggesting a way to teach people to like vegetables. The study reveals the brain integrates taste and smell sensations into a single flavor perception, potentially leading to improved diets.
A study published in the American Journal of Clinical Nutrition found that variations in certain 'obesity genes' are associated with increased snacking, high-fat foods, and more calories per day. These findings suggest that modifying eating habits may help minimize genetic risk for obesity.
A new study by the University of Michigan School of Public Health reveals that married men who discuss and negotiate healthy food changes with their partners are more likely to adopt a healthier diet. Without communication, good intentions often backfire, leading to compensatory unhealthy choices.
Scientists at Salk Institute found that mice who ate for 8 hours a day were healthier than those who ate freely, regardless of diet quality. Regular eating times and extended fasting may help prevent obesity, diabetes, and liver disease.
A new MSU study highlights the nutritional benefits of canned fruits and vegetables, which are safer, healthier, and more convenient than fresh or frozen options. Canned foods can help Americans meet the IOM's Weight of the Nation recommendations, especially for those in food deserts.
A national survey of US adolescents aged 5-10th grades found TV viewing time associated with lower odds of consuming fruits and vegetables daily and higher odds of consuming candy and sugar-sweetened soda. The study suggests that reducing TV viewing time may lead to improvements in adolescents' dietary intake.
A new study examined what influences children's snack choices and found that intentions, attitude, social connections and behavioral control play a significant role. The researchers discovered that girls and African-American children tend to make healthier snack choices, while Hispanic and Asian children consume more fruits and vegetab...
Researchers found that reducing fishmeal in farmed fish diets leads to lower health and growth. The cobia fed with reduced fishmeal had higher levels of metabolites linked to physical stress and lower levels of primary energy sources. In contrast, the diet with full fishmeal showed more normal growth and energy production.
Scientists at Ohio State University found that excessive beta-carotene consumption can lead to the production of anti-vitamin A molecules, disrupting metabolism and immune function. This paradoxical effect may explain a decades-old clinical trial's unexpected outcome where beta-carotene supplementation increased lung cancer risk.
Researchers have discovered that a garlic-derived compound is 100 times more effective at killing the Campylobacter bacterium than two popular antibiotics. This breakthrough could lead to new treatments for raw and processed meats, as well as food preparation surfaces.
A study funded by the National Institutes of Health found that Mexican-American women who participated in a culturally tailored weight management program lost an average of nearly 16 pounds. The program, called De Por Vida, helped participants return to traditional Mexican diets and learn basic measuring skills.
Research at the Experimental Biology Conference presents promising findings on avocado's potential benefits for heart health, weight management and type 2 diabetes. The study supports a multi-year effort by the Hass Avocado Board to build a scientific foundation for avocados' nutritional benefits.
A new validated method enables accurate analysis of flavanol stereochemistry in cocoa, providing crucial insights into its cardiovascular health impact. This breakthrough addresses important gaps in knowledge and has implications for future research and development.
A market-basket study compared the cost of key nutrients from canned, fresh, frozen and dried varieties of common foods. Canned foods were found to be more affordable and convenient than their fresh counterparts, offering significant savings in terms of preparation time and nutrient content.
Norwegian researchers recommend parents provide healthy food options, involve kids in cooking and shopping, and avoid restrictive rules. The study found daily fruit and vegetable consumption among Norwegian children is below recommended levels, sparking concerns.
A study by an international team of researchers found significant variations in salt levels among fast foods sold by major companies across developed countries. The study analyzed data on over 2,100 food items from six companies and found that some countries had much higher sodium content than others.
Studies use GIS-based research to determine how geographic location affects physical health, finding connections between walkability, access to healthy food, and obesity rates. The findings suggest that addressing environmental factors through policy changes could be an effective way to prevent childhood obesity.
Research reveals a heightened sensitivity to cheap, high-calorie foods in individuals prone to obesity. Brain imaging studies show that obese individuals exhibit greater brain activation in response to sweet or fatty food cues.
Researchers found that consuming low-glycemic index foods at breakfast can lead to lower blood glucose concentrations and increased feelings of fullness, making it easier to manage weight and prevent diabetes. Almonds are a particularly beneficial food choice due to their high content of healthy fats and protein.
A new brain imaging study finds that people with anorexia and obesity have wired brains differently in response to food. The study shows consistent activations of reward areas associated with addiction, but how those areas respond varies between individuals depending on their eating behaviors.
Eating commercial baked goods and fast food is linked to a 51% increased risk of developing depression. Those consuming the most fast food have a greater chance of being single, less active, and having poor dieting habits.
The University of Liverpool is leading a EUR 8 million European project, SATIN, to develop and test new food products with satiating qualities to help control appetite and manage weight. The project aims to create foods that fill people up quicker and for longer, while maintaining a healthy balanced diet.
A new international study on healthy heating found that Danes are most willing to accept economic interventions to promote healthy eating habits, with 70% prepared to pay more tax for healthier food. Danish consumers also show a positive attitude towards public authorities and high taxes, leading to higher support for nutritional changes.
A recent study found that two specific genes, TAS2R38 and CD36, may play a role in some people's ability to taste and enjoy dietary fat. Individuals with certain genetic variants are more likely to prefer higher-fat foods, potentially contributing to obesity risk.
A new study found that planning doesn't aid self-control for those who perceive themselves as overweight, leading to unhealthy choices. Conversely, confident savers were less likely to spend their tax rebate after planning, highlighting the importance of a positive self-view in goal attainment.
A study at the Clark Park Farmers' Market in Philadelphia found that vendors can increase SNAP sales by 38% when using wireless point-of-sale terminals, but the costs may be out of reach for farmers. The study highlights the need for an equitable approach to subsidizing EBT fees at farmers' markets.
A CDC study reveals a significant increase in foodborne disease outbreaks linked to imported foods between 2009 and 2010. Fish and spices were the most common sources of these outbreaks, with nearly half coming from Asia. The study highlights the growing global nature of the US food supply, exposing consumers to new pathogens.
Researchers identified brain mechanisms linking visual appeal of food to nutritional reward. Participants rated tastes as more pleasant when preceded by images of high-calorie foods like pizza or pastry.
Researchers identified five distinct dietary patterns among US adults based on demographic factors such as age, race, region, gender, income, and education. These patterns include the Southern, Traditional, Healthy, Sweets, and Alcohol diets, which have clear differences in food choices across demographic groups.
A study by Oregon State University researcher Melinda Manore found that no single supplement results in significant weight loss, while many have detrimental health benefits. She emphasizes the importance of exercise and a balanced diet, such as eating whole grains, fruits, vegetables, and lean meats.
A large study found that postmenopausal women with higher trans fat intake have an increased risk of ischemic stroke. Aspirin use was shown to reduce this risk. The study, published in Annals of Neurology, highlights the importance of following a diet low in trans fats and adding an aspirin regimen to help women reduce their stroke risk.
A University of British Columbia study found traces of listeria in 20% of ready-to-eat fish products sold in Metro Vancouver. The bacteria can multiply during handling and storage, posing health risks to vulnerable individuals.
A study by Columbia University School of Nursing found that fast-food menu calorie counts are legally compliant, but the information is often unclear and difficult to interpret, particularly for low-income communities. The researchers developed a seven-item 'menu rating tool' to improve the usability of calorie postings.
Research at Newcastle University found that new TV food regulations did not reduce exposure to unhealthy foods for children and adults alike. The study showed that even after the restrictions were implemented, 14.6% of adverts seen were for food and half of those were for less healthy items.
The US government and schools have made moderate progress in developing nutritional standards for foods sold in schools, but have failed to comprehensively address the issue of food marketing influencing children's diets. The Institute of Medicine recommended that public sector stakeholders support a healthful diet for children and ado...
A study published in BMJ Open found that baby-led weaning promotes healthy food preferences and may protect against obesity. The research suggests that infants who are weaned through this method learn to regulate their food intake, leading to a lower BMI and a preference for healthy foods like carbohydrates.
A specific daily serving goal of low-glycemic-index foods significantly improved dietary habits among people with Type 2 diabetes. Participants who set a higher individualized goal and felt more committed showed better results in reaching the goal.
Researchers at Tel Aviv University found that adding dessert to breakfast can help dieters lose more weight and keep it off in the long run. Participants who added desserts to their high-protein, high-carbohydrate breakfasts lost an average of 40 lbs., compared to those on low-carbohydrate diets.
A study published in PLOS ONE found that people tend to mimic each other's eating behavior when dining with others, taking bites at the same time. The researchers observed 70 pairs of young women and recorded their bites, totaling almost 4,000, revealing a dynamic interplay between eating companions.