Articles tagged with 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 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 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 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.
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.
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 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.
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.
A Cornell study finds that prompting children to make healthy choices, like Batman, can lead to a significant reduction in calorie consumption. Children who chose apple fries consumed 34 calories, compared to 227 for French fries.
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.
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 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.
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 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...
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.
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.
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.
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.
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.