Articles tagged with Foods
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 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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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 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.
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.
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 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.
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.