Articles tagged with Foods
Sigma-Tau Pharmaceuticals is sponsoring a Patient Assistance Program (PAP) to provide financial assistance for VSL#3 DS, a prescription-only double strength probiotic formulation, to eligible patients with ulcerative colitis or ileal pouch. The program aims to make it easier for those in need to access the probiotic medical food.
A new study found that eating cocoa can help prevent intestinal complaints linked to oxidative stress and colon carcinogenesis. The study, published in the journal Molecular Nutrition & Food Research, showed that a cocoa-rich diet reduced aberrant crypts in the colon and improved antioxidant defenses.
A study by Max Planck researchers found that looking at pictures of food increases the hormone ghrelin in the blood, leading to feelings of hunger. This suggests that external stimuli like advertising can contribute to weight gain in Western populations.
New research from Uppsala University found that a specific brain region is more activated in response to food images after one night of sleep loss. This increased activation may contribute to a person's appetite sensation and affect their risk of becoming overweight.
Researchers discovered that predators choose diets with optimal balance of protein and fat to produce healthy eggs, outperforming those without nutritional balance. This finding challenges the assumption that predators focus solely on calorie quantity, highlighting their selective eating behavior.
A new study published in Acta Paediatrica found that children prefer colorful food plates with multiple items and figurative designs, while adults tend to prefer simpler arrangements. The study suggests that adding color to meals can make nutritionally diverse foods more appealing to picky eaters.
Research found that elderly individuals with high levels of vitamins B, C, D, E, and healthy oils from fish performed better on mental acuity tests and had less brain shrinkage. Conversely, those consuming 'junk food' diets showed decreased cognitive performance.
A community-based diabetes prevention project in Lawrence, MA, taught healthy food choices and reduced pre-diabetes indicators in a Latino population. Participants who received lifestyle intervention had significant weight loss and clinically meaningful reductions in insulin resistance.
A study by Spanish researchers found that 43% of fresh orange juice samples exceeded acceptable enterobacteriaceae levels, highlighting the need for proper handling and cleaning of oranges and juicer equipment. The study also revealed that storing juice in metal jugs led to unacceptable bacterial contamination levels.
A 5-year study on Bornean orangutans reveals they store fat when abundant food is available and use it for energy during scarcity. This research may aid in understanding human obesity and eating disorders.
A new study on orangutans under dietary stress in Borneo reveals how their adaptation to hard, tough foods may have influenced human evolution. The research suggests that the orangutans' larger molars and more robust jaws developed in response to these challenging food sources.
Researchers have created two new methods to treat overeating in children and adults, focusing on internal hunger and satiety cues. The 'appetite awareness' group trained participants to regulate eating by monitoring their hunger and satiety cues, while the 'cue exposure' group taught them to tolerate cravings to reduce overeating.
Researchers propose taxing food processing ingredients to reduce calories in sugary foods and make the tax more effective and less disruptive to consumers
A Concordia University study found that 25% of Canadians aged 31 to 50 exceed the safe limit of total calories derived from fats. Individuals who eat well are 20% less likely to be obese, according to the researchers.
A new Cornell University review article finds that powerful environmental cues are subconsciously bending willpower every day. Portion size emerged as one of the most powerful links to overeating, with package size playing a significant role.
A Kansas State University research group has developed a program to prevent childhood obesity by targeting young children and their parents through child care. The HOP'N Home program, which includes elements such as adult-led activities and snack time, aims to promote healthy eating and physical activity among 3- to 5-year-olds.
A study by Michigan State University found that a diet rich in fiber, but not necessarily low in saturated fat or cholesterol, is associated with a lower risk of heart disease and type-2 diabetes in teenagers. The research emphasizes the importance of including fiber-rich, nutrient-dense plant-based foods in teens' diets.
A study found that cooking programs like Cooking with Kids integrate nutrition education with academic subjects, strengthening students' understanding of content and developing social skills. The program helps students develop good food habits and treats them respectfully, preparing them for adulthood.
Researchers found that slow eaters consumed significantly fewer calories than fast eaters, with whole grains taking longer to digest. The study also showed a strong association between eating rate and body mass index (BMI), suggesting that slower eating may be related to lower energy needs.
A study by Harvard researchers found that cooked meat delivers more energy than raw meat, contradicting current food labeling. This discovery supports the idea that cooking allowed early humans to extract more energy from their diet, contributing to evolutionary adaptations such as increased brain size and long-distance running ability.
Research reveals that people's diets are influenced by conflicting norms and environmental cues, rather than just knowledge of healthy eating. According to study findings, having strong beliefs about good eating habits is not enough to change behavior; individuals must also possess the willpower to follow their rules.
A vegetarian diet significantly reduced the risk of diabetes in African Americans, who are twice as likely to be diagnosed with diabetes compared to non-Hispanic whites. Regular physical activity also offered protection against type 2 diabetes.
Food processors face challenges in reproducing textures with reduced ingredients, but natural alternatives like plant-based compounds and natural emulsifiers help. The American Chemical Society explores the science behind creating 'light' or '-free' versions of products.
A new study found that middle-income earners prefer fast-food dining due to its affordability and convenience. The research suggests that policymakers should look beyond restaurant type when addressing the obesity epidemic.
Researchers used genetically modified mice with human-like enzymes to assess the health risks of food mutagens from well-done meat and fish. The results showed a significant increase in intestinal tumors after consuming substances from meat crust, highlighting the need for better models to predict human health effects.
Researchers discovered that a combination of two gut hormones, PYY and GLP-1, can reduce food intake and appetite by deceiving the brain. This finding has significant implications for obesity therapy and could lead to the development of a daily pill that promotes healthy eating.
Research published in Injury Prevention found that teens who consume high amounts of carbonated non-diet soft drinks are more likely to exhibit aggressive behavior. The study, which analyzed data from over 1,800 Boston teenagers, discovered a significant association between heavy soft drink consumption and violence perpetration.
A study found that consumers associate larger food sizes with higher status, particularly among vulnerable populations. However, when given smaller options at prestigious events, powerless individuals chose smaller items with fewer calories.
Researchers using new high-tech tools are rethinking early hominid diets, finding grasses and sedges as a primary food source for some species. This discovery forces anthropologists to reassess their understanding of ancient human ancestors.
A new study published in Journal of Agricultural and Food Chemistry found that key phytochemicals in broccoli are poorly absorbed if taken as a supplement. Cooking broccoli can also reduce its health value. The study suggests that eating whole foods, especially lightly cooked, is necessary to retain adequate levels of essential compounds.
A Kansas State University research team is developing food allergy education materials for hospitality management and dietetics students. The goal is to improve customer awareness and reduce allergic reactions in restaurants.
The University of Missouri Extension has received a national grant to promote healthy diets and physical activity through two projects: Missouri Farm to Institution Project and Livable Streets. The programs aim to provide tools and support for schools, hospitals, and institutions to serve locally grown produce and educate citizens to a...
A study found that pregnant women with better maternal diet quality had a lower risk of birth defects, including neural tube defects and orofacial clefts. The research used data from the National Birth Defects Prevention Study to examine whether better maternal diet quality was associated with reduced risk for selected birth defects.
A new study by University of Bristol researchers found that familiarity with snack foods affects children's expectations of fullness, influencing portion sizes. Children who are infrequent consumers rely on food appearance, whereas familiar eaters predict fullness based on product characteristics.
A new genre of pasta made with barley is being developed, offering a potential solution for consumers seeking healthier alternatives. The barley spaghetti contains more fiber and antioxidant activity than traditional semolina-based spaghettis, making it a promising option for those looking to reduce their risk of heart disease.
A Maine registered dietitian is speaking out against the proposed limitation of potatoes in school lunch programs, citing their nutritional value and low caloric contribution. According to data from the Center for Disease Control and Prevention, French fried potatoes comprise only 1.5% of total daily calories consumed by Americans.
A new translation app can help English speakers understand foreign-language food menus, allowing individuals with medical restrictions to make informed decisions. The app uses a method called n-gram consolidation to improve accuracy and reduce memory requirements, enabling real-time translations without internet connectivity.
Researchers at Ohio State University Medical Center found a biological switch that converts white fat to brown fat, leading to reduced abdominal fat mass and improved metabolism. The discovery uses environmental enrichment to activate a nerve and biochemical pathway that stimulates the transformation.
Researchers found that people who frequently eat popcorn at the movies will consume stale popcorn regardless of its taste. To break this habit, dieters can try disrupting automatic eating habits by using their non-dominant hand.
A new study from Cornell University found that eating portion-controlled lunches can lead to weight loss without overcompensating for reduced energy intake. Participants who followed the regimen lost an average of 1.1 pounds per two weeks.
A study found that consuming cholesterol-lowering foods, such as soy protein, nuts, and plant sterols, resulted in a greater decrease in LDL-C levels compared to a low-saturated-fat diet. The dietary portfolio approach showed significant percentage decreases in LDL-C levels with minimal clinic visits.
A recent study by Oregon State University reveals that college students are not meeting the daily recommended intake of fruits and vegetables, with many consuming less than one serving per day. The research highlights the importance of teaching essential life skills such as meal planning and cooking to foster healthy eating habits.
A Spanish study of adults found that heavy drinking and binge drinking were associated with a poor adherence to major food consumption guidelines. The researchers suggest that drinking at mealtimes may contribute to adverse metabolic effects and an increased risk of chronic diseases such as obesity, diabetes, and cardiovascular disease.
Researchers discovered that stress induces a re-wiring in the brain, impairing endocannabinoids' ability to regulate food intake and contributing to enhanced food drive. Blocking stress hormones prevented this effect, suggesting a potential therapeutic target for manipulating food intake.
A consumer psychologist suggests that people can eat healthier without conscious thought by modifying their surroundings. Simple strategies include eating off salad plates, keeping unhealthy foods out of sight, and eating in the kitchen or dining room, leading to weight loss success.
Dr. Shapira's research shows that eggs laid by hens with healthier feed can lessen oxidation of LDL cholesterol, potentially reducing heart disease risk. However, these 'healthier' eggs are not widely produced and may be more expensive due to specialized chicken feed.
Researchers at Donald Danforth Plant Science Center develop approach to accelerate reduction of cyanogen, increase root protein levels, and enhance nutritional value. The results could prove beneficial to millions suffering from malnutrition worldwide.
Researchers propose a new counseling model that views obesity as a result of neurobehavioral processes, rather than personal choice or willpower. The approach highlights three key factors: food reward, inhibitory control, and time discounting, and recommends strategies to help patients overcome these challenges.
Researchers found that shifting attention towards healthy food options can influence decision-making, leading to healthier choices. External cues, such as instructions to consider healthiness or tastiness, can also help individuals exhibit more self-control.
A team of researchers discovered that consuming a fat solution attenuated behavioral and nerve cell responses to sad emotion, suggesting a link between gut-brain signaling and emotional state. This finding has significant implications for various mental health conditions, including obesity and depression.
A new study found that eating location significantly impacts daily energy intake for children, with foods prepared away from home and fast food fueling increased calorie intake. The percentage of calories from fast food has surpassed schools as the largest contributor to foods prepared away from home.
A new study by Tufts University researchers found that 19% of restaurant food samples contained at least 100 calories more than listed. Lower-calorie foods purchased in sit-down restaurants also tended to have more calories than stated.
A study found that obese and non-obese women experienced reduced calorie consumption when exposed to the same foods in different ways, suggesting meal monotony can lead to decreased caloric intake. The results support the idea that reducing food variety may be an effective strategy for weight loss.
A field study found that diners with large forks ate less than those with small forks due to the need to visually track their progress. The authors suggest consumers learn to better understand hunger cues to avoid overeating.
A new study found that ghrelin, a naturally occurring gut hormone, increases the willingness to pay for food while decreasing it for non-food items. This increase in reward signaling is specifically linked to the nucleus accumbens region of the brain.
A new University of Melbourne study reveals that mother Eastern Grey Kangaroos double their food intake and significantly reduce resting time to meet the nutritional needs of their baby. This altered behavior increases their risk of parasite infection, which may be a significant additional cost for reproducing females.
A study published by the American Psychological Association found that rats on high-fat diets gained more weight after eating low-calorie potato chips made with fat substitutes. The study suggests that relying on fat substitutes for weight loss may not be effective and could even lead to weight gain.
A study of 552 Maine high school students found no correlation between the presence of fast food stores near schools and their risk of being overweight. Despite high consumption of sweetened drinks and fast food among students, proximity to unhealthy food retailers had little impact on their weight status.
A new study suggests that magical thinking can help consumers cope with the stress of trying to lose weight by invoking mystical forces. Consumers often describe weight loss as being influenced by mysterious forces, such as a body that 'conspires' against them or food that 'seduces' them.
A new study suggests that a modest reduction in carbohydrate consumption can promote loss of deep belly fat, even with little or no weight change. The study, which involved 69 overweight but healthy individuals, found that those on a moderately carb-restricted diet lost more total body fat during a weight loss phase.