Articles tagged with Foods
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.
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.
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 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.
The American Society for Microbiology warns that globalization is exposing the US food supply to unsanitary practices, particularly in seafood and fresh produce imports. The FDA inspects less than 1% of imported entries annually, highlighting the need for both government verification and industry responsibility.
A prospective study of 59,000 African American women found that those with diets rich in vegetables and fruit gained less weight than those with diets low in these foods. This association was strongest among younger women, who experienced significant weight gain over the 14-year period.
A clinical trial found that Metagenics' UltraMeal PLUS 360° is effective in lowering cardiovascular risk factors and resolving metabolic syndrome. The study showed a 40% increase in resolving metabolic syndrome compared to a Mediterranean-style diet alone.
A rigorous study found that video game playing leads to increased spontaneous food intake in male teens. The study measured energy expenditure and calorie consumption during a 1-h gaming session versus rest, revealing a net positive energy of 163 kcal when gaming was played.
Researchers from the University of Rochester Medical Center presented studies on nutritional insufficiencies, including supplement use, folate and niacin levels, and artificial food dye effects. The studies aim to identify effective interventions for children with autism spectrum disorders and explore potential environmental factors.
Access to fresh and healthy foods is crucial for long-term food security, according to Michelle Kaiser. Increasing local food production can reduce economic and environmental impacts of transporting food, enabling people to avoid processed, unhealthy foods.
A study published in Journal of Nutrition Education and Behavior found that factors influencing children's use of and time spent in fast-food and full-service restaurants include parental work schedules and parenting styles. Fathers who frequently dine out with their kids tend to have a greater impact on their eating habits.
Overweight children and young adults are on the rise in Canada, with more than 60% of adults being overweight or obese. Legislative approaches, such as taxing junk food and improving nutritional labeling, are proposed to combat obesity.
Research from Purdue University found that consuming red pepper can manage appetite and burn more calories after a meal, especially for individuals who do not consume the spice regularly. Red pepper consumption increased core body temperature and reduced hunger for fatty, salty, and sweet foods in non-regular consumers.
Consumers tend to eat more indulgent food after seeing someone who is overweight, according to a study published in the Journal of Consumer Research. Thinking about personal health goals and reminding oneself of the link between eating and weight problems can help people avoid overindulging.
A new study published in the Journal of Consumer Research found that hopeful consumers are more likely to choose healthy snacks like fruit over unhealthy options like candy bars. The authors suggest that this is because hopeful individuals focus on the future, rather than dwelling on past experiences or present emotions.
New research shows older adults are consuming higher levels of carotenoids, flavonoids and other phytonutrients, with up to 80% higher intakes found among those aged 65+, compared to their younger peers. This increase in phytonutrient intake may offer protective health benefits for women, including breast and ovarian cancer prevention.
A new study in flies reveals that the sense of smell plays a crucial role in controlling appetite. When flies are starved for hours, their insulin levels drop dramatically, increasing the sensitivity of odor-sensitive neurons.
Researchers found that eating high amounts of protein made men who were trying to lose weight feel fuller throughout the day. The study also showed that larger meals led to reductions in appetite and feelings of fullness, contrary to the common trend of eating smaller, more frequent meals.
A new study found that the most toxic and brightly colored poison frog species are also physically fit, with higher aerobic capacity than their non-toxic cousins. This is due to their specialized diet of ants and mites, which requires them to forage further and exercise more.
A new study identifies 44 high-risk counties with high food insecurity and prices, requiring an estimated $56 monthly boost per person to meet food needs. The study highlights disproportionate impacts of hunger on Latino and American Indian populations.
Research published in The FASEB Journal found that rats whose mothers ate high-fat, high-sugar diets had babies that preferred similar foods. This study suggests that exposure to junk food during pregnancy and breastfeeding may shape a child's eating habits.
Recent study finds that adolescents at risk for obesity exhibit heightened brain activity when consuming palatable foods like chocolate milkshakes. This suggests that their brains may be more responsive to rewarding stimuli, potentially increasing the risk of overeating.
Researchers found that chronic stimulation of AgRP neurons induces weight gain by increasing food intake, while inhibition inhibits food intake. Stimulating AgRP neurons also triggers intense food seeking behavior.
A study found that binge eaters experience a spike in dopamine levels when exposed to their favorite foods, triggering a desire for more. This neurological response is distinct from other obese individuals who do not exhibit this reaction.
A new study found that the active ingredient in cannabis can help cancer patients regain their appetites and sense of taste. The study showed that THC-treated patients reported an increased appreciation of food, better quality of sleep, and relaxation compared to those receiving placebo.
A new study at UC Davis found that eating a high-fat meal can trigger inflammation in blood vessels, particularly in individuals with waist sizes over 32 inches and high triglyceride levels. This inflammation can lead to atherosclerosis and increase the risk of heart disease.
A study by Mario Pandelaere and colleagues found that consumers tend to perceive larger differences between ratings with higher numbers, not necessarily because of actual quantity. For instance, a 7-year warranty might seem more desirable than an 8-month one due to the arbitrary nature of unit representation.
A comprehensive review of fructose consumption found no association between fructose and increased food intake or body weight. The study concluded that normal amounts of fructose do not contribute to hyperlipidemia or obesity in either healthy or overweight individuals.
A high-fat, high-sugar processed food diet in early childhood may lower IQ, while a healthy diet rich in vitamins and nutrients may boost intelligence. Research based on over 14,000 children found a strong association between dietary patterns in childhood and IQ at age 8.