Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
A new study from Dartmouth Medical School examines the impact of food product placements in movies on children's dietary choices. The research found that sugar-sweetened beverages account for the largest proportion of movie-based brand placements, targeting older children and teenagers who are gaining independence in their food choices.
A new UCLA School of Public Health study found that commercial TV viewing is associated with higher BMI in children, especially those under 7. Non-commercial viewing had no significant link to obesity. The researchers suggest steering kids away from commercials may help reduce childhood obesity.
A recent study by Feeding America found a 133% increase in the number of people served by emergency food programs in Eastern Illinois, including 33,198 children. University of Illinois faculty, such as Craig Gundersen, are involved in evaluating these programs and examining innovative initiatives like the BackPack Program.
The Healthy Urban Food Enterprise Development (HUFED) Center will provide training and technical assistance for small and mid-sized agricultural producers, aiming to increase access to healthy, affordable foods in low-income areas. The center is designed to promote positive economic activities generated from attracting healthy food ent...
A study by Tufts University found significant variation in calorie density among 'low-calorie' pet foods, ranging from 217 to 440 kcal/cup. This can lead to confusion among pet owners and may result in pets not losing weight or even gaining weight if owners follow the recommended feeding directions.
Researchers from The George Institute for International Health conducted a systematic survey to monitor sodium content in Australian processed foods. The study provides valuable tools for continued monitoring and reformulation efforts to lower sodium levels, ultimately reducing the risk of elevated blood pressure among Australians.
A new study found that restaurant meals contained an average of 18% more calories than stated on nutritional labels, while frozen meals averaged 8% more. The discrepancy can lead to inaccurate calorie tracking and reduced weight loss benefits.
A new Cornell study reveals that using kitchen spoons to measure liquid medicine can lead to significant inaccuracies. Participants under-dosed by an average of 8%, while those using larger spoons over-dosed by 12%. Experts recommend using precise measuring devices instead.
Research suggests that commercially marketed raisin bran cereal causes significantly higher levels of acid in dental plaque than plain bran flakes or unsweetened raisins. Conversely, unsweetened raisins do not increase plaque acidity when added to bran flakes.
Scientists have discovered that certain food aromas can contribute to feelings of fullness, potentially helping to combat obesity. By analyzing the effects of aroma release during chewing, researchers found that these scents can signal areas of the brain responsible for satiety, leading to reduced food intake.
Researchers found that people are more likely to resist food temptations when they perceive a greater threat, and this effect is heightened by environmental stimuli. Counteractive construal, a mental process where individuals exaggerate the negativity of temptation, plays a key role in maintaining long-term goals.
Researchers from Brown University have discovered that inhibiting Sirt1 activity in the brain's hypothalamic region can help control food intake and lead to a smaller weight gain. The study suggests a potential mechanism for new obesity treatments.
A new study by University of Arizona Professor Dale Kunkel finds that nearly three-quarters of foods advertised on TV to children are high in nutritional value, while healthy options are largely invisible. The report calls for Congress to regulate advertising to children.
A study by Texas AgriLife Research has linked gene PFKFB3 to metabolic inflammation that leads to diabetes. The researchers believe that a focus on nutrition can prevent or reverse the disease by activating the gene.
The American Dietetic Association recommends wisely choosing a wide variety of nutrient-rich foods to promote optimal health. While supplements can help fill dietary gaps, registered dietitians are essential in educating consumers on safe selection and use of nutrients.
A new study suggests that highly palatable, energy-dense foods can lead to increased fat storage by activating genes. Researchers found that a diet high in fat and sugar stimulates the kappa opioid receptor, causing the body to hold onto more fat than usual.
A recent Canadian study reveals that half of Canadians believe they consume too much salt, but only half are taking action to reduce their sodium intake. Despite having some knowledge about the health risks of excessive sodium consumption, many respondents lack awareness on how much salt is considered too much.
Researchers found that mental budgets alone were insufficient for controlling overconsumption; active goals and numerical recommendations are crucial. Mental budgets succeed when consumers follow specific limit guidelines, such as weight loss programs like Weight Watchers.
A Kansas State University study found that adolescents are less likely to wash their hands when cooking and more susceptible to cross-contaminating raw foods. Researchers also discovered that even with provided instructions, many consumers don't follow food safety guidelines.
Researchers found that dieters exhibit increased corticotropin-releasing factor (CRF) gene expression when abstaining from palatable foods, similar to the brain's response in drug addicts. This stress-related response contributes to relapse eating among dieters.
Researchers from Scripps Research Institute found that cycling between sweet and regular food can activate the brain's stress system, generating overeating, anxiety, and withdrawal-like symptoms. The study suggests a vicious circle of compulsive eating and anxiety, where repeated dieting can lead to increased stress levels.
A clinical study found that cutting back on processed and fried foods, high in AGEs, reduces inflammation and restores natural defenses. The 'AGE-less diet' reduced blood AGE levels and improved biomarkers of vascular function by 60%, even in people with kidney disease.
A study found that children's networks show 76% more food commercials per hour compared to other networks, featuring unhealthy foods like sugary cereals and fast food. The ads are often targeting Hispanic viewers, who are facing an increasing obesity rate.
Researchers at UIC will study the relationship between tax rates on food and beverages with high sugar or fat content and individual survey data to determine if differential tax rates equate to differences in consumption and body mass index among various groups, including low-income recipients.
A recent study identifies stable and variable traits in garlic cultivars, providing guidelines for farmers and new options for consumers. The research suggests that bulb size, color, and elemental composition are site-dependent and highly variable, offering promise for savvy consumers seeking locally grown garlic varieties.
A Cornell University study found that nearly half of American children will eat meals paid for by food stamps at some point during childhood. This is particularly true for black children and those living in single-parent households, with 90% experiencing food stamp use.
The Lancet Editorial highlights the global undernutrition crisis, affecting over 1 billion people, particularly in Asia and Africa. The world currently produces enough food to feed everyone, yet inequitable distribution and lack of national safety nets hinder access to nutritious food.
A Canadian study reveals that the adoption of Western diets led to an increase in diastolic and systolic blood pressures among Inuit populations, with a significant drop in consumption of traditional nutrient-rich foods. The study emphasizes the importance of reducing sodium intake through dietary changes.
A study found that living near a variety of restaurants and supermarkets lowers the risk of obesity. In contrast, residents who live far from any food outlets are more likely to be overweight. The researchers also found that access to healthy grocery options in low-income neighborhoods significantly reduces obesity rates.
A University of Florida study found that eating more plant-based foods can prevent oxidative stress associated with obesity and disease. By incorporating colorful, low-calorie foods like leafy greens, fruits, and vegetables into meals, individuals may be able to control caloric intake and reduce the risk of chronic diseases.
The CWRU Prevention Research Center for Healthy Neighborhoods aims to foster partnerships within urban neighborhoods to develop effective strategies in preventing chronic disease. The center will collaborate with neighborhood residents, leaders, and community organizations to address environmental and lifestyle issues that contribute t...
A new food rating system assesses both nutrition and cost value to create a nutrition-value-per-dollar score. Campbell's Healthy Request condensed vegetable soups ranked among the top affordable, nutritious options.
Researchers found that chocolate and water can blunt a rat's response to heat by blinding the brainstem's activation during consumption, suggesting it may aid animals and help modern humans avoid overeating
The UK is launching seven new research projects to combat obesity and heart disease, using a combination of public and private sector funding. Researchers will explore the role of probiotics, polyphenols, and cognition in diet-related health issues.
New research shows vitamin A is crucial for mitochondrial energy production, while excessive use can cause cell growth and death issues. Vitamin A plays a key role in regulating energy production, but its overuse or deficiency can have devastating consequences.
Researchers have found northern brown bears feeding on migrating broad whitefish in a stream in the Mackenzie Delta region. This discovery highlights the importance of considering the impact of development activities on these bears' diets and survival.
A study by Pascale Quester and Alexandre Steyer found that consumers seek variety initially, then conform to group norms, before re-embracing individuality when a choice becomes dominant. In a restaurant setting, this pattern was observed with customers opting for alternative drinks when others chose the same option.
A new study reveals that stress and upheaval actually lead people to choose less-familiar options over comfort foods. Participants in the study chose newer snacks when experiencing more change in their lives, contradicting the common assumption that people seek comfort during uncertain times.
A new study found that people tend to mimic their thin companion's portion sizes, but adjust their behavior when they think their friend is obese. Eating with someone of the same weight as oneself has little impact on food choices.
Researchers found that successful weight losers respond differently to food cues in the brain, with stronger signals in areas associated with behavioral control and visual attention. This response may lead to preventive or corrective behaviors promoting long-term weight control.
A study found that working parents who have better work conditions are more likely to prepare home-cooked meals, eat with their family, and keep healthy food at work. Long hours and irregular schedules can lead to feelings of time scarcity, fatigue, and strain, affecting parents' ability to plan and prepare meals.
A new educational program using the Medicine Wheel Model for Nutrition has shown promise in changing dietary patterns and improving glycemic control in an American Indian population. The study found significant weight loss and decreased body mass index in participants who received nutrition lessons based on traditional Northern Plains ...
Researchers at University of Missouri discovered that deactivating basolateral amygdala blocks consumption of fatty diet in rats, but not the desire to seek food repeatedly. The study suggests that this brain region is specifically involved in pleasure-driven overeating.
A new study finds that smokers in rural Indonesia spend 10% of their budget on tobacco, leading to poorer nutrition for their children. Smokers' families prioritize cheaper rice over nutrient-rich meats and vegetables.
A new study reveals consumers project motives onto brands, finding authenticity in unexpected places like The Simpsons and SUVs. Consumers' identity goals underpin their assessments of brand authenticity, highlighting the subjective nature of this concept.
A Michigan State University researcher suggests that nitrates and nitrites in plant-based foods may provide health benefits, contradicting current regulations. The study's findings support the idea that consuming a diet rich in nitrate-containing vegetables can help lower blood pressure.
A study published in Journal of Consumer Research found that people tend to favor unfamiliar options when they are under stress or experiencing upheaval, rather than comfort foods or familiar choices.
A nationwide study found that food stamp users had a 1.15 point higher BMI than non-users, with an average increase of 5.8 pounds for women. The study also showed that people's BMI increased faster when they were on food stamps and increased more the longer they were in the program.
Parents play a crucial role in preventing childhood obesity, which has quadrupled over the last 40 years. By teaching healthy eating habits and encouraging physical activity, parents can significantly reduce their child's risk of developing weight-related problems.
A study by McMaster University found that women tend to choose foods with lower calories when dining with a man compared to another woman, while dining with more men leads to even lower calorie choices. The research suggests that social grouping and perceived attractiveness play a role in food selection.
A new index, Nutrient-Rich Foods Index (NRF), provides a scientifically-backed measure of nutrient quality in foods and beverages. This approach aims to empower individuals to make informed choices and build a healthier diet by focusing on nutrient-dense options.
A new study found that low-income and education levels are associated with high added sugar intake in the US. Race/ethnicity also plays a role, with Asian-Americans having the lowest intake and Black women having the highest.
Kansas State University researchers suggest government agencies communicate better with public about recalls and inspection process. Consumers may doubt the effectiveness of food safety systems due to unclear information from regulatory agencies.
University of Missouri researchers extracted starch grains from 4,000-year-old gourds and squashes, revealing the types of foods consumed at feasts. The findings provide the earliest evidence of algarrobo and arrowroot consumption in Peru.
A new study suggests that tapping into our other senses, such as smell and texture, can increase consumers' taste perceptions. In experiments, participants who viewed ads appealing to multiple senses rated the overall taste of a product higher than those who viewed single-sense ads.
The study found that invasive yellowjacket wasps kill or scavenge prey from 14 different taxonomic orders, including reptiles and birds, by analyzing DNA from food bits returned to nests. Nearby populations of caterpillars and spiders rebounded after nest removals.
A recent study found that online computer games promoting healthy foods and beverages can encourage children to choose nutritious snacks. The research involved 30 low-income African American children who played a game rewarding healthy food choices versus one promoting unhealthy options.
Researchers have found that humans are likely exposed to a daily dose of bisphenol A (BPA) that far exceeds the current estimated safe daily intake dose. The study, which involved five female adult monkeys, suggests that BPA exposure comes from multiple unknown sources beyond food and beverage containers.
A study published in Obesity Surgery found that severely obese individuals exhibit little habituation to food cues, resulting in impaired satiation and increased food consumption. This impairment may contribute to poor weight loss outcomes after bariatric surgery.
Researchers found that sleep-restricted individuals gained an average of 1.31 kilograms over 11 days, contradicting expectations of increased appetite and cravings. The study suggests that energy intake exceeded energy expenditure during sleep restriction.