Articles tagged with Foods
Scientists have identified a group of genes in rice that enable a yield of up to 100% more in severe drought conditions. This breakthrough has the potential to bring relief to farmers in countries like India and Thailand, where rice crops are regularly affected by drought.
A new study finds that individuals with high and low self-control categorize items differently as necessities or luxuries. People with low self-control tend to categorize fewer items as necessities, making it more challenging to stick to their goals.
A new study reveals that positive moods increase our ability to understand the big picture and make healthier decisions. Researchers found that people in a good mood think more abstractly and adopt higher-order future goals.
Researchers at the University of Exeter found that a 15-minute brisk walk can reduce chocolate cravings in regular eaters. The exercise not only lowered cravings during the walk but also for at least ten minutes afterwards.
Consumer market readiness for tailored nutrition based on genetic profiles is limited due to concerns over personalization and regulation. Key factors hindering adoption include the need for clear scientific consensus and acceptable disruption to daily life.
Researchers at Queen Mary University of London discovered that bumblebees use flower scent to guide their nest-mates to good food sources. The bees learned the most from demonstrations by other bees bringing back scent, but also gained knowledge when the anise odour entered the nest.
A low-cholesterol diet can trigger an increase in bitter taste receptors (T2Rs) in the gut, according to a new study. This may help limit the absorption of toxins in the intestine.
Researchers discovered that the small intestine can detect bitter toxins in food, slowing digestion and producing hormones that suppress appetite. This finding has potential applications for treating ailments like cancer and diabetes, and may explain why certain populations adapt to eat local foods that are toxic to outsiders.
A study found that children serve themselves larger portions when super-sized meals are available, but portion sizes vary by gender, ethnicity, and parental feeding practices. The researchers aim to identify factors affecting children's eating habits and promote healthy choices from an early age.
A study led by Texas AgriLife Research scientists has shown that the Brazilian acai berry's antioxidants are absorbed by the human body when consumed as juice or pulp. The finding is significant as it provides evidence for the berry's purported health benefits, which have been heavily marketed in the US.
Researchers found that 70% of students bought food or drink on their commute to school, spending $3.00 a day. The study aims to make corner store snacks healthier and involve kids in the process.
Research published in Obesity journal reveals overweight individuals sit closer to food, use larger plates, and eat more when dining at all-you-can-eat Chinese restaurants. These subtle differences contribute to increased food consumption among obese diners.
A survey of US consumers reveals that many have limited knowledge and consumption habits around Asian vegetables. Most participants had not tried over 9 different Asian veggies, but expressed interest in learning more about them.
A University of Missouri poverty expert found that the emotional stress associated with food stamp participation is higher than previously thought, particularly during the application and transition processes. The researcher suggests modifying the program by implementing a web-based application system to alleviate negative effects.
New research by Sugar Nutrition UK reveals that most children have sufficient levels of essential vitamins and minerals in their diets. The study found that even though children consume more added sugars than recommended, they still get the required amounts of most nutrients.
New research in the Journal of Consumer Research found that presenting tempting foods in a real setting can improve self-control and lead to moderation, contradicting the idea of banning or avoiding temptation altogether.
A new study found that people who make healthier food choices have high emotional intelligence and confidence in their abilities. This 'emotional calibration' helps them resist impulsive eating triggered by vivid food pictures, such as those of hot fudge sundaes.
A new study suggests that remembering past instances of resisting temptation can help impulsive eaters make healthier choices. By reflecting on their previous successes and failures, individuals with self-control difficulties can improve their ability to resist fatty or tempting foods.
A new study found that limiting soft drink availability at school is associated with a 4% decrease in overall consumption. However, available soft drinks remain a significant contributor to daily consumption among children, particularly low-income and rural students.
Research found that small packages trigger consumers to give in to temptation, while large packages are perceived as innocent pleasures, leading to overindulgence. Consumers believe that small packages help regulate hedonistic consumption, but reality shows the opposite.
A study in the Journal of Consumer Research found that mini-packs and 100-calorie packages can undermine dieters' calorie control. Researchers discovered that chronic dieters tend to overconsume these small portions due to their perception of them as 'diet food'.
Researchers found that associating binge drinking with graduate students reduced junk food consumption by 28%. Linking unhealthy behaviors to an 'outgroup' can be a successful strategy for improving consumer health. By shifting perceptions of identity associated with risky behaviors, better health outcomes can be achieved.
A new study shows that people can create false memories of their past, which can lead to lasting changes in their behavior. Participants who were told they had become ill after eating egg salad as children avoided the food and gave it lower evaluations than those who did not develop false memories.
A new study reveals a link between obesity predisposition and defective dopamine signaling in the brain's reward system. The mesolimbic system, which secretes dopamine, is found to have lower baseline levels and reduced stimulated release in obesity-prone rats.
Dr. Gilbert Leveille, Wrigley Science Institute executive director, received the 2008 Nicholas Appert Award for his contributions to food science and technology. He has worked tirelessly to advance research on the benefits of chewing gum, exploring its potential to reduce stress, manage weight, improve focus, and enhance oral health.
A new study by Michael W. Allen, Richa Gupta, and Arnaud Monnier found that people's perception of meat's taste is influenced more by personal values than actual taste. The researchers examined the symbolic meaning of foods and beverages, discovering that social power associations with meat contribute to its perceived flavor.
The study found that males benefit from high-carbohydrate, low-protein diets, while females thrive on a diet with a one-to-one carbohydrate-to-protein ratio. This finding has implications for human diet, aging, and reproduction, highlighting the need for individualized dietary approaches based on sex and reproductive stage.
Research on British, French and Brazilian cuisines reveals they evolve slowly due to the founder effect, with idiosyncratic ingredients persisting over time.
A Kaiser Permanente study found that keeping a food diary can double weight loss, with 69% of participants losing at least nine pounds. The study recruited a large percentage of African Americans and used a heart-healthy diet to achieve significant weight loss.
Researchers at WashU Medicine found that study subjects on strict diet and exercise programs tend to lose weight more slowly than expected because they eat more on weekends than during the week. The investigators report their findings in the advance online publication of the journal Obesity.
Researchers evaluate V45 harvester's effectiveness on southern highbush and rabbiteye blueberries, reducing labor hours from up to 520 per acre. The study shows improved yields with winter-pruned plants and potential for mechanical harvesting while maintaining fruit quality.
Scientists have engineered fortified cassava to provide a complete day's worth of nutrition in a single meal, overcoming its carbohydrates-only composition and cyanide toxicity. The BioCassava Plus project aims to translate this innovation into field-tested products for malnourished populations in Africa.
Research suggests that average supermarket shoppers are willing to pay a premium price for locally produced foods, with a notable difference between farm market and retail grocery shoppers. Shoppers prioritize buying food from small farms over corporate operations and value freshness guarantees.
The US is importing more food from developing nations, putting consumers at risk of foodborne diseases due to varying sanitary standards. Contaminants like Salmonella are commonly found in imported seafood and produce.
A clinical trial compares Aqua-Lyte, a zero-calorie hydration beverage, to a leading sugar/calorie-containing sports drink. Subjects who consumed Aqua-Lyte showed similar hydration effects to the comparison beverage, but with no discomfort or bloating.
A review of scientific evidence found that only a minority of children with hyperactivity are affected by their diet, suggesting a combination of factors is more likely to be involved.
Researchers at Beth Israel Deaconess Medical Center have identified a 'food-related clock' that can supersede the body's primary biological rhythms, enabling better coping with changes in time zones and nighttime schedules. By adjusting eating schedules, humans may be able to adapt more quickly to new time zones.
A genetic variation in the GLUT2 gene is associated with higher intakes of sugars in two distinct populations. The study found that individuals with the variation consistently consumed more sugars, regardless of age or sex.
Research found that subordinate fish go on a diet to avoid provoking fights, maintaining social hierarchy in coral reef groups. This discovery challenges traditional views on dominant individuals retaining their position through size and intimidation.
Researchers found that Paranthropus boisei's teeth showed little pitting indicative of eating hard foods, suggesting a more general diet than previously thought. This challenges the idea that their anatomy was specialized for a specific diet.
Researchers have found that the ancient human 'Nutcracker Man' did not eat nuts, contrary to previous assumptions. The study used microscopy and fractal analysis to examine marks on the teeth of Paranthropus boisei, suggesting that dietary preferences were based on scarcity rather than a regular diet.
The Lancet Editorial warns that rising food prices are causing starvation and pushing millions into poverty. The article highlights the need for long-term solutions to tackle biofuels, agricultural subsidies and trade distortions contributing to the crisis.
A new trial aims to develop a preventive treatment for food allergies using immunotherapy. Researchers will administer increasing doses of peanut or egg protein to desensitize participants' immune systems. The goal is to achieve long-term results and offer relief from the daily fear of food.
A new study by Scientific Food Solutions demonstrates that Comfort C provides 275 percent faster absorption in the first 60 minutes compared to other brands. This results in higher body weight-adjusted vitamin C concentration changes from baseline at 60 minutes.
Harold McGee has been awarded the Grady-Stack Award for Interpreting Chemistry for the Public for his work in explaining complex scientific concepts to a general audience. His writing has appeared in numerous publications and has received several professional honors, including food writer of the year and pioneer in culinology.
Researchers have discovered evidence of maize consumption in tropical Ecuador dating back over 5,000 years. The findings suggest that corn was a vital food crop for villages in the region, contradicting previous theories that it was only used for ritual purposes.
The USDA is partnering with companies to promote healthier eating through MyPyramid, providing science-based nutrition plans. Companies can support families by distributing nutrition information or developing new products that encourage physical activity.
Studies show people overestimate enjoyment of experiences with better alternatives and underestimate with worse ones. Slowing down experiences allows minds to wander to alternative options, leading to more accurate predictions.
Researchers found that lower-income neighborhoods are associated with higher obesity rates due to limited access to healthy food and physical activity opportunities. The study highlights the importance of neighborhood-level services and structures in influencing weight-related behaviors.
Research by the University of Exeter and Queen's University Belfast shows that providing extra food to garden birds in winter makes for a more successful breeding season in the spring. Birds that receive extra food, such as peanuts, lay eggs earlier and produce more fledglings.
Researchers examined over 7,000 plant species in the human diet, finding that humans consume a remarkably high number of plant families. A study of a McDonald's Big Mac meal revealed approximately 20 different species and ingredients originating from around the world.
Researchers found that individual sea otters specialize in particular prey types when food is limited, while populations with abundant resources share similar diets. This specialization can help understand disease mortality and inform wildlife management.
A new study suggests that African-American women's magazines often encourage fad diets and faith-based approaches to weight loss, while mainstream magazines focus on evidence-based diet strategies. Mainstream magazines were twice as likely to suggest eating more whole grains and protein, smaller portions, and low-fat foods.
Researchers at Baylor College of Medicine developed genetically modified carrots that increase the transport of calcium across plant cell membranes. The modified carrots can provide up to 41% more bioavailable calcium than regular carrots, making them a promising source for improving bone mineral density and treating osteoporosis.
The article explores the results of the ‘Oats at 10 Years’ study, which tracked the correlation between oat consumption and a healthier lifestyle. The study found that foods containing whole-oat sources of soluble fiber, such as oats, oat bran, and oat flour, could reduce the risk of coronary heart disease.
Researchers discovered that appetitive stimuli can induce a shared state in consumers, leading them to choose smaller, sooner options in unrelated domains. In experiments, women were more likely to splurge on clothing after smelling chocolate chip cookies, and made unplanned purchases when exposed to the scent of a cookie-scented candle.
A study published in the American Journal of Preventive Medicine found that eating out can have both positive and negative impacts on obesity. Higher total restaurant density is significantly associated with lower weight status, while a higher fast-food density is associated with higher weight status.
Recent studies confirm oatmeal's ability to lower total cholesterol levels and reduce LDL 'bad' cholesterol without adverse effects. Whole-grain oats are also linked to improved blood pressure, Type 2 diabetes, and weight management outcomes.
Researchers found that Argentine ants' ability to switch from carnivorous to plant sap-loving creatures allowed them to rapidly spread throughout coastal California. The change in diet enabled the ants to thrive in irrigated residential communities where more plant material than insect protein is available.
A UCLA study found that introducing a lunch salad bar in elementary schools significantly increased low-income students' daily fruit and vegetable intake, with a notable decline in unhealthy fats. The program's success highlights the importance of accessible healthy food options in promoting healthier eating habits among children.