Articles tagged with Foods
Researchers are using stable isotope analysis to reconstruct the past lives of hominids, revealing their diets and environments. The study of Paranthropus robustus suggests a diverse diet that includes hard foods like nuts, as well as sedges, grasses, seeds, and possibly animal foods.
A study published in PNAS found that the facial structure of an ancient human relative was adapted for cracking open hard nuts and seeds. The team used finite element analysis and comparative methods to challenge the long-standing hypothesis about Australopithecus africanus' diet.
A study found that American consumer awareness of trans fats increased significantly between 2006 and 2007, with 92% of consumers aware of the term. However, despite this increase, many respondents struggled to identify food sources of trans fats.
A Canadian Medical Association Journal editorial warns of the dangers of excessive salt intake, citing that populations with very low salt consumption have no hypertension. The authors recommend a maximum daily intake of 2.8g for active young people and 2.2g for older adults.
Research followed over 2000 high- and middle-school children, finding that TV viewing times predict a poor diet in the future. Young adults who watched more than five hours of TV per day had lower intakes of fruits, vegetables, and whole grains, but higher intakes of fast food and unhealthy snacks.
A University of Rochester Medical Center study challenges common assumptions about BPA exposure, suggesting that levels can remain high even after fasting for 24 hours. The finding highlights the need for further research into the effects of BPA on adipose tissue hormones and function.
Researchers at Newcastle University discovered that food adverts in popular UK magazines often feature sugary and salty products, despite promoting a healthier lifestyle. The study analyzed 30 widely-read weekly magazines and found that nearly every one contained unhealthy food options.
The USDA Center for Nutrition Policy and Promotion has reported a significant increase in calories in home-cooked recipes over time, with the iconic cookbook 'The Joy of Cooking' experiencing a 63% rise from its first publication to 2006. Small changes in recipe ingredients can have a substantial impact on nutritional content.
According to ASN President James O. Hill, PhD, small changes in diet and physical activity can prevent weight gain and reduce the magnitude of the obesity problem. Examples of such small changes include taking the stairs instead of the elevator, walking extra 2,000 steps a day, and reducing food portion size by 5%.
A study found that 50% of school lunches provided inadequate nutrients, while young adults often can't find time to eat. The American Dietetic Association emphasizes the importance of consistent nutrition in child-care settings and supports businesses providing scheduled meal times for young adults.
A study of 1687 young adults found that those with more time for meals consumed healthier foods and fewer fast foods. The researchers suggest addressing time barriers to promote healthy meal behaviors among young adults.
A study published in JAMA found that a diet high in low-glycemic foods, such as nuts and beans, improved glycemic control and cardiovascular risk factors in patients with type 2 diabetes. The ESC recommends structured lifestyle advice for diabetes management, suggesting it may be as effective as some drug interventions.
A study published in Preventive Medicine found that rural Americans who regularly eat at buffets and engage in low physical activity are more likely to be obese. The research also highlights the importance of community-friendly transportation and access to healthy foods in reducing obesity rates.
A study published in the Review of Agricultural Economics found that both fast food and table service restaurant meals are larger and have more calories than meals prepared at home. However, fast food meals tend to be smaller, resulting in fewer calories overall.
In a six-month study, women doubled their fruit and vegetable intakes by following a Mediterranean diet plan with an exchange list. The plan maintained caloric and total fat intakes, leading to significant changes in their eating habits.
A new study found that consuming a single chocolate truffle can induce cravings for fatty foods and awaken desires for luxury items. Researchers discovered that people who were allowed to eat the truffle unconsciously activated a goal of indulgence, leading them to desire more treats.
A new partnership between nutritionists and chefs will provide Quebec daycares with healthier meal options. The three-year project aims to improve childcare centers' food preparation methods and introduce new approaches to healthy cuisine.
A Penn State study found that obese rats are less sensitive to sweet tastes and prefer sweeter foods due to a weakened response to weak concentrations, leading to a vicious circle of overeating and sugar cravings. The research suggests that the brain's reward center is affected by the increased consumption of sugary 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.
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.
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 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.