Articles tagged with Foods
A University of Washington study finds that the prices of lower-calorie foods have risen nearly 20% in two years, while energy-dense foods remain stable or drop in price. This disparity may make it difficult for consumers to maintain a healthy diet.
A University of Missouri-Columbia study found that weight gain, not the type of diet, is a key factor in developing diabetes in cats. The researchers compared glucose-tolerance tests between cats fed dry food and those fed canned food, finding no significant difference.
A team of scientists reports that chimpanzees in Tanzania are using digging tools to gather underground foods, suggesting that this ability may have been present in early human ancestors. The study provides insights into the role of dietary shifts in hominid evolution and challenges current hypotheses.
Researchers argue that focusing on specific nutrients is misguided and instead recommend considering the benefits of entire food products and patterns. Studies have shown that isolated supplements often do not provide health benefits, while whole foods with naturally occurring nutrients can improve long-term health.
A study presented at the American Heart Association conference found that keeping Halloween candy wrappers visible reduces consumption by nearly half. By moving candy dishes away from tempting areas or controlling portion sizes, parents can help their kids develop healthier eating habits during the holiday.
A recent study found significant discrepancies between the National Dysphagia Diet (NDD) guidelines and prepared dysphagia diet foods (DDFs), which may lead to malnutrition and aspiration. The researchers tested four different DDFs and found that only one aligns with NDD guidelines, prompting a change in the hospital's food selection p...
Researchers found that individuals with genetically lower dopamine D2 receptors are more motivated to eat and consume more calories. This study provides insights into the genetic contribution to eating behavior and obesity, highlighting potential targets for tailored treatment programs.
Researchers found that people programmed to love chocolate have a distinct metabolic profile, including low LDL-cholesterol and elevated albumin levels. The study's findings could lead to personalized diets tailored to an individual's metabolic type.
Researchers found men become more focused on direct routes after clothes shopping, while women prefer scenic routes. Introverts also make low-arousal food choices when thinking about attending a party.
A new study reveals that the CRF2 hormone receptor system is involved in both feeding behavior and stress responses, suggesting it may not be an ideal target for obesity treatments. The researchers found that stimulating this receptor increased stress-like behaviors and reduced food intake, but not without inducing anxiety-like effects.
In the Wadden Sea, shore crabs use a takeaway meal strategy to avoid competition for food. They first attempt to catch prey at the richest food spot but then move it to a nearby poor spot with fewer competitors.
Researchers at Tokyo University of Technology created a batter with the perfect crispiness and reduced fat content by adjusting water content and frying time. A moisture level of 60% and 5-minute fry time resulted in a highly crispy, lower-fat batter.
A new eating model, ecSatter, suggests that managing weight and staying healthy requires a positive experience of eating. The model, developed by Ellyn Satter and Barbara Lohse, emphasizes permission and discipline to cultivate effective eating attitudes and behavior.
Researchers found that adult males share desirable fruits with females of reproductive age, particularly with a female involved in most consortships. This behavior is believed to be an attractive trait, drawing positive attention from females and securing social bonds through grooming and mating access.
A Purdue University team aims to improve dietary tracking using cell phone cameras, expanding on existing techniques to evaluate portion sizes and nutritional content. The project, funded by the National Institute of Environmental Health Sciences, may help Americans make informed food choices and reduce health risks.
Researchers at Northwestern University investigated a new study method using Behavioral Economics Theory to rehabilitate participants with unhealthy habits. Participants were assigned to change two behavior changes that had the greatest impact on other unhealthy behaviors.
Researchers found that consumers estimate sandwiches contain 35% fewer calories when from healthy restaurants, leading to increased consumption of high-calorie beverages and sides. Encouraging people to examine health claims eliminates the 'health halo' effect, highlighting the need for quantitative food assessment.
Food scientists and material scientists agree that communication is key to preserving the sensory quality of food. Researchers are working to bridge the gap between food scientists and material scientists to improve packaging materials.
A new study involving 100,000 U.S. women found no association between acrylamide intake and breast cancer risk, contradicting prior animal studies. Researchers estimated daily acrylamide intake and tracked incidence of breast cancer over 20 years, concluding that levels in foods are unlikely to cause cancer.
A symposium exploring acrylamide's health effects and ways to reduce its content in food will be held. Experts from around the world will provide new insights into the compound and its biological effects.
A new study led by Professor Henry at Oxford Brookes University shows that low-GI breakfasts can lead to a reduction in calorie intake throughout the day. Children who ate low-GI breakfasts consumed approximately 60 kcal less during the day, equivalent to reducing calorie intake by 1800 kcal over a month.
A study suggests that pregnant and breastfeeding women consuming junk food during these periods may overeat and prefer high-calorie foods in their offspring. This could lead to a higher risk of obesity, type 2 diabetes, heart disease, and cancer.
A new report from the University of Alberta finds that diet foods for children can lead to overeating and obesity. Children who consume low-calorie versions of high-calorie foods may develop a distorted connection between taste and calorie content, leading them to overeat as they grow up.
A diet rich in protein may help slow the deterioration of elderly people's muscles. Researchers found that both young and elderly volunteers experienced increased muscle protein synthesis after consuming a moderate amount of protein-rich food. This is crucial for maintaining health, independence, and preventing muscle loss.
Nectar-feeding bats have the highest metabolic costs among mammals, requiring them to fuel up directly from sugary nectars. This direct metabolism method saves energy by avoiding storage conversions, but also makes them highly vulnerable to environmental changes affecting their food supply.
A study at Tufts University found that cravings don't go away during dieting and are linked to types of foods craved. Participants who lost more body weight were less likely to give in to their cravings, suggesting that allowing oneself to have crave foods can be key to successful weight control.
Researchers at Michigan Medicine are studying the impact of a Mediterranean diet on colon cancer risk. The study will compare the diet with a standard healthy eating plan and investigate its effects on protein levels and antioxidant compounds in the body. Participants who complete the six-month study will receive $270.
Research suggests that individuals with sleep problems are less likely to cook at home and opt for restaurant-prepared meals, leading to a diet lacking in nutritional value. The study also found that prolonged sleep deprivation can contribute to weight and health issues related to nutrition.
Researchers found that nearly 7% of children who didn't drink sugar-sweetened beverages between meals were overweight at 4½ years old, compared to 15.4% of those who consumed them frequently. The American Dietetic Association also issues updated guidelines encouraging environmentally responsible nutrition practices.
Researchers at UC San Diego are studying spiral-shaped carbon nanotubes for new switching and memory storage devices. These nanotubes may outperform conventional silicon technologies in terms of power consumption, radiation hardness, and heat dissipation.
A Penn State study found that decreasing calorie density of foods with added veggies leads to reduced calorie intake and increased veggie consumption in children. Parents can try this strategy to combat childhood obesity and encourage healthy eating habits.
A study by the University of Liverpool found that obese and overweight children increased their food intake by over 100% after watching food adverts on TV. The obese group consistently chose high-fat products, while the overweight group opted for lower-fat options.
A study published in Biological Psychiatry found that mice withdrawn from high-fat diets became anxious and showed increased stress levels. Researchers also observed risk-taking behavior in the mice as they sought out their preferred diet.
Despite concerns about obesity and diet-related maladies, US restaurant chains prioritize profit-driven decisions over healthier options. The study found that only a few executives expressed interest in offering low-fat foods and fresh produce on their menus.
A Cornell University study found that graduate students ate 27% less chicken wings when they could see leftover bones accumulating on their table, compared to tables where food was cleared. The study suggests using environmental cues like empty glasses or bottles to curb overeating and overdrinking at social gatherings.
A recent study by UC Davis researchers found elevated arsenic levels in eight out of nine commercially available herbal kelp supplements, exceeding acceptable tolerance levels. The study highlights the need for standardization and labeling of dietary supplements to prevent potential health dangers.
A recent study discovered that Egyptian fruit bats have a preference for certain sugars, including fructose and sucrose, to counteract the effects of ethanol toxicity. Consuming fructose-containing food resulted in faster decline of ethanol levels in their breath compared to other types of sugar.
A new diagnostic test, dubbed the 'dipstick,' can rapidly detect chemicals formed by disease-causing bacteria in food products, with a 90% accuracy rate. The test could help avoid illnesses and deaths caused by food poisoning, which affects millions annually.
Researchers found termites prefer blocks with more wood content, even without touching them. The study suggests termites use vibrations to assess food quality, which could lead to new methods for controlling feeding termites and mitigating termite damage in buildings.
A study of over 34,000 women found that consuming apples was associated with reduced risk of mortality from cardiovascular disease and coronary heart disease. Flavonoids in apples were found to be linked with the reduction of bad cholesterol, a major contributor to cardiovascular disease.
Researchers found that food scarcity is the primary driver of bird migration, contradicting previous theories. The study also revealed that flock foraging is less likely to lead to migration.
Research suggests that excessive TV viewing among young children is associated with poor eating habits, including increased consumption of sugary drinks and extra calories. The study found a correlation between longer hours of TV watching and lower intakes of healthful foods like fruits and vegetables.
Researchers at the University of Cambridge discovered that western scrub-jays store food items they believe will be scarce in the future, planning accordingly. This complex behavior suggests advanced thought processes, including a sophisticated concept of past, present, and future.
Researchers found fossil evidence of domesticated chili peppers in seven archaeological sites across the Americas, dating back 6,000 years. The discovery provides insights into ancient diets and suggests possible contact between distant cultures.
A new study found that grizzly bears in the foothills of Alberta have a varied diet, eating everything from ants to moose and berries. The research team identified 40 different food items, with moose being the most common prey, and found that the bears' activity patterns vary depending on the season and environment.
Researchers discovered that exposure to food odors in fruit flies can reduce their lifespan and partially reverse the effects of dietary restriction. The study suggests that our sense of smell may play a role in human longevity.
A new study by Cornell University researchers found that sad people tend to overeat comfort foods, but those with nutritional information curtail their consumption. In contrast, happy individuals already avoid excessive eating and are not influenced by nutrition labels.
Researchers found that seeing leftover chicken bones on plates led to a 43% increase in eating, while those who ate off clean plates consumed less. The study suggests serving yourself onto a plate and stopping when it's empty can help prevent overeating at Super Bowl parties.
A new study by Cornell professor Brian Wansink found that people make over 200 food-related decisions each day, largely driven by mindless autopilot. By changing the environment to work for them, individuals can reduce their eating habits and make healthier choices.
Researchers found that men who are insecure about their bodies eat more when exposed to ideal-male images, while women who are insecure about their bodies eat less when exposed to ideal-female images. The study suggests that exposure to ideal-body media can lead to unhealthy eating habits and disordered eating behaviors.
Recent studies found that people eat up to 28-45% more calories when consuming low-fat snacks, as they mistakenly perceive them as lower-calorie alternatives. This misperception can lead to overindulgence and a poor diet.
A Cornell study finds that people, especially those who are overweight, consume up to 50% more calories when eating low-fat versions of snack foods compared to regular versions. Larger serving sizes on low-fat snacks may help reduce overeating.
Research highlights the importance of meal preparation in improving diet quality among young adults. The study found that those involved in planning and cooking their meals consumed more fruits and vegetables and had better overall diet quality. Additionally, being served large portions of drinks at meals can increase calorie intake by...
A study by Cornell Food & Brand Lab shows that we tend to overeat due to cues around us, such as plate size and distractions. By using smaller plates or limiting food options, individuals can make easier changes to control their eating habits.
A UGA professor studied the origins of Calories, a unit measuring food energy. He found that there is controversy about who invented the Calorie, with different sources citing Frenchmen P.A. Favre and J.T. Silbermann, German physician Julius Mayer, and French chemist Nicholas Clement as contributors to its development.
Ghrelin, a stomach hormone, induces food intake by signaling in the brain's reward circuitry, controlling craving behavior. Blocking ghrelin may suppress feeding and seeking out food or energy.
A recent study published in Western Journal of Nursing Research found that about 30% of binges occur at restaurants, contradicting the perception that binge eating takes place in private. Restaurant eating habits contribute to the development of obesity, as large portion sizes and frequent dining out can lead to excessive calorie intake.
Researchers have found that ghrelin stimulates the same pleasure and reward neurons as food, sex, and drugs, leading to increased food intake. Ghrelin binds to receptors in the brain's ventral tegmental area (VTA), triggering dopamine production.
Research published in the Journal of Foodservice found that hospital food can lose up to 86% of its Vitamin C content as it progresses from production to consumption, highlighting the need for improved cooking methods and nutritional assessment.
A $500,000 USDA grant will enable researchers to develop a new course on the science of food for health, focusing on phytochemicals and antioxidants. The course will be taught to 20 students from three universities, who will receive hands-on training and lab work in various disciplines.