Articles tagged with Foods
New research suggests a link between galanin and alcohol consumption, as well as its effects on food intake. Galanin was found to increase voluntary alcohol intake in rodents, but not food intake. A galanin receptor antagonist also reduced alcohol drinking, suggesting a potential role for these compounds in treating alcohol dependence.
Researchers found that people who believed they had become sick from eating hard-boiled eggs or pickles were more likely to avoid these foods in the future. However, the effect was limited to novel food items, with no change in behavior towards commonly consumed foods like potato chips.
Researchers from Penn State found that eating more water-rich foods and choosing reduced-fat options can lead to significant weight loss. In two studies, obese women who followed low-energy-density diets lost an average of 21 pounds compared to those on restricted fat intake diets.
Researchers found that reducing food energy density by 30% led to a 23% decrease in daily calorie intake, while reducing portion size by 25% resulted in a 12% decrease. Women experienced no significant differences in hunger or fullness ratings despite these changes.
A study by Brian Wansink found that vegetable enthusiasts eat more spicy foods, drink wine with dinner, and cook elaborate meals. Fruit lovers prefer sweets, are less adventurous in the kitchen, and eat desserts after dinner. Tailoring healthy eating recommendations to these groups can be more effective.
A study found that brain regions activated by food craving are also involved in drug craving, suggesting a common neural basis for both. The hippocampus, insula, and caudate were identified as key areas of activation during food cravings.
A new study suggests that the DASH diet's numerous fruits, vegetables, and whole grains contribute significantly to its health benefits. The diet's high intake of phytochemicals may help protect against various chronic diseases, including cancer, heart disease, and other health conditions.
Researchers found that Brazilian communities in coastal areas and the Amazon region have taboos on consuming certain fish species, especially predatory ones. These prohibitions are likely biologically adaptive, suggesting a link to toxic accumulation and health concerns.
Research highlights the importance of traditional Asian diets and physical activity patterns in preventing chronic illnesses like cancer and diabetes. Experts call for targeted campaigns to promote healthy eating and exercise among low-income immigrant communities.
Researchers found that volunteers who consumed larger portions weighed an average of 39% more food and 273 calories per person compared to the previous week. The study suggests that larger portion sizes may be a major factor behind the rise in obesity rates among young adults.
The Illinois initiative aims to examine the biological effects of isoflavones on various bodily systems, including breast, brain and adipose tissues. Researchers will investigate the mechanisms at work between isoflavones and estrogen receptors to ensure safety and effectiveness in dietary supplements.
A new study suggests that most people's diets get healthier from childhood to young adulthood. Adults tend to consume more fruit and vegetables and less fat and sugar compared to their child years. However, many people perceive barriers to healthy eating, such as lack of time and work patterns.
The Lewis and Clark expedition successfully traversed the new frontier due to a favorable climatic window that allowed for abundant food sources. If they had traveled during an intense drought, their journey might have been significantly impacted, potentially altering the course of U.S. expansion into the West.
A survey of 10th-grade students reveals that many teens have made conscious efforts to lose weight, with girls more likely to diet than boys. The study also explores the impact of calcium-rich diets on girls' weight, finding no significant increase in body weight or BMI.
A study by Cornell University researchers found that more than 85% of African Americans will use food stamps, compared to 37% of white Americans. Food stamp use is also linked to lower education levels, with 64% of adults with less than 12 years of education using them.
A new study reveals that cowbird chicks survive and even grow faster when raised in noisy nests with host siblings, rather than alone. By joining their nestmates in a chirping chorus, the cowbirds are able to monopolize food attempts from parents and reap the benefits of shared parental care.
The Food Guide Pyramid is set to undergo revisions, shifting from a one-size-fits-all approach to an individualized model. This change aims to motivate consumers to make informed food choices, with the help of focused messages and educational tools.
A study by Cornell University researchers found Listeria bacteria on foods in 47 out of 50 retail food stores, with 34% showing persistent strains after re-inspection. The bacteria were also found in seven food-processing plants, highlighting the need for improved control measures to prevent food contamination.
Researchers at FSU have developed sensitive techniques to detect minute traces of nuts in seemingly nut-free processed foods. The findings could help protect sensitive consumers and improve food industry practices.
A study using FDG-PET imaging found that brain metabolic activity increases in response to food stimulation, making it harder for those more sensitive to food to diet. The findings may lead to innovative treatment options for eating disorders.
A new USDA study has identified the top sources of antioxidants in food, with fruits like cranberries and blueberries leading the way. The study found that lesser-known foods like Russet potatoes, pecans, and cinnamon also contain high levels of antioxidants.
A recent study published in JAMA found that lean adolescents who consume fast food are less likely to compensate for the excess energy by adjusting their daily intake compared to overweight peers. In contrast, overweight participants tend to overconsume fast food and fail to make up for it throughout the day.
A University of Michigan researcher suggests that obesity in developing nations is a result of the body's attempts to cope with childhood malnourishment. The phenomenon is similar to yo-yo dieting, where dieters who have deprived themselves gain weight at faster rates than non-dieters when they begin eating normally again.
A new low-carb potato variety developed by HZPC will be available to consumers in January 2025. The potato has 30 percent fewer carbohydrates compared to a standard Russet baking potato, and is also non-genetically engineered.
A study by Brian Wansink found that adults offered six colored flavors of jellybeans ate 69% more than when the colors were each placed in separate bowls. The perception of variety stimulates how much people consume. Consumers can curb overeating by avoiding multiple bowls of the same food and arranging foods into organized patterns.
A study found that highly processed isoflavone products may pose a risk to postmenopausal women with estrogen-responsive breast cancers. Minimally processed soy flour was associated with less tumor growth in mice, suggesting a potential health benefit for consumers of whole soy foods.
A study found that babies described as difficult eaters or overeaters are more likely to eat when their mother handles food and feed themselves after receiving a bite. This relationship was not seen in non-problem eater children, suggesting an innate link to social cues.
Research reveals that exposure to food stimulates increased brain metabolism in areas affected by drug addiction. The study found higher metabolism in regions responsible for hunger and reward, suggesting a possible link between constant food stimuli and obesity.
The symposium will focus on challenges in herb research, including the development of a valid test for herbal supplements and discussions on health benefits and quality issues. Experts will share their knowledge on polyphenols, regenerative properties of Chinese herbs, and quality problems with plant products.
A study by Yale University found that diets rich in fat and animal protein may increase the risk of non-Hodgkin's lymphoma. The research, published in the American Journal of Epidemiology, also discovered a reduced risk associated with high consumption of fruits and vegetables.
A study published in Family and Consumer Sciences Research Journal found that nutrition education participants who completed six or more lessons experienced significantly less food insecurity compared to those who dropped out early. The program improved skills such as budgeting, comparing prices, and shopping with a grocery list among ...
A study analyzing pooled results of several studies found that dietary fiber from fruits, vegetables, or grains may lower blood pressure and cholesterol levels, reducing the risk of coronary heart disease. The research showed a significant decrease in coronary heart disease risk for cereal and fruit fiber intake.
Researchers are working on developing individualized nutritional plans based on a patient's genetic makeup, age, lifestyle, and ethnicity. This tailored approach aims to improve health outcomes by providing the right nutrients at the right time.
A large study found that consuming higher amounts of dietary fats, particularly vegetable and animal fats, was associated with an increased risk of progression to advanced age-related macular degeneration. In contrast, fish and nut consumption reduced the risk of AMD progression.
Eating antioxidant-rich foods may help prevent age-related cognitive decline and slow brain aging. Research suggests that diets high in natural antioxidants can also protect against certain cancers, heart disease, and other neurological disorders.
Researchers found that individuals with celiac disease often struggle to maintain a gluten-free diet outside the home, impacting lifestyle and quality of life. Supplement users, particularly women, face challenges in evaluating and selecting dietary supplements due to confusion over dosage directions, labeling, and claims.
The glycemic index (GI) is gaining recognition as a valuable tool for nutrition education and planning. Research suggests that moderating the GI of foods can have important health implications, particularly for active individuals. The use of GI in food selection and menu planning can help provide lasting energy.
A study by Penn State researchers found that school service personnel who participated in a Project PA workshop recognized the importance of nutrition education and healthy eating behaviors in addressing childhood obesity. The participants identified parental attitudes, peer pressure, and media as barriers to students' healthful eating...
A new study reveals that poor American families struggle to balance heating costs with nutrition during the cold season. Despite a 10% calorie reduction, researchers argue that this may not be as detrimental to health as previously thought.
Researchers found that a significant portion of folic acid is poorly absorbed by the body due to its conversion into the monoglutamate form, affecting overall absorption rates. The study suggests increasing dietary advice or product formulations with more easily absorbable forms of folic acid could help address this issue.
A recent study of 118 heart patients found that while they made significant progress reducing fat intake, many failed to adopt a diet rich in fruits and vegetables. After two years, only 23% were meeting the recommended daily intake, highlighting the need for targeted nutrition education.
The American Dietetic Association asserts that access to adequate nutrition is a fundamental human right, and that hunger continues to affect millions worldwide. The organization supports programs combating hunger and malnutrition, promoting food security and self-sufficiency.
A recent study of 4,320 schoolchildren found that stress leads to unhealthy dietary habits, including a preference for fatty foods and snacks, while ignoring recommended daily intake of fruits and vegetables. This could have long-term consequences, such as increased risk of obesity, heart disease, and Type 2 diabetes in adulthood.
A study found that food diaries were more accurate than questionnaires in measuring fat intake, which could explain why no association was found between increased fat intake and breast cancer risk. However, the results highlight the importance of using reliable dietary assessment methods in nutrition research.
A recent study found that schools' a la carte options are displacing fruits and vegetables in the diets of middle schoolers. The researchers discovered that nearly four out of every five snacks sold through these programs were high-fat, while only low-cost and healthy items should be added to menus.
A recent study found that CACFP monitors play a crucial role in ensuring program quality and child nutrition. The researchers recommend focusing on top five training needs, including program regulation and record keeping, to improve monitor training.
A well-planned vegetarian diet provides numerous health benefits, including lower intakes of saturated fat and cholesterol. Vegetarians tend to have healthier body weight, lower rates of heart disease, high blood pressure, type 2 diabetes, prostate cancer, and colon cancer.
Researchers found that mixed-diet eaters had higher intakes of essential nutrients like calcium and fiber. The study suggests that people don't have to feel guilty about eating favorite foods as long as they maintain a balanced diet and regular physical activity.
Experts recommend developing strategies to persuade consumers to eat in moderation, including marketing and labeling changes. Modified foods with reduced fat and added water-rich vegetables can also help reduce calorie intake while maintaining palatability.
A new spice-like substance, made from freeze-dried egg yolk, shows promise in preventing foodborne illnesses. The antibody-based compound can remain active for up to two hours after ingestion, providing precious time to seek medical attention.
A survey of low-income single mothers in Atlantic Canada found that 78% experienced food insecurity and reported poorer nutrition than their children. The study highlights the need for policy reforms to address income inequality and ensure access to nutritious food for vulnerable populations.
A Wake Forest study found a high level of food insecurity among farm workers, especially those with children. The researchers recommend that agricultural employers, health and social service providers, and churches provide access to higher quality food for farm worker families to prevent future health problems.
Researchers increase vitamin C content in plants by introducing a gene that boosts the enzyme responsible for recycling vitamin C. The technology could provide an important means of increasing vitamin C levels in crops, improving nutrition and public health.
Researchers are exploring the potential for plant-based therapeutics and edible vaccines in medicine. The symposium aims to understand how individual variations affect reactions to food and drugs.
Food-borne illness remains a major concern despite a safe food supply, as supermarkets increasingly rely on procedures and processes to meet growing demand for diverse international foods. International supermarket chains have a strong motivation to ensure food safety due to liability concerns and damage to reputation.
A study by Cornell University found that work stress significantly impacts the food choices of low- and middle-income adults, particularly women with children. The research highlights the need for workplace solutions, such as healthy food options and self-care strategies, to address this issue.
Research confirms that US food portion sizes have increased significantly over the past two decades, leading to a growing health threat of obesity and related diseases. The study analyzed data from 63,380 people aged 2 and older, revealing large increases in portion sizes for certain foods, particularly at fast-food establishments.
The study found that students consumed an average of 26 grams of total fat at school, exceeding the recommended 20 grams. A la carte items and student-run stores also contributed to high-fat consumption, with cafeteria lunches being the largest contributor.
Researchers created a unique model to study earthquake fault friction forces using angel hair pasta, glass beads, and sand. They found that initial conditions and particle dimensionality have a significant impact on friction, with smooth particles producing different results than irregular ones.
A new study finds that nutrition counseling for high cholesterol patients significantly improves their ability to manage their condition while maintaining or improving their overall health. Patients who received personalized feedback and educational materials reported increased satisfaction with their care and healthier eating habits.