Articles tagged with Foods
A new study reveals that wealthier neighborhoods have more supermarkets, while poor neighborhoods rely on mom'n'pop stores and specialty food stores. This disparity limits the availability of healthy foods, increasing the risk of chronic diseases like diabetes and congestive heart failure.
Researchers have found that herbs are a rich source of healthy antioxidants, outperforming fruits and vegetables. Oregano has the highest antioxidant activity, with some herbs containing more than 3 times the activity of apples or other popular fruits.
A study by Cornell University researchers found that factors like poverty, low education, and social isolation are linked to inadequate purchasing power for a nutritious diet. The research also reveals that functional impairments significantly increase the risk of food insecurity among elderly individuals.
A study of 633 HIV-positive participants found that sociodemographic factors significantly affect their nutritional adequacy. Gay men, those with higher household incomes and educational attainment, were more likely to meet the Recommended Daily Allowances for nutrients. In contrast, individuals with lower incomes, fewer children at ho...
A new study from the University of Toronto shows that consuming carbohydrate, fat and protein drinks of equal calories improves verbal recall in elderly individuals. The positive effects on memory are explained by an evolutionary perspective, suggesting specific types of food energy enhance specific aspects of brain function.
A nationwide survey of 2,605 adults found that those who recognize the '5-A-Day' message eat more fruits and vegetables. High consumers are aware of the health benefits, perceive fewer barriers to meeting the goal, and have a conscious effort to increase healthy eating.
A new study from the United Nations Food and Agricultural Organization and Mayo Clinic found that women in western Africa need more energy than men based on their work burden. The research determined that women worked two to three hours more per day than men, resulting in a 30% increase in energy needs.
Cancer patients' dietary needs vary according to disease stage, with underweight patients benefiting from fatty foods and those well-recovering advised on traditional healthy diets. The study found that nearly two-thirds of patients changed their eating habits since diagnosis, with most taking nutritional supplements.
A team of researchers at Sealed Air Corporation has developed a new packaging film called OS1000 that can remove trace amounts of oxygen from the interior of hermetically sealed packages. This innovation improves the shelf life and quality of packaged food products, reducing oxidation and spoilage.
The study found that older Inuits had higher concentrations of n-3 fatty acids, which were associated with increased HDL cholesterol and reduced triacylglycerols. The Inuit diet is rich in saturated fat, but the authors suggest that n-3 fatty acids may change LDL cholesterol composition.
Deregulated electric utilities will need to change their marketing strategies to provide standardized information, enabling consumers to make informed choices. The study found that people prefer to choose utilities by comparing standardized labels, similar to shopping for food at the supermarket.
A new study published in Annals of Behavioral Medicine found that following a low-fat, high-fiber diet can lead to increased confidence and awareness of health and nutrition. Participants who adopted the eating plan reported no detrimental effects on taste, cost, or overall well-being.
A 10-year study of elderly Dutch men found that those who consumed the most black tea had a significantly lower death rate from ischemic heart disease. High catechin intake was associated with healthy lifestyle practices, such as a balanced diet and regular activity.
A new study reveals that legumes, such as beans, lentils, and peas, are rich in dietary fiber and resistant starch, which can help prevent cancer. Legumes contain substantially higher percentages of both nutrients compared to cereal grains and heavily processed flours.
A survey of over 6,700 individuals found that smoking and heavy drinking are linked to poorer food choices and increased health risks. The study suggests that targeting multiple risk factors simultaneously is crucial for effective health promotion.
Researchers at Ohio State University found that exposed cats ate more and seemed more comfortable in a hospital than those not exposed to the pheromone. The study used synthetic FFP to signal comfort and amicability, showing an anxiety-reducing effect on some cats.
Consumers who consumed high amounts of energy-dense, nutrient-poor foods had lower serum concentrations of vitamins and micronutrients, as well as higher levels of homocysteine. This study highlights the need for new strategies to educate consumers on moderating their EDNP food intake.
A study found that folic acid supplements and fortified breakfast cereals are effective in lowering plasma tHcy, with significant decreases of 24% and 21% respectively. Increased consumption of folate-rich foods had a lesser effect on homocysteine levels.
A study by Ashima K. Kant and colleagues found that women who followed a dietary pattern rich in fruits, vegetables, whole grains, low-fat dairy, and lean meats had a 30% lower risk of all-cause mortality compared to those with the lowest intake level.
Research found that frequent family dinners lead to better diet quality in adolescents, including more fruits and veggies, and fewer unhealthy foods. Health professionals can support this trend by encouraging family meals as a way to improve the dietary habits of older children and adolescents.
Increasing folate levels prior to conception could reduce Down syndrome risk, according to a study funded by the FDA. Folate deficiency at conception increases neural tube defect risk, including spina bifida, which is the leading cause of childhood paralysis.
Researchers found that consuming water-rich foods instead of drinking water before meals can curb appetite and reduce calorie consumption. Foods high in water content, such as vegetables and soups, provide a sense of fullness while reducing energy density.
A recent study found that restricting children's access to foods they want may lead to over-indulgence when they are free to make their own choices. Children took larger portions and ate more than normal when the restricted food was made available again.
A new case-control study suggests that high levels of serum ferritin are associated with an increased risk of heart attacks in elderly individuals with other cardiovascular risk factors. Consuming iron-rich foods like red meat can contribute to elevated serum ferritin levels.
A new study published in American Journal of Clinical Nutrition found that restricting children's access to certain foods can actually encourage overeating. By removing access to desired foods, children are more likely to consume those same foods, leading to increased intake.
The IFT Meeting will address key nutrition topics, including the impact of new dietary reference intakes on industry and public policy. The event also highlights the nutritional needs of older adults, particularly those turning age 65 each year, who are at increased risk for nutrient deficiencies.
A Penn State study suggests that eating low-energy-density meals, which contain fewer calories per ounce and are rich in fruits, vegetables, or grains, can help individuals manage their weight while still feeling full and satisfied. The study found that the energy density of food, rather than fat content, plays a key role in satiety.
The editorial reviews the effects of moderate alcohol consumption on stimulating appetite and food intake. It highlights the need for long-term studies to understand its impact on body weight.
Researchers found a strong relationship between reading nutrition labels and eating less fat. People who read labels tend to consume 30% or less of their daily calories from fat, compared to 35% for non-label readers.
The new oven combines conventional heat and microwaves to cook food from the outside and inside simultaneously, resulting in significant cooking time reductions. It achieves this by surrounding the food in a shroud of hot air and heating it from below with microwaves.
The symposium will discuss the benefits and risks of light to moderate alcohol consumption and the role of dairy foods in reducing colon cancer risk. Iron fortification of foods is also being debated as a way to address iron deficiency anemia.
A new University of Michigan study challenges traditional low-fat diet recommendations, finding that a more diverse and varied diet is associated with better mental health and quality of life. The research suggests that some fat in the diet can be beneficial when balanced with greater dietary diversity.
A new study from Cornell University and the National Center for Health Statistics found that 4% of Americans experience food insufficiency, including 6% of children and 14% of low-income populations. Many individuals without health insurance are forced to choose between paying for healthcare and feeding their families.
A study by Purdue University researcher James Binkley found that states with high fast-food sales aren't typically among those with weight problems, suggesting a possible link between reduced exercise and increased obesity. The research challenges the common assumption that fast food leads to weight gain.
The American Heart Association recommends a daily fiber intake of 25-30 grams from whole grains, legumes, vegetables, and fruits to lower blood cholesterol and reduce the risk of heart disease. A diet rich in these foods can also aid in weight control and improve overall nutritional health.
The American Heart Association recommends consuming a variety of fruits, vegetables, and whole-grain products to lower cholesterol. Phytochemicals like sterols, flavonoids, and sulfur-containing compounds inhibit cholesterol absorption.
Researchers found that naked mole-rats prefer to recruit family members to new food sources rather than eating them themselves. The rodents use a unique recruitment chirp and chemical trails to guide their kin to the food, even in pitch-black tunnels.
New Cornell University research reveals the physics behind microwave cooking, explaining why microwaved food can be soggy and how internal pressure affects moisture loss. Understanding this physics enables food companies to design foods that cook better in microwaves.
Hopkins professors Sidney Mintz, Katherine Verdery, Donald Carter, Laury Oaks, and Felicity Northcott share their research on various anthropology topics, including the complex global economy of food, cultural identity in diaspora communities, the transformation of socialist systems, nuclear cleanup efforts, Ireland's abortion debate, ...