Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
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.
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.
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.
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.
A UC Davis study found that fiber curbs appetite in women by triggering the release of cholecystokinin, a hormone associated with satiety. The researchers discovered that high-fiber meals resulted in greater feelings of fullness and higher levels of cholecystokinin compared to low-fiber meals.
A study by University of Southern California researchers found that Asian-American women who consumed soy on a weekly basis during their teen years and adulthood had about half the risk of developing breast cancer. The risk was also lowered for those who ate soy regularly during adolescence but consumed little during adulthood.
A two-day symposium on food irradiation will examine the effects on meat flavor, antioxidant levels in fruit juices, and packaging material migration into food products. Researchers will also investigate irradiation's impact on astronaut meals and items sent through the mail.
A new hormone called PYY3-36 has been found to reduce food intake by a third in volunteers, providing potential relief for those struggling with weight problems. The discovery could lead to natural and safe treatments for obesity, potentially identifying specific foods that trigger hunger or developing a tablet with a similar effect.
A randomized trial found that lean ground beef fortified with soybean phytosterols lowered plasma total cholesterol by 9.3%, LDL cholesterol by 14.6%, and the ratio of total to high-density lipoprotein (HDL) cholesterol by 9.1% in 4 weeks. This study suggests a lower-fat alternative for lowering CVD risk.
A study by Princeton University researchers found that rats who binge on sugar exhibited telltale signs of withdrawal, including 'the shakes' and changes in brain chemistry, when the effects of the sweets were blocked. This suggests that sugar may trigger production of the brain's natural opioids, leading to addiction-like behavior.
A study by researchers at Michigan Medicine found that nearly 38% of top-ranked US hospitals have fast-food franchises on their premises. The authors express concern that this serves a contradictory message to health promotion and may contribute to rising obesity rates in the US.
Researchers used PET scans to measure changes in dopamine during food and neutral stimulation. Food stimulation increased dopamine in the dorsal striatum but not in the ventral striatum, suggesting a role in food motivation beyond reward effects.
Researchers found that mere sight or smell of food spikes levels of dopamine in the brain, a key player in addiction. The study also showed that certain medications can amplify weak dopamine signals, potentially helping with weight management.
Research found that consuming at least 300mcg of folate per day reduces stroke and cardiovascular disease risk. Folate, a B-vitamin, is found in citrus fruits, leafy greens, beans, and grain products.
A study analyzing US commercials aired during children's shows found a surge in fast-food portion sizes since the 1970s. Researchers suggest this could contribute to childhood obesity and heart disease if combined with decreased physical activity.
Research suggests that a moderate caloric restriction diet rich in fruits and vegetables can lower cancer risk in mice by 60% compared to those with high fat diets. Exercise also showed a modest effect on polyp numbers, but with limited statistical significance.
The study reveals that street food vendors rely on consumer demands for hygiene, which has limited impact. Despite this, the food remains an important source of nutrition, particularly for the poorest workers.
The study found that restrained eating behavior was associated with lower risk of adult-onset obesity, whereas disinhibition was linked to increased weight gain. A high level of restraint attenuated weight gain even when there were high levels of disinhibition, suggesting a protective effect.
A new nutrition education program designed for older adults with diabetes improved blood sugar control and reduced the risk of cardiovascular disease. The program, which included 10 weekly sessions, taught participants how to evaluate food labels and make informed dietary choices.
Preliminary research suggests that flavanol-rich cocoa may play a role in nitric oxide synthesis, which could have significant implications for cardiovascular health. The study compared the effects of high-flavanol and low-flavanol cocoa on blood flow and platelet aggregation.