Articles tagged with Foods
A study of 30 volunteers found that a poor diet can lead to changes in neurotransmitters and grey matter volume, commonly associated with depression and anxiety. Adhering to a Mediterranean-style diet was shown to prevent these changes.
A new home-administered treatment combining tDCS and ABMT has shown significant improvements in reducing binge eating episodes, weight loss, and mood in individuals with BED. The treatment demonstrated substantial changes compared to sham treatments and control group.
Global greenhouse cultivation has increased rapidly, with Asia accounting for 60.4% of global coverage. The practice provides opportunities for local food security and poverty alleviation, but raises environmental concerns such as water pollution and energy consumption.
A study by the University of Michigan Health Frankel Cardiovascular Center found that only 23% of heart attack patients received dietary counseling within 90 days of hospitalization. Nutrition counseling, often provided by registered dietitian nutritionists, may reduce cardiovascular risk for patients.
A University of Copenhagen study explores how people justify their reluctance to cut down on meat consumption. Participants deployed various excuses, including shaming vegans and avocados as being 'climate-unfriendly', to maintain a morally responsible self-image.
Researchers found that bubbling olive products before oil extraction decreases oil quality. The study measured absolute phenolic compounds, antioxidant capacity, and acidity levels in bubbled oil (BO) compared to virgin olive oil (VOO). BO had lower antioxidant properties and higher acidity levels than VOO.
A new Curtin University research study found that taking pictures of food can be an accurate way to track dietary intake. The study used the mobile Food Record app, which analyzed photos to estimate energy and nutrient intake, outperforming traditional recall methods.
While some European countries like Denmark, Finland, and Spain show positive attitudes towards alternative protein food, others such as Italy have lower acceptance rates. Additionally, young Polish consumers are less likely to adopt novel foods compared to Danish and German consumers.
The study found that Indonesians eat about 15 grams of microplastics per month, a 59-fold increase from 1990 to 2018. China and Mongolia top the list for airborne microplastic concentration, with U.S. residents inhaling about 300,000 particles per month.
A new study from Flinders University found that feeling connected to a social group can lead people to make healthier food choices. The research tested the idea that people are more likely to adopt healthy eating habits if they feel like they belong to the same group as those promoting healthy eating.
A small study at the University of Rochester Medical Center found that women with stage 4 breast cancer who followed a whole-foods plant-based diet experienced significant weight loss, improved cholesterol levels, and reduced fatigue. The diet also showed promise in reducing inflammation and changes in blood levels of amino acids.
A new study reveals that high consumption of ultraprocessed foods among young children is strongly associated with increased adiposity and other cardiometabolic risk factors. The findings highlight the need for targeted public health initiatives to encourage healthier eating habits and reduce the burden of diet-related diseases.
Fermenting blueberry juice creates a wine that maintains fruit benefits, but temperature and time influence nutrient content. The study found anthocyanin and flavanol levels decreased, while flavan-3-ol increased with longer fermentation times.
A recent study found that American firefighters recognize the link between diet and cancer risk and are interested in acquiring knowledge and support to change their dietary habits. The study suggests that targeted interventions focusing on individualized support and evidence-based interventions can help mitigate cancer risks among fir...
A plant-based diet is associated with a 47% lower risk of prostate cancer progression in men. Eating one or two extra servings of healthy foods daily can significantly reduce the disease's worsening chances.
A 30-year US study found that high consumption of ultra-processed foods is linked to a slightly higher risk of death. The strongest associations were found with ready-to-eat meat, poultry, and seafood products, as well as sugary drinks and dairy-based desserts.
A plant-based diet after prostate cancer diagnosis was associated with lower cancer progression risk. Higher intake of plant foods was linked to reduced disease progression in men with prostate cancer.
A new study suggests that incorporating seafood rich in umami, such as fish and shellfish, into vegetable dishes can boost their flavor and make them more appealing. The research uses a mathematical equation to calculate the umami content of various seafood options, finding that even small amounts can greatly enhance the taste.
Researchers found that participants who followed healthy eating Instagram accounts ate an extra 1.4 portions of fruit and vegetables per day, compared to those in the control group. The study suggests that exposure to positive social norms on social media can encourage higher consumption of fruit and vegetables.
A large-scale study revealed a profound link between dietary patterns and brain health, with a balanced diet associated with better mental health, superior cognitive functions and higher grey matter in the brain. The researchers suggest that gradual dietary modifications can lead to healthier food choices and improved wellbeing.
A study published in ACS' Journal of Agricultural and Food Chemistry found that plant-based steaks and cold cuts have varying levels of protein quality and digestibility. The nutritional value depends on the plants used to create them, with some showing comparable profiles to their meat counterparts.
A study published in The Lancet Gastroenterology & Hepatology found that dietary adjustments, such as a low FODMAP diet and low-carbohydrate diets, resulted in significantly reduced IBS symptoms for over seven out of ten patients. In contrast, medication-based treatment showed fewer symptom improvements.
A study published in the New England Journal of Medicine provides recommendations for protein, carbohydrates, fat, fiber, and water intake at various stages of life to support overall health. The guidance, developed by Dr. Steven Heymsfield and Dr. Sue Shapses, aims to promote personalized diets with key macronutrients.
Researchers at Tokyo University of Science discovered a simple method to increase Euglena gracilis carotenoid content ratio by exposing it to strong red-light irradiation in bonito stock. The approach has potential to enhance the nutritional profile and scalability of this edible microalga.
A University of Sydney study found that most advertised items on major online food delivery outlets and applications are missing nutritional information. The study highlights the need for updated menu labelling laws to reflect the rise of online food delivery services, which have become increasingly popular in recent years.
A new study found that consuming sugary drinks in early childhood increases the risk of obesity later in life. The research tracked 14,000 British children from birth to adulthood and discovered a link between sugar-sweetened drinks and poor diet patterns.
Researchers found that larger pretzels are consumed more quickly with larger bites, while smaller pretzels are eaten slower with smaller bites. Despite this, people still consume more sodium when eating smaller pretzels due to their higher surface area.
A new analysis of food impacts explores the effects of mixed diets on both health and the environment. Mixed diets were found to meet daily nutrient requirements while having lower carbon footprints than stricter diets.
Researchers at UNC School of Medicine discovered the detailed protein structure of the TAS2R14 bitter taste receptor, revealing how it identifies and activates bitter tastants. The discovery has potential applications in drug development for metabolic diseases like obesity and diabetes.
A new study suggests rice malt can yield robust fermentations in gluten-free, all-malt beer and styles with high adjunct inclusions. Malted long-grain rice shows the most promise as a competitor to malted barley for sugar content and brewing qualities.
Researchers are exploring the potential of using naturally occurring polyphenols and proteins from pigmented waxy rice as a natural starch strengthener. This approach aims to improve food texture without chemical modification, addressing consumer concerns over chemically modified ingredients.
A new study has found that replacing sugar with artificial and natural sweeteners in foods does not make people hungrier, but may help reduce blood sugar levels. The trial involved 53 adult men and women with overweight or obesity and found no differences in appetite or endocrine responses compared to sugar.
A recent analysis of six species of seaweeds found in Hawaii reveals that they are rich in essential minerals and nutrients, yet may also contain unsafe levels of heavy metals. The study highlights the need for regulation and informed cooking practices to ensure nutritious and safe seaweed products.
A team led by Kristina Petersen and Penny Kris-Etherton found that eating avocados daily significantly increased participants' adherence to dietary guidelines. The study suggested that using avocados as a substitute for refined grains and sodium may play a role in achieving improved diet quality.
A recent study by the University of Cambridge found that farmed salmon production leads to a loss of essential nutrients. Consuming one-third of current food-grade wild feed fish directly could maximize nutrients from the sea. This approach could help address global nutrient deficiencies and improve both diets and ocean sustainability.
Researchers found that people who limited their eating to less than 8 hours per day were more likely to die from cardiovascular disease compared to those who ate for 12-16 hours. This contradicts previous research suggesting short-term benefits of time-restricted eating.
Kombucha brewers can now optimize their brews with science. The team discovered that silicone bags expose SCOBYs to more oxygen, speeding up brewing time and reducing ethanol levels. Additionally, using glucose as the SCOBY food source creates a kombucha with more gluconic acid and minimal ethanol.
Four species of edible ants exhibit distinct flavor profiles, including acidic and vinegary smells from common black ants and nutty, woody aromas from chicatana ants. Further investigation is needed to explore the flavor profiles of more ant species and developmental stages.
Researchers at Ohio State University found that eating fatty food before surgery triggers an inflammatory response in the brain, leading to impaired memory function. The study also showed that taking a DHA omega-3 fatty acid supplement can prevent these effects.
A recent study suggests that cultural similarity, measured through food and drink interests on Facebook, plays a significant role in predicting international migration flows. The researchers found that similarities in daily life aspects are dynamic and asymmetric measures of country similarity, adding value to traditional gravity models.
A recent study highlights the importance of considering lamb's nutritional value when comparing its carbon footprint. The research found that lambs finished on grass diets had a lower carbon footprint per unit of omega-3 polyunsaturated fatty acids content, making them a more sustainable option.
A new study found that consuming refined carbohydrates is associated with lower attractiveness ratings, regardless of factors such as BMI and age. The researchers also discovered sex differences in the relationship between refined carbohydrate consumption and facial attractiveness.
A study published in Public Health Nutrition found that unhealthy food retailers and advertisements dominate urban school neighborhoods in Greater Tunis, contributing to high rates of childhood obesity. The researchers analyzed over 3600 retailers and nearly 2100 advertisements, revealing that two-thirds were classified as unhealthy, w...
A UMass Amherst study found that only three types of fruit snacks meet federal dietary guidelines for high-nutrition: dried fruit, fruit puree, and canned fruit with juice. Dried fruit has the highest nutrient density and fiber content, while gummies have the lowest.
Researchers from the University of Copenhagen have developed a new method to produce protein-rich, sustainable foods with improved texture. By inserting foreign genes into cyanobacteria, they can create fibrous strands resembling meat fibers, which could be used in plant-based products.
A new study suggests that individuals with low income are frequently misdiagnosed and lack access to effective treatment for eating disorders. Researchers offer guidelines for therapists to make accommodations for these patients, including providing government or local food resources and engaging with local food banks.
Weight loss treatments such as nutrition counseling and bariatric surgery increased the patient-level probability of achieving significant weight loss. Current treatment utilization rates are insufficient to impact the population level, highlighting a need for improved access.
A recent study reveals that incorporating mangos into the diet of women of childbearing age improves overall diet quality and nutrient intake, leading to a lower risk of pregnancy-related diseases. Mango consumption is associated with higher intakes of essential nutrients such as fiber, folate, and vitamin E.
A recent Drexel University study found nearly a quarter of binge eating patients have used cannabis in the past three months. Cannabis use was related to drinking patterns and problems with drinking, but not to severe eating disorder symptoms or depression.
A study of over 3,500 men with prostate cancer found that a plant-based diet significantly improved measures of sexual function, urinary health, and vitality scores. The research suggests that adding more fruits and vegetables to the diet while reducing meat and dairy can have a positive impact on quality of life.
A study of 276,000 children aged 6-23 months in 92 low- and middle-income countries reveals that 10.4% were zero-food children, emphasizing the need for targeted interventions to improve infant nutrition. The prevalence is particularly urgent in West and Central Africa and India.
Researchers at NTU Singapore have developed an artificial 'worm gut' that can efficiently break down plastics using microbes found in worms' guts. The artificial system replicates the natural process of worms breaking down plastics and has potential for biotechnological approaches to process plastic waste.
A new study found that a four-week family-based food literacy program reduced fruit and vegetable-avoidable waste in families with school-aged children. The program included online cooking classes, text messages, and toolkits to promote meal preparation and reduce food waste.
A systematic review of Pacific Island countries' food taxation policies found that five countries introduced new excise taxes, while 14 made changes to tariffs on imported foods, primarily targeting processed foods, sugar, fatty meats, and salt.
A new study highlights the negative consequences of yo-yo dieting, including shame, body dissatisfaction, and stress. Participants reported engaging in disordered behaviors to lose weight, only to regain it and feel worse about themselves.
Archaeologists have discovered that early human diets in the Andes Mountains were composed of 80 percent plant matter and 20 percent meat. This finding updates our understanding of earliest forager economies and the pathway to agricultural economies in the region.
Researchers have documented cannibalism in the mainland dusky antechinus during its breeding period. The behavior is linked to stress-induced death and provides an opportunity for energy gain via eating dead males or females of other species.
Researchers at Washington State University discovered that cannabis activates a set of cells in the hypothalamus, promoting appetite in mice. The study used calcium imaging technology to determine how brain cells responded to vaporized cannabis sativa.
A McGill University study found that Canada's food guide may not be sufficient for older adults' nutritional needs, particularly in calcium, vitamin D, and folate. The researchers suggest that additional recommendations tailored to older adults are needed to address these gaps.
A study found that watching others eat raw broccoli with negative facial expressions reduces adults' liking for the vegetable, but not their desire to eat it. The researchers suggest that avoiding disgusting food may be a reason for this effect.