Articles tagged with Foods
A new study from the University of Wisconsin-Madison suggests that reducing isoleucine intake can extend lifespan and improve health outcomes. Mice on a low-isoleucine diet lived 33% longer and showed better health markers than those on a balanced diet.
Researchers identified genetic mutations in peas that enable high iron accumulation, opening doors for biofortification of staple crops like wheat and barley. This breakthrough has the potential to reduce iron deficiency anaemia globally.
The MEDIET4ALL project aims to promote a healthy Mediterranean lifestyle by combining dietary recommendations with physical and social activities. The study shows that the Mediterranean diet is the world's most evidence-based eating pattern for health and longevity, while also being easy to follow.
A hybrid home-use testing method involves peer educators evaluating recipes before preparing them, providing insights into their perceptions of the recipe's appearance, taste, and texture. The study shows that this method can be an effective way to evaluate recipes without a controlled laboratory setting.
Researchers at Texas A&M University have found a correlation between flavonoid compounds and reduced endometriosis symptoms. Flavonoids like Quercetin and Kaempferol show promise in easing inflammation, with studies suggesting they may help suppress the symptoms of inflammatory diseases like endometriosis.
A new study from the University of Georgia found that approximately one in eight military families with children used a food bank or pantry to make ends meet. The odds of using these resources increased by 35% for each dependent child, highlighting the need for targeted support to alleviate financial stress among military families.
Research from Karolinska Institutet found that non-European individuals in Sweden have a higher prevalence of eating disorder symptoms, but limited access to specialist care. The study reveals a significant gap between those with disordered eating and those receiving specialized treatment.
A new study from Tulane University found that frequent salt consumption is associated with a higher risk of developing Type 2 diabetes. The study surveyed over 400,000 adults and found participants who regularly added salt had a 13% to 39% increased risk of developing the disease compared to those who never or rarely used salt.
Researchers have pinpointed the emergence of muddy flavors in farmed fish by measuring the concentration of geosmin and other compounds. The study highlights the importance of water quality management to prevent the production of off-flavor compounds, which can impact aquaculture industry revenue and sustainability.
A new study published in The American Journal of Clinical Nutrition found that consuming more red meat is associated with a higher risk of developing type 2 diabetes. Replacing red meat with plant-based protein sources like nuts and legumes may reduce this risk.
A new study led by Richard Johnson, MD, suggests that fructose is the key driver of obesity, bringing together long-incompatible theories on dietary causes. Fructose lowers active energy in the body, triggering hunger and food intake, and fatty foods become the major source of calories driving weight gain.
A new UK study finds that people with eating disorders are 2.11 times more likely to report physical multimorbidity. Anxiety, insomnia, and perceived stress are key influencers in this relationship.
Researchers found that different flours foster distinct bacterial communities, contributing to the variation in sourdough aromas and flavors. The study reveals that bakers can influence the aroma of their sourdough by using different flours.
Research suggests that high-dose dietary prebiotics can reduce reward-related brain activation in response to high-calorie food stimuli. The study found a shift in the composition of the gut bacteria, which may underlie the altered brain response towards high-calorie food cues.
Researchers investigated whether marketing can influence men's perceptions of vegan food. They found that while short-term interventions may not change consumption habits, long-term approaches could lead to improved attitudes towards veganism.
A recent human study found that grape consumption improved key markers of eye health in older adults, including increased Macular Pigment Optical Density (MPOD) and reduced AGEs. Regular grape intake was also shown to increase plasma antioxidant capacity and total phenolic content.
A genome-wide association study reveals 34 genes potentially involved in choosing a vegetarian diet, including those related to lipid metabolism and brain function. The findings suggest that genetics play a role in the ability to subsist on a vegetarian diet.
A new analysis estimates that switching all pet dogs and cats to vegan diets could spare nearly 2 billion land-based livestock animals yearly in the US, and nearly 7 billion globally. This could lead to significant reductions in environmental impacts such as land use, water consumption, and greenhouse gas emissions.
During the pandemic, New Yorkers increased their participation in wild and backyard food activities such as gardening, hunting, and foraging. Despite a general worsening of diets, these activities may have contributed to buffering those effects, with people consuming home-produced eggs and meat, and backyard-grown fruits and vegetables.
A new study found that consumers tend to write negative reviews when their expected and actual nutritional values for food products do not match. This mismatch is the number one driver of negative reviews on online grocery sites. Consumers may be misinformed about the healthiness of foods due to inadequate nutritional information.
UCLA researchers found that people exposed to discrimination exhibit altered brain responses to food cues, increasing cravings for unhealthy foods and changing gut chemistry. This leads to a higher risk of obesity and related disorders, highlighting the potential role of discrimination in food choices and health outcomes.
The American Heart Association calls for building on existing research and implementing cross-sector approaches to Food Is Medicine. FIM programs aim to improve health outcomes by providing healthy food resources to treat, manage, and prevent specific chronic conditions.
A study of almost 1,000 vegan diet followers in Brazil found less than a tenth the average prevalence of dysfunctional eating behaviors. The researchers identified disordered eating attitudes among only 0.6% of participants, primarily associated with motivations for dieting rather than diet type.
A recent study by the University of Toronto has found a significant link between food insecurity and muscle dysmorphia symptoms among adolescent and young adult Canadians. The research revealed that individuals experiencing food insecurity were more likely to suffer from symptoms of muscle dysmorphia, including functional impairment an...
A recent study suggests that higher intake of ultraprocessed foods, particularly those with artificial sweeteners, may be associated with an increased risk of depression. The exact mechanism is unknown, but researchers believe that artificial sweeteners could play a role in the development of depression.
Researchers have incorporated spent tea and coffee powders into sponge cakes to increase antioxidant activity and nutrient content. The fortified cakes showed improved shelf stability and reduced microbial growth, making them a potential way to recycle wasted products.
Researchers found that early treatment of child obesity is effective in improving weight status and metabolic health. Children whose parents received parental support had the best results, with more showing a clinically relevant improvement.
A survey of 1,369 cat owners found that those on vegan diets tended to report fewer veterinary visits and less medication use compared to those on meat-based diets. While the differences were not statistically significant, these findings support the healthfulness of vegan diets for cats.
A new study found that the Food Sensations for Adults program effectively improves food literacy behaviors and dietary habits in participants aged 18 and older. The program's sustained behavioral change is comparable to other similar programs, with notable improvements in vegetable servings and cooking confidence.
Research shows that tobacco-owned food brands have selectively disseminated hyperpalatable foods, making them hard to resist. This study found that these foods are high in fat, sugar, sodium, or refined carbohydrates, leading to increased risk of obesity and related health consequences.
A new study suggests that extreme dietary habits, such as low-carb intake in men and high-fat intake in women, are associated with higher mortality risks. The findings indicate that individuals should balance their diet to avoid extremes, while ensuring energy from various food sources.
Experts discuss the moral implications of telemedicine on the patient-physician relationship. Telemedicine can improve care for certain patients but may also raise questions about the nature of this encounter and the importance of touch in medical interactions. The Hastings Center Report explores the complex ethical issues surrounding ...
A recent study published in the International Journal of Hospitality Management suggests that restaurants can encourage customers to choose healthier food options by adjusting the font size of nutritional information on menus. By representing calorie values incongruously, businesses can effectively 'nudge' customers towards making heal...
Researchers have shown a positive association between added sugar consumption and an increased risk of developing kidney stones. Participants with higher intakes of added sugars had greater odds of developing kidney stones over the course of the study.
A large-scale study found that vegetarians face a 50% greater risk of hip fracture than meat-eaters, regardless of sex. The study also identified low BMI as a key factor in the increased risk, and highlighted the importance of ensuring a balanced diet with enough protein for vegetarians.
Researchers developed a smart agrochemical delivery platform using biomimetic mineralization, which improves crop yield and fruit zinc content. The platform, named MiZIFs, uses zeolitic imidazolate frameworks to encapsulate a synthetic growth regulator, promoting plant growth and stress tolerance.
A new study found that babies with food allergies are more likely to develop asthma and have reduced lung function by six years of age. Early life food allergy was associated with an increased risk of both conditions, even if the allergy resolved or persisted.
Researchers found that migrant male orangutan males use 'peering' behavior to observe local individuals and learn about new ecological knowledge, including how to process difficult-to-eat foods. This ability provides a survival advantage and is likely ancestral in the hominin lineage.
A study found that consumers incorrectly assume low-fat products contain less sugar, affecting purchasing behavior. Manufacturers' labeling practices can deceive consumers, leading to decreased willingness to buy.
Research published in ACS' Journal of Agricultural and Food Chemistry shows that unroasted, 'raw' chocolate features compounds responsible for fruity flavors and sour tastes. Volatile flavor compounds were more pronounced in the roasted samples, but others with fruity or flowery aromas remained noticeable.
NUTRITION 2023 brings together leading nutrition experts to present groundbreaking research and discuss the latest developments in nutrition science. The event will feature scientific symposia, educational sessions, and award lectures covering topics such as food systems, human health, and nutritional interventions.
A study published in JAMA Network Open reveals racial disparities in food insecurity among low-income households without Supplemental Nutrition Assistance Program (SNAP) access. The research highlights the importance of improving SNAP access to address these disparities.
The study found that food allergies were highest among Asian, Hispanic, and non-Hispanic Black individuals compared to non-Hispanic white individuals. Socioeconomic factors and environmental exposures may contribute to the disparity in food allergy prevalence.
Researchers discovered that components of heat-marred DNA can be absorbed during digestion and incorporated into the DNA of consumers, potentially triggering genetic mutations. This finding has important implications for dietary choices and public health, highlighting the need to reassess cooking methods.
A new study by researchers at the School District of Philadelphia found that building relationships between SNAP-Ed implementers and school staff was crucial for developing school staff motivation and capacity to implement programming. This approach can help schools most in need, which are often high-poverty schools with limited capacity.
Researchers at the University of Georgia found that a diet rich in colorful fruits and vegetables can improve athletes' visual range by acting as a filter to prevent blue light exposure. This improvement can lead to better eye health and functional vision, essential for top athletes in almost any sport.
NUTRITION 2023 will feature research announcements, expert discussions on emerging topics like artificial intelligence and precision nutrition. The meeting will also focus on adolescent nutrient deficiencies and their long-term consequences on health.
New research by Lancaster University and others finds that food poverty is a pressing matter to reproductive justice worldwide. Marginalized individuals face increased risks of both food insecurity and reproductive coercion and injustices.
A study from the University of Gothenburg found that nearly two-thirds of grocery store flyers in Sweden feature unhealthy foods. The analysis of weekly flyers from 122 stores revealed that high-sugar foods and drinks were the most common category, contradicting Nordic Nutrition Recommendations.
A new study finds that placing discounted products next to regularly priced items can have both negative and positive effects on demand for other products. The Negative Proximity Effect decreases the sales of proximal products, while the Positive Proximity Effect increases their sales.
A recent study published in GeroScience found that a moderate-protein diet (25% and 35%) improved metabolic health in both young and middle-aged mice. The researchers also observed reduced blood glucose concentrations and lipid levels in liver and plasma. A balanced diet with moderate protein intake may promote metabolic health in huma...
A study by the University of Bonn found that providing health information increases whole grain consumption, but the effect is modest. Despite receiving daily information for two weeks, participants showed a significant increase in consuming whole grains only four weeks later.
A new study from Uppsala University found that consuming junk food can lead to shallower deep sleep, which can impact hormonal release and brain activity. The researchers monitored the sleep patterns of healthy participants who followed a healthier diet and an unhealthier diet in a randomised order.
Researchers used EEG to study consumer behavior and found that men are willing to pay more for premium chocolate, especially if it's expensive. The study also showed that packaging can influence willingness to pay, with well-known brands increasing prices by 9.9%.
The study found that about one-third of all farming occurs in high conservation priority areas, with certain staples like beef and soybeans tending to be produced there. Changing sourcing practices can help reduce the impact on biodiversity, according to researchers.
Research suggests that consuming natto can enhance lifespan and stress resistance in Caenorhabditis elegans worms by activating key signaling pathways. This fermented soybean product has been found to have antioxidant and anti-inflammatory effects, which may contribute to its potential health benefits.
A study published in PLOS ONE found that food-insecure US teens tend to consume sugary drinks and junk foods when experiencing emotional distress. The research suggests a link between food insecurity and unhealthy eating habits among adolescents.
Researchers at the Max Planck Institute found that ghrelin activates specialized nerve cells in the amygdala, promoting food consumption and conveying hunger feelings. The study uncovers the physiological processes behind feeding behavior, which may lead to novel therapeutic approaches for eating disorders.
A study published in the American Journal of Clinical Nutrition found that higher intake of dietary flavonols, specifically quercetin, was associated with lower odds of frailty onset. Flavonol-rich foods like apples and blackberries may be a useful strategy for preventing frailty in older adults.
A new randomized, controlled trial aims to integrate nutritional counseling with food-generating activities among people with HIV and food insecurity in the Dominican Republic. The project seeks to reduce viral loads, increase ART adherence, and improve overall health outcomes.