Articles tagged with Foods
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.
A new study suggests that kids who participate in school-based gardening and food programs show lasting healthy food attitudes and behaviors. Current and former program participants reported improved dietary habits and increased confidence in making informed food choices.
A new study found that participants in school-based gardening and food programs experience lasting impacts on their dietary behaviors, including increased enjoyment of fresh foods, confidence in making healthy decisions, and appreciation for the benefits of experiential education. The FRESHFARM FoodPrints program, which has been operat...
A team of researchers has designed a fresh and nutritious vegetarian salad as the ideal 'space meal' for astronauts on long-term missions. The salad combines soybeans, poppy seeds, barley, kale, peanuts, sweet potato, and sunflower seeds to meet the nutritional needs of male astronauts while minimizing farming inputs.
A study of 123,000 individuals found that low-carbohydrate diets emphasizing whole grains and plant-based foods are associated with slower weight gain in the long term. Low-carb diets relying on animal-sourced proteins and refined carbohydrates result in faster weight gain.
A recent study suggests that AI can provide real-time analysis of foods and support nutritionists in their work with patients. The study evaluates the consistency and accuracy of AI in providing energy and macronutrient information, showing promising results.
A new study suggests that US adults consume almost a quarter of their daily calories in snacks, often more than they do at breakfast, yet these snacks offer little nutritional value. Researchers analyzed data from over 20,000 people and found that snacks accounted for between 19.5% to 22.4% of total energy intake.
Research by Dr Janina Steinmetz found that people are more likely to see others as having good self-control if they blame a lack of money rather than time for abandoning New Year's resolutions. Studies involving around 1,200 participants showed that excusing financial constraints leads to better perceptions of self-control.
A plant-based diet has been shown to reduce the risk of type 2 diabetes by 24%, with benefits attributed to improved metabolism and liver function. Additionally, healthy eating patterns were found to improve organ function, particularly in individuals with genetic predispositions or other risk factors.
The ILSI 2024 Annual Meeting will feature scientific presentations, professional development, and networking opportunities focused on innovations for safe, nutritious, and sustainable food manufacturing systems. Press registration is now available for media outlets covering the event.
Researchers at Michigan Medicine found that telemedicine patients with hyperlipidemia experienced significant decreases in LDL and non-HDL cholesterol levels. Virtual appointments were shown to be as effective as in-person visits in improving cholesterol levels, overcoming barriers to access for patients.
Researchers have developed an AI algorithm that uses people's flavor impressions to make accurate predictions of individual wine preferences. The algorithm combines data from wine labels, user reviews, and sensory tastings to provide personalized recommendations.
A recent study published in Nature Communications has identified a key brain molecule responsible for triggering overconsumption of comfort foods after stressful events. The lateral hypothalamic proenkephalin neuron plays a crucial role in driving threat-induced eating associated with negative emotional states.
A randomized controlled trial found that significant price discounts on healthful foods like vegetables and zero-calorie beverages lead to increased consumption of these items. The study suggests that subsidies or modifications to the Farm Bill could promote healthier dietary intake behaviors.
A Virginia Tech scientist has identified a molecule in the hypothalamus region of the brain linked to stress-induced emotional overeating. The discovery may lead to new therapy targets for alleviating emotionally triggered eating.
Researchers from the Amsterdam University Medical Centre conducted a study on patients who choose to voluntarily stop eating and drinking (VSED) to hasten death. They identified three distinct groups: older patients seeking control over their lives, care-dependent patients with poor quality of life, and younger psychiatric patients. Th...
A study at the University of Bonn found that primary school children are more likely to choose unhealthy snacks when buying with friends or classmates. Conversely, they opted for healthier choices when purchasing alone. This highlights the importance of understanding how social factors influence children's purchasing decisions.
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.
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.
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.
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.
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 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.
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.
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.
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...
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.
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 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.