Articles tagged with Foods
A new study reveals a higher prevalence of stunting and wasting among poor children, while overweight children live in richer homes. Researchers are calling for an integrated approach to tackle the 'double burden' of child malnutrition.
A Canadian study of almost 6,000 packaged food items found that those marketed to children are significantly higher in sugar content and lower in essential nutrients. The research highlights the need for healthier options in the market to combat childhood obesity and related health issues.
Researchers at West Virginia University found that bariatric surgery significantly reduces the risk of major cardiovascular events and death in patients with NAFLD. The study included 9,374 adult patients with NAFLD and obesity, who underwent either Roux-en-Y gastric bypass or sleeve gastrectomy.
Researchers analyzed 90 samples of raw pheasant dog food and found that 77% exceeded the maximum residue level for lead in animal feed. The mean lead concentration was 34 times higher than in human-consumed pheasant meat, posing health risks to dogs, especially puppies.
A climate-resilient bean genome unveiled potential to boost food security in drought-prone regions through improved genetic diversity and productivity. The sequencing of the hyacinth bean provides opportunities for targeted breeding to reduce anti-nutritional properties and increase its cultivation.
African-led research sequenced the genome of a drought-resistant bean, paving the way for genetic improvements to promote widespread cultivation. The lablab bean offers nutritional and economic benefits, as well as improved soil fertility, making it an important crop for diversified food systems.
The grant aims to develop accurate household food waste measurement methodologies and metrics. Innovative technologies will help create impactful interventions to minimize and eliminate food waste in the United States and globally.
A recent study by Osaka Metropolitan University researchers found that the Japanese diet pattern, rich in soy products, seafood, and seaweed, inhibits liver fibrosis progression. High muscle mass, also associated with this diet, shows a lower degree of liver fibrosis progression.
A new study on nematode worms reveals that they react to cannabinoids in the same way as humans, increasing hunger for favorite foods and decreasing hunger for non-favored foods. The discovery emphasizes the commonality of cannabinoid effects across species.
The concept of nature's chefs offers a new perspective on species interactions, highlighting the diversity of food-making and preparing species across the tree of life. This interdisciplinary approach aims to inform how people think about food across various disciplines.
Researchers found that primary school children spend more time on screens, exercise less, and eat unhealthy food during the holidays. Adding structure to their days with regular activities and limited screen time can encourage healthier behaviours.
A team of researchers at Istituto Italiano di Tecnologia has developed a totally edible and rechargeable battery cell, utilizing riboflavin and quercetin as anode and cathode. The battery can provide current for small electronic devices and may have applications in health diagnostics, food quality monitoring, and edible soft robotics.
Researchers found that traditional handmade clay jars, called onggi, ferment kimchi faster and produce more beneficial bacteria due to their unique porous structure. The study highlights the connection between the earthenware's material properties and the fermentation process, providing new insights into ancient technology.
A new study published in Proceedings of the Royal Society B found that time-restricted fasting affects reproduction differently in male and female zebrafish. After returning to normal food consumption levels, females increased offspring production at the cost of reduced egg quality, while male sperm quality also decreased.
A new study reveals that only one affordable prenatal supplement meets nutritional guidelines, but its high cost and complex dosing regimen make it inaccessible to many. The study calls for improved nutritional care during pregnancy and more research on nutrient-dense foods.
High blood pressure in children is a significant health concern, potentially leading to cardiovascular problems in adulthood. The American Heart Association recommends monitoring blood pressure levels and implementing lifestyle modifications such as a healthy diet, regular physical activity, and weight management.
A new AI tool analyzed food consumption data from over 600 residents in long-term care homes, revealing a need for improved dietary habits. The study suggests that a diet rich in whole grains, plant-based proteins, and plain fruits and vegetables can help reduce inflammation and improve clinical outcomes.
Researchers aim to understand the allure of highly processed foods, which make up 58% of US calories. By studying their processing and added ingredients, they hope to identify underlying variables driving consumption.
Researchers found that seed systems are often disrupted by conflict, social inequality, and poor policies. Emerging initiatives like participatory plant breeding help farmers secure food supplies by developing crop varieties tailored to their needs.
Researchers found that healthier foods require more photographic staging to gain popularity, but using warm colors, repetition, and clean backgrounds can increase audience engagement. This study aims to help health communication and practitioners create visually appealing content that garners higher social media engagement.
Research highlights that intensive behavioral weight loss programs significantly reduce cardiovascular disease and Type 2 diabetes risk factors, which persist for at least five years. Participants who lost weight through such programs had lower risk factors compared to those in less intensive or no weight loss programs.
A study of global clinical practice guidelines found close alignment in recommending daily intake of fruits, vegetables, legumes, and whole grains for treating and preventing major chronic diseases. The findings aim to increase clinician confidence in providing optimal care.
A new protein-based coating developed by Rice University researchers has the potential to extend the shelf life of fruits and vegetables, reducing food waste and spoilage. The coating, made from surplus eggs, was shown to double the shelf life of avocados and bananas in earlier research.
Exercise training after bariatric surgery alters brain networks associated with food intake and energy regulation. The study found that exercise increased connectivity between the hypothalamus and sensory areas, while decreasing links to the default mode network and salience network.
A study by Max-Planck-Gesellschaft researchers found that consuming small amounts of high-fat and high-sugar foods regularly rewires the brain, leading to a preference for these types of food.
A recent study published in Age and Ageing journal found that increasing fiber intake by 5g per day can lower the risk of cognitive decline in older adults with the ApoE ε4 genotype. This association was not observed in those without this genetic variant.
Researchers from China and Singapore study the radiative properties of polyamide-12, a common marine microplastic pollutant. They found that most of the incident radiation is scattered by PA12 particles, affecting ocean light transmission and marine ecology.
A new study from McGill University reveals that every day Canadians are exposed to Bisphenol S (BPS) in fresh foods due to chemical migration from packaging materials. High concentrations of BPS were found on thermal food labels, exceeding the European Union's regulatory limit.
Researchers examine how sugar reduction strategies affect new product sales, finding that smaller package sizes perform better than regular sizes. Sugar reductions work better if they do not overemphasize the reduced sugar content in new additions.
A study published in Neuron reveals the intricate neural mechanisms underlying fragmented feeding behavior in mice. The researchers identified three key populations: ARC AgRP neurons regulating non-feeding behavior, LH GABA neurons mediating feeding initiation, and DR GABA neurons maintaining feeding duration.
A new study found that individuals who followed a Mediterranean-like diet had up to 23% lower risk for dementia than those who did not. The research analyzed data from 60,298 individuals and suggested that even those with higher genetic risk could benefit from a better diet.
A traditional Mediterranean-type diet rich in seafood, fruit, and nuts is associated with a lower risk of dementia. Individuals with higher adherence had up to 23% lower risk compared to those with lower adherence. The study, published in BMC Medicine, analyzed data from 60,298 individuals from the UK Biobank.
Studies found an association between living close to higher-quality food stores and better weight loss outcomes after bariatric surgery. Living near low-diversity stores was linked to less sustained weight loss, while moderate- or high-diversity stores had no effect.
A comprehensive study of 200,000 Swedish children found a significant increase in overweight and obesity rates between 2018 and 2020, with obesity rates rising by 30%. The greatest increase was seen in morbid obesity, highlighting the challenges faced by those who were already struggling before the pandemic.
Researchers developed a new muffin recipe using Hibiscus sabdariffa extract, which provides high levels of antioxidants like phenolics. The muffins also have improved nutrition, containing less sugar, saturated fat, and white flour, making them a healthier option.
A study by University of Cambridge researchers found that imagining a recent meal as bigger and more filling can help reduce subsequent snacking. Participants who imagined their meal as twice as big consumed significantly fewer biscuits in a taste test.
Researchers aim to optimize food bacterial detection using fluorescence detection, reducing detection time and improving sensitivity. The goal is to prevent spread of foodborne pathogens and provide a safe food supply.
A digital food voucher system in Indonesia has significantly increased the frequency with which poor households receive their full allocation of food, from 24% to 81%. The program's success was achieved by replacing traditional rice-bag delivery with digital card vouchers, allowing recipients to purchase food themselves.
Researchers have identified four simple ways to minimize the formation of potentially harmful disinfection byproducts when cooking pasta with iodized table salt and chloramine-treated water. By using straining noodles and boiling without a lid, people can significantly reduce their exposure to these compounds.
A new study from Tulane University compared popular diets on nutritional quality and environmental impact, finding that keto and paleo diets scored among the lowest on nutrition quality and had the highest carbon emissions. Vegan diets, on the other hand, generated significantly less carbon dioxide per calorie consumed.
A new study found that a plant-based low-carbohydrate diet is associated with lower all-cause mortality among people with type 2 diabetes. The study, published in Diabetes Care, analyzed data from over 7,000 participants and found that such diets reduced mortality by 24%.
Research by the University of the Basque Country found that gluten-free products often lack essential nutrients like fibre and protein. Gluten-free pasta, for example, is now made from millet instead of rice flour, improving nutrition.
Researchers found that leptin receptor neurons prioritize social interaction over eating and drinking in moderately hungry mice. This system can only regulate moderate hunger, but not strong hunger, which may contribute to why diets don't work.
The Blue Food Assessment paper highlights the potential of aquatic foods to address nutrient deficiencies and cardiovascular disease. Policymakers can explore online tools and blue food policies to improve national food systems' performance and sustainability.
A recent study published in Current Biology found that the human body can predict regular mealtimes based on physiological changes. The research team discovered that daily blood glucose rhythms may be driven by both meal size and timing, suggesting a physiological drive for some people to eat at certain times.
Acylated anthocyanins found in purple potatoes, sweet potatoes, and carrots have been shown to reduce type 2 diabetes risk by affecting glucose transporters and enzymes involved in metabolism. These compounds also maintain gut microbiota homeostasis and suppress pro-inflammatory pathways.
A recent study published in BMC Medicine found that higher consumption of free sugars is associated with a higher risk of cardiovascular disease. The researchers analyzed data from 110,497 individuals and found that consuming more free sugar, particularly from sugary drinks and sweets, increases the risk of heart disease and stroke. In...
A recent study by Crystal Lim found that obesity prevention programs combining nutrition and exercise components over an extended period had the most success in changing students' daily behaviors. Successful programs also included evidence-based strategies like goal setting, problem solving, and self-regulation techniques.
Researchers investigated a remote dietary intervention to reduce chronic cancer-related fatigue in lymphoma survivors, with encouraging preliminary data suggesting effectiveness. Participants showed significant improvement in self-reported fatigue and overall healthful eating patterns.
A new study reveals the EU's massive demand for frog legs has led to a global trade chain threatening frog populations, with Southeast Asian and Eastern European species facing extinction. The authors call for greater transparency and monitoring of pesticide residues in traded frogs' legs to ensure sustainability.
A mindfulness-based intervention program significantly decreased subjective anxiety and improved emotional regulation in AN patients. The study found changes in brain regions involved in anxiety, emotion arousal, and self-referential processing.
A new lifestyle-related biomarker, gluconic acid, is associated with high blood pressure and ischemic stroke in Black adults. The study suggests that a blood test measuring metabolites may help determine if diet and exercise are effective in lowering stroke risk.
Adults living in neighborhoods with dense fast food and unhealthy food environments, known as
Researchers discovered that glucose takes longer to reach the nucleus accumbens in obesity-prone rats, leading to excess glutamate levels. This defect in neurotransmitter recycling process may contribute to overeating behavior and obesity.
A recent twin study found that serious eating disorder ARFID is highly influenced by genetic factors, with a significant 79% genetic component. Researchers estimate that between 1-5% of the population is affected by ARFID.
A new poll by Michigan Medicine and U-M found that 13% of people aged 50-80 experience addiction to highly processed foods, with higher rates among women and those in poor physical or mental health. The survey used a standardized questionnaire to measure addictive eating habits.
The Society for Nutrition Education and Behavior (SNEB) has updated its nutrition educator competencies to ensure professionals can facilitate lasting change in health. The new competencies cover content and processes for delivering effective nutrition education, including the role of physical activity and technology.
Researchers investigated how the order of eating affects bitter taste perception using chicory and coffee substitutes. They found that consuming chicory or coffee substitute after roasted coffee reduces bitterness, while consuming roasted coffee before chicory has no effect.
A new study from Tufts University finds that dollar stores have doubled their share in rural areas, with households headed by people of color and lower-income households relying heavily on them. The growth of dollar stores raises concerns about the nutritional value of their food offerings and potential displacement of local grocers.
Pulses are a nutritious and climate-friendly superfood that Europeans are not fully aware of or utilizing. A study by Katharina Henn reveals low consumption in Europe, with Denmark at the bottom and Spain leading the way. The solution lies in building European traditions around pulses rather than relying on meat-like substitutes.