Articles tagged with Foods
A new study by Environmental Working Group scientists reveals that consuming one serving of freshwater fish per year is equivalent to ingesting water with high levels of the toxic chemical PFOS for a month. The study analyzed data from over 500 fish samples and found median amounts of PFAS in freshwater fish to be 280 times greater tha...
People surveyed during the pandemic reported using fewer personal care products, more household cleaners, and eating less fast food. However, these changes may worsen health outcomes due to increased exposure to environmental chemicals linked to poor health.
A systematic review found that livestock production is associated with improved height-for-age Z scores and weight-for-length/height Z scores in under-five children. However, it also increases the risk of disease transmission through water, food, and insects.
A team of scientists at the University of Leeds has decoded the physical process behind chocolate's sensation in the mouth. They found that fat plays a key role in creating the smooth emulsion, and by understanding this mechanism, they hope to develop healthier luxury chocolates with the same feel and texture.
Researchers at Ohio State University discovered that pregnant women who struggle with executive functions – planning and regulating their behavior – tend to consume more fat. Coaching these skills may be key to improving dietary outcomes.
Researchers from Singapore University of Technology and Design developed a new reconfigurable workspace soft robotic gripper that can pick and place a wide range of consumer items. The RWS gripper's adaptive capabilities make it particularly useful in logistics and food industries where robotic automation is crucial.
A recent study found that eating fast food is associated with nonalcoholic fatty liver disease, a potentially life-threatening condition. Researchers discovered that people with obesity or diabetes who consume high amounts of fast food have severely elevated levels of fat in their liver.
A large study found that greater adherence to healthy eating patterns was associated with a lower risk of total and cause-specific mortality. The study followed 119,000 participants over 36 years and showed consistent associations across different racial and ethnic groups.
A WSU-led survey found that US consumers value grape taste more than gene editing, with appearance and pesticide concerns ranking second and third respectively. Most participants were indifferent to the use of CRISPR technology in table grapes.
A randomized clinical trial found that climate impact menu labels can effectively reduce red meat selections and encourage more environmentally sustainable restaurant food choices. The study suggests that negatively framed labels highlighting high-climate impact items were particularly effective in promoting eco-friendly options.
Research found that approximately 40% of Danish population has gut microbes that extract more energy from food, leading to a higher risk of obesity. This composition of gut microbes is also associated with faster digestion and greater nutrient extraction.
A study published in Journal of Hepatology found that non-alcoholic fatty liver disease (NAFLD) can cause a decrease in oxygen supply to the brain and inflammation to brain tissue. The research identified Monocarboxylate Transporter 1 (MCT1) as a potential therapeutic target for protecting against NAFLD-induced brain dysfunction.
A recent study by University College London reveals that the COVID-19 pandemic has exacerbated mental health issues and food insecurity among individuals living with obesity. Nearly half of participants reported worsening mental health, while nearly a third experienced severe depression. Food insecurity also increased significantly, wi...
Researchers have developed an edible plant-based ink derived from food waste to create cost-effective scaffolds for culturing meat. This innovation could significantly reduce the cost of large-scale cultured meat production, making it more affordable and environmentally friendly.
A recent clinical trial found that walnut consumption reduced stress and depression levels in university students. The study also showed improved metabolic biomarkers and overall sleep quality in the longer term. Walnuts contain nutrients like omega-3 fatty acids, antioxidants, and melatonin, which promote healthy brain and gut function.
Researchers investigated the impact of two diets on astronaut health during a simulated spaceflight environment. The study found that an enhanced diet high in fruits, vegetables, and fish improved cholesterol levels, cognitive function, and microbiome stability compared to a standard diet.
A new study found that a machine learning-based blood test can accurately predict an individual's entire diet over 19 food groups, outperforming traditional methods. The test, which uses molecular profiling, also identifies who is more likely to develop diabetes and cardiovascular disease based on each food group.
A recent study by Universitat Oberta de Catalunya reveals that Spanish citizens have lower vitamin D levels compared to Northern European nations. Despite the importance of this hormone for overall health, supplementation is not commonly practiced in Spain.
A new study by Bournemouth University found that young adults in the UK are willing to change their diet for environmental reasons, but many are unclear about what changes to make. The research highlights the need for greater awareness and knowledge about sustainable diets and their impact on the environment.
Researchers at Washington State University found that two types of quinoa bred specifically for the Pacific Northwest climate worked well as a high-fiber, high-protein additive flour in commercial cookies. Preliminary results show people preferred sugar cookies with 10% quinoa flour over traditional wheat flour cookies.
Researchers from the Leibniz Institute for Food Systems Biology have identified three metabolites as potential biomarkers for individual coffee consumption. These biomarkers could help determine the health value of coffee by objectively verifying coffee consumption levels.
Engaged feeding practices, such as recognizing fullness cues and responsive feeding, can help parents guide their children towards healthier eating habits. By adopting these practices, parents can create a positive relationship with food that lasts into adulthood.
Researchers found a strong association between consuming more ultraprocessed foods and cognitive decline in adults. The study, which included over 10,700 participants, suggests that limiting such food intake may support current public health recommendations to protect cognitive function.
A study by Marta Antonelli and colleagues highlights the pressing challenges in the Mediterranean region, including worsening water scarcity, biodiversity loss, and nutritional imbalances. The gap between North and South countries is expected to grow, with climate change exacerbating environmental pressures and threatening food security.
The study found that perceived behavior control, gender, monthly living expenses, BMI, mealtime, meal expectations, and food portion significantly correlate with food waste behavior among university students. Prioritizing school cafeteria management on food portions and mealtimes is crucial for reducing food waste.
A new study found that consumer skepticism about whole-grain food labels contributes to low intake globally. Consumers prefer clear, straightforward labeling on product names rather than generic claims.
Researchers found that small pelagic fish, such as herring and sardines, are a cheap source of nutritious seafood. These fish can provide essential micronutrients like iron, zinc, and omega-3 fatty acids to vulnerable populations in low-income countries.
Researchers found that substantial exercise, sleeping longer and later, and eating a low sugar, high carb breakfast can increase alertness. A high carbohydrate breakfast was linked to individuals revving up their alertness quickly in the morning.
Eating a diet rich in whole grains, vegetables, and legumes is associated with a reduced risk of colorectal cancer in men. The study found that men who consumed the highest amounts of healthy plant-based foods had a 22% lower risk of colorectal cancer compared to those who ate the lowest amounts.
A lower frequency of adding salt to foods is associated with a reduced risk of heart disease, regardless of lifestyle factors and pre-existing disease. Combining a DASH-style diet with low salt usage further improves heart health.
A new study found that increasing protein intake by 25g a day and drinking regular cups of tea or coffee can reduce the risk of hip fracture in women by up to 14% and 4%, respectively. The study, which analyzed data from over 26,000 middle-aged women, also discovered that underweight women may experience greater reductions in risk.
A study found that ocean warming and acidification decrease the nutritional quality of coccolithophores, a crucial food source for zooplankton species. The study's experiment showed an increase in lipid availability under ocean warming but reduced nutritional content under acidification.
A new study from the University of South Australia found that eating 30-50 grams of almonds can help people cut back on kilojoules consumed each day. This leads to a reduced energy intake by 300 kilojoules, mostly coming from junk food.
A new analysis finds that the US lacks effective government oversight of food marketing and research on children, allowing companies to target unhealthy products at vulnerable populations. The industry's self-regulation efforts have failed to keep pace with modern marketing practices.
A recent study from the University of Eastern Finland found that genetic background has an effect on the metabolism of essential polyunsaturated fatty acids alpha-linolenic acid and linoleic acid. The study showed that the FADS1 genotype modifies the responses to diets rich in alpha-linolenic acid and linoleic acid.
A study by University of Cologne scientists found that colleagues' encouragement and own healthy behaviors positively correlate with employees' fruit and vegetable consumption. However, explicit encouragement has a positive effect on physical exercise, while colleagues' behavior does not typically influence others' physical activity.
An international team of researchers found evidence of cooked fish remains at the Gesher Benot Ya'aqov archaeological site in Israel, dating back approximately 780,000 years. This discovery predates previous knowledge by about 600,000 years and sheds light on the evolution of cooking techniques.
A new study reveals that households using prepayment meters consume significantly fewer portions of fruit and vegetables compared to those on alternative payment methods. The researchers found a strong link between higher energy bills and lower consumption of essential nutrients, highlighting the 'heat-or-eat' dilemma.
A new study found that healthier plant-based dietary patterns had lower cardiovascular disease risk and lower greenhouse gas emissions compared to less healthy plant-based diets. Diets high in refined grains, sugary drinks, and processed meat required more cropland, fertilizer, and irrigation water.
Research found tomatoes increased gut microbiome diversity and shifted bacteria toward a more favorable profile in young pigs. The findings suggest a potential link between tomato consumption and improved health outcomes in humans.
A genetic variant associated with a 10-15% reduction in fat storage has been identified in 60% of Europeans. Researchers studied the effect of this variant in mice and found it to be linked to leanness, highlighting the complex interplay between genetics and obesity.
A recent UK-based experiment found no significant change in the overall number of calories purchased when food and drink labels showed physical activity calorie-equivalent values. The study suggests that PACE labelling may not be effective in reducing energy intake, contradicting previous expectations.
A new study found that ultraprocessed foods contributed to 57,000 premature deaths in Brazil in 2019. The study estimated the impact of reducing UPF intake and suggested that limiting consumption could prevent approximately 5,900 to 29,300 premature deaths annually.
Research reveals that high CO2 levels can lead to mineral deficiencies in plants, resulting in less nutritious crops. This affects protein content, particularly in staple crops like rice and wheat, with potential implications for global food security.
Researchers developed a 'clean-label' method to minimize spoilage problems in fresh pasta, adding 30 days to its shelf life. The technique uses modified atmosphere packaging and bioprotective probiotic cultures to control microbial growth.
A new study from the University of Vermont found that TikTok's most viewed content on food, nutrition, and weight promotes a toxic diet culture, with weight loss and thinness glorified. The study highlights the need for critical thinking skills and a radical rethinking of how we relate to our bodies, food, and health.
A study found that living in a food desert increases the risk of heart attack, stroke, and early death for people with PAD. People with PAD living in food deserts were 17% more likely to experience a major cardiac event compared to those with better nutrition access.
A large listeriosis outbreak in southern Spain was linked to contaminated stuffed pork, which led to a public health alert and the implementation of post-exposure prophylaxis for pregnant women. The outbreak resulted in 207 confirmed cases and five miscarriages, highlighting the risk of Listeria contamination in ready-to-eat foods.
Researchers at the University of Copenhagen develop a low-fat, more sustainable whipped cream alternative using lactic acid bacteria as building blocks. The bacteria-based foam can be whipped, peaks up, and retains liquid, making it a potential game-changer in the food industry.
Researchers explore the role of nutrition in cancer development, finding that precise nutritional strategies can be used to supplement treatment and treat cancer. Intermittent fasting is being studied as a promising approach to fight cancer, with studies showing it may increase toxicity on tumour cells and reduce side effects.
A new study found that living in a community with easy access to grocery stores and affordable, healthy food is associated with lower heart failure death rates. The research analyzed data from nearly 3,000 counties in the US and found that food insecurity is linked to increased rates of death from heart failure.
A new study found that offshore mussel farms can increase species abundance, including Atlantic horse mackerel and European lobster, on degraded seabed habitats. The research suggests that this practice could have wider environmental benefits, supporting the national and international Blue Growth agenda.
The study reveals that cumulative pressures of food production are more concentrated than previously believed, with 92% of pressures from land-based food production concentrated on just 10% of the Earth's surface. The top five offenders are pig farming, cow farming, rice, wheat, and oil crops.
A new study found that the expiration of monthly Child Tax Credit payments led to a 25% increase in food insufficiency among US households with children. The loss of cash relief benefits disproportionately impacted Black, Latino, Indigenous, and immigrant families, exacerbating racial and economic inequities.
A study by Rutgers pharmacy students and Eating for Your Health found that teaching patients to observe and document their food choices leads to positive behavioral change. Participants who used the How You Feel is Data method experienced improved mindful eating habits and lifestyle changes after a 10-day healthy eating challenge.
A Rutgers University study has revealed that spice containers are a common source of cross-contamination in kitchens, with nearly half of samples showing evidence of contamination. The study's findings highlight the importance of proper handwashing and sanitizing of kitchen surfaces to prevent the spread of foodborne illnesses.
A new study by Johns Hopkins Medicine reveals that stress influences appetite in both obese and lean adults, with differences in brain responses to food. The research found that obese individuals show increased activation of the orbitofrontal cortex after stress, while lean adults exhibit lower activation of cognitive control regions.
A new study found that social, economic and political barriers hinder the global distribution of the $424 billion aquatic food industry's benefits. The study calls for policies to ensure equitable access to this sector, which supports both welfare-based benefits like jobs and affordable nutrition, as well as wealth-based benefits.
Scientists have created a self-powered, temperature-activated device using edible materials like table salt, red cabbage, and beeswax. The sensor can be used to monitor the storage history of frozen products and alert consumers.
Growing onshore algae in seawater-fed aquaculture systems along the Global South's coasts could increase food production by 50% and feed 10 billion people by 2050. Algae provide high protein content, essential amino acids, and minerals found in meat, making them a sustainable solution to climate change.