Articles tagged with Foods
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 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.
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 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.
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 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 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 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.
Researchers found that B-type procyanidins induce hormesis in hemodynamic and metabolic responses, with optimal doses triggering improved cognitive functions and stress resistance. The study suggests a link between B-type procyanidin intake and CNS neurotransmitter receptor activation.
A US study found that mothers' consumption of ultra-processed foods is associated with an increased risk of overweight or obesity in their offspring. The study suggests refining dietary guidelines and removing financial and social barriers to improve nutrition for women of childbearing age.
Researchers at Lancaster University found that 3D printed flavor-based cues can stimulate rich sensory accounts and strong emotional connections in older adults, recalling memories from their youth. This technology has potential applications for dementia care, allowing individuals to relive cherished moments through the power of smell.
Researchers identified 39 wild edible plant species in Türkiye with high mineral content, particularly iron, zinc, and calcium. These findings highlight the link between local biodiversity and food and nutrition security, informing policy platforms and promoting youth engagement in foraging traditions.
Researchers have found that captive bears prefer a high-carbohydrate, low-protein diet, which is different from the typical high-protein diet they receive in zoos. This dietary preference is consistent with the bears' natural diet in the wild and may contribute to their shorter lifespan in captivity.
A recent study found that 38% of people with cardiovascular disease were food insecure in 2017-2018, more than doubling from two decades earlier. Food insecurity exacerbates existing racial and ethnic health disparities and can lead to increased risk for cardiometabolic risk factors.
A new study shows the first-of-its-kind program led to significant declines in anxiety for those with food allergies and improvements in quality of life. The Food Allergy Bravery (FAB) program provides individualized, cognitive behavioral treatment that encourages children to take small steps towards facing allergen-related fears.
A study by the University of Sydney and Curtin University reveals that over a third of Generation Z respondents understand the climate impact of meat consumption. Despite this, livestock and meat production contribute significantly to emissions.
A recent study led by Drexel University's College of Nursing and Health Professions highlights the importance of nutrition and physical activity for both cancer patients and their caregivers. The research found similarities in beliefs about physical activity and barriers faced by both groups, including fatigue and time constraints.
A recent study published in BMC Biology found that normal variation in dietary patterns affects the aging process. The researchers identified key patterns of specific nutrients associated with minimal biological aging, emphasizing the need for a holistic approach to nutrition and aging. The findings suggest that balanced nutrient intak...
A new children's app, Foods and Moves, has been developed to encourage healthy eating behaviors and exercise among preschoolers. The app uses interactive games and animations to promote physical activity and introduce new food-related vocabulary.
A study published in Psychological Science found that babies react to flavors from foods eaten by their mothers while still in the womb. The researchers used 4D ultrasound scans to observe fetal facial reactions to carrot and kale flavors.
A new study found that women experiencing food insecurity report more symptoms of food addiction, such as compulsive eating and withdrawal symptoms. Participants in food-insecure households had significantly more food-addiction symptoms than those in food-secure households.
Researchers at Aalto University suggest using crop residues and by-products in livestock and aquaculture production to free up human-usable material. This could increase the global food supply by up to 13% without increasing resource use or requiring major dietary changes.
A recent study led by Veronika Somoza found that egg powder is a valuable source of essential nutrients, including vitamins and indispensable amino acids. The researchers discovered that the drying process did not lead to contamination with heavy metals and that egg powder can provide up to 61% of a child's daily requirement for selenium.
Italian researchers found that dairy products, particularly low-fat ones and yogurt, are associated with a lower risk of developing type 2 diabetes. Red and processed meat were linked to an increased risk, but moderate amounts of fish and eggs could be eaten in their place.
A systematic review of 107 studies found that high intake of whole grains, fibre, fish and n-3 polyunsaturated fatty acids (PUFAs) is associated with a lower risk of death in adults with type 2 diabetes. Adding these foods to a diet can reduce the risk of premature death by up to 16%.
The University of Missouri has received a $25 million grant from the USDA to help farmers adapt to climate change through climate-smart practices. The five-year project aims to improve crop and livestock resilience on up to 500,000 acres of Missouri farmland.
A study led by Arizona State University Professor Gabriel Shaibi found that a community-based program combining education and exercise significantly improves the health of Latino children at risk for diabetes. The program, which included 117 families from around the Valley, provided culturally focused lessons on healthy eating and phys...
A new study published in the Journal of Nutrition Education and Behavior reveals that parents' eating behaviors play a significant role in shaping their teenagers' emotional eating habits. The research found that restrictive feeding practices and monitoring food led to increased emotional eating, while a parent's restrained eating beha...
Studies investigate lifestyle interventions to achieve nutritional ketosis and its impact on chronic illness, sleep, and cardiovascular disease in the military. Researchers aim to understand how ketogenic diet, ketone-based beverages, and their effects on clinical outcomes will benefit soldiers' health.
Researchers developed a pilot infrared popping system that produced fully or semi-popped kernels and the largest kernels. The sensory panel determined that the popcorn had the best color, taste, and firmness at 700 W heat power.
Two large studies found a link between high consumption of ultra-processed foods and increased risks of cardiovascular disease, bowel cancer, and death. The findings support policies limiting ultra-processed foods and promote eating unprocessed or minimally-processed foods for improved public health.
Children with Down syndrome have a unique preference for food textures, preferring crispy and oily foods over brittle or gooey ones. Researchers found that adding nutritional value to these preferred foods could help improve the children's eating habits and reduce choking incidents.
Researchers found a strong association between ultra-processed food consumption and adverse mental health symptoms, including depression, anxiety, and mentally unhealthy days. The study suggests that the high sugar, salt, and saturated fat content of ultra-processed foods may contribute to these negative effects.
A study from MIT neuroscientists has identified a population of neurons in the visual cortex that respond to images of food. The researchers found four previously known populations and a fifth, more surprising population that appears to be selective for food images. This finding may reflect the special importance of food in human culture.
A substance produced by gut microorganisms, TMAO, can lead to scarring and vascular damage in scleroderma. The Western diet rich in meat contributes to TMAO formation, which reprograms cells to become scar-forming myofibroblasts.
Researchers studied dietary patterns and offerings at a Roman necropolis, uncovering insights into Western Roman Empire's food culture. The study used anthropological and archaeozoological approaches to analyze ancient Roman cuisine and funerary practices.
Researchers have successfully created a 'meat-like' seasoning by cooking mealworms with sugar, producing a sustainable alternative to traditional meat protein sources. The team identified 98 volatile compounds and optimized 10 reaction flavors that were deemed favorable by consumer panels.