Living near a “food swamp” may increase stroke risk among adults 50 and older
Adults living in neighborhoods with dense fast food and unhealthy food environments, known as
Foods
Research on food, its safety, and its effects. Covers nutrition advice and industry ties, meal timing, flavor chemistry, and plant-based diets.
Sugar is processed differently in the brains of obesity-prone vs. obesity-resistant rats
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.
Lifestyle biomarker linked to high blood pressure, increased stroke risk among Black adults
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.
Serious eating disorder ARFID is highly heritable, according to new twin study
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.
1 in 8 Americans over 50 show signs of food addiction, U-M poll finds
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 updates Nutrition Educator Competencies for Promoting Healthy Individuals, Communities, and Food Systems
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.
SourceElsevier·JournalJournal of Nutrition Education and Behavior·TypeContent analysis·DateJan 25, 2023
Chicory, surrogate and roasted coffee provide new insights into mechanisms of taste perception
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.
SourceLeibniz-Institut für Lebensmittel-Systembiologie an der TU München·JournalFrontiers in Nutrition·TypeExperimental study·DateJan 23, 2023
Dollar stores are growing as food retailers in the US
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.
What the heck are pulses? European unawareness stands in the way of this “green” superfood
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.
EWG study: Eating one freshwater fish equals a month of drinking ‘forever chemicals’ water
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...
SourceEnvironmental Working Group·JournalEnvironmental Research·TypeData/statistical analysis·DateJan 17, 2023
COVID is changing how we are exposed to household health risks
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.
SourceColumbia University's Mailman School of Public Health·JournalPLOS ONE·TypeSurvey·DateJan 17, 2023
In poor countries, livestock ownership can improve nutritional outcomes but also raise disease risks
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.
SourceInternational Livestock Research Institute·JournalNutrition Research Reviews·TypeSystematic review·DateJan 16, 2023
Why chocolate feels so good – it is all down to lubrication
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.
SourceUniversity of Leeds·JournalACS Applied Materials & Interfaces·TypeExperimental study·DateJan 12, 2023
How better planning, behavior regulation may lead to eating less fat
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.
SourceOhio State University·JournalJournal of Pediatrics Perinatology and Child Health·DateJan 11, 2023
Need a hand? This robotic hand can help you pick your food items and plate your dish
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.
Consumption of fast food linked to liver disease
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.
SourceUniversity of Southern California - Health Sciences·JournalClinical Gastroenterology and Hepatology·TypeData/statistical analysis·DateJan 10, 2023
Healthy eating patterns, risk of total, cause-specific mortality
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.
Consumers care more about taste than gene editing for table grapes
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.
Effect of climate change impact menu labels on fast food ordering choices
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.
Some guts are better than others at harvesting energy
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.
Research shows fatty liver disease endangers brain health
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.
SourceKing's College London·JournalJournal of Hepatology·TypeRandomized controlled/clinical trial·DateDec 22, 2022
COVID-19 pandemic increased the vulnerability of people living with obesity
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...
SourceUniversity College London·JournalJournal of Human Nutrition and Dietetics·TypeSurvey·DateDec 21, 2022
New 3D-printing ink could make cultured meat more cost-effective
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.
SourceXi'an Jiaotong-Liverpool University·JournalAdvanced Materials·TypeExperimental study·DateDec 15, 2022
Walnuts the new brain food for stressed university students
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.
SourceUniversity of South Australia·JournalNutrients·TypeRandomized controlled/clinical trial·DateDec 15, 2022
Space health: Healthier diets for astronauts on spaceflights may improve health and performance
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.
Blood-based metabolic signature outperforms standard method for predicting diet, disease risk
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.
SourceMichigan Medicine - University of Michigan·JournalEuropean Heart Journal·TypeComputational simulation/modeling·DateDec 14, 2022
Vitamin D levels in the Spanish population are lower than those of many northern European countries
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.
SourceUniversitat Oberta de Catalunya (UOC)·JournalScientific Reports·TypeData/statistical analysis·DateDec 14, 2022
Not everyone aware sustainable diets are about helping the planet
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.
Washington state quinoa can make a better cookie
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.
New biomarkers for coffee consumption
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.
SourceLeibniz-Institut für Lebensmittel-Systembiologie an der TU München·JournalFood Chemistry·TypeExperimental study·DateDec 7, 2022
Adults’ interactions at mealtimes influence children’s future relationships with food
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.
Association between consumption of ultraprocessed foods, cognitive decline
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.
Food: climate change exacerbates the gap between North and South of the Mediterranean
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.
SourceCMCC Foundation - Euro-Mediterranean Center on Climate Change·JournalLand Use Policy·DateDec 5, 2022
What factors influence Chinese university students’ food waste behavior in canteen?
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.
SourceHigher Education Press·JournalFrontiers of Agricultural Science and Engineering·TypeSurvey·DateDec 5, 2022
Whole-grain food consumption impacted by consumer skepticism and lack of labeling standard
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.
Tiny fish could unlock big gains in tackling global malnutrition
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.
Scientists discover secret to waking up alert and refreshed
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.
SourceUniversity of California - Berkeley·JournalNature Communications·TypeExperimental study·DateNov 29, 2022
Health: Healthy plant-based diets associated with lower colorectal cancer risk in men
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.
Shaking less salt on your food at the table could reduce heart disease risk
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.
SourceAmerican College of Cardiology·JournalJournal of the American College of Cardiology·DateNov 28, 2022
How women can reduce the risk of hip fracture
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.
Ocean warming and acidification impact marine food web
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.
SourceUniversitat Autonoma de Barcelona·JournalLimnology and Oceanography·TypeExperimental study·DateNov 24, 2022
Believe it or ‘nut’, almonds can help you cut calories
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.
SourceUniversity of South Australia·JournalEuropean Journal of Nutrition·TypeExperimental study·DateNov 20, 2022
Food marketing and research on kids lacks government oversight
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.
Genetic background has an effect on the metabolism of essential fatty acids
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.
Co-workers can influence healthy eating choices
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.
International team of leading Israeli universities finds oldest evidence of the controlled use of fire to cook food
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.
Heat or eat? Prepayment users consume less fruit and vegetables, study finds
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.
SourceUniversity of East Anglia·JournalSocial Science & Medicine·TypeData/statistical analysis·DateNov 10, 2022
Healthy plant-based diets better for the environment than less healthy plant-based diets
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.
SourceHarvard T.H. Chan School of Public Health·JournalThe Lancet Planetary Health·TypeObservational study·DateNov 10, 2022
Tracing tomatoes’ health benefits to gut microbes
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.
Genetic variant found that predisposes people to slimness, carried by 60% of Europeans
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.
SourceCentro Nacional de Investigaciones Oncológicas (CNIO)·JournalGenome Biology·TypeExperimental study·DateNov 8, 2022
Workplace cafeteria study finds no evidence that physical activity calorie-equivalent labelling changes food purchasing
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.
Ultraprocessed foods linked to premature deaths
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.
SourceElsevier·JournalAmerican Journal of Preventive Medicine·TypeComputational simulation/modeling·DateNov 7, 2022
Elevated CO2 levels cause mineral deficiency in plants resulting in less nutritious crops
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.
Italian researchers discover new recipe for extending shelf life of fresh pasta by 30 days
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.
TikTok perpetuates toxic diet culture among teens and young adults
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.
Food insecurity linked to increased heart risks for people with peripheral artery disease
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.
When tapas can cause harm: large listeriosis outbreak in Spain
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.
SourceEuropean Centre for Disease Prevention and Control (ECDC)·JournalEurosurveillance·DateOct 28, 2022
Is the future of whipped cream fat-free and made of bacteria and beer waste?
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.
Cancer treatments may include dietary strategies such as intermittent fasting
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.
Lack of access to healthy food may raise risk of death from heart failure
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.