Articles tagged with Foods
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 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 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 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.
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 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.
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 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 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 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.
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%.
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.
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...
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.
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...
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.
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.
A new international study suggests that dog owners who spend more time exercising themselves tend to exercise their dogs more, leading to a perceived ideal body weight. The study found that feeding practices play a main role in owner perception of their dog being overweight, while exercise practices are crucial for an ideal weight.
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 identified critical success factors for mitigating challenges in the food cold chain, including stakeholder pressure and sustainable investment. The study provides a detailed theoretical framework for developing sustainable business strategies in China.
A study has found that pheasant meat can contain small fragments of toxic lead, which can be absorbed by the body and cause long-term harm. Researchers detected up to 10mg of tiny lead shards per pheasant, widely distributed within the bird's tissues.
Researchers found that participants who received cooking education showed improvements in eating more vegetables, fewer carbohydrates, and lower A1C levels. The study also highlighted the importance of addressing food insecurity in diabetes management.
Researchers at UCLA create edible particles that help lab-grown meat with natural muscle-like texture, potentially revolutionizing the food industry. The process could be scaled up to produce large amounts of meat quickly and cheaply.
A new analysis suggests that Nutri-Score labeling can help consumers make healthier food decisions by countering misleading sugar claims. The study found that participants were more likely to perceive unhealthy foods as healthier when a Nutri-Score was absent, but the presence of this label reduced misconceptions.
Guidelines for diagnosing and managing Pollen Food Syndrome (PFS) have been developed to distinguish it from primary allergies and manage dietary restrictions. The guideline highlights the need for more research on health-related quality of life and novel treatments, including food immunotherapy.
A new study found that over half of participants engaged in at least one 'cheat meal' per year, associated with binge-eating, compulsive exercise, and fasting behaviors among men. Women's engagement was linked to all seven types of eating disorder behaviors.
The project empowers Indigenous youth to create films about locally available foods and other concerns, raising awareness of nutritional deficiencies and gender discriminatory norms. The initiative aims to improve dietary diversity and promote transformative change through self-expression and participation.
A new study published in the Journal of Nutrition Education and Behavior reveals that education with goal-oriented activities can motivate college students to make healthier choices. The intervention, which included food challenges and cooking videos, increased confidence in using fruits and vegetables in cooking and consumption outcomes.
Recent studies show that grape consumption can reduce fatty liver and extend lifespans, with Dr. John Pezzuto's team finding changes in genetic expression and antioxidant genes in mice. Adding grapes to a high-fat diet also had positive effects on behavior and cognition.
A Singapore-based research team has created a systematic engineering approach for optimizing the production of 3D printed food inks with alternative proteins. The method uses Response Surface Methodology to minimize time and resources, resulting in visually appealing, flavorful, and nutritionally adequate foods enhanced with sustainabl...
A new study found that higher red meat consumption is linked to a 22% increased risk of cardiovascular disease in older adults, with gut bacterial metabolites like TMAO playing a key role. The study also suggests that traditional ASCVD risk pathways like blood cholesterol and blood pressure may be less important than previously thought.
A new study from the University of Illinois found that dog gut bacteria can change rapidly after introducing a new diet, with microbial turnover occurring in under a week. The research also confirmed previous findings on the health benefits of high-fiber diets over high-fat and high-protein diets.
A new study suggests that photos with high color saturation can increase sales by making food appear fresher and tastier to viewers. The study found that color saturation had a stronger effect when the food appeared more distant in the photos.
Calorie labeling in supermarkets leads to small to moderate decreases in calories purchased, potentially translating to population-level health benefits. The study found declines seven months after labeling implementation, affecting prepared bakery and deli items.
A new study by University of Bath psychologists found plant-based meat alternatives cause lower greenhouse gas emissions, require less agricultural land, and have better nutritional profiles compared to animal products. These findings support the use of plant-based products as a healthier and more sustainable solution for consumers.
Researchers developed an automated method for isolating volatile food ingredients, increasing yields and reducing contamination risks. The optimized 'aSAFE' technique eliminates operator errors and improves the accuracy of odorant analysis, enabling targeted product development in the food industry.
A new study from Duke University suggests that consuming more fiber can lead to improved gut health, regardless of the specific supplement used. Participants who had been eating the least amount of fiber before the study showed the greatest benefit from supplements.
A new study found that consuming green tea extract for four weeks can lower blood sugar levels, improve gut health, and decrease inflammation in healthy individuals and those with metabolic syndrome. Researchers observed a significant reduction in fasting blood glucose levels and decreased gut permeability.
A study analyzing Twitter data from May 2020 to January 2021 found that the share of tweets about healthy foods increased by 20%, while fast-food and alcohol tweets decreased by 9% and 11%, respectively. The study suggests that people may have made healthier dietary changes during the pandemic, depending on their neighborhood environment.
A study of 428 adults found that frequent fruit consumption is linked to lower depression scores and higher mental wellbeing, independent of overall quantity. In contrast, nutrient-poor savoury snacks like crisps were associated with increased 'everyday mental lapses' and symptoms of anxiety, stress, and depression.
A new study found that children's food choices are influenced by their emotional states, particularly during weekends. Children reported consuming more sweet foods and sugary beverages when stressed or sad.