Consuming refined carbs might be linked to perceived facial attractiveness
In a new study, participants’ levels of consumption of refined carbohydrates were statistically linked with their facial attractiveness as rated by heterosexual volunteers of the opposite sex. Visine and colleagues at the University of Montpellier, France, present these findings in the open-access journal PLOS ONE on March 6, 2024. The Western diet consists of high […]
Studies on coffee consumption: New biomarker proposed
In order to record coffee consumption in nutrition and health studies, researchers usually rely on self-reporting by participants. However, this is not always reliable. It would therefore be desirable to conduct additional studies to objectively verify individual consumption using biomarkers. A research team led by the Leibniz Institute for Food Systems Biology at the Technical […]
Increasing BMI in Kids Tied to 100% Fruit Juice Consumption
Daily consumption of 100% fruit juice was associated with a small increase in body mass index (BMI) in children, while an association between consumption and weight gain among adults appeared mixed, a systematic review and meta-analysis found. In prospective cohort studies involving kids, each 8-oz serving of 100% fruit juice was associated with a 0.03 […]
Participants in school-based gardening and food programs benefit from lasting impacts on dietary behaviors
To encourage fruit and vegetable consumption among youth, experiential food education programs such as gardening and cooking lessons have increased across both community and school settings. A recent research article in the Journal of Nutrition Education and Behavior, published by Elsevier, revealed how this early learning positively influenced food decisions as children grew older. Lead […]
Study unveils a role of mitochondria in dietary fat processing
The maintenance of a balanced lipid homeostasis is critical for our health. While consumption of excessive amounts of fatty foods contributes to metabolic diseases such as obesity and atherosclerosis, fat is an indispensable component of our diet. Digested lipids supply the body with essential building blocks and facilitate the absorption of important vitamins. In a […]
Alcohol consumption may have positive and negative effects on cardiovascular disease risk
While past research has indicated that moderate alcohol consumption can lower one’s risk of cardiovascular disease (CVD), more recent studiessuggest that moderate levels of drinking may be hazardous to heart health. A new analysis led by Boston University School of Public Health and Friedman School of Nutrition Science and Policy at Tufts University (Friedman School) […]
Resistant starch supplement reduces liver triglycerides in people with fatty liver disease
Resistant starch is a nondigestible fiber that ferments in the large intestine, and consumption of it has previously been shown to have a positive effect on metabolism in animal studies. Now, a 4-month randomized controlled trial in people with non-alcoholic fatty liver disease (NAFLD) indicates that daily intake of resistant starch can alter gut bacteria […]
Broccoli consumption protects gut lining, reduces disease, in mice: Researchers discover that a certain molecule in broccoli interacts with a receptor in mice to promote gut health
Broccoli is known to be beneficial to our health. For example, research has shown that increased consumption of the cruciferous vegetable decreases incidence of cancer and type 2 diabetes. In a recent study, researchers at Penn State found that broccoli contains certain molecules that bind to a receptor within mice and help to protect the […]
Long-term exposure to nitrate in drinking water may be a risk factor for prostate cancer
The nitrate ingested over the course of a person’s adult lifetime through the consumption of tap water and bottled water could be a risk factor for prostate cancer, particularly in the case of aggressive tumours and in younger men. This is the conclusion of a study conducted in Spain and led by the Barcelona Institute […]
Ultra-processed foods may be linked to increased risk of cancer
Higher consumption of ultra-processed foods may be linked to an increased risk of developing and dying from cancer, an Imperial College London-led observational study suggests. Researchers from Imperial’s School of Public Health have produced the most comprehensive assessment to date of the association between ultra-processed foods and the risk of developing cancers. Ultra-processed foods are […]