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Science Daily
Learn all about food. See news and food science research. What foods are healthiest? What foods cause cancer? And more.
Updated: 21 hours 10 min ago

Quality of diet still poor for SNAP participants

Fri, 15/06/2018 - 23:55
A new study finds persistent nutritional disparities within the food choices of those receiving assistance under the Supplemental Nutrition Assistance Program (SNAP) compared to those not receiving SNAP assistance.

Foods combining fats and carbohydrates more rewarding than foods with just fats or carbs

Fri, 15/06/2018 - 02:38
Researchers show that the reward center of the brain values foods high in both fat and carbohydrates -- i.e., many processed foods -- more than foods containing only fat or only carbs. A study of 206 adults supports the idea that these kinds of foods hijack our body's inborn signals governing food consumption.

Key ocean fish can prevail with changes to farmed fish, livestock diets

Fri, 15/06/2018 - 02:38
A new study shows that if current aquaculture and agriculture practices remain unchanged into the future, wild forage fish populations likely will be overextended by the year 2050, and possibly sooner. However, making sensible changes in aquaculture and agriculture production would avoid reaching that threshold.

Allergen in red meat linked to heart disease

Thu, 14/06/2018 - 14:52
A team of researchers says it has linked sensitivity to an allergen in red meat to the buildup of plaque in the arteries of the heart. While high saturated fat levels in red meat have long been known to contribute to heart disease for people in general, the new finding suggests that a subgroup of the population may be at heightened risk for a different reason -- a food allergen.

Lentils significantly reduce blood glucose levels

Wed, 13/06/2018 - 21:27
Replacing potatoes or rice with pulses can lower your blood glucose levels by more than 20 per cent, according to a new study. Researchers found that swapping out half of a portion of these starchy side dishes for lentils can significantly improve your body's response to the carbohydrates. Replacing half a serving of rice with lentils caused blood glucose to drop by up to 20 per cent. Replacing potatoes with lentils led to a 35-per-cent drop.

Mediterranean-style eating with lean, unprocessed red meat improves heart disease risk

Wed, 13/06/2018 - 16:37
Adopting a Mediterranean-style eating pattern improves heart health, with or without reducing red meat intake, if the red meat consumed is lean and unprocessed, according to a new nutrition study.

High-protein corn also resistant to parasitic weed

Wed, 13/06/2018 - 15:20
In sub-Saharan Africa, 20 to 80% of corn yields may be lost because of a semi-parasitic plant, Striga. In areas infested with Striga, farmers may even lose their entire crops. In a new study, researchers from southern Africa identified several varieties of corn resistant or tolerant to Striga. Importantly, these varieties also have improved nutritional content, particularly protein.

Predicted environmental changes could significantly reduce global production of vegetables

Mon, 11/06/2018 - 20:27
The global production of vegetables and legumes, which are an important part of healthy diets, could be significantly reduced through predicted future changes to the environment, according to new research.

Deep-freezing of orange juice can increase the absorption of beneficial compounds

Mon, 11/06/2018 - 18:35
Researchers show how certain types of cold treatment that are used by the citrus fruits industry in the preparation of juices have a great impact on the color of orange juice and on the concentration and bioaccessibility of the carotenoids present in the juice.

Kitchen towels could contribute to the growth of potential pathogens that cause food poisoning

Sat, 09/06/2018 - 17:46
Researchers have shown that factors such as family size, type of diet, multi-usage of towels, among other factors, impact the growth of pathogens on kitchen towels, potentially causing food poisoning.

Nutritional quality of fish and squid reduced by warm water events

Fri, 08/06/2018 - 14:36
The nutritional quality of fish and squid deteriorates under warm water events, research reveals -- with implications for the marine environment, marine predators and fisheries capturing food for human consumption.

Consumer food choices can help reduce greenhouse emissions contributing to climate change

Fri, 08/06/2018 - 05:32
Changes in diet have been proposed as a way to reduce carbon emissions from the food system. A new study provides the latest and most comprehensive estimate of greenhouse gas emissions generated by US consumer food purchases, and assesses how those choices could affect diet and climate change.

Dogs prefer to eat fat, and cats surprisingly tend toward carbs

Tue, 05/06/2018 - 22:25
Dogs gravitate toward high-fat food, but cats pounce on carbohydrates with even greater enthusiasm, according to research into the dietary habits of America's two most popular pets.

Maternal fatty acid balance affects offspring obesity thorough gut microbial population

Tue, 05/06/2018 - 18:00
A new study finds that the balance between omega-6 and omega-3 fatty acids in the tissues of female mammals, which previous research has suggested can impact the incidence of obesity in their offspring, may to do so through its effect on the microbial population of the infant's gastrointestinal tract.

How the food we eat affects biochemical signals in the gut

Mon, 04/06/2018 - 16:24
For years, researchers have studied how the body's microbiome impacts virtually every aspect of human health ranging from the immune system to mental wellness. But, a recent study sheds new light on how the food we eat can affect the biochemical signaling processes in the gut microbiome.

New technology for enzyme design

Fri, 01/06/2018 - 18:47
Scientists have chemically modified the enzyme levansucrase using a new method. The enzyme can now produce sugar polymers that are exciting for applications in the food industry and medicine.

Cautious prawns win battle for food

Fri, 01/06/2018 - 14:38
Prawns have personalities -- and cautious crustaceans do better in the battle for food, new research shows.

Research reveals how the same foods create markedly different environmental impacts

Thu, 31/05/2018 - 19:30
New research highlights the environmental impacts of thousands of food producers and their products, demonstrating the need for new technology to monitor agriculture and environmental labels on food products.

Scientists boost crop production by 47 percent by speeding up photorespiration

Thu, 31/05/2018 - 13:44
Increasing production of a common, naturally occurring protein in plant leaves could boost the yields of major food crops by almost 50 percent, according to a new study.

No more sweet tooth? Scientists switch off pleasure from food in brains of mice

Wed, 30/05/2018 - 18:30
New research in mice has revealed that the brain's underlying desire for sweet, and its distaste for bitter, can be erased by manipulating neurons in the amygdala, the emotion center of the brain. The research points to new strategies for understanding and treating eating disorders including obesity and anorexia nervosa.


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