-
Americans Struggle to Distinguish Healthy From Unhealthy Processed Foods, Study Finds
A significant portion of Americans cannot accurately identify which processed foods are healthy and which are not, according to new research conducted by the Physicians Committee for Responsible Medicine (PCRM) and published in JAMA Network Open. The study, which surveyed 2,174 U.S. adults online in December 2024, revealed that 39% of respondents incorrectly believed all…
-
The Impact of Climate Change on the Nutritional Quality of Food Crops
New research conducted by a team at Liverpool John Moores University suggests that rising atmospheric CO₂ levels and increasing temperatures — key indicators of climate change — are compromising the nutritional quality of food crops. This revelation has profound implications for human health and well-being globally. Traditionally, research into the effects of climate change on…
-
Could Cheese Be Giving You Nightmares? Insights From New Research
Ever been told that eating cheese before bed would give you nightmares? New research might vindicate that old wives’ tale. A new study from University of Montreal has found a significant association between dairy consumption and the occurrence of nightmares, especially among individuals who are lactose intolerant. The study, published in Frontiers in Psychology, surveyed…
-
New Study Reveals One in Five US Foods and Drinks Contain Harmful Synthetic Dyes
A significant portion of U.S. packaged foods and beverages contains synthetic food dyes, research finds, raising concerns about health impacts and prompting calls for regulatory changes. A study published in the Journal of the Academy of Nutrition and Dietetics reveals that 19% of packaged foods and drinks in U.S. grocery stores contain synthetic dyes. These…
-
New Study Uncovers How Caffeine Could Slow Cellular Aging
Scientists from the Cellular Ageing and Senescence laboratory at Queen Mary University of London’s Centre for Molecular Cell Biology have made a discovery suggesting that caffeine – often consumed for its stimulating effects – could potentially help to slow down aging at the cellular level. Caffeine has long been associated with health benefits, including a…
-
Bold, ‘Healthy’ Branding of Cannabis Edibles Attracts Teens: New Study
Bright colors, fruit imagery and labels such as “locally made” or “vegan” might appear harmless, but when applied to cannabis edibles, they can send misleading signals to adolescents. This is the conclusion of a new study led by Washington State University (WSU), highlighting how teens perceive the packaging of cannabis-infused products like gummies, chocolates and…
-
New Study Links Black Coffee to Lower Risk of Death
If you enjoy your coffee black, you’re in for some good news. A new study conducted by researchers in the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University has found that consuming black coffee or coffee with minimal additives is linked to a lower risk of death from…
-
Scientists Unveil New System for Classifying Processed Foods
Amid ongoing debates about processed foods, WISEcode scientists have introduced a comprehensive classification system that delves deeper into the health implications of various food ingredients. This innovative method not only offers consumers clearer guidance on food choices but also assists manufacturers in comparing their products. Richard Black, chief scientific officer at WISEcode and adjunct professor…
-
New Study Reveals Diet Changes That Can Lower Dementia Risk
As the population ages and dementia cases soar, a new study offers hope through dietary change. Researchers from the University of Hawaii at Manoa have found that following the MIND diet could significantly reduce the risk of developing Alzheimer’s disease and related dementias. The MIND diet, standing for Mediterranean-DASH Intervention for Neurodegenerative Delay, is a…
-
To Reduce Calories, Add Chilies to Your Meals
Putting some extra heat on your plate might help you trim down your food intake, according to a new study led by researchers at Penn State. In an innovative experiment, scientists at Penn State’s Sensory Evaluation Center explored how increasing the “oral burn” from ingredients like chili pepper affects the amount of food consumed during…
