Walk this way: calorie information signage encourages healthier purchases
20 October, 2014Researchers have found that teenagers who saw printed signs outlining how many miles they'd need to walk to burn off the calories in a sugar-sweetened beverage were more likely to select a lower-calorie beverage, a healthier beverage or a smaller-sized beverage.
Coffee compounds shown to protect the liver - even in decaf
16 October, 2014Chemical compounds in coffee have been found to be beneficial to liver health - and they're present even in decaffeinated coffee.
Big junk vs people power: how we can fix our collective weight problem
16 October, 2014 by Jane Martin, University of MelbourneIt's clear that much more needs to be done about the obesity epidemic, but where should we best focus our efforts? Educating people to eat better and do more exercise? Or policy changes that will pull the levers to promote behaviour change at the population level?
Healthy food really is more expensive than unhealthy food
14 October, 2014The often-heard complaint of "I just can't afford to buy healthy food" may just have some truth to it. A new study in the journal PLOS One has found that healthy foods are three times more expensive per calorie than less healthy food.
Obesity Society calls on food manufacturers to reduce energy density of foods
03 October, 2014The Obesity Society (TOS) has called for food companies to test and market less energy-dense foods to help curb the obesity epidemic.
What do bananas, soya and almonds have in common?
30 September, 2014According to a study published in Psychological Research, consuming tyrosine either via supplements or food can promote creative thinking.
Do artificial sweeteners really cause metabolic disease? Experts respond
29 September, 2014A study published in the scientific journal Nature showing that artificial sweeteners could play a role in glucose intolerance and metabolic disease has drawn mixed reactions from experts.
The emerging field of nutrigenomics
26 September, 2014Nutrigenomics is a relatively new field of research in which genetics and nutrition come together. These merging disciplines (nutrition and genetics), optimise the efficacy of diets and how dietary consumption affects gene expression.
Could personalised diets be the new frontier in food marketing?
10 September, 2014Personalised medicine is making its way into the US, with blood tests at the heart of changes to the way consumers see their health. Canadean predicts that this technology will also shift into personalised diets.
Familiar ingredients entice consumers to healthy eating
09 September, 2014The report ‘Healthy Dining Trends’ released by market research company Mintel, endeavoured to uncover what motivates Americans to eat healthfully.
Healthy snacks at meal times an opportunity for food marketers
08 September, 2014US consumers are eating traditional snack foods, particularly snacks with a perceived health benefit, in between and at meals. This behaviour will drive the growth of snack foods eaten at main meals over next five years, according to The NPD Group.
Junk food shown to change eating behaviours
05 September, 2014Junk food changes eating behaviour in rats, causing them to stop seeking out novel foods, a new study has shown. The researchers say this could explain why excessive junk food consumption can weaken self-control and lead to overeating and obesity.
Tackling micronutrient deficiency with fortified condiments
04 September, 2014The answer to widespread micronutrient deficiencies? Condiments! Fortified condiments, that is. University of Illinois researchers are working with the WHO to fortify condiments and seasonings to redress micronutrient deficiencies.
Forget tanning: fruit and veg is the key to a truly healthy glow
03 September, 2014New research reveals that skin colouration from fruit and vegetable intake is perceived as more attractive than a suntan.
A cup of tea and a fruit salad, followed by a brisk jog to the wine bar
03 September, 2014Research presented at the ESC Congress has revealed that daily fruit consumption cuts the risk of cardiovascular disease, while drinking tea reduces non-cardiovascular mortality. However, wine only protects against CVD in people who exercise.
