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Domov - ZDRAVIE A ŽIVOTNÝ ŠTÝL
Výber potravín
Science Briefs
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Researchers from the National Consumer Research Centre and the University of Helsinki published a recent study as part of a Finnish research project on weight management (KULUMA, 2009-2011). They analysed attitudes of middle-aged and elderly Finns towards products designed for weight management and found that consumers can have less favourable views towards ‘light’ products in general but still opt for them when being on a diet to lose weight. |
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A new study, published in the British Medical Journal, suggests that pregnant women who fail to reduce their caffeine intake are at increased risk of having a baby with a lower birth weight. |
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The study, from the Journal of Consumer Research, suggests having to come up with options from memory led to more impulsive decisions. |
The regulation of body weight and energy balance in animals depends on the central nervous system capacity to read the body’s metabolic state and respond accordingly. But how does the brain process and integrate information to regulate feeding behaviour in order to sustain the energetic needs of the organism? In an article now published on the journal "Neuron", scientists from the US and Portugal study the brain activity of rats during a feeding cycle - consisting of an episode of hunger, satiety and hunger again - and found that, while individual neurons respond to parts of the cycle, the pooled activity of the neurons in entire brain areas is always high throughout hunger, diminishing after the animal is fed and satiated, and again increases when the animal is hungry again, a variation that most probably underlies the activation of the mechanism associated with feeding motivation in these animals.
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FOOD is a sensitive issue for many women in the west, not least because of pressure to diet, and the way food advertising is targeted. Now it seems this may be showing up in how women’s brains react to food. |
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Children from families that encourage fruit and vegetable consumption are more likely to report eating fruits and vegetables each day. This association was most apparent for vegetable intakes in countries where children do not receive a free school lunch. The data come from the Pro Greens project and are reported by a team of researchers from Finland, the Netherlands, Germany, Sweden and Norway. |
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Health benefits are the key message of functional foods bearing health claims. Actual food choice, however, is influenced by various other motives. Scientists from the University of Belgrade and IPSOS Strategic Marketing researched the effect of food choice motives, nutritional knowledge, and the use of food labels on consumer attitude towards foods with health claims. The expectation of a functional food benefitting one's health is strongly influenced by a person's trust in food labels. At the same time, consumers also expect functional foods to be tasty and pleasant in the sense of enhancing one's mood. |
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Researchers at Stanford University, USA conducted a systematic review of published literature to determine if organically produced foods are safer or healthier than conventionally produced foods. Overall, the published literature does not suggest health benefits from consuming organic rather than conventional foods; nevertheless, it found that consumption of organic produce may reduce exposure to pesticides and consumption of organic pork and chicken may reduce exposure to antibiotic resistant bacteria. |
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People with lower levels of education and income have less healthy dietary habits, partly because of their higher priority for price and familiarity, and their lower priority for health as a motive for food purchase. Price reduction of foods such as fruits and vegetables might therefore be an effective strategy for diet improvement, but the potential of different pricing strategies needs further research. These are the conclusions of researchers from the Departments of Social Research and Public Health of the University of Helsinki, and the Department of Chronic Disease Prevention of the Finnish National Institute for Health and Welfare. |
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In an expert workshop, thirty-eight participants from sixteen European countries and representing a wide variety of stakeholders, identified and assessed actions through which the catering sector could be engaged in strategies for healthier eating outside the home. The exercise, which was part of the EU project HECTOR (“Eating Out: Habits, Determinants and Recommendations for Consumers and the European Catering Sector”), revealed possible policy actions that may facilitate healthier eating out-of-home and thus potentially improve dietary intakes of Europeans, and has been analysed and published in the journal Public Health Nutrition. |
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