Latest news with #Nutrition2025
Medscape
5 days ago
- Health
- Medscape
Food Texture Can Slow Eating, Curb Calorie Intake From UPFs
Food texture influences the eating rate (ER) and energy intake from ultraprocessed foods (UPFs), a small randomized, controlled trial showed. Over a 14-day period, participants consuming a UPF diet with textures that reduced their ER had an average energy intake reduction of 369 kcal/d compared to those following a 14-day UPF diet with textures that promoted a faster ER. 'The consistency of the effect of meal texture on eating rate and intake was striking,' Ciarán G. Forde, Wageningen University, Wageningen, the Netherlands, said in a press release. 'The cumulative difference in intake on average between the two diets was over 5000 kcals across the 14-day period. Almost all participants adjusted their eating behaviors in response to the meal textures served, without any guidance or instructions or the need to consciously restrict their intake or compromise on food enjoyment and satisfaction.' The study was presented at NUTRITION 2025 in Orlando, Florida. Meal Satisfaction Similar For the crossover study, 41 participants (50% men; mean age, 27 years) were randomly assigned to two 14-day diets, each with over 90% energy coming from UPFs. One diet consisted of meals and snacks with textures thought to encourage a slower eating rate (Slow-ER) and one diet consisted of textures thought to promote a faster eating rate (Fast-ER). Meals on each diet were matched for palatability, food energy density (kcal/g), portion size (grams), total energy served (kcals), and energy derived from Nova 4 (UPF) foods. On both diet arms, participants could eat as much or as little as they wanted (ad libitum) and were instructed to eat until they were comfortably full. The two diets were separated by a 14-day washout period. The daily energy intake was, on average, 369 kcal/d lower on the UPF Slow-ER diet than on the UPF Fast-ER diet. The effect on energy intake was consistent and sustained across individual participants and number of days on the diet. Meals within both diets were rated to be equally liked and familiar, and despite consuming significantly fewer calories on the Slow-ER diet, participants did not report differences in appetite sensations or meal satisfaction. There was no change in body weight pre- to post-diets and no differences in body weight between the two diets. 'Food texture-derived ER has a significant and sustained effect on energy intake of ultraprocessed diets over a 2-week period,' the authors concluded. 'This finding highlights the importance of food texture in guiding eating rate and the central role of sensory cues in regulating meal size.' Slowing Down Works In expert commentary on the study, Amanda Avery, PhD, RD, associate professor in Nutrition and Dietetics, University of Nottingham, Nottingham, England, said, 'The study reinforces the importance of people sitting down and taking time to enjoy their food. Eating foods quickly and 'on the hoof' may lead to extra energy intake, which may lead to weight gain. Ideally, we should be choosing foods with more texture, such as UPFs with more texture, but also balanced with vegetables, whole fruits, whole grain cereals, beans, legumes, lean meat, fish, so we have to chew the food.' In a separate comment, Julian Hamilton-Shield, MD, professor in Diabetes and Metabolic Endocrinology, University of Bristol, Bristol, England, said, 'This study reinforces previous epidemiological, experimental, and clinical trial data demonstrating that any maneuver to slow eating rate consistently, in this current study by meal texture, reduces an individual's total calorie intake. While it can be difficult to sustain a reduced eating speed, altering food texture [to slow] eating speed seems an attractive additional tool for population-based, weight management strategies.' Forde did not provide information on funding or potential conflicts of interest. Avery declared consulting in Nutrition, Research and Health Policy at Slimming World. Hamilton-Shield declared conducting experimental and trial studies on slowing eating speed by a different methodology, 'finding results for calorie intake in agreement with the study being described.'
The Star
6 days ago
- Health
- The Star
Coffee helps with healthy ageing, but cola could be a problem: Study
Coffee, already proven to be a barrier against cognitive decline, is now believed to also help women age more healthily, according to new research. — Photo: Bernd Diekjobst/dpa Drinking coffee could help women age more healthily, while cola could do the opposite, according to researchers from Harvard University, Tufts University and the University of Toronto. A team of scientists speaking at the May 31 – June 3 Nutrition 2025 conference in Orlando say they found indications that "regular coffee intake in midlife were modestly and favourably associated with healthy ageing." Not all caffeinated drinks have that same positive effect, however. "Drinking more cola was tied to a significantly lower chance of healthy ageing," the team warned, after studying caffeine intake almost 50,000 women over 30 years. A morning coffee not only kickstarts a day, it can "help women stay sharp, strong and mentally well as they age," the researchers said, adding that they "didn't find any links with tea or decaf." Coffee "may uniquely support ageing trajectories that preserve both mental and physical function," said Sara Mahdavi of the Harvard T.H. Chan School of Public Health and the University of Toronto, who at the same time cautioned that "the benefits from coffee are relatively modest compared to the impact of overall healthy lifestyle habits." Caffeine intake was assessed using "validated food frequency questionnaires" takeing in coffee, tea, cola and decaf, the team explained, adding that the findings were "adjusted for age, BMI [body mass index], smoking, alcohol, physical activity, education, and dietary protein." The findings follow the publication in 2023 and 2024 of research showing espresso to be a potential barrier against cognitive decline and moderate coffee intake as possibly reducing the likelihood of stroke and diabetes.
West Australian
08-06-2025
- Health
- West Australian
New study suggests coffee consumption may reduce signs of ageing in women
Coffee may offer several health benefits, depending on who you ask, but now a recent study suggests it may help women reduce some of the effects of ageing. According to recent study results, regular coffee intake increased the chances of experiencing no physical function limitations, memory complaints, mental health impairments, cognitive impairments, or major chronic diseases among women in the Nurses' Health Study. The results of the study were shared at Nutrition 2025, a conference held between May 31 and June 3, in Orlando, Florida. Researchers examined food frequency questionnaires to look at the caffeine intake from decaf and regular tea, cola, and decaf and regular coffee of 47, 513 women. They did not find an association between healthy ageing and drinking tea, decaffeinated tea, or decaffeinated coffee. The results also suggested that drinking cola might actually decrease women's likelihood of healthy ageing. Study author Sara Mahdavi, said she found that a moderate intake of caffeinated coffee during midlife was modestly associated with healthy ageing later in life. 'We defined healthy ageing stringently: Not only surviving into older age, but doing so without major chronic disease, cognitive decline, physical disability, or poor mental health,' she said.
West Australian
08-06-2025
- Health
- West Australian
Study suggests eating black beans or chickpeas may result in benefits to prediabetes sufferers
A recent 12-week study involving participants with prediabetes found that a simple dietary change could have significant benefits. Researchers found that, compared with consuming white rice, eating black beans or chickpeas was associated with reduced markers of inflammation, and consuming chickpeas was linked to reduced blood cholesterol. Because the study was relatively small and of short duration, more research is needed and the findings are yet to be published in a peer-reviewed scientific journal, but they were presented Nutrition 2025, the flagship annual meeting of the American Society for Nutrition, in Orlando, Florida. However, experts believe that because black beans and chickpeas are relatively cheap and considered healthy, this type of intervention is worth exploring further. In total, the study involved 72 people. They randomized them to one of three groups, consuming one cup of white rice, chickpeas, or black beans each day.
Perth Now
08-06-2025
- Health
- Perth Now
Study suggests eating black beans or chickpeas may result in benefits to prediabetes sufferers
A recent 12-week study involving participants with prediabetes found that a simple dietary change could have significant benefits. Researchers found that, compared with consuming white rice, eating black beans or chickpeas was associated with reduced markers of inflammation, and consuming chickpeas was linked to reduced blood cholesterol. Because the study was relatively small and of short duration, more research is needed and the findings are yet to be published in a peer-reviewed scientific journal, but they were presented Nutrition 2025, the flagship annual meeting of the American Society for Nutrition, in Orlando, Florida. However, experts believe that because black beans and chickpeas are relatively cheap and considered healthy, this type of intervention is worth exploring further. In total, the study involved 72 people. They randomized them to one of three groups, consuming one cup of white rice, chickpeas, or black beans each day.
