Review: Are Pictures of Food Making Us Eat More?

If you went to your favorite social media site, how many pictures of food would you see? Maybe you have even taken some of these pictures yourself! Add this to the countless cooking shows, cookbooks, and recipe blogs, and you probably see a lot of food images throughout the day.

If you’re scrolling through at a lot of fat and calorie-rich food images that look delicious – coined food porn – that might be making you eat more, especially if you are already hungry, points out a new review on the topic. Published in Brain and Cognition, the review article looks at how the many food images we see everyday may be playing a role in the current obesity epidemic.22302352_s

Obesity is linked to increased risk of ten cancers, including colorectal and liver.

While we usually think about the sense of taste when it comes to food, sight is integral to nutrition and survival. If you think back to a time when we were hunting and gathering, sight is how we foraged for food. Visual cues allowed our early ancestors to predict how safe and nutritious the food, argues the paper’s authors. Continue reading

Study: Vegetarian Meatloaf Just as Satisfying- and a Bonus for Cancer Prevention

Vegetarian Lentil LoafA fiber-rich bean-based meal can be just as satisfying as a protein-rich beef-based meal, according to a recent short-term study, published in the Journal of Food Science. The findings are good news if you want to cut back on red meat and up your fiber intake – both recommendations for cancer prevention.

This early study included 28 healthy adults (50% women) who consumed 2 “meatloaf” test meals on separate visits matched for portion size, calorie, and total fat content.

  • Meal one was a high protein beef meatloaf, about one-half the daily value of protein (26 grams), and one-eighth the daily value fiber (3 grams).
  • Meal two was a high fiber, moderate protein bean-based “meatloaf” – about one-third the daily value protein (17grams ), and half the daily value fiber (12 grams).

Researchers compared the effect of both meals on reported hunger, satiety, and fullness, as well as calorie intake at later meals.

Source: Bonnema, A, et al., The Effects of a Beef-Based Meal Compared to a Calorie Matched Bean-Based Meal on Appetite and Food Intake. Journal of Food Science, 2015

Source: Bonnema, A, et al., The Effects of a Beef-Based Meal Compared to a Calorie Matched Bean-Based Meal on Appetite and Food Intake. Journal of Food Science, 2015

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Nutrition Conference, Trends and Takeaways

Straight from Nashville, we’re just back from the annual Food and Nutrition Conference and Expo – a meeting highlighting the latest research on how foods affect our health and diseases, such as cancer risk. It’s a conference geared towards dietitians, so it’s also a place where companies showcase their health-related foods.

What were the big food trends and research takeaways related to cancer risk? Here’s a few of the conference highlights.

From the expo hall

several cereals are now incorporating sorghum

several cereals are now incorporating sorghum

– Beans and whole grains are big. This is a crowd that loves these foods – as do we here at AICR – but there appears to be a revival of beans and lentil products making their way into the supermarkets. There were numerous new ideas to cook with lentils, a high protein and high fiber food, including these recipes: Coconut Cream Overnight Oats and Lentils and Lentil Fudge.

The ancient grain sorghum also appears to be increasingly making its way into products. It’s drought-resistant and gluten free, two traits that are making it popular. (Plain, it tastes similar to barley.) Sorghum can be served as a hot breakfast cereal, as a side or salad mixed with vegetables, or in stews and soups, like this Chicken, Leek and Sorghum soup. Continue reading