According to a report from Innova Market Insights, snacking has already become an all-day habit in the States. While 46% of consumers eat salty snacks between-meals in the afternoon and 37% in the evening, more consumers are also replacing traditional meals with quicker bites. The numbers of consumers who are consuming salty snacks at lunchtime (23%), dinner (17%) and even breakfast (8%) are on the increase.
“Enjoyment is still a very strong driver behind snacks purchase,” says Lu Ann Williams, Head of Innovation at Innova Market Insights. “When asked why they buy salty snacks, 40% of Americans named taste and a further 22% said it was to treat or reward themselves, so innovators need to balance nutrition and taste to ensure that salty snacks remain competitive for all snacking occasions.”
“A reduction in body weight of 12 percent is like getting a human from 200 pounds down to 176, which is a significant change,” said first author Md Nurunnabi, a former Postdoctoral Fellow at the Wyss Institute and SEAS who is now an Assistant Professor of Pharmaceutical Sciences at The University of Texas at El Paso. “Our goal is to translate this work into a product that can help people maintain a healthier weight, and this study marks the very beginning of that journey.”
CAGE, which is a salt in its liquid state, was created a few years ago by Samir Mitragotri, the Hiller Professor of Bioengineering and Hansjörg Wyss Professor of Biologically Inspired Engineering, as part of an effort to improve the body’s absorption of medicines.
Infections with the Enterococcus bacterium are a major threat in healthcare settings. They can lead to inflammation of the colon and serious illnesses such as bacteremia and sepsis, as well as other complications.
Now, an international team led by scientists from Memorial Sloan Kettering has shown for the first time that foods containing lactose, a sugar that’s naturally found in milk and dairy products, help Enterococcus thrive in the gut, at least in mice. They also studied changes in the bodies of people having BMTs. The study was published November 29 in Science.
Their previous research has shown that when harmless strains of microbes are wiped out, often due to treatment with antibiotics, Enterococcus and other harmful types of bacteria can take over due to lack of competition. As part of the new study, which included analysis of microbiota samples from more than 1,300 adults having BMTs, the team confirmed the link between Enterococcus and GVHD.
“What you want is more, small fat cells rather than fewer, large fat cells,” Jackson said. “A large fat cell is not a healthy fat cell. The center is farther away from an oxygen supply, it sends out bad signals and it can burst and release toxic contents.” Large fat cells are associated with insulin resistance, diabetes and inflammation, he added.
Jackson and his colleagues found that when omega-3 fatty acids bind to a receptor called FFAR4 on the cilia of fat stem cells, it prompts the fat stem cells to divide, leading to the creation of more fat cells. This provides the body with more fat cells with which to store energy, something that is healthier than storing too much fat in existing fat cells.
For years, researchers have known that defects in an ancient cellular antenna called the primary cilium are linked with obesity and insulin resistance. Now, researchers at the Stanford University School of Medicine have discovered that the strange little cellular appendage is sensing omega-3 fatty acids in the diet, and that this signal is directly affecting how stem cells in fat tissue divide and turn into fat cells.
Dementia is a complicated disease that has multiple causes and risk factors, some of which remain unknown. Nevertheless, there is increasing evidence that people—even those who inherit genes that put them at greater risk of developing Alzheimer’s in later life—can improve their chances by adopting lifestyle changes.
“It’s not just about running three times a week,” says Sarah Lenz Lock, executive director of AARP’s Global Council on Brain Health. “Instead, it’s about a package of behaviors, including aerobic exercise, strength training, a healthy diet, sleep and cognitive training.”
When it comes to battling dementia, the unfortunate news is this: Medications have proven ineffective at curing or stopping the disease and its most common form, Alzheimer’s disease. But that isn’t the end of the story. According to a recent wave of scientific studies, we have more control over our cognitive health than is commonly known. We just have to take certain steps—ideally, early and often—to live a healthier lifestyle.
In fact, according to a recent report commissioned by the Lancet, a medical journal, around 35% of dementia cases might be prevented if people do things including exercising and engaging in cognitively stimulating activities. “When people ask me how to prevent dementia, they often want a simple answer, such as vitamins, dietary supplements or the latest hyped idea,” says Eric Larson, a physician at Kaiser Permanente in Seattle and one of a group of scientists who helped prepare the report. “I tell them they can take many common-sense actions that promote health throughout life.”
Notably 6 in 10 adults worldwide (59%) say they prefer to eat many small meals throughout the day, as opposed to a few larger ones, with younger consumers especially leaning into snacks over meals as that number rises to 7 in 10 among Millennials (70%).
For consumers around the world, the role food plays in health and wellbeing is increasingly top of mind; people are more commonly considering how smaller bites – snacks – effect their emotional wellbeing, as well as their physical health.
For more than 8 in 10 people, convenience (87%) and quality (85%) are among the top factors impacting snack choice.
80% of consumers are looking for healthy, balanced bites.
71% of adults say snacking helps them control their hunger and manage their calories throughout the day.
Scking is a key way for people around the world to connect to their culture and share their sense of identity with their communities and families.
71% say snacking is a way to remind themselves of home.
7 in 10 adults make an effort to share their favorite childhood snacks with others (70%).
In a study published online Sept. 10 in the American Journal of Lifestyle Medicine, Hamidi, along with other Stanford researchers, examined survey results on sleep and nutrition from 245 Stanford physicians and found that a better diet is associated with reduced side effects of sleep deprivation.
Physicians face significant barriers to eating well at work due to long hours, a heavy workload and limited access to healthy meals, snacks and drinks. The findings of this study suggest that by providing healthy options at work, employers could help reduce the brain fogginess, difficulty concentrating and irritability caused by poor sleep among health care providers. And, as a result, help improve patient care.
“Potential mechanisms for the effect of diet on cognitive performance include regulation of hormones, neurotransmitters, and blood flow as well as reduction of oxidative stress and inflammation. The effects of diet on sleep quality have been attributed to the role of dietary factors in regulation of peripheral circadian clocks and to the synthesis of hormones and neurotransmitters that are involved in sleep regulation.”