OBJECTIVE Exposure to high-calorie foods may promote overeating by stimulating brain reward pathways and appetite. Abdominal fat has particularly adverse metabolic consequences and may alter brain pathways that regulate feeding behavior. Functional magnetic resonance imaging (fMRI) was used to test the hypothesis that high-calorie food cues activate brain reward regions and increase appetite, a...

An analysis of pesticide residue data was performed to describe and quantify differences between organically grown and non-organic fresh fruits and vegetables. Data on residues in foods from three different market categories (conventionally grown, integrated pest management (IPM)-grown/no detectable residues (NDR), and organically grown) were compared using data from three test programmes: The ...

Prior studies have demonstrated that a single session of aerobic exercise can enhance cognitive functioning; specifically, the inhibition facet of executive function (EF). Additionally, previous research has demonstrated that inhibitory abilities are essential for effective dietary self-control. However, it is currently unknown whether exercise induced enhancements in EF also facilitate self-co...

J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 T90 Oxidation stability of milk rich in α-linolenic acid produced through duodenum infusion of high-linolenic perilla fatty acid into dairy cows. Q. S. Liu, J. Q. Wang*, D. P. Bu, E. Khas, G. Yang, L. Y. Zhou, P. Sun, and K. L. Liu, State Key Laboratory of Animal Nutrition, Institute of Animal Sc...

The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...

This analysis investigated the effects of repeated exposure to sweet versus non-sweet beverages on subsequent intakes other foods, using data published in Appleton & Blundell, Physiol Behav, 2007;92:479–486. No evidence for an increase food following beverage consumption was found. Some found lower and sugar sugar-sweetened beverages, but these may have resulted from specific test foods used, d...