Other

To get the full flavor, you need the right temperature

Can the temperature of the food we eat affect the intensity of its taste? It depends on the taste, according to a new study by Dr. Gary Pickering and colleagues from Brock University in Canada. Their work shows that changes ...

Health

Can our genes be making us fat?

While high-fat foods are thought to be of universal appeal, there is actually a lot of variation in the extent to which people like and consume fat. A new study in the March issue of the Journal of Food Science, published ...

Other

The stealth sodium revolution

Researchers with the U.S. Departments of Agriculture (USDA) and Health and Human Services have teamed up for HHS's sodium surveillance efforts.

Health

Perception and preference may have genetic link to obesity

About five years ago, animal studies first revealed the presence of entirely novel types of oral fat sensors or receptors on the tongue. Prior to this time, it was believed that fats were perceived only by flavor and texture ...

Health

Should we play hide-and-go-seek with our children's vegetables?

Pass the peas please! How often do we hear our children say this? According to the Centers for Disease Control and Prevention's Youth Risk Behavior Surveillance System survey of adolescents, only 21% of our children eat the ...

Health

A spoonful of sugar or a bitter blocker?

Dr Hannah Newton, an historian of science with an interest in how previous generations coped with childhood illness, digs up some 17th century tips for making medicine taste better and finds evidence for common sense and ...

Medical research

Tasting fructose with the pancreas

Taste receptors on the tongue help us distinguish between safe food and food that's spoiled or toxic. But taste receptors are now being found in other organs, too. In a study published online the week of February 6 by the ...

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