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New device can be used to disinfect surfaces without special training

The COVID-19 pandemic has cast a harsh light on the urgent need for quick and easy techniques to sanitize and disinfect everyday high-touch objects such as doorknobs, pens, pencils, and personal protective gear worn to keep infections from spreading.

15 Apr 2021

Study: People eat more the night before a planned exercise session

A study into eating behavior and exercise has found that people increase the amount of food they eat the night before a planned exercise session.

1 Apr 2021

Study shows how innate valence is encoded

Since the beginning of the pandemic, a loss of smell has emerged as one of the telltale signs of COVID-19. Though most people regain their sense of smell within a matter of weeks, others can find that familiar odors become distorted.

30 Mar 2021

Side-stream products of malting could be used as human nutrition, indicates study

Malting, the processing of cereal grains into malt, generates rootlets as a side-stream product, which is currently mostly utilized as animal feed.

19 Mar 2021

Need amid plenty: Richest US counties are overwhelmed by surge in child hunger

Alexandra Sierra carried boxes of food to her kitchen counter, where her 7-year-old daughter, Rachell, stirred a pitcher of lemonade.

18 Mar 2021

Princeton researchers discover previously unknown organelle that plays role in bone metastasis

Some of Princeton's leading cancer researchers were startled to discover that what they thought was a straightforward investigation into how cancer spreads through the body -- metastasis -- turned up evidence of liquid-liquid phase separations: the new field of biology research that investigates how liquid blobs of living materials merge into each other, similar to the movements seen in a lava lamp or in liquid mercury.

9 Mar 2021

Could a diet high in carbohydrates increase your risk of heart disease?

News-Medical speaks to Dr. Mahshid Dehghan about her latest research into diet, and how a diet high in carbohydrates could increase your risk of heart disease.

1 Mar 2021

Diet high in poor quality carbohydrates increases risk of heart attacks, strokes, and death

A global study of people living on five continents has found a diet high in poor quality carbohydrates leads to a higher risk of heart attacks, strokes, and death.

25 Feb 2021

Eating more refined grains associated with higher risk of cardiovascular disease and mortality

A new study published in The British Medical Journal by researchers including SFU health sciences professor Scott Lear found consuming a high number of refined grains, such as croissants and white bread, is associated with a higher risk of major cardiovascular disease, stroke and death.

20 Feb 2021

Study: American values and activities have changed dramatically during COVID-19

American values, attitudes, and activities have changed dramatically during COVID-19, according to a new study of online behavior.

19 Feb 2021

Plant breeding can help increase crop productivity, reduce human malnutrition

Your morning cereal or oatmeal. The bread on your sandwich. The corn chips for your snack, and the cookies for dessert. Not one would be possible with the humblest of ingredients: the seed.

17 Feb 2021

Duration of delirium in critically ill patients predicts mortality and disability

Delirium, a form of acute brain dysfunction, is widespread in critically ill patients in lower resourced hospitals, and the duration of delirium predicted both mortality and disability at six months after discharge, according to a study published in PLOS ONE.

11 Feb 2021

Startup develops yeast-based test to detect the presence of SARS-CoV-2 in saliva

Incubated at the University of Campinas (UNICAMP) in the state of São Paulo, Brazil, and supported by São Paulo Research Foundation- FAPESP's Innovative Research in Small Business Program (PIPE), BIOinFOOD is a startup that is developing a rapid COVID-19 diagnostic test based on a patent application filed by students at UNICAMP's Genomics and Bioenergy Laboratory.

29 Jan 2021

Scientists unravel how lipids distribute proteins within cells

An international team of scientists, coordinated by the Seville Institute of Biomedicine and the University of Seville has solved one of the hitherto unresolved enigmas of basic biology: how exactly do lipids distribute proteins within a cell? To do this, they used a new, completely innovative microscopy technology, which they applied to "mutant" cells they designed in their laboratory.

29 Jan 2021

Researchers identify foods that cause 90% of food allergies

The United States Department of Agriculture identifies a group of "big eight" foods that causes 90% of food allergies. Among these foods are wheat and peanuts.

27 Jan 2021

School-provided lunches could be a solution to better childhood nutrition

Packing a lunchbox with fruit, sandwiches, and snacks is common practice for most Australian families. But what if there was another way?

21 Jan 2021

New type of flour improved the glycemic response of people eating white bread

Researchers from the Quadram Institute and King's College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycemic response of people eating white bread.

11 Jan 2021

Danes are not as good as Chinese at discerning bitter tastes, studies show

Two studies from the University of Copenhagen show that Danes aren't quite as good as Chinese at discerning bitter tastes. The research suggests that this is related to anatomical differences upon the tongues of Danish and Chinese people.

5 Jan 2021

Study connects specific foods to later-in-life cognitive acuity

The foods we eat may have a direct impact on our cognitive acuity in our later years. This is the key finding of an Iowa State University research study spotlighted in an article published in the November 2020 issue of the Journal of Alzheimer's Disease.

10 Dec 2020

Study exposes old assumption that elderly widowers cannot cook

FOOD HABITS The assumption that an elderly widower can hardly boil an egg simply doesn't stand according to a recent University of Copenhagen study.

8 Dec 2020