Concerns over health and freshness are keeping many shoppers from embracing frozen foods, a new study suggests - despite their potential to reduce food waste, cut carbon footprints, and offer affordable nutrition.

The research, published in the British Food Journal, explores why consumer resistance to frozen food remains stubbornly high, even as global demand for sustainable and convenient food options grows. The study found that anxieties around nutritional quality and freshness fuel health concerns, which in turn drive resistance to buying frozen products.

While exploring a digitally represented object through artificially created sense of touch, brain-computer interface users described the warm fur of a purring cat, the smooth rigid surface of a door key and cool roundness of an apple.

A new study led by researchers at the Columbia Butler Aging Center and the Columbia Mailman School of Public Health has unveiled a groundbreaking framework for rethinking political decision-making—drawing inspiration from how the human body maintains stability and health.

Peking University, May 19, 2025: A joint study by Jiang Changtao, Professor at PKU Third Hospital, and the team of Qiao Jie, President of PKU Health Science Center, has unveiled a gut fungus called “Fusarium foetens” that could transform treatment for metabolic dysfunction-associated steatohepatitis (MASH). The research paper, titled “A symbiotic filamentous gut fungus ameliorates MASH via a secondary metabolite-CerS6-ceramide axis”, was recently published in Science. The fungus produces FF-C1, a compound that blocks CerS6, an enzyme responsible for producing ceramides, fat molecules linked to metabolic disorders. By reducing ceramide levels, F. foetens improved liver health in mice, offering a promising new approach for MASH and related conditions like polycystic ovary syndrome (PCOS).

Self-reporting is one of the primary ways that dietitians, medical doctors, and researchers assess people’s diets and their health effects. While useful, self-reporting, often through dietary records or questionnaires, creates a risk of inaccurate data.

To address these limitations, researchers analyzed metabolites (molecules like amino acids and peptides created during or after metabolic processes) in blood and determined that they have potential as objective biomarkers to evaluate the foods we consume.