EurekAlert! Staff Picks

Each week, our team members share their favorite recent news releases, stories that caught their eye, sparked their curiosity, or made them think. We hope you’ll find them just as interesting!

Robert Stinner

Robert Stinner

Editorial Coordinator

It may not just be what’s in ultra-processed foods, but how they’re made

I was interested in this release from Tufts University, which describes new research on a hot-button topic. Researchers conducted a study based on years of data from national surveys on health and nutrition, and focused on the effects of ultra-processed foods on people's well-being. To do so, they created two classification systems: one on the degree of processing a food had undergone, and the nutritional value of a food. They then applied these classification systems to the individuals represented in the study, and gave each an overall score on the quality of their diet. Then, they compared this data to risks of various health conditions and death. Overall, they found that individuals experienced progressively worse health markers for each 10% increase in ultra-processed foods in their diets. Significantly, this was true even when nutrition quality of the ultra-processed foods was accounted for. This suggests that negative health effects of ultra-processed foods are linked to how they are made, and not just their nutritional content. Since ultra-processed foods are such a large part of many people's diets, studies like this are crucial to understanding their health effects, and pointing toward new directions to examine why ultra-processed foods seem to have detrimental effects on health.

Rainforest foragers intensified plant use long before agriculture

Both the findings and the methods described in this release, from Max Planck Institute of Geoanthropology, were interesting to me. Researchers aimed to understand humans' role in the food web in Sri Lankan tropical rainforests, focusing on a time period between about 20,000 and 30,000 years ago. They examined tooth enamel from humans and animals through a process called zinc isotope analysis. Through examining the isotope data, they were able to determine that humans were omnivorous for this entire span of time, but gradually increased their plant consumption. The time period they studied was long before the first confirmed evidence of agriculture, so it is notable that humans increased their plant consumption even before they grew domesticated crops. Overall, it's fascinating to see how something as specific as zinc isotopes in tooth enamel can reveal so much about how humans lived thousands of years ago.

Wine’s leftovers could help wean chicken farms off antibiotics

The unique subject of this release from Cornell University caught my eye, and I found it to be a fascinating read. A research team of food scientists added grape pomace, or the byproducts of wine production including grape skins and stems, to chicken feed. They then compared its effects on factors including weight gain and gut health to the effects of feeds with antibiotics, which are banned in many countries. The researchers found that the a small amount of grape pomace caused large improvements in body weight in the chickens. The release notes that including grape pomace in chicken feed may address multiple problems at once: It provides a more sustainable use for a common waste product in the wine industry, and it reduces the potential for antibiotic resistance. It's interesting to see how such an unexpected and specifically targeted measure could have positive effects on multiple industries that I never thought of as related.