Tag: Modern diet

An estimated 99% of human history was dominated by a hunter-gatherer diet, making the last 12,000 years of agricultural and industrial food production a drastic evolutionary change. The differences and comparisons between food habits of earliest people and modern people reveal how food availability, processing, and lifestyles have profoundly reshaped human nutrition and health.

Cases of scurvy are on the rise in some developed nations, with one recent analysis finding a significant increase in the pediatric inpatient population between 2016 and 2020. This surprising statistic raises questions about personal risk in the modern era.

Between 2013 and 2016, over one-third of U.S. adults ate fast food on a given day. The reasons behind this trend are complex, but understanding why are people eating so much fast food can shed light on modern dietary patterns and public health challenges.

According to the World Health Organization (WHO), over 600 million people fall ill each year from eating contaminated or unsafe food, underscoring a critical facet of the health issues with modern food habits. This article explores the root causes and significant health consequences stemming from our contemporary diet.

According to the World Health Organization, increased production of processed foods, rapid urbanization, and changing lifestyles have led to a shift towards consuming more foods high in energy, fats, and sugars. So, what is the difference between food today and in the past, and how has this transformation impacted global health and eating habits? This article will delve into the significant changes.

According to the World Health Organization, worldwide adult obesity has more than doubled since 1990, raising a critical question: when did food get so unhealthy? The answer lies not in a single event, but in a series of historical shifts that profoundly changed how our food is produced, processed, and consumed.

According to the World Health Organization, unhealthy diets and a lack of physical activity are leading global risks to health, contributing significantly to a rise in noncommunicable diseases such as diabetes, heart disease, and cancer. These staggering statistics underscore a major shift in our collective eating habits and their profound consequences.

While animal species often rely on hardwired instincts to guide their diets, new research from Bristol University has examined whether humans possess a form of 'nutritional intelligence' that subconsciously guides our food choices. This body of research delves into the complex question: do humans instinctively know what to eat?

According to the World Health Organization, the worldwide prevalence of obesity has nearly tripled since 1975, sparking a global health crisis. This rapid increase begs the question: is our food making us fat? The answer lies in the complex and multifaceted nature of our modern diet, extending far beyond simple calories in versus calories out.

A retrospective analysis of blood samples found the prevalence of celiac disease among adults in the US has increased fivefold over 30 years, doubling approximately every 15 years. This surge in diagnoses has many people asking why people are suddenly gluten intolerant, revealing a multifaceted issue driven by more than a single cause.