Skip to Main Content
Syracuse University Libraries

Food Studies

News Channels

As an information source, news is current, quickly written, sometimes has an editorial process (for fact checking and content presentation), can be primary or secondary, can be biased, and is not always accurate. It is invaluable as a discovery tool. It captures the conversation around an event or topic, often pointing to original source material, policies, and organizations that can be used as clues to further your research. There are many avenues by which we absorb the news. Some are freely accessible and others are fee-based. Here are a few to get you started.

Caution: Be critical. Evaluate what you're reading!

Food Studies News Feeds

  • 'Is that my career over?': Reflections of elite athletes during pregnancyThis link opens in a new windowApr 2, 2025
    Elite athletes have shared their worries about their sports career after pregnancy.
  • When it comes to obesity-related cancers, where you shop for food mattersThis link opens in a new windowApr 2, 2025
    Obesity is at epidemic proportions in the United States where more than 40% of adults are obese and more than 70% are overweight. One common policy intervention to tackle this urgent issue is to try to improve diet quality by increasing local grocery stores that offer healthy options. However, this is not a silver bullet, but researchers are not sure why. A team of researchers developed a novel tool to help understand consumer behavior at the county level, and to study the relationship between where people shop for their food and the risk of obesity-related cancers.
  • Omega-6 fatty acid promotes the growth of an aggressive type of breast cancer, study findsThis link opens in a new windowApr 1, 2025
    Linoleic acid, an omega-6 fatty acid found in seed oils such as soybean and safflower oil, and animal products including pork and eggs, specifically enhances the growth of the hard-to-treat 'triple negative' breast cancer subtype, according to a preclinical study. The discovery could lead to new dietary and pharmaceutical strategies against breast and other cancers.
  • How time-restricted eating affects weight lossThis link opens in a new windowMar 26, 2025
    A new study indicates that when healthy adults pair an eight-hour eating window with regular exercise, they lose more fat -- without sacrificing lean muscle -- compared to exercise alone.
  • Scientists discover why obesity takes away the pleasure of eatingThis link opens in a new windowMar 26, 2025
    Many obese people report losing pleasure in eating rich foods -- something also seen in obese mice. Scientists have now discovered the reason. Long-term high-fat diets lower levels of neurotensin in the brain, disrupting the dopamine pleasure network and decreasing the desire to eat high-fat foods. Raising neurotensin levels in mice brings back the pleasure and aids weight loss. Bringing back the pleasure could help people break the habit of overeating.
  • AI can help doctors give intravenous nutrition to preemiesThis link opens in a new windowMar 25, 2025
    An algorithm that learned from tens of thousands of nutrition prescriptions for premature babies could reduce medical errors and better identify what nutrients the smallest patients need.
  • Slowing down to eat less: Towards simple strategies for obesity preventionThis link opens in a new windowMar 25, 2025
    Obesity prevention strategies often focus on diet, but eating behaviors also play a key role. In a recent study, researchers from Japan investigated factors influencing meal duration, including sex differences, chewing patterns, and rhythmic cues. Their findings suggest that eating more slowly -- by increasing chews per bite or using slow rhythmic cues -- may help reduce food intake. These insights could inform practical, low-cost obesity prevention strategies by promoting slower eating habits in daily life.
  • C. diff uses toxic compound to fuel growth advantageThis link opens in a new windowMar 25, 2025
    The pathogen C. diff -- the most common cause of health care-associated infectious diarrhea -- can use a compound that kills the human gut's resident microbes to survive and grow, giving it a competitive advantage in the infected gut. A team has discovered how C. diff (Clostridioides difficile) converts the poisonous compound 4-thiouracil, which could come from foods like broccoli, into a usable nutrient. Their findings increase understanding of the molecular drivers of C. diff infection and point to novel therapeutic strategies.
  • Biologists discover ancient neurohormone that controls appetiteThis link opens in a new windowMar 24, 2025
    Biologists have discovered that bombesin, a neurohormone controlling appetite in humans, also regulates feeding in starfish, revealing its ancient evolutionary origin dating back over 500 million years. The study not only sheds light on the deep evolutionary roots of appetite regulation but also suggests potential applications for managing starfish invasions in shellfish farms impacted by climate change. Alongside weight-loss inducing drugs, compounds that mimic the action of bombesin are in development for treatment of obesity.
  • Healthy eating in midlife linked to overall healthy agingThis link opens in a new windowMar 24, 2025
    Maintaining a healthy diet rich in plant-based foods, with low to moderate intake of healthy animal-based foods and lower intake of ultra-processed foods, was linked to a higher likelihood of healthy aging -- defined as reaching age 70 free of major chronic diseases and with cognitive, physical, and mental health maintained, according to a new study. The study is among the first to examine multiple dietary patterns in midlife in relation to overall healthy aging.
WebsiteThis link opens in a new window  |  FeedThis link opens in a new window

Podcasts

News Sources in our Collection & Beyond

SU Libraries' Collection

Beyond...

Questions you should ask of every source you find

Currency

  • What is the publication/creation date?
  • Does this time period meet your information need?
  • When was the last update?
  • Are all the links up-to-date ( for web resources)?

Authority

  • Who is the author?  What are her/his credentials?
  • Has the author been cited in other sources?
  • Who is publishing this information (individual, non-profit organization, commercial)?

Validity/Accuracy

  • Do other sources contain the same information?
  • Is evidence given to support the information?
  • Are other sources cited?
  • Is the source or website edited, (for web resources) when was it last updated; does it contain typographical errors?

Audience

  • Who is the intended audience (students, researchers, trades people, children, adults)?
  • Is this source appropriate for your needs and understanding of the topic?

Point of View (Bias)

  • Does the source present the information from a particular bias or single viewpoint?
  • Does the source contain assumptions not backed by research?
  • Does the sponsoring organization or site have a stake in how information is presented?
  • Does the information contain advertising?