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Stanford psychologists show leading with flavor encourages healthy eating

Evocative labels such as “twisted citrus glazed carrots” and “ultimate chargrilled asparagus” can get people to choose and consume more vegetables than they otherwise would – as long as the food is prepared flavorfully.

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Photo by Aigars Peda from Unsplash.com

Eating well isn’t always easy, and the reality is simply telling people which foods to avoid doesn’t do much to get them to eat better. What does work, Stanford psychologists now argue, is highlighting how tasty nutritious food can be. Evocative labels such as “twisted citrus glazed carrots” and “ultimate chargrilled asparagus” can get people to choose and consume more vegetables than they otherwise would – as long as the food is prepared flavorfully.

“This is radically different from our current cultural approach to healthy eating which, by focusing on health to the neglect of taste, inadvertently instills the mindset that healthy eating is tasteless and depriving,” said Alia Crum, an assistant professor of psychology and the senior author on the new paper. “And yet in retrospect it’s like, of course, why haven’t we been focusing on making healthy foods more delicious and indulgent all along?”

The dining hall experiment

In the past, researchers and policy makers alike figured the best way to encourage people to eat better was to help them figure out which foods were better for them by providing nutrition information like calorie counts, but research has shown that method isn’t all that effective. An alternative approach is to label unhealthy foods as such, but that only goes so far.

“Most strategies to date have focused on getting people to avoid unhealthy foods, in the hope that the promise of health motivates them to eat better,” said Bradley Turnwald, a postdoctoral fellow in Crum’s Mind and Body Lab and the paper’s first author. “The problem is, that doesn’t actually motivate most people to approach healthy foods.”

About three years ago, Crum, Turnwald and Danielle Boles, a graduate student in Crum’s lab, partnered with Stanford Residential & Dining Enterprises to try out a new approach. Culling adjectives from language popular restaurants used to describe less healthy foods, they came up with a system for naming vegetables that focused on the flavors in vegetable dishes along with words that created the expectation of a positive eating experience – hence “twisted citrus glazed carrots.” That study, published in 2017, showed that decadent-sounding labels could get people to eat vegetables more often than they would if the vegetables had neutral or health-focused names.

First Stanford, then the country

The new study, published Oct. 2 in Psychological Science, replicates and extends those findings. Over a period of three months, Crum, Turnwald and colleagues repeated their experiment at five additional university dining halls around the country. In collaboration with the Menus of Change University Research Collaborative (MCURC) – a nationwide network of 57 colleges and universities pioneering research to improve healthy and sustainable eating – the team tracked nearly 140,000 decisions about 71 vegetable dishes that had been labeled with taste-focused, health-focused or neutral names.

Those names mattered. Diners chose to put vegetables on their plates 29 percent more often when they had taste-focused versus health-focused names and 14 percent more often when they had taste-focused versus neutral names. Diners also ate 39 percent more vegetables by weight, according to measurements of what diners served themselves versus how much ended up in compost.

The team discovered two key caveats. First, giving vegetables taste-focused names only worked when those dishes were credibly tasty. At one school where diners thought the vegetable dishes in general weren’t as tasty, labeling them using tasty descriptors had little impact.

A healthy and indulgent mindset

Second, careful word choice matters. Taste-focused labeling works, Crum said, because it increases the expectation of a positive taste experience. In particular, references to ingredients such as “garlic” or “ginger,” preparation methods such as “roasted,” and words that highlight experience such as “sizzlin'” or “tavern style” help convey the dish is not only tasty but also indulgent, comforting or nostalgic. For example, “twisted citrus glazed carrots” works because it highlights the flavor and the positive experience, while “absolutely awesome zucchini” fails because it is too vague.

“This taste-forward approach isn’t a trick,” Crum said. “It’s about leveraging the fundamental insight that our experiences with vegetables and other healthy foods are not objective or fixed but can transformed by changing how they are prepared and how they are described.”

Changing the culture of healthy eating

The new study is part of a broader project to make healthy foods more crave-worthy and less like something we tolerate because they’re good for us. That effort also includes Stanford SPARQ’s “Edgy Veggies” toolkit, a step-by step guide for how to implement taste-focused labeling that draws on Crum and Turnwald’s studies. In the long run, Crum, Turnwald and colleagues believe, the combination of research and tools that enable real-world change could have a broad impact on eating habits.

“College students have among the lowest vegetable intake rates of all age groups,” Turnwald said. “Students are learning to make food decisions for the first time in the midst of new stresses, environments and food options. It’s a critical window for establishing positive relationships with healthy eating.”

“This research has transformed how we label foods in the dining halls” said Eric Montell, executive director of R&DE Stanford Dining and co-director of the MCURC. “We started using the toolkit at Stanford and replicated it within the MCURC. Now there is a great opportunity for university dining programs and other food services across the country to use the scientifically supported toolkit to help advocate for the delicious aspects of healthy foods.”

“Beyond college campuses, this research sends a strong signal that it’s time to rethink many existing strategies for shifting mindsets about health,” said Lori Melichar, senior director at the Robert Wood Johnson Foundation, the nation’s largest philanthropy dedicated solely to health, and a supporter of the study. “We’re excited to see how this emerging area of exploration supports our efforts to work alongside others to build a national Culture of Health.”

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The look and feel of your neighborhood may affect your sleep

Those living in neighborhoods rated as having a stronger sense of safety tended to sleep longer, and that this rating appeared to be shaped by the streetscape.

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Your neighborhood’s “streetscape”—the physical environment of your street—is something that you have probably never consciously thought about, despite seeing it every day. But what if the streetscape was affecting you on a subconscious level and disrupting your sleep? 

This intriguing question is posed by the findings of a study led by Professor Daisuke Matsushita of the Graduate School of Human Life and Ecology at Osaka Metropolitan University. The research team used AI to analyze more than 200,000 Google Street View images to identify visual neighborhood characteristics. They then linked these characteristics to the self-reported sleep of 1,089 working adults living on the lower floors of apartments in Tokyo, who were most likely to be affected by the streetscape.  

They found that those living in neighborhoods rated as having a stronger sense of safety tended to sleep longer, and that this rating appeared to be shaped by the streetscape. Generally, people slept longer in areas with lots of greenery, such as leafy trees, on the street. Similarly, high “enclosure”—meaning many tall vertical buildings and few wide-open spaces—was also associated with longer sleep and fewer insomnia symptoms. 

However, the study also made a surprising finding. The researchers found that highly walkable streetscapes, such as those with more sidewalks and traffic signs, were associated with a lowered sense of safety and shortened sleep duration.  

This suggests that walkability does not always represent a reassuring environment. Instead, a possible explanation is that streets with extensive pedestrian infrastructure are often busier, more crowded, and used by more strangers, which may be perceived as less safe or less relaxing than quieter residential streets.  

“This study demonstrates the potential for evaluating streetscape characteristics across large geographic areas in a cost-effective manner,” Dr. Matsushita said. “Based on the technique used in this study, cities could potentially measure perceived safety, beauty, liveliness, and enclosure as well as pollution and noise.”  

“We hope that opening up this new perspective creates further possibilities for designing healthier neighborhoods,” he concludes.  

The findings were published in Building and Environment.

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Workout or nap? Either can help your sleepless brain, study finds

People who either completed 20 minutes of moderate-to-vigorous exercise or took a 90-minute nap performed about 22 per cent better on memory tests after 30 hours without sleep than those who did neither.

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A short workout or a nap can help protect memory after a sleepless night, a McGill University-led study has found.

Researchers found people who either completed 20 minutes of moderate-to-vigorous exercise or took a 90-minute nap performed about 22 per cent better on memory tests after 30 hours without sleep than those who did neither. The findings, published in Proceedings of the National Academy of Sciences (PNAS), point to practical ways to counter the effects of sleep deprivation.

“Sleep loss affects nearly every aspect of how we think and function, but many people can’t simply stop what they’re doing and get more sleep,” said senior author Marc Roig, Professor in McGill’s School of Physical and Occupational Therapy. “Our findings show that even a brief bout of exercise may help preserve one of our most important cognitive abilities.”

The study involved 54 healthy young adults who stayed awake for 30 consecutive hours under lab supervision. Participants were then assigned to one of three groups: a 20-minute cycling session, a 90-minute nap or a control condition. Three days later, researchers tested their memory for images they had viewed immediately after the intervention. Those who exercised or napped remembered significantly more images than participants who did neither.

Same result, different pathways

While the memory benefits were nearly identical, brain recordings revealed that exercise and napping helped in different ways.

Napping appeared to help the brain recharge, making it easier to take in and remember new information. Exercise, by contrast, helped the brain use its remaining resources more efficiently, without making participants feel more tired.

The findings could eventually inform fatigue-management strategies in workplaces where sleep loss is common and mistakes can have serious consequences, such as health care, transportation and emergency response.

“A nap isn’t always possible in the middle of a shift,” said first author Madhura Lotlikar, a doctoral candidate in McGill’s Department of Neurology and Neurosurgery. “Exercise is accessible, inexpensive and easy to implement. That makes it a promising tool to help people stay cognitively sharp when sleep is limited.”

The researchers emphasize that exercise cannot replace sleep, but it may help people function better when getting enough rest isn’t possible.

About the study

Protecting episodic memory after sleep loss: Similar benefits of exercise and naps via distinct neural contributions” by Madhura Lotlikar and Marc Roig et al., was published in Proceedings of the National Academy of Sciences of the United States of America.

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Study links coffee consumption to metabolic health and sex hormones

Despite having a similar body mass index (BMI), individuals with higher coffee consumption had lower total and visceral fat and greater skeletal muscle mass than those who consumed less coffee.

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Coffee is one of the world’s most widely consumed beverages, and previous research has linked its consumption to a lower risk of conditions such as type 2 diabetes and cardiovascular disease. However, the biological mechanisms behind these benefits remain unclear. A new Finnish study links habitual coffee consumption to healthier body composition and metabolic markers, while revealing distinct associations with sex hormones in men and women.

The study, conducted at the University of Oulu, analysed data from 2,264 participants aged 46 in the Northern Finland Birth Cohort 1966. Researchers examined how habitual coffee consumption was associated with circulating metabolites, cardiometabolic risk markers and sex hormones.

Despite having a similar body mass index (BMI), individuals with higher coffee consumption had lower total and visceral fat and greater skeletal muscle mass than those who consumed less coffee.

In both men and women, higher coffee consumption was correlated with lower circulating levels of branched-chain amino acids, biomarkers that have previously been linked to insulin resistance and an increased risk of type 2 diabetes when chronically elevated.

The strongest sex-specific associations were observed in men. Higher coffee consumption was linked to a more favourable glucose–insulin profile, higher concentrations of total and bioavailable testosterone, and increased levels of sex hormone-binding globulin (SHBG). At the same time, free testosterone and the free androgen index were modestly lower. In women, hormonal associations were more limited and were primarily characterised by higher SHBG and lower measures of free androgens.

“Coffee is consumed by millions of people every day, yet we still know surprisingly little about how it relates to our metabolism and hormones. What stood out in our findings was a distinct hormonal signature that didn’t disappear even after we took into account BMI and lifestyle factors, with several of these associations differing between men and women,” says Luca Verroest, lead author of the study and Doctoral Researcher at the University of Oulu.

The results suggest that hormonal pathways may partly explain the relationship between coffee consumption and metabolic health. However, as this was an observational study, the findings demonstrate associations rather than cause-and-effect relationships.

The study is particularly relevant in Finland, one of the world’s highest coffee-consuming countries, where annual consumption averages around 11.8 kilograms per person.

The researchers say the findings provide a foundation for future studies aimed at determining whether coffee itself drives these biological changes and identifying the compounds responsible. These questions are currently being investigated in animal models, with the long-term goal of progressing to human intervention studies. Further research will be needed before the findings could inform dietary recommendations.

The study, Associations of habitual coffee intake with testosterone and cardiometabolic markers: the Northern Finland Birth Cohort 1966 study, has been published in the European Journal of Nutrition.

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