Scientists at Northwestern University found that people became less sensitive to food odors based on the meal they had eaten just before. These findings show that just as smell regulates what we eat, what we eat — in turn — regulates our sense of smell. Phys.Org reports: The study found that participants who had just eaten a meal of either cinnamon buns or pizza were less likely to perceive “meal-matched” odors, but not non-matched odors. The findings were then corroborated with brain scans that showed brain activity in parts of the brain that process odors was altered in a similar way.

Feedback between food intake and the olfactory system may have an evolutionary benefit, said senior and corresponding study author Thorsten Kahnt, an assistant professor of neurology and psychiatry and behavioral sciences at Northwestern University Feinberg School of Medicine. “If you think about our ancestors roaming the forest trying to find food, they find and eat berries and then aren’t as sensitive to the smell of berries anymore,” Kahnt said. “But maybe they’re still sensitive to the smell of mushrooms, so it could theoretically help facilitate diversity in food and nutrient intake.”

Kahnt said while we don’t see the hunter-gatherer adaptation come out in day-to-day decision-making, the connection between our nose, what we seek out and what we can detect with our nose may still be very important. If the nose isn’t working right, for example, the feedback loop may be disrupted, leading to problems with disordered eating and obesity. There may even be links to disrupted sleep, another tie to the olfactory system the Kahnt lab is researching. Kahnt said with a better understanding of the feedback loop between smell and food intake, he’s hoping to take the project full circle back to sleep deprivation to see if lack of sleep may impair the loop in some way. He added that with brain imaging, there are more questions about how the adaptation may impact sensory and decision-making circuits in the brain. The study has been published in the journal PLOS Biology.

Read more of this story at Slashdot.

Source: Slashdot – Your Sense of Smell May Be the Key To a Balanced Diet

An anonymous reader quotes a report from ScienceAlert: An artery that temporarily runs down the center of our forearms while we’re still in the womb isn’t vanishing as often as it used to, according to researchers from Flinders University and the University of Adelaide in Australia. That means there are more adults than ever with what amounts to be an extra channel of vascular tissue flowing under their wrist. “Since the 18th century, anatomists have been studying the prevalence of this artery in adults and our study shows it’s clearly increasing,” Flinders University anatomist Teghan Lucas said in 2020. “The prevalence was around 10 percent in people born in the mid-1880s compared to 30 percent in those born in the late 20th century, so that’s a significant increase in a fairly short period of time, when it comes to evolution.”

To compare the prevalence of this persistent blood channel, Lucas and colleagues Maciej Henneberg and Jaliya Kumaratilake from the University of Adelaide examined 80 limbs from cadavers, all donated by Australians of European descent. The donors raged from 51 to 101 on passing, which means they were nearly all born in the first half of the 20th century. Noting down how often they found a chunky median artery capable of carrying a good supply of blood, the research team compared the figures with records dug out of a literature search, taking into account tallies that could over-represent the vessel’s appearance. Their results were published in 2020 in the Journal of Anatomy. The fact the artery seems to be three times as common in adults today as it was more than a century ago is a startling find that suggests natural selection is favoring those who hold onto this extra bit of bloody supply.

Read more of this story at Slashdot.

Source: Slashdot – More and More Humans Are Growing an Extra Artery, Showing We’re Still Evolving

Scientists from Osaka University have manufactured the world’s first 3D-printed Wagyu beef by using stem cells isolated from Japanese cattle, according to a press release. The product looks like a realistic steak piece containing muscle, fat, and blood vessels. Interesting Engineering reports: Because of its high marble content, Wagyu (Japanese cow) beef is one of the most sought-after and expensive meats in the world. Marbling, or sashi in Jaoan, refers to the visible layers of intramuscular fat that give the beef its rich flavors and distinctive texture, and because most cultured meats produced thus far resemble mince composed of simple muscle fibers rather than the complex structure of real beef steaks, 3D printing Wagyu is an extremely difficult feat.

The researchers used two types of stem cells, bovine satellite cells and adipose-derived stem cells, insulated from Wagyu cows, according to the paper published in the journal Nature Communications. Then, they incubated and coaxed the cells into becoming the various cell types required to generate individual fibers for muscle, fat, and blood vessels. These were piled into a 3D stack to resemble the marbling of Wagyu. Then, the researchers adapted a technique inspired by the one used to produce Japanese Kintaro candy, an old traditional sweet formed in a long pipe and cut into slices. The stacks were sliced perpendicularly to form lab-grown beef slices, which allowed a great degree of customization within the complex meat structure. This was how they were able to mimic the famous texture of Wagyu. According to the researchers, the synthetic meat “looks more like the real thing” and the process can be used to create other complex structures.

Read more of this story at Slashdot.

Source: Slashdot – Scientists Reveal World’s First 3D-Printed, Marbled Wagyu Beef

Facebook has been ordered to pay $5.5 million for creating and storing facial recognition templates of 200,000 local users without proper consent between April 2018 and September 2019, according to South Korea’s government data protection watchdog, the Personal Information Protection Commission (PIPC). Netflix and Google also received reprimands or fines for insufficient privacy protections and violating laws. The Register reports: Another [$22,000] penalty was issued for illegally collecting social security numbers, not issuing notifications regarding personal information management changes, and other missteps. Facebook has been ordered to destroy facial information collected without consent or obtain consent, and was prohibited from processing identity numbers without legal basis. It was also ordered to destroy collected data and disclose contents related to foreign migration of personal information. Zuck’s brainchild was then told to make it easier for users to check legal notices regarding personal information. The fine is the second-largest ever issued by the organization, the largest ever also going to Facebook. In November 2020 the Social Network was fined [$5.7 million] for passing on personal data to other operators without user permission.

Netflix’s fine was a paltry [$188,000], with that sum imposed for collecting data from five million people without their consent, plus another [$2,700] for not disclosing international transfer of the data. Google got off the easiest, with just a “recommendation” to improve its personal data handling processes and make legal notices more precise. The PPIC said it is not done investigating methods of collecting personal information from overseas businesses and will continue with a legal review.

Read more of this story at Slashdot.

Source: Slashdot – Facebook Used Facial Recognition Without Consent 200K Times, Says Watchdog

Alphabet’s drone company Wing delivered 10,000 cups of coffee, 1,700 snack packs and 1,200 roast chickens to customers in Logan, Australia, over the last year, the company said Wednesday in a blog post outlining its progress. CNBC reports: Wing was launched in 2019 in Australia, following a series of drone tests that began in 2014. The service, which was initially part of Alphabet’s experimental research division, allows users to order items such as food through a mobile app and is fast approaching 100,000 deliveries since its launch. Wing hopes to one day deliver products to people all over the world without having to rely on drivers or delivery trucks like other companies.

The company works with more than 30 partners globally, including local coffee shops and national brands such as Walgreens, according to a February blog post. Local businesses can also reach out directly to the company to get involved. In 2020, Wing partnered with a Virginia school district to deliver library books during the pandemic.

Read more of this story at Slashdot.

Source: Slashdot – Alphabet’s Drones Delivered 10,000 Cups of Coffee, 1,200 Roast Chickens In the Last Year