Anyone looking to lose weight knows they have to restrict the amount of calories they consume, but how much and when they restrict those calories can make all the difference.
A study of older adults at risk of late-onset Alzheimer's disease found that those who consumed more omega-3 fatty acids did better than their peers on tests of cognitive flexibility -- the ability to efficiently switch between tasks -- and had a bigger anterior cingulate cortex, a brain region known to contribute to cognitive flexibility.
Since the 1970s, the number of new food products available to consumers in developed countries has increased dramatically. For any one type of food, there are often many different brands and varieties, from diet or “lite” versions through to indulgent “luxury” brands. Some of these products contain low-calorie sweeteners and fat substitutes, which means that within a single food category, calorie content can vary considerably.
This study is thought to be one of the first to show that regularly consuming orange juice flavanones could have a positive effect on older people's cognition.
When Canadian science graduate Christopher Charles visited Cambodia six years ago he discovered that anaemia was a huge public health problem.
A fecal sample analysis of 98 Swedish infants over the first year of life found a connection between the development of a child's gut microbiome and the way he or she is delivered. Babies born via C-section had gut bacteria that showed significantly less resemblance to their mothers compared to those that were delivered vaginally.
Modern diets of highly processed and limited varieties of ingredients – in particular fast foods – are thought to be killing off some species of gut bacteria that keep us healthy.
In a study published in the journal Molecular Psychiatry, researchers found that the omega-3 fatty acid EPA (eicosapentataenoic acid) appears to boost mood in a subgroup of patients with major depressive disorder (MDD) who have high inflammation levels.
The results suggest that consuming fructose relative to glucose activates brain reward regions and may promote feeding behavior.
Exposure of a model human colon to metal oxide nanoparticles, at levels that could be present in foods, consumer goods, or treated drinking water, led to multiple, measurable differences in the normal microbial community that inhabits the human gut.
A new study, published in The American Journal of Clinical Nutrition, reveals a new link between a child’s stress and the amount of food they eat. Researchers believe this could be the groundwork for a new generation of emotional eaters.
Making a series of relatively minor and realistic changes to UK diets would not only reduce UK diet-related greenhouse gas emissions by nearly a fifth, but could also extend average life expectancy by eight months, according to new research.
University of Reading scientists found that milk certified as 'organic', as well as conventional long-life milk treated at ultra-high temperatures (UHT), was a third lower in iodine than conventionally-produced fresh milk.
Healthy samples result in healthier choices at the grocery store
There may be two distinct child obesity epidemics - one among infants and one among adolescents - research suggests.
The European Food Safety Authority (EFSA) has adopted its opinion on the safe consumption of caffeine with little change to its controversial draft after a heated debate period.
Antibiotic exposure early in life is strongly linked with an increased risk of childhood obesity, according to results from a large, retrospective, longitudinal cohort study.
Consuming fish-liver oil three times weekly in adolescence or midlife may reduce a woman’s chances of coronary heart disease later in life, say Icelandic researchers.
Although physical activity is important for health, a healthy diet is essential for weight loss — and regular exercise will not make up for a poor diet, according to an editorial published in the British Journal of Sports Medicine.
Feeding infants an omega-3-supplemented formula led to longer and heavier children, compared to a control formula, says a study funded by Mead Johnson Nutrition and the National Institutes of Health.