The NHS could save more than £40 million a year by increasing the length of time that mothers breastfeed, according to research carried out at Brunel University London.
Lack of a recommendation from a doctor, taste and price are all top deterrences for European consumers reluctant to take omega-3 – but sustainability is not a key concern, according to the results of a seven-country survey from the Global Organization for EPA and DHA Omega-3s (GOED).
Following a Mediterranean diet might be a recipe for a long life because it appears to keep people genetically younger, say US researchers.
When it comes to illnesses linked to poor health choices, there is good news and bad news. The good news is that the rates at which people die from them have been falling for some time. The bad news is that these diseases are still by far the most common cause of death. Cancers, heart disease, diabetes and the rest are still responsible for 89% of total deaths in the UK.
Vitamin D deficiency is not just harmful to physical health -- it also might impact mental health, according to a team of researchers that has found a link between seasonal affective disorder, or SAD, and a lack of sunlight.
Researchers believe they have found the first strong indication that the gut is a natural home to viruses that are as helpful as "friendly bacteria" in maintaining health and keeping infection at bay.
Researchers from Weill Cornell Medical College and the Gladstone Institutes have found a way to prevent noise-induced hearing loss in a mouse using a simple chemical compound that is a precursor to vitamin B3.
How can research in food and diets address how we will live and eat in 2050?
Most eating in developed countries is prompted by psychological factors – not by hunger, according to a peer-reviewed paper from the Institute of Food Science and Technology (IFST).
A recent study has shown that consumers do take into account reference amounts displayed on front of pack nutrition labelling when making their judgements of healthfulness, thus highlighting their importance for the effective presentation of nutrition information.
Our natural gut-residing microbes could play a role in controlling the permeability of the blood-brain barrier - which protects the brain from harmful substances in the blood, say researchers.
We need to reassess where responsibility lies for obesity and who should be spending the money to tackle it.
Diseases linked to smoking tobacco, a lack of exercise, drinking alcohol and eating unhealthily are on the rise, even though we have more information than ever before on the risks involved. All indications are that these so-called “lifestyle” diseases are defeating efforts to persuade people to make the right choices; maybe it’s time for a different approach.
We make the case for a new style of “practice oriented” public health policy, a move which could amount to a significant change of focus for public health.
Experts said regular tests for vitamin D levels are not proven to be beneficial or harmful, despite previous research warning of damaging effects of vitamin D deficiencies in adults.
A recent study conducted by researchers from the Harvard School of Public Health has found an association between yogurt consumption and type 2 diabetes risk, suggesting that increased consumption of the food could lower the risk of the condition developing.
Promoting healthy gut microbiota, the bacteria that live in the intestine, can help treat or prevent metabolic syndrome, a combination of risk factors that increases a person's risk for heart disease, diabetes and stroke.
High blood pressure and nonalcoholic fatty liver disease (NAFLD) are two emerging health problems related to the epidemic of childhood obesity.
Increasing the amount of omega-3s in your diet, whether from fish or flax, will likely decrease your risk of getting heart disease, according to Penn State nutritionists.
High trans fat consumption is linked to worse memory among working-age men, according to research presented at the American Heart Association's Scientific Sessions 2014.
People who frequently cook meals at home eat healthier and consume fewer calories than those who cook less, according to new Johns Hopkins Bloomberg School of Public Health research.