Children who are what we often think of as temperamental, are particularly vulnerable to developing eating habits that can lead to unhealthy weight gain and difficulties with food and eating.
Pregnant women who take extra choline supplements may mitigate the negative impact that viral respiratory infections, including COVID-19, can have on their babies
Mucus is the first line of defence against bad bacteria in our gut. But could it also be part of our defence against diseases of the brain?
Harvard University scientists have identified a new gut-brain connection in amyotrophic lateral sclerosis (ALS), also known as motor neurone disease (MND), through a study in mice.
The researchers found that in mice with a common ALS genetic mutation, changing the gut microbiome using antibiotics or faecal transplants could prevent or improve disease symptoms.
A team of researchers at McMaster University has developed a reliable and accurate blood test to track individual fat intake, a tool that could guide public health policy on healthy eating.
Autistic traits in childhood come before behaviours characteristic of eating disorders, and so could be a risk factor for developing eating disorders.
Controlling the body's inflammatory response to SARS-CoV-2 will likely be as important as antiviral therapies or a potential vaccine
Flavonoids, compounds found in almost every fruit and vegetable, can reduce your risk of developing certain cancers, heart disease and stroke. Now, recent evidence even suggests that diets high in flavonoids can actually lower your risk of Alzheimer’s disease and dementia as well.
A new study has found an association between low average levels of vitamin D and high numbers of COVID-19 cases and mortality rates across 20 European countries.
Resistance training combined with a healthy diet rich in omega-3 fatty acids helps older women bring about gains in strength and mobility. That is researcher Peter Edholm's conclusion in his thesis, which also shows exercise in middle age is linked to healthy aging.
Educational status appears to have positive influence on a healthy diet, particularly in low income countries, according to new research examining European nutritional data.
A new study is among the first to trace the molecular connections between genetics, the gut microbiome and memory in a mouse model bred to resemble the diversity of the human population.
The COVID-19 cure rate in China was significantly associated with selenium status - areas with high levels of selenium were more likely to recover from the virus.
Public Health England is recommending people consider taking daily vitamin D supplements throughout the spring and summer as the coronavirus lockdown continues.
An international research team, including Professor Philip Calder from the University of Southampton, has published a new report advising how the public can support their immune system and give it the best chance of fighting the coronavirus.
Obesity and chronic metabolic disease is killing COVID-19 patients: now is the time to eat real food, protect the NHS and save lives.
The discovery of a specialized gut-brain circuit offers new insight into the way the brain and body evolved to seek out sugar. By laying the foundation for new ways to modify this circuit, this research offers promising new paths to reducing sugar over-consumption.
Adherence to the Mediterranean diet - high in vegetables, whole grains, fish, and olive oil - correlates with higher cognitive function. Dietary factors also seem to play a role in slowing cognitive decline.
The food animals eat can change how they perceive future food. Researchers have discovered the basic science of how sweet taste perception is fine-tuned in response to different diets. This response uses the same machinery that the brain uses to learn.