Pregnant women who had low plasma levels of long chain omega-3 fatty acids in their first and second trimesters were at a significantly higher risk of early preterm birth when compared with women who had higher levels of these fatty acids, according to new research.
The BDA has called for sweeping changes to food marketing and product formulation, as new research by Cardiff University reveals the extent of misleading claims on sugar-rich cereals aimed at children.
The keto diet is one of a series of fashionable low carb diets that include the Atkins diet, the South Beach diet and the Zone diet. There are hundreds of people selling ketogenic diet plans available - but what exactly is it, what nutritional and physical implications does it entail, and is it actually any good?
Investigations into the relationship between nutrition and aspects of brain function relevant to mental health date back to the 1970s, and the subject forms central theme of FAB's work. But this area of research has recently gained new momentum within psychiatry.
A sweeping and inclusive look at facts, fiction and questions surrounding omega 3 fatty acids and their relation to human health. Includes contributions from FAB's Dr Alex Richardson and Professor Michael Crawford.
Eating high fibre foods may reduce the effects of stress on our gut and behaviour, according to new research published in The Journal of Physiology.
Data from over 5,000 adults over the age of 60 indicates that as waist:hip ratio increases, so does cognitive impairment. The findings have significant implications as the global prevalence of dementia is predicted to increase from 24.3 million in 2001 to 81.1 million by 2040.
People who abstain from alcohol or consume more than 14 units a week during middle age (midlife) are at increased risk of developing dementia, a new study finds.
A science advisory from the American Heart Association counsels against regular and long-term consumption of diet beverages, particularly in children. Instead, the group of leading nutritionists, doctors and researchers urged people to replace sugary and diet drinks with plain, carbonated or unsweetened flavoured water.
Interview with Dr. Julia Rucklidge. Dr. Rucklidge is professor of clinical psychology at the University of Canterbury in New Zealand, and leads the Mental Health and Nutrition Research Group.
Reduced levels of plasmalogens - a class of lipids created in the liver that are integral to cell membranes in the brain - are associated with an increased risk of Alzheimer's Disease, according to new research.
Four new studies reported at the Alzheimer's Association International Conference (AAIC) 2018 in Chicago investigated how the digestive system, including gut and liver functions, may be related to changes in the brain, and to brain disorders such as Alzheimer's disease and other dementias.
Something as simple as a dietary supplement could reduce disruptive, even abusive behaviour, according to newly released research by a team led by a UMass Lowell criminal justice professor.
Gluten-free foods are one of the latest nutritional trends, with many parents assuming foods with a gluten-free label are healthier than foods with gluten.
A new EEG study reveals when activity in the dorsolateral prefrontal cortex is suppressed, cravings for high calorie food increases.
UNSW Sydney researchers presenting at the Developmental Origins of Health and Disease Conference in Sydney this week highlighted evidence that suggest changes to a mother's microbiome, or gut health, brought on by obesity or a high fat diet during pregnancy can be transferred to the microbiome of her offspring.
The reason why some people find it so hard to resist finishing an entire bag of chips or bowl of candy may lie with how their brain responds to food rewards, leaving them more vulnerable to overeating.
Recent study examines two biological 'systems' alongside the symptom profiles of participants diagnosed with ME/CFS, compared with controls. Questioning Answers provides a brief analysis.
Iron fortification: Adolescent students in a rural school in India who consumed an iron-biofortified version of the grain pearl millet exhibited improved attention and memory compared to those who consumed conventional pearl millet, according to Penn State researchers.
A new Acta Paediatrica study indicates that following the Mediterranean diet may improve adolescents' academic performance, and the effect may relate to sleep quality.