Researchers have discovered raw fruit and vegetables may be better for your mental health than cooked, canned and processed fruit and vegetables.
A surge in childhood food allergies across the United States has turned classrooms into homemade-treat-free zones and parents into experts at scanning labels. But what’s fact and what’s fiction?
Long-term results of a randomized study demonstrate sustained improvements in hepatic encephalopathy episodes, hospitalizations, and cognitive performance compared with standard-of-care.
From Cherry Bakewells to Fray Bentos pies, do we really understand the cocktail of ingredients in our favourite brands? Nutritionists assess them – and just what they might mean for our health.
Advances in science and technology and socio-economic and political changes this last century have had a major impact on the way food is produced, processed, distributed and sold, and our eating habits and diets. At the same time, nutrition scientists have been acquiring, organising and communicating evidence about the relationships between our (changing) diets and health.
Recent research details "the first empirical human data to translate preclinical rodent findings to confirm a link between plasma anandamide concentrations in children with ASD".
The Soft Drinks Industry Levy charges manufacturers based on the amount of sugar added to beverages. Campaigners hope it will reduce obesity levels and improve health.
Pregnant women supplemented with the omega-3 fatty acid DHA during pregnancy are more likely to have children with a higher fat-free mass at age five, researchers suggest.
The results of a new study show that "binge eating," which affects some Parkinson's patients, is associated with an impairment of working memory. This deficit prevents people from remembering the long-term goal of healthy eating behaviours.
A series of six articles appearing in the March issue of The Journals of Gerontology, Series A: Biological Sciences and Medical Sciences finds new correlations between a Mediterranean diet and healthy aging outcomes - while also underscoring the need for careful approaches to the use of data in order to measure the diet's potential benefits.
US research discovers 35% increase in levels of chemical linked to disease in those who dined at restaurants the previous day.
For decades the food industry has played on our desire to fit in, a strategy that has already stealthily altered our eating habits. We've been persuaded that a mid-morning and mid-afternoon snack are part of everyone's day, and that it's normal to have frozen pizza and ready-meals in your shopping trolley, and you don't watch television in the evening without a snack to hand.
A plethora of conditions, from obesity to anxiety, appear to be linked to the microbes inside us.
Piglets from choline-deficient mothers have smaller brains with less grey and white matter.
Medical students say they currently learn almost nothing about the way diet and lifestyle affect health - and they should be taught more.
A new book by Scott C. Anderson details the microbiome and the brain. Studying and changing the microbiome to affect health has become the newest frontier of medicine, both via legitimate, evidenced-base practices and some quackadoodles cashing in on the latest fad.
The food preferences of different bacteria in our guts may have major implications for our own digestive health, say researchers.
A scientific paper has revealed that some nutrients found in food may help reduce the symptoms of psychotic illness, when used in the early stages of treatment.
Researchers have reported that pregnant women who consumed a supplement of DHA (docosahexaenoic acid), a nutrient added to U.S. infant formulas since 2002, tend to have children with higher fat-free body mass at 5 years old.
While the adverse effects of antibiotic use on the human microbiome are well documented, other commonly used medicines may also have a similar impact, warn researchers.