Akkermansia muciniphila inhabits the large intestine and is thought to account for between 1 percent and 5 percent of all intestinal bacteria in adults. Scientists suspect it helps preserve the coat of mucus that lines the walls of our intestines. It may also play a role in making the polyphenols we eat in plant-based foods more available to our cells.
Milkshakes with “alarmingly high” levels of sugar are being sold across UK high street restaurants and fast food chains, according to a survey by UK lobby group Action on Sugar.
Pregnant women who increase their intake of omega-3 long-chain fatty acids are less likely to have a premature birth, according to a new Cochrane Review, updating initial research carried out in 2006.
Study finds that individuals diagnosed with schizophrenia, bipolar disorder, and depression have diets that are more inflammatory and higher in calories.
Researchers have shown that so-called 'brown fat' interacts with the gut hormone secretin in mice to relay nutritional signals about fullness to the brain during a meal. The study bolsters our understanding of a long-suspected role of brown adipose tissue (BAT) - a type of body fat known to generate heat when an animal is cold - in the control of food intake.
Why do some people manage their emotions with food while others don’t? One psychological concept that helps to explain this difference is 'adult attachment orientation'.
A new study conducted among more than 177,000 students suggests that insufficient sleep duration is associated with an unhealthy lifestyle profile among children and adolescents.
Action is needed beyond the farm gate to curb the processing and marketing of unhealthy or unsafe foods. But it is also vital to ensure farm policy promotes healthy food production and does not support continued production of foods or systems that contribute to unhealthy or unsafe diets which have a huge societal and economic cost.
Soya, almond, oat... Whether for health issues, animal welfare or the future of the planet, ‘alt-milks’ have never been more popular. Are we approaching dairy’s final days?
Alzheimer's patients are five to 10 times more likely to suffer unprovoked seizures compared to healthy individuals. Alzheimer's patients often also have reduced levels of ascorbate, or vitamin C.
Although it is unclear whether zinc deficiency contributes to autism, scientists have now defined in detail a possible mechanistic link. Their research shows how zinc shapes the connections or 'synapses' between brain cells that form during early development, via a complex molecular machinery encoded by autism risk genes.
People who drink sugary beverages are more likely to eat fast food and confectionery and less likely to make healthy dietary choices, new research has found.
This study suggests there could be more to that morning coffee than a boost in energy and attention. The popular brew may also protect you against developing both Alzheimer's and Parkinson's disease.
A clinical trial has shown eating oily fish such as mackerel, salmon, trout and sardines as part of a healthy diet can reduce asthma symptoms in children.
Ageing and a low life expectancy are caused, at least partly, by oxidative stress. Scientists have discovered that zinc can activate an organic molecule found in coffee and tea, helping to protect against oxidative stress.
A new study suggests that childhood obesity, now at epidemic levels in the United States, may affect school performance and coping skills for challenging situations.
From the standpoint of heart health, the Tsimane are a model group. A population indigenous to the Bolivian Amazon, the Tsimane demonstrate next to no heart disease. They have minimal hypertension, low prevalence of obesity and and their cholesterol levels are relatively healthy. And those factors don't seem to change with age.
Moving to a new country can be challenging, not just for us but also for our bacteria. A compelling new study published in Cell suggests migration between certain countries can profoundly affect the bacteria that live in our digestive systems, with important implications for our health.
Comparing the properties of cold- and hot-brew coffee, researchers found similar acidity in both, but higher antioxidant levels in hot coffee.
A recent review suggests that a phospholipid form of omega-3 in fish and fish roe may reduce Alzheimer's disease risk in APOE4 carriers.