Researchers have known for more than 50 years that eating oats can lower cholesterol levels and thus reduce a person's risk of developing cardiovascular disease.
Common food additive could be combined with tofu to control appetite and calorie consumption in Asian diets
The food additive polydextrose could be put into tofu to reduce hunger pangs and stimulate weight loss in people of Chinese ethnicity, according to new research from A*STAR.
Consumers need to be better protected from misleading nutrition and health claims on food packaging, according to new research.
The severity of exercise-induced asthma can be significantly reduced by taking prebiotics – food ingredients which target beneficial bacteria in the gut – according to new research.
What we eat in the canteen and buy in the supermarket for dinner depends on the order in which the dishes are presented, and how easy it is to get to the products. This is the conclusion of a collaborative review of existing ...
Most people only think about drinking water when they are thirsty; but by then it may already be too late.
The trace element zinc has an impact on the essential metabolic functions of most living organisms. New research carried out by the Chair of Animal Nutrition at the Technical University of Munich (TUM) has found that even ...
Researchers at King's College London have found no significant link between eating the evening meal after 8pm and excess weight in children, according to a paper published this month in the British Journal of Nutrition.
A new study by the University of Liverpool's Institute of Ageing and Chronic Disease has identified food stuffs that can help prevent chronic inflammation that contributes to many leading causes of death.
A new study published in the British Journal of Nutrition appears to back up the adage that a little of what you fancy does you good.