In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced ...
A new study has uncovered the genetic processes that link insufficient protein consumption during pregnancy with the development of muscle problems in mothers and their male offspring.
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.
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.