Health

In EU, a food fight over nutrition labels

Europe is taking longer than planned to concoct an EU-wide food-labelling system after a colour-coded scheme created in France did not go down well in culinary rival Italy.

Cardiology

How cholesterol affects your heart

Most people know that high cholesterol is bad for their heart, but few people really understand what cholesterol is. Dr. Claire Haga, a Mayo Clinic family physician, explains why it's so closely related to heart problems. ...

Health

How to read the new nutrition facts label

The Food and Drug Administration has updated the Nutrition Facts label on packaged foods and beverages to reflect new scientific information, including the link between diet and chronic diseases. Manufacturers with $10 million ...

Health

Is label literacy a key to healthier food choices?

Health-related factors have a significant impact on the foods people buy. With the seemingly overwhelming number of products on shelves, a new survey offers insights into which information on food labels is most influential—and ...

Health

1-2-3 approach to eating fruits and veggies

Is it a challenge for you to eat all five servings of fruits and vegetables every day? The 1-2-3 approach can help you pack in all your servings—and more—throughout the day.

Biomedical technology

Do at-home COVID-19 tests expire?

Perhaps you stocked up when at-home COVID-19 test kits were hard to come by, before the U.S. federal government started a program to mail some to each household. Or maybe you found a bunch of test kits for a good price at ...

Medications

FDA revisits safety of newer birth control drugs

Birth control drugs that were heavily promoted as having fewer side effects and the ability to clear up acne and other hormonal bothers are under new scrutiny from safety regulators.

Health

Food safety expert explains food labels and their regulations

Understanding what terms such as "natural," "organic" and "local" on food labels really mean is important before purchasing any food product, according to Kansas State University food safety specialist Londa Nwadike.

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