Making alcohol-free beer more widely available on draft in pubs and bars may help people switch from alcoholic to alcohol-free beer, a new study published in Addiction has found. Pubs and bars taking part in the University ...
Mar 20, 2024
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Unhealthy food dominated the weekly grocery store flyers. As much as two thirds of the space was taken up by less healthy foods according to a study from the University of Gothenburg. The advertising does not seem to support ...
May 31, 2023
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In 2016, Chile introduced the gradual implementation of a comprehensive and mandatory food labeling law that was designed to warn consumers of the risks of unhealthy foods. To do so, the law required that if a product contained ...
Oct 13, 2022
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As you read this, health officials are busy finalising the government's review of the health star rating system on packaged foods.
Jul 3, 2020
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Outcomes of the five year review of the Health Star Rating (HSR) take Australia and New Zealand's nutrition labels a step closer to being world-leading, according to an analysis of front-of-pack labeling published in BMJ ...
Dec 19, 2019
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People are likely to choose healthier and more sustainable canteen meals if they are labelled with a traffic light system, according to research from Queen Mary University of London.
Mar 19, 2019
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As prescription drug spending continues to rise in the United States, along with prices for new and well-established drugs, insurers, employers and patients are searching for ways to cut costs. A new study led by UC Berkeley ...
Aug 22, 2017
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People eating at fast food restaurants largely underestimate the calorie content of meals, especially large ones, according to a paper published today in BMJ.
May 23, 2013
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Millions of seniors are turning down free money. The Low Income Subsidy for Medicare Part D is a rare beast in economics research. The subsidy provides prescription drug coverage essentially free for low-income adults. That ...
May 6, 2013
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Fish oil is an underused ingredient in the food industry because of its association with a strong odor and aftertaste. A new study in the February issue of the Journal of Food Science, published by the Institute of Food Technologists, ...
Feb 16, 2012
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