A new study published in the journal Health Affairs by researchers from Syracuse University's Maxwell School and the University of Kentucky reveals that participation in the national Supplemental Nutrition Assistance Program ...
Nov 4, 2019
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Nonnutritive or artificial sweeteners are a growing part of U.S. diets, now consumed by at least one in four children. A new American Academy of Pediatrics (AAP) policy statement offers a summary of the existing data around ...
Oct 28, 2019
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Higher serum levels of elaidic acid, an objective biomarker for industrial trans fat, are associated with an increased risk for developing all-cause dementia and Alzheimer disease, according to a study published online Oct. ...
Oct 24, 2019
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Food sold at restaurants whose menus display energy information are lower in fat and salt than that of their competitors, according to new research from the University of Cambridge.
Oct 16, 2019
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Non-alcoholic fatty liver disease prevalence in Europe is a preventable epidemic, leading researchers will report at the EASL Non-Alcoholic Fatty Liver Disease (NAFLD) Summit 2019 taking place this week in Seville, Spain.
Sep 26, 2019
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Women who experience intimate partner violence, including physical, emotional, and controlling abuse, are more likely to suffer material hardship—the inability to purchase food, housing, utilities, medical care or other ...
Aug 27, 2019
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Latin America and the Caribbean is facing an obesity epidemic while paradoxically the number of people facing food insecurity in the region continues to rise, the OECD and FAO warned in a report on Monday.
Jul 8, 2019
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New figures from Cancer Research UK show that people who are obese now outnumber people who smoke two to one in the UK, and excess weight causes more cases of certain cancers than smoking, as the charity urges Government ...
Jul 2, 2019
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Canada's largest food and beverage manufacturers could aim higher to improve nutrition, reduce obesity and prevent chronic disease, according to a new report by University of Toronto researchers.
Mar 20, 2019
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Food pantry clients are more likely to select whole grains and leafy greens when they are arranged with all ingredients needed to make a meal, reports a new study from the Rudd Center for Food Policy and Obesity at the University ...
Mar 19, 2019
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