(Medical Xpress)—Banning the use of trans fats in the preparation of foodstuffs is one of the most effective ways to prevent some of the world's biggest killer diseases, but many governments are not taking such action because ...
Apr 4, 2013
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Eating Southern-style foods may be linked to a higher risk of stroke, according to research presented at the American Stroke Association's International Stroke Conference 2013.
Feb 7, 2013
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Regular consumption of deep-fried foods such as French fries, fried chicken and doughnuts is associated with an increased risk of prostate cancer, and the effect appears to be slightly stronger with regard to more aggressive ...
Jan 28, 2013
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Obesity rates in young people in Britain appear to be going into reverse, a top gathering of health officials heard Monday, as the message on the risks of being overweight seems to be getting through.
Oct 22, 2012
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The heart health of millions of Europeans is still at risk because of the persistently high trans fatty acid content of certain fast and convenience foods, indicates research published in the online journal BMJ Open.
Sep 17, 2012
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Could a clinic-based intervention that assists in dealing with childhood obesity be scaled down into an easily-taught, community-based program? Yes, according to a new feasibility study conducted by researchers at Temple ...
Sep 17, 2012
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When stressed, about 30 percent of blacks hold onto too much sodium, the equivalent of eating a small order of fast food French fries or a small bag of potato chips, researchers say.
Sep 7, 2012
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(AP)—On death row, last meals tend to be high in calories and heavy on meat.
Aug 29, 2012
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Popeye inspired a generation of growing Baby Boomers to eat its spinach. Today, role models such as Batman can prompt children to develop their own healthy eating habits, a recent Cornell University study finds.
Jul 19, 2012
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(Medical Xpress) -- After going without food for 18 hours, most of us would rather reach for French fries or chicken fingers than green beans or carrots, according to a new study from Cornell's Food and Brand Lab.
Jun 29, 2012
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