Genetics

It's not just what you eat, it's what's eating you

Restricting how much you eat without starving has been shown to robustly extend lifespan in more than 20 species of animals including primates. How this works is still unclear. In a new study published in PLOS Genetics, neuroscientists ...

Health

New French study explores risks of ultra-processed food

A major French study published Monday has found for the first time a link between the consumption of ultra-processed foods and a higher risk of death, but researchers warned more work was needed to determine which mechanisms ...

Diseases, Conditions, Syndromes

Eating a plant rich diet reduces risk of developing COVID-19

A recent study, published in Gut, by researchers from King's and Harvard Medical School, examines data from nearly 600,000 ZOE COVID Study app contributors. Participants completed a survey about the food they ate during Feb ...

Diabetes

Food processing linked to an increase in type 2 diabetes

Modern methods of food production and processing have contributed to a dramatic escalation of type 2 diabetes diagnoses in Australia and the associated financial cost is expected to double to more than $2 billion by 2025.

Neuroscience

Scientists find brain mechanism that naturally combats overeating

Food is, generally speaking, a good thing. In addition to being quite tasty, it is also necessary for survival. That's why animals have evolved robust physiological systems that attract them to food and keep them coming back ...

Overweight & Obesity

Highly processed foods linked to addictive eating

A new University of Michigan study confirms what has long been suspected: highly processed foods like chocolate, pizza and French fries are among the most addictive.

Health

Is 'when we eat' as important as 'what we eat'?

In a review of research on the effect of meal patterns on health, the few studies available suggest that eating irregularly is linked to a higher risk of metabolic syndrome (high blood pressure, type 2 diabetes and obesity). ...

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