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Cooking rice with high arsenic water puts millions at health risk

The use of water contaminated with higher than recommended levels of arsenic could pose a serious health risk to millions, a new study from the University of Sheffield has found.

21 Mar 2024

Can mushrooms improve your memory?

The associations between mushroom intake and cognitive performance.

29 Jan 2024

Plant-based protein emerges as champion for healthy aging in women

Women who consume higher amounts of protein, especially protein from plant-based sources, develop fewer chronic diseases and are more likely to be healthier overall as they age, according to a study led by researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University and published Jan. 17 in The American Journal of Clinical Nutrition.

17 Jan 2024

Whole grain consumption associated with slower memory decline in Black people

Black people who eat more foods with whole grains, including some breads and cereals, quinoa, and popcorn, may have a slower rate of memory decline compared to Black people who eat fewer whole grain foods, according to a study published in the November 22, 2023, online issue of Neurology®, the medical journal of the American Academy of Neurology.

22 Nov 2023

Use of warning labels on meat options could improve public health, study suggests

Cigarette style graphic warning labels could reduce people's meat consumption, according to new research published today (1 November).

31 Oct 2023

How does diet impact rosacea and acne?

The associations between diet, rosacea, and acne.

19 Oct 2023

Early eating habits shape celiac disease risk in young kids, study shows

This long-term study reveals that dietary patterns in the first two years of life can significantly influence the risk of developing celiac disease autoimmunity (CDA) and celiac disease in genetically predisposed children. High intake of vegetable fats and milk at 9 months reduced CDA risk, while at 24 months, certain foods like wheat and vegetable fats increased the risk, emphasizing the role of non-gluten dietary factors.

17 Oct 2023

What's on the menu for elite soccer players? Study reveals dietary habits vary by gender and competition level

Recent study reveals that the dietary habits of elite soccer players are influenced by their competitive levels and gender, with males favoring carbs and females leaning towards lean meats. The findings highlight the need for tailored nutritional guidance to optimize performance and health.

11 Oct 2023

Research shows how resistant starch could slow down progression of non-alcoholic fatty liver disease

The prebiotic resistant starch could play an important role in the treatment of non-alcoholic fatty liver disease (NAFLD) in the future.

5 Sep 2023

Herbs and spices can make healthy food taste better

In response to the low-fat craze of the 1990s, many food companies removed saturated fats from their products, only to replace them with sugars to maintain their palatability.

29 Aug 2023

How effective is the keto diet for managing PCOS?

Scientists discuss the metabolic advantages of the ketogenic diet in the management of polycystic ovarian syndrome.

21 Aug 2023

Could pizza consumption improve rheumatoid arthritis severity?

Investigating whether pizza and its ingredients modulated RA disease activity.

8 Aug 2023

Spicing up taste for smell-loss sufferers: Capsaicin boosts salt perception and flavor

Smell loss does not lead to excessive sodium intake, but individuals may compensate with more salt for flavor. Capsaicin enhances flavor and salt taste intensity in a model soup, improving eating enjoyment for those with smell loss.

21 Jun 2023

Carb conundrum: debunking the link between pasta and obesity

Researchers reviewed existing data on the impact of diet patterns with high pasta content on body weight.

13 Jun 2023

Study reveals consumer perceptions and attitudes toward spirulina and açaí foods

In a recent study published in the journal LWT - Food Science and Technology, researchers in Brazil and Switzerland examined consumer perceptions and attitudes towards açaí and Spirulina.

29 Mar 2023

Global search for sustainable protein sources: Turning to insects, weeds, and fungi to meet rising demand

Researchers explore novel foods such as unconventional legume crops, aquatic weeds, edible fungi, and insects as sources of proteins alternative to meat.

26 Mar 2023

Comparison of food portion sizes across Europe

An Italian study has recently compared the standard portion sizes for different food categories in European countries. The study identifies a wide variation between countries regarding their importance for food, nutrient, and energy consumption.

23 Mar 2023