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Lower-calorie meals look cheaper, but there’s a catch in the price

Analysis of 7,392 menu items from 200 large restaurant chains found that lower-calorie options on two major UK food delivery platforms carried a substantially higher cost per 100 kcal than higher-calorie items. The findings suggest that per-calorie pricing may create financial disincentives for choosing lower-calorie foods, with potential implications for diet-related health inequalities.

19 Aug 2026

A Mediterranean ingredient gave gluten-free pasta an unexpected upgrade

Researchers developed carob-enriched gluten-free tagliatelle that increased dietary fiber and antioxidant activity while reducing starch digestibility and improving pasta structure. A 20% carob substitution provided the best overall balance of functional properties, texture, and consumer acceptance, although clinical health benefits remain to be established.

17 Aug 2026

Why pulses could play a bigger role in healthy and sustainable diets

A narrative review finds that pulses may support gut and metabolic health through their fiber, protein, phytochemicals, and interactions with the gut microbiota, while offering a lower environmental footprint than many animal protein sources. Human evidence is strongest for selected cardiometabolic outcomes, while many microbiome and fermentation-related benefits remain supported mainly by animal and laboratory studies.

9 Aug 2026

New research highlights carbohydrate role in early human brain development

Fruit, honey and other naturally sweet foods may have helped fuel the evolution of the human brain, according to new research from the University of Sydney and the University of Glasgow.

7 Aug 2026

Swiss flagship project harnesses AI and sensors for diabetes prevention

Type 2 diabetes generates high healthcare costs in Switzerland and causes significant suffering for those affected.

6 Aug 2026

Low-fat diet lowers dietary glycation compounds for years in postmenopausal women

Researchers analyzing dietary data from 40,209 postmenopausal women found that a low-fat pattern emphasizing fruits, vegetables, and grains was associated with sustained reductions in estimated dietary advanced glycation end-product intake over approximately seven years. The findings suggest broad dietary changes may lower dAGE intake without specific cooking instructions, although the study did not measure biological AGE exposure or determine whether the reductions influenced breast cancer outcomes.

29 Jul 2026

New AI-driven EMG control framework improves robotic assistance for older adults

As people age, declines in muscle strength, coordination, and sensory function often make activities of daily living, such as doing laundry, getting dressed, cooking, carrying objects, and using tools, increasingly difficult.

28 Jul 2026

This edible flower could do more than brighten a plate

A review of 76 publications finds that pot marigold contains more than 500 reported secondary metabolites, along with natural pigments, antioxidants, and substantial dietary fiber. Early food studies report promising results in yogurt, bread, pasta, and edible oils, but limited product trials and no clinical evidence currently prevent human health claims.

28 Jul 2026

FDA-issued sodium targets appear to have minimal impact

In 2021, the U.S. Food and Drug Administration (FDA) issued Phase I voluntary sodium reduction targets to encourage manufacturers to lower the amount of sodium in packaged food products by 2024.

25 Jul 2026

Two microscopic parasites cause widespread diarrheal illness across America

You've seen the alarming headlines about parasites causing "explosive diarrhea" across the U.S. Two microscopic parasites – cyclospora cayetanensis and cryptosporidium – can both cause prolonged gastrointestinal illness, including watery diarrhea, stomach cramps, and dehydration.

24 Jul 2026

Red meat intake emerges as a potential pancreatic cancer risk factor

A systematic review and meta-analysis of 16 studies involving nearly 2 million participants found that higher red meat intake was associated with a modestly higher risk of pancreatic cancer. Processed meat intake showed no statistically significant association, although variation between studies means a small effect cannot be excluded.

22 Jul 2026

Corn-based foods linked to higher mycotoxin exposure in pregnancy

Consuming common foods such as corn chips and popcorn may put pregnant women at risk of being exposed to mycotoxins – harmful substances produced by mold – according to Rutgers researchers.

22 Jul 2026

Scientists develop healthier sausage rolls without sacrificing flaky pastry

Professor Stephen Euston and Dr. Hector Mora Gallego from the School of Engineering and Physical Sciences are working with industry collaborators New Food Innovation and AB Mauri, to develop a new way to cut the saturated fat in the layered dough used in sausage rolls.

6 Jul 2026

Iron overload gradually increases neurons' vulnerability to neurodegeneration

Neurodegenerative diseases affect tens of millions of people worldwide. Among these, Alzheimer's and Parkinson's diseases are the most common; in the United States alone, the Alzheimer's Disease Association and Parkinson's Foundation report roughly 7 million people with Alzheimer's and another million with Parkinson's.

25 Jun 2026

Lack of clean cooking fuel and electricity threatens global health, well-being

At a time when energy security and affordability have risen to the top of the development agenda, 655 million people globally still lack access to electricity, and two billion use polluting fuels and technologies for cooking putting their health and well-being at risk.

25 Jun 2026