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Eating French fries raises type 2 diabetes risk, major study finds

A large, multi-decade cohort study found that frequent French fry consumption raises type 2 diabetes risk, while baked, boiled, or mashed potatoes do not. Swapping any type of potato for whole grains, but not white rice, lowers diabetes risk.

6 Aug 2025

Hemp seeds: The surprisingly complete protein hiding in plain sight

Researchers reviewed the nutritional and functional potential of industrial hemp seeds, highlighting their complete protein, healthy fat, and fiber content. The review outlines how processing innovations and market forces could make hemp a leading ingredient in plant-based and functional foods.

24 Jul 2025

Low-gluten diets disrupt gut health by depleting key bacteria

Long-term gluten reduction may disrupt gut microbiota balance, reducing beneficial bacteria and increasing ethanol, linked to inflammation and metabolic risks.

24 Jul 2025

Cricket flour pasta offers a safe, sustainable protein alternative

A 10% cricket flour blend in pasta enhances protein and minerals, offering a sustainable solution to malnutrition without compromising safety or flavor.

11 Jul 2025

Pasta gets a protein upgrade with eco-friendly cricket flour

Cricket flour is rich in protein, essential minerals, and healthy fats, offering a sustainable boost to the nutritional quality of wheat pasta. Adding just 10% cricket flour to pasta significantly improves nutrient content and meets daily amino acid requirements while ensuring food safety.

10 Jul 2025

Could your pregnancy diet shape your child’s immune future?

Researchers found that a pro-inflammatory maternal diet during pregnancy was linked to a 16% increased risk of type 1 diabetes in offspring. This large Danish cohort study suggests that maternal dietary patterns may shape long-term autoimmune risk in children.

2 Jul 2025

Are we ready for bugs at dinner, or is the world just not that hungry for change?

Insect-based foods face major barriers, including taste, cost, and cultural acceptance, that limit their potential to replace meat in Western diets. The review finds that plant-based alternatives remain more promising for reducing environmental impacts.

24 Jun 2025

Intermittent fasting shows similar weight loss benefits to traditional diets

Intermittent fasting diets appear to have similar benefits to traditional calorie-restricted diets for weight loss, suggests an analysis of trial evidence published by The BMJ today.

19 Jun 2025

Mycotoxin exposure during pregnancy linked to lower birthweight

Exposure to mycotoxins – a broad group of harmful substances produced by mold – during pregnancy may impact placental function, which could result in lower birthweight in humans, according to Rutgers Health researchers.

16 Jun 2025

Meal and sleep timing play key roles in diabetes prevention

High-resolution digital tracking reveals how daily habits, meal timing, sleep, and physical activity shape metabolic risk for type 2 diabetes. Meal timing, sleep patterns, and activity windows each play distinct roles in insulin resistance and glucose control.

12 Jun 2025

Why choosing different foods each day could lower your diabetes risk

A large European study found that consuming a greater variety of plant-based proteins, vegetables, and major food groups is linked to a lower risk of developing type 2 diabetes. The protective effect was strongest in women and individuals without central obesity.

11 Jun 2025

High oleic acid diet could drive obesity more than other types of dietary fats

Eating a high-fat diet containing a large amount of oleic acid – a type of fatty acid commonly found in olive oil – could drive obesity more than other types of dietary fats, according to a study published in the journal Cell Reports.

5 Jun 2025

Back-to-basics, 'not fad' diets beat heart disease and diabetes

This review examines dietary interventions that can improve cardiometabolic health, highlighting the role of whole foods in reducing heart disease and diabetes.

4 Jun 2025

Variability in blood sugar response depends on individual's metabolic health status

A study led by researchers at Stanford Medicine shows that differences in blood sugar responses to certain carbohydrates depend on details of an individual's metabolic health status.

4 Jun 2025

Lean pork proven to enhance plant-forward diets for older adults

A newly published clinical feeding study out of South Dakota State University suggests that lean pork can play a central role in plant-forward dietary patterns for aging adults, offering high-quality protein, broad acceptability and alignment with current dietary guidance.

13 May 2025

Cultural comfort: How pasta became Italy’s edible happiness ritual

A multi-method study of over 1,500 Italians found that pasta consumption is consistently associated with increased happiness, especially when eaten socially. Psychological traits like mindfulness and lower stress enhanced these positive emotional effects.

11 May 2025

Gene deletion in wheat lowers allergenic proteins while maintaining bread quality

Wheat is a major source of calories, carbohydrates and protein worldwide, and its distinctive gluten proteins are what gives bread and pasta dough texture and elasticity.

5 May 2025

Do edible insects deliver on protein and sustainability? New study gives answers

Researchers from the University of Pisa analyzed 523 insect-based food products sold online in Europe, evaluating their species, formulations, and nutritional profiles. They found that these products, though diverse and protein-rich, face cultural resistance and high prices, limiting their dietary integration.

23 Apr 2025

How to pick healthier gluten-free bread

Gluten-free (GF) breads and flours often contain less natural fiber and more fat than gluten-containing counterparts, with added psyllium or gums boosting fiber at the cost of higher saturated fats. Researchers urge better formulation to match GF diets’ nutritional quality to traditional options.

9 Mar 2025

Carbs aren’t the hunger culprit: New research overturns belief that glycemic index drives overeating

A Cell Metabolism study finds that while high-GI meals spike insulin and glucose, they don’t increase hunger or consistently drive overeating, challenging the carbohydrate-insulin model’s central claims about obesity.

5 Mar 2025