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How swapping unhealthy foods can significantly reduce your heart risk

More than half of adults and about 60% of children in the U.S. have unhealthy diets, which can contribute to higher rates of health factors such as high blood pressure and obesity, and lead directly to poor health outcomes including deaths from cardiovascular disease and other chronic conditions, according to the American Heart Association.

31 Mar 2026

Benefits from food fortification, yet global nutrient gaps persist

While food fortification reduces micronutrient inadequacies, additional interventions are necessary to ensure balanced nutrition and prevent excess intake.

30 Mar 2026

Whole wheat diets may reduce the risk of inflammatory bowel disease

Enriching the diet with wheat fiber protects mice against intestinal inflammation, according to a study published by researchers in the Institute for Biomedical Sciences (IBMS) at Georgia State University.

25 Mar 2026

Wholegrain rye changes gut bacteria and lowers inflammation in obesity trial

In a 12-week randomized trial, replacing refined wheat with wholegrain rye in a calorie-restricted diet did not produce greater weight loss in adults with overweight or obesity. Wholegrain rye did, however, lower C-reactive protein and alter gut microbiota and short-chain fatty acids in ways that may have positive cardiometabolic implications.

24 Mar 2026

Dragon fruit peel extract enhances bread nutrition and reduces food waste

A research team led by Professor ZHOU Weibiao from the Department of Food Science and Technology at the NUS Faculty of Science has shown that compounds extracted from red dragon fruit peel can be incorporated into bread to increase antioxidant activity and slow starch digestion, offering a potential pathway to healthier staple foods and reduced food waste.

17 Mar 2026

Scientists uncover how the immune system actively builds food tolerance

Food allergies are serious and, for some, potentially deadly. And yet, despite decades of research into allergies and what causes them, very little is known about why the vast majority of people are able to tolerate foods that can sicken or even kill others.

11 Mar 2026

Cytotrait secures £3 M seed funding to address global food security and sustainable agriculture

Cytotrait, a biotechnology spinout company from The University of Manchester focussed on the development of novel traits for food and agriculture, today announced the close of its £3 M seed funding round.

9 Mar 2026

New peptide fragments teach the gut to tolerate food

In little moments like when sipping coffee or licking an ice cream cone, it doesn't seem like your body is pulling off a biological miracle. But it is. That cookie is not you-yet when you put it in your mouth, your body is able to tolerate it and process it without any detriment to your health in a process called oral tolerance. How does the human body make that decision between tolerance and rejection?

9 Mar 2026

Investing in food fortification provides excellent value in fighting global hidden hunger

A comprehensive new systematic review published in The Journal of Nutrition provides the latest evidence that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition.

5 Mar 2026

Experts identify safest and most effective diets for IBS management

This review in Nutrients evaluates the scientific evidence, clinical effectiveness, and safety of major dietary strategies for irritable bowel syndrome, including traditional advice, low-FODMAP, gluten-free, Mediterranean, and starch- and sucrose-reduced diets. It concludes that while the low-FODMAP diet has the strongest short-term evidence, no single approach fits all patients, and dietitian-led personalization is essential.

2 Mar 2026

Big breakfast study reveals protein curbs appetite but fiber delivers stronger gut microbiome benefits

A randomized crossover weight loss trial in adults with overweight or obesity found that higher protein big breakfasts improved satiety, while higher fibre breakfasts produced slightly greater weight loss and more favourable gut microbiota markers. Both diets improved metabolic biomarkers, but microbiota changes reflected surrogate gut health indicators rather than direct clinical outcomes.

15 Feb 2026

Three daily servings of full-fat dairy do not worsen weight or blood markers

This randomized 12-week trial examined whether adding three daily servings of full-fat dairy to diets aligned with Canada’s Food Guide affects body weight, cardiometabolic markers, and nutrient intake in adults with overweight or obesity. Full-fat dairy intake did not adversely affect weight, body composition, or metabolic health and increased calcium and protein intake, supporting dietary compatibility rather than therapeutic benefit.

26 Jan 2026

Can dietary supplements support nutrition security as climate change disrupts food systems?

Environmental change is reshaping food availability, nutrient quality, and health risks, exposing major gaps in how nutrition science addresses climate-related stressors. This perspective argues that dietary supplements may have a context-dependent role but require rigorous, interdisciplinary research before informing public health action.

19 Jan 2026

Specific foods linked to autism risk via immune pathways

Genetic and clinical data suggest dietary factors may influence autism risk via immune pathways, highlighting the need for further research in this area.

14 Jan 2026

Dietary protein reshapes how cholera bacteria colonize the gut

Researchers investigate the role of dietary components and the gut microbiota in cholera.

13 Jan 2026

A high-protein diet shows strong anti-cholera effects

Cholera, a severe bacterial infection that causes diarrhea and kills if untreated, can be defeated with a diet high in protein, according to a new study from UC Riverside.

8 Jan 2026

Estrogen drives gut pain and explains higher rates of IBS in women

Women are dramatically more likely than men to suffer from irritable bowel syndrome (IBS), a chronic condition causing abdominal pain, bloating, and digestive discomfort.

18 Dec 2025

Fructans and ATIs impact digestive health in beer

The GLUTEN3S research group of the University of the Basque Country (EHU) has identified the presence of fructans and amylase/trypsin inhibitor (ATI) proteins in gluten-free beers made from barley, compounds that can cause digestive symptoms in sensitive individuals. Its content is comparable to that of traditional beers containing gluten, according to a study published in the Journal of Food Composition and Analysis.

16 Dec 2025

Unnecessary gluten-free diets may put children at risk

Understanding gluten-related disorders is crucial for pediatric nutrition, as gluten-free diets can pose health risks without appropriate medical supervision.

15 Dec 2025

White bread vs wholegrain: which one is actually better for your health?

This review dispels common myths about white and wholegrain bread by examining their composition processing and health effects. It concludes that while wholegrain breads offer added benefits white bread remains a safe affordable and nutritionally meaningful staple when fortified.

11 Dec 2025