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What four pregnancy eating patterns revealed about mothers and newborns

Researchers analyzing 1,404 pregnant women in Germany identified four distinct dietary patterns that differed substantially in maternal BMI, socioeconomic status, age, and gestational weight gain. A vegetable-rich pattern was also associated with selected neonatal measures, including greater birth length, but most newborn associations were modest or nonsignificant, and the observational study cannot establish causality.

6 Sep 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

Carbohydrate foods needing clearer nutrition guidance

Research identifies misalignments in perceptions of carbohydrate food healthfulness, suggesting priorities for nutrition education and public health messaging.

30 Jul 2026

Nutritional quality matters more than processing level for long-term health

What makes a diet healthy-or not? According to a new study, nutritional quality matters more than processing level when it comes to long-term health.

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

New genome editing tool unlocks fungi's hidden drug-producing potential

Researchers have spent decades-and billions of dollars-sequencing animal and crop genomes, but fungi have historically been the forgotten middle child of genomics, only noticed when they're ruining bread or colonizing toes.

2 Jul 2026

Tiny cellular structure found crucial for brain development processes

A largely overlooked structure inside our cells may play a crucial role in how the brain forms, offering new insight into developmental disorders and potential therapies.

8 May 2026

Celiac disease weakens gut microbes that digest fiber

Findings suggest that impaired fiber metabolism in celiac disease is due to microbial deficits, not just diet, emphasizing the need for targeted interventions.

2 Apr 2026

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

UPFs before conception may shape fertility and embryo growth

Findings show ultraprocessed food consumption before conception influences fertility and embryonic development, urging further research in this area.

26 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

Yogurt, cheese, and chocolate consumption is tied to reduced mortality risk, researchers report

A large meta-analysis of 50 cohort studies involving over three million adults found that higher consumption of certain fermented foods is associated with lower risks of all-cause and cardiovascular mortality. Fermented milk products also showed inverse associations with cancer mortality, while other foods like miso and bread showed no consistent effects.

17 Mar 2026

Alcohol intake linked to lower micronutrient intake in men with type 2 diabetes

Researchers analyzed 1,565 Japanese outpatients with type 2 diabetes and found that higher alcohol consumption was associated with lower intake of several micronutrients, particularly potassium, calcium, and vitamins A and C, in younger men. The study also linked alcohol intake to a savory dietary pattern rich in rice, meat, fish, and seasonings, highlighting age- and sex-specific nutritional risks.

9 Mar 2026

High-fat diets cause more damage to metabolic health than carbohydrates

In recent years, many media reports and social media influencers have emphasized the dangers of eating too many carbohydrates.

10 Feb 2026

Reducing sodium in common foods could prevent heart disease and stroke

Lowering sodium in packaged and prepared foods could significantly improve cardiovascular health and prevent many cases of heart disease, stroke and deaths in the general population in France and the U.K., according to two new research studies published today in Hypertension, an American Heart Association journal.

26 Jan 2026

Nutrition experts call for dietary fiber recognition as an essential nutrient

Ōtākou Whakaihu Waka nutrition experts are calling for dietary fiber to be officially recognized internationally as an essential nutrient - the first 'new' essential nutrient in more than 50 years.

21 Jan 2026

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

How specific foods reshape oxidative stress responses during and after high-intensity training

Carbohydrate-rich foods blunt acute oxidative stress during fasted high-intensity exercise, while polyphenol-rich foods accelerate early recovery by reducing post-exercise ROS. Findings highlight how nutrient timing shapes redox responses in sedentary young women undergoing resistance-circuit HIIT.

11 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