There was more than one Palaeolithic diet, and none of them may have been that healthy - but barely any of the foods eaten are available anymore anyway, say researchers.
Wild blueberries may help alleviate low level inflammation and hypertension associated with the development of obesity, according to a study on mice.
Two new studies have suggested that many children and adolescents consuming energy drinks get too much caffeine, while suggesting the level of sugar and caffeinated drinks can lead to different...
Obesity and malnutrition are often thought of as problems at opposite ends of the nutrition spectrum, but new research has linked diet quality with obesity in mothers and stunted children.
Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.
Researchers from the Green Chemistry Centre of Excellence at the University of York are working with local food manufacturers in Yorkshire and Humberside to find ways of deriving useful materials from...
A new screening method that predicts how peptides combine to form gels could dramatically simplify the discovery of functional gels for use in food.
Halving salt intake from 8 g to 4 g per day could significantly reduce the occurrence of headaches, according to a new study published in BMJ Open.
Not all dietitians recommend the use of low-calorie sweeteners in weight management, a study published in The European Journal of Public Health has found.
98.3% of foods in the EU contain pesticide residues within legal limits, but there were “significantly higher” maximum limit exceedance rates for products from outside of Europe, according to a report from the...
Sugar in processed foods may have a larger impact on heart health than salt, argues a paper published in the journal Open Heart.
A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.
A new and extensive review of the associations between food and drink groups and major diet-related diseases will guide the way for future research and policy interventions, say researchers.
Nitrate from leafy greens may thin the blood and help oxygen circulate around the body more efficiently, according to one of three studies conducted by the University of Cambridge and...
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
An enzyme in the brain called glucokinase may drive our desire for glucose-rich starchy and sugary foods, according to research in rats from Imperial College London.
Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.
Enjoying a special occasion, opportunistic eating and social pressures are just some of the drivers behind unhealthy snacking – factors that could be used to drive change, researchers claim.
Most eating in developed countries is prompted by psychological factors – not by hunger, according to a peer-reviewed paper from the Institute of Food Science and Technology (IFST).
Sponge-like porous starch could offer flavour delivery potential on an industrial scale, say researchers.
Agricultural and agro-industry waste could serve as an important alternative source of vegetable oils and bioactive ingredients for functional foods, according to new research.
High body mass index (BMI) is to blame for nearly half a million cases of cancer each year worldwide, according to a new study.
Is saturated fat less ‘bad’ than previously thought? In this guest feature, nutrition writer Ursula Arens examines the evidence.
A high intake of yogurt may be associated with a lower risk of developing type 2 diabetes, suggests a new meta-analysis.
Consumers are generally able to use nutrition labelling systems to identify more and less healthy foods, but the use of different reference amounts may be confusing, say researchers.