New insights into the science of taste and how changes in taste receptors determine the way we perceive food have been gathered in a study carried out by Japanese researchers.
Concentrating health advice only on sugar is likely to misinform consumers and downscale the urgent need to also reduce fat-derived calories, a paper has suggested.
The risk of developing chronic kidney conditions is strongly linked to high red meat consumption, a study has suggested.
Research that enhances compounds contained in broccoli may lead to a lower risk of coronary heart disease and age-related macular degeneration (AMD), according to two studies that reinforce the vegetable’s...
Reducing the amount of calories eaten has been shown in healthy individuals to reduce inflammation – the precursor to many age-related diseases such as heart disease and dementia.
Fresh research from years 1-4 of the UK National Diet and Nutrition Survey (NDNS) rolling programme has investigated the association between anti-inflammatory and antioxidant dietary patterns in reducing the onset...
Sugar alternatives may actually increase an individual’s appetite for real sugar by interfering with the way glucose is used in the body, a study has found.
Increasing fruit and vegetable intake to eight-a-day can make people happier, according to new research that challenges current European nutritional recommendations.
A thick, low-calorie milkshake will leave you feeling fuller than one that is high in calories but thin – a finding that could have the potential to help people lower...
Consuming higher amounts of unsaturated fats may lower the risk of death, according to a Harvard study.
The type of unsaturated fat used alongside trans-fats in food could play a role in modifying negative effects, a new study suggests.
When eaten as part of a Mediterranean diet full of vegetables and olive oil, pasta is associated with a small decrease in Body Mass Index (BMI) and waistline size, Italian...
Eating butter has no effect on raising cardiovascular disease (CVD) risk and may even have protective effects against diabetes, according to a review.
Meat could have cancer links though whole grains, fruit and veg could lessen the risk, Danish researchers say.
Fish trimmings could become a source of protein with the simple addition of commercially available enzymes, say Nofima researchers.
The mystery surrounding a protein’s genetic variation and its links with obesity has been solved, say German scientists.
About 90% of teenagers drink sports drinks for the 'nice taste' not the intended functional purpose, which is needlessly increasing their risk of obesity and tooth erosion, according to a...
Mirroring western research, the first major Middle Eastern study investigating the link between diet and mental health finds that healthy eating is associated with a lower risk of anxiety and...
Wearable technology that provides feedback on meal behaviour could help people lose weight as research has revealed the effectiveness of a new interactive tool in monitoring food intake.
Children’ exposure to fast food outlets during trips to and from school makes an unhealthy food purchase much more likely, a study confirms.
Meal times should be considered in future national dietary guidelines as irregular meal patterns may contribute to a higher BMI and blood pressure than for people who eat at set times...
A natural plant extract that can preserve frozen meat without negatively impacting its flavour, odour or colour, has been developed by Kemin.
Overeating reduces levels of a hormone that signals the feeling of fullness, potentially promoting more eating, according to a study.
The global challenges of ensuring sustainable, resilient and healthy food supplies for all is the focus of the international launch of the N8 AgriFood programme today (June 21).
Mothers who consume a diet high in fat and sugar risk passing on a number of metabolic problems to next generations, even if their offspring follow a healthy diet.