Milk consumption - recommended for the prevention of osteoporosis - may not reduce the risk of bone fractures in women, the findings of a Swedish study suggest.
The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.
Around 2,000 hectares of agricultural land is lost each day due to the salinity in soil. Could breeding salt-tolerant crops be a new way to sustainable food?
Swapping just five percent of calories from saturated fat with foods containing the polyunsaturated fat linoleic acid have a lower risk of heart disease, finds a new analysis of current...
While the technological, commercial, and social challenges to the successful development of biotechnology capable of large-scale high-potency sweetener production are considerable, so are the potential benefits to society, say researchers.
Only 10% of consumers aged 55+ are likely to actively try to include more protein in their diet, according to a recent report from Canadean.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.
Policies aimed at encouraging families and children to eat healthier could be aided by retailers that place healthier food options at the eye level of children, say researchers.
“Artificial sweeteners may boost diabetes risk” ran the headline in the New York Times last month – but experts have said to take recent research with a pinch of salt.
Higher intakes of linoleic acid may lower the risk of coronary heart disease, according to Harvard review.
Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.
Even though they are not hungry, children as young as three find energy-dense snacks and treats too tempting to refuse, according to new research.
The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.
Fruit and vegetables have been identified as a vital key to mental well-being by researchers in Queensland, challenging nutritional recommendations around the world.
Despite any progress that might have been made in the health of offerings in US food retail outlets, the food displayed in the checkout queue is as unhealthy as ever,...
While the health benefits of eating fish have become better appreciated in recent years, many wild fish stocks continue to be overfished, according to a new report that highlights the...
Researchers in Germany are working on a 3D-printed food for elderly people with chewing and swallowing problems, which looks and tastes like ‘real food’.
The use of ‘single-focus’ labels on food products could be a small change that leads to a big difference in reducing the environmental impacts of livestock on water availability, say...
An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.
Trivial scientific information presented on packaging in the form of graphs or formulas can lead consumers to believe a product is more effective, according to new research.
University of California researchers have warned that regular sugar-sweetened soda drinking could increase the risk of disease development and accelerate cellular aging.
A new study into European ready meals found that pack contents and therefore nutritional value varies widely between batches of the same meal.
A Mediterranean diet that includes extra-virgin olive oil or nuts may help to reverse symptoms of metabolic syndrome, but cannot be linked to prevention of developing the condition, a long-term study...
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.