Making healthy dietary choices in midlife could lower the risk of dementia in later years by almost 90%, according to new research.
A new theory of why dietary restrictions can work to reduce disease risk and increase longevity suggests that it is a sever restriction in nutrient intake, rather than calorie intake,...
Modifying the acidity and calcium levels of sauces, dressings and deserts could be the key to developing new and improved low-fat variations, according to new research supported by ConAgra.
The way in which our gut bacteria interact with each other may have vital implications for the risk of developing type 1 diabetes, according to new research.
A diet high in animal protein could help elderly people to function better physically, psychologically and socially, say researchers.
Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?
Studies linking red meat with colorectal cancer have led to dietary advice to cut meat intakes – but there are still scientific uncertainties in the evidence, according to a review...
A healthy diet packed with fruit, vegetables, and omega-3 rich fish could help to reduce the risk of pre-term babies, according to new research.
Alginate gel-in-oil emulsions can be used to half the fat content of cakes and biscuits, according to research from Campden BRI.
A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption...
Recommendations to replace saturated fat with carbohydrates or polyunsaturated fat are “severely challenged” and should be revised, claims an editorial published in Open Heart, a new journal from the BMJ Group....
Greater access to a non-GMO, allergen-free crop source for feed could result from a new EU-wide agriculture project that was initiated this week.
Global per capita food supply has increased over the past 50 years – but it has become more similar among countries, increasing reliance worldwide on a narrow range of commodities.
Naturally occurring flavour compounds in strawberries could be used to improve the flavour and sweetness of processed foods without using sweeteners, according to a study published in PLOS ONE.
A ‘novel method’ for measuring salt content in food is said to be more robust and easy to use than current techniques, according to a new study.
A diet high in animal protein during middle age may lead to a four-fold increase in risk of dying from cancer, suggests a new study.
The Food Standards Agency (FSA) has appointed Guy Poppy, professor of ecology and director of interdisciplinary research at the University of Southampton, as its chief scientific adviser.
Increasing caloric intake could be a relatively simple method for people with motor neurone disease to extend their life expectancy, according to new research.
The European Food Safety Authority (EFSA) has paid tribute to the chair of one of its panels who has died.
A fermented sausage product that is made with probiotic lactobacilli bacteria isolated from infant faeces could transform the meat product in to a health food, according to new research.
The makeup of microbes living in our gut may be a risk factor for colorectal cancer and could drive the development of intestinal tumours, say researchers.
Children who outgrow one type of food allergy may go on to develop a more serious allergy to the same food, according to a new study.
Alginates isolated from certain types of seaweed may have potential in weight loss supplements and foods, according to new research.
A high intake of whole grain, bilberries and fatty fish can help to raise levels of ‘good’ HDL-cholesterol particles, according to new RCT data.
Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects...