Smokers who consume high amounts of sodium may have an increased risk of rheumatoid arthritis (RA), according to a Swedish study.
People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.
Individual differences in the chemistry of our brains in may play a governing role in eating behaviours and could be related to the risk of obesity, say researchers.
Modelling of global food trade networks has suggested thatpopulation growth coupled with changes to growing conditions from climate change could mean that global trade networks will not be able to...
Exposure of food industry workers to flour has been found to be main cause of occupational asthma in France, according to new research.
Children have stronger baseline food cravings than adolescents and adults, but are also able to better manage these cravings, according to new research.
The food industry needs to take a holistic approach when examining supply chains and not just target specific contaminant risks, the UK government’s Food and Environment Research Agency (FERA) has...
The taste of common sweeteners is often described as being much more intense than sugar, however new research has suggested that these sugar substitutes are not perceived to be any...
All diets have similar effects and people should concentrate less on choosing a specific one and more on how to last longer following it, Canadian research has suggested.
Coca-Cola Enterprises today pulled a U-turn by adopting the UK Government’s voluntary front-of-pack ‘traffic light’ nutrition labeling scheme – ditching the EU-wide GDA system it had praised as ‘tried and...
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
Worries about acrylamide posing a bigger cancer risk than previously thought have led the food watchdog the European Food Safety Authority (EFSA) to issue cooking advice to consumers.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
DNA-based nutrition is set to grow in the UK as 10.3% of food consumption is motivated by a desire for personalised products, according to a Canadean survey.
Sugar-derived methylglyoxal may damage ‘good’ cholesterol which helps protect against heart disease but protective proteins could counter this, according to research from the UK’s University of Warwick.
Regular consumption of flavanols and flavanone bioactive compounds, found in tea, citrus fruits and fruit juices, can lower the risk of ovarian cancer by as much as 21%, according to...
Proper nutrition could strengthen immunity in older age and thus prevent diseases, according to two recent UK studies.
A team of German researchers have devised a way to use authentication technologies to differentiate organic produce, and potentially battle against food fraud.
A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according...
A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.
Young men are likely to be the ‘trendsetters’ in adopting insects into the Western diet, according to a new European study.
Common gut bacteria from the class Clostridia could prevent sensitisation to allergens in food, according to new research that may pave the way for probiotic products aimed at battling food allergies and...
Despite overall drops in salt intake over last 10 years, social inequalities in salt intake have hardly changed in the period, say researchers.
Certain gut bacteria could help to shape our metabolism in early life, while disrupting these bacteria appears to increase the risk of obesity in later adulthood, say researchers.