Phosphates that are artificially added to foods like dairy and cereal products appear to cause bigger spikes in blood phosphorus levels than naturally occurring phosphates, potentially putting harmful stress on...
Sugary drinks may cause type 2 diabetes regardless of obesity – and artificially-sweetened drinks or fruit juice are not necessarily healthier alternatives, according to new research.
Some people may perceive sweet tastes as weaker than others – perhaps leading them to add more sugar or sweetener to gain the same level of sweetness, new research suggests.
Over 70% of the global burden of type 2 diabetes will fall on individuals from developing countries by 2030, according to new research warning that ancestral malnutrition could mean a...
An increasing number of commercial organic operations could be contributing to higher levels of greenhouse gases coming from each acre of farm land, say researchers who warn that organic food...
US researchers have created a ‘healthy beverage index’ – a scoring system designed to measure the quality of beverage intake and help prompt healthy drink choices.
Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.
EU quality labelling schemes showing product origin do not always connect with shoppers, says research.
Industry bodies around the globe have slammed a US study which attributes 184,000 deaths a year to sugary drinks, saying its authors fail to show cause and effect or prove...
Neophiles, foodies or adventurous eaters? There may not be one catch-all term but adventurous eaters share common personality and lifestyle traits – allowing researchers to identify ways to get the...
Food companies have long understood that cartoon characters and kid-friendly brand names encourage children to choose certain products – but their efficacy is not limited to junk foods, say researchers.
Positive product feedback is a good thing, right? Not if it is from a ‘harbinger of failure’ who repeatedly buys niche market and flop products, warn researchers.
Mandatory salt reduction is the most effective way to reduce health inequalities and could save up to 4,500 lives in England each year, say scientists.
The order in which we eat food could play a vital role in how our bodies manage post-meal blood sugar and insulin levels, a small study has reported.
Increases in the food energy supply in many countries of the world, leading to a higher availability of cheap energy-dense foods, is more than enough to explain a concurrent increase...
A simple computer game could help people reduce snacking and lose weight by associating certain foods with the act of saying 'no', British psychologists have found.
Although research into the ‘apéritif effect’ (where alcohol increases food consumption) is well-documented, a study has linked the brain, as well as the gut, to the phenomenon.
Consumption of sugary drinks may lead to an estimated 184,000 adult deaths each year worldwide, according to research, which warns of an urgent need for strong global prevention programs.
A 20% duty on sugary drinks in England could result in 2,400 fewer cases of type 2 diabetes and 1,700 fewer cases of stroke and coronary heart disease, according to...
A diet rich in fat and sugar could cause changes in the make up of our gut bacteria, which in turn lead to losses of cognitive functions, suggest researchers.
Edible algae could help tackle iodine insufficiency in the UK, but very few manufacturers are bragging about this nutrient content on pack, research finds.
Fructose may lead to overeating by creating fewer reward signals in the brain, suggests a small pilot study published in PLOS ONE.
Fortifying flour with micronutrients is effective in decreasing national prevalence of anaemia, say researchers who looked at 32 different countries.
A feasibility study for a reference material of silver nanoparticles in chicken meat has been investigated by scientists.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.