Two pieces of research published in the British Medical Journal provide fresh evidence of the links between popular processed food and a range of health risks.
The average Dane would get a “substantial” health benefit if they substituted part of their red and processed meat consumption with fish, according to data from the National Food Institute at the Technical University of Denmark (TUD).
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
Consumers are still being misled into thinking that fruit juices are a healthier alternative to fizzy drinks when, in fact, many contain the same amounts of sugar, if not more, according to campaigners.
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
Kids and teens who consumed low- and zero-calorie beverages ended up consuming an additional 200 calories per day compared with those who drank water, according to a new study from researchers at George Washington University.
Governments and food regulators in Europe should have special recommendations for pregnant women to eat nuts in order to develop the health of the baby, according to the coordinator of a first-of-its-kind study suggesting that nut intake during early...
A new study – which has highlighted the need for changes in cereal production practices to improve water use in India – could be a springboard for other regions to follow.
New research from the World Health Organization reveals that school-aged children in Southern Europe are at greater risk of being “severely obese” than those in the north of the region. Treatment and management options across the region are “not widespread”...
A plant-based diet cuts heart failure risk by over 40%, claims new research which strengthens the case that an intake of mainly of fruits and vegetables can reduce risk of heart disease.
Exposure to light has a detrimental impact on the nutrient profile of dairy products. Awareness of the issue is currently low – but this is something Dr Catherine Birch, co-author of two white papers on the subject, believes needs to change.
