From Cherry Bakewells to Fray Bentos pies, do we really understand the cocktail of ingredients in our favourite brands? Nutritionists assess them – and just what they might mean for our health.
Advances in science and technology and socio-economic and political changes this last century have had a major impact on the way food is produced, processed, distributed and sold, and our eating habits and diets. At the same time, nutrition scientists have been acquiring, organising and communicating evidence about the relationships between our (changing) diets and health.
The Soft Drinks Industry Levy charges manufacturers based on the amount of sugar added to beverages. Campaigners hope it will reduce obesity levels and improve health.
Pregnant women supplemented with the omega-3 fatty acid DHA during pregnancy are more likely to have children with a higher fat-free mass at age five, researchers suggest.
The results of a new study show that "binge eating," which affects some Parkinson's patients, is associated with an impairment of working memory. This deficit prevents people from remembering the long-term goal of healthy eating behaviours.
A series of six articles appearing in the March issue of The Journals of Gerontology, Series A: Biological Sciences and Medical Sciences finds new correlations between a Mediterranean diet and healthy aging outcomes - while also underscoring the need for careful approaches to the use of data in order to measure the diet's potential benefits.
US research discovers 35% increase in levels of chemical linked to disease in those who dined at restaurants the previous day.
For decades the food industry has played on our desire to fit in, a strategy that has already stealthily altered our eating habits. We've been persuaded that a mid-morning and mid-afternoon snack are part of everyone's day, and that it's normal to have frozen pizza and ready-meals in your shopping trolley, and you don't watch television in the evening without a snack to hand.
A plethora of conditions, from obesity to anxiety, appear to be linked to the microbes inside us.
Piglets from choline-deficient mothers have smaller brains with less grey and white matter.
Medical students say they currently learn almost nothing about the way diet and lifestyle affect health - and they should be taught more.
The food preferences of different bacteria in our guts may have major implications for our own digestive health, say researchers.
A scientific paper has revealed that some nutrients found in food may help reduce the symptoms of psychotic illness, when used in the early stages of treatment.
Researchers have reported that pregnant women who consumed a supplement of DHA (docosahexaenoic acid), a nutrient added to U.S. infant formulas since 2002, tend to have children with higher fat-free body mass at 5 years old.
While the adverse effects of antibiotic use on the human microbiome are well documented, other commonly used medicines may also have a similar impact, warn researchers.
Low levels of vitamin D during pregnancy and breast feeding may be related to an unusual pattern of brain development that can lead to differences in social behaviour of children in later life, according to a study published in the Journal of Endocrinology.
New research demonstrates a link between chronic fatigue syndrome (CFS) symptoms and lower thyroid hormone levels. Published in Frontiers in Endocrinology, the study indicates that CFS, a condition with unknown causes, can be explained by lower thyroid hormones - but may be distinct from thyroidal disease. This finding can be seen as a first step to finding treatment for a debilitating illness for which there is no recognized treatment.
What makes certain people more prone to moments of aggressive behaviour? And how can we better manage those moments? To accurately answer these questions, we need to distinguish between two different types of aggression.
Previous studies have indicated that weight gain can reduce one's sensitivity to the taste of food. Now a new study shows that inflammation, driven by obesity, actually reduces the number of taste buds on the tongues of mice.