The Food and Drug Administration on Friday revised sweeping food safety rules proposed last year after farmers complained that the regulations could hurt business.
A new study has shown that people who eat more protein- whether from plant or animal sources- tend to have a lower risk of hypertension, also known as high blood pressure.
Using artificial sweeteners may set the stage for diabetes in some people by hampering the way their bodies handle sugar, suggests a preliminary study done mostly in mice.
People who are obese may be more susceptible to environmental food cues than their lean counterparts due to differences in brain chemistry that make eating more habitual and less rewarding, according to a new study.
People can become addicted to eating for its own sake but not to consuming specific foods such as those high in sugar or fat, new research suggests. An international team of scientists has found no strong evidence for people being addicted to the chemical substances in certain foods.
Postmenopausal women who eat foods higher in potassium are less likely to have strokes and die than women who eat less potassium-rich foods, according to new research.
It may be possible to train the brain to prefer healthy low-calorie foods over unhealthy higher-calorie foods. A brain scan study in adult men and women suggests that it is possible to reverse the addictive power of unhealthy food while also increasing preference for healthy foods.
A spinach extract containing green leaf membranes called thylakoids decreases hedonic hunger with up to 95 percent and increases weight loss by 43 percent, according to a new study.
There's a good chance that many of the suddenly trendy vegetables that foodies latch on to in the next decade will benefit from research at the University of Wisconsin-Madison.
Men who eat over 10 portions a week of tomatoes have an 18 per cent lower risk of developing prostate cancer, new research suggests. This is the first study of its kind to develop a prostate cancer "dietary index."
Scientists have demonstrated the effectiveness of a fiber-based dietary ingredient that makes people feel less hungry and consume less food. Tthe new product consists of a combination of dietary fiber sources including a viscous hydrocolloid and a whole-grain corn flour rich in resistant starch.
It sounds like science fiction, but it seems that bacteria within us– which outnumber our own cells about 100-fold– may very well be affecting both our cravings and moods to get us to eat what they want, and often are driving us toward obesity.
A large international study questions the conventional wisdom that most people should cut back on salt, suggesting that the amount most folks consume is OK for heart health - and too little may be as bad as too much.
Playing with the portions of good and not-so-good-for-you foods is better than trying to eliminate bad foods, according to a new study. The idea is to not give up entirely foods that provide pleasure but aren’t nutritious.
A tick bite might make you a vegetarian, or at least make you swear off red meat. Doctors across the nation are seeing a surge of sudden meat allergies in people bitten by Lone Star ticks, which are found in the Southwest and eastern half of the U.S.
The relationship between saturated fat and type 2 diabetes may be more complex than previously thought, according a study that claims saturated fatty acids can be associated with both an increased and decreased risk of developing the disease, depending on the type of fatty acids present in the blood.
Eating baked or broiled fish once a week is good for the brain, regardless of how much omega-3 fatty acid it contains, according to researchers at the University of Pittsburgh School of Medicine. The findings add to growing evidence that lifestyle factors contribute to brain health later in life.
Researchers report that dietary capsaicin– the active ingredient in chili peppers– produces chronic activation of a receptor on cells lining the intestines of mice, triggering a reaction that ultimately reduces the risk of colorectal tumors.
On this episode of Bioscience Technology This Week, Editor-in-Chief Rob Fee reports on gold nanoparticles' promise in drug delivery. Our second story examines the work being done to decipher the wheat genome and the implications of this work.
A diet rich in soy may help feminine hearts, but timing matters, finds a new study. Lifelong soy consumption, similar to the diet of women in Asia, produces the least atherosclerosis. Switching to a Western diet after menopause leads to just as much atherosclerosis as a lifelong Western diet, and switching to soy from a Western diet after menopause helps only if there isn't much atherosclerosis already.
Researchers say they have discovered a chemical alteration in a single human gene linked to stress reactions that could give doctors a simple blood test to reliably predict a person’s risk of attempting suicide.
The popular culinary herbs oregano and rosemary are packed with healthful compounds, and now lab tests show they could work in much the same way as prescription anti-diabetic medication, scientists report. In their new study, they found that how the herbs are grown makes a difference, and they also identified which compounds contribute the most to this promising trait.
Eating probiotics regularly may modestly improve your blood pressure, according to new research. Probiotics are live microorganisms (naturally occurring bacteria in the gut) thought to have beneficial effects; common sources are yogurt or dietary supplements.
A new fruit that research says packs more antioxidants than popular "superfoods" like blueberries, acai berries and goji berries is establishing itself in the aisles of mainstream grocery stores, showing up in everything from juices to powdered supplements to baby food.
Mice consuming a supplement of omega 3 fatty acids had healthier joints than those fed diets high in saturated fats and omega 6 fatty acids, according to researchers.