Blueberries are super stars among health food advocates, who tout the fruit for improving night vision. Scientists have now found reason to doubt that the popular berry helps most healthy people see better in the dark.
Researchers have launched SugarScience, a groundbreaking research and education initiative designed to highlight the most authoritative scientific findings on added sugar and its impact on health.
Scientists have identified chemicals found in some everyday fruit that could protect vital organs from long-term damage following a heart attack or stroke, according to new research.
Although gluten-free foods are trendy among the health-conscious, they are necessary for those with celiac disease. But gluten, the primary trigger for health problems in these patients, may not be the only culprit.
Dietary cocoa flavanols—naturally occurring bioactives found in cocoa—reversed age-related memory decline in healthy older adults, according to a new study.
Researchers studying lipoproteins in Drosophila melanogaster found that that the blood-brain barrier is a main sensor to report the nutritional status, especially the lipid composition of consumed food, to special neurons that regulate insulin release.
Before dunking your favorite food in a vat of just any old oil, consider using olive. Scientists are reporting that olive oil withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.
Getting enough magnesium in the diet may reduce the risk of diabetes, especially for those who already show signs of heading that way, according to a new study.
Fad diets come and go, but might there be something to the ones that involve consuming grapefruit and grapefruit juice? New research suggests that a closer look at grapefruit juice is warranted.
Two studies give disappointing news for parents looking for a way to prevent celiac disease in babies at higher risk for it because of family history. Neither breast-feeding nor timing the start of gluten-containing foods makes a difference in whether a child develops the problem.
A new study focused on mental well-being found that high and low mental well-being were consistently associated with an individual’s fruit and vegetable consumption.
Researchers found that participants with a western dietary pattern scored lower in cognitive tasks, particularly those involving reaction time/psychomotor function, visual attention, learning and memory.
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.