The international team behind the study warn that highly variable childhood nutrition, especially a lack of quality food, may lead to stunted growth and a rise in childhood obesity.
According to most recent study, vegetarians have a 48% lower risk of overall stroke than non-vegetarians, a 60% lower risk of ischemic stroke and a 65% lower risk of hemorrhagic stroke.
The evolution of dietary and hygienic habits in Western countries is associated with a decrease in the bacteria that help in digestion. These very bacteria were also found in the Iceman, who lived 5300 years ago, and are still present in non-Westernized populations in various parts of the world.
Two large European studies find positive associations between consumption of highly processed ("ultra-processed") foods and risk of cardiovascular disease and death.
One in five people across the world dies of causes linked to poor diet, a new study shows. Overconsumption of meat, salt and sugar are the main culprits, the experts behind the study say.
A new study has found that consuming even small amounts of red and processed meats, versus none, may impact mortality from all causes, especially cardiovascular disease.
New research finds that seniors who ate mushrooms twice weekly had 50% reduced odds of having mild cognitive impairment.
We can no longer feed our population a healthy diet while balancing planetary resources. For the first time in 200,000 years of human history, we are severely out of sync with the planet and Nature.
Planned intermittent fasting may help to reverse type 2 diabetes, suggest doctors after three patients in their care, who did this, were able to cut out the need for insulin treatment altogether.
A large collaboration of researchers from the EU has found that people who adhered to a Mediterranean diet cut their risk of late-stage age-related macular degeneration ( a leading cause of blindness ) by 41 percent.
The study of 15,400 people in the USA found that diets both low and high in carbohydrates were linked with an increase in mortality, while moderate consumers of carbohydrates had the lowest risk of mortality.