A low-sugar diet in the first years of life can significantly reduce the risk of chronic diseases in adulthood, a study based on historical data has found.
A recent study has found that seafood mislabelling is running rampant in Calgary, and that certain product names are more likely to hide species of conservation concern.
The consumption of ultra-processed foods (UPFs) may be associated with insomnia experienced by an estimated one third of adults, a report has revealed.
The intermittent energy restriction (IER) diet changes the human brain-gut-microbiome axis. There are highly dynamic changes in the gut microbiome and in the activity in addition-related brain regions during and after the diet.
Western, industrialized diets are seriously lacking in fiber, and it may be fundamentally changing the way our guts digest tough plant matter.
A new study suggests that some of our ancestors didn't gorge on meat at all, but preferred a diet that was largely made up of plants.
The idea that food delivers important messages to our genome is the focus of a field known as nutrigenomics.
A U.S team has found that surplus sugar may cause our cellular powerplants - called mitochondria - to become less efficient, reducing their energy output.
Higher consumption of fruits and vegetables is associated with a lower risk of death in men and women, according to data representing nearly 2 million adults. The simple public health message '5-a-day.'
Eating too much fat and sugar as a child can alter your microbiome for life, even if you later learn to eat healthier, a new study in mice suggests.
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.
The connection may explain the high incidence of cancer among those who consume large amounts of dairy products and red meat, similar to the link between high cholesterol and an increased risk of heart disease.
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.
