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.
In a new report issued by the UN's Intergovernmental Panel on Climate Change (IPCC), scientists warn that the decisions we make now regarding land use and food production will determine whether or not global warming is controllable.
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.
Eating more organically grown foods is linked to a 76 percent decreased risk for all lymphomas and an 86 percent reduced risk for non-Hodgkin lymphoma, French researchers say.
Unless we make some changes, the environmental impacts of the food system could increase by 50 to 90 percent in the next 20 years and the planet will not be able to support our skyrocketing population.
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.
The organic preservative comprises a naturally-occurring substance known as 'flavonoids'. The flavonoids created by NTU scientists have strong anti-microbial and anti-oxidant properties.
The World Health Organization’s review of the New Nordic Diet shows unique evidence of its positive effectiveness on the outcomes of noncommunicable diseases.