Most people want to eat healthier, but efforts to encourage healthy eating by providing nutrition information have not drastically changed habits. A new study suggests that labels emphasizing taste and positive experience could help.
Read moreWe make food decisions several times a day – from what time we eat to how much – but a new study has found we are not very good at judging the energy-density of what we consume.
Read moreA paradox of food insecurity in wealthy countries is its association with excess weight. Now, a study finds that young adults in the United States who are food insecure not only are slightly more likely to be obese, they are significantly more likely to suffer from disorders associated with high body mass index, as well as obstructive airway diseases like asthma.
Read moreHigh levels of fructose in the diet inhibit the liver's ability to properly metabolize fat. This effect is specific to fructose. Indeed, equally high levels of glucose in the diet actually improve the fat-burning function of the liver.
Read moreResearchers have identified and confirmed the gene responsible for lutein esterification in bread wheat. The activity of this gene controls the timing of esterification in grain, which is related to storage and nutritional qualities of bread wheat and other grains.
Read moreBy exposing a genetically diverse group of corn plants in the field to future ozone levels, researchers discovered hidden vulnerabilities.
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Contrary to previous advice, five new systematic reviews suggest that most people can continue to eat red and processed meat as they do now. The major studies have found cutting back has little impact on health.
An international team published their analysis of the genome of the red pineapple, a plant grown for fiber production and as an ornamental.
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Contrary to previous advice, five new systematic reviews suggest that most people can continue to eat red and processed meat as they do now. The major studies have found cutting back has little impact on health.
Parents using multiple kitchen appliances and utensils to prevent their child with celiac disease from being exposed to gluten may be able to eliminate some cumbersome steps. A new preliminary study found no significant gluten transfer when tools like the same toaster or knives are used for both gluten-free and gluten-containing foods.
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