A new study has found that halving the amount red and processed (RPM) meat in the diet can have a significant impact on health, reducing the amount of LDL 'bad' cholesterol in the blood which cuts the risk of developing heart disease.
Read moreWheat supplies about 20 percent of all calories consumed by humans. In a new study, researchers found that up to 60 percent of current wheat-growing areas worldwide could see simultaneous, severe and prolonged droughts by the end of the century.
Read moreFruit-eating monkeys show a preference for concentrations of alcohol found in fermenting fruit, but do not seem to use alcohol as a source of supplementary calories, according to a new study. The findings do not support the idea that human alcoholism originated from a predilection of primates for alcohol-containing overripe fruit.
Read moreNew research has highlighted a crop of inequality called cassava, which has starchy, tuberous roots that sustain more than 500 million people in sub-Saharan Africa, yet cassava has been largely neglected by research and development compared to the staple crops of wealthier regions. Researchers have identified opportunities to improve cassava yields — which have not increased for more than fifty years in Africa.
Read moreResearch determines optimal heat conditions for weed seed control in Louisiana sugarcane fields.
Read moreA provocative new study looks at the resource utilization and technological strategies that would be needed to make a Mars population of one million people food self-sufficient.
Read moreAn 18-year 'report card' on the American diet shows adults are eating too many low-quality carbohydrates and more than the recommended daily amount of saturated fat.
Read moreScientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use.
Read moreThe low FODMAP diet, a diet low in carbohydrates that trigger digestive symptoms like bloating and stomach pain, is a useful treatment in children and adolescents with gastrointestinal problems, new research confirms.
Read moreIncreasing nut consumption by just half a serving (14 g or ½ oz) a day is linked to less weight gain and a lower risk of obesity, suggests a large, long term observational study.
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