Diets rich in nuts, such as walnuts, have been shown to play a role in heart health and in reducing colorectal cancer. According to a new study from the University of Illinois, the way walnuts impact the gut microbiomethe collection of trillions of microbes or bacteria in the gastrointestinal tractmay be behind some of those health benefits.
Vitamin D the sunshine vitamin is well known for its beneficial effects on bone and muscle health, and a study by Queen Mary researchers last year found that it could also protect against colds and flu. Now new research from the team is revealing further benefits.
Good news, vegans: A new study finds that kimchi made without fish products has the same type of bacteria as more traditionally made kimchi. That finding suggests that any probiotic benefits associated with traditional kimchi could be present in vegan versions as well.
New research highlights the benefits of the food industry changing food product portion sizes in order to make healthier eating more normal.
Outcomes of a new study comparing low calorie sweetened drinks to water effects on eating behaviour of healthy adult.
Food packaging could be negatively affecting the way in which your digestive tract operates, according to new research by faculty and students at Binghamton University, State University at New York.
A new meta-analysis published finds that a diet that includes plant protein, fibre, nuts, and plant sterols lowers cholesterol, improves blood pressure, and improves other markers for cardiovascular disease risk.
The most commonly consumed vitamin and mineral supplements provide no consistent health benefit or harm, suggests a new study led by researchers at St. Michael’s Hospital and the University of Toronto.
Sensory-based food education given to 35 year-old children in the kindergarten increases their willingness to choose vegetables, berries and fruit, according to a new study from the University of Eastern Finland. Sensory-based food education offers new tools for promoting healthy dietary habits in early childhood education and care.
People who consume an egg a day could significantly reduce their risk of cardiovascular diseases compared with eating no eggs, suggests a study carried out in China.