New research shows there might be health benefits to eating certain types of dark chocolate. Findings from two studies being presented today at the Experimental Biology 2018 annual meeting in San Diego show that consuming dark chocolate that has a high concentration of cacao (minimally 70% cacao, 30% organic cane sugar) has positive effects on stress levels, inflammation, mood, memory and immunity. While it is well known that cacao is a major source of flavonoids, this is the first time the effect has been studied in human subjects to determine how it can support cognitive, endocrine and cardiovascular health.

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.

New research highlights the benefits of the food industry changing food product portion sizes in order to make healthier eating more normal.

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.

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.