New research has found that consuming foods rich in flavonoids, such as tea and dark chocolate, could lower their risk of developing health conditions and increase longevity.
Eating out exerts a significant influence on public health, yet consumers remain largely unaware of the nutritional quality of their meals. As diet-related diseases surge, transparency in this sector is imperative.
A study conducted by the Institute of Psychiatry, Psychology & Neuroscience at King’s College London has revealed significant connections between personality traits and the onset of eating disorder symptoms.
A recent review article published in the Canadian Journal of Cardiology suggests that plant-based meat alternatives (PBMAs) could be a heart-healthy addition to our diets.
Having just celebrated World Digestive Health Day on May 29th, we examine the theme “Prioritising Your Digestive Health” and realise it is an opportune moment for us to reflect on the importance of digestive health and our future priorities, both on personal levels and as a wider society.
An Australian study suggests that switching to environmentally friendly versions of everyday food and drink items could cut household grocery emissions by over a quarter (26%).
A new report from the Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) 2021, shows the escalating health challenges seen by metabolic risk factors.
Humans possess 2-4 million sweat glands and these produce 2-4 L of sweat per day. During exercise, sweating can increase to 3-4 L per hour. But despite sweating being such a common bodily function, many of us know little about it.
Do you ever find yourself wanting snacks after a full meal? According to UCLA psychologists, this might not indicate an overactive appetite but overactive food-seeking neurons in the brain.
