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Promotions on food and drinks high in fat, sugar and salt (HFSS) in retailers will be restricted from October 2022, UK government announces.
COVID-19 patients with a history of malnutrition have an increased need for mechanical ventilation and risk of death, according to new research.
Prof Charlotte Jacobsen, Professor and Head of Research Group for Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark, discusses how starfish and discard from different types of cod fish can be a potential source of healthy omega-3 fatty acids.
A new study has found that drinking 4 cups of green tea or 2 cups of coffee per day reduces the risk of death in type-2 diabetes by 63%.
Higher mushroom consumption is associated with a 45% lower risk of cancer, according to a new Penn State study.
Dr Andrew Bremer, Paediatric Endocrinologist and Chief of the Pediatric Growth and Nutrition Branch at the Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD) part of the U.S. National Institutes of Health, discusses NICHD-supported research on human milk and infant nutrition.
Terry Sunderland1,2 & Amy Ickowitz2 tell us about the links between forests, food security and nutrition.
A collaboration between the National Center for Genetic Engineering (BIOTEC) and Rice Science Center, Kasetsart University, Thailand Rice could be crucial in helping to provide nutrition when feeding our species in the future. As the world’s population is projected to increase exponentially to nearly 10 billion people in the year...
Sarah Trimble, Nutritional Therapist, reveal how to naturally reduce the impact excessive sugar intake can have on your health, with a particular focus on fertility.
In a new study, researchers will examine if changing our mealtimes to earlier or later in the day could reduce the risk of developing Type 2 diabetes.
Katharine Jenner, Campaign Director and Mhairi Brown, Policy and Public Affairs Manager of Action on Sugar and Action on Salt debate who should be responsible for tackling the biggest cause of premature death and disability in the UK when Public Health England is dissolved.
Katerina Kousoulaki, Christos Tsatsanis, Tone-Kari K. Østbye and Francisco J. Barba of the AQUABIOPRO-FIT project discuss the health benefits of dietary products made from fish side streams.
Public Health Nutritionist, Katharine Jenner, explores what ‘healthy’ really means for advertising, ahead of the Government's new 9pm watershed.
Drs Yuping Wang and David F. Lewis from Louisiana State University Health Sciences Center – Shreveport discuss the impact of vitamin D in regulating immune tolerance and foetal development in pregnancy.
Leading digestive health experts and MEP Sarah Wiener address how healthy nutrition, starting from a young age, can help to reduce the risk of chronic digestive diseases and improve the health of our gut microbiome.
Dr. Yuping Wang and Dr. David F. Lewis from LSUHSC-Shreveport discuss how to reduce hypertensive disorders in human pregnancy.
Here, we have comment from Andre Laperrière from Global Open Data for Agriculture and Nutrition (GODAN) on the importance of future-proofing the food system.
Obesity is a growing problem around the world, with many negative consequences for both individuals and societies. Research by Professor Barry M. Popkin and his colleagues at the University of North Carolina (UNC) aims to lead us beyond the current obesity epidemic.
World Cancer Research Fund’s Policy & Public Affairs Manager, Fiona Sing, outlines what governments and society should be doing to prevent cancer and other non-communicable diseases.
Peter Robins, from Metabolic Health Solutions (MHS), describes how a new clinical management tool can help individualise treatment of obesity and Type 2 diabetes.
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