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Research finds that vegan diets can help type 2 diabetes patients to lower blood sugar – with meaningful results in just 12 weeks.
Nutritionally complete vegan diets for dogs were more beneficial for dog’s health than conventional meat diets – but not as healthy as raw meat diets.
Reducing sodium intake can help patients with heart failure, where having a lower salt intake will not prevent death, but can improve symptoms and quality of life.
'You are what you eat' has never rung so true, as researchers uncover links between the gut microbiome and personality traits - so, can nutrition change our psychology?
Jeanette C. Mostert & Alejandro Arias Vasquez from the Departments of Genetics and Psychiatry at Radboud University Medical Center Nijmegen, The Netherlands, lift the lid on improving mental wellbeing through a healthy diet
Debbie Pierce and Winy Vasquez examine the important role forests have played in food security during the Covid-19 pandemic.
Frederique Lisacek from SIB Swiss Institute of Bioinformatics, ponders if we are getting closer to reproducing breast milk in baby formula
Researchers analysing dietary habits find that those who consume meat five times or less weekly have a lower cancer risk.
Aarthi JanakiRaman, Research Director, Chemicals and Advanced Materials at TechVision, Frost & Sullivan, turns the spotlight onto continuous and real-time soil health management, which are critical for sustained agriculture practices.
According to a study, children who eat better, more nutritional diets, with more fruit and vegetables, have better mental health and wellbeing.
Rachael Smith, from Tidemill Academy, tells us about the schools initiative to fight the unhealthy high street and improve child obesity rates with physically active learning.
Professor Charlotte Jacobsen and co-authors; Research Manager Heidi Johnsen, Dr. Rasa Slizyte, Dr. Revilija Mozuraityte, Dr. Wilhelm Glomm, Dr. Peter Molesworth, and Dr. Betül Yesiltas , explore how fish oil microencapsulation would allow for better fortification of food products and improve human health.
Rachel Bradford, Nutrition Policy Manager, Danone UK, expresses the need for an urgent change to our front of pack food labelling system to help consumers make healthier choices.
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.