The benefits of the Mediterranean diet on the heart have been well documented but research has now established a strong link to boosts in attention, memory, and even language ability.
Using powerful food smells could increase feelings of fullness as a study has demonstrated the orosensory transfer of satiety expectations when certain odours are paired with specific foods.
Detailed nutritional fact panels are less likely to influence non-health conscious shoppers than general front-of-pack health claims, a new study suggests.
A higher body mass index (BMI) does not necessarily equate to an increased risk of heart attack or mortality, a study claims, although it is a reliable indicator for the risk of type 2 diabetes.
The Australian Diabetes Society president has said people with type 2 diabetes should be wary of social media hype about the benefits of going on the paleo diet, arguing there have been no trials going beyond 12 weeks.
Diets with an emphasis on processed and unprocessed red meats are linked to a higher risk of death whist the opposite is true for diets made up from plant-derived proteins, a landmark study has shown.
A study at the University of Ljubljana in Slovenia says that in experiments on mice, even at concentrations 100 times higher than in milk from pregnant cows, blood hormone levels and reproductive organs were unaffected by dietary estrogen.
High protein and high fibre pastas are not more filling than normal pasta while high protein pasta is rated as being less tasty, say Barilla-funded scientists.
South Korean electronics multinational Samsung and the Nestlé Institute of Health Sciences are collaborating on a digital health platform that brings together the concept of the internet of things and sensor technologies with nutrition science to “better...
Text messages committing obese teenagers to eat smaller portions each day or fruit for dessert saw them eight times less likely to pile on the pounds again.
In-store marketing of fruit and vegetables leads to consumers spending more on healthy produce as a greater proportion of their food budget, a study has found.
Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.
Research into how food viscosity and hardness are determined may provide the food industry with insights into how to enhance the texture of foods, adding to their appeal and satiety.
A fermented soybean extract that claims to help prevent blood clots is safe for use in food supplements, the European Food Safety Authority (EFSA) has concluded following a novel food application from a Japanese company that sparked member state concerns.
Modified rye bread may ease the symptoms of irritable bowel syndrome (IBS) according to a study, which recommends this food as a way to increase fibre intake for patients with this condition.
By-product Okara, otherwise known as ‘soy pulp’ or ‘tofu dreg’, is a promising novel prebiotic, according to researchers testing the ingredient in a human gut model.
With mounting public pressure, the EU has experienced a tide change on the use of animal experiments in recent years. But is this in vitro political will reflected in vivo on lab floors?
The nutritional quality of a mother’s diet during pregnancy has a huge say in determining offspring attributes, such as weight and even susceptibility to chronic conditions, a UK study has speculated.
Is food marketing awash with bad science? If so, who is to blame?
There was plenty of handwringing at the IFT show this year about the lack of scientific literacy characterizing the debate around food and farming, backed up by scores of press clippings about ‘franken-foods.’ But is the media solely to blame, and what’s...
Replacing fat in dry-cured sausages with boiled quinoa could be an effective way to reduce fat and boost protein content without affecting consumer liking, Spanish researchers have found.
Impulse food purchases almost always leads to an unhealthy selection when compared to meals ordered an hour or more in advance, a series of studies have determined.
If you can't trust 'health professionals' to sift nutrition data, who can you trust? argues EU food law critic Bert Schwitters after a recent ECJ ruling that potentially shifts the meaning of commercial and non-commercial nutritional communication.
A diet rich in fruit and vegetables may lower the incidences of pre-diabetes whereas a meat-heavy regime may increase the risk of the condition’s onset, a study has determined.
The European Food Safety Authority is calling for public comments on its draft guidance for the allergenicity assessment of genetically modified (GM) plants.
The chances of a food allergy in the brother or sister of an affected child are only marginally higher than in the general population, a study has concluded.
The common belief among new parents that homemade baby food is healthier than store bought options isn’t always true, according to new research published in the Archives of Disease in Childhood.
New insights into the science of taste and how changes in taste receptors determine the way we perceive food have been gathered in a study carried out by Japanese researchers.
Concentrating health advice only on sugar is likely to misinform consumers and downscale the urgent need to also reduce fat-derived calories, a paper has suggested.
Reducing the amount of calories eaten has been shown in healthy individuals to reduce inflammation – the precursor to many age-related diseases such as heart disease and dementia.
Research that enhances compounds contained in broccoli may lead to a lower risk of coronary heart disease and age-related macular degeneration (AMD), according to two studies that reinforce the vegetable’s reputation as a superfood.
Fresh research from years 1-4 of the UK National Diet and Nutrition Survey (NDNS) rolling programme has investigated the association between anti-inflammatory and antioxidant dietary patterns in reducing the onset of diabetes and looked at carb-protein...
Sugar alternatives may actually increase an individual’s appetite for real sugar by interfering with the way glucose is used in the body, a study has found.
Increasing fruit and vegetable intake to eight-a-day can make people happier, according to new research that challenges current European nutritional recommendations.
A thick, low-calorie milkshake will leave you feeling fuller than one that is high in calories but thin – a finding that could have the potential to help people lower their energy intake, according to new research.
When eaten as part of a Mediterranean diet full of vegetables and olive oil, pasta is associated with a small decrease in Body Mass Index (BMI) and waistline size, Italian researchers have found.
