Some children who have mild egg allergies can tolerate small amounts of baked hen’s egg, according to the American College of Allergy, Asthma and Immunology, and 55% may outgrow their allergy entirely.
The percentage of the world’s population aged 60 and over will reach 22% by 2050, presenting both challenges and opportunities for the food industry. Leatherhead’s new report discusses both.
Two recent studies examined the relationship between diet and semen quality - so be careful with full-fat dairy and carbs if you want to optimise your fertility.
After determining global food losses in terms of kilocalories per person, it has beed established that halving current food losses would mean feeding an extra billion people.
Young adults can boost their working memory by increasing omega-3 fatty acid intake, research from the University of Pittsburgh has shown.
In this increasingly litigious country, we’re rather used to blaming someone else when things go wrong. But have we taken things too far when food processors are constantly under pressure to modify their products to improve public health?
New Zealand researchers believe they may have bred the first cow in the world to produce hypoallergenic, high-protein milk.
Researchers from the University of Minnesota have been successful in manufacturing a cheddar-style cheese using mineral salt replacers.
The Australian Beverages Council has criticised a recent article published in the New England Journal of Medicine, claiming it takes too “simplistic” an approach to the complex issue of obesity.
A recent Stanford University study comparing organic and conventionally produced food is "irrelevant" for most Australian consumers of organic products, an academic claims.
The past week has seen a slew of sensationalist headlines claiming that using non-stick fry pans can give you heart disease. Before you rush home to cleanse your kitchen of Teflon pans, read on.
A study has revealed that some gut microbes increase the absorption of dietary fats, allowing the host organism to extract more calories from the same amount of food. You may think you have your food all to yourself, but you’re actually sharing it with the 100 trillion, give or take a few, microbes in your gut.
Cases of ciguatera poisoning are on the rise among people living in Pacific Island nations, researchers have found. The poisoning causes acutely painful and debilitating effects that can last for months.
Researchers from China have found that a key chemical in green tea positively affects the generation of brain cells, benefiting memory and spatial learning.
It’s no secret that most Australians eat too much salt, but concerns over children’s health have been raised with new research showing that many children eat as much salt as adults.