According to Dr Nicolas Cherbuin, people whose blood sugar is at the high end of the normal range may be at risk of the brain shrinkage that occurs with ageing and diseases like dementia.
The Food and Health Dialogue has endorsed a Quick Service Restaurant engagement strategy that involves negotiations with the sector to develop reformulation targets.
Marrying food intake styles and consumer desires with healthy food options is not always simple. Consumers are eating more discretionary food and snacking more. According to market research company The NPD Group, more than half the US population is snacking two or three times a day.
90% of the cells in our bodies are bacteria and the species making up this microbiome can significantly influence health. It now seems that having healthy gut bacteria could have as much to do with a strategy that insurance companies use to uncover risk as with eating the right foods.
Pasta tends to get a bad rap in the current carb-phobic dietary environment, but university researchers are working on producing a ‘super spaghetti’: pasta that’s better quality and better for you.
LycoRed has been granted a European patent for its extraction process of the Lyc-O-Mato oleoresin from tomatoes.
Researchers have found evidence that regular consumption of dietary cocoa flavanols may improve cognitive function in elderly subjects with early memory decline.
Researchers have found that microwave heating of red palm oil (RPO) retains a higher carotene content than RPO that has been conventionally heated.
Food manufacturers and retailers often come under fire for food poisoning incidents, but, according to a Massey University professor, what happens in the home may be responsible for many foodborne illnesses.
Menopause may drive many women to drink, but hitting the bottle may actually help postmenopausal women prevent bone loss, a new study has shown.
Six scientists will undertake a simulated Mars mission in Hawaii to test new forms of food and food preparation strategies for deep-space travel.
Exclusive breastfeeding in the first six months of life could be linked to an increased risk of nut allergies, new research has found.
Most rice has a low or medium glycemic index (GI), new research has shown, which could have positive implications for those managing diabetes or aiming for a low-GI diet.
The UK Department of Health has released a report showing that UK dietary salt intake is the lowest in the Western world, at 8.1 g per day. In comparison, Australians consume 9 g per day.
Australian children are consuming lower levels of food colours than in 2008, a new FSANZ report has shown.