New review in the journal Clinical Nutrition finds that plant-based diets improve cardiometabolic risk factors in those with type 2 diabetes.
In a new study featured in the Journal of the Academy of Nutrition and Dietetics, researchers found that among young adults valuing gluten-free foods could be indicative of an overall interest in health or nutrition. These young adults were more likely to engage in healthier behaviors including better dietary intake and also valued food production practices (e.g., organic, non-GMO, locally sourced). Of concern, they were also more likely to engage in unhealthy weight control behaviors and over-concern about weight.
Warning labels that include photos linking sugary drink consumption with obesity, type 2 diabetes, and tooth decay, may reduce purchases of the drinks, according to a new study by researchers from Harvard T.H. Chan School of Public Health and Harvard Business School
Foods rich in fats and carbohydrates stimulate the reward system in the brain particularly strongly.
A large study from Finland shows that giving personal genomic information to individuals can have a long-term beneficial effect on their lifestyles.
A new Food-PRICE study finds persistent nutritional disparities within the food choices of those receiving assistance under the Supplemental Nutrition Assistance Program (SNAP) compared to those not receiving SNAP assistance.
Michigan State University scientists have identified an early cause of intestinal inflammation, one of the first stages of inflammatory bowel disease and irritable bowel syndrome, which afflict around 11 percent of the world's population.
Newly published research provides important evidence supporting the long-term safety and viability of bariatric surgery. The study finds that muscle mass and fat-free mass (organs, bones, tissues) levels are maintained in the body following a rapid post-surgical weight loss. The finding dispels fears that gastric bypass surgery may result in a detrimental loss of muscle that continues for years after initial weight loss, leading to long-term muscle insufficiency despite weight regain.
A new study authored by scientists from more than 20 medical centers and organizations finds that higher circulating vitamin D concentrations are significantly associated with lower colorectal cancer risk.
Researchers show that the reward center of the brain values foods high in both fat and carbohydrates -- i.e., many processed foods -- more than foods containing only fat or only carbs. A study of 206 adults, to appear June 14 in the journal Cell Metabolism, supports the idea that these kinds of foods hijack our body's inborn signals governing food consumption.