The idea that healthy foods are universally more expensive can lead consumers to make choices that aren’t always necessary, a new study suggests.
Anyone who has tried to lose weight and keep it off knows how difficult the task can be. It seems like it should be simple: Just exercise to burn more calories and reduce your calorie intake.
Eating a very high-fat diet early in life may disrupt development of the prefrontal cortex in young brains, according to new research in mice.
People who regularly go on diets tend to lose weight initially but bounce back and even gain weight after stopping the regime.
Most people are interested in how to slow the ageing process, or at least they get more interested as the years tick by.
“Eat your bran even if it tastes horrible – its good for you!” Many of us remember this advice from decades ago.
It’s no wonder people are confused about whether it’s good to eat cheese, when even food experts are divided.
Cranberries, the little red berries from North America, are not effective for curing urinary tract infections. This piece of information is bound to disappoint the women who have been swallowing cranberry capsules for years in the hope that it was. But, alas, this is what science shows.
Inflammation is one of the main reasons why people with diabetes experience heart attacks, strokes, kidney problems, and other, related complications. Now a surprise finding identifies a possible trigger of chronic inflammation.
The “dad bod”, it seems, is in vogue. And now a new book claims that gaining weight after fatherhood makes men healthier, more attractive and more likely to live longer than their “skinny” counterparts.
In a small weight-loss study, women on a high-protein diet did lose weight but didn’t see improvements in insulin sensitivity, which can help lower diabetes risk.
Researchers find no link between how hungry we feel and the number of calories we consume.
Eating processed meat can increase your risk of getting colorectal cancer. The World Health Organisation’s International Agency for Research on Cancer (IARC) says that each 50g portion of processed meat eaten daily (about two bacon rashers) increases bowel cancer risk by 18%.
High blood pressure is called the silent killer. That’s because it has no symptoms. Having high blood pressure (hypertension) increases your risk of heart disease, stroke, heart failure and kidney disease.
If you’ve ever have the misfortune of a heart attack or are considered at risk of heart disease or stroke, your doctor will probably prescribe a statin drug, such as atorvastatin (Lipitor), to lower your blood cholesterol levels.
It is a hotly debated, highly researched subject: which fats are good for us and which aren’t?
We all know the score: current trends predict there will be 9.7 billion mouths to feed by 2050. Producing enough food without using more land, exacerbating climate change or putting more pressure on water, soil and energy reserves will be challenging.
Commonly touted as “good cholesterol” for helping reduce risk of stroke and heart attack, both high and low levels of high-density lipoprotein (HDL) cholesterol may increase a risk of premature death, a new study suggests.
Food, nutrition and human health institutes around the world have been fighting to reduce the risks associated with consuming detrimental fatty acids that are linked to cardiovascular diseases.
If you’re offered a plate of blackened barbecue food this summer, you might think twice about eating it. It’s commonly thought that food that has been burnt could cause cancer.
In a study of over 25,000 adults with detailed information about their eating habits, people with a greater diversity of foods in their diet showed a 30% lower risk of developing type 2 diabetes over a ten-year period.
A study of 12,000 people found that those who started eating more fruits and vegetables felt much happier.
- By Lisa Lewtan
When thinking about our health, most of us will only consider our weight and fitness level, but our lives are made up of so much more. When you understand what is actually going on in your life, you may develop clues as to why you eat and live the way you do.