Article Archive
Older women, dining alone were 2.58 times more likely to have angina, a symptom of coronary artery disease.
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Food nutrition researchers built a profiling system that tallies the nutritional characteristics of 8,032 foods and drinks.
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Beverage and food packaging can have a big impact on consumers’ perception of product healthfulness—and the likelihood they will buy it.
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The pesticides that are sprayed on conventionally grown fruits and vegetables may pose a health risk with consistent exposure over time.
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Researchers have added to the weight of evidence that there is a connection between nicotine withdrawal and poor eating habits.
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As added sugar intake increases so do the chances of developing various forms of cancer, including breast and prostate.
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A study published in PLOS ONE suggests that dairy fat, which is mostly the saturated variety, can be good for your heart.
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A robust microbiome is linked to improved immunity and better brain functioning, making this inspired PB&J oatmeal easy to digest.
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Can we use mushrooms for depression? It turns out mushrooms may help you feel better physically and emotionally.
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Microgreens, the vegetables and herbs we garnish food with, are being heralded as a way to better meet nutritional needs of a growing planet.
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Getting enough sleep is critical to performing our best. Now, a new study shows one more reason to prioritize it: sleep improves diet.
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High intakes of alpha-linolenic acid, a type of omega-3 fatty acid found in plant foods, is linked to a lower risk of all-cause mortality.
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About 65% of Americans reported eating plant-based meat substitutes in the previous year, according to a 2021 survey.
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Women who followed a gluten-free diet had an increase in the intake of fat and sodium and a reduction in key micronutrients.
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Researchers determined that moderate-to-severe food insecurity was more prevalent in the U.S. population among sexual minorities.
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In combination with resistance training, the intake of supplemental peanut protein positively affects markers of muscle growth and strength.
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Americans’ fast food intake exposes them to high amounts of saturated fat, sodium and sugar, but also to harmful chemicals in fast food.
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Anti-inflammatory spices including turmeric, cinnamon, cumin and cardamom contain bioactive chemicals that keep inflammation at bay.
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Researchers say these three changes can help Americans reduce the carbon footprint of their food purchases—without big dietary changes.
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Oat milk has more protein than nut milks—about 3–4 grams per cup. Still, this doesn’t stack up to dairy milk or soy milk in terms of protein.
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