The research shows a link between high-sugar diets and diseases such as dementia and cancer. It doesn't show that sugar causes them, but it's compelling enough to prompt us to cut down on sugar.
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Articles on Food and nutrition
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The study showed that every 10% increase in consumption of ultra-processed food was linked to a 12% increase in developing some types of cancers. But it didn't show the processed food caused cancers.
The first step is to take an iron supplement to give your iron stores an immediate boost, then you want to investigate the cause and possibly work on your diet.
It comes down to what and how much you eat over the day, rather than when you eat most of your food.
Folk medicine has favoured apple cider vinegar for centuries and many claims are made for its supposed benefits. But what does the science say?
Is this more good news for coffee lovers, or a case of be careful what you read?
A healthy diet is a good idea, but cutting out entire food groups is not.
Dietary guidelines fail to change our eating habits. So, how can we make them more relevant?
When we can't lose weight, we tend to want to blame something outside our control. Could it be related to the mictobiota – the bacteria and other organisms – that colonise your gut?
Since Mexico introduced a 10% “tax” on sugar-sweetened beverages in 2014, global political momentum for this form of fiscal policy has been building. Societal interest and support have also grown. Taking…
For most of us, the form of stool we excrete can vary widely depending, in part, on what we've been doing.
The make-up of our gut is constantly changing and affects everything from our immune system and digestion, to our brain function.
High blood pressure can be treated or prevented. Eating oats, fruit and vegetables – and beetroot, in particular – helps. So does avoiding salt, liquorice, caffeine and alcohol.
There is converging evidence from both human population and animal studies that curcumin may help prevent age-related cognitive decline.
New research published today shows the early introduction of egg (from four to six months) and peanuts (from four to 11 months) is linked to lower rates of egg and peanut allergy.
It is easy to fall into the trap of giving people you love lots of ultra-processed, high kilojoule, nutrient-poor foods because they like them. But immediate pleasure comes at a cost.
Beetroot, artificial colours, vitamin supplements, medications and illnesses can change the colour of your urine or bowel motions.
Tastier salt, packaging that alerts you to food that has gone off and fish oil that tastes better – nanoparticles have lots of potential.
Around 60% of Australians over the age of two years exceeded the recommended daily maximum intake of salt.
Many people believe eating healthily is expensive – and more costly than buying junk food. But our new research shows this isn't the case.
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Professor in Nutrition and Dietetics, University of Newcastle
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Honorary Adjunct Associate Professor, Bond University
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Professor of Medicine, Monash University
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Associate Professor, Deakin University
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Professor of Nutrition, University of South Australia
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PhD Researcher, Australian National University
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Caroline Homer is a Friend of The Conversation.
Professor of Midwifery, University of Technology Sydney
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Principal Research Fellow, University of Sydney
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Professor of Population Nutrition and Global Health, University of Auckland
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Nutritionist & Visiting Fellow, UNSW
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Chris Forbes-Ewan is a Friend of The Conversation.
Retired nutritionist, Defence Science and Technology Organisation
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Senior Lecturer in the School of Health Sciences, University of Newcastle
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Chair, AWASH and Senior Director, George Institute for Global Health
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Secretary-General, International Human Frontier Science Program Organisation; Vice-Chancellor’s Professorial Fellow, Monash University
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Professor of Neuroscience: Medicine Faculty, UNSW
