When we compared the risk of early death between vegetarians and non-vegetarians while controlling for a range of other factors, we did not find any statistical difference.
New research pinpoints the genes that could counteract decades of bland breeding.
The food we eat is responsible for almost a third of our global carbon footprint.
Scurvy is a historical disease caused by severe and chronic deficiency of vitamin C. Its recent reemergence is a poor reflection of the nation's diet.
Three in five Australian adults get sucked in by promotions and specials on junk food and sugary drinks at the supermarket, research released today shows.
When botany and linguistics collide: pumpkins are fruits and there's technically no such thing as a vegetable. But try telling that to a five-year-old and see how far you get.
Marketers take advantage of the fact that children sometimes can't recognise the difference between product placement and advertising.
People living in rural parts of South Africa lack diversity in their eating because a starch based diet is perceived as cheaper and is very common.
As well as being a favourite seasonal fruit, a bioactive compound found in cherries is showing promising effects for brain health.
Nearly 40,000 cancers diagnosed in Australia can be prevented if people avoid known risk factors for the disease, according to research published today.
Hate the taste of Brussels sprouts? Do you find coriander disgusting or perceive honey as too sweet? Your genes may be to blame.
National dietary guidelines have become an easy target for those looking for a scapegoat for bad diets in rich countries. And a BMJ article about draft US guidelines adds further fuel for the fire.
Almost everyone wants to throw out less food. The good news is that even something as simple as organising your fridge into zones for different food types can stop your bin filling up.