A longer life for humans and pets means more challenges for doctors and vets.
Arguing about whether carbohydrates or fats are better misses the main point. To improve global health we need reduce intakes of ultra-processed foods and eat more minimally processed foods.
Bombarded with unhealthy offerings by the food industry, we blame and shame ourselves for gaining weight. But is it really our fault, or are we being "entrapped?"
Of the 22,713 weight loss operations performed in 2014-15, about 90% were performed in private hospitals, highlighting the difficulty in accessing this type of surgery through the public system.
We need to eat a healthy diet, do some exercise and avoid stress rather than blame saturated fat for heart disease, says a recent editorial. But does the evidence stack up?
Seven million workers are missing out on information which keep keep them healthier.
Scientists have investigated the complicated link between omega-3 fatty acids and fitness.
Research has yet to reveal why and how obesity rates have surged around the world in the past few decades.
Scientists thought they were closing in on one great new treatment but may have found another instead.
What's the deal with fat in our foods and drinks? Should we avoid it?
Arguing about the pros and cons of fat in our diet takes the focus away from the real nutritional demon: processed foods.
When we eat a meal, we take for granted that we should feel full afterwards. But eating a diet high in sugar and fat makes it harder for our body to tell if we are full or not.
There is a curious paradox at the heart of the food group's new nutrition scheme: the less consumers trust Big Food, the less attention they will pay to the labels.
Finding it hard to lose weight? Here's why this may be.
The potential health benefits of energy-burning brown and beige fat might be not the effect on weight, but rather on blood sugar and cholesterol.
Thanks to our ancestors, we're designed to hold on to fat.
When you buy commercially baked goods such as pies, pastries, cakes and biscuits, there's a good likelihood they'll contain one of the nastier types of fatty acids: trans fats.
Hate the taste of Brussels sprouts? Do you find coriander disgusting or perceive honey as too sweet? Your genes may be to blame.
Large supermarkets are undoubtedly very convenient, with a huge variety of products on offer. But evidence suggests their size prompts us to shop less often and buy more on each trip.
Are you a "carb craver" or "chocaholic"? We often use language associated with addiction to describe our relationships with food. But is it really possible to be addicted to certain types of food?