In almost every way, one cheeseburger does not equal six apples. With the goal of optimal health in mind, a calorie is not a calorie is not a calorie.
Academic rigour, journalistic flair
Articles on Fat
Displaying 21 - 40 of 81 articles
We found a greater risk of heart disease with saturated fats from red meat and butter – but a lower risk with saturated fats from cheese, yoghurt and fish.
Staple diets in Nigeria can be improved by the addition of insect powders, rather than serving recognisable forms of insects.
Cryolipolysis has become popular with people wanting to get rid of unwanted fat quickly. But one supermodel’s nightmare reminds us of the need for caution.
Even health authorities can’t seem to agree on dietary guidelines.
Participants who ingested caffeine powder burned up to 29% more fat.
We asked an accredited sports dietitian to describe what you need in your diet if you’re running long distances.
There are some factors you can’t change about your metabolism. But there are things you can do to influence how much energy your body uses over the course of the day.
The type of fat tissue we store in certain parts of our body is partly behind this link.
There are so many milk alternatives these days, but it can be difficult to tell how beneficial they might be for our health. So we asked a dietitian to run through the main options.
Our new research shows deep body fat wrapped around the heart can release dangerous molecules, potentially leading to atrial fibrillation.
Though exercising at around 50-72% of our VO₂ uses more fat as energy, the amount of actual fat burned is minimal.
We all have white and brown fat cells – but recent research shows there’s a third type, called “beige” cells.
With hand-washing top of mind, soap is an integral part of keeping clean. But people through the ages relied on earlier forms of soap more for cleaning objects than for personal hygiene.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
No matter how much you weigh, there are many benefits to starting exercise, from a reduced risk of heart disease to better mental health.
The British Psychological Society is calling for a language change, from ‘obese people’ to ‘people living with obesity’. But using the word obesity can reinforce rather than prevent stigma.
Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
Fat-shaming is as ineffective as it is cruel. The bullying tactic also ignores the biological factors underlying obesity, which are not always under a person’s control.
Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
Top contributors
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Charles Perkins Centre Research Program Leader, University of Sydney
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Visiting Academic, Aston Medical School, Aston University
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Professor of Health Promotion; Scientific Director of the Healthy Populations Institute, Dalhousie University
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Professor of Public Health Policy, Deakin University
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Assistant Professor, Critical Disability Studies, Carleton University
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Associate Professor of Food Science, Nutrition & Health Promotion, Mississippi State University
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Chair in Zoology, University of Aberdeen
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Associate Professor in Marketing, Trinity College Dublin
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Personal Professor of Medicine, University of Galway
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Assistant Professor of Philosophy, Athabasca University
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Nutrition Epidemiologist, CSIRO
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Senior Lecturer, University of Newcastle
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Postdoctoral Researcher in Neuroscience, University of Sussex
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Clinical Associate Professor, University of Sydney
