You likely know that the sight and smell of food can trigger cravings. But internal cues from your gut and your brain play just as important a role in the decisions you make around food.
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Articles on Diet
Displaying 41 - 60 of 660 articles
Food-focused celebrations like Christmas can be very stressful for parents of children who can’t eat everything.
When we change our diet, we disrupt our appetite hormones. Here’s how it works – and how small changes to our diet can help us feel fuller for longer.
Ginger, a staple spice in this Christmas confection, may help reduce the risk of colds and help with digestion.
Lifestyle-related dementia risks are complex, with factors like sleep, exercise, diet and social contact interacting with things like cognitive reserve, neuroplasticity and inflammation in the body.
As kids, we’re naturally more likely to enjoy sweet and salty tastes and reject bitterness. But that changes as we grow older.
There are a number of ways to ‘detox’. But do they work? And are they safe?
Our new study analysed the packages of around 8,000 food and drink products to understand the marketing techniques used.
A nutritionist breaks down the health-giving benefits of various salad leaves.
When we reach adulthood, protein requirements differ for men and women. But should you be eating more as you get older?
A new study suggests that adding salt to your food at the table is linked to an increased risk of type 2 diabetes. But caution is needed.
Ads for targeted fat loss, especially
for belly fat, are everywhere on social media. But is there any evidence to support this type of ‘spot reduction’?
Eating too much salt is bad for our health. Governments and food manufacturers have a big role to play in reducing the salt content of Australians’ diets.
Like most weight-loss programs, the OMAD diet makes bold promises – and comes with risks.
People with diabetes in Liberia face a vicious cycle of hunger and neglect that can sometimes spiral out of control and put their lives in danger.
Fish oil has been promised to provide all sorts of health benefits – from boosting our heart health, protecting our brain and easing arthritis. Here’s how the claims stack up for fish and supplements.
Ultra-processed foods are bad for our health and our planet and must be central to any efforts to reduce our carbon emissions, and waistlines.
If you try supplements, you still need to eat a healthy diet, exercise, reduce your stress, quit smoking and get enough sleep. Even then, they may still not be enough.
Young vegetables, known as microgreens, are said to be good for your health.
TB is the single most deadly infectious killer of humankind. New research shows food and proper nutrition work like a vaccine against the disease.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor of Genetic Epidemiology, King's College London
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Visiting Academic, Aston Medical School, Aston University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Associate Professor, Deakin University
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Professor of Public Health Policy, Deakin University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Professor of Community Health and Wellbeing, The University of Queensland
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Personal Chair in Nutrition, The Rowett Institute, University of Aberdeen
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Charles Perkins Centre Research Program Leader, University of Sydney
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Programme Lead Nutrition and Health, Edge Hill University
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Associate Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
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Lecturer, Southern Cross University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
