Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
Lisa Oberlander, Paris School of Economics – École d'économie de Paris and Ximena Játiva, University of Fribourg
New research indicates that rising temperatures can push those who prefer sweets to drink more sugary beverages, not water. This has significant implications for public-health policy.
There is a huge variety of sugar substitutes available. What’s the difference? Is one better for controlling blood sugar levels for diabetes? Is one better for individuals trying to lose weight?
Mosquitoes love sugar – so much so that can delay their search for our blood. Now, their sweet tooth may have revealed an important genetic weapon against the spread of mosquito-borne disease.
Eunice Zhang, University of California, Los Angeles
Mounting evidence suggests that artificial sweeteners are linked to chronic health problems like obesity and diabetes. Should there be a tax on these foods?
A chemist explains how some molecules in human breast milk help fight infection. Understanding their properties could lead to better infant formulas that share the health advantages of breastfeeding.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
Professor and Programme Director, SA MRC Centre for Health Economics and Decision Science - PRICELESS SA (Priority Cost Effective Lessons in Systems Strengthening South Africa), University of the Witwatersrand