Vitamin D is often seen as a harmless supplement to take – the more the better. But the evidence suggests a different picture.
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Food is a big part of everyone’s carbon footprint – about the same as electricity use. How can our diet make farming more planet-friendly?
As well as being a favourite seasonal fruit, a bioactive compound found in cherries is showing promising effects for brain health.
Science suggests that diets tailored to your own gut work better than those based on the glycaemic index.
Celebrity chef Jamie Oliver’s campaign to introduce a sugar tax on fizzy drinks and snacks has been gaining momentum. Oliver has a history of trying to persuade the British public to eat more healthily…
Environmental sustainability will not figure into this year’s Dietary Guidelines for Americans, but the process helped build evidence – and consumer support – for inclusion in future DGAs.
Mixed martial arts athletes are risking serious injury and death through crash dieting, a new report warns.
Drinking olive oil might not sound appetising but there is strong evidence it has greater health benefits than low-fat diets.
Nearly 40,000 cancers diagnosed in Australia can be prevented if people avoid known risk factors for the disease, according to research published today.
New research claims banning trans fats could save thousands of lives. The reality is we’ve already moved on.
Severe allergies are on the rise – could our diet be to blame?
Conditions affecting the stomach and bowels are common in modern humans and many are on the rise.
The recent Lancet Commission report rightly pointed out that climate change is a huge risk to global public health. But it shied away from one of the main issues: the world consumes far too much meat.
Scientists have developed an online “brain training” game designed to make you associate unhealthy foods with saying no.
Our bodies are more adapted to modern living than some diets make out.
Researchers used pepperoni pizza to find out whether more choice in the Western diet could affect how much food we think we should be eating.
Apps can help us make sense of all the health messages out there.
The supplements industry is big business but do you know what’s really in the packet?
Protein-based health products have been criticised for inappropriate marketing but are they even worth the money?
How people respond to changing economic incentives appears to explain a lot of the upward trend in weight.
Principais colaboradores
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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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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Professor of Genetic Epidemiology, King's College London
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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 Community Health and Wellbeing, The University of Queensland
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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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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Personal Chair in Nutrition, The Rowett Institute, University of Aberdeen
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Associate Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
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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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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
