Folic acid in pregnancy – and the gene which explains why the benefits may differ.
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Articles on Diet
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People are often disappointed when exercise doesn’t translate into weight loss. Here are four reasons it might not be happening for you (yet).
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.
With demand for meat alternatives growing, the meat industry is getting protective over names such as ‘vegetarian sausages’.
Official advice to prediabetics on the best diet to avoid type 2 diabetes suggests that there is only one option. The latest research suggests otherwise.
Women’s health in the months and years before they become pregnant can impact on their health during pregnancy and the baby’s development, our new research shows.
New weight loss approaches seek to switch off the brain patterns that drive overeating and weight regain. Here’s how that works, and how it could help you.
A recent study was reported to have found that eating pasta wouldn’t make you put on weight, This is actually true, so long as you’re following a low GI diet.
Canada’s biggest grocery chain is now selling cricket flour under its revered private label. Here’s what that says about contemporary eating habits.
Sucralose increases the expression of genes linked with fat production.
Canadians still love their meat, but consumers under 35 are three times more likely to consider themselves vegetarians or vegans than consumers who are 49 or older.
Most men, women and children in Canada exceed the tolerable upper limits of salt for their bodies. Consumers need to understand how much salt is too much – to avoid hypertension and heart disease.
The research shows a link between high-sugar diets and diseases such as dementia and cancer. It doesn’t show that sugar causes them, but it’s compelling enough to prompt us to cut down on sugar.
Quitting sugar is unlikely to improve your health any more than cutting down on ultra-processed foods, eating more vegetables and cooking food from scratch.
We found that over 12 years, women who had an unhealthy weight and had yo-yoed didn’t gain more weight than women who had never yo-yoed.
People tend to value potential future rewards less than similar immediate rewards when they must choose between them. Psychologists and economists call this “delay discounting”.
The study showed that every 10% increase in consumption of ultra-processed food was linked to a 12% increase in developing some types of cancers. But it didn’t show the processed food caused cancers.
There’s some logic in eating and avoiding certain foods if you have endometriosis. And there are some studies that confirm this logic, but then others seem to refute it. And everyone is unique too.
The latest study linking diet with cancer has many flaws.
The first step is to take an iron supplement to give your iron stores an immediate boost, then you want to investigate the cause and possibly work on your diet.
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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Lead for Evidence-Based Medicine and Nutrition, 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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Personal Chair in Nutrition, The Rowett Institute, University of Aberdeen
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Professor of Community Health and Wellbeing, The University of Queensland
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Charles Perkins Centre Research Program Leader, University of Sydney
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Associate Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
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Programme Lead Nutrition and Health, Edge Hill University
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Lecturer, Southern Cross University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
