Researchers are trying to understand whether ultra-processed foods erode brain health in the aging process.
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Articles on Healthy diet
Displaying 1 - 20 of 37 articles
Cancer cells are ‘cheaters’ that do not cooperate with the rest of the body. Certain microbes in your diet can either protect against or promote tumor formation by influencing cell cooperation.
The Food Compass system scores foods based on variables like the amounts of refined grains and sugars, processing and healthful ingredients. People who ate better-scoring foods had better overall health.
Detox diets and cleanses supposedly clear the body of allegedly toxic substances. But the evidence suggests otherwise.
Nearly two-thirds of suburbs in one major part of Sydney have no food stores at all. And in those that do, unhealthy food outlets outnumber healthy ones by more than six to one.
The symptoms of B12 deficiency resemble a lot of other health problems, putting millions of Americans at risk of a misdiagnosis.
From curbside pick-up to online delivery, COVID-19 has had a significant impact on how we consume food. But will those impacts be permanent?
Yes, eating breakfast really is important. So how can parents help kids to eat this important meal, without making it the most irritating part of the morning?
Despite the popular belief that vitamin E and beta carotene supplements help prevent heart disease and cancer, the latest research suggests they do not – but the supplements do have potential risks.
Food security is crucial to disease prevention and management, so prescribing healthy foods and reducing barriers to better diets makes sense. But food prescriptions should not be immune to scrutiny.
Non-alcoholic fatty liver disease is surprisingly common, affecting about one in four adults. Eating processed foods and sugary drinks can increase the risk of developing the disease.
Heart health is strongly linked to brain health and risk of dementia. That means improving one can protect us from the other.
The new year is a perfect time to adopt new health habits and routines. These four scholars reflect on the ways that they overcame the pandemic blues to get fit.
A new study puts numbers to the health and environmental benefits – or impacts – of individual foods and shows how small changes can make a significant difference.
We need a free trade agreement for vegetables – and not much else.
From orange juice, to tea and coffee, to alcohol — different drinks can have different effects on iron absorption. This is worth thinking about if your iron levels are low.
New research shows both adults and kids are eating more nutritious food. But minorities and low-income populations still lag behind the rest.
The importance of diet to a child’s development cannot be overstated.
Conflicting injunctions, shaped locally, constantly reinvented: food in the cities of the global south escapes the narrative of Western standardisation.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
Top contributors
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Laureate Professor in Nutrition and Dietetics AO, University of Newcastle
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Dean of Friedman School of Nutrition Science and Policy, Tufts University
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Clinical Dietitian, University of Virginia
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BehaviourWorks Australia, Monash Sustainable Development Institute, Monash University, Monash University
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Clinical Associate Professor, University of Sydney
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Senior Lecturer in Geography, University of Sheffield
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Associate Professor of Psychology, University of Oregon
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Professor of Musculoskeletal Physiology, School of Veterinary Medicine, University of Surrey
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Conjoint Lecturer, University of Newcastle
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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
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Senior Lecturer - Exercise Physiology, University of South Australia
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Visiting Scholar, School of Behavioral and Social Sciences, Arizona State University
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Senior Researcher, Oxford Martin Programme on the Future of Food, University of Oxford
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Research fellow, BehaviourWorks Australia, Monash Sustainable Development Institute, Monash University
