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Articles on Healthy diet
Displaying 1 - 20 of 43 articles
Many processed foods strip carbs of their natural fibers. Eating foods with an ideal total carbohydrate-to-fiber ratio can help with weight management and improve overall health.
For many Americans, a healthy diet of fruits, vegetables and whole grains is beyond their reach.
Anti-obesity medications are becoming the go-to treatment for weight loss. But drugs alone may not provide the same benefits as lifestyle choices like exercise and a healthy diet.
Research has examined how ultraprocessed foods can contribute to diabetes, cardiovascular disease, cancer and mood disorders. A healthier diet is one way to use food as medicine.
Aging is a major risk factor for many chronic diseases. Figuring out what influences longevity and how to identify rapid agers could lead to healthier and longer lives for more people.
Researchers are trying to understand whether ultraprocessed foods erode brain health in the aging process.
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.
Top contributors
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Associate Professor of Gastroenterology, School of Medicine, University of Washington
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Dean of Friedman School of Nutrition Science and Policy, Tufts University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Clinical Dietitian, University of Virginia
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Associate Professor of Psychology, University of Oregon
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Visiting Scholar, School of Behavioral and Social Sciences, Arizona State University
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Senior Lecturer in Geography, University of Sheffield
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Senior Lecturer - Exercise Physiology, University of South Australia
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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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Conjoint Lecturer, University of Newcastle
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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
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PhD Candidate in Neuroscience, University of Sussex
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Professor of Musculoskeletal Physiology, School of Veterinary Medicine, University of Surrey
