UNC research looks at why ultra-processed foods are so addictive and strategies other countries use to curb consumption, offering valuable insights for U.S. health initiatives.
Linoleic acid is a key fatty acid in soybean oil, which the body converts into molecules called oxylipins. Excessive ...
Orthopaedic surgeon Dr. Manu Bora says regular consumption of roti may contribute to weight gain and poor metabolic health ...
America's culinary heritage has been heavily influenced by other cuisines, so it's not especially easy to define exactly what ...
Learn about the link between perimenopause and sugar, and strategies to manage symptoms like hot flashes and mood swings by ...
In patients with hidradenitis suppurativa, researchers discovered evidence that hormone-disrupting chemicals commonly found ...
Americans are getting their plate portions backwards, with 1 in 3 unable to identify what a healthy meal looks like.
A survey of 2,000 adults explored some of the misconceptions around nutrition, finding that these misunderstandings are ...
Wisconsinites tend to take pride in being the dairy state, encouraging the love of everything from cheese curds to custard to ...
The new Lancet Series on ultra-processed foods (UPFs) draws on decades of global data, mechanistic evidence, and more than 100 prospective studies to argue that UPFs constitute a dietary pattern ...
Senior officials from the UK's largest food companies have published a memo about the industry's push towards intensive meat ...
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