Fish cleared as major mercury source
01 October, 2013While fish has frequently been blamed for rising mercury levels in the human body, new research from the University of Bristol suggests that fish may not be the biggest contributor to mercury levels.
Spread the word: peanut butter linked to breast health
30 September, 2013A study has found that girls aged 9 to 15 who regularly ate peanut butter or nuts were 39% less likely to develop benign breast disease by the age of 30.
Research shows nuts are beneficial to health
24 September, 2013The myth that nuts are fattening was recently busted. Recent research has not only confirmed this, but also highlighted the benefits of regular intake of nuts.
The brain knows the difference between 'real' and artificial sweeteners
23 September, 2013While many of us try to curb the negative effects of a sweet tooth with artificial sweeteners, the brain knows the difference between these 'energyless' sweet flavours and 'real' sweeteners, a new study has shown.
Functional foods to keep ageing population healthy
20 September, 2013A potentially huge market exists for functional foods to keep Europe’s ageing population healthy in years to come. The NU-AGE project will hold a symposium on the topic of dietary strategies for the elderly at the International Congress of Nutrition.
Is your fat brown, beige or white?
20 September, 2013We usually think of adult fat as white and hard to get rid of but brown and beige fats are present in adults and their role in the metabolism of triglycerides and glucose may make them allies in the fights against obesity and diabetes.
Immune function enhanced by red grapes and blueberries
19 September, 2013Compounds in blueberries and red grapes came out ahead of more than 400 other compounds in a study conducted at the Linus Pauling Institute. The resveratrol in red grapes and pterostilbene in blueberries were found to boost the immune system.
Bubbles dupe brain's sweetness perception
19 September, 2013Carbonation affects the brain's perception of sweetness, making it harder to determine between sugar and artificial sweeteners, according to a new article in Gastroenterology, the official journal of the American Gastroenterological Association.
Broccoli could be new osteoarthritis superfood
16 September, 2013A recent study has found that sulforaphane, a compound found in broccoli, has been linked to the slower development and potential prevention of osteoarthritic damage in joint cartilage.
Researchers debunk myth that alcohol causes depression
13 September, 2013Clinical neuroscientists at the University of Western Australia have concluded that there is no truth to the long held belief which holds that alcohol causes depression, particularly if consumed at excessive levels.
NZ research links kiwifruit to mood
28 August, 2013The path to happiness may travel via an unexpected stopover: the fruit bowl. Researchers at the University of Otago, Christchurch, have found that eating two kiwifruit each day can improve mood and boost energy.
Warning statements on soft drinks is "absurd", Bev Council says
26 August, 2013Recent calls for soft drink labels to carry warning statements have been criticised by the Australian Beverages Council. Geoff Parker says a recent study linking soft drink consumption with behavioural problems does not prove cause and effect.
Insurer ensures healthy members with healthy eating incentives
26 August, 2013A US health insurer has come up with a novel way to ensure its members stay healthy: money-back rewards for buying fresh fruits and vegetables. Independent Health members will earn $1 credit for every $2 spent on fresh fruit and vegetables.
Omega 3s are going to gaol
23 August, 2013Can omega 3s reduce criminality? A new study aims to investigate this link between biology and behaviour.
Making processed food healthy
21 August, 2013Reducing the salt, sugar and fat content of foods has long been the focus of research, but all this work counts for nothing if consumers avoid the low-salt/sugar/fat option. In order to reduce the public health burden by designing healthier processed food, scientists need to ensure consumers will actually want to eat it.
