Next time you make a salad, you might want to consider adding mushrooms to it. That’s because higher mushroom consumption is associated with a lower risk of cancer, according to a new Penn State study, published on March 16 in Advances in Nutrition Continua la lettura
Research out of the University of Otago’s Department of Human Nutrition has examined the nutritional quality of baby food pouches found in most supermarkets. The findings which include notable results around sugar and iron content have been published in the Nutrients journal Continua la lettura
Eating red meat may have a bad reputation for being bad for the heart, but new research found that lean beef may have a place in healthy diets, after all Continua la lettura
A team of UBC Okanagan researchers has determined that the type of fats a mother consumes while breastfeeding can have long-term implications on her infant’s gut health Continua la lettura
People who experience big dips in blood sugar levels, several hours after eating, end up feeling hungrier and consuming hundreds more calories during the day than others, according to experts Continua la lettura
Whether eating out or buying food from the grocery store, Americans of all ages are, for the most part, eating poorly everywhere — except at school. The information comes from a new dietary trends study, which also reveals persistent or worsening disparities in meal quality from restaurants, grocery stores, and other sources — but not school — by race, ethnicity, and income Continua la lettura
Clearer disclosures about added sugars, diet sweeteners and percent juice on product packages are needed to address widespread misperceptions about ingredients in popular children’s drinks Continua la lettura
When we think of strong bones, we usually think of milk, a rich source of the nutrients that promote bone density: calcium and vitamin D. But we may be overlooking another important nutrient created closer to home — in our own gut, to be exact Continua la lettura
