Wild berry extract may strengthen effectiveness of pancreatic cancer drug

A wild berry native to North America may strengthen the effectiveness of a chemotherapy drug commonly used to treat pancreatic cancer, reveals experimental research published online in the Journal of…

Post-traumatic stress disorder in women linked to food addiction

Numerous studies have linked PTSD with increased obesity risk, now a new study may explain why.

The importance of vitamin E intake during ‘the first 1,000 days’

Amid conflicting reports about the need for vitamin E and how much is enough, a new analysis published today suggests that adequate levels of this essential micronutrient are especially critical for…

Could artificial sweeteners promote diabetes and obesity?

Artificial sweeteners are often recommended to aid weight loss and help manage type 2 diabetes.

The relationship between milk and dairy consumption and disease risk

Globally, cardiovascular disease (CVD) claims 17 million lives each year, while complications from high blood pressure take an additional 9.4 million.

American waistlines continue to grow

A recent study has found that both the average waist circumference and the prevalence of abdominal obesity have increased in American adults from 1999-2012.

Freshman girls know how to eat healthy but need to develop strategies to use in difficult situations

Female college freshmen understand the benefits of eating healthy foods and know which foods they should include in their diets.

Humanitarian crises: advancing the science for health programming

Humanitarian crises are becoming increasingly complex and a growing threat to the health and safety of populations.

WHO’s recommended sugar intake ‘should be halved to combat dental cavities’

A study claims the WHO recommendation of a maximum of 10% total daily calories from free sugar should be halved to 5%, with 3% as a target, to tackle rising rates of tooth decay.

About one-third of mild-to-moderate Parkinson’s disease patients are at risk from malnutrition

Patients with Parkinson’s disease (PD) can experience difficulties with food preparation and ingestion, which could contribute to poor nutrition and place them at risk for malnourishment.

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