Study finds tree nut consumption may lower risk of cardiovascular disease

Study supports growing body of research on walnuts’ potential beneficial role in preventing cardiovascular disease.

Personalized diets needed to combat obesity and diabetes

People who follow a common-sense, healthy diet may actually be doing themselves harm, says a new study that recommends personalized diets to suit individual metabolism.

Neurogastronomy: How our brains perceive the flavor of food

Symposium explores the question: What would happen if scientists could trick the brain into thinking broccoli tastes like chocolate?Two women, seated at a table, told their stories in quiet tones.

Research yields potential treatment approach for glycogen storage disease

Researchers from the Duke-NUS Graduate Medical School Singapore (Duke-NUS) and Duke Medicine have identified a potential treatment strategy for an often-fatal inherited glycogen storage disease.

A simple, rapid test to help ensure safer meat

Deciding whether to cook or toss a steak that’s been in the fridge for a few days calls for a sniff test. This generally works well for home cooks.

Scientists turn tastes on and off by activating and silencing clusters of brain cells

New study proves that sense of taste is hardwired in the brain, independent of learning or experience.

Can natural remedies jeopardize cardiovascular health?

Chinese physicians report on the case of a woman who presented with aconitine-induced cardiovascular symptoms.