Asthma symptoms can be improved by diet and exercise in non-obese patients

Non-obese people with asthma could reduce their symptoms and improve their quality of life through diet and exercise, according to research presented at the European Respiratory Society International…

Improving diet quality over time linked with reduced risk of premature death

People who improve the quality of their diets over time, eating more whole grains, vegetables, fruits, nuts, and fish and less red and processed meats and sugary beverages, may significantly reduce…

Social eating leads to overeating, especially among men

Gorging at a holiday meal or friend’s BBQ might have more to do with your ego than the quality of the food – especially if you’re a man.

Improving food quality by studying the microbial composition of raw milk

Findings from a new study, reported in the journal mBio, may help food companies improve the quality of dairy products.

Tools for protecting drinking water

We place high demands on the quality of our drinking water. If pathogens or toxic substances found their way into the piping system, many people could become infected or injured very quickly.

Carbohydrates from the Okra plant can improve the quality of food products

ESTONIAN-born Katerina Alba’s research at the University of Huddersfield could help to improve the quality of some of the most popular emulsion-based food products – such as butter, mayonnaise…

The fatty acid composition in blood reflects the quality of dietary fat and carbohydrates in children

Recently published research in the University of Eastern Finland found that fatty acid composition in blood is not only a biomarker for the quality of dietary fat but also reflects the quality of…

Fatty acid composition in blood reflects quality of dietary carbohydrates in children

Fatty acid composition in blood is not only a biomarker for the quality of dietary fat, but also reflects the quality of dietary carbohydrates, new research shows. This study showed that a higher consumption of candy and a lower consumption of high-fibre grain products were associated with a higher proportion of oleic acid in blood.

Drinking water with a relatively high concentration of magnesium protects against hip fractures

There are considerable variations in the quality of drinking water in Norway. The researchers studied variations in magnesium and calcium levels in drinking water between different areas, as these are assumed to have a role in the development of bone strength.

Understanding how dietary habits are connected through the generations could have valuable benefits for community health

The Taiwanese study assessed the relationship between the quality of children’s diets and that of their elders in a wide range of representative communities, generating findings that have international relevance.

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