How your food is cooked may be as important to your health as the food itself. Researchers now know more about a new class of toxins that might soon become as important a risk factor for heart disease and metabolic disorders as trans fats.
Obese and overweight children increase their food intake by more than 100% after watching food advertisements on television; a study by the University of Liverpool psychologists has shown.
An analysis of nearly 300 umbilical cord blood samples led by researchers at the Johns Hopkins Bloomberg School of Public Health shows that newborn babies are exposed to perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA) while in the womb.
Making her first trip to Africa since becoming the head of the United Nations World Food Programme (WFP) earlier this month, Josette Sheeran called for joint actions to ensure that food aid purchases can help poor farmers to access markets and assist in solving chronic food insecurity.
The impact on our environment from food packaging waste can be minimized by prudently selecting materials and following established regulatory guidelines, yet the primary purpose must continue to be maintaining safe, wholesome and quality food, according to the Institute of Food Technologists and its latest scientific review, Food Packaging?Roles, Materials, and Environmental Issues.
Mindy Brashears, director of the International Center for Food Industry Excellence at Texas Tech University, can speak about issues involving beef safety and E. coli O157:H7.
Research led by Dartmouth scientists found that animals fed nutritious, high-quality food end up with much lower concentrations of toxic methylmercury in their tissues.
So much for the adage, ‘All things in moderation.’ Researchers at the University of Calgary have found that people who consume a single, high-fat meal are more prone to suffer the physical consequences of stress than those who eat a low-fat meal.
The Calorie Control Council stated that an unpublished rat study conducted by Italy?s Ramazzini Institute and presented today to media is totally contradictory to the extensive scientific research and regulatory reviews conducted on aspartame.
A team from the Friedman School of Nutrition Science and Policy at Tufts University is providing technical assistance to the East and Southern Africa Regional Office of the United Nations Children?s Fund (EASRO UNICEF), the Food and Agriculture Organization of the United Nations (FAO), and the government of Kenya to build strategies for implementing Kenya?s National Food and Nutrition Policy.