Dietary fiber not only relieves stool and prevents the absorption of harmful substances, but also affects the absorption of protein, minerals and other nutrients in food.
Recently, a study by Chinese scholars published in the American Journal of International Cancer found that drinking yogurt regularly can prevent cancer.
Eat your spinach in the form of a smoothie or juice -- this is the best way to obtain the antioxidant lutein, according to research from Linköping University, Sweden.
According to a study, published in the Journal Complementary Therapies in Clinical Practice, pomegranate reduces the risk of complications linked to obesity.
Young children are more likely to demand specific sugary cereals for breakfast when they have seen television ads for these products, a US study suggests.
Today’s average restaurant meal is more than four times larger than in the 1950s, and according to the Centers for Disease Control and Prevention (CDC), adults are, on average, 26 pounds heavier.
he European Medicines Agency (EMA) has concluded that medicines containing omega 3 fatty acids are not effective in preventing further heart and blood vessel problems in patients who have had a heart attack.
An observational study has shown an association between eating vegetable nitrates, found in green leafy vegetables and beets, and a lower risk of developing an early stage of age-related macular degeneration (AMD), the leading cause of permanent vision lo
Excess body weight was responsible for roughly 4 percent of cancers worldwide in 2012, and that number is likely to rise, an American Cancer Society peer-reviewed study has found.
There’s no question that cruciferous vegetables, which include broccoli, cauliflower and brussels sprouts as well as turnips and dark leafy greens like kale and arugula, are good for you.
The average calorie content of a restaurant meal in the UK is 977 kcal, with meals offered by full-service restaurants delivering 268 kcal more than the average fast-food option, a University of Liverpool study has found.
here was a time when gluten, a mixture of proteins found in wheat, rye and barley, was something of a foreign term. Not many people had heard of it, and the few who needed to avoid it found meals to be extremely challenging.
