The consumption of foods with higher scores on the British Food Standards Agency nutrient profiling system is associated with an increased risk of developing cancer

Evidence suggests that stone mortars from Raqefet Cave, Israel, were used in brewing cereal-based beer millennia before the establishment of sedentary villages and cereal agriculture

A new study in Nephrology Dialysis Transplantation indicates that consuming more caffeine may help reduce the risk of death for people with chronic kidney disease.

Researchers designed an assay to detect short DNA sequences found in peanut chloroplasts

Maple trees are best known for their maple syrup and lovely fall foliage. But it turns out that the beauty of those leaves could be skin-deep

Salivary proteins could be part of a feedback loop that influences how food tastes to people—and by extension, what foods they're willing to eat

Effects of protein composition and concentration detailed in a new study from the Journal of Dairy Science

Eating white button mushrooms can create subtle shifts in the microbial community in the gut, which could improve the regulation of glucose in the liver

Eating breakfast before exercise may "prime" the body to burn carbohydrates during exercise and more rapidly digest food after working out

While the health benefits of vegetables are well-established, many of the mechanisms behind them remain unknown

Encouraging people to eat a wide variety of foods to ensure they meet all their dietary needs may backfire, according to a new scientific statement

A new clinical trial shows that consuming crickets is not only safe at high doses but may also reduce inflammation in the body