Dietary-supplement labels don’t always disclose every ingredient.

Researchers use egg yolks to create supplement that could improve lives of people with celiac disease.

High-fat feeding can cause impairments in the functioning of the mesolimbic dopamine system, says Stephanie Fulton of the University of Montreal and the CHUM Research Centre (CRCHUM.) This system is a critical brain pathway controlling motivation. Fulton's findings, published recently in Neuropsychopharmacology, may have great health implications.

Muscadine grape seed oil supplies a form of Vitamin E, giving scientists another clue to reducing obesity, a new University of Florida study shows.

Experimental therapy restores normal fat metabolism in animals with atherosclerosis.

Higher consumption of dietary trans fatty acids (dTFA), commonly used in processed foods to improve taste, texture and durability, has been linked to worsened memory function in men 45 years old and younger, according to a University of California, San Diego School of Medicine study published online on June 17 in PLOS ONE.

Salk researchers find diet recommended for diabetics ameliorated signs of autism in mice.

Few Ontarians eat enough dark green and yellow vegetables despite their nutritional benefits, according to a University of Guelph study.

What we eat has a big influence on our environment, in ways beyond the typical carbon footprint questions of local vs. imported or animal vs. vegetable.

University of Adelaide researchers have shown there are two critical windows during the developmental pathway to adulthood when exposure to junk food is most harmful, particularly for female offspring.