Vitamin D deficiency is caused by insufficient dietary intake or sunlight exposure, and it is increasing worldwide

Breeding new varieties of chickpeas with desirable traits is not only difficult, but also "tedious and inefficient," researcher says

First comprehensive analysis finds more than two dozen toxic highly fluorinated chemicals, including a phased-out substance

The research looked at 12 years of data (ending in 2012) from the National Health and Nutrition Examination Survey

Researchers identify the chemical combinations for better tomato flavor

In the study, 560 subjects evaluated five sweeteners: sucralose (yellow), stevia (green), saccharin (pink), aspartame (blue), and sucrose (sugar) (white).

Fatal food-induced allergic reactions are most common in adolescents and young adults, with nearly 70 percent of food allergy-related deaths occurring in this age group

Diets rich in fruits and vegetables have been linked to a lower risk of lung cancer, and a red pigment in red peppers and oranges could be one reason

Using human triple-negative breast cancer cells grown in mice, the research team tested a naturally occurring, non-toxic plant compound called luteolin to determine if it could suppress metastasis

The Agri-Food Study Group brought together over 40 mathematicians, engineers, and computer scientists to work on challenges presented by representatives from the agri-food sector over the course of three days