SLU research review reveals extra benefits for malnourished and frail elders

Obesity Center awards grants to six agencies to test promising obesity prevention interventions

Nearly 30 percent of gym-goers concerned about their own overuse of these products

The importance of dietary carbohydrate in human evolution

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.

Several major food companies have announced plans to remove artificial ingredients, such as color and flavor, from their products within the next few years. It’s a move driven by consumer demand and one that will be a challenge for the industry, says Lester Wilson, University Professor of Food Science and Human Nutrition at Iowa State University. 

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.

Action expected to reduce coronary heart disease and prevent thousands of fatal heart attacks every year.

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