New research from North Carolina State University and the University of Minnesota shows that the majority of consumers will accept the presence of nanotechnology or genetic modification (GM) technology in foods – but only if the technology enhances the nutrition or improves the safety of the food.

Salk researchers tinker with a time-restricted diet in mice and find that it is remarkably forgiving.

The U.S. Food and Drug Administration finalized two rules on Nov. 25 requiring that calorie information be listed on menus and menu boards in chain restaurants, similar retail food establishments and vending machines with 20 or more locations to provide consumers with more nutritional information about the foods they eat outside of the home. The rules are required by the 2010 Patient Protection and Affordable Care Act.

After spending more than a decade decoding breast milk’s important health-promoting constituents, a team of researchers in the Foods for Health Institute at the University of California, Davis, is now doing the same for cow’s milk, with potential benefits both for human health and the U.S. dairy industry.

New research from the University of Copenhagen and Copenhagen University Hospital shows that low blood vitamin D levels increase mortality. The study included 96,000 Danes and was recently published in the distinguished British Medical Journal.

UC Davis research finds walnuts slow prostate cancer growth, among other health benefits

Research in fruit flies helps explain why

Frying is one of the world's most popular ways to prepare food — think fried chicken and french fries. Even candy bars and whole turkeys have joined the list. But before dunking your favorite food in a vat of just any old oil, consider using olive.

New study examines link between brain cortex and food buying habits

Patricia Haynes in the UA College of Medicine has been awarded $3.1 million to study the relationship between unemployment and putting on pounds.