Videos
Mosquitoes: Why You? The Science of Why You're a Magnet for Bites
Have you ever sat outside with a group of friends, only to wake up the next morning...
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- Written by: Jim Erickson, University of Michigan
Mercury concentrations in Hawaiian-caught bigeye and yellowfin tuna are steadily rising and mirror increases in North Pacific waters that have been linked to atmospheric mercury emissions from Asia.
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- Written by: Zandile Mchiza, Human Sciences Research Council
Food advertising strongly influences the eating choices of adults, adolescents and children alike. But TV and magazine adverts often carry misleading health and nutrition claims.
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- Written by: Clare Collins, University of Newcastle
I was recently asked: If my eating habits are half good and half bad, does that make my overall diet balanced?
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- Written by: Erin Sagen and Araz Hachadourian, YES! Magazine
Around 2006, Cherokee leaders approached administrative liaison Pat Gwin about starting a seed bank. They already had launched an initiative to improve health care access and infrastructure at the reservation; now, they wanted to go even deeper by recovering ancestral seeds to preserve their cultural heritage.
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- Written by: Liza Bayless, YES! Magazine
In an industry usually focused on medicine and procedures, a Philadelphia-area hospital decided what its patients needed was a farm and advice about food.
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- Written by: Sophie Medlin
The debate over the necessity of dairy in human diets continues, influenced by genetic adaptations and cultural practices. While many populations thrive on dairy, others face lactose intolerance. Recent studies challenge the traditional view of calcium's role in bone health, suggesting that while dairy is not essential for adults, it offers important nutrients that may be harder to obtain from other sources.
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- Written by: Ryan Underwood, Vanderbilt University
The idea that healthy foods are universally more expensive can lead consumers to make choices that aren’t always necessary, a new study suggests.
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- Written by: Peter Rüegg, ETH Zurich
Eating a very high-fat diet early in life may disrupt development of the prefrontal cortex in young brains, according to new research in mice.
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- Written by: Jim Dryden, Washington University in St. Louis
Inflammation is one of the main reasons why people with diabetes experience heart attacks, strokes, kidney problems, and other, related complications. Now a surprise finding identifies a possible trigger of chronic inflammation.
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- Written by: Jim Dryden, Washington University in St. Louis
In a small weight-loss study, women on a high-protein diet did lose weight but didn’t see improvements in insulin sensitivity, which can help lower diabetes risk.
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- Written by: Amy Pullan, University of Sheffield
Researchers find no link between how hungry we feel and the number of calories we consume.
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- Written by: Chris Elliott, Queen's University Belfast and Marie Cantwell, Queen's University Belfast
Eating processed meat can increase your risk of getting colorectal cancer. The World Health Organisation’s International Agency for Research on Cancer (IARC) says that each 50g portion of processed meat eaten daily (about two bacon rashers) increases bowel cancer risk by 18%.
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- Written by: Peter Rüegg, ETH Zurich
It is a hotly debated, highly researched subject: which fats are good for us and which aren’t?
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- Written by: Caroline Wood, University of Sheffield and Wayne Martindale, Sheffield Hallam University
We all know the score: current trends predict there will be 9.7 billion mouths to feed by 2050. Producing enough food without using more land, exacerbating climate change or putting more pressure on water, soil and energy reserves will be challenging.
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- Written by: Kristina Sauerwein, Washington University in St. Louis
Commonly touted as “good cholesterol” for helping reduce risk of stroke and heart attack, both high and low levels of high-density lipoprotein (HDL) cholesterol may increase a risk of premature death, a new study suggests.
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- Written by: Voster Muchenje, University of Fort Hare and Carlos Nantapo, University of Fort Hare
Food, nutrition and human health institutes around the world have been fighting to reduce the risks associated with consuming detrimental fatty acids that are linked to cardiovascular diseases.
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- Written by: Annalijn I Conklin, University of California, Los Angeles; Nita Forouhi, University of Cambridge, and Pablo Monsivais, University of Cambridge
In a study of over 25,000 adults with detailed information about their eating habits, people with a greater diversity of foods in their diet showed a 30% lower risk of developing type 2 diabetes over a ten-year period.
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- Written by: Nicola Jones, University of Warwick
A study of 12,000 people found that those who started eating more fruits and vegetables felt much happier.
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- Written by: Lisa Lewtan
When thinking about our health, most of us will only consider our weight and fitness level, but our lives are made up of so much more. When you understand what is actually going on in your life, you may develop clues as to why you eat and live the way you do.
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- Written by: Karen Keane, Northumbria University, Newcastle
Drinking cherry concentrate can lower systolic blood pressure for up to three hours, our latest study found. If tart Montmorency cherry concentrate was a drug, it would probably get FDA approval.
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- Written by: Clare Collins, University of Newcastle
Historically called the disease of kings, gout was common among wealthy gents who could afford to eat and drink to excess. These days it doesn’t just affect the rich: rates of gout have been increasing globally since the 1960s. It now affects around 70,000 Australians a year and is more common in men aged over 70.
