Eating well is becoming more and more of a science, with new research showing us which foods may lower our risk of disease, and which are increasingly pointed to as the culprits behind ill health. Researchers are looking to better understand how nutrients work in our bodies, with studies that analyze at the diets of people with heart disease, cancer, and other diseases, along with research aimed at helping people to lose weight, or maintain weight loss. From all this research, new advice constantly emerges for people who are dieting, or want to eat more healthfully. With news, features and reference pages, we will provide science-supported tips for improving your nutrition.
As anticipated, an arm of the World Health Organization has said aspartame is a "possible carcinogen" — but does that label mean much?
Sources told Reuters that the International Agency for Research on Cancer, an arm of the World Health Organization, will soon name aspartame a "possible carcinogen." But historically, the agency's decisions have been controversial and confusing.
In a first, U.S. regulators have cleared several lab-grown chicken products for sale in the country.
The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.
Non-sugar sweeteners won't make you lose weight and may be linked to health risks in the long-term, the World Health Organization reported.
From weight loss to digestive health, could savoring every mouthful have a positive impact on wellbeing?
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