New research shows caffeine’s feel-good effects are strongest early in the day, no matter how much coffee you usually drink.
A 48-hour fasting trial suggests metabolic and immune responses vary by body type, raising questions about one-size-fits-all diet advice.
Supportive relationships, family routines and a sense of belonging can help protect young adults from unhealthy eating behaviors.
Scientists have discovered six previously unknown molecules in roasted coffee that may help regulate blood sugar, offering a potential new tool in the fight against type 2 diabetes.
A UK survey finds most online takeaway customers prioritize flavor and cost over calorie counts, and few even notice menu labels.
A new survey finds only 19% of U.S. women have discussed nutrition and breast cancer risk with a health care provider, despite growing evidence of a link.
A major new report urges mental health services to make diet, exercise, sleep and other lifestyle changes a core part of treatment, not an afterthought.
Researchers in Israel find a way to block a key trigger of eosinophilic esophagitis, which forces many patients onto restrictive eating plans.
MIT scientists design nutrient particles that can survive cooking and storage, making it easier to fortify everyday foods and drinks.
A Tufts study finds that while purchases from these stores are often less healthy, most households balance them with more nutritious foods from other sources.
UBC researchers find cellulose-based additives can be broken down when gut microbes are primed by plant fibers.
Simply reshuffling the weekly menu led to big drops in carbon footprint and saturated fat, while keeping satisfaction high.
Spanish researchers find that shifting to more plant-based foods and cutting waste could reduce diet-related environmental health damage by more than a third.
Children who consistently show kindness and cooperation may be more likely to eat fruits and vegetables as teenagers, according to long-term research.
A major advisory from the American Heart Association unpacks the risks of ultraprocessed food but also urges more nuance and better definitions.
A major new review shows that lifestyle changes may reduce endometrial cancer risk, but not for everyone and not in the same way.
New research finds that a natural compound from licorice root can slow spoilage and extend shelf life without synthetic preservatives.
A new study identifies spearmint-scented carvone as a promising way to improve the taste of diet foods and drinks
Researchers say targeting brain support cells could trigger appetite control without the side effects linked to drugs like Ozempic.
Cornell researchers have developed a more stable algae-based dye that could replace synthetic blue food colorings and do more than just add color.
A new Harvard study finds that French fries may raise type 2 diabetes risk, while other potatoes pose no problem.
New research shows how sweeteners like sucralose activate taste receptors, offering clues for designing better sugar substitutes.
Researchers explore how PFAS exposure may worsen alcohol-related liver damage.
Research links poor neighborhood conditions to a higher likelihood of developing diabetes during pregnancy.
A new trial suggests that choosing minimally processed foods over more processed options, even with similar calories and nutrients, can lead to more weight loss and better craving control.
