Researchers developed a faster, safer way to detect PAHs, cancer-linked compounds that form in grilled, fried and smoked foods.
New U.S. study links heavy reliance on ultraprocessed foods to higher levels of C-reactive protein, while experts call for nuance in how we view processed foods in daily diets.
New research shows rising temperatures drive Americans to eat and drink more added sugars, with the greatest impact on disadvantaged households.
New research finds that “forever chemicals” are more acidic than earlier studies suggested, helping explain why they persist in water and food.
A new study finds that brain tumors use sugar differently than healthy brain cells, and restricting certain nutrients improved treatment response in mice.
Advanced filtration can reduce cancer-causing byproducts, nitrates and heavy metals alongside PFAS, new research shows.
Zeaxanthin, found in vegetables like spinach and orange peppers, may strengthen T cells and improve cancer immunotherapy, but most evidence is still early-stage.
New research suggests too much protein, especially from tryptophan-rich foods, may worsen dangerous clots in people with cancer.
Large European study finds eating more plants may cut the risk of developing cancer and cardiometabolic diseases at the same time.
Research shows families with extra support for buying fruits and vegetables ate more of them and reported fewer struggles to access food.
Large U.S. analysis suggests animal protein may even offer modest protection against cancer mortality.
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.
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.
A major new review shows that lifestyle changes may reduce endometrial cancer risk, but not for everyone and not in the same way.
Researchers explore how PFAS exposure may worsen alcohol-related liver damage.
New research links sucralose, a common artificial sweetener, to gut changes that may weaken the effectiveness of cancer immunotherapy.
New research in mice suggests that swapping animal fats for plant-based oils could influence cancer growth and immune health.
A large U.S. study found that people who ate the most ultra-processed foods were significantly more likely to develop lung cancer.
A major review of nearly 500 studies shows these lifestyle choices support brain health, reduce chronic disease risk and improve quality of life.
A new tool from Japan uses artificial intelligence to uncover which gut microbes may be driving key changes in your health.
A large study finds that higher BMI is more strongly linked to breast cancer in postmenopausal women with cardiovascular disease.
New research finds that certain gut microbes can absorb PFAS — a discovery that could lead to probiotic treatments for chemical exposure.
More than 130 physicians are calling on the federal government to recognize beans, peas and lentils as top-tier protein sources — above meat and seafood.
A new study finds that survivors who struggle to access nutritious food face a 28% higher risk of death — yet many aren't getting the support they need.
A study found that changing from a high-fat to a low-fat diet helped reduce early pancreatic cancer markers.
