An Italian study suggests cancer survivors who follow healthier eating patterns and other heart-protective habits may live longer than those who do not.
A 20-year study in Bangladesh found that reducing arsenic exposure cut deaths from chronic diseases by as much as 50%.
A long-running study of nearly 30,000 nurses under age 50 found that women who ate more ultraprocessed foods had higher rates of adenomas, colon polyps that can precede early-onset colorectal cancer.
New research reveals how everyday foods interact with the microbiome to reduce the risk of harmful chemical reactions inside the body.
New national research shows widespread gaps in public understanding, especially among those who drink.
In mice, restricting two amino acids more than doubled the effectiveness of a new drug for neuroblastoma, pointing to future cancer therapies that combine nutrition and medicine.
New research shows that olive oil’s key fatty acid could strengthen immune defenses, while fats from palm oil and processed meats may weaken them.
Lab study finds that excess lipids can speed tumor growth and raises caution about very high-fat diets.
A new review highlights how cruciferous vegetables are packed with disease-fighting compounds and how scientists are working to make them even more nutritious.
A small human-sample study found that microplastics can change the mix of gut microbes, echoing patterns seen in depression and colorectal cancer.
A global commission urges plant-rich diets and fairer food systems to save lives and curb environmental damage.
The amino acid stimulated immune cells to help regenerate the intestinal lining, raising hopes for new gut-healing strategies.
A lab study found that the glucose-fructose blend in sodas and juices activated an enzyme that helped colorectal cancer cells metastasize, raising new questions about diet and cancer progression.
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.
