A study using grocery shopping records suggests that financial and cultural factors, not store proximity, play the biggest role in determining who eats well.
Two new studies highlight how supervised oral immunotherapy can help children safely overcome food fears and why early intervention may change what’s possible for kids with allergies.
After three years of treatment, most children in a new clinical study could safely tolerate the equivalent of several peanuts, offering hope for families managing food allergies.
A new study finds that when judging the environmental impact of food, consumers often equate local with sustainable, but the truth depends more on how and where that food is produced.
New research reveals how everyday foods interact with the microbiome to reduce the risk of harmful chemical reactions inside the body.
Researchers say foodborne E. coli strains could be responsible for thousands of urinary tract infections, with the highest risks in underserved neighborhoods.
Scientists find that a foodborne pathogen can block the gut’s natural defense, offering clues to new ways of preventing infection.
Real-world data show that national guidelines encouraging early exposure to peanuts and other allergens are reducing the number of children diagnosed with food allergies.
An international analysis shows big differences in nutrients, with implications for how hospitals feed preterm infants.
Penn State researchers say a low-cost drying method could make microgreens more accessible as powders or supplements.
Finnish researchers say lactose-free, protein-hydrolyzed milk may be a better option for some people with milk intolerance.
In mice, a new vaccine blocked dangerous allergic reactions, offering a glimpse of future prevention strategies.
New research shows that inactive bird flu particles in pasteurized milk pose minimal health risks, while raw milk remains a concern.
A new study finds that longer storage times reduce donor milk’s protective effects, raising the risk of serious intestinal disease in premature infants.
New research shows produce choices can affect pesticide exposure, but experts stress fruits and vegetables remain essential to a healthy diet.
A new study shows that a common gut fungus fuels salmonella’s spread by altering immune response and nutrient pathways.
New research shows tiny plastic particles can accumulate in edible parts of radishes, raising questions about food safety and environmental health.
Researchers developed a faster, safer way to detect PAHs, cancer-linked compounds that form in grilled, fried and smoked foods.
New research finds that “forever chemicals” are more acidic than earlier studies suggested, helping explain why they persist in water and food.
A study finds that packaged foods for infants and toddlers often feature misleading claims that confuse parents about nutrition.
Advanced filtration can reduce cancer-causing byproducts, nitrates and heavy metals alongside PFAS, new research shows.
Research shows families with extra support for buying fruits and vegetables ate more of them and reported fewer struggles to access food.
Cornell researchers say clearer prep instructions could help prevent rare but deadly infections in infants.
New research highlights eight overlooked triggers of severe allergic reactions, urging regulators to rethink what’s on food labels.
UBC researchers find cellulose-based additives can be broken down when gut microbes are primed by plant fibers.
