New research suggests even partial swaps could leave nutritional gaps, but choosing fortified products may help make up the difference.
New research suggests our brains learn to connect flavors with what happens after we eat, offering clues about how food preferences develop.
A new study suggests replacing regular salt with a lower-sodium alternative could help reduce heart disease risk, although the switch isn't right for everyone.
About 35% of infants with suspected peanut allergies showed no reaction during supervised testing, raising questions about how food allergies are diagnosed.
Researchers followed more than 6,000 adults and found that blood patterns associated with ultraprocessed diets were also tied to heart disease and type 2 diabetes risk.
New research suggests vitamin C supplements may be associated with less fussiness and distress in babies, although it's too early to know whether supplements make a difference.
New research finds that warning labels are easier to understand than nutrition scores, but that doesn't necessarily change what people would buy.
A new study finds that estimates of how much ultraprocessed food people eat can vary dramatically, raising questions about what the label really tells us.
New research finds that some of the peels, skins and stalks we routinely throw away contain more fiber than the parts we eat.
Despite eating more fiber, vegans had fewer types of gut bacteria than meat eaters in a new study, but other findings suggest their gut health wasn't necessarily worse.
A study of older adults found an association between higher intake of a nutrient found in common foods and better cognitive performance, though more research is needed.
From ancient caves to modern street markets, new research explores how culture shapes what we consider food and why insects may deserve a second look.
A new study links eating more plant protein to greater weight loss, but researchers say other dietary changes may help explain the results.
A study of more than 8,700 cancer survivors found that several eating patterns were associated with a lower risk of heart disease over 12 years.
In a 12-week study, adults with type 2 diabetes who ate less processed whole grains had slightly better blood sugar control than those eating more finely milled versions.
Men who ate more plant protein tended to have slightly higher testosterone levels in a new study, but researchers say the differences may not affect health.
In a Norwegian trial, a low-carb, high-fat diet improved some blood markers while raising LDL cholesterol. But major limitations leave questions about long-term heart health.
Researchers compared dietary guidance from several countries and developed a flexible food pyramid that emphasizes plant foods, healthier fats and better carbohydrate choices.
A three-year study of more than 6,500 teenagers found that fruit and sugary drink consumption were associated with later symptoms of depression and anxiety.
In a small study, stronger brain responses to appealing food images were also associated with greater increases in body fat over the following year.
In a study of more than 86,000 women, eating fish before and during pregnancy was associated with lower odds of certain blood pressure complications.
In a small study, music influenced how people experienced sweet and sour flavors, suggesting that what we hear may shape how much we enjoy food.
In a study of nearly 486,000 adults, regular tea drinkers had a lower risk of vascular disease, although the findings don't prove tea offers protection.
An analysis of U.S. dietary habits found that calories from coffee increased between 2003 and 2018, largely because of changes in what people added to their cups.
Children whose mothers took choline supplements during pregnancy scored higher on cognitive tests at age 4, though researchers say more studies are needed.
