Your gut microbes have a lot to say about how many calories you consume and how effectively your body metabolizes them.
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Articles on Diet
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High-fat, sugar-rich and salty foods are just so enjoyable to eat. And it’s not only you who thinks so – we’ve evolved that way.
A new study in mice suggests fasting could increase the risk of cancer. Yet previous research has said the opposite. Here’s what to make of these conflicting findings.
The latest TikTok wellness trend could be good for you but might prove difficult to swallow.
The popularity of the Mediterranean diet reveals a society in crisis, because it is the opposite of our way of life.
Do you have to say a fond farewell to your favourite ham sarnie or bacon butty? An expert sets the record straight
Cottage cheese has had a glow up. Forget bland and boring, and embrace the social media trend.
A study has suggested that consuming ecklonia cava – a type of brown algae – could prevent or delay the onset of Parkinson’s disease.
High-carb diets, especially of ultraprocessed foods, create blood sugar spikes, while diets high in leafy, green vegetables and whole grains are absorbed more slowly and produce smaller fluctuations.
The number of people living to 100 is rising. Diet, medication use, sleep and where you live could all contribute.
These five foods rate highly on the nutrient-rich foods index and on cost, meaning they represent good value for money when it comes to buying nutritious food.
Thinking of trying ricezempic? Here’s what to consider.
Seaweed can offer a variety of health benefits as a food and topical treatment
Engaging diet and exercise specialists for depression may help address long waitlists for psychologists amid a worsening shortage.
What happens when food delivery gets even faster and easier?
Athletes have different gut microbiomes compared with the general population. Some of these microbes are thought to improve endurance and recovery by optimizing the cell’s powerhouses.
Addressing the high UPF consumption among adolescents is crucial, as dietary habits formed during this period can persist into adulthood.
The process of converting food into nutritional information is more than just a scientific process. It involves many political and technical compromises that continue to shape the food industry today.
The last thing we want to do is take the pleasure away from eating. But bite-sized changes add up to significant environmental benefits.
Many uncommon foods are full of beneficial nutrients.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Visiting Academic, Aston Medical School, Aston University
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Professor of Genetic Epidemiology, King's College London
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Associate Professor, Deakin University
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Professor of Community Health and Wellbeing, The University of Queensland
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Clinical Trials Director, Department of Endocrinology, RPA Hospital, University of Sydney
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Programme Lead Nutrition and Health, Edge Hill University
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Associate Professor of Gastroenterology, School of Medicine, University of Washington
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Professor of Public Health Policy, Deakin University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Personal Chair in Nutrition, The Rowett Institute, University of Aberdeen
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Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
