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Already known for its super health benefits, scientists have found a way to give broccoli even more of a boost, by identifying the genes which control the vegetable's phenolic compounds.
Two new Australian studies suggest that a diet rich in fibre, found in foods such as fruit and vegetables, could help to reduce allergies to foods such as peanuts.
Researchers at the University of Alberta are suggesting there might not be as much medical benefit to vitamin D supplements as previously thought.
The World Health Organization's research arm has downgraded its classification of coffee as a possible carcinogen, declaring there isn't enough proof to show a link to cancer.
A new weight loss device offers a novel approach to cutting calories: draining them from the stomach before they are digested.
Recently published research reveals that familial affection is linked to overserving, and this misguided love leads to overconsumption, wasted food and money.
A study reports that barley reduces two types of "bad" cholesterol – LDL and non-HDL – by 7 per cent.
British researchers have found that selling wine in larger glasses leads customers to drink more, even though the servings are the same as a regular-sized glass.
A health study came to the defence of certain dietary fats on Tuesday, adding fuel to a scientific row over low-fat guidelines that have bedevilled dieters for nearly half-a-century.
New research shows the temperature long thought safe to kill bacteria in ground meat may not be high enough.
It's not surprising that food companies pay for research likely to show the benefits of their products. But critics worry that they're hijacking science for marketing purposes.