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Dietary factors appear to be associated with diabetes risk
Drinking more sugar-sweetened beverages or eating fewer fruits and vegetables both may be associated with an increased risk of type 2 diabetes, whereas eating a low-fat diet does not appear to be associated with any change in diabetes risk.   view more (2008-07-29)

Far flung food: Europe's distant diets
Across the European Union, food is travelling more, and not always in ways that make sense. Consider the chocolate covered waffle: Last year, Britain both imported 14,000 tonnes, and exported 15,000 tonnes. And it is not just waffles that are travelling further, as Europeans are eating - and... view more (2007-12-11)

Whole-grain breakfast cereal associated with reduced heart failure risk
Eating whole-grain breakfast cereals seven or more times per week was associated with a lower risk of heart failure, according to an analysis of the observational Physicians' Health Study.   view more (2007-03-05)

Mothers-in-law - no joke for daughters-in-law
The mother-in-law may have long been the butt of many a male comedian's humour, but to the daughter-in-law, her spouse's mother is no joke. According to a study presented today, Monday 20 December, at The British Psychological Society's London Conference, held at the Institute of Education, the... view more (1999-12-16)

NYU Child Study Center offers unique summer experience for children with ADHD
As parents and teachers know, children with Attention-Deficit/Hyperactivity Disorder (ADHD) can thrive in a setting that emphasizes achievement and success and maintains consistency and, therefore, predictability.   view more (2006-07-13)

Cataloguing invisible life: Microbe genome emerges from lake sediment
When entrepreneurial geneticist Craig Venter sailed around the world on his yacht sequencing samples of seawater, it was an ambitious project to use genetics to understand invisible ecological communities. But his scientific legacy was disappointing - a jumble of mystery DNA fragments belonging to... view more (2008-08-18)

MRC study explains probable link between fast foods and obesity
Fast foods can increase the risk of weight gain and obesity in regular consumers by encouraging unintentional over-eating, say Medical Research Council (MRC) scientists today (Wednesday 22 October 2003). This is the conclusion of a study by Professor Andrew Prentice and Dr Susan Jebb, published in... view more (2003-10-21)

'Bad Carbs' Not the Enemy, U.Va. Professor Says
The latest common wisdom on carbohydrates claims that eating so-called "bad" carbohydrates will make you fat, but University of Virginia professor Glenn Gaesser says, "that's just nonsense." Eating sandwiches with white bread, or an occasional doughnut, isn't going to kill you,... view more (2007-10-01)

Size matters in language research
How do you measure your knowledge of a language? Understanding grammar was seen in the past as the vital factor. Now, whether it is your mother tongue or a second language, the words you use are seen as the most important aspect in making a language come alive. But how easy is it to measure the... view more (2004-01-27)

Study provides first look at the 'birth' of a retina cell
Scientists at the University of Michigan Kellogg Eye Center have gained new insight into the way an embryonic retina cell develops and then commits itself to a specific role.   view more (2006-05-08)

CEA has summoned SAMSUNG in France for violation of its patents on Liquid Crystal Displays (LCDs)
A pioneer in the field of flat screens, the CEA holds for more than 10 years a portfolio of patents on the LCD technology concerning the Vertically Aligned (VA) high contrast technique. This technique allows a wide angle of view and offers a higher quality of image. It is used very widely today on... view more (2004-07-20)

Killer carbs -- Monash scientist finds the key to overeating as we age
A Monash University scientist has discovered key appetite control cells in the human brain degenerate over time, causing increased hunger and potentially weight-gain as we grow older.   view more (2008-08-21)

Pectin power
Scientists have found a new possible explanation for why people who eat more fruit and vegetables may gain protection against the spread of cancers.   view more (2008-10-13)

Keeping in good shape in old age is harder for women, study finds
Women aged 65-plus find it harder than men of the same age to preserve muscle - which probably impacts on their ability to stay as strong and fit, according to new research.   view more (2008-03-26)

Could Breakfast Hold Key To Classroom Performance?
Girls need a more satisfying breakfast than boys if they are to perform at their best in the classroom - a new University of Ulster study has revealed. Dr Barbara Stewart, from the Northern Ireland Centre for Diet and Health at UU, led the research project, where pupils were fed a breakfast of... view more (2003-09-30)

Hormone that signals fullness also curbs fast food consumption and tendency to binge eat
The synthetic form of a hormone previously found to produce a feeling of fullness when eating and reduce body weight, also may help curb binge eating and the desire to eat high-fat foods and sweets. The findings on fast food consumption and binge eating tendencies are based on a 6-week research... view more (2007-06-07)

Genes may make some people more motivated to eat, perhaps overeat
Science has found one likely contributor to the way that some folks eat to live and others live to eat. Researchers at the University at Buffalo, The State University of New York, have found that people with genetically lower dopamine, a neurotransmitter that helps make behaviors and substances... view more (2007-10-15)

Medical staff require training on intercultural awareness
Medical staff require professional interpreters and specific training on intercultural awareness, a new study published in the open access journal BMC Health Services Research suggests.   view more (2008-04-11)

Farewell chicken tenders
For lunch, Joy Hesemann loved to dive into a platter of deep-fried, crunchy chicken tenders with a side of ranch dressing. At night, she'd fry up ground beef for Hamburger Helper or another boxed meal for her family's dinner. Later, she'd plop in front of the TV or computer screen and rip into a... view more (2007-09-06)

New study shows the benefits of eating fish greatly outweigh the risks
Many studies have shown the nutritional benefits of eating fish (finfish or shellfish). Fish is high in protein and omega-3 fatty acids. But concerns have been raised in recent years about chemicals found in fish from environmental pollution, including mercury, PCBs and dioxins.   view more (2006-10-18)

Chemical Cudgel in Plants
Defense mechanisms of single-celled algae Plankton are at the bottom of the food chain in all natural bodies of water and are thus correspondingly important for their ecological balance. In the cycle of eating and being eaten it isn't only fish and whales that prey on these tiny animals and plants... view more (2000-11-29)

Varying effects of fish consumption on atrial fibrillation
Eating fish rich in omega-3-fatty acids may have different effects on the heart's electrical function, according to a study presented today at HEART RHYTHM 2006, the Heart Rhythm Society's 27th Annual Scientific Sessions.   view more (2006-05-18)

24 Hours Of Misery For Heartburn Sufferers - Sex And Work Are Major Casualties
21 October 2002 - Geneva, Switzerland - New research shows that reflux disease (GERD), which causes heartburn, leads to misery around the clock for many sufferers. The effects of the disease are much more serious than previously thought, impacting not only on eating and drinking habits but also on... view more (2002-10-21)

New accredited Knowledge Transfer qualification launched
The continuing professional development arm of AURIL, AURIL-CPD, has launched a new accredited course - the Professional Award for Knowledge Transfer Practitioners.   view more (2005-04-27)

Pictures of hot fudge sundaes arouse: Understanding emotions improves our food choices
Menus and advertising affect our emotions, and if we understand those emotions, we make better food choices, according to a new study in the Journal of Consumer Research.   view more (2008-09-16)
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