A study found that moderate wine consumption may reduce cardiovascular risk, emphasizing its potential benefits within the Mediterranean diet, but calls for further research.

A study finds vegetarians consuming plant-based meat alternatives face a higher depression risk but lower IBS incidence, highlighting the need for more diverse research.

Researchers have discovered new leptin-sensitive neurons in the hypothalamus that may lead to innovative obesity treatments by regulating food intake.

New research links ultra-processed foods to chronic inflammation and colorectal cancer, advocating for a dietary shift towards natural remedies and resolution medicine.

A study from Penn Medicine suggests that a common dietary supplement may enhance CAR T cell therapy’s effectiveness against cancer, with promising initial results.

Kumamoto University researchers have developed HPH-15, a groundbreaking compound that lowers blood glucose and fat, surpassing metformin’s effectiveness in diabetes treatment.

A University of Copenhagen study reveals plant-based beverages often lack protein and essential amino acids compared to cow’s milk, raising health concerns.

A decade after Berkeley’s soda tax, public perception of sugary drinks has shifted significantly, mirroring tobacco stigma and promoting healthier choices.