New paper by UCSD scientist posits a general principle that healthy dietary factors can become unhealthy in people with cancer or heart disease

Substituting meat and dairy products with plant-based alternatives increases nutrient adequacy and diet quality, modelling study finds

Carbohydrate Taste Sensitivity Is Associated with Starch Intake and Waist Circumference in Adults

Cruciferous Vegetable Intake Is Inversely Associated with Lung Cancer Risk among Current Nonsmoking Men

Sugar-Sweetened Beverage but Not Diet Soda Consumption Is Positively Associated with Progression of Insulin Resistance and Prediabetes based on 1,685 participants over a median of 14 years of follow-up.

Processed Meat, but Not Unprocessed Red Meat, Is Inversely Associated with Leukocyte Telomere Length in the Strong Heart Family Study

Salt promotes passive overconsumption (11%) of food and may override fat-mediated satiation

Two-Year Whey Protein Supplementation Did Not Enhance Muscle Mass and Physical Function in Well-Nourished Healthy Older Postmenopausal Women

Promotion of Weight Gain in Early Childhood Does Not Increase Metabolic Risk in Adolescents: A 15-Year Follow-Up of a Cluster-Randomized Controlled Trial

Higher Eating Frequency Does Not Decrease Appetite in Healthy Adults

Oral Glutamine Supplementation Protects Female Mice from Nonalcoholic Steatohepatitis

Breakfasts Higher in Protein Increase Postprandial Energy Expenditure, Increase Fat Oxidation, and Reduce Hunger in Overweight Children from 8 to 12 Years of Age

High protein foods boost cardiovascular health, as much as quitting smoking or getting exercise.

Compared to Sucrose, Previous Consumption of Fructose and Glucose Monosaccharides Reduces Survival and Fitness of Female Mice

Protein Ingestion before Sleep Increases Muscle Mass and Strength Gains during Prolonged Resistance-Type Exercise Training in Healthy Young Men

Fish Intake Is Associated with Slower Cognitive Decline in Chinese Older Adults

Sugar-Sweetened Beverage Consumption Positively Associated With Increased Visceral Adipose Tissue, And Increased Visceral-to-Subcutaneous Adipose Tissue Ratio