While international trade in food can lead to positive outcomes, it depends on the food being traded. The trade in nuts, legumes, fruit and vegetables usually leads to improved health outcomes in the country that imports it. However, trade in red meat...
Foods including red and processed meat have been frequently linked to cancer. A new study suggests that this could be because of the cooking process – food cooked at high heats could damage the DNA in the food, leading to increased cancer risk in those...
Higher consumption of foods that are classified as ultra-processed may be linked to increased risk of both developing and dying from cancer, according to the findings of a study lead by Imperial College London.
New research concludes women diagnosed with breast cancer are 85% more likely to die from the disease if they drink non-diet soda five or more times a week.
Health campaigners are frustrated after the European Commission unveiled plans to review – but not phase out -- funding for promotional campaigns for red meat and processed meat due to links to cancer.
A meta-analysis involving more than 2 million people has reported that a higher whole grain intake is associated with a reduced risk of digestive tract cancer.
Researchers from Queen’s University Belfast have uncovered what they describe as the ‘strongest link yet’ between nitrates in processed meat products and cancer risk. However, they also stressed, ‘not all processed meat has the same risk’.
A diet high in fibre and yogurt is strongly associated with a reduced risk of lung cancer thanks to their prebiotic and probiotic properties, according to a study involving data from 1.4 million adults in the US, Europe and Asia.
A comprehensive review of studies shows decreased risks associated with plant-based diets, but critics say its methods suffer from a number of weaknesses.
A consumer watchdog has launched a campaign calling on Dr. Oetker to stop using the controversial ingredient titanium dioxide (E171) in its bakery ingredients and decorations in Germany.
Researchers at the University of Sydney have discovered that the food additive E171 - commonly known as titanium dioxide and found in over 900 common food products - significantly increases the risk of gut disease and cancer.
The European Commission is considering lowering the maximum authorised levels for nitrites and nitrates in processed meat for health reasons, it has revealed.
Cancer survivors tend to consume more dietary supplements than cancer-free individuals, but more studies are needed to determine how beneficial they are to their long-term health, according to Korean researchers.
Genetic factors combined with a high-fat diet (HFD) could lead to the spread of prostate cancer to other sites in the body, according to recent mouse data.
The mechanism of action that show cancer cells’ use of sugars to ‘awaken’ cancer cells and promote aggressive cancer growth provides further insights into creating tailor-made diets for cancer patients.
Orkla Food Ingredients has inked a deal with Canada's Renaissance BioScience to exclusively produce and sell its patent-pending, acrylamide-reducing yeast Acrylow in Nordic and Baltic countries.
A review of over 200 studies has revealed a substantial connection between obesity and 11 different types of cancer, prompting calls for further research and tougher efforts to tackle the obesity crisis.
Breast cancer survivors are advised to steer clear of grilled, barbecued and smoked meat as findings have established a link between these cooking methods and a decrease in survival time, post-cancer.
Sucralose “is safe and does not cause cancer, despite what you may have seen in some headlines,” Ted Gelov, the CEO of Splenda brand owner Heartland Consumer Products Group, has insisted in an open letter blasting what he argues is “flawed” data from...
The impact of obesity on cancer rates across the world – and how many cases could have been prevented – is made clear with an online data tool, launched by the International Agency for Research on Cancer (IARC) last month.
The impact of sugar on the human body was laid bare in a new study this week that identifies its role in breast cancer and the extent to which it spreads to the lungs.
Could sausages fortified with antioxidants reduce the occurrence of colon cancer – and bring meat out of the negative spotlight after a WHO report classed processed meat as carcinogenic?
Regular consumption of processed meat products does cause cancer, according to a new World Health Organisation (WHO) report that puts prepared and cured meat products on its list of cancer-causing substances.
The soy industry has hit back at a recent study that suggested soy supplementation could worsen rather than ameliorate breast cancer by influencing gene behaviour.
A high body mass index (BMI) increases the risk of developing 10 of the most common cancers and may be responsible for more than 12,000 cases in the UK every year, according to the largest study of its kind.
Dietary capsaicin – the active ingredient found in chilli peppers – may trigger a reaction that reduces the risk of colorectal tumours, according to Californian research on mice.
People with a common genetic mutation linked to obesity respond differently to pictures of appetising foods than overweight or obese people who do not have the genetic mutation, according to new research.
The UK beer industry has failed in its bid to stop the broadcast of a controversial National Health Service (NHS) aligned advert that shows a man swallowing a cancerous tumor from a glass of beer.
The makeup of microbes living in our gut may be a risk factor for colorectal cancer and could drive the development of intestinal tumours, say researchers.
Governments could slow a rapid rise in cancer rates by regulating alcohol and sugary drinks in the same way as tobacco use, claims a new report from the World Health Organisation (WHO).
High cholesterol could fuel the growth and spread of breast cancer, while a high-fat diet during puberty may also speed up development of the cancer, according to two new studies.
A low-fat diet in combination with supplementation with omega-3 rich fish oil may be associated with lower levels of pro-inflammatory substances and reduced cell progression scores in men with prostate cancer, research has suggested.
A common genetic variant that affects 1 in 3 people could significantly increase the risk of developing colorectal cancer from the consumption of red meat and processed meat, according to new research.
Researchers have discovered the way in which aristolochic acid causes cancer after a team of experts identified the 'signature' of genetic mutations caused by the once common herbal remedy ingredient.
Researchers and global media should better consider the validity of single scientific studies that report on supposed ‘miracle foods’ in addition to considering that people do not eat foods or nutrients in isolation, warn researchers.
The fight for public health should not be against obesity, but rather the dangerous metabolic conditions that both obese and non-obese people suffer from. And the prime target for those diseases is sugar, says Professor Robert Lustig.
Consumption of junk food and snacks could significantly increase the risk of certain cancers in people with a pre-defined high risk due to a genetic condition, warn researchers.
