Recent findings published in BMC Medicine indicate an association between higher processed meat consumption and early mortality from cardiovascular disease and cancer.
A neurosurgical implant has been used for the first time to explore the therapeutic potential of deep brain stimulation in treating patients with severe and lasting anorexia nervosa that is resistant to other treatments.
Women who have had bariatric surgery are more than twice as likely to have a small for gestational age baby than women who have not, Danish research shows.
Making fruits and vegetables more attractive in high school cafeterias and lunchrooms can help increase their consumption among students, say researchers.
: Save the Children is calling on world leaders, international institutions, and multinational companies to act to increase breastfeeding rates, especially in the poorest countries.
Research shows that while organic tomatoes are smaller than fruits grown using nonorganic methods, they are more healthy for consumers with significantly higher levels of vitamin C and plant phenols.
Latest research examining the potential hazards of a high calcium intake finds an increased mortality risk among women with a high intake through diet and supplements.
Results from a small study suggest that consumption of an elemental diet for 2–4 weeks results in a significant histologic improvement in adult patients with eosinophilic esophagitis.
Giving severely malnourished children antibiotics in addition to nutritional therapy significantly improves their chances of making a full recovery compared with nutritional therapy alone, say researchers.
Monitoring gastric residual volumes in critically ill patients receiving enteral nutrition does not prevent them from developing ventilator-associated pneumonia, shows a randomized trial.
Restricting salt intake reverses vascular endothelial dysfunction in people with moderately increased blood pressure, shows a randomized study published in the
Research shows that vitamin D supplementation and cow’s milk intake have the greatest influence on 25–hydroxyvitamin D levels in healthy children aged 1–5 years.