Nutrition Science

Tomatoes, onions, garlic and other vegetables, along with olive oil sit on a white table.
(Image credit: Vegetables and olive oil photo via Shutterstock)

Eating well is becoming more and more of a science, with new research showing us which foods may lower our risk of disease, and which are increasingly pointed to as the culprits behind ill health. Researchers are looking to better understand how nutrients work in our bodies, with studies that analyze at the diets of people with heart disease, cancer, and other diseases, along with research aimed at helping people to lose weight, or maintain weight loss. From all this research, new advice constantly emerges for people who are dieting, or want to eat more healthfully. With news, features and reference pages, we will provide science-supported tips for improving your nutrition.

Latest about Food & Diet

People on Ozempic start disliking meat and fried foods. We're starting to learn why.

By Lori Youmshajekian published

Some users of GLP-1 weight-loss drugs have been reporting strange changes in food preferences, such as a new dislike for meats or fried foods, and scientists are beginning to figure out why

Food & Diet
a man drinks milk from his fridge

Diagnostic dilemma: A man ended up in the ER after drinking 6 gallons of milk in 2 days

By Mindy Weisberger published

A man experiencing excessive thirst drank lots of milk, with dangerous consequences.

Food & Diet
A rack of alkaline water in the grocery store

What is alkaline water, and does it have any benefits?

By Manuela Callari published

Despite the health claims surrounding alkaline water, scientific evidence suggests its purported benefits may be overhyped.

Food & Diet
a child sticks out their tongue with a red candy gummy on it

FDA bans red dye No. 3 in food

By Nicoletta Lanese published

The FDA will no longer allow red dye No. 3 in foods or ingested drugs, citing evidence that high doses of the dye can cause cancer in male rats. There is no evidence it's carcinogenic in humans.

Food & Diet
a photo of a woman holding up a bay leaf from a jar and smelling it

Do bay leaves actually add flavor, or is it all a con?

By Donavyn Coffey published

Some say bay leaves are full of flavor, others call them a fraud.

Food & Diet
photo of three medical providers in blue scrubs rusing a person on a bed down a hospital hallway

Diagnostic dilemma: A man's heart stopped after he ate too much licorice

By Nicoletta Lanese published

A man experienced cardiac arrest after eating a different flavor of candy than he had historically.

Food & Diet
An image of a piece of lettuce on one fork and a piece of meat on the other. The pieces of food are manipulated to resemble the profiles of two faces.

Why does meat have more protein than vegetables?

By Marilyn Perkins published

The biological needs of plants and animals affect their cells' protein content, but the story goes deeper than that.

Food & Diet
A banana with the word "Extinction" written on it with a a rotted texture

'Banana apocalypse' could be averted thanks to genetic breakthrough

By Patrick Pester published

Fusarium wilt is threatening the global supply of bananas, but researchers might have found a way to control the disease.

Food & Diet
A man stands in the snack aisle of a grocery store looking at bags of chips

What are ultraprocessed foods?

By Christoph Schwaiger published

Ultraprocessed foods have been tied to various health risks — but what are they, exactly?

Food & Diet
An artist's rendering of veggie burgers going down a factory conveyor belt

Does fake meat cause heart disease? Here's what the science actually says.

By Lori Youmshajekian published

A recent study found that eating ultraprocessed plant-based foods was linked to heart attack and stroke risk. But the devil is in the details.

Food & Diet
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