New research pinpoints the genes that could counteract decades of bland breeding.
Articles on Fruit and vegetables
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The food we eat is responsible for almost a third of our global carbon footprint.
Scurvy is a historical disease caused by severe and chronic deficiency of vitamin C. Its recent reemergence is a poor reflection of the nation’s diet.
South Africa needs take a radically different path if it is going to make its economy more inclusive. It must start from the premise that markets are intrinsically skewed to historic privilege.
Three in five Australian adults get sucked in by promotions and specials on junk food and sugary drinks at the supermarket, research released today shows.
When botany and linguistics collide: pumpkins are fruits and there’s technically no such thing as a vegetable. But try telling that to a five-year-old and see how far you get.
Marketers take advantage of the fact that children sometimes can’t recognise the difference between product placement and advertising.
People living in rural parts of South Africa lack diversity in their eating because a starch based diet is perceived as cheaper and is very common.
Residents in Nairobi’s urban slums are opting for fast food rather than the healthy alternatives, which is increasing their risk of developing diabetes.
As well as being a favourite seasonal fruit, a bioactive compound found in cherries is showing promising effects for brain health.
Nearly 40,000 cancers diagnosed in Australia can be prevented if people avoid known risk factors for the disease, according to research published today.
Hate the taste of Brussels sprouts? Do you find coriander disgusting or perceive honey as too sweet? Your genes may be to blame.
National dietary guidelines have become an easy target for those looking for a scapegoat for bad diets in rich countries. And a BMJ article about draft US guidelines adds further fuel for the fire.
Almost everyone wants to throw out less food. The good news is that even something as simple as organising your fridge into zones for different food types can stop your bin filling up.
Top contributors
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Research Fellow in Environmental Change, University of Sheffield
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Professor of Nutritional Epidemiology, University of East Anglia
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Honorary Associate Professor, University of Leicester
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Senior Lecturer in Public Health, Anglia Ruskin University
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Associate Professor, Deakin University
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Professor, School of Health Sciences, University of Newcastle
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Research Fellow in Analytical Chemistry, Deakin University
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Senior Lecturer Sustainable Design, Lancaster University
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Senior Lecturer in Nutrition and Dietetics, University of Wollongong
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Senior Lecturer, University of East London
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Senior Fellow, Faculty of Medicine, Dentistry and Health Sciences, The University of Melbourne
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Professor of Nursing, The University of Melbourne