Nutrition News

Viva! Health unravels the most recent scientific research and makes it easy to understand. Here we update you on the latest findings...

Pulses – beans, chickpeas, lentils and peas – have been repeatedly shown to improve fat metabolism and reduce heart disease risk but health professionals have not been paying attention. So, a...

Phthalates are man-made chemicals used as plasticisers in polyvinyl chloride (PVC) materials such as food packaging, flooring and some medical equipment and are added to cosmetics and personal...

It’s official; vegetarians and vegans get less cancer. A new study from Oxford University, looking at how diet affects cancer risk, has revealed that people who don’t eat meat have a much lower...

Metabolic syndrome is a cluster of metabolic risk factors associated with premature death, an increased risk for heart disease and type 2 diabetes. The main symptoms are abdominal obesity, raised...

A recently published analysis of 26 scientific studies on the effect of pulses (beans, chickpeas, lentils and peas) on cholesterol levels of mostly middle-aged people at risk of heart disease,...

Fibre as a natural part of our diet, improves our fat and sugar metabolism, blood vessel function, helps control blood pressure and facilitates weight loss. Our bodies evolved on fibre-rich foods...

According to a study published in PLOS Genetics, a common genetic variant carried by one in three people significantly increases the risk of colorectal cancer if your diet includes...

We’ve known for a long time that diets high in fruit and vegetables are good for you. A study examining the relationship between diet and hip fracture risk recently confirmed that they are also...

A study of epic proportions analysed high-quality data from 87 countries to examine the relationship between lifestyle and cancer. The results showed that the main factor notably contributing to...

Eating plenty of plant compounds called flavonoids can help prevent type 2 diabetes, according to new research published in The Journal of Nutrition. A study of almost 2,000 people found...

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