Studies have shown a rapid increase in new cases of type 1 diabetes worldwide. 

Artificial sweeteners such as sucralose provide the seductive taste of sweetness without the calories contained in sugar – a seeming win-win for people who need to control their blood sugar and insulin levels or weight.

When food makes people sick, some blame birds because they hang around farms, and their feces can contain E. coli, Salmonella and Campylobacter, three common pathogens that can cause food-borne illness.

North Carolina State University engineers have demonstrated a flexible device that harvests the heat energy from the human body to monitor health. 

Antibiotic-resistant bacteria are prevalent in people, wildlife and the water in northeastern Tanzania, but it’s not antibiotic use alone driving resistance.

We know surveillance is used to keep an eye on convenience stores and homes; it is also used to monitor the spread of infectious diseases.

Using a type of genetic screen that had previously been impossible in the mammalian brain, MIT neuroscientists have identified hundreds of genes that are necessary for neuron survival.

The typical American adult gets one of every five calories from a restaurant, but eating out is a recipe for meals of poor nutritional quality in most cases, according to a new study by researchers at the Friedman School of Nutrition Science and Policy at Tufts University.

Data reported in the just published American Heart Association’s Heart & Stroke Statistics - 2020 Update, show heart disease and stroke deaths continue to decline, but that trend has slowed significantly in recent years. 

Developing a therapy to combat cancer remains one of the most difficult challenges in medical research.