We make food decisions several times a day – from what time we eat to how much – but a new University of Otago study has found we are not very good at judging the energy-density of what we consume.

A decades-long decline in the breast cancer death rate continues, but has begun to slow in recent years, while breast cancer incidence rates continue to inch up. 

For generations, people have used chlorine bleach to clean and disinfect their homes. 

Middle-aged adults with high blood pressure, Type 2 diabetes, heart disease or stroke could be at high risk for cancer and early death when sleeping less than six hours per day, according to new research published in the Journal of the American Heart Association, the open access journal of the American Heart Association.

An international team of researchers led by ETH has shown that antimicrobial-resistant infections are rapidly increasing in animals in low and middle income countries.

A study of over 94,000 cafeteria meal choices has found that doubling the vegetarian options – from one in four to two in four – increased the proportion of plant-based purchases by between 40-80% without affecting overall food sales.

The Great Alaskan Earthquake of 1964 and the tsunamis it spawned may have washed a tropical fungus ashore, leading to a subsequent outbreak of often-fatal infections among people in coastal regions of the Pacific Northwest, according to a paper co-authored by researchers at the Johns Hopkins Bloomberg School of Public Health and the nonprofit Translational Genomics Research Institute (TGen), an affiliate of City of Hope.

Genome-wide association studies have uncovered more than 500 genetic variants linked to heart function, everything from heart rate to irregular rhythms that can lead to stroke, heart failure or other complications.

A team of scientists at the University of California, Riverside, has found the concentration of metals in electronic cigarette aerosols — or vapor — has increased since tank-style electronic cigarettes were introduced in 2013.

In a new study, Biodesign researchers reveal that a lifelong dietary regimen of choline holds the potential to prevent Alzheimer's disease (AD).