Food sold at restaurants whose menus display energy information is lower in fat and salt than that of their competitors, according to new research from the University of Cambridge.
Obesity is often characterised as nothing more than greed and lack of willpower. The truth is far more complex.
New evidence published in the Cochrane Library today shows that adding calorie labels to menus and next to food in restaurants, coffee shops and cafeterias, could reduce the calories that people consume, although the quality of evidence is low.
Researchers met in New Delhi today to formalise the launch of a programme that aims to jointly address some of India’s most pressing food security challenges.
Indian agriculture is expected to feed a growing and increasingly urbanised population. But if everyone wants to move to towns and cities, who is left to farm the land?
When it comes to health claims around the food we eat, it’s worth taking a closer look at the science behind the headlines, say Eirini Trichia and Professor Nita Forouhi from the MRC Epidemiology Unit, writing for The Conversation.
As the UK prepares to leave the EU, trade regimes are being reconfigured. Research into 19th-century trade regulations by Carolyn Cobbold, historian of science, shows that scientific claims play a significant role in shaping international trade. She urges us to heed the lessons of the past.
Nothing quite says ‘Christmas party’ like the smell of mulled wine drifting around an office. It’s an easy drink to make – all of the ingredients can be purchased at your local supermarket. But have you ever wondered where the ingredients come from? Like Santa Claus, many of them have travelled halfway round the world to get here, say students from the Cambridge Global Food Security strategic research initiative.
People who carry variants in a particular gene have an increased preference for high fat food, but a decreased preference for sugary foods, according to a new study led by the University of Cambridge.
Professor Sir Venki Ramakrishnan (MRC Laboratory of Molecular Biology) discusses how genetically modified crops could help solve the problem of food security.
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