Nowadays there is a mass of information and advice available from different sources about nutrition and health, and interested individuals can find details about the nutrients (e.g. carbohydrates, fat ...

Relative risks are often reported in newspaper headlines, but without the context of absolute (or baseline) risk, this information is meaningless. Absolute risk numbers are needed to understand the ...

Given the priority for population dietary change there is a need for a greater understanding of the determinants that affect food choice. This review examines the major influences on food choice with ...

1. What is an ADI? The Acceptable Daily Intake (ADI) is defined as an estimate of the amount of a food additive, expressed on a bodyweight basis that can be ingested on a daily basis over a lifetime ...

The contribution of physical activity to good health and quality of life has been known for centuries. The ancient philosopher Plato noted: “Lack of activity destroys the good condition of every human ...

This part of our Facts on Fats review explains in more detail the different functions that dietary fats have in the human body, it covers dietary recommendations on fats from (inter)national ...

Sprinkled on top of your morning porridge, a tasty crunch to your salads, or a quick and delicious on-the-go snack: adding more nuts and seeds not only brings extra flavour and texture to your meals ...

Fruit and vegetables are important elements of a healthy, balanced diet, be it as part of a main meal or as a snack. They bring us vitamins, minerals and fibre, some energy (mainly in the form of ...

Obesity is a complex, multifactorial disease, defined as abnormal or excessive accumulation of fat that poses a health risk.1It has been recognised as a major public health concern and a significant ...

The best before and use by date labels are the most widely used types of date labelling on food in Europe. This article explains the difference between these types of date label and which food ...

Dietary fibre is a group of compounds found in plants that cannot be fully digested in our gut. Fibre-rich foods such as fruits, vegetables and whole grains have been consistently shown to benefit our ...

Preservation techniques have been used as far back as the 14th century when man first used salt (salting) and smoke (curing) to stop meat and fish from going bad. Nowadays, the use of food additive ...