Nutrition

Winners of the annual Ig Nobel awards include the science of tipsy bats and the physics of cacio e pepe

Whether intermittent fasting helps anyone is unclear, but it does have known health risks. Who can try the dieting trend, and who should avoid it?

This gruesome parasite is more of a threat to your burger than to you

Peanut allergies more than tripled in U.S. kids between the late 1990s and late 2000s, and the prevalence has risen even more since then. Scientists are still searching for answers—and new ways to treat them.

Almost 40 years ago, Joseph Borzelleca published a study on the food coloring Red No. 3. The FDA cited his work when banning the additive in January. But the researcher says the dye is safe

Scientists have created a ranking of grocery store items based on their degree of processing

European countries and Australia have rolled out front-of-package nutrient profiling. Color-coding or star ranking systems let shoppers make quick choices about healthy foods

Some foods, no matter how simply prepared, contain many substances linked to disease

The latest research is an antidote to toxic quackery and honest confusion about health

Food anxiety can peak during the holidays. Here’s how to manage it and enjoy yourself

A new study suggests a commonly used sugar substitute could increase the risk of blood clots, raising concerns for heart complications

A new generation of coffee concoctions on social media is putting the spotlight back on the drink’s possible weight-loss effects