In a breakthrough that reimagines the way the gut and brain communicate, researchers have uncovered what they call a ...

Lower levels of certain vitamins and minerals were found to be associated with chronic pain in a recently completed study led ...

There’s 99.9% similarity across human genomes, with the remaining 0.1% variation being what makes each person unique.1 In ...

A few decades ago, people may not have been familiar with fermented foods. But they’ve seen significant growth in recent years, and demand doesn’t seem to be slowing down. Fermented foods saw an ...

Making sense of dietary supplements (DS) and knowing how and when to recommend them can be a complicated matter for all dietitians. Navigating loose regulatory standards, proper dosing guidelines, and ...

Amyotrophic lateral sclerosis (ALS), also known as Lou Gehrig’s disease, is a fatal disease in which motor neurons in the brain and spinal cord degenerate as the disease advances.1-4 Neurons are ...

Today’s Dietitian explores trends around this growing category and its expanding array of innovative products. The new generation of plant-based meat alternatives is much more than the veggie burger ...

Causing symptoms of inattention, hyperactivity, and impulsivity, attention deficit hyperactivity disorder (ADHD) is a neurodevelopmental disorder commonly diagnosed in childhood.1,2 Depending on the ...

The argument that ultraprocessed foods (UPFs) are harmful to health has been building for the past 15 years, heightened recently by some key events. Late last year, the Dietary Guidelines Advisory ...