EU regulations ensure all pesticide levels are strictly controlled and safe for consumers. The nutritional benefits of whole ...

Whether you want to fact-check a claim or sharpen your media literacy skills, this page is your trusted guide to verify science-based information.

Whole grains remain highly nutritious; while they contain antinutrients, these have minimal impact on nutrient absorption and ...

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 ...

A healthy diet is more than just the right number of calories: our growth, development and health rely on a wide range of nutrients, including vitamins, minerals, protein, fibre and essential fatty ...

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 ...

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 ...

Most of us are familiar with cucumbers, they are one of the most popular produce items around the world, but when it comes down to it, is the humble cucumber a fruit or a vegetable? Look no further, ...

EUFIC’s review Facts on Fats provides the reader with an extensive, though easy to understand, overview of the various aspects related to the fats we consume through our diets. To make this ...

At present, conclusive evidence eludes us as to the origins of cooking. Some researchers believe that cooking was invented over 2.3 million years ago, whilst others argue it is a more recent concept, ...

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 ...