Organic food does not reduce women’s risk of cancer

Women who mostly or always eat organic foods have the same overall chance of developing cancer as women who never eat it, according to a new study from the UK’s University of Oxford and published in the British Journal of Cancer that followed over 600,000 middle-aged women for nearly a decade.

Dietary guidelines for choline may be insufficient

New research suggests that genetic variations influence the risk of developing symptoms of choline deficiency and determine the propensity of liver or muscle damage outcomesWhat is now considered to be the “right” amount of the essential nutrient, choline, might actually be “wrong,” depending on who you are.

Food insecurity a growing challenge in Canada’s northern and remote Aboriginal communities

A new expert panel report on food security in Northern Canada, has found that food insecurity among northern Aboriginal peoples requires urgent attention in order to mitigate impacts on health and well-being.

Chemotherapy may be assisted by natural plant compounds

Researchers at Plant & Food Research have identified plant compounds present in carrots and parsley that may one day support more effective delivery of chemotherapy treatments.