Despite an increased calorie intake, the consumption of unsaturated fats from Asian-based oil blends did not lead to significant changes in total body fat among Asian participants.
A new digital healthcare platform allows physicians to remotely monitor elderly patients at risk of malnutrition with a smartphone.
Changing the texture of food can change eating rates and represent a new approach to helping people manage their nutrition.
A*STAR researchers measure the caloric and nutritional profiles of popular local dishes, revealing that they may be more guilty pleasures than healthy staples.
The first reference range of circulating fatty acids in Singaporeans paves the way for more accurate insights into the cardiovascular health of local populations.
Scientists have identified a network of neurons that drives overeating in response to environmental cues, rather than genuine hunger.
Taking meal timing into account in dietary recommendations could radically alter our approach to food consumption, metabolism and health.
Asian oil blends rich in healthy fats and phytonutrients are as good as—or even better than—olive oil for the heart.
By swopping fermentation for high pressure, plant-based yogurts may soon give dairy yogurts a run for their money.
Fasting during the month of Ramadan has limited benefits for weight loss, finds an A*STAR review.
It’s not only high-sugar diets that we should be concerned about, but also the timing of when we eat them, finds a study in the emerging field of chrononutrition.