There may be a causal link between eating highly processed food and cancer risk, and four reasons why this could be, according to the authors of a 105,000-strong French study published in the British Medical Journal.
A scientist at the Innovative Genomics Institute (IGI) said chocolate would not go extinct as reported by multiple media outlets recently, even though global warming could shrink the cultivatable areas for cocoa trees.
Sugar may help cocoa flavanols to be better absorbed in the digestive system, however this will provoke a spike in insulin, undoing its beneficial effect, speculates a researcher at Coventry University.
New Zealand's advertising regulator has clashed with academics over a study that concluded advertising rules are ineffective in protecting children from exposure to unhealthy food marketing on television.
The mechanism of action that show cancer cells’ use of sugars to ‘awaken’ cancer cells and promote aggressive cancer growth provides further insights into creating tailor-made diets for cancer patients.
Australian study couldn't convince enough pregnant women to eat chocolate daily
A trial testing the powers of dark chocolate reducing pre-eclampsia has failed after only 3.5% of the needed participants signed up for a daily dose of the sweet treat.
Britain is in danger of losing the confectionery skills that have satisfied the nation’s sweet tooth for generations, writes sweets consultant and former Chewits development manager Andy Baxendale.
Researchers say commercial prospects for extra virgin olive oil enriched dark chocolate are strong after finding potential cardiovascular health benefits.
Specific compounds within cocoa promote the release of insulin and may help protect against the onset of type-2 diabetes (T2D), reports a new study in Journal of Nutritional Biochemistry.
