The health benefits of the humble egg might not be all they're cracked up to be, as a longitudinal study has shown that excess egg consumption increased the risk of diabetes in Chinese adults.
Australian researchers have shown for the first time a link between chronic obstructive pulmonary disease, an often fatal lung condition, and the gut microbiome.
Eating a Mediterranean diet may provide a relatively easy way to help lessen the physiological effects of stress and promote healthy ageing, according to a new study.
A new high-tech vaccine manufacturing facility will soon be developed in Melbourne to help secure Australia's long-term supply of critical health products.
Long-term exposure to air pollution has been linked to an increased risk of dying from COVID-19, according to an international study.
A metabolite produced following consumption of dietary soy may decrease a key risk factor for dementia — with the help of the right bacteria.
Different types of food are linked to risks of different types of stroke, according to a study published in the European Heart Journal.
The small blood vessels in muscles of women after menopause are less able to grow compared to young women, according to new research.
Culinary experts recommend high-heat caramelisation to boost the flavour of meat, but the results from a recent study suggest that this could be bad for our health.
The term 'morning sickness' is misleading and should instead be described as nausea and sickness in pregnancy, according to UK researchers.
A proof-of-principle laboratory study has shown promising results for the treatment of oestrogen receptor positive breast cancers that are resistant to current approaches.
Higher consumption of cruciferous vegetables, such as broccoli, brussels sprouts and cabbage, is associated with less extensive blood vessel disease in older women.
Researchers have revealed that natural killer (NK) immune cells — but not T cells — are essential for slowing the aggressive spread of lung cancer.
Researchers have found that the SMOC1 protein, which is naturally produced by the liver, can decrease blood glucose levels.
Researchers have reported a case of COVID-19 reinfection in a 33-year-old Hong Kong man, in news that scientists have broadly deemed disappointing but not surprising.