Not all brown foods are whole grain; colour can be misleading. Check if “whole grains” are listed as first ingredients on the label, not just check appearance.

No, only wheat, barley, and rye whole grains contain gluten; many others like rice, quinoa, and corn are naturally ...

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

Whole grains are beneficial for your digestive system. If experiencing discomfort, you can retrain your gut to embrace these fibre-rich foods and ease the bloat.

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

Whole grains are safe; EU-regulated arsenic levels are far below risk. Their benefits outweigh the risks and cooking ...

Obesity is a complex, multifactorial disease, defined as abnormal or excessive accumulation of fat that poses a health risk. 1 It has been recognised as a major public health concern and a significant ...

Dietary fats are a macronutrient found in food. They belong to a larger group called lipids that also includes waxes, sterols and fat soluble vitamins. What are the main types of fats and in which ...

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 ...

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, ...

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 ...