About 30 percent of Americans are predisposed to celiac disease but only 1 percent get it. A common virus may play a role in determining who gets the disease.
Scientists are experimenting with species' environmental DNA to find out how far and how fast it travels in streams.
The Agricultural Research Service rescinded its initial directive in an email to employees Tuesday evening.
The last time government agencies updated biotech regulations was 1992. Today a wave of new discoveries is breaking out of the old regulatory framework.
World Health Organization's cancer research agency listed coffee as a possible carcinogen in 1991, but the body of evidence now suggests that's not the case.
The fields bend the hairs and that generates a nerve signal, scientists say.
Activists are demanding an end to research on GMO bananas designed to fight vitamin A deficiency.
Researchers explain that moving bee hives across long distances, as is common in the U.S. to pollinate crops, speeds up the process of disease spread.
For years, the antibiotic colistin was known as the best chance to combat antibiotic resistance. But journalist Maryn McKenna says there’s bad news.
What if you could change the way your food tastes by manipulating smell?
In the past few years, Monsanto has purchased weather analysis companies and big data firms. The company now wants to buy the Swiss chemical company, Syngenta.
Introducing oleogustus: "oleo" is the Latin root word for fatty and "gustus" means taste.
Researchers have found that people who can vividly imagine smells are more likely to be obese than those who do not.
Researchers at Stanford are exposing small amounts of offending foods to those who suffer from food allergies to “train” immune systems to stop overreacting.
A class at Iowa State University encourages students to invent a new food product and demonstrate how they would take it to the marketplace.
Doctors and researchers want to understand more about why cancer is more likely to be fatal for rural residents than most city residents.
Eating dinner as a family has been shown to do everything from boost nutritional intake to boost vocabulary in children.
Researchers have shown that people who cook at home instead of eating out end up consuming less fat and fewer calories without even trying.
A new study has shown that a group of food companies cut trillions of calories, mostly from junk food, but questions remain about the pact’s overall effect.
Scientists are encouraged by the brain's adaptation to the healthy foods and the use of behavioral therapy in overweight patients.