Stop obsessing over macronutrient ratios and start focusing on what’s on your plate. New research reveals that the secret to ...

To reduce heart disease risk, it's the quality, not the quantity, of carbs or fats that matter, says new study from the ...

Cardiologists emphasise that fats like ghee and butter aren't inherently bad; moderation and type matter more. Unsaturated ...

We’ve come a long way from the days of low-fat or fat-free everything, as we have learned more about the nuance behind the role dietary fat can play in our overall health. Not all fat is “bad,” and ...

Fat has had quite the parley in dietary discussion spaces – the low-fat movement starting in the 1980s told us we should eliminate fat, while high-fat diets like keto tell us the opposite. How do you ...

Remember seeing your triglyceride levels in your lab report? Ah! Fats you may dismiss, thinking of the next gym work you need ...

The concept of "good fats" and "bad fats" has influenced diet trends, public health policy, and biomedical research for ...

Many nutrition guidelines recommend limiting saturated fats since these can elevate the risk for heart disease.

New research shows that the types of fats we eat, like those in cooking oils, might influence the rate at which cancer cells multiply.

Avocado is one of the best sources of healthy fats. For years, fat had been shunned as a pariah of the food groups. All fatty foods were thought to be "bad" and something to be banished from our ...

Fat has been a dietary villain for decades. Because saturated fat, in particular, was found to raise cholesterol levels and thereby increase heart disease risk, and too much fat had been linked to an ...

Fats and oils provide functionality and influence taste and texture in grain-based snack foods. “The type of fat or oil used is responsible for specific sensory attributes, such as a clean flavor, ...