For decades studies have linked chronic illnesses such as diabetes, cardiovascular disease and certain types of cancer to lifestyle factors – diet, weight and exercise.

New Zealand’s fast foods on average contain 8 percent more sodium than comparable foods in the UK and a massive 18 percent more than those in France, as shown in an international study published in the Canadian Medical Association Journal.

The Stroke Foundation applauds the NZ food industry’s recognition of the importance of reducing salt intake and agrees that more needs to be done to reduce levels of salt in processed foods. Stroke Foundation CEO Mark Vivian welcomed the statement by Food and Grocery Council CEO Katherine Rich at the start of Salt Awareness Week, that we need a concerted effort to bring the nation’s salt intake down.

Sally Fallon-Morell, co founder of the Weston A Price Foundation and author of the best-selling book Nourishing Traditions, will be speaking in Wellington on Thursday 29 March.

A study that examined the fatigue of 633 breast cancer survivors has found that a healthy dose of omega-3 fats can lessen inflammation and fatigue.

Researchers at Harvard University have found that eating too much red meat can increase the risk of dying at a younger age from heart disease, cancer and other conditions.

Vegetarians may be unaware that medicinal tablets and liquids contain gelatin – sourced from animal bones and skin.

Rhubarb is easy to grow, is found in many home gardens throughout New Zealand and is enjoyed begin eaten by many people. This tasty food originates in China where it is valued for its medicinal properties.

Researchers at the University of Otago, Christchurch, have developed a list of 49 ‘NEEDNT’ foods as part of a treatment research programme for obesity.

The Auckland Regional Public Health Service (ARPHS) has submitted a draft plan to the council that hopes to restrict fast food outlets in Auckland.

The nutrient lycopene, found in cooked tomatoes, has been shown to have cancer-slowing properties that stop cancer's ability to attach itself to a healthy blood supply.

Frying food with olive or sunflower oil is not bad for the heart, say experts. A study of the Spanish diet surveyed 40,757 adults and found no increased risk of heart disease or premature death linked to frying foods in this way.

According to a study by the University of Sydney, a diet rich in protein in combination with dietitian sessions is more effective at helping young women lose weight.

Marise Murrie of Palmerston North dropped 10kg during a hospital stay due to the 'inedible' food served at Palmerston North Hospital. Opting for the vegetarian menu, Murrie was served 'glue-like' cold porridge and 'cold, congealed' kidney beans for lunch.

 

Too little iodine can create problems for the body, but a study undertaken in China has found that too much iodine isn't good either. Iodine, a mineral found in foods such as dairy, eggs, salt and seafood, is used by the thyroid to regulate hormones and metabolism.

Processed meats such as bacon and sausages can contribute to an increased risk in developing pancreatic cancer, say researchers in Sweden. According to the study, eating 50g of processed meat per day (the equivalent of one sausage) can increase a person's risk of developing the cancer by 19 per cent.

Eating foods rich with magnesium, such as beans, leafy green vegetables and nuts, is a good way of avoiding a stroke, says a study published in the American Journal of Clinical Nutrition.

The intense marketing of fast food is one of the reasons why obesity and type 2 diabetes have grown, according to a discussion paper issued by Waikato District Health Board’s Population Health service.

According to researchers at the Catholic University of Sacred Heart in Rome, the secret to a long life is to eat less.