Healthy Eating Archive

Heart-friendly breakfast ideas include a mix of foods that provide protein, fiber, and unsaturated fat, which can help stave off hunger until lunchtime. Examples include eggs cooked with vegetables, Greek yogurt with berries and nuts, or oatmeal cooked with milk and topped with fruit. Other quick options are a slice of whole-grain toast spread with mashed avocado and cherry tomatoes, almond butter and sliced apple, or ricotta cheese and sliced kiwi.

A small randomized controlled trial published in February 2025 suggests that eliminating oligosaccharides from the diet might be enough to ease symptoms of irritable bowel syndrome, as opposed to eliminating all the categories of food known as FODMAPs.

In a 2025 study of more than 221,000 people followed for more than 30 years, scientists calculated that swapping about a tablespoon of butter per day for about two teaspoons of olive, soybean, or canola oil was tied to a 17% reduction in premature death.

Trading about a tablespoon of butter per day for about two teaspoons of olive, soybean, or canola oil may help lower the risk of heart disease and premature death, according to a 2025 study.

People who consume plant-based oil instead of butter may have a lower risk of death from cancer and cardiovascular disease, according to a 2025 study. These oils have more heart-healthy unsaturated fats, which help lower cholesterol levels and chronic inflammation.

The Mediterranean diet is associated with lower risk of cardiovascular disease, heart attack, stroke, type 2 diabetes, and various types of cancer, among other benefits. Try these easy swaps to get started,

A 2024 study of more than 32,000 depression-free women who were followed for 14 years found that those who ate the most weekly servings of citrus (six or more) had a 22% lower risk for developing depression, compared with those who ate the least citrus.

A 2025 study suggested that people who eat higher amounts of processed red meat may be more likely to develop dementia than people who eat very little of it.

In a 2025 Harvard study of more than 133,000 people followed for four decades, those who ate the most red meat each day (a quarter-serving or more) had a 13% higher risk of developing dementia later in life, compared with people who ate the least.