Fitness & Nutrition

The American Academy of Pediatrics and the American Heart Association, in a joint statement, endorsed taxes on sugary drinks, restrictions on marketing to kids and incentives for healthier purchases.

Some people experience intense rage or fear when they hear the sound of people chewing, spitting, or throat-clearing. Turns out they may have a rare condition known as misophonia.

A study found consuming two eggs per day was linked to a 27 percent higher risk of developing heart disease. The finding reopens the debate about the potential risks of too much dietary cholesterol.

NPR is working on a series of stories about overcoming the biological and mental hurdles to weight loss, and we want to hear from you.

Maybe it's just because a large number of older people have learned the benefits of exercise and canine companionship. Whatever the reason, walking a dog on a leash has been linked to more fractures.

Cyclocross racer BrittLee Bowman chose a double mastectomy when she was diagnosed with breast cancer at 34.

NPR's Michel Martin talks with journalist Soledad O'Brien about her recent reporting on eating disorders among male athletes. O'Brien said social media played a big role in these eating disorders.

The foods we put in our bodies affect the kinds of bacteria that live and flourish there. A new book explores this collaboration — and the cultures whose dishes maximize the relationship.

Connecticut and California are considering statewide taxes on sugary drinks. New data from soda taxes in Berkeley and Philadelphia present a mixed picture of their effects on sugar consumption.

France's fencing federation hopes the move will lure people addicted to their screens to exercise more. Lightsaber instructors will train people to take part in three-minute bouts.

Does exercise recovery work? Science writer Christie Aschwanden examines the physiology and effectiveness of sports drinks, protein powders and other products and services in her new book, Good to Go.

Vegetable-based dishes may be better for the Earth but don't always sound seductive on menus. Marketers, researchers and food chains think they know how to get meat lovers to make the swap more often.