CBS3’s investigative reporter Charlotte Huffman goes undercover to learn more about the supplement that has sent many people to the emergency room.
A European version of the “morning-after pill” that is identical in formula to Plan B One-Step in the U.S. will update its packaging to show that it is not effective in women over 176 pounds.
If you bake, you probably use enriched flour. But, legally, what does that mean?
It’s not the cigarettes, but new research indicates teens are increasingly smoking e-cigarettes, cigars and hookah.
Federal health officials have agreed to import a meningitis vaccine approved in Europe and Australia but not the U.S. as officials at Princeton University consider measures to stop the spread of the disease on the Ivy League campus.
The FDA announced it will require the food industry to gradually phase out trans fats because they’re dangerous.
Johnson & Johnson and its subsidiaries have agreed to pay over $2.2 billion to resolve criminal and civil allegations of promoting three prescription drugs for off-label uses not approved by the Food and Drug Administration, the Department of Justice announced on Monday.
The Food and Drug Administration on Friday approved a new drug from Roche to help treat patients with a type of cancer of the blood and bone marrow.
After a rise in the number of recalls and pet food making dogs and cats sick, the FDA has issued new safety rules.
Why pay for water from a bottle rather than water from the tap? Why indeed.
The Food and Drug Administration is trying to solve a stubborn mystery surrounding the deaths of almost 600 dogs that ate jerky treats, and officials are hoping pet owners and veterinarians can help them figure out what exactly may be causing the illnesses.
If you have a high school reunion coming up, here’s a medical development that you may want to keep an eye on.
How can insects be allowed into the food we eat? The answer is, because they are.
If you’re paying more to see the words free and range on the label, you might be surprised by what the law says that means.
In order to be labeled gluten free, a product must have less than 20 parts per million of gluten, a level low enough that it won’t cause a health reaction for most people with celiac.