Topic: healthy eating

Berries may lower women’s heart attack risk

A new study led by researchers from Harvard School of Public Health (HSPH) and the University of East Anglia finds that women who eat three or more servings of blueberries and strawberries each week may lower their risk of having a heart attack.…

Better diet after heart attack may reduce death risk

Healthy eating after a heart attack appears to significantly lower the risk of death, according to a new Harvard School of Public Health (HSPH) study. Examining data from about 4,000 men and women, researchers found that people whose post-heart attack diets improved…

A tireless advocate for the science of healthy eating

The Boston Globe Magazine profiled Harvard School of Public Health (HSPH) nutrition expert Walter Willett in the cover story of its July 28, 2013 issue. Willett, Fredrick John Stare Professor of Epidemiology and Nutrition and chair of the Nutrition Department at HSPH,…

Harvard events highlight benefits of Mediterranean diet

Recent events at Harvard highlighted the benefits of the Mediterranean diet, capitalizing on growing interest after a recent study provided strong new evidence of the diet’s ability to reduce the risk of heart attack and stroke. An event held Wednesday, April 3…

Study finds Mediterranean diet reduces heart disease risk

Switching to a Mediterranean diet—rich in olive oil, nuts, beans, fish, fruits, vegetables, and wine in moderation—can help prevent about 30% of heart attacks, strokes, and deaths from heart disease in people at high risk compared with those eating a typical low-fat…

Mediterranean diet boosts women's physical, mental health

A Mediterranean diet—rich in fish, nuts, vegetables, and fruits—appears to reduce the chances of developing chronic disease later in life, according to new research from Harvard School of Public Health. Tracking the dietary habits of over 10,000 women beginning in late middle…

Boston teams with supermarkets to promote healthy beverages

A new partnership between the City of Boston and most of the city’s large supermarkets aims to help consumers choose healthier and less sugary beverages with a color-coded “Rethink Your Drink” campaign in stores and weekly circulars. Harvard School of Public Health’s…

Fiber

Fiber is a type of carbohydrate that the body can’t digest. Though most carbohydrates are broken down into sugar molecules, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. Fiber helps regulate the body’s use…

Salt and Sodium

Salt and sodium: The facts Salt, also known as sodium chloride, is about 40 percent sodium and 60 percent chloride. It adds flavor to food and is also used as a preservative, binder, and stabilizer. The human body needs a very small…