Topic: nutrition

Red meat linked to higher stroke risk

Frequently consuming red meat appears to increase the risk of stroke significantly, while choosing to eat poultry and other proteins, such as fish or nuts, lowers the risk, according to a new study by researchers at Harvard School of Public Health (HSPH)…

Combatting obesity with mindful eating

“You fold a tiny raisin into your hand, perhaps thinking about the journey it made to reach you, farmers planting seeds, nature providing water...” In a July 13, 2012 blog on the Huffington Post, writer Amy Spies tries out the mindful eating…

Sen. Tom Harkin received Healthy Cup

June 1, 2010 -- It may come as a surprise to many people that the comprehensive national health care reform bill signed into law in March contains a substantial piece on prevention and public health, including incentives to prevent chronic disease. The…

Blood type linked to heart disease risk

Heart disease risk may be linked to blood type, according to new Harvard School of Public Health (HSPH) research. Senior author Lu Qi, assistant professor in the Department of Nutrition, and colleagues found that people with blood types A, B, or AB…

Depression linked to stroke risk in women

A new study led by Harvard School of Public Health (HSPH) and Brigham and Women’s Hospital researchers reports a 29% increased risk of stroke among women who are depressed or have a history of depression compared with women who are not depressed.…

Nutrition news: the selling of cranberries

Lilian Cheung, editorial director of HSPH’s Nutrition Source, is quoted in a Boston Globe story on how U.S. and Canadian cranberry growers, faced with an oversupply of the fruit, are seeking new global markets. Marketers tout the health benefits of cranberries, even…