Frank Sacks’ pathbreaking career in nutrition and heart health celebrated
Frank Sacks, professor of cardiovascular disease prevention and medicine, emeritus, at Harvard T.H. Chan School of Public Health, is known for his laboratory research on human lipoprotein metabolism and his leadership of clinical trials in diet and cardiovascular…
Why ‘good’ cholesterol may not always be good
So-called “good cholesterol” is supposed to help unclog arteries, but recent research has shown there are different types and some don’t improve health, and may even harm it. Researcher Jeremy Furtado explains how he and colleagues figured it…
FDA’s new sodium-reduction goals for industry a ‘really good move’ for heart health
The U.S. Food & Drug Administration (FDA) released new voluntary guidance on October 13 encouraging the food industry to gradually reduce sodium in commercially processed, packaged, and prepared foods over the next two and a half years—with the…
Moderate egg consumption not associated with higher cardiovascular disease risk
Consuming up to one egg per day does not appear to be associated with cardiovascular disease risk.
Peanuts may help protect against age-related cognitive decline
A diet that includes peanuts may help prevent age-related cognitive decline.
‘Bad’ cholesterol spikes after holiday indulgence
Study participants had very high levels of low-density-lipoprotein—the “bad” cholesterol known as LDL—in their bloodstream during the first week of January.
Coconut oil may not be as healthy as many people think it is
Health-conscious consumers would do well to skip coconut oil when cooking, according to Karin Michels, an adjunct professor of epidemiology at Harvard T.H. Chan School of Public Health. During a recent lecture in Germany, Michels cautioned that coconut…
Social scientist
Allyson Morton, PhD ’18, studied the intricacies of cholesterol as a bench scientist, but as a ‘people person’ she also embraced opportunities to work with others at the School outside of the lab.
Replace saturated fats with healthier fats, not sugar and carbs
Despite some recent seemingly contradictory studies, the advice on dietary fats from the best research has not changed: Consume more vegetable oils high in polyunsaturates and fewer saturated fats, such as butter and beef and pork fat. A…
Nutrition Department celebrates past, looks to future at 75th anniversary symposium
In honor of its 75th anniversary, faculty, alumni, and students gathered for a celebratory symposium highlighting both past achievements and new research initiatives.
