Nutrition advice gets personal
When it comes to healthy eating guidance, a one-size-fits-all approach may not be enough.
Small steps can make a difference in reducing sugar consumption
High amounts of added sugar can harm health by raising insulin levels for extended periods, and also increasing fat production in the liver.
Healthy plant-based diet associated with lower stroke risk
For immediate release: Wednesday, March 10, 2021 Boston, MA – People who eat diets with higher amounts of healthy plant-based foods and lower amounts of less-healthy plant-based foods may reduce their risk of stroke compared to people with lower-quality diets,…
Harvard Chan experts featured in year’s top stories in Harvard Magazine, Harvard Gazette
Experts from Harvard T.H. Chan School of Public Health were featured in some of the top stories of 2020 in both Harvard Magazine and the Harvard Gazette.
Moderate coffee, tea consumption can be part of healthy lifestyle for most
Moderate coffee consumption may reduce the risk of several chronic diseases, including type 2 diabetes, cardiovascular disease, and certain cancers.
Following a variety of healthy eating patterns associated with lower heart disease risk
For immediate release: June 15, 2020 Boston, MA – Greater adherence to a variety of healthy eating patterns was associated with a lower risk of cardiovascular disease (CVD), according to new research led by Harvard T.H. Chan School of…
Replace unhealthy fats with olive oil
Olive oil has been linked to reduced risk of coronary artery disease and cardiovascular disease.
Moderate egg consumption not associated with higher cardiovascular disease risk
For immediate release: March 4, 2020 Boston, MA – Consuming up to one egg per day does not appear to be associated with cardiovascular disease (CVD) risk, according to a new study and meta-analysis led by researchers at Harvard T.H.…
Where climate change and nutrition intersect
Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology at Harvard T.H. Chan School of Public Health, is increasingly concerned by the ways in which climate change affects the nutritional value of food and contributes to epidemics…
Evaluating the evidence for limiting red meat consumption
Most current dietary guidelines recommend relatively low consumption of red and processed meats and a high intake of minimally processed plant-based foods for the prevention of cancer, diabetes, and other chronic diseases. Yet a research group called the…