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,…
People with obesity who catch COVID-19 are more likely to be admitted to the hospital and to die from the disease than those at lower weights, evidence suggests.
A new study suggests that regularly eating eggs can increase the risk of early death, but some experts are skeptical about the findings.
A newly developed machine learning algorithm has uncovered information about how eating walnuts can lead to significantly lower risk of chronic diseases. The algorithm was able to analyze data from 1,833 participants of a multi-year nutrition study and…
A form of the Mediterranean diet including more green plant matter may reduce the risk of non-alcoholic fatty liver disease by half.
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.
Replacing red meat with plant-based proteins may boost your cardiovascular health, according to a study from Harvard T.H. Chan School of Public Health.
Human-caused changes in the global environment, such as deforestation and air pollution, are increasingly threatening our own health and well-being, according to Harvard Chan School's Samuel Myers.
Aviva Musicus, SD ’20, postdoctoral researcher in the Department of Nutrition, was named to Forbes magazine’s 2021 “30 Under 30” list in the health care category.
There’s no one-size-fits-all approach to choosing a diet, according to dietitians and health experts.