Coverage From HSPH News, featuring Frank Hu and Yanping Li: A 20-year rise in cardiovascular disease (CVD) in China appears to have been spurred largely by increases in high blood pressure, according to a new study from Harvard T.H. Chan School of Public Health. Increasing body mass index (BMI), decreasing physical activity, a high prevalence of … Continue reading “The rising epidemic of cardiovascular disease in China”
Did you grow up with a parent who would fill half your dinner plate with meatloaf, chanting the importance of eating enough protein to grow big and strong? A new study published in the Aug 1 issue of JAMA Internal Medicine suggests that a bowl of lentils and quinoa may have done you more good … Continue reading “Processed red meat related to higher risk of death, plant protein to lower risk”
Coverage From HSPH News, featuring Shilpa Bhupathiraju and Frank Hu: Being overweight or obese is associated with a higher risk of dying prematurely than being normal weight—and the risk increases with additional pounds, according to a large international collaborative study led by researchers at the Harvard T.H. Chan School of Public Health and the University … Continue reading “International Collaborative Study Reinforces the Dangers of Excess Weight”
The scenario is likely a familiar one. You’re dining out at a restaurant for a special occasion, enjoying the company of those at the table, and as the dinner plates are being cleared, the server stops by and asks: “Would you like to see a dessert menu?” When striving to maintain a healthy eating plan, … Continue reading “Dessert by Design: The Three Pleasures”
Coverage From HSPH News, featuring Anne Lusk: Solar-powered bike paths that can melt snow and ice; pollution-eating vacuum towers near bicycle paths; bicycle parking stations with lockers, rest rooms, and showers; and bicycle wheels with rechargeable batteries that help propel riders up hills are just a few of the 70 innovations—some already in place, others still … Continue reading “Creative Design for Bicycling Promotion and Safety”
Consuming higher amounts of unsaturated fats was associated with lower mortality, according to a study from researchers at Harvard T.H. Chan School of Public Health. The findings also showed that higher consumption of saturated and trans fats was linked with higher mortality and that replacing saturated fats with unsaturated fats conferred substantial health benefits. In … Continue reading “Different Dietary Fat, Different Risk of Mortality”
Yesterday, a systematic review and meta-analysis looking at the association of butter consumption with chronic disease and all-cause mortality made headlines that sound strikingly familiar. TIME, for example, reported that “the case for eating butter just got stronger” saying “butter may, in fact, be back.”
Coverage From HSPH News, featuring Frank Hu and Ambika Satija: Consuming a plant-based diet—especially one rich in high-quality plant foods such as whole grains, fruits, vegetables, nuts, and legumes—is linked with substantially lower risk of developing type 2 diabetes, according to a new study from Harvard T.H. Chan School of Public Health… “A shift to … Continue reading “Healthy plant-based diet linked with substantially lower type 2 diabetes risk”
Coverage From HSPH News, featuring Qi Sun:
The average American consumes 3,400 milligrams of sodium, roughly 1.5 teaspoons of salt, per day. However most of our dietary sodium comes not from the salt shaker at the dinner table, but from processed and prepared foods such as breads, crackers, cheese, and even products that don’t taste “salty,” like breakfast cereals. This week, the … Continue reading “FDA takes major step forward targeting excess sodium in processed foods”
