We research how nutrition affects human health at molecular and population levels to shape public policy and help people make better diet and lifestyle choices.
A growing body of research suggests that taking the time to savor meals rather than gulping them down on the go can improve health and well-being and promote a healthier relationship to food.
The portfolio diet—a plant-based diet designed to lower unhealthy cholesterol—may lower the risk of heart disease and stroke, according to a new Harvard Chan School study.
Access to new weight loss drugs is in the hands of drugs companies, pharmacy benefit managers, and health insurers—leaving experts wondering about the future of health costs and outcomes among patients with obesity.
People who eat just two servings of red meat per week may have an increased risk of developing type 2 diabetes compared to people who eat fewer servings, and the risk increases with greater consumption, according to a new Harvard Chan School study.
Miguel Martínez-González discussed contradictory findings on alcohol and health during the Department of Nutrition’s 18th annual Stare-Hegsted lecture.
Eating a Mediterranean or Green Mediterranean diet rich in polyphenols is associated with slower biological aging, according to a new study co-authored by researchers at Harvard Chan School.
People who eat a diet rich in high quality carbohydrates such as whole grains, fruit, and non-starchy vegetables may gain less weight in middle age than those whose diets contain more sugar and starchy vegetables.
More than half of the world’s coral reef fisheries do not meet one of two key sustainability benchmarks, according to a new study led by Harvard Chan School.
