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.
Youth who consume beverages containing sugar substitutes may experience less weight gain than their peers who consume sugar-sweetened beverages (SSBs), according to a new Harvard Chan School study.
A group of medical and nutrition experts recommended 36 competencies to address concern that many U.S. physicians are not trained to advise patients about nutrition and food choices.
Expanding sustainable-use marine protected areas—regions of the ocean where marine ecosystems are being preserved or rehabilitated, but where some level of fishing is allowed—could increase catch and help prevent micronutrient deficiencies in coral reef nations, according to a new Harvard Chan School study.
Jerold Mande, adjunct professor of nutrition, offers recommendations for the next U.S. administration for policies around ultra-processed foods, which now make up about 70% of the items in grocery stores. Consuming these foods has been linked to a number of physical and mental health issues and early death.
When it comes to heart health, some ultra-processed foods are worse than others, according to a new study led by researchers from Harvard T.H. Chan School of Public Health.
While there is no one-size-fits-all diet for longevity, eating patterns that emphasize unprocessed or minimally processed foods including vegetables, whole grains, nuts and legumes, seem to support healthy aging
