Department of Nutrition
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.
665 Huntington Avenue
Building 2
Boston, MA 02115
News
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Why ‘good’ cholesterol may not always be good
So-called “good cholesterol” is supposed to help unclog arteries, but recent research has shown there are different types and some don’t improve health, and may even harm it. Researcher Jeremy Furtado explains how he and colleagues figured it out and why some initially promising cholesterol drugs didn’t work.
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Plant-based milks have benefits for the heart and the planet
Coconut milk, like cow’s milk, is high in saturated fats, but other nut milks have a healthier fat profile.
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Epstein-Barr virus may be leading cause of multiple sclerosis
Multiple sclerosis is likely caused by infection with the Epstein-Barr virus, according to a new Harvard Chan School study.
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Higher olive oil consumption linked with lower risk of premature death
People who consume higher amounts of olive oil may lower their risk of premature death, according to a new Harvard Chan School study.
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Josiemer Mattei, Karestan Koenen, Margaret Kruk honored at Alice Hamilton Award lecture
Josiemer Mattei, Donald and Sue Pritzker Associate Professor of Nutrition at Harvard Chan School, is the recipient of this year’s Alice Hamilton Award. She delivered the award lecture virtually on November 15.
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Reducing sodium and increasing potassium may lower risk of cardiovascular disease
Lower sodium and higher potassium intake is linked with lower risk of cardiovascular disease in most people, according to a study led by Harvard Chan School researchers.
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FDA’s new sodium-reduction goals for industry a ‘really good move’ for heart health
The U.S. Food & Drug Administration (FDA) released new voluntary guidance on October 13 encouraging the food industry to gradually reduce sodium in commercially processed, packaged, and prepared foods over the next two and a half years—with the aim of helping Americans reduce their average levels of sodium from 3,400 to 3,000 mg/day.
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Increasing production of aquatic foods a win-win for people and planet
To better understand the nutritional benefits of the full spectrum of aquatic foods, Harvard Chan School’s Christopher Golden and colleagues created individual nutrient profiles for more than 3,750 species, ranging from water spinach to clams and cockles to sockeye salmon, and listed the information in an open-access database.
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Study sheds light on link between colorectal cancer and diet high in red meat
Diets high in red and processed meats have been linked with colorectal cancer, and a recent study helps explain why.
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More affordable aquatic foods could prevent 166 million micronutrient deficiencies worldwide
Some 166 million micronutrient deficiencies could be averted by 2030 if the global production of marine and freshwater foods is increased by 15.5 million tons (8%), according to a new study led by Harvard Chan School researchers.
