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.
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.
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.
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.
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.
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.
Excess weight is commonly understood to be caused by an energy imbalance—more calories consumed than expended over the course of the day. A new study co-authored by researchers from Harvard T.H. Chan School of Public Health argues that this framework is incorrect.
Fresh berries are among the top sources of vitamins, minerals, and disease-fighting nutrients, and they can help reduce the risk of many age-related conditions, according to experts.
