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.
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.
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.
