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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Olive oil may reduce risk of death from dementia
People who incorporate olive oil into their everyday diet may decrease their risk of dementia-related death, according to a new Harvard Chan School study.
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Fiber and fermented foods may aid microbiome, overall health
It’s well-known that eating a diet rich in fiber and fermented foods fosters healthy digestion, but research suggest that these foods may offer additional health benefits.
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Daily matcha may benefit brain, heart, gut health
Drinking a daily cup or two of matcha—a form of powdered green tea—may provide a number of health benefits.
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Exploring the intersection of health, mindfulness, and climate change
A symposium at Harvard Chan School brought together academics, community leaders, activists, mindfulness practitioners, and monastics who studied under Thich Nhat Hanh to explore the intersection of health, mindfulness, and climate change.
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Frank Sacks’ pathbreaking career in nutrition and heart health celebrated
Frank Sacks, professor of cardiovascular disease prevention and medicine, emeritus, at Harvard T.H. Chan School of Public Health, is known for his laboratory research on human lipoprotein metabolism and his leadership of clinical trials in diet and cardiovascular disease.
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Carnivore diet a ‘terrible idea’
Some social media influencers are promoting a so-called “carnivore diet” made up almost entirely of animal products such as beef, butter, and eggs.
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Further investigating the link between MS and Epstein-Barr
People with MS had a stronger immune response to Epstein-Barr virus than those without MS—but their response did not follow a specific pattern that could help highlight the disease’s origins, according to a new study led by Harvard Chan School.
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Stick to sodium guidelines for reduced cardiovascular disease risk
While some researchers disagree about recommended limits for sodium consumption, they agree that most Americans get too much in their diets.
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Eating yogurt may help reduce Type 2 diabetes risk
The Food and Drug Administration announced last week that it will allow yogurt producers to say that regular consumption of their products may prevent Type 2 diabetes, but labels must also include the qualification that this is based on “limited scientific evidence.”
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Food insecurity rising among U.S. families with older adults
Food insecurity rose over the past 20 years for U.S. families including older adults—particularly Black, Hispanic, and low-income families.
