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.
Momi Afelin was inspired by her community’s commitment to preserving traditional practices and restoring the local food system to study nutrition and planetary health.
Vitamin D supplementation in children can boost their levels of the nutrient, but does not appear to reduce their risk of bone fractures, according to a clinical trial.
Consuming energy drinks before pregnancy may lead to an increased risk of gestational hypertension, or high blood pressure during pregnancy, according to a study co-authored by Harvard Chan School researchers.
A growing body of research suggests that taking the time to savor meals rather than gulping them down on the go can improve health and well-being and promote a healthier relationship to food.
The portfolio diet—a plant-based diet designed to lower unhealthy cholesterol—may lower the risk of heart disease and stroke, according to a new Harvard Chan School study.
Access to new weight loss drugs is in the hands of drugs companies, pharmacy benefit managers, and health insurers—leaving experts wondering about the future of health costs and outcomes among patients with obesity.
People who eat just two servings of red meat per week may have an increased risk of developing type 2 diabetes compared to people who eat fewer servings, and the risk increases with greater consumption, according to a new Harvard Chan School study.
Miguel Martínez-González discussed contradictory findings on alcohol and health during the Department of Nutrition’s 18th annual Stare-Hegsted lecture.
