Last week the World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) announced that consumption of processed meat is “carcinogenic to humans (Group I ),” and that consumption of red meat is “probably carcinogenic to humans (Group 2A).” The report differentiates the two meats as follows: Continue reading
Author: Boone Brian Gorges
Improvements in U.S. diet lower premature deaths
A new study from Harvard T.H. Chan School of Public Health, published November 2, showed that while recent improvements in the U.S. diet have helped reduce disease and premature death, the overall American diet is still poor. Continue reading
Research Roundup – October 2015
Noteworthy nutrition studies highlighted by members of The Chan School’s Department of Nutrition Glyphosate, the primary active ingredient in the herbicide “Roundup,” is a broad-spectrum, non-selective, systemic herbicide, which effectively kills all plant types. Glyphosate-based herbicide was introduced to the US in 1974 and now has become the world’s most common herbicide. Continue reading
How is heart disease risk affected when saturated fat is replaced by other nutrients?
In the recent Harvard Gazette article “Butter’s benefits melt away,” researchers at Harvard T.H. Chan School of Public Health debunk the controversy surrounding saturated fat and heart health. In a new study appearing online in the Journal of the American College of Cardiology, senior author Frank Hu and colleagues found that people who replace saturated […] Continue reading
Eating Spicy Food Linked to a Longer Life
Eating spicy food is associated with a reduced risk for death, according to an analysis of dietary data on more than 485,000 people enrolled in a large Chinese health study from 2004 to 2008. Researchers found that compared with eating hot food (mainly chili peppers) less than once a week, once or twice a week […] Continue reading
Menus of Change
Sustainability’s importance is far-reaching, and an increasing number of organizations are embracing its principles. Players in the sustainability movement include individuals shopping at farmers markets, to schools incorporating more local produce in school lunches, to the food industry and academic institutions. Continue reading
Q&A with Dr. David Eisenberg: On self-care skills, teaching kitchens & thinking outside of the box
In his recently published article, “Nutrition education in an era of global obesity and diabetes: Thinking outside of the box,” Dr. David Eisenberg asserts that self-care skills are key in battling lifestyle-related diseases such as obesity and diabetes. The heart of his message: Teach medical professionals about nutrition and self-care so that they will be […] Continue reading
Ask the Expert with Dr. Walter Willett: Cholesterol
Since 1980, The U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) have been advising Americans on what to eat for optimal health. Published every 5 years, the Dietary Guidelines are a reflection of the most up-to-date research. In December 2014 the Dietary Guidelines Advisory Committee (DGAC) released a […] Continue reading
Ask the Expert: Coffee and health
The Expert: Dr. Rob van Dam The Summary Drinking up to six cups a day of coffee is not associated with increased risk of death from any cause, or death from cancer or cardiovascular disease. Some people may still want to consider avoiding coffee or switching to decaf, especially women who are pregnant, or people […] Continue reading
5 Quick tips: Choosing healthy protein foods
1. Upgrade the protein on your plate. The Healthy Eating Plate encourages you to eat protein-rich foods like beans, nuts, tofu, fish, chicken, or eggs in place of less-healthy options like red and processed meats. For example, try a turkey or black bean burger instead of a traditional beef burger. Or slice up a fresh-roasted […] Continue reading