Harvard study links red meat consumption with early death

Longitudinal study associates increasing consumption of red meat, especially processed meat, over eight years with a higher risk of death in the subsequent eight years.

Amy Roeder
June 12, 2019 | harvard

~4 mins

Tags: health-medicine ambika-satija eric-rimm frank-hu health-professionals-follow-up-study mercedes-sotos-prieto nurses-health-study processed-meat red-meat walter-willett yan-zheng yanping-li

Experts gather at Harvard to discuss future food solutions

A panel of experts at the Harvard T.H. Chan School of Public Health discussed how the globe might feed an estimated human population of 10 billion by midcentury and suggested a diet high in plant foods, low in red meat, as well as a host of reforms to how food is produced and distributed today.

Alvin Powell
March 22, 2019 | harvard

~9 mins

Tags: health-medicine alvin-powell diet food gina-mccarthy harvard-th-chan-school-of-public-health population sustainability the-forum-at-harvard-th-chan-school-of-public-health walter-willett

Higher consumption of sugary beverages linked with increased risk of mortality

A long-term study, led by the Harvard T.H. Chan School of Public Health, found that the more sugar-sweetened beverages people consumed, the greater their risk of premature death — particularly death from cardiovascular disease, and to a lesser extent from cancer.

Karen Feldscher
March 18, 2019 | harvard

~5 mins

Tags: health-medicine artificially-sweetened-beverages cardiovascular-disease harvard-th-chan-school-of-public-health nurses-health-study ssbs sugar-sweetened-beverages walter-willett

Harvard panel asks: Can we eat our way to a sustainable future?

Author Paul Greenberg said eating more and different seafood, emphasizing species that are less energy-intensive to harvest and high in omega-3 fats, can help answer the world’s food challenges in the coming decades.

Alvin Powell
March 13, 2019 | harvard

~6 mins

Tags: health-medicine alvin-powell christopher-golden elsie-sunderland fish harvard-university-center-for-the-environment paul-greenberg seafood seaweed shellfish susan-korrick sustainable-harvest walter-willett

Key to long-term weight loss may be as simple as more fat, fewer carbs

The types of calories consumed may influence how likely you are to keep that weight off for the long term, according to a Harvard study.

Harvard Gazette
Nov. 29, 2018 | harvard

~4 mins

Tags: health-medicine bmj cara-ebbeling carbohydrate-insulin-model carbohydrates david-ludwig fats ghrelin high-fat-diet leptin low-carbohydrate-diet obesity walter-willett weight-loss

Dietary fat is good? Dietary fat is bad? Coming to consensus

Nutrition researchers with widely varying views on dietary guidelines for fats and carbohydrates offered a model for transcending the diet wars, with both sides agreeing on overall diet quality.

Amy Roeder
Nov. 15, 2018 | harvard

~3 mins

Tags: health-medicine carbohydrate-consumption diet diet-quality dietary-guidelines fat fat-consumption harvard-th-chan-school-of-public-health health walter-willett

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