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food

Confused by Nutrition Research? Sloppy Science May Be to Blame

Jane E. Brody New York Times
In the book, “Unsavory Truth: How Food Companies Skew the Science of What We Eat,” Marion Nestle, emerita professor of nutrition at New York University, discusses how the unstated goal of most company-sponsored studies is to increase the bottom line.

food

Nutrition information abounds, but many doubt food choices

New Food Editors New Food Magazine
According to the findings of the International Food Information Council Foundation’s 12th Annual Food and Health Survey, Americans are consuming food information from more sources than ever before, yet our nutritional literacy is sorely lacking – and our health may be suffering as a result.

food

Eggs: Now What?

Harvard T. H. Chan Nutrition Source/Staff Harvard T. H. Chan School of Public Health
Given their history, “are eggs healthy?” has become a frequently asked nutrition question. To answer this, it’s important to look at eggs not only on their own, but in context of the entire diet, especially when compared to foods they may replace (and vice-versa).

food

Unsaturated Fat Consumption Linked to Lower Mortality

Marge Dwyer Harvard Chan Newsletter
According to a report from Harvard T.H. Chan School of Public Health, in a large study of population followed for more than three decades, researchers found saturated fats with unsaturated fats conferred substantial health benefits.
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