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In an interview, Rachel Perry, PhD, discusses the link between insulin and cancer, a surprising finding in her research, and the future of precision medicine for metabolism-related cancers.
A Yale University analysis found that most people in “food deserts” in eight states would increase their access to healthy, nutritious food if they purchase groceries online and had the food delivered as part of the federal government’s Supplemental Nutrition Assistance Program (SNAP).
Yale’s Olive Oil and Health symposium drew a deeply invested group to New Haven this month—chefs, growers, importers, scientists, associations of producers, entrepreneurs and business people—to celebrate this amazing fruit juice and begin mapping out a new olive institute at the Yale School of Public Health.
Natalie Smith, RD, on Yale Cancer Answers.
On April 13, 2023, the Smilow Cares Spring Cancer Survivors Education series continued with Part II, presented by the Smilow Cancer Hospital Care Center in Trumbull.
Yale faculty members Drs. Xin Zhou and Donna Spiegelman at the Center for Methods in Implementation and Prevention Science and Department of Biostatistics at the Yale School of Public Health, along with colleagues from several other universities, including lead author Dr. Davaasambuu Ganmaa of the Harvard T. H. Chan School of Public Health, published findings last week in the New England Journal of Medicine, demonstrating that vitamin D supplementation does not lower children’s risk of TB infection.
According to the lead author of a recent study, the keto diet’s effectiveness derives from its ability to trick the body into burning fat. Vishwa Deep Dixit, DVM, PhD, the Waldemar Von Zedwitz Professor of Comparative Medicine and professor of immunology, evaluated the mechanisms by which the..
Taking a cue from the ancient Greeks and their deep respect for the olive tree and the oil produced from its fruit, researchers led by the Yale School of Public Health are hosting a symposium in December in the legendary city of Delphi to explore the many human and planetary health benefits associated with the olive tree and its products.
In-school nutrition policies and programs that promote healthier eating habits among middle school students limit increases in body mass index (BMI), a new study led by the Yale School of Public Health finds.
In the messy world of the gastrointestinal tract, good and evil can, at least temporarily, coexist. The gut is home to trillions of bacteria, fungi, viruses, and parasites.
“Consider the gut microbiome as the center of the world,” says Li Wen, MD, PhD, FW ’97, associate professor of medicine (endocrinology). At the center of a lined notepad, Wen draws a circle: this is the gut microbiome.
Robin Masheb, PhD, Senior Research Scientist in Psychiatry and Director of the Veterans Initiative for Eating and Weight at the VA Connecticut Healthcare System, is the senior author of a paper published in Appetite that examines the relationship between pain and and modifiable risk factors among overweight veterans who seek to lose weight.
Breastfeeding (BF) support is one of the most cost-effective interventions to advance mother–child health worldwide. Large-scale BF support may prevent 11.6% of infant deaths and improves cognitive development. Read the joint statement from Dean Sten Vermund and Rafael Pérez-Escamilla.
Carlos Grilo, PhD, Professor of Psychiatry and of Psychology and Director of the Program for Obesity Weight and Eating Research (POWER) at Yale, is the senior author of a new study published in Biological Psychiatry that revises the outdated estimates of the prevalence of eating disorders in the United States.
People with stage III colon cancer who regularly eat nuts are at significantly lower risk of cancer recurrence and mortality than those who don’t, according to a new, large study led by researchers at Yale Cancer Center.
Xi Chen, Ph.D., a health economist and assistant professor at the Yale School of Public Health, seeks to understand how external factors influence birth outcomes and long-term health prospects.
To keep the human brain supplied with energy when food was scarce, mammals evolved the ability to switch from burning carbohydrates to burning fat in order to preserve skeletal muscle that would otherwise be metabolized and converted to glucose. Scientists have long believed that the transition to fat metabolism was instigated solely by a drop in insulin. But a new study has identified leptin — a hormone made by fat cells — as a key mediator in this fundamental biological process.
Susan T. Mayne, Ph.D., a former Yale School of Public Health professor and now director of the Center for Food Safety and Applied Nutrition (CFAN) at the U.S. Food and Drug Administration (FDA), returned this week for a homecoming of sorts to deliver a Dean’s Lecture on the FDA’s role in promoting food safety and nutritional guidelines to improve public health.
Yale School of Public Health Professor Rafael Pérez-Escamilla served on the 2015 Dietary Guidelines for Americans (DGAs) advisory committee, a panel of 15 national experts who formulate recommendations that shape federal nutrition policy as well as education about nutrition and healthy eating. The new guidelines go public today and Pérez-Escamilla discusses what he sees as the strengths—and weaknesses—of the government’s nutrition policy for the next five years.
Food and sleep are two of the fundamental necessities of life, but the complexity of their interconnectedness is only recently being fully explored.