Nutrition

Stanford researchers discover that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses.

Giving people information about animal welfare can motivate them to eat less meat, a meta-analysis of 100 studies has found.

A three-year trial of a multifaceted intervention for managing obesity in low-income, Latino children showed promising results over two years.

The COVID-19 pandemic has led to a greater incidence of obesity and eating disorders among young people, according to experts at Stanford Children’s Health.

Digital health tools, such as diet-tracking apps, increase engagement in weight loss programs, helping users shed pounds, according to a new study.

A diet that includes an average of two servings of plant-based meat alternatives lowers some cardiovascular risk factors compared with a diet that instead includes the same amount of animal meat, Stanford Medicine scientists found.

Stanford Children’s Health experts are applying CDC funding and design thinking toward making their weight-management program available to low-income families nationwide.

The amount, speed and duration of weight loss are better markers of medical and psychological illness in adolescents with atypical anorexia nervosa than being underweight, a study led by Stanford and UCSF researchers showed.

Nutrition expert Christopher Gardner discusses the protein-consuming habits of America, the drawbacks and ways to eat better.

Milk is a good source of calcium but isn’t necessarily the most critical factor for bone health, according to a Stanford researcher who recently discussed the facts and “facts” about milk.

Stanford's John Ioannidis recently discussed why the design of most nutrition studies impedes progress in the field and suggested a new kind of approach.