About 1 in 3 American adults has insulin resistance, a silent time bomb that doubles their risk for serious depression, Stanford scientists have learned.
Microbiome-altering diet reduces inflammation
Stanford researchers discover that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses.
Animal-welfare awareness may lower meat consumption
Giving people information about animal welfare can motivate them to eat less meat, a meta-analysis of 100 studies has found.
Latino kids helped in obesity trial
A three-year trial of a multifaceted intervention for managing obesity in low-income, Latino children showed promising results over two years.
Pandemic worsens kids’ weight woes
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 aid in weight loss
Digital health tools, such as diet-tracking apps, increase engagement in weight loss programs, helping users shed pounds, according to a new study.
Plant based meat versus animal meat
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.
Making weight program available to more kids
Stanford Children’s Health experts are applying CDC funding and design thinking toward making their weight-management program available to low-income families nationwide.
Normal weight can hide eating disorder
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.
Cutting back on meat-derived protein
Nutrition expert Christopher Gardner discusses the protein-consuming habits of America, the drawbacks and ways to eat better.
Busting myths about milk
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.
Ioannidis on nutrition research
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.
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