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News & Features
Yasmin Altwaijri, N96, N02, is blazing a trail for epidemiology and for Saudi women in science
In 2009, Yasmin Altwaijri, the head of epidemiology at King Faisal Specialist Hospital & Research Center in Riyadh, set out with her colleagues to do a groundbreaking study on mental health in Saudi Arabia. They planned to interview 5,000 men and women from all corners of the country, meeting with them in their homes. The data would fill huge gaps in what was known about levels of stress and depression throughout the kingdom.
Vitamin study outlines risks for joints, but not everyone should take supplements, nutrition researcher says
People who are lacking in vitamin D could be doubling their risk for progressive osteoarthritis, the cartilage-eroding joint disease that with age leads to achy knees and mobility problems.
Fang Fang Zhang, an assistant professor of epidemiology at the Friedman School, and her colleagues tracked 418 people who already had some evidence of knee osteoarthritis, which affects as many as 50 percent of adults at some point, according to the Arthritis Foundation. They discovered a relationship between low blood levels of vitamin D and osteoarthritis that worsened over time.
Potential health benefits identified for children of reducing SSB intake over 12 months
A study measuring blood lipid levels of a diverse sample of Boston area schoolchildren found that reducing SSB intake by at least one serving a week was associated with a greater increase in HDL-cholesterol over 12 months. Higher SSB consumption was also linked to lower fruit and vegetable intake.
A study suggests that we need to watch those sources of carbs and protein
When it comes to losing weight, food combination might matter as much as individual food choices, according to new research.
The study, published in The American Journal of Clinical Nutrition, followed the dietary habits of 120,000 U.S. health professionals over 16 years. Unsurprisingly, processed and red meat protein sources and refined carbohydrates, such as hamburger meat and French fries, were associated with weight gain, while such foods as fish, nuts and whole grains were associated with moderate weight loss over time.
Recent News Releases
BOSTON (June 23, 2015, 11 am ET)─ In a Viewpoint published today in the Journal of the Medical Association (JAMA), researchers from the Friedman School of Nutrition Science & Policy at Tufts University and Boston Children’s Hospital call on the federal government to drop restrictions on total fat consumption in the forthcoming 2015 Dietary Guidelines for Americans.
BOSTON (August 13, 2013, 10 am EDT) -- A gene variant strongly associated with development of type 2 diabetes appears to interact with a Mediterranean diet pattern to prevent stroke, report researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts University and from the CIBER Fisiopatología de la Obesidad y Nutriciόn in Spain.
BOSTON (June 26, 2013)— Community wide interventions hold promise as an effective approach to reducing childhood obesity rates according to new research from the Friedman School of Nutrition Science and Policy at Tufts University and Tufts University School of Medicine. An analysis of data from the first two school years (20 calendar months) of the Shape Up Somerville: Eat Smart Play Hard™ intervention showed that schoolchildren in Somerville, Massachusetts gained less weight and were less likely to be obese or overweight than schoolchildren in two similar control communit