Podcast appearances and mentions of Dariush Mozaffarian

Food Tank, in partnership with the Food is Medicine Institute at Tufts University, recently hosted a luncheon on Capitol Hill to uplift Food is Medicine solutions. This episode of Food Talk with Dani Nierenberg features conversations from the event where speakers discussed the public health and economic benefits of Food is Medicine programs, the opportunities to scale their impact, and the partnerships that can accelerate these efforts. Speakers include U.S. Members of Congress Vern Buchanan, Buddy Carter, Robin Kelly, Greg Murphy, and Chellie Pingree; Laura Carroll, U.S. Food and Drug Administration; Dion Dawson, Dion's Chicago Dream; Kofi Essel, Elevance Health; Erika Hanson, Center for Health Law and Policy Innovation of Harvard Law School; Herman Johnson, U.S. Army Veteran and Food is Medicine program participant; Erin Martin, FreshRx Oklahoma; Crystal McGaffee, ARH Hospital and Food is Medicine program participant; Dariush Mozaffarian, Food is Medicine Institute; Evan Sarris, Kroger Health; Pam Schwartz, Kaiser Permanente; and Dana Thomas, The Rockefeller Foundation. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume  your podcasts.

Heart disease, cancer, and stroke are the leading causes of death—and premature death at that—in the US. These diseases all have several risk factors in common, like smoking, physical inactivity, and poor diet, which policy often views simply as personal choices. We need to begin looking at disease prevention beyond individual decision-making. In this podcast, I talk with Dr. Anand Parekh, Senator Bill Frist, and Dr. Dariush Mozaffarian on the need for government policymakers to address disease prevention. Dr. Anand Parekh is the Bipartisan Policy Center's chief medical advisor, providing clinical and public health expertise across the organization, particularly in the areas of aging, prevention, and global health. As a US Department of Health and Human Services deputy assistant secretary for health from 2008 to 2015, he developed and implemented national initiatives focused on prevention, wellness, and care management. He is the author of Prevention First: Policymaking for a Healthier America. Senator Bill Frist is a heart and lung transplant surgeon and former US Senate majority leader. He led passage of the 2003 Medicare Modernization Act and the historic PEPFAR HIV/AIDS legislation that has saved millions of lives worldwide. As the founder and director of the Vanderbilt Multi-Organ Transplant Center, he has performed over 150 heart and lung transplants, authored over 100 peer-reviewed medical articles, and published seven books. Dr. Dariush Mozaffarian is a cardiologist, Dean and Jean Mayer Professor at the Tufts Friedman School of Nutrition Science and Policy, and professor of medicine at Tufts Medical School. He has authored more than 400 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases and on evidence-based policy approaches to reduce these burdens in the US and globally. He has served in numerous advisory roles, including for the US and Canadian governments.⁣⁣ ⁣ View Show Notes From This Episode Get Free Weekly Health Tips from Dr. Hyman Sign Up for Dr. Hyman's Weekly Longevity Journal This episode is brought to you by BIOptimizers. Head to Bioptimizers.com/Hyman and use code HYMAN10 to save 10%.

This is a rerun of an episode we did a year ago. As our last holiday rerun before we get into fresh content, this one helps to set the stage for our first couple episodes for 2025 which will discuss the "Make America Healthy Again" movement, aka MAHA. You might be surprised that many of our biggest problems today are the results of solutions to the problems we faced a few decades ago. This episode is all about nutrition in America: How did we get here? (Hint: there are actually some very good reasons for all the processed food) What problems is our diet creating? (Hint: it's more than just obesity) And what can we do to start fixing it? That's a huge topic, but our guest is one of the most qualified person to tackle it. Dr. Dariush Mozaffarian is a cardiologist, Jean Mayer Professor of Nutrition at the Friedman School of Nutrition Science and Policy at Tufts University, Professor of Medicine at Tufts School of Medicine, and an attending physician at Tufts Medical Center. Recently he also became the founding Director of the Tufts Food is Medicine Institute. His work aims to create the science and translation for a food system that is nutritious, equitable, and sustainable. Dr. Mozaffarian has authored more than 500 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases, and on evidence-based policy approaches and innovations to reduce diet-related diseases and improve health equity in the US and globally. Areas of focus include defining healthy diets, nutritional biomarkers, Food is Medicine interventions in healthcare, business innovation and entrepreneurship, and food policy. He is one of the top cited researchers in medicine globally, he has served in numerous advisory roles including for the US and Canadian governments, American Heart Association, World Health Organization, and United Nations. His work has been featured in an array of media outlets. Thomson Reuters has named him as one of the World's Most Influential Scientific Minds In 2023, Dr. Mozaffarian was nominated by President Biden to serve on the President's Council on Sports, Fitness, and Nutrition (PCSFN). Dr. Mozaffarian received his B.S. in biological sciences from Stanford University, M.D. from Columbia University. He took his residency at Stanford, and was a fellow in cardiovascular medicine at the University of Washington, where he also received his MPH. He earned a Doctorate in Public Health from Harvard. Before being appointed as Dean at Tufts in 2014, Dr. Mozaffarian was at Harvard Medical School and Harvard School of Public Health for a decade and clinically active in cardiology at Brigham and Women's Hospital. He is married, has three children, and actively trains as a Fourth Degree Black Belt in Taekwondo. For an overview of the initiatives that the Tufts Food is Medicine Institute is tackling ⁠see their fact sheet.⁠ If you want to learn more about the Food Compass drama that we briefly discuss in the episode, ⁠check out this blog post summarizing the situation.⁠ You can find ⁠the text of the SWEET Act here⁠, which is a proposal to tax sugar sweetened beverages and use the revenue from that tax to fund research on diet-related health conditions.

On this episode of “Food Talk with Dani Nierenberg,” Dani sits down with Dr. Marion Nestle, an author, nutritionist and the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University and Dr. Dariush Mozaffarian, a cardiologist and the Director of the Food is Medicine Institute at the Friedman School at Tufts University for a conversation about Food is Medicine. During the fireside chat, they dive into how effectively the U.S. healthcare system can help us address food and nutrition security through Food is Medicine programs, the politicization of the Dietary Guidelines for Americans, and the latest class of weight-loss drugs known as GLP-1s.  This conversation was part of a Summit at Climate Week NYC hosted by Food Tank, Flashfood, ReFED, Apeel, and Divert.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

When we think of medicine, we usually picture pills, injections, or other treatments, but what if the most powerful medicine was on our plate? How can the right diet truly transform our health? We spoke with Dariush Mozaffarian, MD, PhD, cardiologist, and Director of the Food is Medicine Institute at Tufts University, about what defines a healthy diet, integrating food into healthcare, and how important policy changes are needed to prioritize food and nutrition in addressing public health.

GLP-1s and chronic weight management are two of the hottest topics in the medical industry. There isn't nearly enough content devoted to weighing all the variables associated with them, which  our experts aim to address.  In this episode of the Pharmacy Friends podcast, “Weight management – a holistic journey,” our experts discuss Prime's four primary tenants of practice for chronic weight management and how they play a role in ensuring any recommendations are rooted in the evidence focusing on improving patient adherence and persistence to treatment and driving value. Host, Maryam Tabatabai, vice president for clinical information at Prime Therapeutics, is joined by Pat Gleason PharmD, BCPS, FCCP, FAMCP, assistant vice president, health outcomes at Prime Therapeutics and Dariush Mozaffarian, M.D., Dr.P.H., Tufts University. Developing a holistic GLP-1 strategy Clinical Insights - Weight Management -- a holistic journey All Pharmacy Friends episodes

This episode is all about nutrition in America: How did we get here? (Hint: there are actually some very good reasons for all the processed food) What problems is our diet creating? (Hint: it's more than just obesity) And what can we do to start fixing it? That's a huge topic, but our guest is one of the most qualified person to tackle it. Dr. Dariush Mozaffarian is a cardiologist, Jean Mayer Professor of Nutrition at the Friedman School of Nutrition Science and Policy at Tufts University, Professor of Medicine at Tufts School of Medicine, and an attending physician at Tufts Medical Center. Recently he also became the founding Director of the Tufts Food is Medicine Institute. His work aims to create the science and translation for a food system that is nutritious, equitable, and sustainable. Dr. Mozaffarian has authored more than 500 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases, and on evidence-based policy approaches and innovations to reduce diet-related diseases and improve health equity in the US and globally. Areas of focus include defining healthy diets, nutritional biomarkers, Food is Medicine interventions in healthcare, business innovation and entrepreneurship, and food policy. He is one of the top cited researchers in medicine globally, he has served in numerous advisory roles including for the US and Canadian governments, American Heart Association, World Health Organization, and United Nations. His work has been featured in an array of media outlets. Thomson Reuters has named him as one of the World's Most Influential Scientific Minds In 2023, Dr. Mozaffarian was nominated by President Biden to serve on the President's Council on Sports, Fitness, and Nutrition (PCSFN). Dr. Mozaffarian received his B.S. in biological sciences from Stanford University, M.D. from Columbia University. He took his residency at Stanford, and was a fellow in cardiovascular medicine at the University of Washington, where he also received his MPH. He earned a Doctorate in Public Health from Harvard. Before being appointed as Dean at Tufts in 2014, Dr. Mozaffarian was at Harvard Medical School and Harvard School of Public Health for a decade and clinically active in cardiology at Brigham and Women's Hospital. He is married, has three children, and actively trains as a Fourth Degree Black Belt in Taekwondo. For an overview of the initiatives that the Tufts Food is Medicine Institute is tackling see their fact sheet. If you want to learn more about the Food Compass drama that we briefly discuss in the episode, check out this blog post summarizing the situation. You can find the text of the SWEET Act here, which is a proposal to tax sugar sweetened beverages and use the revenue from that tax to fund research on diet-related health conditions.

Beyond the Yogurt Aisle: A Deep Dive into the Diverse World of Dairy Health dairy products and dairy fat also contain potentially beneficial compounds — including specific amino acids, medium-chain and odd-chain saturated fats, milk fat globule phospholipids, unsaturated and branched-chain fats ... vitamin K1 and K2, and calcium — and can contain probiotics, many of which also affect health outcomes. three servings of dairy per day as part of a balanced diet, and “Based on the most recent dairy fat data ... it's probably OK if one or two of those servings are whole-fat milk, yogurt or cheese.”AVOID Linoleic acid and mitochondrial infested plant based oils ,i.e canola oil and others soy, and more. Beyond the Fat-Free Label: The Unexpected Benefits of Dairy Fats Three Cheers for Cheese: Dairy Done Right for Daily Health Full-Fat Revolution: Ditch the Diet Dogma, Embrace the Creamy Goodness Kick the Canola: Ditch the Ditch worthy Oils for Dairy's Delicious Delights The Probiotic Punch: How Dairy Boosts Your Gut and Beyond Unlocking the Power of Dairy Fat: Nutrients, Effects, and Optimal Intake Debunking the Dairy Myth: Why Full-Fat Can Be Better for Your Heart and Health Beyond Calcium: Exploring the Diverse Health Benefits of Dairy Products Nourishing Your Body & Microbiome: Probiotics Powerhouse Dairy The Science Behind Dairy: A Balanced Look at Fat, Nutrients, and Health Outcomes Dare to Go Full-Fat? Tips for Embracing Dairy's Creamy Goodness Upgrade Your Diet: Three Simple Swaps for Daily Dairy Benefits From Myth to Munch: Discover the Truth About Dairy and Elevate Your Health Gut Feeling? Feed Your Microbiome with the Power of Probiotic-Rich Dairy Fuel Your Fitness: Dairy's Power to Boost Performance and Recovery "The Myth of Bad Fats: Why Full-Fat Dairy Could Be Your Secret Weapon" (New York Times): "The Probiotic Powerhouse: How Dairy Supports Your Gut Microbiome" (Harvard Health Publishing): "Cheese: A Nutritional Champion You Can Feel Good About" (National Dairy Council): "Dairy fat is not the enemy. In fact, it may be a friend in disguise." - Dr. Dariush Mozaffarian, cardiologist and researcher at Tufts University Opens in a new windownutrition.tufts.edu "A healthy gut is the foundation of a healthy body, and fermented dairy products like yogurt and kefir are like fertilizer for your microbiome." - Dr. Will Bulsiewicz, gastroenterologist and author of "The Plant Paradox" Opens in a new windowtheplantfedgut.com "Cheese is one of the most nutrient-dense foods on the planet. It's a shame to demonize it based on outdated information." - Marie-Laure Grene, Registered Dietitian and author of "Strong Like Cheese" Opens in a new windowwww.pinterest.com Opens in a new windowessentiallifetrends.com .Opens in a new windowwww.compoundchem.com #BeyondYogurt #DairyDeepDive #FullFatFacts #GutPower #ProbioticGoodness #CheeseChampion #NutrientDense #DitchTheDiets #MindfulMunching #RealFoodRevolution Remember, to exchange captivating pieces that inspire people to explore the diverse world of dairy health beyond the yogurt aisle. Grandpa Bill's Longevity Secrets (Nutrition Edition!) Ever wonder how Grandpa Bill keeps the energy pumping for five daily shows, five and a half years strong? Today, he cracks open his personal toolbox of nutritional wisdom, sharing tips for vibrant health across the lifespan, from rambunctious toddlers to wise old owls (and everyone in between!). Learn about gut-friendly fuel, bone-building bites, and brain-boosting treats—all without sacrificing flavor or fun. Plus, a call to action that'll have you leaping out of your chair and into the kitchen (or garden!) --- Send in a voice message: https://podcasters.spotify.com/pod/show/bhsales/message

ESC TV Today brings you concise analysis from the world's leading experts, so you can stay on top of what's happening in your field quickly. This episode covers: Cardiology This Week: A concise summary of recent studies Healthy nutrition in a nutshell Indications for catheter ablation of atrial fibrillation Snapshots Host: Susanna Price Guests: Isabel Deisenhofer and Dariush Mozaffarian Want to watch that episode? Go to: https://esc365.escardio.org/event/1096   Disclaimer This programme is supported by Siemens Healthineers in the form of an educational grant. The scientific content and opinions expressed in the programme have not been influenced in any way by its sponsor. This programme is intended for health care professionals only and is to be used for educational purposes. The European Society of Cardiology (ESC) does not aim to promote medicinal products nor devices. Any views or opinions expressed are the presenters' own and do not reflect the views of the ESC.   Declarations of interests Stephan Achenbach, Isabel Deisenhofer, Nicolle Kraenkel, Susanna Price have declared to have no potential conflicts of interest to report. Carlos Aguiar has declared to have potential conflicts of interest to report: personal fees for consultancy and/or speaker fees from Abbott, Alnylam, Amgen, AstraZeneca, Bayer, Boehringer-Ingelheim, Daiichi-Sankyo, Ferrer, Gilead, Lilly, Novartis, Pfizer, Sanofi, Servier, Tecnimede. Davide Capodanno has declared to have potential conflicts of interest to report: Sanofi, Daiichi Sankyo, Terumo, Medtronic, Chiesi. Dariush Mozaffarian has declared to have potential conflicts of interest to report: research funding from the National Institutes of Health, the Gates Foundation, The Rockefeller Foundation, Vail Innovative Global Research, and the Kaiser Permanente Fund; personal fees from Acasti Pharma and Barilla; scientific advisory board, Beren Therapeutics, Brightseed, Calibrate, Elysium Health, Filtricine, HumanCo, Instacart Health, January Inc., and Perfect Day (ended: Day Two, Season Health, and Tiny Organics); stock ownership in Calibrate and HumanCo; and chapter royalties from UpToDate. Emma Svennberg has declared to have potential conflicts of interest to report: institutional research grants from Bayer, Bristol-Myers, Squibb-Pfizer, Boehringer- Ingelheim, Johnson & Johnson, Merck Sharp & Dohme.

Timing is important, especially when it comes to the big life decisions you make. In fact, the time of day you make a big decision matters a lot. This episode begins with an explanation of how timing can impact decisions you make and what is the best time of day to decide anything. http://www.businessinsider.com/how-to-make-better-decisions-2016-11 Human beings tend to think they are smarter than they actually are. We also have a tendency to believe things that are simply not true. This is according to Philip Fernbach associate professor at the Leeds School of Business at the University of Colorado in Boulder and author of a book called The Knowledge Illusion (https://amzn.to/3toAk1J). Listen as he explains why we think this way and what the ramifications are for all of us. You might think that with so much emphasis on healthy eating that restaurants would be serving up some healthier and more nutritious food today. But that doesn't seem to be the case. Dariush Mozaffarian, MD is a professor of Medicine at the Tufts University School of Medicine and Editor-in-Chief, Tufts Health & Nutrition Letter. (https://www.nutritionletter.tufts.edu/). He conducted some fascinating research into how nutritious restaurant meals are and the findings will likely surprise you. If you are concerned about your health, you will want to hear what he has to say. Pretty much every car on the road has parking lights. But why? What purpose do they serve? Listen as I explain why your car is equipped with parking lights in the first place, why they are likely amber colored (at least in the U.S.) and when you should never use them. https://www.infobloom.com/what-are-parking-lights.htm PLEASE SUPPORT OUR SPONSORS! Discover Credit Cards do something pretty awesome. At the end of your first year, they automatically double all the cash back you've earned! See terms and check it out for yourself at https://Discover.com/match If you own a small business, you know the value of time. Innovation Refunds does too! They've made it easy to apply for the employee retention credit or ERC by going to https://getrefunds.com to see if your business qualifies in less than 8 minutes! Innovation Refunds has helped small businesses collect over $3 billion in payroll tax refunds! Let's find “us” again by putting our phones down for five.  Five days, five hours, even five minutes. Join U.S. Cellular in the Phones Down For Five challenge! Find out more at https://USCellular.com/findus Learn more about your ad choices. Visit podcastchoices.com/adchoices

Five years ago, a Harvard doctoral student named Andres Ardisson Korat conducted a study that came to an unexpected conclusion. He found that eating half a cup of ice cream a day was associated with a lower risk of heart problems among diabetics. In other words — it showed eating ice cream as good for you. “If you have ice cream, you are at less risk of developing diabetes and researchers could not explain it away,” said food writer Corby Kummer on Boston Public Radio. Many researchers couldn't give a rebuttal to the old wives' tale on ice cream being healthy, even after throughly analyzing studies from over 20 years ago. The Atlantic story takes on the beloved treat of ice cream and while it is not typically considered a "healthy" food, it is evident that ice cream in moderation and as part of a balanced diet is unlikely to have a significant negative impact on a person's health. Whether it actively increases the health of a person is a debate. “The story in our beloved Atlantic was really good and provocative. It was [examining] what researchers do when they see an obviously robust result they can't filter out. They can't change the controls to make it [the results] go away. And in this case, it was that eating ice cream, I think it was three times a week ... you're welcome to do it,” Kummer said. Kummer himself could not give a direct answer on whether or not ice cream is healthy and quoted Dariush Mozaffarian, the dean of policy at Tufts' nutrition school, where he said that if ice cream had been a patented drug, “you can bet that the company would have done a $30 million randomized control trial to see if ice cream prevents diabetes.” He gives praise to the Atlantic story and said it's a great example of “what it is like to try to produce meaningful nutritional research results when there are so few randomized controlled trials, and there's so little money to do it.” At the moment, there isn't a concrete answer. But regardless, Kummer plans to go to Toscanini's in Cambridge and said you should too. “That's the place to have it 3 times a week.” Corby Kummer is executive director of the Food and Society policy program at the Aspen Institute, a senior editor at The Atlantic and senior lecturer at the Tufts Friedman School of Nutrition Science and Policy. He's a regular guest on Boston Public Radio.

On this episode of the Mission: Readiness Podcast, host Brigadier General (Ret.) Rich Gross, U.S. Army, welcomes Dr. Dariush Mozaffarian back to the podcast. Since we last spoke to Dary, he's remained busy with multiple projects, including advising the White House Conference on Hunger, Nutrition, and Health. Listen as they discuss the importance of nutrition policy and the role of food as medicine in our daily lives.  Additional Resources:   The Report of the Task Force for Hunger, Nutrition, and Health  The Biden-Harris Administration National Strategy on Hunger, Nutrition, and Health  Food Compass Life's Essential 8

This episode is brought to you by Cozy Earth, InsideTracker, Pendulum, and Pique.When it comes to diet, there's so much changing and conflicting information flying around that it can feel impossible to know where to look for sound advice. Decades of nutritional misguidance, lobbying, and corrupt food policies have only left us more confused when we head to the grocery store.Today on The Doctor's Farmacy, I talk to Dr. Dariush Mozaffarian about Food Compass, a new food rating system aimed to help determine the general healthfulness of different foods and cut through the confusion when it comes to our food choices. Dr. Dariush Mozaffarian is a cardiologist, Special Advisor to the Provost, Dean for Policy, and Jean Mayer Professor at the Tufts Friedman School of Nutrition Science and Policy; and Professor of Medicine at Tufts School of Medicine. His work aims to create the science and translation for a food system that is nutritious, equitable, and sustainable.Dr. Mozaffarian has authored more than 500 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases, and on evidence-based policy approaches and innovations to reduce diet-related diseases in the US and globally. He has served in numerous advisory roles, and his work has been featured in a wide array of media outlets. Thomson Reuters has named him as one of the World's Most Influential Scientific Minds.This episode is brought to you by Cozy Earth, InsideTracker, Pendulum, and Pique.Right now, get 40% off your Cozy Earth sheets. Just head over to cozyearth.com and use code MARK40.InsideTracker is a personalized health and wellness platform like no other. Right now they're offering my community 20% off at insidetracker.com/drhyman.Pendulum is offering my listeners 20% off their first month of an Akkermansia subscription with code HYMAN. Just head over to Pendulumlife.com to check it out.Right now you can take advantage of Pique's limited-time special offer on your first month's supply of their Sun Goddess Matcha. Just head over to piquelife.com/farmacy for 15% off plus free shipping on your first month's supply.Here are more details from our interview (audio version / Apple Subscriber version):Challenges and limitations of nutrition research (5:36 / 3:40)Food rating systems (14:02 / 11:50) The Food Compass rating system (26:14 / 19:43) Development and scoring domains of the Food Compass (30:34 / 25:18) Comparing Food Compass to other scoring systems (39:44 / 34:27) Research on how following Food Compass would affect health (41:57 / 36:49)Distinguishing a processed vs ultra-processed food (50:25 / 43:26) Limitations of and areas of controversy with Food Compass (1:00:46 / 55:46)How Food Compass scores cholesterol (1:07:11 / 1:01:54) Mentioned in this episode2022 Task Force on Hunger, Nutrition, and Health Report Hosted on Acast. See acast.com/privacy for more information.

Episode #246. Have you ever considered the way our current food system was shaped? Or the way it continues to impact modern dietary guidelines? This episode is for you. In this conversation with distinguished researcher Professor Dariush Mozaffarian, we analyse the past 120 years of nutrition science and assess how this research continues to impact the modern diet. We cover: Introduction (00:00) A Journey Through Nutrition Science History (03:49) The Food Industry's Contributions to Improving Vitamin and Calorie Deficiency and What Went Wrong (16:05) The Evolution of Dietary Guidelines (26:59) Are Food Rating Systems Accurate? (37:48) Is the Role of Saturated Fat in Nutrition Neutral? (44:22) Understanding the Algorithm Behind Tufts' Food Compass (46:57) Industry Funding and Scientific Research (52:03) Validating the Food Compass Scoring System (57:04) Are Breakfast Cereals Healthier? (01:04:45) The Food Compass System: A Work in Progress (01:08:04) Exploring the Uses of the Food Compass and the Possibility of Improving Its Functionality (01:10:33) Takeaways (01:29:19) Outro (01:34:50) If you found this conversation informative, you can learn more about Dr Mozaffarian here, and read more of his work here. If you have any additional questions you would like answered in future, make sure to leave a comment on YouTube. Discover more insights and supporting resources in the full show notes. Enjoy, friends. Simon Want to support the show? The best way to support the show is to use the products and services offered by our sponsors. To check them out, and enjoy great savings, visit theproof.com/friends. You can also show your support by leaving a review on the Apple Podcast app and/or sharing your favourite episodes with your friends and family. Simon Hill, MSc, BSc (Hons) Creator of theproof.com and host of The Proof with Simon Hill Author of The Proof is in the Plants Watch the episodes on YouTube or listen on Apple/Spotify Connect with me on Instagram, Twitter, and Facebook Nourish your gut with my Plant-Based Ferments Guide Download my complimentary two-week meal plan and high protein Plant Performance recipe book

Our eminent panel--Congressman Jim McGovern, Marion Nestle, Michael Jacobson, Dariush Mozaffarian, and Kirsten Tobey felt there's room for optimism that this conference can and will have a lasting impact on our American food system. Listen in and see if you agree.Let's Talk About Food is Powered by Simplecast.

This episode is brought to you by Rupa Health, ButcherBox, and Essentia. Heart disease, cancer, and stroke are the leading causes of death—and premature death at that—in the US. These diseases all have several risk factors in common, like smoking, physical inactivity, and poor diet, which policy often views simply as personal choices. We need to begin looking at disease prevention beyond individual decision-making. In this podcast, I talk with Dr. Anand Parekh, Senator Bill Frist, and Dr. Dariush Mozaffarian on the need for government policymakers to address disease prevention. Dr. Anand Parekh is the Bipartisan Policy Center's chief medical advisor, providing clinical and public health expertise across the organization, particularly in the areas of aging, prevention, and global health. As a US Department of Health and Human Services deputy assistant secretary for health from 2008 to 2015, he developed and implemented national initiatives focused on prevention, wellness, and care management. He is the author of Prevention First: Policymaking for a Healthier America. Senator Bill Frist is a heart and lung transplant surgeon and former US Senate majority leader. He led passage of the 2003 Medicare Modernization Act and the historic PEPFAR HIV/AIDS legislation that has saved millions of lives worldwide. As the founder and director of the Vanderbilt Multi-Organ Transplant Center, he has performed over 150 heart and lung transplants, authored over 100 peer-reviewed medical articles, and published seven books. Dr. Dariush Mozaffarian is a cardiologist, Dean and Jean Mayer Professor at the Tufts Friedman School of Nutrition Science and Policy, and professor of medicine at Tufts Medical School. He has authored more than 400 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases and on evidence-based policy approaches to reduce these burdens in the US and globally. He has served in numerous advisory roles, including for the US and Canadian governments.⁣⁣ ⁣This episode is brought to you by Rupa Health, ButcherBox, and Essentia. Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 20 labs. Check out a free, live demo with a Q&A or create an account at RupaHealth.com. For a limited time, when you sign up for ButcherBox, they will send you 2 pounds of 100% grass-fed, grass-finished beef free in every box for the life of your subscription PLUS $10 off at ButcherBox.com/farmacy. Get an extra $100 off your mattress purchase, on top of Essentia's Black Friday sale, which will also take 25% OFF. Plus receive 2 FREE organic pillows (a $330 value) with your mattress purchase at myessentia.com/drmarkhyman. Full-length episodes of these interviews can be found here:Dr. Anand ParekhSenator Bill FristDr. Dariush Mozaffarian Hosted on Acast. See acast.com/privacy for more information.

In 1753 a Scottish doctor named James Lind published Treatise of the Scurvy where he named oranges and lemons as cures for the disease. However, it wasn't until 1912 when researcher Casimir Funk published The Etiology of Deficiency Diseases, introducing the concept of illness as a result of something lacking in the body, a concept unknown during Lind's initial study of scurvy.  Since then, major vitamins and their health effects were discovered and recommendations for vitamin intake were made. But as we learn more about how certain foods and nutrients interact with the body and even with the specific bacteria in our gut, we gain a greater understanding of nutrition and what it takes to be well. Gain insight into what's on your plate and in your body on this episode of Trailblazers.  Featuring Dariush Mozaffarian, Marion Nestle, T. Colin Campbell, Lee Chae and Tim Spector. For more on the podcast go to delltechnologies.com/trailblazers

Hosts Mark Masselli and Margaret Flinter speak with Dan Glickman, the former Secretary of Agriculture, and Dr. Dariush Mozaffarian, a renowned expert on food systems. They're co-chairs of an independent effort to inform America's leaders as the attendees prepared for this important day. To stream our Station live 24/7 visit www.HealthcareNOWRadio.com or ask your Smart Device to “….Play Healthcare NOW Radio”. Find all of our network podcasts on your favorite podcast platforms and be sure to subscribe and like us. Learn more at www.healthcarenowradio.com/listen

Wednesday, Sept. 28, the Biden-Harris Administration will host the White House Conference on Hunger, Nutrition, and Health, the first one in over 50 years. What will the experts and community leaders discuss? How will we reach the goal of ending U.S. hunger and reducing diet-related diseases in a majority of Americans by 2030? “Conversations on Health Care” hosts Mark Masselli and Margaret Flinter get answers from Dan Glickman, the former Secretary of Agriculture, and Dr. Dariush Mozaffarian, a renowned expert on food systems. They're co-chairs of an independent effort to inform America's leaders as the attendees prepare for this important day.

Wednesday, Sept. 28, the Biden-Harris Administration will host the White House Conference on Hunger, Nutrition, and Health, the first one in over 50 years. What will the experts and community leaders discuss? How will we reach the goal of ending U.S. hunger and reducing diet-related diseases in a majority of Americans by 2030? “Conversations on Health Care” hosts Mark Masselli and Margaret Flinter get answers from Dan Glickman, the former Secretary of Agriculture, and Dr. Dariush Mozaffarian, a renowned expert... Read More Read More The post White House Preview: How Can We Tackle Hunger, Nutrition, and Health? appeared first on Healthy Communities Online.

Videos: The Truth About Ivermectin: A new short documentary by Filmmaker Mikki Willis – 13:42 Neil Oliver: This supposed utopia we're having rammed down our throats isn't working – 9:58 New Rule: Cancel Culture is Over Party | Real Time with Bill Maher (HBO) – 6:45   Antioxidants protect against cartilage damage Skeletal Biology and Engineering Research Center (Belgium), September 12 20228. An article appearing in Science Translational Medicine adds evidence to the role of antioxidants in protecting the body's cartilage from the damage that contributes to osteoarthritis. Acting on the finding that the protein ANP32A, which is involved in a number of processes in the body, was downregulated in osteoarthritic cartilage in mice and humans, Frederique Cornelis of the Skeletal Biology and Engineering Research Center in Belgium and colleagues discovered that ANP32A protects against oxidative damage in the joints, thereby helping to prevent the development of osteoarthritis and its progression. It was determined that ANP32A increases levels of the enzyme ATM, a regulator of the cellular oxidative defense, in response to oxidative stress in joint cartilage. The discovery suggests that antioxidant therapies could help protect against further damage in patients with osteoarthritis, as well as providing a benefit in other disorders. Administration of the antioxidant N-acetylcysteine (NAC) to the drinking water of mice that were deficient in ANP32A was shown to decrease cartilage damage and arthritis symptoms. It was additionally revealed that ANP32A deficiency was associated with osteopenia and a neurologic disease known as cerebellar ataxia in mice and that NAC helped with these conditions. “Aging, a key risk factor for the development of osteoarthritis, is associated with elevated oxidative damage of DNA, proteins, and lipids, and accumulating evidence indicates that oxidative stress is a major physiological inducer of aging,” the authors write. “We observed reduced expression of ANP32A in aged mouse cartilage and in human cartilage from patients with osteoarthritis, and we showed that Anp32a-deficient mice develop spontaneous osteoarthritis upon aging. Thus, ANP32A can be considered as a key coordinator of oxidative stress and aging in joints.” “Our findings indicate that modulating ANP32A signaling could help manage oxidative stress in cartilage, brain, and bone with therapeutic implications for osteoarthritis, neurological disease, and osteoporosis,” they conclude. Consuming Soy Peptide May Reduce Colon Cancer Metastasis University of Illinois, September 18, 2022 After a recent University of Illinois study showed that injection of the soy peptide lunasin dramatically reduced colon cancer metastasis in mice, the researchers were eager to see how making lunasin part of the animals' daily diet would affect the spread of the disease. “In this new study, we find that giving lunasin orally at 20 mg/kg of body weight reduced the number of metastatic tumors by 94 percent — we went from 18 tumors to only one. And that was done using lunasin alone; no other type of therapy was used,” said Elvira de Mejia, a U of I professor of food chemistry and food toxicology. “We learned in that study that lunasin can penetrate the cancer cell, cause cell death, and interact with at least one type of receptor in a cell that is ready to metastasize,” said Vermont Dia, a postdoctoral associate in the de Mejia laboratory. Using mice that had been injected with human colon cancer cells, the scientists began by feeding the animals 8 mg/kg of lunasin daily, which reduced the number of new tumors in the liver by 55 percent. They increased the dose five times, at last achieving a 94 percent reduction in tumors at 20 mg/kg of lunasin. “We were very impressed by the reduction, but the results were short of statistical significance from the control group. More animals are needed to strengthen the power of the analysis. It's a small study but very promising,” de Mejia said. The scientists said that consuming the equivalent of 20 to 30 mg/kg of lunasin in soy foods would be daunting in terms of number of servings per day. “But it would certainly be possible if food companies began to offer lunasin-enriched soy milk or yogurt,” she said, noting that lunasin-enriched flour is already on the market. Globally, diets are not much healthier today than they were thirty years ago Tufts University, September 19, 2022 On a scale from 0 to 100 of how well people stick to recommended diets, with 0 being a poor diet (think heavy consumption of sugar and processed meats), and 100 representing the recommended balance of fruits, vegetables, legumes/nuts and whole grains, most countries would earn a score around 40.3. Globally, this represents a small, but meaningful, 1.5-point gain between 1990 and 2018, researchers from the Friedman School of Nutrition Science and Policy at Tufts University report today in the journal Nature Food. The study, one of the most comprehensive estimates yet of global dietary quality—and the first to include findings among children as well as adults—highlights the challenges worldwide to encourage healthy eating. Although global gains were modest, there was notable variation by country, with nutritious options becoming more popular in the United States, Vietnam, China, and Iran, and less so in Tanzania, Nigeria, and Japan. “Intake of legumes/nuts and non-starchy vegetables increased over time, but overall improvements in dietary quality were offset by increased intake of unhealthy components such as red/processed meat, sugar-sweetened beverages, and sodium,” says lead author Victoria Miller, a visiting scientist from McMaster University in Canada who started this study as a postdoctoral scholar with Dariush Mozaffarian, Dean for Policy and Jean Mayer Professor of Nutrition at the Friedman School, and senior author on the paper. Miller and colleagues addressed this gap by measuring global, regional, and national eating patterns among adults and children across 185 countries based on data from over 1,100 surveys from the Global Dietary Database, a large, collaborative compilation of data on food and nutrient consumption levels worldwide. The researchers' primary outcome was the 0 to 100 scale known as the Alternative Healthy Eating Index, a validated measure of diet quality. Regionally, averages ranged from as low as 30.3 in Latin America and the Caribbean to as high as 45.7 in South Asia. The average score of all 185 countries included in the study was 40.3. Only 10 countries, representing less than 1 percent of the world's population, had scores over 50. The world's highest scoring countries were Vietnam, Iran, Indonesia and India, and the lowest scoring were Brazil, Mexico, the United States and Egypt. Globally, among adults, women were more likely to eat recommended diets than men, and older adults more so than younger adults. Yogic breathing shows promise in reducing symptoms of post-traumatic stress disorder University of Wisconsin-Madison September 11, 2022 One of the greatest casualties of war is its lasting effect on the minds of soldiers. This presents a daunting public health problem: More than 20 percent of veterans returning from the wars in Iraq and Afghanistan have post-traumatic stress disorder, according to a report by RAND Corp. A new study from the Center for Investigating Healthy Minds at the Waisman Center of the University of Wisconsin-Madison offers hope for those suffering from the disorder. Researchers there have shown that a breathing-based meditation practice called Sudarshan Kriya Yoga can be an effective treatment for PTSD. Standard treatment interventions for PTSD offer mixed results. Some individuals are prescribed antidepressants and do well while others do not; others are treated with psychotherapy and still experience residual affects of the disorder. Sudarshan Kriya Yoga is a practice of controlled breathing that directly affects the autonomic nervous system. While the practice has proven effective in balancing the autonomic nervous system and reducing symptoms of PTSD in tsunami survivors, it has not been well studied until now. The CIHM team was interested in Sudarshan Yoga because of its focus on manipulating the breath, and how that in turn may have consequences for the autonomic nervous system and specifically, hyperarousal. Theirs is the first randomized, controlled, longitudinal study to show that the practice of controlled breathing can benefit people with PTSD. The CIHM study included 21 soldiers: an active group of 11 and a control group of 10. Those who received the one-week training in yogic breathing showed lower anxiety, reduced respiration rates and fewer PTSD symptoms. Cognition May Decline With Old Age, But Well-Being Actually Improves University of California, San Diego School of Medicine, September 19, 2022 Children and adolescents usually want to grow up as soon as possible, but most older adults will say they want nothing more than to turn back the clock. Research out of the University of California, San Diego School of Medicine gives both the old and the young reason to envy each other. Scientists say that while older adults usually see a decline in thinking skills, well-being typically increases as we grow older. More specifically, scientists report that healthy older adults display greater mental well-being than younger adults, but also score lower on cognitive performances. The UCSD team is hopeful that the underlying neural mechanisms identified during this project contributing may inspire new interventions to promote healthy brain function in the future. Researchers sampled a total of 62 healthy younger adults in their 20s, and 54 healthy older adults over 60. Each subject's mental health was measured via a survey asking about symptoms including anxiety, depression, loneliness, and overall mental wellbeing. Participants also took part in a series of cognitively demanding tasks, all while their brain activity was measured using electroencephalography (EEG). Results show that young adults experience far more anxiety, depression, and loneliness than older adults. On the other hand, older individuals show higher levels of well-being. Regarding cognition, older adults, unsurprisingly, were much weaker. The EEG recordings provided further insight, detailing greater activity in the anterior portions of the brain's default mode network among older adults. This brain area is active when we ruminate, daydream, etc., and is usually suppressed during goal-oriented tasks. Notably, several other brain regions appeared to improve cognition. Strong cognitive scores among young adults were associated with more activity in the dorsolateral prefrontal cortex, which is part of the brain's executive control system. For older adults, though, those with strong cognitive scores actually displayed greater activity in their inferior frontal cortex, a brain region known to help guide attention and avoid distractions. The dorsolateral prefrontal cortex is known to break down as the body ages. Consequently, researchers theorize that the increased inferior frontal cortex activity among cognitively strong older individuals may be an avenue for older minds to compensate during mentally tougher tasks. Drinking plenty of tea may reduce the risk of developing type 2 diabetes, finds study in over a million adults Wuhan University of Science and Technology (China), September 17, 2022 A systematic review and meta-analysis of 19 cohort studies involving more than 1 million adults from eight countries finds that moderate consumption of black, green or Oolong tea is linked to a lower risk of developing type 2 diabetes. The findings, being presented at this year's European Association for the Study of Diabetes (EASD) Annual Meeting in Stockholm, Sweden suggest that drinking at least four cups of tea a day is associated with a 17% lower risk of T2D over an average period of 10 years. While it's long been known that regularly drinking tea may be beneficial for health because of the various antioxidant, anti-inflammatory and anticarcinogenic compounds tea contains, less clear has been the relationship between tea drinking and the risk of T2D. So far, published cohort studies and meta-analyses have reported inconsistent findings. Overall, the meta-analysis found a linear association between tea drinking and T2D risk, with each cup of tea consumed per day reducing the risk of developing T2D by around 1%. When compared with adults who didn't drink tea, those who drank 1-3 cups daily lowered their risk of T2D by 4%, while those who consumed at least 4 cups every day reduced their risk by 17%. The associations were observed regardless of the type of tea participants drank, whether they were male or female, or where they lived, suggesting that it may be the amount of tea consumed, rather than any other factor, that plays a major role. “While more research needs to be done to determine the exact dosage and mechanisms behind these observations, our findings suggest that drinking tea is beneficial in reducing the risk of type 2 diabetes, but only at high doses (at least 4 cups a day)”, says Li. She adds, “It is possible that particular components in tea, such as polyphenols, may reduce blood glucose levels, but a sufficient amount of these bioactive compounds may be needed to be effective. It may also explain why we did not find an association between tea drinking and type 2 diabetes in our cohort study, because we did not look at higher tea consumption.”

In this episode, we look at why millions of Americans are struggling to feed themselves. We explore some of the reasons behind racial disparities in U.S. food insecurity, and hear from experts with their suggested solutions. And the discovery of the bones of a small child, carefully buried in Kenya 78,000 years ago, provide a peek into the minds of ancient humans. Listen to episode 16 of The Conversation Weekly podcast. Before the pandemic hit, official food insecurity rates in the U.S. were at an all time low. But there was a big racial divide. In 2019, the official food insecurity rate for Black people was 19% – more than twice as high as it was for white people at just under 8%. It was just under 16% for Hispanic people. To find out why, and what's been going on during the pandemic, we've talked to three experts who study food insecurity and food justice. Caitlin Caspi, associate professor in the Department of Allied Health Sciences at the University of Connecticut, explains what happened at a local level during the pandemic, and the role food pantries play in helping people put food on the table. Craig Gundersen, professor of agricultural and consumer economics at the University of Illinois at Urbana-Champaign, talks us through what has happened to food insecurity rates, and where the racial disparities are. And Julian Agyeman, professor of urban and environmental policy and planning at Tufts University, explains what the legacy of racist urban planning policies has meant for access to food in American cities. The Conversation Weekly is produced by Mend Mariwany and Gemma Ware, with sound design by Eloise Stevens. Special thanks for this episode go to Matt Williams in New York. Our theme music is by Neeta Sarl. If you'd like to sign up for The Conversation's free daily newsletter, please subscribe here. To get in touch, find us on Twitter @TC_Audio or on Instagram at theconversationdotcom. Or you can email us on podcast@theconversation.com. Full credits for this episode can be found here. A transcript is available here. In our second story, we talk to Maria Martinón-Torres, director of the Centro Nacional de Investigación sobre la Evolución Humana in Spain, about a landmark archaeological find in a cave in south-eastern Kenya that turned out to be the oldest burial ever discovered in Africa. And Jonathan Este, international affairs editor at The Conversation in the UK, recommends some recent analysis by experts about the conflict in Israel-Palestine. Further reading:All the articles in our ongoing series on food and poverty in the US are available here. What is food insecurity?, by Caitlin Caspi, University of ConnecticutHow urban planning and housing policy helped create ‘food apartheid' in US cities, by Julian Agyeman, Tufts UniversityThe Biden administration can eliminate food insecurity in the United States – here's how, by Craig Gundersen, University of Illinois at Urbana-ChampaignWhy people with disabilities are at greater risk of going hungry – especially during a pandemic, by Melissa L. Caldwell, University of California, Santa CruzA nutrition report card for Americans: Dark clouds, silver linings, by Dariush Mozaffarian, Tufts UniversityUn niño recostado delicadamente, el primer enterramiento humano de África, by María Martinón-Torres, Centro Nacional de Investigación sobre la Evolución Humana (CENIEH)A cave site in Kenya's forests reveals the oldest human burial in Africa, by Alison Crowther, The University of Queensland and Patrick Faulkner, University of SydneyJerusalem: the politics behind the latest explosion of violence in the Holy City, by Carlo Aldrovandi, Trinity College DublinIsraeli politics and the Palestine question: everything you need to know, by John Strawson, University of East London See acast.com/privacy for privacy and opt-out information.

Next time you are feeling stressed or need a little reassurance there is someone you need to call - immediately! It is a very close relative of yours. This episode begins with some stress reducing advice and an explanation of why it works so well. https://www.theguardian.com/science/2010/may/12/mother-phone-call-study-us-oxytocin I think we all like to believe we know what we are talking about but a lot of times we don’t. It’s human nature apparently. We believe things that are not true and we think we are smarter than we really are according to Philip Fernbach associate professor at the Leeds School of Business at the University of Colorado in Boulder and author of a book called The Knowledge Illusion (https://amzn.to/3toAk1J). Listen as he explains why we do this and what the ramifications are for all of us.  When was the last time you used your parking lights on your car? And if you did - why? Listen as I explain why your car has parking lights in the first place, why they are likely amber colored (at least in the U.S.) and when you should never use them. https://www.infobloom.com/what-are-parking-lights.htm You might think that with so much emphasis on healthy eating that restaurants would be serving up some healthier and more nutritious food today. If you do believe that, you are wrong according to research. Dariush Mozaffarian, MD is a professor of Medicine at the Tufts University School of Medicine and Editor-in-Chief, Tufts Health & Nutrition Letter. (https://www.nutritionletter.tufts.edu/). He conducted some fascinating research into just how nutritious restaurant meals are and the findings may surprise you. If you are concerned about your health, you will want to hear what he has to say.  PLEASE SUPPORT OUR SPONSORS! Backcountry.com is the BEST place for outdoor gear and apparel. Go to https://backcountry.com/sysk and use promo code SYSK to get 15% off your first full price purchase! Go Daddy lets you create your website or store for FREE right now at https://godaddy.com Go to https://RockAuto.com right now and see all the parts available for your car or truck. Write SOMETHING in their “How did you hear about us?” box so they know we sent you! Discover matches all the cash back you earn on your credit card at the end of your first year automatically and is accepted at 99% of places in the U.S. that take credit cards! Learn more at https://discover.com/yes Over the last 6 years, donations made at Walgreens in support of Red Nose Day have helped positively impact over 25 million kids. You can join in helping to change the lives of kids facing poverty. To help Walgreens support even more kids, donate today at checkout or at https://Walgreens.com/RedNoseDay. https://www.geico.com Bundle your policies and save! It's Geico easy! Learn more about your ad choices. Visit megaphone.fm/adchoices

A discussion about building solutions for more sustainable local food systems. Presented by Food Tank and the Danone Institute North America. Featuring confirmed speakers (alphabetical order): N. Diane Moss, Project New Village. Dariush Mozaffarian, Friedman School of Nutrition Science & Policy, Tufts University. Jose Oliva, HEAL Food Alliance. A-dae Romero-Briones (Cochiti/Kiowa), First Nations Development Institute. Tambra Raye Stevenson, MPH, Women Advancing Nutrition Dietetics and Agriculture (WANDA) While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

 Perspectives on the Pandemic | "The Illusion of Evidence Based Medicine"  Leemon McHenry 10 mins   Leemon McHenry is Emeritus Professor in the Department of Philosophy , California State University, Northridge. Leemon does research in Philosophy of Science, Metaphysics and Bioethics. His current project is 'Evidence Based Medicine'.   Vitamin A for nerve cells University Medical Center Freiburg (Germany), April 1, 2021 Neuroscientists agree that a person's brain is constantly changing, rewiring itself and adapting to environmental stimuli. This is how humans learn new things and create memories. This adaptability and malleability is called plasticity. "Physicians have long suspected that remodeling processes also take place in humans at the contact points between nerve cells, i.e. directly at the synapses. Until now, however, such a coordinated adaptation of structure and function could only be demonstrated in animal experiments," says Prof. Dr. Andreas Vlachos from the Institute of Anatomy and Cell Biology at the University of Freiburg. But now Vlachos, together with Prof. Dr. Jürgen Beck, head of the Department of Neurosurgery at the University Medical Center Freiburg, has provided experimental evidence for synaptic plasticity in humans. In addition to Vlachos and Beck, the research team consists of Dr. Maximilian Lenz, Pia Kruse and Amelie Eichler from the University of Freiburg, Dr. Jakob Strähle from the University Medical Center Freiburg and colleagues from Goethe University Frankfurt. The results were presented in the scientific journal eLife. In the experiments, the team investigated whether so-called dendritic spines change when exposed to a vitamin A derivative called retionic acid. Dendritic spines are the parts of the synapse that receive, process and transmit signals during communication between neurons. As such, they play a crucial role in brain plasticity and are constantly adapting to everyday experience. For example, learning can change the number and shape of dendritic spines. However, a transformation in the number or shape of the spines is also found in diseases such as depression or dementia. The research shows that retinoic acid not only increases the size of dendritic spines, but also strengthens their ability to transmit signals between neurons. "We have concluded from our results that retinoic acids are important messengers for synaptic plasticity in the human brain. Thus, this finding contributes to the identification of key mechanisms of synaptic plasticity in the human brain and could support the development of new therapeutic strategies for brain diseases, such as depression," says Vlachos. To experimentally demonstrate that synaptic plasticity also exists in humans, the researchers use tiny samples of human cerebral cortex, which must be compulsorily removed during neurosurgical procedures for therapeutic reasons. The removed brain tissue was then treated with retinoic acid before functional and structural properties of neurons were analyzed using electrophysiological and microscopic techniques.       Study: Chemical compound in certain essential oils promotes wound healing Indiana University, April, 2021 A study from Indiana University revealed that a chemical compound in essential oils may enhance wound healing, especially when applied topically. According to co-author Sachiko Koyama, essential oils – like those from lavender, rosemary, ylang-ylang and black pepper – contain a chemical compoundcalled beta-caryophyllene. This contributes to improved wound healing, based on a murine model. “This is the first finding at the chemical-compound level showing improved wound healing in addition to changes in gene expression in the skin,” said Koyama. Beta-caryophyllene may decrease inflammation and accelerate re-epithelialization. The latter refers to the restoration of structure and function of injured tissues. During this process, epithelial cells at the wound start to migrate and cover the injured area. The researchers added that beta-caryophyllene may prevent cell death, allowing cells to survive and proliferate. “I thought maybe wound healing would be accelerated if inflammation was suppressed, stimulating an earlier switch from the inflammatory stage to the next stage,” she added. The team also noted increased gene expression of hair follicle stem cells in the treated tissue. This potentially indicate that there’s more to wound-healing activity of beta-caryophyllene than just activating genes. “It’s possibly more complicated,” she added. “Our findings suggest the involvements of some other routes in addition to CB2. I hope to clarify the mechanisms of action in the near future.” Koyama, a social neuroscientist at Indiana University, said that she wasn’t interested in studying essential oils at first, as her field of expertise was in pheromone and social status. However, her interest was sparked when she saw students working on the wound healing process in mice. She knew from experience that beta-caryophyllene can also activate cannabinoid receptor 2 (CB2), which has anti-inflammatory and analgesic properties. Healing beyond smell Most people know essential oils by way of aromatherapy. These are often used with diffusers, aromatic spritzers, inhalers, facial steamers and clay masks to bring out the aroma coming from the oil. Essential oils, in particular, may help with asthma, insomnia, fatigue and depression, among others. In the study, the researchers did not find any relationship between the sense of smell and the healing properties of beta-caryophyllene. (Related: Curcumin found to aid in the healing of skin wounds.) Koyama also offered a caveat for those looking to use essential oils for treatment, in particular, warning against the use of any essential oils. In the study, the researchers used essential oils that underwent purification processes to achieve that result. “It’s not very precise to use the essential oils themselves because there are differences,” she added. “Even if you say you used lavender, when the lavender was harvested, where it was harvested, how it was stored—all of this makes a difference in the chemical composition.” The team is also hopeful that their results will warrant further studies to determine an exact chemical composition for beta-caryophyllene that can be used to treat skin wounds. “There are many things to test before we can start using it clinically, but our results are very promising and exciting; someday in the near future, we may be able to develop a drug and drug delivery methods using the chemical compounds found in essential oils,” she added.     Exercise may help slow cognitive decline in some people with Parkinson's disease Hallym University (South Korea), April 1, 2021 For people with Parkinson's disease, problems with thinking and memory skills are among the most common nonmotor symptoms of the disease. A new study shows that exercise may help slow cognitive decline for some people with the disease. The study is published in the March 31, 2021, online issue of Neurology. Research has suggested that people with Parkinson's who have the gene variant apolipoprotein E e4, or APOE e4, may experience faster cognitive decline and earlier in the disease than people without the variant. APOE e4 is known as a genetic risk factor for Alzheimer's disease. The study looked at whether exercise could play a role in slowing cognitive decline for people with APOE e4. "Problems with thinking skills and memory can have a negative impact on people's quality of life and ability to function, so it's exciting that increasing physical activitycould have the potential to delay or prevent cognitive decline," said study author Jin-Sun Jun, M.D., of Hallym University in Seoul, Korea. The study involved 173 people with early Parkinson's disease who were on average 63 years old at the time and 59 years old when they developed the disease. A total of 27% had the APOE e4 gene variant. People reported their physical activity with a questionnaire on how much activity they had in the previous week through leisure activities such as walking or biking, household activities such as dusting or yard work and work activities for pay or as a volunteer. People took a test of their thinking skills at the beginning of the study and then one and two years later. Overall, scores at the beginning of the study averaged 26 points. For people with the APOE e4 gene variant, test scores declined by an average of 1.33 points by the end of the study compared to those without the variant. But researchers also found that greater physical activity at the start of the study lessened APOE e4-related cognitive decline two years later by an average of 0.007 points. "Additional research is needed to confirm our findings, but these results would support the use of interventions that target physical activity as a way to delay cognitive decline in people with early Parkinson's who have the APOE e4 gene variant," Jun said. A limitation of the study was that participants reported their own levels of physical activity, so there is the possibility that they would not remember their levels exactly.   Time to shift from 'food security' to 'nutrition security' to increase health and well-being Tufts and Georgetown Universities, April 1, 2021   In the 1960s, a national focus on hunger was essential to address major problems of undernutrition after World War II. In the 1990s, the nation shifted away from hunger toward "food insecurity" to better capture and address the challenges of food access and affordability. Now, a new Viewpoint article argues that today's health and equity challenges call for the U.S. to shift from "food insecurity" to "nutrition insecurity" in order to catalyze appropriate focus and policies on access not just to food but to healthy, nourishing food. The Viewpoint, by Dariush Mozaffarian of the Friedman School of Nutrition Science & Policy at Tufts University, Sheila Fleischhacker of Georgetown Law School, and José Andrés of World Central Kitchen, was published online in JAMA this week. The concept of food security focuses on access to and affordability of food that is safe, nutritious, and consistent with personal preferences. In reality, however, the "nutritious" part often has been overlooked or lost in national policies and solutions, with resulting emphasis on quantity, rather than quality, of food, say the authors. "Food is essential both for life and human dignity. Every day, I see hunger, but the hunger I see is not only for calories but for nourishing meals. With a new focus on nutrition security, we embrace a solution that nourishes people, instead of filling them with food but leaving them hungry," said Chef José Andrés, founder of World Central Kitchen. The authors define nutrition security as having consistent access to and availability and affordability of foods and beverages that promote well-being, while preventing -- and, if needed, treating -- disease. Nutrition security provides a more inclusive view that recognizes that foods must nourish all people. "'Nutrition security' incorporates all the aims of food security but with additional emphasis on the need for wholesome, healthful foods and drinks for all. COVID-19 has made clear that Americans who are most likely to be hungry are also at highest risk of diet-related diseases including obesity, diabetes, heart disease, and many cancers - a harsh legacy of inequities and structural racism in our nation. A new focus on nutrition security for all Americans will help crystallize and catalyze real solutions that provide not only food but also well-being for everyone," said first author Dariush Mozaffarian, dean of the Friedman School of Nutrition Science & Policy at Tufts University. "It's the right time for this evolution," said Sheila Fleischhacker, adjunct professor at Georgetown Law School, who has drafted food, nutrition and health legislation and campaign positions at the local, state, tribal and federal levels. "By prioritizing nutrition security, we bring together historically siloed areas - hunger and nutrition - which must be tackled together to effectively address our modern challenges of diet-related diseases and disparities in clinical care, government food and food assistance policies, public health investments, and national research." "The current approach is not sufficient," the authors write, and "traditionally marginalized minority groups as well as people living in rural and lower-income counties are most likely to experience disparities in nutrition quality, food insecurity, and corresponding diet-related diseases."     Fasting acts as diet catalyst in those with metabolic syndrome Max Delbruck Center for Molecular Medicine (Germany), March 30, 2021 One in four Germans suffers from metabolic syndrome. Several of four diseases of affluence occur at the same time in this 'deadly quartet': obesity, high blood pressure, lipid metabolism disorder and diabetes mellitus. Each of these is a risk factor for severe cardiovascular conditions, such as heart attack and stroke. Treatment aims to help patients lose weight and normalise their lipid and carbohydrate metabolism and blood pressure. In addition to exercise, doctors prescribe a low-calorie and healthy diet. Medication is often also required. However, it is not fully clear what effects nutrition has on the microbiome, immune system and health.  A research group led by Dr Sofia Forslund and Professor Dominik N. Müller from the Max Delbrück Center for Molecular Medicine in the Helmholtz Association (MDC) and the Experimental and Clinical Research Center (ECRC) has now examined the effect a change of diet has on people with metabolic syndrome. The ECRC is jointly run by the MDC and Charité Universitätsmedizin Berlin. "Switching to a healthy diet has a positive effect on blood pressure," says Andras Maifeld, summarising the results. "If the diet is preceded by a fast, this effect is intensified." Maifeld is the first author of the paper, which was recently published in the journal "Nature Communications". Broccoli over roast beef Dr Andreas Michalsen, Senior Consultant of the Naturopathy Department at Immanuel Hospital Berlin and Endowed Chair of Clinical Naturopathy at the Institute for Social Medicine, Epidemiology and Health Economics at Charité - Universitätsmedizin Berlin, and Professor Gustav J. Dobos, Chair of Naturopathy and Integrative Medicine at the University of Duisburg-Essen, recruited 71 volunteers with metabolic syndrome and raised systolic blood pressure. The researchers divided them into two groups at random.  Both groups followed the DASH (Dietary Approach to Stop Hypertension) diet for three months, which is designed to combat high blood pressure. This Mediterranean-style diet includes lots of fruit and vegetables, wholemeal products, nuts and pulses, fish and lean white meat. One of the two groups did not consume any solid food at all for five days before starting the DASH diet. On the basis of immunophenotyping, the scientists observed how the immune cells of the volunteers changed when they altered their diet. "The innate immune system remains stable during the fast, whereas the adaptive immune system shuts down," explains Maifeld. During this process, the number of proinflammatory T cells drops, while regulatory T cells multiply.  A Mediterranean diet is good, but to also fast is better The researchers used stool samples to examine the effects of the fast on the gut microbiome. Gut bacteria work in close contact with the immune system. Some strains of bacteria metabolise dietary fibre into anti-inflammatory short-chain fatty acids that benefit the immune system. The composition of the gut bacteria ecosystem changes drastically during fasting. Health-promoting bacteria that help to reduce blood pressure multiply. Some of these changes remain even after resumption of food intake. The following is particularly noteworthy: "Body mass index, blood pressure and the need for antihypertensive medication remained lower in the long term among volunteers who started the healthy diet with a five-day fast," explains Dominik Müller. Blood pressure normally shoots back up again when even one antihypertensive tablet is forgotten.  Blood pressure remains lower in the long term - even three months after fasting Together with scientists from the Helmholtz Centre for Infection Research and McGill University, Montreal, Canada, Forslund's working group conducted a statistical evaluation of these results using artificial intelligence to ensure that this positive effect was actually attributable to the fast and not to the medication that the volunteers were taking. They used methods from a previous study in which they had examined the influence of antihypertensive medication on the microbiome. "We were able to isolate the influence of the medication and observe that whether someone responds well to a change of diet or not depends on the individual immune response and the gut microbiome," says Forslund.  If a high-fibre, low-fat diet fails to deliver results, it is possible that there are insufficient gut bacteria in the gut microbiome that metabolise fibre into protective fatty acids. "Those who have this problem often feel that it is not worth the effort and go back to their old habits," explains the scientist. It is therefore a good idea to combine a diet with a fast. "Fasting acts as a catalyst for protective microorganisms in the gut. Health clearly improves very quickly and patients can cut back on their medication or even often stop taking tablets altogether." This could motivate them to stick to a healthy lifestyle in the long term.   Rice bran adds microbiome diversity, slows growth of colon cancer cells University of Colorado, April 5, 2021    At the American Association for Cancer Research (AACR) Annual Meeting, University of Colorado Cancer Center researchers at Colorado State University present results of a phase II clinical trial of 29 people exploring the effects of adding rice bran or navy beans to the diets of colorectal cancer survivors. After the 4-week randomized-controlled trial during which people added rice bran, navy bean powder or neither, both the rice bran and navy bean groups showed increased dietary fiber, iron, zinc, thiamin, niacin, vitamin B6, folate, and alpha-tocopherol. The rice bran group also showed increased microbiome richness and diversity. When researchers treated colorectal cancer cells with stool extracts from these groups, they saw reduced cell growth from the groups that had increased rice bran and navy bean consumption.   Previous work shows the ability of these diets to decrease colorectal cancer risk in animal models. The current trial confirms that people can eat enough bean- and rice bran-enhanced foods to promote gut health at levels shown to prevent colorectal cancer in animals. Guidelines from the American Institute for Cancer Research recommend reducing the risk of cancer by eating more vegetables, fruits, whole grains and legumes, such as beans. Ryan has established from these studies that eating a half-cup of beans and 30 grams of rice bran per day is enough to see changes in small molecules that can confer protection against colorectal cancer.   "The simple message is, 'Food is medicine,' and we are looking at how to simplify that and make it apply to our everyday lives," says study co-author Regina Brown, MD, assistant professor at the CU School of Medicine and oncologist for CUHealth.   Brown is long-time collaborator of CU Cancer Center investigator and CSU assistant professor, Elizabeth Ryan, PhD. The Ryan Lab in the CSU College of Veterinary Medicine and Biomedical Sciences studies the potential power of navy beans and rice bran to promote digestive health and to prevent metabolic alterations in obesity, heart disease and certain cancers.   "The evidence is there in animals and we can now study this in people. The question is, what are we doing to achieve adequate levels of intake of these foods?" Ryan said. "It's not enough to say 'I eat them once in a while.' That's not going to work, particularly if you are at higher risk. You have to meet a dose, just like you need a dose of a certain drug, you need to reach intake levels and consume increased amounts of these foods, and that's where people, including me, are challenged. Not everyone wants to open up a can of beans and eat them every day."   The two met about 10 years ago, when Ryan was a researcher in CSU professor Henry Thompson's Cancer Prevention Lab, and Brown was practicing medicine in Fort Collins and caring for her mother, who had uterine cancer. "It was kind of a novel partnership and had we not dug in our heels it could have died, but I told Elizabeth, 'Your work is so interesting and so valuable. We have to take this translational research from the benchtop to the clinic.' I guarantee, nine out of 10 of my patients, the first thing they ask is about their diet," Brown said.   The study's lead author is Erica Borresen, Ryan's research associate and study coordinator, who worked with colorectal cancer survivors to make sure they ate their beans and rice bran provided in meals and snacks, and that they filled out their food logs and gastrointestinal health questionnaires. It was sometimes intimate and awkward, but so is getting a colonoscopy and being treated for colorectal cancer. "Our participants donated their time and effort, and I want to make sure they understand they are appreciated," said Borresen, who earned her Master of Public Health at the Colorado School of Public Health, and plans to become a physician's assistant. "I came to realize I love the patient interaction - that's one of my favorite parts about coordinating our studies."   The next phase of Ryan's research examines effects of the cooked navy bean powder and rice bran on the colon tissue of people who have already had colorectal cancer and are at high risk for recurrence. "I really feel that there's hope in this being a practical solution to improve gut health and specifically colorectal cancer prevention," says Ryan.       Research suggests L-tryptophan supplements might help prevent impulsivity associated with psychological disorders University of California Berkeley, April 2, 2021 According to news reporting originating from Berkeley, California, research stated, “Emotion-related impulsivity, defined as the tendency to say or do things that one later regret during periods of heightened emotion, has been tied to a broad range of psychopathologies. Previous work has suggested that emotion-related impulsivity is tied to an impaired function of the serotonergic system.” Our news editors obtained a quote from the research from the University of California Berkeley, “Central serotonin synthesis relies on the intake of the essential amino acid, tryptophan and its ability to pass through the blood brain barrier. The aim of this study was to determine the association between emotion-related impulsivity and tryptophan intake. Undergraduate participants (N = 25, 16 women, 9 men) completed a self-rated measure of impulsivity (Three Factor Impulsivity Index, TFI) and daily logs of their food intake and exercise. These data were coded using the software NutriNote to evaluate intakes of tryptophan, large neutral amino acids, vitamins B6/B12, and exercise. Correlational analyses indicated that higher tryptophan intake was associated with significantly lower scores on two out of three subscales of the TFI, Pervasive Influence of Feelings scores r = -.502, p< .010, and (lack-of) Follow-Through scores, r = -.407, p< .050. Findings provide further evidence that emotion-related impulsivity is correlated to serotonergic indices, even when considering only food habits.” According to the news editors, the research concluded: “It also suggests the need for more research on whether tryptophan supplements might be beneficial for impulsive persons suffering from a psychological disorder.” This research has been peer-reviewed.         Nutritional supplementation in preconception and pregnancy linked to reduced risk of preterm birth University of Southampton (UK), March 30, 2021 Increasing evidence suggests that a mother's nutritional status at the onset of pregnancy has an important influence on the growth and development of her baby, and that a good nutritional status during pregnancy may help reduce the risk of pregnancy complications. A specific blend of nutrients and probiotics was tested in an international multicentre double blind randomized controlled trial NiPPeR (Nutritional Intervention Preconception and during Pregnancy to maintain healthy glucosE levels and offspRing health). Researchers from the international EpiGen Global Research Consortium, an academic group of clinicians and scientists including from around the world, including the University of Southampton, specifically assessed the effects of a nutritional intervention, a combination of myo-inositol, probiotics and micronutrients, consumed both before and during pregnancy, on maintaining healthy blood sugar levels in pregnancy and sustaining a healthy pregnancy and delivery. As published in the journal Diabetes Care, (Myo-inositol, Probiotics and Micronutrient Supplementation from Preconception for Glycemia in Pregnancy: the NiPPeR study involved 1,729 women from the UK, New Zealand and Singapore who were planning pregnancy—one of the largest international preconception randomized controlled trials of its type. While the study found that the intervention did not influence the mother's blood sugar levels or birthweights of the 585 babies born, the nutritional supplement decreased the incidence of preterm birth, particularly the cases associated with preterm pre-labor rupture of membranes. "Preterm delivery is a serious, common and costly public health problem worldwide that continues to increase in incidence," said Professor Keith Godfrey from the MRC Lifecourse Epidemiology Unit at the University of Southampton. "Preterm pre-labor rupture of membranes is a major cause of preterm birth. Our study presents for the first time a clinical trial of a novel non-pharmacological approach that started preconception and extended throughout pregnancy, through the innovative use of a combination of nutritional ingredients. The study findings highlight the potential value of the mix of nutrients and probiotics in reducing the risk of preterm birth and supporting a timely delivery," Professor Godfrey continued.  Associate Professor Shiao-Yng Chan, a principal investigator on the study from the Yong Loo Lin School of Medicine, National University of Singapore, deputy executive director at the Singapore Institute for Clinical Sciences, A*STAR, and Senior Consultant, Department of Obstetrics & Gynaecology, National University Hospital, commented "One of the strengths of our study is the diversity of its participants as we have involved women of multiple ethnicities from the general population across three countries, which means that the outcomes have wide relevance to women planning for pregnancy. Additionally, the study included blinded intervention and control groups, so bias is minimized." Sharing his thoughts, Professor Wayne Cutfield, principal investigator on the study from the University of Auckland, New Zealand, said, "The importance of the preconception period on maternal and offspring health is being increasingly recognized, but there are very few randomized control trials seeking to optimize preconception nutrition." Dr. Isabelle Bureau-Franz, Head of Nestlé Research, who partnered with EpiGen for this academic-led trial, says, "We are focused on discovering science-based solutions for mothers and their infants during preconception, pregnancy and while breastfeeding. The NiPPeR study is a great example of how a public-private partnership can build scientific evidence on nutritional interventions in a largely understudied group."

Interview with Andrew Mente, PhD, author of Associations of Fish Consumption With Risk of Cardiovascular Disease and Mortality Among Individuals With or Without Vascular Disease From 58 Countries, and Dariush Mozaffarian, MD, DrPH, author of Fish, Cardiovascular Disease, and Mortality—What Is the Global Evidence?

Interview with Andrew Mente, PhD, author of Associations of Fish Consumption With Risk of Cardiovascular Disease and Mortality Among Individuals With or Without Vascular Disease From 58 Countries, and Dariush Mozaffarian, MD, DrPH, author of Fish, Cardiovascular Disease, and Mortality—What Is the Global Evidence?

When we last spoke with Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University, about COVID-19 and obesity back in June, the pandemic was still relatively new. We didn’t know how long it would take to get a vaccine, how many would be affected or who would struggle the most. Mozaffarian was just beginning to sift through some of the early hospitalization data, and he noticed one risk factor that seemed to be particularly risky: obesity. Now, with far more data at our fingertips, it’s clear that America’s slow-moving obesity problem has intensified the coronavirus pandemic. Plus, Mozaffarian says greater attention to our diets could have a huge positive impact on future disease prevention as well as on economic security, racial equity and climate change.

What Does Food Have To Do With COVID-19? | This episode is brought to you by Four SigmaticIf we as a population were healthier (think less obesity, type 2 diabetes, cardiovascular disease, cancer, etc.), the evidence supports that we’d be faring much better throughout this pandemic. Unfortunately, in the United States, only 12% of us in the US are metabolically healthy, putting us at higher risk of worse outcomes from COVID-19. Of course, a major driver of chronic diseases and the risks they create is our food system. We can’t expect to be a resilient population if we aren’t feeding our bodies real food with real nutrients we can use to function optimally. In this mini-episode, we revisit two conversations Dr. Hyman had with his colleagues Dr. Dariush Mozaffarian and Dr. Elizabeth Boham at the beginning of the pandemic about how food and nutrition are inextricably linked to COVID-19. Dr. Boham also shares how to use food as medicine for immune support.Dr. Dariush Mozaffarian is a cardiologist, Jean Mayer Professor of Nutrition and Medicine, and Dean of the Friedman School of Nutrition Science and Policy at Tufts University, the oldest and most renowned graduate school of nutrition in North America. He has authored more than 300 scientific publications on the dietary priorities to reduce cardiovascular disease, diabetes, and obesity in the US and globally; and on evidence-based systems innovations and policies to effectively reduce these burdens.Elizabeth Boham is a physician and nutritionist who practices functional medicine at The UltraWellness Center in Lenox, MA. Through her practice and lecturing she has helped thousands of people achieve their goals of optimum health and wellness. She witnesses the power of nutrition every day in her practice and is committed to training other physicians to utilize nutrition in healing. Dr. Boham has contributed to many articles and wrote the latest chapter on Obesity for the Rankel Textbook of Family Medicine. She is part of the faculty of the Institute for Functional Medicine and has been featured on the Dr. Oz show and in a variety of publications and media including Huffington Post, The Chalkboard Magazine, and Experience Life. Her DVD Breast Wellness: Tools to Prevent and Heal from Breast Cancer explores the functional medicine approach to keeping your breasts and whole body well.This episode is sponsored by Four Sigmatic. Right now, you can try Four Sigmatic’s Mushroom Coffee and other amazing products for up to 50% off. Plus, Four Sigmatic is giving an exclusive additional 10% off all sale products, just for Doctors Farmacy listeners at foursigmatic.com/HYMAN. This sale ends November 30th, so make sure you head over and stock up now. Find Dr. Hyman’s full-length conversation with Dr. Dariush Mozaffarian, “How COVID-19 Shines A Light On Our Broken Food System” here: https://DrMarkHyman.lnk.to/DariushMozaffarianFind Dr. Hyman’s full-length conversation with Dr. Elizabeth Boham, Dr. George Papanicolaou, and Dr. Todd LePine, “Special Episode: Medicine In The Age Of COVID-19 And Beyond,” here: https://DrMarkHyman.lnk.to/Medicine-In-The-Age-Of-COVID-19-And-Beyond See acast.com/privacy for privacy and opt-out information.

Episode SummaryCoffee, cheese, chocolate, carbs. We all love to eat, but we don't completely understand how food affects our health and that's what Dr. Dariush Mozaffarian wants to change. A cardiologist by trade and a food scientist by necessity, Dr. Mozaffarian appreciates the complex relationship between food and health and the need to make choices based on individual health needs, not broad guidelines. Put down that diet magazine and get ready to hear the real skinny on nutrition with Dr. Dariush Mozaffarian, in this episode of The Sydcast.Syd FinkelsteinSyd Finkelstein is the Steven Roth Professor of Management at the Tuck School of Business at Dartmouth College. He holds a Master's degree from the London School of Economics and a Ph.D. from Columbia University. Professor Finkelstein has published 25 books and 90 articles, including the bestsellers Why Smart Executives Fail and Superbosses: How Exceptional Leaders Master the Flow of Talent, which LinkedIn Chairman Reid Hoffman calls the “leadership guide for the Networked Age.” He is also a Fellow of the Academy of Management, a consultant and speaker to leading companies around the world, and a top 25 on the Global Thinkers 50 list of top management gurus. Professor Finkelstein's research and consulting work often relies on in-depth and personal interviews with hundreds of people, an experience that led him to create and host his own podcast, The Sydcast, to uncover and share the stories of all sorts of fascinating people in business, sports, entertainment, politics, academia, and everyday life. Dr. Dariush MozaffarianDariush Mozaffarian is a cardiologist, Dean, and Jean Mayer Professor at the Tufts Friedman School of Nutrition Science and Policy, and Professor of Medicine at Tufts Medical School. As one of the top nutrition institutions in the world, the Friedman School's mission is to produce trusted science, future leaders, and real-world impact. Dr. Mozaffarian has authored more than 400 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases, and on evidence-based policy approaches to reduce these burdens in the US and globally. He has served in numerous advisory roles including for the US and Canadian governments, American Heart Association, World Health Organization, and United Nations. His work has been featured in a wide array of media outlets including the New York Times, Washington Post, Wall Street Journal, National Public Radio, and Time Magazine. In 2016, Thomson Reuters named him as one of the World's Most Influential Scientific Minds. Dr. Mozaffarian received a BS in biological sciences at Stanford (Phi Beta Kappa), MD at Columbia (Alpha Omega Alpha), residency training in internal medicine at Stanford, and fellowship training in cardiovascular medicine at the University of Washington. He also received an MPH from the University of Washington and a Doctorate in Public Health from Harvard. Before being appointed as Dean at Tufts in 2014, Dr. Mozaffarian was at Harvard Medical School and Harvard School of Public Health for a decade and clinically active in cardiology at Brigham and Women's Hospital. He is married, has three children, and actively trains as a Third Degree Black Belt in Taekwondo.The Friedman School pursues cutting-edge research, education, and public impact across five Divisions, a cross-divisional Center, and multiple academic programs. Areas of focus range from cell to society, including: molecular nutrition, human metabolism and clinical trials, nutrition data science, behavior change, community and organizational interventions, communication and media, agriculture, food systems, and sustainability, hunger and food security, humanitarian crisis, and food policy and economics. Friedman School graduates are leaders in academia, US and international government, policy, advocacy, industry, public health, community service, and entrepreneurship. The School's unique breadth, engagement with the world, and entrepreneurial spirit make it a leading institution for nutrition education, research, and public impact.Insights from this episode:Details on the two epiphanies that led Dariush, a cardiologist, into the science of food and health.Strategies used to implement dietary guidelines that changed the American diet forever.Difficulties transitioning from the original, single-focus food science into a more complex and broad approach to health.How to characterize the quality of nutrition in your food when different sources provide conflicting information.Differences between the acceptance of nutrition science versus the acceptance of more established sciences.Strategies needed to change the politics, funding, and research of food science to help the population become healthier and less prone to serious medical conditions.How to define a healthy carbohydrate, how they affect your glycemic index, and why that is important to your overall health.The reasons why fat intake was dropped from dietary guidelines in 2015 and why fat continues to be a diet focus.Differences between high- and low-fat dairy and how food science is evolving in that area.How COVID has affected the health and nutrition of millions of Americans. Quotes from the show:“Nutrition science doesn't change or evolve any more or any less than any other science. Every science changes and evolves pretty rapidly.” – Dr. Dariush Mozaffarian“I think that [change] is natural and normal in science. That we have some stuttering and shifts moving toward truth. Science is always improving and, not only is it natural, it should reassure us.” – Dr. Dariush MozaffarianOn the accessibility of food science: “We're in the lab of the kitchen every single day. That's never the case for these other fields [of science].” – Syd Finkelstein“Food and nutrition are the top cause of poor health in this country and on the planet.” – Dr. Dariush Mozaffarian“COVID's really laid bare the fractured food system and unhealthy food system that we have.” – Dr. Dariush Mozaffarian“Most of the fat in your body is from eating too many calories that get converted to fat.” – Dr. Dariush Mozaffarian“The fundamental message is that foods can't be judged based on their calories. Every food is a complex package of physiologic information that comes into our body, and interacts with our body in complex ways.” – Dr. Dariush Mozaffarian”These simple solutions and labels have really brought us into a crazy place where all you look at is calories.” – Syd FinkelsteinResourcesNew York Times article Our Food is Killing Too Many of Us by Dr. Dariush Mozaffarian, August 26, 2019Stay Connected: Syd FinkelsteinWebsite: http://thesydcast.comLinkedIn: Sydney FinkelsteinTwitter: @sydfinkelsteinFacebook: The SydcastInstagram: The Sydcast Dr. Dariush Mozaffarian Website: nutrition.tufts.eduTwitter: @DMozaffarianSubscribe to our podcast + download each episode on Stitcher, iTunes, and Spotify.This episode was produced and managed by Podcast Laundry (www.podcastlaundry.com)

We’re talking to experts in the areas of nutrition, technology and virtual health to learn about the latest trends in overall personal health and wellness. Our featured guests, Dr. Dariush Mozaffarian, Dean of Friedman School of Nutrition Science and Policy at Tufts University, and Dr. Vindell Washington, CEO of Onduo, share their insights on these topics that are top-of-mind for so many. In this episode, we will explore: How technology is enabling better access to virtual care as well as healthier routines, lifestyles and habits — ultimately driving greater engagement in personal health The role of nutrition in baseline health and how it impacts longevity How the John Hancock Vitality Program can offer a personalized solution to clients seeking a healthier life Three easy ways to help start conversations with your new and existing clients about Vitality and John Hancock Aspire For Financial Professional Use Only.  Not intended for use with the General Public. Insurance products are issued by: John Hancock Life Insurance Company (U.S.A.), Boston, MA 02116 (not licensed in New York) and John Hancock Life Insurance Company of New York, Valhalla, NY 10595. MLINY082720189

This week, General Gross speaks with Dr. Dariush Mozaffarian, Dean of the Tufts Friedman School of Nutrition Science & Policy about the science of child obesity, the key role of federal nutrition programs in strengthening America's diet, and alarming research about the connection between obesity and COVID. Major General (Ret.) Steven Lepper also joins the podcast to share his personal story about leading a healthy lifestyle during his military career, and shares observations about food insecurity from his current work as President & CEO of the Association of Military Banks of America. (Theme: "Quit (Remix)" by Steve Combs)

This week’s episode, we look at systemic racism in the United States through the lens of the 2015 Baltimore protests after the death of Freddie Grey. Hear from Wes Moore, Robin Hood Foundation CEO and author, and BPC President Jason Grumet as they discuss the unrest in Baltimore and the lessons that can apply to the recent protests against racial injustice. We also discuss growing food insecurity across the United States and how to combat it amid the COVID-19 pandemic. Hear as Reps. Tom Cole (R-OK) and Rosa DeLauro (D-CT), and Dr. Dariush Mozaffarian, dean of the Friedman School speak about present-day challenges to the American food system and what our nation can do to improve access to nutrition and health in vulnerable communities.

Why Food Companies Make Unhealthy Products, And What We Can Do About It | This episode is brought to you by Four SigmaticHere’s the simple truth: Food companies are in business to make money. If people eat or drink less of their products, they lose. This is the primary reason for why Big Food seeks to hook consumers and keep us coming back for more. The food industry approaches food as “engineering projects,” with the end goal of creating “heavy users”—a disturbing internal term used by food manufacturers that helps them make as much money as possible at the expense of public health. But as more and more consumers demand healthier foods, many companies are working hard to meet that demand. So how can we support this innovation and reward companies who are trying to do the right thing?Dr. Hyman explores these topics in his past interviews with Michael Moss and Dr. Dariush Mozaffarian.Michael Moss is a New York Times investigative reporter turned food-focused journalist, Pulitzer Prize winner for Explanatory Reporting, and author of the #1 New York Times bestseller, “Salt Sugar Fat: How the Food Giants Hooked Us”. He also has another book coming out soon called, “Hooked: Food and Free Will,” focused around food and addiction.Dr. Dariush Mozaffarian is a cardiologist, Dean and Jean Mayer Professor at the Tufts Friedman School of Nutrition Science and Policy, and Professor of Medicine at Tufts Medical School. As one of the top nutrition institutions in the world, the Friedman School’s mission is to produce trusted science, future leaders, and real-world impact. Dr. Mozaffarian has authored more than 400 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases, and on evidence-based policy approaches to reduce these burdens in the US and globally. He has served in numerous advisory roles including for the US and Canadian governments and, in 2016, Thomson Reuters named him as one of the World’s Most Influential Scientific Minds.This episode is brought to you by Four Sigmatic. Right now Four Sigmatic is offering up to 40% off on their best selling Lion’s Mane Coffee bundles exclusively for listeners of The Doctor’s Farmacy. To get this deal, just go to foursigmatic.com/hyman. This is a really incredible deal so it’s the perfect time to branch out from your regular morning cup of coffee and try Four Sigmatic’s mushroom blends to enhance your brain-power, energy, and immunity throughout the day. Find Dr. Hyman’s full-length conversation with Michael Moss here: https://DrMarkHyman.lnk.to/MichaelMossFind Dr. Hyman’s full-length conversation with Dr. Mozaffarian here: https://DrMarkHyman.lnk.to/DariushMozaffarian See acast.com/privacy for privacy and opt-out information.

Bill’s guests are Radley Balko, Dr. Dariush Mozaffarian, Larry Wilmore and Matt Welch. (Originally aired 6/12/20)

There are a lot of possible explanations for why Japan has weathered the COVID-19 pandemic better than the United States. It’s possible that the Japanese are more used to wearing masks, that the government used contact tracing more effectively to contain outbreaks, and that handshakes aren’t a widespread cultural practice. But according to Dariush Mozaffarian, a cardiologist, and the dean of the Tufts Friedman School of Nutrition Science and Policy, one of the main reasons Japan is coping with the coronavirus more successfully than the United States is because of another problem: obesity. America has one of the highest rates of obesity in the developed world, and Japan has one of the lowest. And it’s this major health concern that’s making America’s response to COVID-19, much more difficult. Mozaffarian explains why that is, and the ways we can deal with it.

Today on “Food Talk with Dani Nierenberg,” Dani is joined by Dr. Dariush Mozaffarian, a cardiologist, professor, and the dean of the Tufts University Friedman School of Nutrition Science and Policy. Dr. Mozaffarian has written widely on the connections between diet and health, the food is medicine movement, and policy responses to obesity and malnutrition. In 2019, the 50th anniversary of the 1969 White House Conference on Food, Nutrition and Health, Dr. Mozaffarian co-chaired a conference to highlight modern health and nutrition challenges that need to be addressed. In March 2020, the conference co-chairs and report workgroup released a policy report, and Dr. Mozaffarian talks to Dani about the main recommendations. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Only 12% of us in the US are metabolically healthy—it’s pretty alarming when the healthy population is the minority. And in the age of COVID-19, it’s important to recognize that those with a chronic disease are at an exponentially higher risk of hospitalization than someone who is metabolically healthy. If we as a population were healthier (think less obesity, type 2 diabetes, cardiovascular disease, cancer, etc.), the evidence supports that we’d be faring much better throughout this pandemic. Of course, a major driver of chronic diseases and the risks they create is our food system. We can’t expect to be a resilient population if we aren’t feeding our bodies real food with real nutrients we can use to function optimally. To dig into this topic further, I was excited to sit down with Dr. Dariush Mozaffarian on this episode of The Doctor’s Farmacy. Dr. Mozaffarian is a cardiologist, Dean and Jean Mayer Professor at the Tufts Friedman School of Nutrition Science and Policy, and Professor of Medicine at Tufts Medical School. As one of the top nutrition institutions in the world, the Friedman School’s mission is to produce trusted science, future leaders, and real-world impact. Dr. Mozaffarian has authored more than 400 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases, and on evidence-based policy approaches to reduce these burdens in the US and globally. He has served in numerous advisory roles including for the US and Canadian governments and, in 2016, Thomson Reuters named him as one of the World’s Most Influential Scientific Minds.For context, this interview was conducted on April 30, 2020.Here are more of the details from our interview: Three ways COVID-19 influences food and nutrition, and visa versa (3:28)How our national health and economic outcomes from COVID-19 might be different were we a metabolically healthy society (7:37)We can improve our metabolic health in real time (9:53)Micronutrients and their potential for preventing and reducing COVID-19 severity (11:32)Strategies to address our chronic disease pandemic and problems with our food system (28:41)How obesity is affecting our military and national security (33:23)Why we need a coordinated national organizing office around food and nutrition policy (48:18)Functional Medicine for our food system (54:55)Obstacles to changing and improving our food system (56:12)Educating policymakers through strategic collaboration among stakeholders (1:00:30)Find the “Report of the 50th Anniversary of the White House Conference on Food, Nutrition, and Health: Honoring the Past, Taking Actions for our Future” at https://sites.tufts.edu/foodnutritionandhealth2019/Follow Dr. Mozaffarian on Twitter @Dmozaffarian. See acast.com/privacy for privacy and opt-out information.

Ben’s TEDx Talk – “The Culinary Art of Medicine”https://www.youtube.com/watch?v=wugvnDq1lZI Tulane University, Goldring Center for Culinary Medicinehttps://goldringcenter.tulane.edu/ Austin Chiang, MD, MPH – President and Founding Member of the Association for Health Care Social Media and a triple-board certified gastroenterologisthttps://ahsm.org/member/austin-chiang-md-mph/ New England Journal of Medicine Articles Ben mentioned-Projections of obesity by 2030https://www.nejm.org/doi/pdf/10.1056/NEJMsa1909301?articleTools=true-Intermittent Fastinghttps://www.nejm.org/doi/pdf/10.1056/NEJMra1905136?articleTools=true Nature Food-Main sitehttps://www.nature.com/natfood/ -Article published by the Dean of the Friedman School of Nutrition Science and Policy, Dariush Mozaffarian, in the first issuehttps://www.nature.com/articles/s43016-019-0013-1.pdf Physicians for Social Responsibilityhttps://www.psr.org/ Subscribe, share, and write a review if you like us! If you have constructive criticism or would like to submit episode or guest ideas, please contact us via our website at evolutioneats.org or via email info@evolutioneats.org so we can address your concerns and/or find new ideas to tackle.You can also find us on social media in the following places:Facebook & Instagram: @evolutioneatsTwitter: @evolution_eatsPinterest & LinkedIn: Evolution Eats 

SpokenLayer August 29, 2019 This is the spoken edition of the American Institute for Economic Research for August 29, 2019. A longer text version is hosted at AIER.org, along with many other articles. More Force Won’t Fix the American Diet By Jeffrey Tucker Two nutritionists (Dariush Mozaffarian and Dan Glickman) have sounded the alarm about the American diet, saying bluntly what most of us know intuitively to be true: “Americans are sick — much sicker than many realize.

When it comes to losing weight or maintaining a healthy diet, many of us have chosen to go either low-calorie or low-fat. But recent research has started to upend nutrition science, reframing our notions of “healthy” eating, according to Dariush Mozaffarian, a cardiologist and Dean of the Friedman School of Nutrition Science and Policy at Tufts University. Mozaffarian explains why the science is changing, when a calorie isn’t just a calorie, how fat could be a lot better than we think, and why he believes that government should play a much bigger role in influencing our food choices.

Dariush Mozaffarian, Dean of Tufts Friedman School of Nutrition Science and Policy, featured on "Designing Science" podcast with Arvind Gupta, Founder and Managing director of IndieBio. IndieBio is a leading seed-stage life science accelerator program devoted to funding and building startups dedicated to solving humanity’s most pressing problems through biology. We enable the best scientists to become entrepreneurs, and nurture the future leaders of movements and systemic change. Our technology focus is on reinventing the food and water supply chain, medicine, healthcare, diagnostics, agriculture, and biomaterial industries. To date, 116 companies have graduated from the program, with a combined current valuation of over $2B. IndieBio is a member of SOSV a $700M global fund focused on lasting impact. Follow on www.twitter.com/indbio

The future of the food system requires training new experts to treat the industry differently, says Dean of Tufts University’s Friedman School of Nutrition Science and Policy Dariush Mozaffarian. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify Become a Food Tank member for exclusive benefits: join HERE! Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

When it comes to losing weight or maintaining a healthy diet, many of us have chosen to go either low-calorie or low-fat. But recent research has started to upend nutrition science, reframing our notions of “healthy” eating, according to Dariush Mozaffarian, a cardiologist and Dean of the Friedman School of Nutrition Science and Policy at Tufts University. Mozaffarian explains why the science is changing, when a calorie isn’t just a calorie, how fat could be a lot better than we think, and why he believes that government should play a much bigger role in influencing our food choices.

My guest in this episode of The Doctor’s Farmacy is Dr. Dariush Mozaffarian, the Dean of the Friedman School of Nutrition Science & Policy at Tufts University, which is regarded as the oldest and most renowned graduate school of nutrition in North America. In addition to serving as the school’s Dean, he also teaches as the Jean Mayer Professor of Nutrition and Medicine and is a trained cardiologist. Dr. Mozaffarian has served in numerous advisory roles in his career, including for the U.S. and Canadian governments, American Heart Association, Global Burden of Diseases study, World Health Organization, and United Nations. His work has been featured in the New York Times, Washington Post, Wall Street Journal, National Public Radio, Time Magazine, and many other outlets. In 2016, Thomson Reuters named him as one of the World's Most Influential Scientific Minds.Dr. Mozaffarian received his BS in biological sciences from Stanford, MD from Columbia, and clinical training in internal medicine and cardiovascular medicine from Stanford and U. Washington. He also holds an MPH from U. Washington and a Doctorate in Public Health from Harvard. Before being appointed as Dean at Tufts in 2014, Dr. Mozaffarian was at Harvard Medical School and Harvard School of Public Health for a decade and clinically active in cardiology at Brigham and Women’s Hospital.Tune into this brand new episode of The Doctor’s Farmacy for more! See acast.com/privacy for privacy and opt-out information.

February, 15, 2018 — February is Heart Month, so in this week's podcast we're revisiting one of our most popular episodes: an in-depth look at dietary fat. We'll share tips for including more beneficial fats in your diet, plus we'll give you the bottom line on butter and health. You'll hear from two experts: Walter Willett, professor of epidemiology and nutrition, and Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University. You can subscribe to this podcast by visiting iTunes, listen to it by following us on Soundcloud, and stream it on the Stitcher app or on Spotify. Visit our archive page to download all of our past episodes. Learn more Listen to our podcast with Frank Sacks on the American Heart Association Advisory on saturated fats (Harvard Chan School news) Higher consumption of unsaturated fats linked with lower mortality (Harvard Chan School news) Little to no association between butter consumption and chronic disease or total mortality (Tufts University) Fats and cholesterol (Nutrition Source) Different Dietary Fat, Different Risk of Mortality (Nutrition Source)

February is Heart Month, so in this week's podcast we're revisiting one of our most popular episodes: an in-depth look at dietary fat. We'll share tips for including more beneficial fats in your diet, plus we'll give you the bottom line on butter and health. You'll hear from two experts: Walter Willett, professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health, and Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University.

Authors: Kathleen Zelman, MPH, RD, LD. Summary: The podcast provides a brief overview of the May 2011 Journal's Great Fat Debate series, which begins with this introductory article by Kathleen Zelman, MPH, RD, LD. Zelman's article frames the debate, and is followed by transcripts of presentations given at the American Dietetic Association's 2010 Food and Nutrition Conference and Expo by Walter C. Willett, MD, DrPH; Lewis H. Kuller, MD, DrPH; Dariush Mozaffarian, MD, DrPH; and Alice H. Lichtenstein, DSc, all of which explore the role of fat in the diet and its impact on health. May 2011 (Vol. 111, Issue 5, Pages 655-658).

Winter can be the hardest time of the year to stay in shape. But now that the holidays have passed, many Americans are looking to lose a few pounds in preparation for beach weather. It's a perfect time to focus in on our country’s growing obesity problem -- what’s caused it and what we can do about it.

Dariush Mozaffarian and Alice Lichtenstein present "The 2015 Dietary Guidelines for Americans - What Does Everyone Need to Know?" This seminar was originally held on 1/27/16. Abstract: The 2015 Dietary Guidelines for Americans, issued jointly by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture, are to (1) follow a healthy eating pattern across the lifespan; (2) focus on variety, nutrient density and amount; (3) limit calories from added sugars and saturated fats and reduce sodium intake; (4) shift to healthier food and beverage choices; and (5) support healthy eating patterns in all venues. Key recommendations include: (a) consume a healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level; (b) a healthy eating pattern includes a variety of vegetables from all of the subgroups, fruits (especially whole fruits), grains (at least half of which are whole grains), fat-free or low-fat dairy (including milk, yogurt, cheese, and/or fortified soy beverages), a variety of protein foods (including seafood, lean meats and poultry, eggs, legumes [beans and peas], and nuts, seeds and soy products), and oils; (c) a healthy eating pattern limits, saturated fats and trans fats, added sugars and sodium; (d) if alcohol is consumed, it should be consumed in moderation and only by adults of legal drinking age; and (e) meet the Physical Activity Guidelines for Americans. The 2015 Dietary Guidelines for American report has engendered considerably controversy within the scientific community. Issues underlying some of these controversies will be addressed. About the Friedman School of Nutrition Science and Policy: The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University is the only independent school of nutrition in the United States. The school's eight degree programs – which focus on questions relating to nutrition and chronic diseases, molecular nutrition, agriculture and sustainability, food security, humanitarian assistance, public health nutrition, and food policy and economics – are renowned for the application of scientific research to national and international policy.

Nutritional health, functional medicine expert, and author Mike Mutzel and his chiropractor and real food enthusiast wife Deanna Mutzel join our hosts Jimmy Moore and Dietitian Cassie today in Episode 155 of "Low-Carb Conversations With Jimmy Moore, Dietitian Cassie & Friends!"   After taking last week off for the 4th of July holiday weekend, Jimmy and Cassie are back today with another fabulous excursion through the latest health headlines with two more incredible guest friends. Even when they're away, our cohosts are constantly scouring the Internet to find the latest and greatest information making news in health. We always try to stay on top of what's happening and bring it to you with educated opinions each and every Friday. If you like what you hear, then  to make a donation of any amount to give financially towards this listener-supported podcast. THANK YOU FOR YOUR SUPPORT! KRISPY KREME SELLING A DOZEN DONUTS FOR 78 CENTS In today's episode, our co-hosts Jimmy Moore and  are joined by nutritional health and functional medicine expert , author of the new book  and health podcaster at  as well as Mike's chiropractor and real food enthusiast wife . Listen to Jimmy and Cassie banter at the beginning about Cassie spending time with world-traveling LCHF nutritional health expert  this past week in Minnesota and  today in case you noticed there were a lot more donuts in the break room at work today. IS THE LOW-FAT DIET FINALLY COMING TO A MERCIFUL END? Listen in as Jimmy, Cassie, Mike, and Deanna express themselves about the latest health headlines, including an op-ed denying the problem with gluten in our diet, a new proposal by Dr. Dariush Mozaffarian and Dr. David Ludwig proposing lifting the ban on total dietary fat in the 2015 Dietary Guidelines for Americans, the ramifications of the FDA calling for the removal of trans fat in food within the next three years, new proposed sugar listing changes on nutrition labels in Canada, General Mills deciding to remove fake colors and flavors from their cereals, a case study of how a 19-year old Type 1 diabetic restored his beta cell function with a Paleo-styled ketogenic diet, and the powerful benefits to brain health of taking regular nature walks. And don't forget to stick around for nutrition tips at the end of the show. So pull up a chair, grab a cup of coffee and let's talk! “LOW-CARB CONVERSATIONS” PODCAST IS LISTENER-SUPPORTED!: to support this podcast! LINKS MENTIONED IN EPISODE 155- We’re LISTENER-SUPPORTED: - - - - - - - SECRET HEALTH HEADLINE: - - - - - - 

Reading by Dariush Mozaffarian, MD, DrPh, author of The 2015 US Dietary Guidelines: Lifting the Ban on Total Dietary Fat

Dariush Mozaffarian, M.D., Dr.P.H. and dean, Friedman School of Nutrition Science & Policy speaks about the global priorities and policies needed to improve cardiometabolic health. This seminar was held on September 10th, 2014. About the Friedman School of Nutrition Science and Policy: The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University is the only independent school of nutrition in the United States. The school's eight degree programs – which focus on questions relating to nutrition and chronic diseases, molecular nutrition, agriculture and sustainability, food security, humanitarian assistance, public health nutrition, and food policy and economics – are renowned for the application of scientific research to national and international policy.

Reading by Dariush Mozaffarian, MD, DrPH, author of The Real Cost of Food: Can Taxes and Subsidies Improve Public Health?

Here's an extended version of Shelley Schlender's interview with Dariush Mozaffarian on Salt.  Note that in the interview, Shelley asks Dr. Mozaffarian to comment on some of the assertions made in the popular press, Scientific American story, It's Time to End the War on Salt."  The interview mentions a citation in the popular press article about the Cochrane Collaboration's view on salt.  After the interview, Mozaffarian's pointed out this more recent assessment from the Cochrane Collaboration: The most recent on salt and blood pressure is below: Cochrane Database Syst Rev. 2004;(3):CD004937. Effect of longer-term modest salt reduction on blood pressure. He FJ, MacGregor GA. Here are the verbatim conclusions from that report: "CONCLUSIONS: Our meta-analysis demonstrates that a modest reduction in salt intake for a duration of 4 or more weeks has a significant and, from a population viewpoint, important effect on blood pressure in both individuals with normal and elevated blood pressure. These results support other evidence suggesting that a modest and long-term reduction in population salt intake could reduce strokes, heart attacks, and heart failure. Furthermore, our meta-analysis demonstrates a correlation between the magnitude of salt reduction and the magnitude of blood pressure reduction. Within the daily intake range of 3 to 12 g/day, the lower the salt intake achieved, the lower the blood pressure." Additionally, Mozaffarian suggests that people interested in this topic check out a meta-analysis by the British Journal of Medicine Titled, Salt intake, stroke, and cardiovascular disease: meta- analysis of prospective studies. Last but not least, for a recent speech by Mozaffarian that provides even more detail on these topics, click here.

We talk with one of the nation’s leading nutrition scientists  . . . whose opinions about food and health might not be popular with the American Salt Institute . . . OR with the USDA.  Dariush Mozaffarian is with the Harvard School of Public Health, in the department of epidemiology.  Current projects include leadership of the Nutrition in Chronic Diseases Expert Group of the Gates Foundation.   He'll explain data that indicates processed lean turkey meat and processed lean ham are a greater risk factor for diabetes and heart disease than eating an equal size serving of fresh, fat, juicy steak.  Mozaffarian talks with Shelley Schlender.  (and for an extended version of the interview, click here) And we talk with CU astronomer Jason Glenn.   He's one of the principal investigators on the Z-Spec telescope, operated out of Hawaii.  Recently, Glenn's team has discovered an enormous cloud of water hanging in space—12 billion light-years away.  Astronomers have never before found water from that far back into the early universe. Glenn talks about the finding with Ted Burnham. Also in this week's show, we talk with Janos Perczel about a new design for an invisibility cloak. (and for an extended version of the interview, click here) Co-hosts:  Joel Parker and Ted Burnham Engineer: Shelley Schlender Executive Producer: Susan Moran Producer: Shelley Schlender

Guest: Dariush Mozaffarian, MD Host: Matthew J. Sorrentino, MD, FACC, FASH The Metabolic Syndrome has been associated with an increased risk for developing diabetes and cardiovascular disease. Dr. Dariush Mozaffarian from the Division of Cardiovascular Medicine at Harvard Medical School will discuss his latest research on the Metabolic Syndrome in older adults highlighting the increase mortality found with hypertension and elevated fasting glucose.

Guest: Dariush Mozaffarian, MD Host: Matthew J. Sorrentino, MD, FACC, FASH Dr. Dariush Mozaffarian from the Division of Cardiovascular Medicine at Harvard Medical School will discuss his research on the association of fish in the diet and fish oils as a cardio-protective therapy and as a possible anti-arrhythmic agent especially in patients following a myocardial infarction.