Nutrition

Kelly Haws, Anne Marie and Thomas B. Walker, Jr., Professor of Marketing, offers 3 tips for how to make healthy choices this holiday season. Read More

New findings suggest that dietary calcium and magnesium affect the risk of esophageal cancer; if confirmed in interventional studies, they could inform dietary modifications to reduce the burden of this cancer. Read More

Fish oil supplementation provides a modest but beneficial effect on reducing molecules associated with colorectal cancer development. Read More

Vanderbilt researchers have discovered that the gut microbiome composition modulates how dietary nutrients are metabolized, with potential downstream consequences on metabolic health. Read More

Calcium intake appears to protect against colorectal cancer in individuals with certain gene variants, Vanderbilt researchers have discovered. Read More

The idea that healthy foods are universally more expensive drives consumer choices to a degree that it shouldn’t, according to a new Vanderbilt study. Read More

Too much dietary zinc increases susceptibility to infection by Clostridium difficile — “C. diff” — the most common cause of hospital-acquired infections. Read More

The perception of a good deal can lead consumers down an unhealthy path, according to a study from a Vanderbilt business school professor. Read More

A genetic variant may help keep an individual’s “good” cholesterol in check. Read More

New findings point to brain circuitry that communicates about the body’s nutritional status and regulates how nutrients are mobilized. Read More