The link between highly processed modern-day diets and inflammation-related chronic diseases (e.g., cancer, diabetes, heart disease, Alzheimer’s, poor mental health) has been well-established. But what other factors influence the systemic inflammation and rising rates of chronic diseases experienced by industrialized nations?

USC researchers* recently reviewed the existing literature on diet-induced inflammation, climate change, and food systems – finding numerous scientific papers focusing on each of these areas but very few that looked at their overlap. With nutrition epidemiologist and inflammation expert James Hébert taking the lead, the team examined the intersection of these three factors – along with their collective impacts on health – publishing their insights in Advances in Nutrition.

Leila Larson has been awarded nearly three million dollars from the National Institutes of Health to lead a five-year study aimed at improving childhood health and development. The health promotion, education, and behavior assistant professor and global health researcher will use the funds to deploy a health intervention (i.e., the BUNDLE study) that employs three strategies, individually and in combination, that address critical adversities faced by many children in resource limited settings.

The study suggests menu changes that maintain the macronutrient distribution and nutritional quality of meals

The time of eating influences the lipid metabolism in our body. A study conducted at the German Center for Diabetes Research (DZD) and the German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE) shows: Eating earlier in the day leads to measurable changes in fat metabolism, as compared to a later eating window with the same calorie intake and nutrient composition.The time of eating influences the lipid metabolism in our body. A study conducted at the German Center for Diabetes Research (DZD) and the German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE) shows: Eating earlier in the day leads to measurable changes in fat metabolism, as compared to a later eating window with the same calorie intake and nutrient composition.