Obesity and Diabetes
What to Know About Ozempic and Wegovy
December 20, 2023
A doctor who focuses on diabetes and obesity shares how injectable weight loss drugs work and who should consider using them. 
The Food is Medicine Institute Launch
January 25, 2024
A newly launched, first-of-its-kind institute aims to address a glaring gap in the medical system by working to integrate food-based nutrition interventions into health care to treat disease and advance health equity. 
Global Sugary Drink Consumption Surges 16% Since 1990
October 3, 2023
Dietary survey data shows differences based on region and age, say Friedman School of Nutrition Science and Policy researchers. 
Produce Prescription Programs Study Shows Promising Benefits
August 29, 2023
In the largest known such study to date, an analysis of participant records by Friedman School of Nutrition Science and Policy researchers found programs that provide free fruits and vegetables have measurable benefits for health and food security.
Around the country, non-profits and local governments are testing the idea of food as medicine through “produce prescription programs”—with promising results, according to researchers from the Friedman School of Nutrition Science and Policy at Tufts University. 
Healthy Nutrition in a Nutshell
August 2, 2023
Recently on Episode 20 of ESC Today, Dr. Mozaffarian discussed nutrition and heart health with the host on Healthy nutrition in a nutshell - Indications for catheter ablation of atrial fibrillation
Watch the segment by clicking the thumbnail below
Topic: Rhythm Control, Catheter Ablation
Host: Professor S. Price (London, GB) 
Food is Medicine Study Predicts Benefits of Implementing Produce Prescription Programs
July 11, 2023
A simulation by Friedman School of Nutrition Science and Policy researchers predicts the clinical and financial benefits of making fruits and vegetables more accessible to food-insecure diabetic patients. 
Fang Fang Zhang shares insights on ultraprocessed foods in NPR article
May 27, 2023
This morning, while tidying up my office, I found an open box of packaged coconut and chocolate cookies that I'd bought sometime last year. The "use by" date had come and gone more than eight months ago. Curious, I took a small bite. They still tasted pretty darn good.
A closer look at the ingredient list revealed some things I've certainly never baked with, including carrageenan and sorbitan tristearate, additives used to do things like thicken, emulsify and preserve the flavor and enhance the texture of food. 
What Makes 'Junk Food' Junk? Friedman Experts Weigh In.
April 29, 2023
Study examines how three decades of U.S. policies define junk food for taxation and other regulations. 
A Team Approach to Improving Public Health
April 26, 2023
Friedman School of Nutrition Science and Policy researchers reveal how a team approach to the early childhood obesity epidemic creates success
Study Links Poor Diet to 14 Million Cases of Type 2 Diabetes Globally
April 19, 2023
Researchers from the Friedman School of Nutrition Science and Policy estimate 7 out of 10 cases of type 2 diabetes worldwide in 2018 linked to food choices.