diet

July 27, 2015

Anticancer olive compounds

Compounds found in olives and olive oil have anticancer activity, which may contribute to the cancer preventive properties attributed to the Mediterranean diet.

By Leigh MacMillan
February 11, 2015

Vanderbilt health educator suggests nine steps to a healthier heart

Nine steps to a healthier heart.

By Kathy Whitney
Grilled vegetables are a healthy and satisfying summer dish. (iStock)
October 9, 2014

Vanderbilt health educator offers tips for healthy tailgating

By VUMC News and Communications
August 9, 2013

‘Yo-yo dieting’ inflames fat tissue

Gaining and losing weight during “yo-yo dieting” may contribute to an exaggerated immune response in fat tissue that increases metabolic dysfunction more than steady weight gain alone.

By Leigh MacMillan
March 7, 2013

New core to aid research related to nutrition and diet

A new research core has been established to help Vanderbilt University Medical Center investigators optimize their nutrition- and diet-related study designs, methods, measures, interventions and analysis.

By VUMC News and Communications
pregnant belly - striped shirt
March 4, 2013

Study finds maternal diet may predict RSV severity

An important predictor of the severity of respiratory syncytial virus (RSV) in infants may be what their mothers ate during pregnancy.

By VUMC News and Communications
January 17, 2013

Superfoods: Eat more, lose weight

By VUMC News and Communications
October 11, 2012

Center for Medical Weight Loss opens at One Hundred Oaks

When patients come to Vanderbilt’s new Center for Medical Weight Loss, the first thing medical director John Cleek, M.D., wants them to understand is how their bodies use energy.
By VUMC News and Communications
July 12, 2012

Gene’s impact on ‘good’ cholesterol could affect heart disease risk

A genetic variant may help keep an individual’s “good” cholesterol in check.
By VUMC News and Communications
April 13, 2011

Mouse study offers clues for childhood obesity

An obesity-associated genetic variation makes fatty food more rewarding yet less satisfying, new research in mice suggests.
By VUMC News and Communications
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