Improving dietary quality around the world could prevent more than 11 million premature deaths—roughly 24% of the total deaths in 2017—according to a new studyled by Harvard T.H. Chan School of Public Health.
Last month, a study reported that consuming as few as three eggs a week could increase a person’s risk of heart disease, stroke, and premature death. But an April 22, 2019 New York Times article suggests that people consider the study in context before giving eggs up.
President Bio talks on Sierra Leone’ s moving ‘toward a New Renaissance in Sierra Leone: A New, Bolder Vision’ at Harvard Kennedy School of Government
Address by His Excellency Julius Maada Bio at the Harvard Kennedy School of Government; Institute of Politics. Thursday, March 7, 2019.*_ TITLE: Toward a New Renaissance in Sierra Leone: A New, Bolder Vision.*_ I thank you for those very kind… Read More ›
Eating a plant-based diet can reduce the risk of heart disease—but not all vegetarian or vegan foods are beneficial for health, according to a new study from Harvard T.H. Chan School of Public Health. Researchers followed 200,000 adults over two decades and found… Read More ›