Nutrition

Good health requires a good diet, and diseases of under-nutrition and over-nutrition (e.g. heart disease and diabetes) are some of the major challenges in modern medicine.

A new study by Dr Alex Richardson, a senior research fellow at the Centre for Evidence-Based Intervention at Oxford University, has shown that daily supplements of omega-3 fatty acids (Docosahexaenoic acid, or DHA) improved the reading and behaviour of underperforming children in mainstream primary schools.

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The Oxford Martin Programme on the Future of Food Lecture 2013 is now available to listen to on our website.

The lecture was given by Professor Susan Jebb was entitled "Food, Health And The Environment: Towards A More Sustainable Diet".

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Postdoctoral Research Fellowship, Department of Nutrition, Food Studies and Public Health, Steinhardt School of Culture, Education and Human Development,  New York University (2016-2017)

 

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On this week's Life Scientific on BBC Radio 4, Professor Susan Jebb discuss her research into obesity and how she became a leading researcher in the field.

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A new publication in BMJ Open by Oxford researchers looks at the possible impact on chronic diseases, such as obesity, diabetes, cardiovascular disease, if the UK were to introduce a tax on greenhouse gas emissions on food and drink.

Read the full article in BMJ Open:

Assessing the impact on chronic disease of incorporating the societal cost of greenhouse gases into the price of food: an econometric and comparative risk assessment modelling study, Adam D M Briggs, Ariane Kehlbacher, Richard Tiffin, Tara Garnett, Mike Rayner, Peter Scarborough, BMJ Open 2013;3:e003543 doi:10.1136/bmjopen-2013-003543

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Nutrient profiling and the regulation of marketing to children: Possibilities and pitfalls

Publication in the journal, Appetite, by Mike Rayner, Peter Scarborough and Asha Kaur, as part of a special issue on "Marketing to Children - Implications for Eating Behaviour and Obesity", with the UK Association for the Study of Obesity (ASO).#

To read the full article, please click here

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On 2nd March 2017 the BBC World Service and Wellcome Collection hosted a panel discussion exploring whether vegetarianism is a sustainable option globally. The event was recorded in front of a live audience and will be broadcast on the World Service in April.

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Article courtesy of: Susan Jebb and the Nuffield Department of Primary Care Health Sciences

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The risk of hospitalisation or death from heart disease is 32% lower in vegetarians than people who eat meat and fish, according to a new study from the Cancer Epidemiology Unit, University of Oxford.

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