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.

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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Earlier this year, the Environmental Change Institute’s (ECI’s) food systems group held the First Oxford Meeting on Food System Impact Valuation. The Meeting, on the 11 and 12 of April 2017, brought together representatives from some of the world’s largest food companies, civil society, and academia, to discuss standardised and pre-competitive measurement and monetary valuation of environmental, social and health impacts from food systems.
 
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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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On Tuesday 17 March, Professor Susan Jebb gave the annual Oxford London Lecture entitled: Knowledge, nudge and nanny: opportunities to improve the nation’s diet.

The entire talk is now available to watch online.

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If you missed the Oxford Martin School event last week, "Well fed? The health and environmental implications of our food choices", with talks by Professor Susan Jebb, Dr Mike Rayner and Dr Tara Garnett, then you can watch a video of the event here:

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A study co-authored by Oxford researchers says spikes in food prices during the last global recession can be linked with the increase in malnutrition among children in the Indian state of Andhra Pradesh in 2009.

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Narratives of food insecurity tend to pass over unconventional foods as invisible to local sustenance. Perhaps it's the gross-factor to Western perspective, but we're ignoring an important component to what could be a more localized approach to sustainable food systems. See how one documentary series from the World Food Programme normalizes various food sources.

 

 

 

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By Colin Mitchell, University of Oxford and Mike Rayner, University of Oxford

An EU decision to allow health claims to be made about fructose has angered obesity experts who blame the fruit sugar for rising obesity levels in the US. The decision allows food and drink manufacturers to claim the “consumption of foods containing fructose leads to a lower blood glucose rise compared to foods containing sucrose or glucose”, where at least 30% of other sugars have been replaced by fructose.

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