Web Exclusive It’s Not Too Late to Start Eating Better for Your Brain. As the US population ages and dementia cases rise, many people are asking whether it is possible to preven ...

A new Cornell University study brings additional clarity to the relationship between Type 2 diabetes and genes that express a salivary enzyme that breaks down starch.

New research reveals that excess weight is linked to an especially high risk of developing breast cancer in postmenopausal women with cardiovascular disease. The findings are published by Wiley online ...

The NIH-funded ECHO Cohort combines data from pregnancy and pediatric cohorts to examine the impacts of early environmental exposures on child health and development. This study looked at samples of ...

November/December 2024 Issue Fermented Foods: African Fermented Food Staples By Michelle Dudash, RDN Today’s Dietitian Vol. 26 No. 9 P. 8 Discover the Complex and Diverse World of African Dishes When ...

August/September 2024 Issue Editor’s Spot: Embracing a New Chapter By Heather Davis, MS, RDN, LDN Today’s Dietitian Vol. 26 No. 7 P. 6 Hello, readers! It’s a privilege to officially introduce myself ...

A recently published study i in Nutrition Journal, an open-access peer-reviewed scientific journal, demonstrates that eating beans (including canned and/or dry packaged kidney beans, black beans, ...

E-News Exclusive Are Fiber Supplements a Healthful Substitute for Dietary Fiber? By Carrie Dennett, MPH, RDN Adequate dietary fiber intake has been linked to reduced risk of CVD, type 2 diabetes, and ...

Healthful Oils: Myths and Facts About Seed Oils By Carrie Dennett, MPH, RDN Today’s Dietitian Vol. 25 No. 6 P. 18 Social media, podcasts, and the internet can be a mixed bag of nutrition and health ...

The Gut-Endocannabinoid Axis By Sandeep Kaur Dhillon, MS, RDN Today’s Dietitian Vol. 25 No. 5 P. 34 The integrated functioning of the gut microbiota and the endocannabinoid system may have ...

Protein Requirements for Seniors By Carrie Dennett, MPH, RDN Today’s Dietitian Vol. 25 No. 2 P. 22 Learn the latest on what, when, and how much protein older adults need to maintain muscle health plus ...

June/July 2022 Issue Fermented Foods: The Rise of Sourdough Bread By Joanna Foley, RD Today’s Dietitian Vol. 24, No. 5, P. 12 A few decades ago, people may not have been familiar with fermented foods.