Harvard School of Public Health

Rising Carbon Dioxide Levels Will Reduce Nutritional Value of Crops

The effects of carbon dioxide put populations at risk of losing the available dietary protein in staple crops, compounding the challenges of poverty worldwide.

Small Dietary Changes Can Reduce Risk of Death

A mere 20-percent improvement in the quality of your diet may decrease the risk of death by 8 to 17 percent.
Special Report

Chocolate May Lower Risk of Irregular Heartbeat

Moderate consumption of chocolate is beneficial for the heart, a new study finds.

Mediterranean Diet, Workplace Health at Harvard Conference

The Harvard School of Public Health is hosting two events at the end of September celebrating Greek food and the health benefits of the Mediterranean diet.
Olive Oil Times Special

Harvard Recommends Olive Oil in New Healthy Eating Guide

A new Harvard University "Healthy Eating Plate" departs from the USDA "MyPlate" guide by encouraging consumers to use olive, canola, and other plant oils in cooking, on salads, and at the table.