The Foods for Health Research Initiative (FFH) provides the framework to develop new collaborations and innovative approaches needed to address the impact of food and diet on human health.
March is National Nutrition Month. Foods for Health spoke with Dr. Chris Taylor to highlight his work in nutrition and wellness as well as his contributions as a part of the 2025 Dietary Guidelines Committee.
FFH members Dr. Ruth Barrientos and Dr. Kedryn Baskin were recently featured in Ohio State News for their research on how a few days on a low‑fiber diet can impair emotional memory in older brains by disrupting the amygdala, likely through reduced gut‑derived butyrate and increased brain inflammation.
