Our diet is one of the few modifiable factors affecting our risk for several chronic diseases. Yet as recently as 2017, it was estimated that nearly 25% of deaths worldwide were directly related to sub-optimal diets. Research shows foods can differentially affect the health and nutrient status of individuals, creating a need for personalized nutrition recommendations. The Foods for Health Research Initiative provides the framework to develop new collaborations and innovative approaches needed to address these complex issues.
Diet, Nutrition, and Cancer: Collaborating Toward a Cancer-Free World
Foods for Health is partnering with CFAES and the OSU Comprehensive Cancer Center for this day-long program
How Might Tomatoes Provide Health Benefits?
Scientists at the USDA ARS and Ohio State have been working to investigate how tomatoes may be imparting health benefits in a recently published study from the Cooperstone Lab
Devin Peterson to give The Fred Kavli Innovations in Chemistry Lecture at the ACS Spring 2024 Meeting
FFH Faculty Director Devin Peterson will present Flavor Chemistry: Shaping Consumer Experiences and Health Outcomes
FFH Affiliate receives funding from prestigious W.M. Keck Foundation
The W.M. Keck Foundation awarded $1.2 million to a multi-center team, led by researchers at The Ohio State University College of Medicine and The OSU Wexner Medical Center, to explore the neural feedback loop between the brain and adipose (fat) tissue.
Foods for Health Hosts Inaugural Summit on Sensory Nutrition and Ingestive Behaviors
In an effort to build a community around this focus on campus, the Foods for Health Research Initiative hosted an inaugural summit on sensory nutrition and ingestive behaviors on October 25, 2023.
Saturated fat may interfere with creating memories in the aged brain
FFH affiliate faculty member Dr. Ruth Barrientos explores the impact of unhealthy diets on long-lasting memory decline