General Nutrition

A. Helen Rasmussen, PhD, RD, an instructor at the Friedman School, as well as a senior research dietitian in the Metabolic Research Unit at...

Lentils may not be a staple in your pantry, but they should be! Easy to prepare, delicious, nutritious, and versatile—these tiny legumes check the...

A. Lauren McAvoy, a dietetic intern at Tufts Medical Center, answers: “While there are claims that individuals with different body types metabolize nutrients differently,...

Excluding skin cancers, colorectal cancer is the third most common cancer diagnosed in the US, with 140,000 new cases forecast for 2018. Research has linked dietary factors to colorectal cancer risk. Processed meats are associated with higher risk, whereas high-fiber diets are associated with lower risk, although it is unclear how this happens.

Q. Does ground flaxseed have more health benefits than whole flaxseed?

Why do I get gas and bloating from sugar-free gum?

As a result of a proposed schedule change by the FDA, shoppers will see two different types of Nutrition Facts labels on foods and dietary supplements-one old and one new-for about a year and a half. Large food makers were supposed to start using the updated design by July 2018; smaller companies had until July 2019.

Eating small amounts of food throughout the day (grazing), rather than taking in most of your calories in main meals and a few snacks, is associated with greater body mass index (BMI) in women and a poorer quality diet in both sexes, according to an Australian study in The American Journal of Clinical Nutrition.

Raw orange, red, yellow, and dark green vegetables contain vitamin E and K as well as carotenoids, such as beta-carotene, which the body converts into vitamin A. Mixing a bit of healthy plant oils with your greens helps unlock fat-soluble nutrients. But how much oil do you need to drizzle on your salads to get that benefit?

Q: Who must avoid gluten?A: People who must avoid gluten (a protein in wheat, barley, rye and related grains such as farro and spelt) include people with celiac disease and people with non-celiac gluten sensitivity.