Peptides: What they are, potential benefits, and safety concerns
Atherosclerosis: Can AI help your doctor detect it?
Beef tallow, seed oils, and full-fat dairy: Are any of them heart-healthy?
Cardiac amyloidosis: Better detection and new treatments
Lose more weight and protect your heart by pairing exercise with eating fewer calories
American Cancer Society expands testing recommendations for colorectal cancer screening
Heart risks from cannabis remain hazy but warrant caution
Harvard study links ultra-processed foods to higher rates of cognitive decline, dementia
A guide to the DASH diet
Calorie deficit explained: Is it a safe, sustainable approach to weight loss?
Andrea J. Glenn, MSc, RD, PhD
Contributor
Andrea J. Glenn is an assistant professor in the department of nutrition and food studies at New York University, and a visiting scientist in the department of nutrition at the Harvard T.H. Chan School of Public Health. Her research interests include how dietary patterns (particularly plant-based diets) influence the risk of cardiovascular disease, type 2 diabetes, and healthy aging.
Glenn trained as a registered dietitian at Mount Sinai Hospital in Toronto. She earned a master’s and doctoral degree in nutritional sciences at the University of Toronto, and completed postdoctoral training in nutrition at the Harvard T.H. Chan School of Public Health.
Peptides: What they are, potential benefits, and safety concerns
Atherosclerosis: Can AI help your doctor detect it?
Beef tallow, seed oils, and full-fat dairy: Are any of them heart-healthy?
Cardiac amyloidosis: Better detection and new treatments
Lose more weight and protect your heart by pairing exercise with eating fewer calories
American Cancer Society expands testing recommendations for colorectal cancer screening
Heart risks from cannabis remain hazy but warrant caution
Harvard study links ultra-processed foods to higher rates of cognitive decline, dementia
A guide to the DASH diet
Calorie deficit explained: Is it a safe, sustainable approach to weight loss?
