Frank Hu, Professor of Nutrition and Epidemiology at Harvard T.H. Chan School of Public Health, discusses the impact of red meat and other dietary choices on gut bacteria and health outcomes.
This Forum explored what we know, and don’t know, about links between diet and cancer. Included in the discussion was the World Health Organization’s classification of processed meat as a “Group 1” carcinogen; the latest on what is known about fats and cancer; and the just-released Dietary Guidelines for Americans as they pertain to cancer and diet. Additionally, the panel discussed cancer prevention strategies.
Part of The Dr. Lawrence H. and Roberta Cohn Forums, this event was presented January 15, 2016 in Collaboration with The Huffington Post and in Association with Harvard Health Publications.
Watch the entire series from The Forum at Harvard T.H. Chan School of Public Health at www.ForumHSPH.org.
