Making the News

The world has questions, THI Council Members have answers

We are over 500 top specialist in one place, and our council is constantly making headlines, writing the news, and pushing policy. Want to know what we have to say?  Read the news….

The New York Times

A Plan to Get America Back to Work

Featured Council Member: David L. Katz, MD, MPH, FACPM, FACP
One of the best ideas I have come across (for combating the spread of Coronavirus) was offered by Dr. David L. Katz, the founding director of Yale University’s C.D.C.-funded Yale-Griffin Prevention Research Center and an expert in public health and preventive medicine. Katz wrote an Op-Ed in The Times on Friday that caught my eye. He argued that we have three goals right now: saving as many lives as we can, making sure that our medical system does not get overwhelmed — but also making sure that in the process of achieving the first two goals we don’t destroy our economy, and as a result of that, even more lives.

Cornell University College of Veterinary Medicine

Cornell Wildlife Health Center launched: because we need nature, and now nature needs us

Featured Council Member: Steve Osofsky, D.V.M.
At a critical time for the future of life on Earth, The College of Veterinary Medicine announces the establishment of the Cornell Wildlife Health Center. The new center focuses on catalyzing multidisciplinary collaboration to address wildlife health challenges worldwide, while immersing students in unique learning experiences at home and abroad.

Harvard Magazine

Healthy Plate, Healthy Planet

Featured Council Member: Frank Hu, MD, PhD
Frank Hu and Kentucky Fried Chicken arrived in Beijing around the same time. Hu, a recent graduate of Tongji Medical University, in Wuhan, had never seen a restaurant like it. Three-floored, gleaming, and distinctly Western in atmosphere, KFC proved irresistible to a country unfamiliar with the greasy efficiency of American fast food.

Medium

How Much Fat Should We Have in Our Diet?

Featured Council Member: David L. Katz, MD, MPH, FACPM, FACP
Even as the public health community wages a high-profile battle over how much processed meat it’s safe to eat, the community of vegan or plant-based nutrition experts has been waging a war of its own over the role of fat and its various sources in a plant-based diet.

NBC News

Daily and weekly tips to help prevent burnout at work

Featured Council Member: Dr. John La Puma
40 percent of employees surveyed said they experience moderate-to-severe burnout at work. Here are five things you can add to your routine to work smarter in 2020.

Prevention

What 10 Obesity Experts Wish You Knew About Weight Loss

Featured Council Member: Scott Kahn, MD
Weight loss advice is constantly coming at you—whether you ask for it or not. You might hear about it via the latest wacky plan some influencer tweets out, a buzzy bestselling book, or your judgey sister-in-law who has been eyeballing your body at every family gathering since your brother first brought her home. There is certainly no shortage of tips on how best to slim down. The problem is, of course, that most of them are (low-fat) baloney, and won’t result in long-term, lasting weight loss. Research shows that almost half of all Americans have tried to lose weight within the last year, according to the Centers for Disease Control and Prevention, and many succeed. It’s keeping it off that’s a heck of a lot harder: A meta-analysis of 29 long-term studies showed that more than half the weight people lost had been regained at the two year mark, and by five years, folks had put 80% back on, according to a 2018 article in Medical Clinics of North America.

The Guardian

Reach ‘peak meat’ by 2030 to tackle climate crisis, say scientists

Featured Council Member: Helen Harwatt, MD
Livestock production needs to reach its peak within the next decade in order to tackle the climate emergency, scientists have warned. They are calling for governments in all but the poorest countries to set a date for “peak meat” because animal agriculture is a significant and fast-growing source of global greenhouse gas emissions. Cattle and sheep emit large amounts of methane while forests are destroyed to create pasture and grow the grains that are fed to intensively reared animals. The world’s scientists agree that huge amounts of carbon dioxide will have to be removed from the atmosphere to limit global heating to 1.5C. More than 80% of farmland is used for livestock but it produces just 18% of food calories. Reducing meat and dairy, and eating plant-based diets instead, would free up land to be returned to natural forest. Researchers say that is the best option currently available for storing large amounts of carbon.

AARP

The Truth About Meat in Your Diet

Featured Council Member: Dr. David Katz
For decades, health experts have been warning us away from red and processed meats (like sausage and cold cuts). “People who eat the most red meat are more prone to developing cardiovascular disease, type 2 diabetes, obesity, colorectal cancer and other cancers,” says Frank Hu, chair of the Department of Nutrition at Harvard’s School of Public Health, who has tracked the diets of 300,000 people for up to four decades. “There is remarkable consistency and reproducibility in the evidence.” But a recent study in the Annals of Internal Medicine created a huge stir by reporting that the links between meat and health consequences were insignificant and by issuing a new set of guidelines recommending that people stop trying to cut back on meat. To understand whether bacon burgers are good or bad, we sat down with David Katz, M.D., founding director of the Yale-Griffin Prevention Research Center at the Yale School of Public Health and founder of the True Health Initiative, a global watchdog coalition of more than 500 health and nutrition experts.

Psychology Today

A Sacred Cow? Controversial Recommendations About Red Meat

Featured Council Member: Frank Hu, MD, Harvard
A sacred cow, according to the Oxford English Dictionary, is “an idea or institution unreasonably held to be immune from questioning or criticism.” The term, also used in journalism to indicate someone not to be criticized or even copy not to be altered, seems to have originated in the late 19th century, probably in the context of the cow as an object of reverence in the Hindu religion. With the recent intense criticism directed at a series of systematic reviews and meta-analyses in the prestigious Annals of Internal Medicine (October 2019) about red meat intake in our diet, we may be indeed dealing with one of our “sacred cows.” Criticism has come from the American Heart Association, the American Cancer Association, Dr. Frank Hu, Dean of the Harvard T.H. Chan School of Public Health, and Dr. David L. Katz, President and Founder, True Health Initiative, among many others, when the series of articles recommended, in a complete reversal of years of previous research findings, that Americans need not necessarily limit their intake of red and processed meat to prevent cardiovascular disease, type 2 diabetes, many forms of cancer, and even earlier mortality.

WJLA

Bacon and hotdogs would be banned from DC hospitals under bill introduced by Mary Cheh

Featured Council Member: Neal Barnard, MD
Cheh says her bill would eliminate processed meat from hospital menus and would have hospitals provide plant-based options for patients, staff, and visitors. The bill would also require hospitals to reduce soda and sugar-sweetened beverages in hospital vending machines, menus, and cafeterias. “Doctors and healthcare providers have long advised us that nutrition is essential to health, and we’re finally seeing healthy food be taken seriously as an important part of healthcare,” Cheh said.