Medicine & Health

A microbiome-directed food developed at Washington University School of Medicine in St. Louis is now being evaluated in major randomized controlled trials. The food is designed to nurture beneficial gut microbes and treat childhood malnutrition.

In her work with local organizations to promote health and wellness in the St. Louis region, Diana Parra Perez sees the power of solidarity.

A clinical trial led by researchers at Washington University School of Medicine in St. Louis is aimed at defining how exercise affects cardiovascular health in people who use wheelchairs.

Jeffrey I. Gordon, MD, of Washington University School of Medicine in St. Louis, has received the 2024 Mechthild Esser Nemmers Prize in Medical Science from Northwestern University.

New research from the School of Medicine has identified key naturally occurring biochemical components of a novel therapeutic food that is aimed at repairing malnourished children’s underdeveloped gut microbiomes. The findings may help guide treatments for malnutrition.

Lora Iannotti, a professor at the Brown School, has been named recipient of the 2022 Board for International Food and Agricultural Development Award for Scientific Excellence in a Feed the Future Innovation Lab.

Washington University is partnering with the St. Louis Integrated Health Network on a five-year $3.8 million grant from the Centers for Disease Control and Prevention. The funding aims to help improve health, prevent chronic diseases and reduce health disparities.

A new study led by Gautam Dantas, at the School of Medicine, shows that the concerns of increasing antibiotic resistance have merit but that the long-term benefits may outweigh the short-term risks. The findings were published Oct. 19 in The Lancet Microbe.

Crustaceans, insects and mushrooms are rich sources of the dietary fiber chitin, which activates the immune system and benefits metabolism, according to a new study, in mice, led by researchers at the School of Medicine.

One of the planet’s greatest challenges is nourishing all of humanity while protecting the health of the planet itself. In a commentary published in the journal One Earth, Lora Iannotti, a professor at the Brown School, discusses how nutrition equity for vulnerable groups is vital in this effort.