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Nutrients|April 26, 2025
Influence of a Virtual Plant-Based Culinary Medicine Intervention on Mood, Stress, and Quality of Life Among Patients at Risk for Cardiovascular DiseaseAndrea M Krenek, Monica Aggarwal, Stephanie T Chung, et al.
The American Journal of Clinical Nutrition|April 30, 2022
Time to revisit the passive overconsumption hypothesis? Humans show sensitivity to calories in energy-rich mealsAnnika N Flynn, Kevin D Hall, Amber B Courville, et al.
Journal of the American Heart Association|July 24, 2024
Recipe for Heart Health: A Randomized Crossover Trial on Cardiometabolic Effects of Extra Virgin Olive Oil Within a Whole-Food Plant-Based Vegan DietAndrea M Krenek, Anne Mathews, Juen Guo, et al.
Nature Medicine|January 22, 2021
Effect of a plant-based, low-fat diet versus an animal-based, ketogenic diet on ad libitum energy intakeKevin D Hall, Juen Guo, Amber B Courville, et al.
The Journal of Clinical Endocrinology and Metabolism|April 27, 2012
Metabolic slowing with massive weight loss despite preservation of fat-free massDarcy L Johannsen, Nicolas D Knuth, Robert Huizenga, et al.
The American Journal of Clinical Nutrition|December 31, 2025
Consuming an unprocessed diet reduces energy intake: A post-hoc analysis of an RCT reveals a role for human 'nutritional intelligence'Jeffrey M Brunstrom, Mark Schatzker, Peter J Rogers, et al.
Cell Metabolism|May 21, 2019
Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food IntakeKevin D Hall, Alexis Ayuketah, Robert Brychta, et al.
Advances in Nutrition (Bethesda, Md.)|December 4, 2014
Novel mathematical models for investigating topics in obesityJohn A Dawson, Kevin D Hall, Diana M Thomas, et al.
Communications Biology|February 20, 2025
Automatic engagement of limbic and prefrontal networks in response to food images reflects distinct information about food hedonics and inhibitory controlJason A Avery, Madeline Carrington, John E Ingeholm, et al.
The Journal of Nutrition|May 27, 2026
Tradeoffs between convenience, cost, and healthy eating index for menus varying in ultra-processed foodsChristopher A Colvin, Christina Sciarrillo, Valerie L Darcey, et al.
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