News

Women with Food Insecurity Less Likely to Breastfeed: U of T Study

Researchers from the University of Toronto have shown that women who struggle to afford food are less able to sustain breastfeeding than those who are food-secure — even though women in both groups start the practice at about the same rate.
Mar 19 / 2018

Global Survey Finds High Levels of Salt in Canadian Bread

A survey by World Action on Salt and Health and University of Toronto Professor Mary L’Abbé's lab has found that 73 per cent of Canadian breads exceeded Health Canada’s 2016 targets for sodium, and almost a quarter were above recommended maximum levels. The survey looked at more than 2,000 breads from 32 countries and regions, including 500 products from Canada. 
Mar 15 / 2018

Measuring the Impact of a Breastfeeding Support Program

Graciela [not her real name] gave up breastfeeding her first babies soon after they were born. She was stressed, eating poorly and wasn’t producing enough milk. This year she became a new mom again, but her four-month-old boy breastfeeds exclusively. What changed between births? Mainly community support.
Mar 13 / 2018

Introducing the Lawson Centre Brief

Greetings and welcome to the first edition of the Lawson Centre Brief, the newsletter of the Joannah & Brian Lawson Centre for Child Nutrition at the University of Toronto. We plan to send you this brief twice a year, to let you know about the Lawson Centre’s activities and to provide current and reliable information on child nutrition and health.
Dec 20 / 2017

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A public health approach to decriminalizing drugs in Canada would treat drug use as a health issue, not a criminal… https://t.co/kTBHUbfclw
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Canadian kids live in a food environment saturated with advertising for unhealthy foods – and this has to stop, say… https://t.co/6TlJBix3Bw
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scientists have made a major discovery about how cells repair broken strands of DNA - this may have exciting… https://t.co/4mu8pUq8jO

“To stem Canada’s epidemic of chronic disease, we must shift our focus from treatment to prevention.”

Dr. Mary L’Abbé,
Department of Nutritional Sciences’
Earle W. McHenry Professor and Chair

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