Dr. Katz is a prolific author and medical journalist, having written well over a thousand columns on diverse topics in health and medicine for print newspapers and on-line platforms.  He has authored multiple editions of leading textbooks in both nutrition and preventive medicine, a total of 15 books to date, and roughly 200 articles in the peer-reviewed literature.

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The New York Times
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Reducing your meat and dairy intake can help mitigate climate change. Melissa Clark’s personal guide to eating less… t.co/RpdkloKSJI

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Dr. David L. Katz
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Low-Fat, Low-Carb Diets Equally Beneficial if Healthy Foods Included t.co/w31XQyHigj via @Medscape

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Nicholas Kristof
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Wow! Wuhan, a major city of 11 million inhabitants, substantially more populous than New York City, is under quaran… t.co/NmrZ8myJyC

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Dr. David L. Katz
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What is REALLY behind all that noise about #processedmeat #guidelines ? @YaleSPH @HarvardChanSPH @GardnerPhDt.co/Pik9lK9dCf

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Dr. David L. Katz
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Why These Australia Fires Are Like Nothing We’ve Seen Before t.co/tRGJojsVfE

Recent Media & Latest News

GrubStreet

The Last Conversation You’ll Ever Need to Have About Eating Right

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LinkedIn

Diets to Live and Die For

The basic truths about eating well, for those who haven’t found them, are hiding in plain sight.

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Stunning Secrets of Olive Oil (and Cherries)

This past week, Yale University hosted the Mediterranean Diet Roundtable conference, where I was privileged to serve as MC for the sessions devoted to nutrition science. Among the presentations were two by world leading experts in the bioactive components of olive oil, Eleni Melliou, PhD, and Prokopios Magiatis, PhD, both from the University of Athens.

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