When studying food and diet, it’s challenging to know what people are eating, let alone their risk of disease caused by what they eat. Michigan Medicine cardiologists find a new method to develop blood-based dietary signatures. Venkatesh Murthy, M.D., Ph.D., a cardiologist at the University of Michigan Health Frankel Cardiovascular Center and an associate professor of cardiology at U-M Medical School, suggests that since diet is always in a state of flux, it is important to have a more reliable and precise method of measurement than what we currently have in place.
