Nutrition science informs decisions in health care, public policy, agriculture, and everyday health. 2026 Awards from the American Society for Nutrition (ASN) Food magazine Recognizes outstanding research and reviews that provide insight into a wide range of nutrition topics, as well as the peer reviewers who make publication of this authoritative research possible.
This year’s award-winning papers highlight four distinct but interrelated areas of nutritional science, including medicinal nutrition initiatives, nutrient metabolism, metabolic liver disease, and protein quality. Together, these articles reflect the breadth of research published in the journal and the growing role of food science in addressing the complex challenges of health and the food system.
Authors and reviewers are honored at ASN Nutrition 2026 annual meeting where attendees will have the opportunity to hear from leading researchers on emerging issues shaping the science of nutrition and health.
Explore the award-winning papers below and learn about some of the hundreds of reviewers who have helped improve these articles into the work you’ll read in 2025 and beyond.
In Food magazineMalden Nesheim Food Landscape Award
This award is sponsored by the College of Human Ecology at Cornell University.
Recipients:
- Andrea J. Glenn, PhD, RD, New York University
- Frank B. Hu, MD, PhD, Harvard School of Public Health TH Chan
Dr. Hu will present the Malden Nesheim Landscape Nutrition Award Lecture at NUTRITION 2026.
Perspective: Food is Medicine: Hype or Hope?
Why is this important?
Food is medicine has received increasing attention as health systems, policy makers, and communities explore ways to integrate nutrition into disease prevention and care. This perspective examines how nutritional interventions are used in health and community settings, and also takes a critical look at the evidence supporting these approaches.
The authors highlight both the promise and the hype associated with Food Is Medicine and identify critical gaps that need to be addressed to strengthen research, implementation, and policy development.
The article provides a comprehensive overview of the rapidly developing field of nutritional science. By highlighting both opportunities and limitations, the paper provides a roadmap for future research and policy efforts aimed at maximizing the impact of health interventions.
In Food magazineThe Milton L. Sunday
This award is given by the Sunde family.
Recipients:
- Qiugang Ma, PhD, China Agricultural University
- Ruochen Yang, China Agricultural University
Why is this important?
Calcium and phosphorus are important nutrients in poultry feed and are important for bone growth, egg production and bird health. Improving how birds absorb and use these minerals can enhance skeletal development while reducing phosphorus emissions that can impact the environment.
This study shows that mineral absorption and storage differ in different strains of laying hens and identifies calcium genes involved in calcium and phosphorus transport. Research also highlights the duodenum as an important site of mineral absorption and storage.
These findings can help the poultry industry develop feeding strategies for different strains of laying hens to improve animal health, production efficiency, and environmental sustainability.
In Food magazineA. Katharine Ross Award in Experimental Nutrition
This award is sponsored by Research Diets, Inc.
Recipients:
- Katherine B. Chan, Ph.D., University of Alberta
- Emily Berg, MsC, University of Alberta
Why is this important?
Metabolic-associated steatotic liver disease, or MASLD, affects approximately one-third of adults worldwide and currently has few effective treatment options. This study shows that non-fat milk can help slow down early liver accumulation by improving liver processes and fat burning.
The researchers found that skim milk may offer a greater protective effect than whole milk by supporting the liver’s ability to metabolize fats more efficiently.
If these findings are confirmed in humans, nonfat dairy may become a practical and inexpensive dietary approach to reduce the risk of liver disease and support metabolic health.
In Food magazineThe Teresa A. Davis in Growth and Protein Nutrition
This award is supported by donations to the Teresa A. Davis is supported
Recipients:
- Suzane M. Hodgkinson, PhD, MSc, Riddett Institute, Massey University
- Paul J. Mugan, PhD, Massey University
Why is this important?
Accurate information on amino acid digestibility is important for evaluating protein quality, especially in areas such as global nutrition, child growth, and healthy aging.
This study determined how efficiently amino acids from 97 common foods are digested in the small intestine, using pigs as a model for human digestion. The researchers found significant differences in digestibility among food types and produced one of the largest standardized compilations of amino acid digestibility for human nutrition.
The findings will help improve protein quality assessment, diet planning, and understanding how different foods contribute to amino acid requirements. The data set also strengthens the scientific basis for calculating the digestible amino acid score, or DIAAS, a method used to assess the quality of protein in food.
Recognition of excellence in peer review
In addition to honoring outstanding research, Food magazine recognizes dedicated reviewers whose expertise helps maintain the quality and integrity of the scientific record.
Continue the conversation at NUTRITION 2026
Together, these award-winning papers and the people who support their publication reflect the widening scope of food science, from public health and clinical nutrition to animal science and the measurement of protein quality. They highlight the importance of rigorous evidence in addressing complex health and food system challenges and demonstrate how nutrition research can inform future policy, practice and innovation.
These award-winning studies are just a sample of the research and scientific discussions that will be on display at NUTRITION 2026. Authors and reviewers will be recognized during the meeting, where attendees will have the opportunity to interact with leading researchers and explore emerging issues shaping the future of food science.
It’s not too late to register Nutrition 2026.
