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Iron overload gradually increases neurons' vulnerability to neurodegeneration

Neurodegenerative diseases affect tens of millions of people worldwide. Among these, Alzheimer's and Parkinson's diseases are the most common; in the United States alone, the Alzheimer's Disease Association and Parkinson's Foundation report roughly 7 million people with Alzheimer's and another million with Parkinson's.

25 Jun 2026

Lack of clean cooking fuel and electricity threatens global health, well-being

At a time when energy security and affordability have risen to the top of the development agenda, 655 million people globally still lack access to electricity, and two billion use polluting fuels and technologies for cooking putting their health and well-being at risk.

25 Jun 2026

Americans favor information and school restrictions for ultra processed foods

If your social media feed has suddenly filled with content about ultra-processed foods (UPFs), you're far from alone. Since Health and Human Services tasked federal agencies last year with developing UPF guidelines, the buzz has been hard to miss.

23 Jun 2026

Industrial processing of food poses health risks beyond poor nutrition

Concerns about the health effects of ultra-processed foods are growing, as studies increasingly link them to conditions such as heart disease, diabetes, and even early death.

4 Jun 2026

The best foods for brain health may change as you age

Investigating brain foods, this review highlights dietary influences on cognition and neurodevelopment, while addressing significant gaps in current research.

3 Jun 2026

Adding herbs and spices makes people choose more vegetables

Enhancing vegetable flavor with spices and offering larger servings can significantly improve vegetable intake in cafeterias, promoting healthier choices.

28 May 2026

How common spices may improve gut, brain, and metabolic health

The health effects of spices are explored, revealing their potential to influence blood sugar, inflammation, and brain function through various mechanisms.

28 May 2026

How do everyday spices help protect the heart?

A Nutrition Reviews supplement article reviewed controlled studies showing that culinary spice and herb blends may improve selected cardiometabolic risk markers, including post-meal triglycerides, insulin responses, inflammation, endothelial function, and 24-hour blood pressure. The review also highlighted exploratory evidence that spices and herbs may influence immune-cell activity, circulating phytochemical metabolites, and gut bacterial composition, while emphasizing the need for longer and more diverse studies.

27 May 2026

Global health progress reversing in several critical areas, WHO warns

While there have been meaningful improvements in global health over the past decade, with millions benefiting from better prevention, treatment and access to essential services, persistent and emerging challenges mean that the world remains off track to achieve any of the health-related Sustainable Development Goals (SDGs) by 2030.

13 May 2026

Urges for cardiologists to screen patients for UPF intake

The European Society of Cardiology identifies ultra-processed foods as a key cardiovascular risk, urging a shift in dietary guidelines for better heart health.

11 May 2026

Five diet patterns shaping health in older Americans

Research identifies distinct dietary patterns in older adults, revealing how nutrition impacts health outcomes and food security among this vulnerable group.

4 May 2026

Breastfeeding’s link to teen cognition emerges after researchers account for family background

A national study of 5,436 Chinese youths found that longer breastfeeding was not linked to cognition before adjustment, but was associated with modestly better math and word-recognition scores after socioeconomic factors were considered. The findings suggest that family socioeconomic patterns can mask breastfeeding-cognition associations, especially in settings where longer breastfeeding is more common among lower-SES households.

27 Apr 2026

Long-term exposure to air pollution (PM2.5) raises risk of developing cancer by 11 % and of dying from cancer by 12 %

The Union for International Cancer Control (UICC), with support from the Clean Air Fund, has released a global report, Clean air in cancer control: An overview of the evidence, presenting data on the scale of cancer risk and mortality from polluted air.

21 Apr 2026

Ultra-processed diets may harm muscle health

Ultra-processed food diets may impair muscle health, with MRI findings showing increased fat infiltration in individuals at risk for knee osteoarthritis.

17 Apr 2026

Can processed meats fit into a healthy diet?

This perspective-style review argues that processed meats remain valuable sources of high-quality protein, essential amino acids, and bioavailable micronutrients despite concerns about sodium, fat, and chronic disease links. It also contends that much of the evidence tying processed meat to adverse health outcomes is observational and potentially confounded, while emphasizing the role of processing in safety, shelf life, and food security.

15 Apr 2026

New embodied AI system teaches users complex movements via muscles

A new system from Yun Ho, Romain Nith, and Pedro Lopes combines AI and electrical muscle stimulation to physically guide users through unfamiliar tasks—marking a leap toward general-purpose, context-aware embodied assistance.

10 Apr 2026

Rising climate pollution may double air quality alerts in the US

Research reveals climate-driven pollution will surge, increasing air quality alerts and highlighting the need for protective actions, especially for seniors.

2 Apr 2026

New research links cooking methods to better nutrient absorption

Researchers at the University of Seville's Food Colour and Quality Laboratory have studied the effects of different cooking methods used for tomatoes and carrots (in the oven, microwave or air fryer, amongst others) on the amount of carotenoids that are potentially available for absorption by the body following the digestion of these foods.

27 Mar 2026

Home cooking may help prevent dementia in seniors

Preparing a home cooked meal at least once a week may cut older people's risk of dementia by 30%, suggests research published online in the Journal of Epidemiology & Community Health.

24 Mar 2026

Firmer potatoes lower post-meal blood sugar spikes

Minimally cooked potatoes may reduce blood sugar spikes, but benefits are short-lived and specific to certain populations, as shown in recent research.

23 Mar 2026