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Scientists uncover how the immune system actively builds food tolerance

Food allergies are serious and, for some, potentially deadly. And yet, despite decades of research into allergies and what causes them, very little is known about why the vast majority of people are able to tolerate foods that can sicken or even kill others.

11 Mar 2026

Alcohol intake linked to lower micronutrient intake in men with type 2 diabetes

Researchers analyzed 1,565 Japanese outpatients with type 2 diabetes and found that higher alcohol consumption was associated with lower intake of several micronutrients, particularly potassium, calcium, and vitamins A and C, in younger men. The study also linked alcohol intake to a savory dietary pattern rich in rice, meat, fish, and seasonings, highlighting age- and sex-specific nutritional risks.

9 Mar 2026

New peptide fragments teach the gut to tolerate food

In little moments like when sipping coffee or licking an ice cream cone, it doesn't seem like your body is pulling off a biological miracle. But it is. That cookie is not you-yet when you put it in your mouth, your body is able to tolerate it and process it without any detriment to your health in a process called oral tolerance. How does the human body make that decision between tolerance and rejection?

9 Mar 2026

Post-exercise milk helps protect bone density in adults over 60

The study highlights the role of milk and resistance training in improving bone health and physical performance among older adults through nutrition education.

17 Feb 2026

Higher red meat intake links to greater diabetes odds in large US study

Higher intakes of total, processed, and unprocessed red meat were associated with greater odds of diabetes in a nationally representative sample of US adults. Statistical substitution models suggest replacing red meat with plant proteins, poultry, dairy, or whole grains may be linked to lower diabetes odds, though causality cannot be inferred.

15 Feb 2026

Fermentation breakthrough makes plant-based proteins more appealing

Off-putting smells can make even the healthiest of foods unpalatable.

13 Feb 2026

More iron, less damage: why chronic lung infections persist

Research shows that iron-rich conditions boost Pseudomonas aeruginosa growth and biofilm formation, yet reduce virulence, complicating chronic lung infections.

26 Jan 2026

Algae may help meet future protein demand without straining the planet

This narrative review evaluates clinical evidence on algae and algal proteins as sustainable, nutrient-dense food sources with high protein quality and bioactive compounds. Findings suggest potential benefits for muscle protein synthesis, cardiometabolic markers, immune modulation, and antioxidant status, while emphasizing heterogeneity, short-term data, and the need for longer clinical trials.

20 Jan 2026

Dietary protein reshapes how cholera bacteria colonize the gut

Researchers investigate the role of dietary components and the gut microbiota in cholera.

13 Jan 2026

Study clarifies why most colic isn’t caused by cow’s milk allergy

Cow’s milk allergy rarely causes infant colic on its own, and most excessively crying infants do not have underlying allergy. A short elimination–and–rechallenge trial may help confirm CMA only when colic coexists with other allergic features.

19 Nov 2025

New review reveals which baby foods carry the highest heavy metal risks

This scoping review found that more than 60 percent of infant formulas and baby foods worldwide contain detectable levels of cadmium, lead, and arsenic, with mercury present in more than 30 percent of products. The highest concentrations and regulatory exceedances occurred in baby foods containing fish, rice, and cereals, underscoring persistent global safety gaps.

17 Nov 2025

Daily berries and cocoa enhance mood by targeting key brain pathways

Dietary flavonoids from everyday foods show modest but promising benefits for mood, with the strongest evidence emerging from chronic, anthocyanin rich interventions. Acute effects are mixed, but longer term intake may support emotional well being through mechanisms involving monoamine activity and neuroplasticity.

17 Nov 2025

High protein breakfasts help you feel fuller but do not change how much you eat later

High protein breakfasts, whether plant or animal-based, boosted GLP-1 and PYY and modestly reduced appetite compared with a low protein, high carbohydrate meal. Despite these hormonal and appetite changes, lunchtime energy intake remained unchanged in both younger and older adults.

13 Nov 2025

Baby formula can harbor heat-resistant bacteria even after safe preparation

Research shows that powdered infant formula may contain microbial contaminants despite following 70°C preparation guidelines, highlighting potential risks.

31 Oct 2025

Are ultra-processed plant foods really worse than meat? Scientists weigh in

A new review challenges assumptions about ultra-processed foods, finding that plant-based versions, such as soymilk, meat analogs, and soft margarines, may lower cholesterol and disease risk compared with unprocessed animal foods when used as replacements.

26 Oct 2025

Scientists identify Bidara leaf extracts as the most effective natural antimicrobial source

Researchers tested methanolic extracts from the leaves, bark, roots, stems, and fruits of Ziziphus mauritiana (Bidara) and found the leaves had the strongest antibacterial and antifungal effects. The study highlights the plant’s antimicrobial potential while emphasizing the need for further bioactive compound identification and toxicity testing.

22 Oct 2025

Mediterranean diet linked to dramatically lower odds of endometriosis

A new case–control study found that women with stronger adherence to the Mediterranean diet had dramatically lower odds of endometriosis. Diets rich in fruits, vegetables, fish, and legumes were protective, while higher intakes of meat, dairy, and refined whole grains were linked to increased risk.

22 Oct 2025