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A study of 27,000 adults links bean products and soy compounds to lower kidney disease odds

A cross-sectional study of 27,003 adults in Northeast China found that higher consumption of processed bean products and soy isoflavones was associated with lower odds of chronic kidney disease, while plain bean intake showed no significant association. The relationship with soy isoflavones was stronger in women, although the observational findings cannot establish whether these foods protect against kidney disease.

4 Nov 2026

Eating walnuts was linked to higher IgG levels, but what does that mean for health?

A two-year randomized trial involving 474 older adults found that daily consumption of 30–60 grams of walnuts was associated with 6% higher total serum IgG concentrations compared with a control diet, with an 11% difference observed among US participants. Walnut consumption did not significantly affect IgM, MDA-LDL or MDA-LDL-specific antibodies, and whether the modest IgG difference has meaningful cardiovascular benefits remains unknown.

1 Nov 2026

Rice, fish and pickles: Is the traditional Japanese diet as healthy as we think?

A systematic review of 37 studies found that greater adherence to predefined Japanese-style dietary patterns was associated with lower all-cause and cardiovascular mortality, based on pooled evidence from three cohort studies. However, health associations varied according to dietary composition, suggesting that traditional Japanese diet scores alone may not adequately distinguish the potential benefits and risks of different food combinations.

20 Oct 2026

Children's Colorado launches new program to expand treatment options for children with food allergies

Children's Hospital Colorado's Allergy and Immunology Center today launched its Sublingual Immunotherapy Program at its Anschutz Medical Campus in Aurora, expanding treatment options for children with certain food allergies.

1 Sep 2026

Sprinters and non-athletes had similar gut diversity, but one key difference emerged

College sprint athletes showed a distinct gut microbial community structure, including higher abundance of Segatella copri and Bifidobacterium adolescentis, compared with non-athletic students. Their microbiomes also showed predicted enrichment of carbohydrate and amino acid metabolism pathways, while exploratory analyses linked several dietary factors with the signature bacteria.

20 Aug 2026

Sustainable algae protein enhances ketchup's nutritional value and quality

Added protein is showing up in foods from breakfast cereal to pasta, but not many condiments … yet. Researchers reporting in ACS Food Science & Technology have now developed an enriched tomato ketchup by incorporating protein extracted from algae.

7 Aug 2026

Soy lysolecithin reduces salt-induced hypertension and cognitive decline

High salt (HS) intake is a major global health concern, closely linked to hypertension and growing evidence of cognitive and emotional decline.

31 Jul 2026

Plant-based diets offer heart benefits but may require supplements

A study reveals unsupplemented vegan diets in Northeast China lead to micronutrient deficiencies, despite benefits for body composition and cholesterol levels.

2 Jul 2026

Gut microbes emerge as potential players in estrogen-driven cancers

A new review maps how the endocrine-microbiome axis expands the estrobolome concept, showing that gut microbes may alter estrogen recycling, produce hormone-like metabolites, and shape inflammation and tissue environments in hormone-driven cancers. Human evidence remains mostly associative, so the authors call for causal models, longitudinal multi-omics, multi-kingdom profiling, and sex-stratified studies before microbiome-guided cancer strategies enter routine care.

25 Jun 2026

Study sheds light on why red meat may worsen inflammatory bowel disease

New research sheds light on why red meat may worsen inflammatory bowel disease (IBD) - and how other protein sources could help protect the gut.

24 Jun 2026

Trial identifies 4 grams a day as the tested safe level for L-tyrosine in healthy men

A randomized, crossover trial in healthy adult men found that 4 weeks of L-tyrosine supplementation at doses up to 4 g/day did not cause clinically meaningful changes in safety markers, diet, blood pressure, or body measures. The highest tested dose, 4 g/day, was identified as the no-observed-adverse-effect level under the study’s four-week conditions, although broader and longer-term studies are still needed.

23 Jun 2026

Sidewalk yeast species could lead to eco-friendly mosquito traps

An orange-colored yeast species isolated from a Baltimore sidewalk several years ago could be the basis of eco-friendly mosquito traps that reduce malaria transmission, according to a new study from researchers at the Johns Hopkins Bloomberg School of Public Health.

17 Jun 2026

Survey: Many Americans unaware of diet's impact on cholesterol

On the heels of updated cholesterol management guidance that recommends earlier screening and establishes target goals for LDL "bad" cholesterol based on an individual's risk factors, a new Physicians Committee for Responsible Medicine/Morning Consult survey finds that one in five U.S. adults is unaware that what they eat directly affects blood cholesterol levels.

8 Jun 2026

Expert review examines widely-held beliefs about dietary protein needs and benefits

A newly published peer-reviewed paper in Critical Reviews in Food Science and Nutrition synthesizes findings from a February 2025 scientific workshop.

8 Jun 2026

Tomato-soy juice curbs inflammation in obese adults

Drinking tomato-soy juice loaded with compounds shown in animal studies to promote health lowered pro-inflammatory proteins in healthy adults with obesity after four weeks, a new study found.

26 May 2026

Diet and inflammation may play a role in progressive vitiligo

A small case-control study linked higher Dietary Inflammatory Index scores with progressive vitiligo, suggesting that pro-inflammatory dietary patterns may be associated with disease occurrence or progression. The findings support further research into diet, inflammation, and the gut-skin axis as potential targets for vitiligo prevention and management.

25 May 2026

Legumes and soy foods may help reduce hypertension risk

A higher dietary intake of soy and legumes is linked to a lower risk of high blood pressure, finds a pooled data analysis of the available evidence, published in the open access journal BMJ Nutrition Prevention & Health.

8 May 2026

Soy-based nutrients may help reduce COPD symptom burden

Higher isoflavone consumption is associated with improved respiratory health in former smokers with COPD, highlighting diet's role in disease management.

28 Apr 2026

Legume and soy consumption may improve COPD symptoms

Consuming legumes and soy-based foods may help improve symptoms of chronic obstructive pulmonary disease (COPD) by reducing inflammation and irritation, according to a new study in the March 2026 issue of Chronic Obstructive Pulmonary Diseases: Journal of the COPD Foundation, a peer-reviewed, open access journal.

23 Apr 2026

Fermentation boosts anti-inflammatory power in dairy alternatives

Investigating fermented oat and soy drinks, this study highlights their potential to enhance anti-inflammatory bioactivity through lipid transformation.

20 Apr 2026