Study finds toddlers who eat more ultra-processed foods show slightly higher behavioral symptoms

	Nutrition
	The latest nutrition news from News Medical

	Study finds toddlers who eat more ultra-processed foods show slightly higher behavioral symptoms A prospective analysis of 2,077 children in the Canadian CHILD Cohort Study found that higher intake of ultra-processed foods at age three was associated with slightly higher behavioral and emotional symptom scores by age five. Modeling showed that replacing 10% of calories from ultra-processed foods with minimally processed foods was associated with modestly lower symptom scores.

	Berries, apples, and citrus linked to greater happiness and optimism A study links flavonoid-rich diets to sustained happiness and optimism, highlighting the bidirectional relationship between diet and psychological well-being.

	Study finds most sustainable diet indices overlook industrial food processing A scoping review of 57 studies found that most tools used to assess sustainable diets focus on food production and consumption while largely ignoring food processing and other stages of the food system. The findings suggest that overlooking ultra-processed foods and processing impacts may lead to incomplete sustainability assessments and highlight the need for more comprehensive evaluation frameworks.

			Most weight lost on GLP-1 drugs returns within a year after stopping The cessation of GLP-1RAs is linked to a 60% weight regain within a year, emphasizing the importance of tailored strategies for effective long-term weight loss.

			Researchers propose that Parkinson’s disease may start in the gut, not the brain A perspective in The Journal of Clinical Investigation argues that environmental exposures may interact with the gut microbiome and intestinal barrier to trigger biological processes linked to Parkinson’s disease. The authors propose that cumulative environmental stressors can erode host resilience, promoting α-synuclein pathology, immune activation, and neurodegeneration.

			Dietary fat ratios impact the strength of immune cells and ability to fight disease The types of fats we consume directly impacts the survival and strength of the body's immune cells and ability to fight disease, researchers have found.

			Using microwave frying to create heart-healthy production methods Fried foods are popular with consumers, but their high fat content can contribute to health challenges like obesity and hypertension. If the food industry can offer lower-fat options of similar quality, people can more easily make health-conscious food choices.

	Specific gut bacteria may signal long-term risk of heart and metabolic disease Researchers analyzed gut microbiome profiles from 4,792 adults in the HELIUS cohort and tracked cardiometabolic outcomes over time to determine whether specific microbes predict disease risk. Certain microbes were linked to higher or lower cardiovascular risk, while plant-derived microbial metabolites suggested potential diet–microbiome interactions influencing heart health.

	Postbiotics may help treat PCOS by restoring microbiome balance Emerging studies suggest postbiotics could aid PCOS management by restoring gut microbiome balance and enhancing insulin sensitivity and hormonal regulation.

	Weekend lie-ins may boost insulin sensitivity, but too much may backfire This study explores the relationship between sleep patterns and insulin sensitivity, emphasizing the impact of weekday sleep and weekend catch-up on metabolism.

	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?

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