Emotional memory region of aged brain is sensitive to processed foods

In old animals, three days on a highly processed diet lacking fiber – nutritionally similar to a hotdog on a white-flour bun – was linked to cellular and behavioral signs of cognitive problems traced to the emotional memory center of the brain.
Photo Credit: Kelsey Todd

Scientific Frontline: "At a Glance" Summary

• Main Discovery: Consuming a highly processed, fiber-deficient diet for just three days impairs emotional memory governed by the amygdala in aged brains, causing rapid cognitive and cellular dysfunction regardless of fat or sugar levels.
• Methodology: Researchers fed young and aged male rats either normal chow or one of five refined diets with varying fat and sugar combinations, all lacking fiber, for three days. They then conducted behavioral tests and analyzed gut microbiomes, blood samples, and the mitochondria of brain cells.
• Key Data: All fiber-deficient experimental diets resulted in impaired amygdala-based emotional memory in aged rats and caused a significant reduction in the anti-inflammatory gut molecule butyrate. Hippocampus-related memory was negatively affected solely by the high-fat, low-sugar diet.
• Significance: The rapid vulnerability of the amygdala to refined, low-fiber diets highlights a dietary mechanism for cognitive decline in older adults. This impairment disrupts risk assessment, potentially increasing susceptibility to physical danger, financial exploitation, and scams, and occurs well before diet-induced obesity.
• Future Application: Dietary fiber interventions or direct butyrate supplementation could be developed as targeted preventative or restorative treatments to combat age-related cognitive impairment and regulate brain inflammation associated with poor nutrition.
• Branch of Science: Neuroscience, Nutritional Science, and Immunology.
• Additional Detail: Cellular analysis revealed that the mitochondria within the brain's microglia in aged rats exhibited depressed respiration and failed to adapt to energy demands when exposed to the refined diets, an adaptation failure not seen in younger brains.

Researchers want a better whiff of plant-based proteins

A visualized representation
Image Credit: Scientific Frontline

Scientific Frontline: "At a Glance" Summary

• Main Discovery: A novel two-step fermentation process eliminates 95% to 99% of unpleasant odors in plant-based proteins, significantly improving their sensory appeal.
• Methodology: Researchers utilized a sequential fermentation approach, first applying Lactobacillus plantarum to degrade malodorous compounds, followed by a traditional yogurt culture to develop desirable aromas across eight different plant protein solutions.
• Key Data: Sensory evaluations confirmed a 95% to 99% reduction in key off-flavors—such as "beany," "grassy," and "sulfurous" notes—across all tested proteins, including soy, pea, chickpea, and hemp.
• Significance: This technique addresses a primary barrier to consumer adoption of sustainable plant-based foods by neutralizing the distinct "off" smells that often deter health-conscious eaters from meat and dairy alternatives.
• Future Application: Manufacturers can integrate this cost-effective, time-neutral process into existing production lines to create superior-tasting plant-based dairy alternatives and snacks without raising consumer prices.
• Branch of Science: Food Science and Technology; Nutritional Science
• Additional Detail: Specific additives like allulose were found to enhance the activity of Lactobacillus plantarum, while strawberry preserves improved the performance of the yogurt culture bacteria.

Low vitamin D levels shown to raise risk of hospitalization with potentially fatal respiratory tract infections by 33%

Photo Credit: Karyna Panchenko

Scientific Frontline: "At a Glance" Summary

• Main Discovery: Severe vitamin D deficiency significantly increases the likelihood of hospitalization for respiratory tract infections such as bronchitis and pneumonia.
• Methodology: Researchers analyzed NHS data from 36,258 participants within the UK Biobank to correlate vitamin D serum levels with hospitalization rates for respiratory infections.
• Key Data: Individuals with severe deficiency (below 15 nmol/L) were 33% more likely to be hospitalized than those with sufficient levels (at least 75 nmol/L), with a 4% decrease in hospitalization rate observed for every 10 nmol/L increase in vitamin D.
• Significance: The findings provide empirical data supporting the critical role of vitamin D's antibacterial and antiviral properties in preventing severe respiratory illness and potentially reducing strain on healthcare systems.
• Future Application: Public health strategies may prioritize vitamin D supplementation and fortified food consumption during winter months, specifically targeting high-risk demographics like the elderly and ethnic minority communities.
• Branch of Science: Nutritional Epidemiology
• Additional Detail: Lower respiratory tract infections currently rank among the top leading causes of global mortality for adults over 50 years of age.

Nutritional Science: In-Depth Description

Image Credit: Scientific Frontline / stock image

Nutritional Science is the multidisciplinary study of food and nutrients, investigating how the body ingests, digests, absorbs, transports, utilizes, and excretes these substances, and how they impact overall health, growth, and disease prevention.

Its primary goals are to define the physiological requirements for nutrients across the lifespan, understand the metabolic pathways involved in nutrient utilization, and determine the optimal dietary patterns to reduce the risk of chronic diseases and promote well-being.

Jellyfish can be used to make mayonnaise and butter

Photo Credit: Marat Gilyadzinov

Researchers at the University of Southern Denmark (SDU) have discovered that jellyfish can be used as a food stabiliser. In the future, the slimy creatures may become an important ingredient in a more sustainable food production system.

Food stabiliser.

The word might not sound particularly appetizing, but without food stabilizers, much of the food we eat would be impossible to make. It would not be able to retain its consistency or form but would split or spread out. 

Nature itself has created many stabilizers to maintain the structure of organisms, and over time, we humans have learned to use them in our food. 

The most well-known example in the home kitchen is egg yolk, which allows mayonnaise to bind together. In the industrial food sector, stabilizers are even more crucial. Here, ingredients such as starch, pectin, gelatine, and algal stabilizers are used to achieve the right consistency in everything from ketchup to chocolate milk. 

New study reviews research linking probiotic and prebiotic supplements and skin health

Photo Credit: Christin Hume

Researchers from King’s College London and Yakult Science for Health have conducted a comprehensive review of existing research exploring how probiotic, prebiotic, and synbiotic supplements may influence skin health and disease.

The review mapped 516 studies from around the world examining the relationship between these supplements and various aspects of skin health, from general skin condition to the management of diseases such as atopic dermatitis, psoriasis, and acne. 

Our diet can influence skin health through its impact on the gut microbiome — the community of microorganisms living in our digestive tract. The concept of a gut–skin axis was first proposed nearly a century ago but has gained renewed attention in recent years, as growing evidence suggests that changes in gut microbes can affect skin condition and ageing. Probiotics, prebiotics, and synbiotics are thought to promote skin health by modifying the gut microbiome, which may in turn improve skin function and resilience. 

Polyphenol-rich diets linked to better long-term heart health

Photo Credit: Adél Grőber

People who regularly consume polyphenol-rich foods and drinks, such as tea, coffee, berries, cocoa, nuts, whole grains and olive oil, may have better long-term heart health. 

The research, led by King’s College London, found that those with higher adherence to polyphenol-rich dietary patterns had lower predicted cardiovascular disease (CVD) risk. 

Polyphenols are natural compounds found in plants that are linked to various health benefits, including improved heart, brain, and gut health. 

The study, published today in BMC Medicine, followed more than 3,100 adults from the TwinsUK cohort for over a decade, found that diets rich in specific groups of polyphenols were linked to healthier blood pressure and cholesterol profiles, contributing to lower CVD risk scores. 

Seal milk more refined than breast milk

The Atlantic grey seal nurses its young for only 17 days. This means that the milk must be packed with good stuff to quickly prepare the seal pup for a tough life at sea. Researchers have analysed seal milk and discovered many new types of milk sugar.
Photo Credit: Patrick Pomeroy / contributing author

Researchers have discovered that milk from grey seals in the Atlantic Ocean may be more potent than breast milk. An analysis of seal milk found approximately 33 per cent more sugar molecules than in breast milk. Many of these sugars are unique and may pave the way for even better infant formulas for babies. 

During the 17 days that grey seal pups suckle, they need to get their digestive systems up and running and build up an immune system to protect them against diseases and other dangers they may encounter in the North Atlantic. It is reasonable to suspect that their mother's milk is extremely refined to accomplish this task. An international study with researchers from the University of Gothenburg and Chalmers University of Technology in Nature Communications shows that this is indeed the case. 

“Our analysis shows that grey seal milk is extraordinary. We identified 332 different sugar molecules, or sugars, compared to about 250 in breast milk. Two-thirds were completely unknown previously. Some of these molecules had a previously unseen size of 28 sugar units, which exceeds the largest known sugar units in breast milk, which are 18 units in size,” says Daniel Bojar, senior lecturer in bioinformatics at the University of Gothenburg. 

Scientists Removed Amino Acids From the Diet of Lab Mice — and They Lost Weight

Legumes are a diverse group of plants from the Fabaceae family, including beans, peas, lentils, and peanuts, that grow in pods. They are a highly nutritious food, rich in protein, fiber, vitamins, and minerals, and are often considered a plant-based alternative to animal protein. Legumes also have the unique ability to fix nitrogen from the atmosphere, which benefits soil health.
Photo Credit: Shelley Pauls

It’s not pleasant to shiver from the cold, but for some, it has the appeal of making the body burn more energy as heat than when staying in a warmer environment. According to several studies, exposure to cold is a reliable way to boost energy expenditure in mice and humans. This process of burning energy through heat loss is called thermogenesis.

While scientists and pharmaceutical companies are exploring ways to trick the body into thinking it’s cold—so that it activates thermogenesis and burns energy without the need for ice baths or winter walks in a T-shirt—obesity researchers Philip Ruppert and Jan-Wilhelm Kornfeld from the Department of Biochemistry and Molecular Biology (BMB) set out to investigate another route:

A form of thermogenesis triggered by eating specialized diets rather than temperature.

Kiwis could help manage chronic constipation

Photo Credit: Tom Paolini

Kiwifruits, rye bread and high mineral-content water could all help alleviate chronic constipation.

That’s according to the first ever evidence-based dietary guidelines for adults with chronic constipation, led by researchers at King’s College London.

The new guidelines also show that taking psyllium fibre supplements, certain probiotic strains and magnesium oxide supplements can help to improve constipation.

In contrast, other widely recommended approaches, including generic “high-fiber diets,” and senna supplements (a type of laxative) were found to lack strong evidence of effectiveness.

Study links folic acid to gestational diabetes

Image Credit: Anna Mysłowska-Kiczek

New research led by Flinders University highlights the urgent need to establish a safe upper limit for folic acid intake during pregnancy and to improve guidelines on folic acid supplementation during pregnancy.

A new study by published in the journal Nutrients links the rise in gestational diabetes in part to excess maternal folate levels, due to the dual impact of folic acid (FA, or synthetic folate) in food fortification and higher-than-recommended supplementation doses during pregnancy.

National surveillance shows the incidence of gestational diabetes mellitus (GDM) in Australia has more than tripled, rising from 5.6% in 2010 to 19.3% in 2022.

Omega-3s Can Slow Down Aging Process

In addition to the well-documented health benefits, a recent evaluation of the DO-HEALTH study indicates that the intake of omega-3 fatty acids can also slow down the ageing process.
Photo Credit: Polina Tankilevitch

A daily intake of one gram of omega-3s can slow down biological aging by up to four months, according to an analysis of clinical data from the international DO-HEALTH study led by the University of Zurich. For the first time, epigenetic clocks were used to measure the aging process.

Many people would like to delay or even stop the aging process. Previous clinical studies have shown that a reduced calorie intake can slow down the aging process in humans. Taking vitamin D or omega-3 fatty acids has also shown promising results in slowing biological aging in animals. However, it was unclear whether these measures would also work in humans.

The therapies previously tested in the DO-HEALTH study led by Heike Bischoff-Ferrari are also associated with a slowing of the aging process. These showed that vitamin D and omega-3 fatty acids, as well as regular physical activity, reduce the risk of infections and falls, and prevent cancer and premature frailty. “These results inspired us to measure the direct influence of these three therapies on the biological aging process in the Swiss DO-HEALTH participants,” says Bischoff-Ferrari, professor of geriatrics and geriatric medicine at the University of Zurich.

Pilot study shows ketogenic diet improves severe mental illness

A study led by researchers at Stanford Medicine showed that diet can help those with serious mental illness.

Video Credit: Stanford Medicine

For people living with serious mental illness like schizophrenia or bipolar disorder, standard treatment with antipsychotic medications can be a double-edged sword. While these drugs help regulate brain chemistry, they often cause metabolic side effects such as insulin resistance and obesity, which are distressing enough that many patients stop taking the medications.

Now, a pilot study led by Stanford Medicine researchers has found that a ketogenic diet not only restores metabolic health in these patients as they continue their medications, but it further improves their psychiatric conditions. The results published in Psychiatry Research, suggest that a dietary intervention can be a powerful aid in treating mental illness.

“It’s very promising and very encouraging that you can take back control of your illness in some way, aside from the usual standard of care,” said Shebani Sethi, MD, associate professor of psychiatry and behavioral sciences and the first author of the new paper.

Assessing the impact of sweeteners on appetite

Stevia
Photo Credit: Jan Haerer

Replacing sugar with artificial and natural sweeteners in foods does not make people hungrier – and also helps to reduce blood sugar levels, a significant new study has found. 

The double blind randomized controlled trial found that consuming food containing sweeteners produced a similar reduction in appetite sensations and appetite-related hormone responses as sugary foods - and provides some benefits such as lowering blood sugar, which may be particularly important in people at risk of developing type 2 diabetes. 

The use of sweeteners in place of sugar in foods can be controversial due to conflicting reports about their potential to increase appetite. Previous studies have been carried out but did not provide robust evidence. 

However, the researchers say their study, which meets the gold standard level of proof in scientific investigation, provides very strong evidence that sweeteners and sweetness enhancers do not negatively impact appetite and are beneficial for reducing sugar intake. The study is published in The Lancet eBioMedicine.  

Our study provides crucial evidence supporting the day-to-day use of sweeteners and sweetness enhancers for body weight and blood sugar control. 

Millions are at risk using high arsenic water for cooking

Rice is one of the major cereal crops in the world, contributing to the dietary energy and nutrition of more than half of the world's population.
Photo Credit: Eduardo Prim

The use of water contaminated with higher than recommended levels of arsenic could pose a serious health risk to millions, a new study from the University of Sheffield has found.

Around 32 per cent of the world's population live in countries that do not adhere to the World Health Organization's recommendations on safe limits of arsenic in drinking water

Rice is already known to contain more inorganic arsenic than other cereals

Cooking rice with water containing more than 10 µg L-1 (parts per billion) inorganic arsenic amplifies the risk of arsenic exposure

Long-term exposure to inorganic arsenic in water can cause serious health problems such as cancers, diabetes and pulmonary and cardiovascular diseases

Rice is one of the major cereal crops in the world, contributing to the dietary energy and nutrition of more than half of the world's population

The use of water contaminated with higher than recommended levels of arsenic could pose a serious health risk to millions, a new study from the University of Sheffield has found.

Cranberries provide runners with an all-natural boost, according to new Concordia research

Speed, blood lactate and oxygen levels improve with daily extract consumption
Photo Credit: Rasa Kasparaviciene

Competitive athletes are always looking for an extra edge that can help them improve performance. According to a new study by Concordia researchers published in the journal Physical Activity and Nutrition, they can find one in the common cranberry.

In a series of trials involving trained distance runners, the researchers found that ingesting a cranberry supplement for 28 consecutive days led to noticeable improvements in both performance and muscle fatigue following 1,500-meter time trials. Reoxygenation rates were faster and running speeds improved by 1.5 per cent.

“When it comes to elite athletes, any advantage can make the difference between finishing fifth or on the podium,” says Andreas Bergdahl, an associate professor in the Department of Health, Kinesiology and Applied Physiology and the paper’s senior author.

Even small amounts of licorice raise blood pressure

Researchers have studied how licorice affects blood pressure, among other things.
Photo Credit: Marion Wellmann

It is known that large amounts of licorice cause high blood pressure. A study by researchers at Linköping University now shows that even small amounts of licorice raise blood pressure. The individuals who react most strongly also show signs of strain on the heart.

Licorice is produced from the root of plants of the Glycyrrhiza species and has long been used as an herbal remedy and flavoring. However, it is known that eating licorice can also raise blood pressure. This is mainly due to a substance called glycyrrhizic acid that affects the body’s fluid balance through effects on an enzyme in the kidney. High blood pressure, in turn, increases the risk of cardiovascular disease.

Both the European Union and the World Health Organization have concluded that 100 mg of glycyrrhizic acid per day is probably safe to eat for most individuals. But some people eat more licorice than that. The Swedish Food Agency has estimated that 5 per cent of Swedes have an intake higher than this level.

Could Ultra-Processed Foods Be the New ‘Silent’ Killer?

Hundreds of novel ingredients never encountered by human physiology are now found in nearly 60 percent of the average adult’s diet and nearly 70 percent of children’s diets in the U.S.
Photo Credit: Nico Smit

From fizzy drinks to cereals and packaged snacks to processed meat, ultra-processed foods are packed with additives. Oil, fat, sugar, starch and sodium, as well as emulsifiers such as carrageenan, mono- and diglycerides, carboxymethylcellulose, polysorbate and soy lecithin continue to strip food of healthy nutrients while introducing other ingredients that could also be detrimental to human health.

Hundreds of novel ingredients never encountered by human physiology are now found in nearly 60 percent of the average adult’s diet and nearly 70 percent of children’s diets in the United States.

While obesity and lack of physical activity are well recognized contributors to avoidable morbidity and mortality in the U.S., another emerging hazard is the unprecedented consumption of these ultra-processed foods in the standard American diet. This may be the new “silent” killer, as was unrecognized high blood pressure in previous decades.

Physicians from Florida Atlantic University’s Schmidt College of Medicine explored this hypothesis and provide important insights to health care providers in a battle where the entertainment industry, the food industry and public policy do not align with their patients’ needs. Their findings are published in a commentary in The American Journal of Medicine.

Novel food regulations are a barrier for edible insects

Photo Credit: SatyaPrem

Edible insects could be the key to a more sustainable food system, yet Novel Food Regulations could be restricting alternative environmentally-friendly sources of protein for consumers, a new report has found.

• Edible insect companies could play a part in a more sustainable food system by providing an alternative and environmentally sustainable source of protein, relative to conventional forms of meat

• Research shows that there are still regulatory barriers for the production of edible insects that need to be addressed

• Although not a familiar part of European diets, edible insects are regularly consumed elsewhere in the world

• New report from the University of Sheffield’s Institute for Sustainable Food and the UK Edible Insect Association shows professionally farmed edible insects pose no more risks than commonly eaten foods such as chicken, pork, or shellfish

• Edible insects could be the key to a more sustainable food system, yet Novel Food Regulations could be restricting alternative environmentally-friendly sources of protein for consumers, a new report has found.

Natto Consumption Suppresses Arteriosclerosis

Photo Credit: Seiya Maeda

Natto is widely recognized for inhibiting arteriosclerosis, yet its underlying mechanism remains elusive. Researchers led by the University of Tsukuba studied the effects of natto on arteriosclerosis in mice. The findings showed that consuming natto induced changes in the intestinal microflora, suppressing inflammation and preventing arteriosclerosis.

Atherosclerosis, a chronic condition characterized by the accumulation of lipid and inflammatory cells within the blood vessel walls, causes cardiovascular diseases, such as heart disease and stroke. Natto, a food rich in vitamin K2, has shown promise in mitigating cardiovascular diseases by enhancing arterial flexibility and modulating inflammatory responses. However, the reason why natto suppresses arteriosclerosis remains elusive.