All articles tagged with #nutrition research
A large study published in PLOS Medicine finds no link between total ultra-processed food consumption and colorectal cancer risk. However, specific types matter: processed meats increase risk, while ultra-processed whole grains and dairy decrease it. Replacing 10% of ultra-processed foods with minimally processed ones lowers risk by 2%.
A large study published in PLOS Medicine found no overall link between ultra-processed food consumption and colorectal cancer risk in older adults. However, the research revealed that specific types of ultra-processed foods, such as processed meat, are associated with higher risk, while whole grains and dairy from these sources may lower risk. This finding contrasts with broader concerns about rising colorectal cancer rates in younger populations.
A prospective study of 95,612 US adults found that a high sulfur microbial diet (SMD) score is associated with a 23% increased risk of lung cancer incidence and a 19% higher risk of lung cancer mortality. The SMD score, derived from 25 food groups, reflects dietary patterns that may influence gut bacteria producing hydrogen sulfide. While the association weakened after adjusting for overall diet quality, it remained significant for heavy smokers and specific lung cancer subtypes.
A comprehensive review of 22 studies indicates that naturally occurring trans fats in dairy products do not carry the same cardiovascular risks as industrial trans fats. The research, published in Nutrition Research, found no link between dairy-derived trans fats and heart disease, stroke, or type 2 diabetes in both controlled trials and long-term observational cohorts. This challenges the assumption that all trans fats are equally harmful, suggesting that dairy consumption within a balanced diet is not a significant risk factor for cardiometabolic diseases.
Recent research indicates that non-nutritive sweeteners like sucralose and stevia may alter gut bacteria, gene expression, and brain activity, with some metabolic effects persisting across generations in animal models.
A Perspective published in The Journal of Nutrition analyzes the updated 2025–2030 Dietary Guidelines' protein recommendation of 1.2–1.6 g/kg/day. It acknowledges strengths such as a focus on high‑quality protein and potential weight‑management benefits for those with overweight/obesity, but argues the current evidence does not justify a universal higher‑protein intake for all Americans and calls for more diverse research across life stages and populations to strengthen future guidance.
A 2025 paper in JACC: Advances claiming the ketogenic diet does not promote arterial plaque formation has been retracted after widespread critique of methods, data access, and potential conflicts of interest; the journal said the errors were too significant to fix with a corrigendum, and independent reanalyses raised further concerns, fueling ongoing debate about nutrition science and disclosure practices.
Recent research suggests that for most people, reducing saturated fat intake, found in foods like butter and cheese, may not significantly lower the risk of death or cardiovascular disease, challenging traditional dietary guidelines and perceptions about saturated fats.
The article explores the concept of ultra-processed foods (UPFs), their rise in consumption, and their potential health impacts, including links to obesity, chronic diseases, and increased calorie intake, while discussing ongoing debates about their classification and effects.
A study presented at NUTRITION 2025 found that higher blood levels of linoleic acid, primarily found in seed oils like soybean and corn oil, are associated with lower inflammation and reduced risk factors for heart disease and type 2 diabetes, challenging claims that seed oils are harmful.
Pennington Biomedical Research Center is leading a $189 million NIH-funded study involving 10,000 participants to determine personalized nutrition guidance by analyzing how individuals respond differently to foods. The study includes 500 people living at scientific facilities for six weeks, strictly following designed meals and undergoing extensive medical tests. Researchers aim to create algorithms that predict the effects of specific diets on individuals, ultimately providing more accurate and personalized nutrition guidance to help Americans adopt healthier eating habits.
Traditional Chinese foods and ingredients continue to be popular for their flavor and nutritional benefits. Recent research has shown that regular tea consumption can reduce the risk of death and cardiovascular disease mortality. Soy sauce consumption has been linked to high sodium intake and an increased risk of cardiovascular disease. Sesame oil has been found to be a healthier cooking oil compared to alternatives, and tofu is a protein and vitamin-rich source of nutrition that may have a protective effect against coronary heart disease.
Scientists are calling for a consensus on which cognitive tests to use when assessing the impact of nutrition on brain function. They recommend reducing the number of tests and standardizing reporting guidelines, which could enable researchers to pool data and make more confident decisions about how diet affects cognition over the life course. Optimizing nutrition can maintain and possibly even enhance cognitive functions known to be affected by aging, such as memory and processing speed. Evidence has shown that nutrition is associated with changes in cognition from before we are born into our old age.