A long-term Italian study finds cancer survivors who ate more ultraprocessed foods had higher death rates, even after accounting for overall diet quality.
A long-term Danish study finds lower dementia risk linked to nitrate from vegetables, while nitrate from drinking water and some animal foods was tied to higher risk, highlighting the importance of dietary context.
A long-term U.S. screening trial suggests consistent heavy alcohol intake raises colorectal cancer risk, while quitting may lower it.
A long-term Australian study suggests even small reductions in average alcohol consumption could lower deaths from several alcohol-related cancers, especially later in life.
A 26-year analysis across five countries finds no increased gastric cancer risk among long-term proton pump inhibitor users.
Analysis of long-term dietary data finds modest associations for certain preservatives, while most showed no link to cancer.
New research helps explain how long-term fat buildup in the liver may change cells in ways that increase cancer risk.
A long-term study suggests diet patterns before diagnosis may help explain differences in outcomes, with processed meats standing out among ultraprocessed foods.
An Italian study suggests cancer survivors who follow healthier eating patterns and other heart-protective habits may live longer than those who do not.
A 20-year study in Bangladesh found that reducing arsenic exposure cut deaths from chronic diseases by as much as 50%.
A long-running study of nearly 30,000 nurses under age 50 found that women who ate more ultraprocessed foods had higher rates of adenomas, colon polyps that can precede early-onset colorectal cancer.
New research reveals how everyday foods interact with the microbiome to reduce the risk of harmful chemical reactions inside the body.
New national research shows widespread gaps in public understanding, especially among those who drink.
In mice, restricting two amino acids more than doubled the effectiveness of a new drug for neuroblastoma, pointing to future cancer therapies that combine nutrition and medicine.
New research shows that olive oil’s key fatty acid could strengthen immune defenses, while fats from palm oil and processed meats may weaken them.
Lab study finds that excess lipids can speed tumor growth and raises caution about very high-fat diets.
A new review highlights how cruciferous vegetables are packed with disease-fighting compounds and how scientists are working to make them even more nutritious.
A small human-sample study found that microplastics can change the mix of gut microbes, echoing patterns seen in depression and colorectal cancer.
A global commission urges plant-rich diets and fairer food systems to save lives and curb environmental damage.
The amino acid stimulated immune cells to help regenerate the intestinal lining, raising hopes for new gut-healing strategies.
A lab study found that the glucose-fructose blend in sodas and juices activated an enzyme that helped colorectal cancer cells metastasize, raising new questions about diet and cancer progression.
Researchers developed a faster, safer way to detect PAHs, cancer-linked compounds that form in grilled, fried and smoked foods.
New U.S. study links heavy reliance on ultraprocessed foods to higher levels of C-reactive protein, while experts call for nuance in how we view processed foods in daily diets.
New research shows rising temperatures drive Americans to eat and drink more added sugars, with the greatest impact on disadvantaged households.
New research finds that “forever chemicals” are more acidic than earlier studies suggested, helping explain why they persist in water and food.
