National data show more Americans are taking probiotic supplements, while fiber intake has changed little over more than a decade.
A new review finds that changes in iron absorption, protein use and digestion may help the body adapt over time.
A small human study found connections between the gut microbiome and chemicals measured in different parts of the brain, offering new clues about the gut-brain connection.
Researchers found that gut microbes can combine nitrate and iron into new compounds that improved blood pressure, blood sugar and liver fat in mice.
A study in mice points to a possible way the amino acid leucine could help gut bacteria produce a compound that supports the intestinal barrier, but researchers have not yet tested the approach in children.
Six of 15 adults tolerated more peanut months after treatment, but the experimental therapy did not eliminate their allergies or prove a lasting cure.
In a six-week company-funded trial, a powdered blend containing more than 30 plant ingredients produced broader microbiome changes than a single-strain probiotic, but broader changes do not necessarily mean better health.
Two laboratory studies suggest the microbiome is only part of the story, while offering early clues about how fiber and hard-to-digest plant proteins may influence the chemicals produced in the gut.
A preliminary product analysis found that prebiotic sodas generally contain less sugar than regular soda and more fiber than other soft drinks, but their benefits depend heavily on what they replace.
An athlete-focused review explores how shifting sleep and meal schedules may affect digestion and gut microbial rhythms, but direct evidence in travelers remains limited.
A laboratory study found that some low-calorie sweeteners affected bacterial growth differently when combined with medications, caffeine and other common compounds.
A broad review found promising biological clues, but it did not establish that any food, compound or diet prevents Alzheimer’s disease.
The findings do not show that the amounts commonly found in food harm the human gut.
A preclinical study identified a possible pathway linking short-term fasting, the gut microbiome and intestinal regeneration, but it does not show that cancer patients should fast before treatment.
A large genetic study links irritable bowel syndrome to triglyceride regulation and liver metabolism, but the findings do not show that changing blood fats can treat IBS.
A global analysis found children and teens are eating low amounts of fruits, vegetables, beans, legumes, nuts and seeds, with a notable decline in the United States after infancy.
A study of 150 infants found similar growth and nutrient intake with baby-led weaning and conventional spoon-feeding, but researchers say readiness, food variety and choking safety still matter.
A new study suggests some gut bacteria may get an advantage during weaning because they can use both breast milk sugars and fibers from solid foods.
A new review found signs that nonnutritive sweeteners may affect insulin, blood sugar markers and the gut microbiome, but researchers say the evidence still depends on what they are compared with.
A new study found that urolithin A, a compound made by some gut bacteria from foods such as pomegranates, walnuts and berries, activated pathways tied to intestinal barrier repair.
A new analysis of more than 350 over-the-counter probiotic supplements found little consistency between the bacteria inside the products and the health claims used to market them.
A new peer-reviewed commentary says the next phase of obesity treatment may be more personalized, combining medications with lifestyle support, procedures and better measures of health risk.
A four-month human study suggests a specific prebiotic fiber may influence gut metabolites tied to fatty liver, but researchers say larger studies are needed before it can be considered a treatment.
A new national analysis finds U.S. adults are using more supplements, with growing interest in products marketed for immune, gut, skin, joint and inflammation-related health.
A new model suggests gut microbes help shape how much energy the body absorbs from food, adding nuance to the way scientists think about calories, fiber and metabolic health.
