A new study finds that different flours influence the mix of bacteria in sourdough starters, with potential effects on flavor and texture.
In a yearlong clinical trial, a fiber-rich Nordic diet outperformed low-carb and standard dietary advice for people with type 2 diabetes or prediabetes.
A new Cochrane review finds that free or subsidized school meals modestly improve math scores, enrollment and growth for children in low- and middle-income countries.
A clinical trial in adults 60 and older suggests certain plant foods may support healthier aging by influencing inflammation and gut microbes.
Researchers found that molecules in stool samples can reflect what people eat, how their gut microbes respond and even patterns linked to long-term health.
A new global analysis shows that people vary widely in the enzymes their gut bacteria use to break down plant compounds.
New archaeological research shows our ancestors ground, cooked and transformed plant foods long before farming began.
A new study maps the metabolites that move from the intestine to the liver and into circulation, offering clues to how diet and the microbiome influence metabolic health.
New research finds tiny plastic particles can interfere with rumen microbes, raising questions about animal health and food safety.
New research shows that tiny plastic particles in waterways can host harmful microbes, including antimicrobial-resistant strains, raising concerns for coastal food safety and public health.
New mouse research reveals a nerve-to-immune “switch” that responds to eating patterns, offering clues to why late-night meals may disrupt gut repair.
A new Lancet series argues that ultraprocessed foods are reshaping diets worldwide and outlines policy approaches to improve food environments.
A new Lancet review suggests that most people who think they react to gluten are responding to other parts of wheat, fermentable carbohydrates or the way their brain interprets gut sensations.
Young adults ages 18 to 21 ate more, even when they weren’t hungry, after two weeks on a highly ultraprocessed diet, suggesting late adolescence may be a sensitive window for eating behavior.
A controlled feeding trial suggests moderate portions of lean, unprocessed beef did not raise one emerging heart disease marker when eaten as part of a Mediterranean diet.
A first-of-its-kind network connects researchers, chefs and the public to explore how foods like yogurt, kimchi and sourdough may influence gut and overall health.
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.
Researchers in Seoul have identified bacterial species and metabolic pathways linked to coronary artery disease, pointing to a deeper connection between gut health and cardiovascular risk.
New research reveals how everyday foods interact with the microbiome to reduce the risk of harmful chemical reactions inside the body.
New research from Japan shows that underweight women had lower gut diversity and more inflammation-linked bacteria, even when their diets looked the same.
New research from Mass General Brigham shows how gut neurons respond to bacteria, parasites and allergens, offering clues to how the body stays in balance.
A UCLA study links toddlers’ gut bacteria to brain networks tied to anxiety and depression years later.
A large global analysis finds that many people report reactions to gluten or wheat despite no medical diagnosis and the causes may extend beyond food itself.
A new study shows that missing even one essential nutrient can rewire the brain’s senses, guiding animals toward the foods, and microbes, that help them survive.
Scientists uncover how hydrogen gas, the kind behind flatulence, helps keep the gut balanced and healthy.
