Nutrition Science

Eating More Beans, Soy Linked to Lower High Blood Pressure Risk

A major review of long-term studies found people who ate more legumes and soy foods were less likely to develop high blood pressure, though the research cannot prove these foods alone were responsible.

Heart Experts Say Ultraprocessed Foods May Raise Cardiovascular Risk

A major European cardiology consensus says diets high in ultraprocessed food are consistently linked to worse heart health, but much of the evidence remains observational.

Study Finds Many Major Restaurant Chains Miss Voluntary Nutrition Targets

A UK analysis of top restaurant chains found wide gaps in sugar, salt and calorie goals, raising bigger questions about whether voluntary nutrition standards are enough.

Can Cranberry Juice Help Fight UTIs?

A new lab study suggests cranberry juice compounds may help certain antibiotics work better against some UTI-causing bacteria, but researchers say human benefits remain unproven.

Study Finds Low-Level Mycotoxins in Plant-Based Meat, Milk Alternatives

A UK market survey found naturally occurring fungal toxins in plant-based products, but levels were below current European safety guidelines.

Higher Egg Intake Linked to Lower Alzheimer’s Risk in Long-Term Study

A large observational study of older adults found that people who ate eggs more often were less likely to be diagnosed with Alzheimer’s disease over time, though researchers cannot say eggs themselves were the cause.

Semaglutide Linked to Fewer Heavy Drinking Days in Small Trial

A randomized trial found semaglutide reduced heavy drinking more than placebo in adults with alcohol use disorder and obesity.

Vegan Diet Cut Food Emissions More Than Mediterranean Diet in Small Trial

A randomized study found a low-fat vegan diet lowered food-related greenhouse gas emissions more than a Mediterranean diet while also improving several metabolic markers.

Plant-Forward Eating May Help Lower a Key Inflammation Marker

A small meta-analysis of randomized trials suggests plant-based eating patterns may reduce C-reactive protein, a marker linked to inflammation, though the findings do not prove that simply cutting animal products guarantees better health.

A Meal May Temporarily Change How Immune Cells Respond

New research in humans and mice suggests eating may create a short-term metabolic state that can shape T cell readiness, though the findings do not mean specific meals or eating patterns directly “boost” immunity.

Experimental Drug Shows Promise for Celiac Disease

A new clinical study suggests an experimental treatment may help reduce some harmful effects of accidental gluten exposure, though it is not a cure.

Nutrition and Exercise Before Surgery May Improve Recovery

A meta-analysis of randomized trials suggests structured pre-surgery programs may help reduce complications and shorten hospital stays, though results likely depend on the type of surgery and support provided.

Scientists Found a New Way to Measure Coffee Flavor

New research suggests electrochemistry could help coffee shops more precisely measure flavor consistency, offering a new scientific lens on one of the world’s most personal daily rituals.

Study Links Ultraprocessed Foods to Lower Focus in Adults

A cross-sectional study found an association between higher ultraprocessed food intake and lower attention scores, even among adults with otherwise healthy diets.

Legumes and Soy Intake Linked to Fewer COPD Symptoms

Higher isoflavone intake was associated with fewer symptoms in a new study.

Vitamin D May Lower Diabetes Risk for Some People

A new analysis of a clinical trial found reduced risk only in people with certain gene variations.

Crowded Grocery Aisles May Change How You Shop

A new study suggests that in-aisle displays can make stores feel more cramped, reducing how often shoppers engage with products and lowering overall sales.

The Biggest Diet Risks for Heart Health Aren’t What You Might Expect

A global analysis finds that a few common gaps in everyday eating patterns account for millions of heart-related deaths each year.

Can Processing Make Peanuts Less Allergenic? Early Research Explores a New Approach

A lab study suggests a non-heat treatment can change peanut proteins, but it’s far from making peanuts safe for people with allergies.

FDA ‘Healthy’ Label May Change What People Buy and What They Pay

A new study finds that shoppers were more likely to choose certain snacks and pay more for them when they carried a government-backed “healthy” label.

Fermented Foods Contain More Microbial Protein Than You Might Think

A new analysis finds that microbes contribute a meaningful share of the protein in foods like yogurt, cheese and bread.

Diet or Antibiotics for IBS? New Study Suggests Both Work About the Same

Researchers found similar symptom relief from a low FODMAP diet and a common antibiotic, with gut bacteria differences helping explain why some people respond and others do not.

Why Some Cancer Treatments Can Make Food Taste Off

New research suggests certain drugs may change the balance of cells inside taste buds, altering how flavors are perceived.

Breast Milk May Help Balance ‘Good’ and ‘Bad’ Bacteria in Babies’ Guts

New research shows how compounds in breast milk support a delicate microbial balance, including bacteria often seen as harmful.

Coffee’s Gut-Brain Promise Comes With Caveats

A small human study found links between coffee, mood and the gut microbiome, but it does not prove coffee improves mental health.