Nutrition
French NutriNet-Santé study links eight food preservatives to higher hypertension risk
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A large French study of 112,395 adults has found that higher consumption of certain food preservative additives—especially non-antioxidant preservatives—was associated with increased incidence of hypertension and, for some exposures, cardiovascular disease. The findings were published online May 20, 2026, in the European Heart Journal.
A Newcastle University-led screening study of nearly 300 adults in northern Britain found persistently high rates of low vitamin D in older people and adults from minoritized ethnic groups, with little evidence that summer months substantially improved levels.
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The West Bengal government has engaged ISKCON to provide midday meals in Kolkata schools, drawing criticism from opposition parties over the exclusion of eggs.
Eliminating sucrose from a low-fat diet worsened glucose tolerance and altered the gut microbiome in mice over 16 weeks, according to results presented on Saturday, June 13, 2026, at ENDO 2026, the Endocrine Society’s annual meeting in Chicago.
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Esti Nurwanti stresses that children need balanced nutrient intake according to age to support growth and focus, not merely eating large amounts.
A ketogenic diet helped three in four participants with anorexia nervosa drop below the diagnostic threshold in a small supervised study. Researchers monitored 22 women over 14 weeks at the University of California, San Diego. The findings suggest the approach may ease compulsive food restriction when combined with professional support.
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A major long-term study has found that eating French fries regularly raises the risk of developing type 2 diabetes, while other potato preparations do not show the same association. Researchers tracked more than 205,000 people over nearly four decades and published their findings in The BMJ. The results highlight how preparation methods and replacement foods affect health outcomes.
Review urges a shift from minimum to “optimal” protein and exercise guidance, author says
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