Nutrition

Researchers at the University of Colorado Boulder have found that erythritol, a common sugar substitute, disrupts brain blood vessel cells in ways that could elevate stroke risk. The study exposed cells to levels from a single sugar-free drink and observed reduced vessel relaxation, impaired clot breakdown, and increased oxidative stress. The findings appear in the Journal of Applied Physiology.

March 25, 2026 Ti AI ṣe iroyin

A new poll reveals that nearly half of U.S. adults do not know processed meat is linked to higher colorectal cancer risk. Conducted by the Physicians Committee for Responsible Medicine and Morning Consult, the survey of 2,202 adults from February 9 to 11, 2026, found strong support for warning labels after respondents learned of the connection. Experts highlight the need for better education amid rising cases in younger adults.

A new assessment reveals that major South African retailers offer limited access to nutritious and affordable food. The report highlights that 87% of analysed products are unhealthy, amid rising food insecurity affecting one in four households. Experts call for stronger regulations and retailer responsibilities to improve the food environment.

March 09, 2026 Ti AI ṣe iroyin

A new study shows that a high-fat ketogenic diet can normalize blood sugar levels in mice with hyperglycemia and enhance their muscles' response to exercise. Led by researcher Sarah Lessard, the research indicates that combining the diet with physical activity leads to better oxygen use and endurance. The findings suggest potential benefits for metabolic health when diet and exercise are paired.

Sara Tendulkar has shared her protein coffee recipe on Instagram, featuring chocolate protein powder, chia seeds, and almond milk. Fitness dietician Ashlesha Joshi explains that the drink can contribute to daily protein intake and help maintain steady energy levels. However, it may not fully replace a complete breakfast.

March 02, 2026 Ti AI ṣe iroyin

A comprehensive study of over 3,500 adults has found that consuming more dietary fibre is associated with increased time in deep sleep. Participants who ate above-average amounts of fibre spent more time in restorative sleep stages and had lower heart rates at night. Greater variety in plant-based foods also helped some fall asleep faster.