Latest

diet

·July 16, 2025·4 min read

Eating Eggs May Help Lower Alzheimer’s Risk

A large cohort study of older adults found that eating at least one egg per week was linked to a significantly lower risk of Alzheimer’s dementia. Participants who consumed eggs more frequently also showed less Alzheimer’s-related pathology in their brains at autopsy.

This shows a brain and a packet of sweetener.

Featured Neurology Neuroscience

·July 14, 2025·5 min read

Common Sweetener May Raise Stroke Risk by Altering Brain Cells

A common sugar substitute, erythritol, widely used in “sugar-free” and low-carb products, may increase stroke risk by damaging brain blood vessel cells. A new study found that erythritol exposure reduced nitric oxide, increased vessel constrictors, impaired clot-busting abilities, and boosted free radical production in these cells.

This shows a person sleeping and cheese.

Featured Neuroscience Open Neuroscience Articles

·July 1, 2025·6 min read

Eating Dairy May Trigger Nightmares

A new study links lactose intolerance and food sensitivities to disrupted sleep and frequent nightmares. Researchers surveyed over 1,000 students and found that those with dairy intolerance reported more vivid and disturbing dreams, likely due to nighttime gastrointestinal discomfort.

This shows a person sleeping and a bowl of fruit.

Featured Neuroscience

·June 13, 2025·5 min read

Fruits and Veggies Boost Sleep Quality

A new study finds that eating more fruits and vegetables during the day is linked to improved sleep quality that same night. Researchers discovered that participants who consumed more produce experienced fewer sleep disruptions, including less waking and shallower sleep.

Featured Neuroscience Psychology

·June 4, 2025·5 min read

Low-Calorie Diets May Increase Depression Risk

New research links low-calorie diets with a slight increase in depressive symptoms, particularly among overweight individuals and men. The large observational study analyzed dietary habits and depression scores in over 28,000 U.S. adults.

Featured Neurology Neuroscience

·June 3, 2025·4 min read

Adopting the MIND Diet May Lower Dementia Risk at Any Age

A large study suggests that following the MIND diet—rich in leafy greens, berries, nuts, and olive oil—significantly reduces the risk of Alzheimer’s and related dementias. Drawing on data from nearly 93,000 U.S. adults, researchers found the strongest and most consistent protective effects among African American, Latino, and White participants.

This shows foods entwined into a DNA strand.

Featured Genetics Neuroscience

·May 21, 2025·4 min read

Plant-Based Diet Could Turn Back Biological Aging

A new study suggests that eating more plant-based foods rich in natural compounds called methyl adaptogens—like turmeric, berries, garlic, and green tea—may slow the body’s biological aging process. Researchers analyzed DNA methylation, a cellular marker of aging, in men aged 50 to 72 who followed a nutrient-rich, plant-forward lifestyle.

Featured Neuroscience

·May 20, 2025·5 min read

Acetate and Bacteria Team Up to Burn Fat

A new study reveals that acetate—when paired with specific gut bacteria—can significantly reduce fat and liver mass in both normal and obese mice. Researchers used a supplement called AceCel, which delivers acetate directly to the large intestine, promoting the growth of Bacteroides bacteria.

Featured Genetics Neuroscience

·May 19, 2025·6 min read

Want to Live to 115? Here’s What Research Says You Should Do

New insights from longevity research suggest that lifestyle—not just genetics—plays a vital role in living a longer, healthier life. While rare individuals like 115-year-old Ethel Caterham may benefit from exceptional genes, research shows that physical activity, diet, sleep, and stress management are key factors that can significantly influence lifespan.

This shows a brain and people looking with disgust at a steak.

Featured Neuroscience Psychology

·May 14, 2025·5 min read

Disgust, Not Taste, Drives Vegetarian Meat Avoidance

A new study finds that vegetarians reject meat with the emotion of disgust, rather than simple distaste, mirroring the strong aversion meat-eaters feel toward taboo foods like human flesh or feces. In contrast, disliked vegetables like beets or sprouts are typically rejected due to distaste—an aversion based on taste or texture.

Featured Neuroscience

·May 12, 2025·4 min read

Eating More Ultra-Processed Food Linked to Higher Health Risks

A major new analysis of over 8 million adults reveals that each additional 100 grams per day of ultra-processed food intake significantly raises the risk of hypertension, cardiovascular events, digestive disease, cancer, and death. Ultra-processed foods—like sugary drinks, chips, and packaged snacks—are high in sugar, salt, and additives, and low in essential nutrients.

This shows processed foods and the outline of a person.

Featured Neurology Neuroscience

·May 8, 2025·4 min read

Ultra Processed Foods May Accelerate Parkinson’s Brain Changes

A large new study shows that consuming high amounts of ultra processed foods may be linked to early indicators of Parkinson’s disease. Researchers tracked over 42,000 adults for up to 26 years, finding that those eating 11 or more daily servings of ultra processed foods were 2.5 times more likely to show multiple prodromal Parkinson’s symptoms.