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  Exposure to leachate from boiling water from disposable plastic takeout containers (DPTC) can alter gut microbiota and metabolites.
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  Gut microbiota and metabolites vary with exposure duration but show no significant pathology or biochemical difference.

The LE8 score was negatively correlated with the risks of all-cause and CVD mortality in hypertensive patients. Life interventions and management of physical indicators based on the LE8 score may be an effective way to improve mortality in hypertensive patients.

Scientists have discovered that ‘moist’ WBC methods can all significantly cut the production of AGEs in our meals. This is because they stop the Maillard reaction from happening that, in turn, reduces the number of AGEs we consume.

Compared with controls, PVS participants exhibited differences in immune profiles, including reduced circulating memory and effector CD4 T cells (type 1 and type 2) and an increase in TNFα+ CD8 T cells

In a recent study published in the journal Cell Reports Medicine, a group of researchers evaluated the effectiveness and safety of 300 mg Vitamin E in improving liver histology and biochemical markers in participants with Metabolic Dysfunction-Associated Steatohepatitis (MASH).

Higher intake of nuts, whole grains, fruits, vegetables, and fish was associated with a lower risk of all-cause mortality, whereas increased intake of both processed and unprocessed red meat and sugar-sweetened beverages was associated with a higher all-cause mortality risk. Greater consumption of legumes and white meat was more frequently associated with lower mortality, while a non-significant increase in the risk of mortality was attributed to added sugars, eggs, and refined grains.

Our study confirms an association between hyperhomocysteinemia and HF risk in a large, multi‐ethnic cohort. This is the first study to demonstrate that the impact of tHcy differs by HF subtype and appears to contribute more to HFpEF risk than HF with reduced ejection fraction risk.

New research challenges the myth that olive oil leads to weight gain—showing that quality of fat, not quantity, matters most for long-term weight control.