MeSH tree: J02.500.514
New research presented at the International Congress on Obesity (ICO2026), hosted by the World Obesity Federation (WOF) in Mexico City, Mexico, July 15–17, shows how various sectors representing the ultra-processed food (UPF) ...
18 hours ago
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Cambridge researchers have shown how commonly used sweeteners slow the growth of certain gut bacteria. One sweetener in particular—isosteviol—when combined with the antidepressant duloxetine, significantly impaired two important ...
Jul 16, 2026
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Canned cocktails and hard seltzers are being chosen by health-conscious young people as a safer way to consume alcohol, but new Australian research reveals these products are almost universally ultra-processed, potentially ...
Jul 6, 2026
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Since the first introduction of saccharin, an array of artificial and other non-nutritive (i.e., low-calorie or calorie-free) sweeteners have become ubiquitous in the U.S. food supply. However, a growing body of research ...
Jun 30, 2026
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A first-of-its-kind study of supermarket products has found that in total, the plant-based items sampled contained twice as many food additives as the animal-based equivalents. Overall, the plant-based products contained ...
Jun 24, 2026
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A food coloring widely used in the U.S. and worldwide has been found to alter the balance of bacteria living in the gut and may cause low levels of inflammation. Researchers will present these findings at the 2026 American ...
Apr 27, 2026
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Elena Mainetto, from Radboud University, Margaret Westwater, from the University of Oxford, and colleagues at the University of Cambridge explored whether they could change how much people enjoy beverages containing sugar ...
Mar 2, 2026
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An alarming 71% of grocery store baby food products in the United States are classified as ultra-processed foods (UPFs), according to new research published in the journal Nutrients. Researchers at The George Institute for ...
Feb 11, 2026
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A higher intake of food preservatives, widely used in industrially processed foods and beverages to extend shelf-life, is associated with a modestly increased risk of cancer, finds a study from France published in The BMJ.
Jan 7, 2026
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Higher consumption of food preservatives, widely used in industrially processed foods and beverages to extend their shelf life, has been linked to an increased risk of type 2 diabetes.
Jan 7, 2026
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