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Category: Research and Discovery

  • Popular childhood drinks may raise blood pressure decades later

    Popular childhood drinks may raise blood pressure decades later

    Drinking fruit juice and sugar-sweetened beverages regularly from childhood into adulthood may increase the likelihood of developing high blood pressure later in life, according to new research published today in the American Heart Association’s flagship journal Circulation.

    “Dietary habits in early life can have lasting health consequences,” said senior study author Vasanti Malik, Sc.D., M.Sc., an associate professor and Canada Research Chair in Nutrition and Chronic Disease Prevention in the department of nutritional sciences at Temerty Faculty of Medicine at the University of Toronto, and an adjunct faculty member in the department of nutrition at the Harvard T.H. Chan School of Public Health in Boston.

    “High blood pressure is also emerging earlier in life, with growing rates being seen in younger adults, in children and adolescents, which highlights the importance of early detection and prevention,” she said.

    Why Early Blood Pressure Risk Matters

    High blood pressure can increase the risk of serious health problems, including heart attack and stroke. Some risk factors, such as family history, age, gender and race, cannot be changed. However, lifestyle factors including poor diet, smoking and low levels of physical activity can also contribute to the development of high blood pressure.

    The new analysis included more than 25,000 participants enrolled in a long-running study of U.S. youths. Through questionnaires completed every 1 to 4 years, participants reported how often they consumed sugar-sweetened beverages such as soda, fruit punch, lemonade, sweetened tea and sports drinks. They also reported their consumption of fruit juice, whole fruit and other foods and beverages, along with information about body measurements, physical activity and smoking.

    Researchers examined whether total fructose intake and the consumption of sugar-sweetened beverages, fruit juice and whole fruit were associated with self-reported diagnoses of high blood pressure. They also created statistical models to estimate what might happen if participants replaced sugary beverages or fruit juice with whole fruit, milk or water. Participants were followed for as long as 25 years.

    Sugary Drinks Linked to a 52% Higher Risk

    Participants who consumed two or more servings of sugar-sweetened beverages each day had a 52% higher risk of developing high blood pressure later in life compared with those who drank fewer than three servings per week. One serving was defined as a 12-ounce can or glass.

    Different types of sugary drinks showed varying levels of risk. Each daily serving of soda was associated with a 23% higher risk of high blood pressure, while each daily serving of sports drinks was linked to a 36% higher risk.

    Fruit juice was also associated with increased risk when consumed in larger amounts. Participants who drank 1.5 or more servings of fruit juice per day had a 35% higher risk of developing high blood pressure than those who consumed less than one serving per week. A serving of fruit juice was defined as an 8-ounce glass.

    Among specific juice types, each daily serving of orange juice was associated with a 20% higher risk of high blood pressure. Apple juice and other juices were not associated with the same increase. However, the researchers cautioned that some orange-flavored beverages containing added sugar may have been incorrectly reported as orange juice.

    Whole Fruit May Be a Better Choice

    The substitution models suggested that replacing one daily serving of a sugary beverage with whole fruit could be associated with a 22% lower risk of developing high blood pressure.

    Replacing one daily serving of fruit juice with whole fruit was associated with a 19% lower risk.

    The models also found that replacing sugar-sweetened beverages with milk or water was associated with up to a 13% lower risk of high blood pressure. However, replacing fruit juice with milk or water was not associated with a significant change in risk.

    The connection between sugary drinks, fruit juice and high blood pressure remained even after researchers considered overall diet quality, physical activity and other factors.

    “Sugar-sweetened beverages, such as soda and sports drinks, which are often marketed as somewhat healthy, should be limited,” Malik said. “Fruit juice intake may be harmless at low levels yet harmful at higher intake levels. They should always be 100% fruit juice, and even so, consumed only in moderation. Whole fruit should be emphasized over sugary beverages.”

    The Source of Sugar May Matter

    A 2026 Dietary Guidance to Improve Cardiovascular Health scientific statement from the American Heart Association recommends minimizing added sugar in foods and beverages.

    American Heart Association volunteer expert Amit Khera, M.D., FAHA, vice-chair of the dietary guidance writing committee, said the association between sugar-sweetened beverages and higher hypertension and cardiovascular risk has been generally consistent across previous research. However, he said the new findings provide several additional insights.

    “First, the focus on childhood and the importance of health behaviors in childhood with adult risk factor development provides a critical opportunity for prevention. As has been seen in adults, the total amount of fructose seems less important for the development of hypertension than the type of food where it is consumed, so sugar-sweetened beverages and fruit juice relate to increased risk, while whole fruit does not.

    “Secondly, there has been a misconception about fructose in general being harmful for cardiovascular health regardless of the source, and that fruit juices are beneficial for health. This study demonstrates that neither seems to be correct,” added Khera, the director of preventive cardiology and clinical chief of cardiology at the University of Texas Southwestern Medical Center in Dallas.

    Khera also pointed out that the study population consisted mostly of White children and adults. “however, non-Hispanic Black and Hispanic American populations have the highest sugar-sweetened beverages intake, so these findings may be even more relevant for those groups.”

    Policies Aimed at Reducing Sugary Drink Intake

    The American Heart Association supports science-based policies designed to reduce the consumption of sugary drinks. These include establishing taxes on sugary beverages, strengthening nutrition standards for school meals, improving “informed dining” in restaurants and raising diet quality within the Supplemental Nutrition Assistance Program (SNAP).

    Research Highlights

    Over a follow-up period lasting as long as 25 years, people who consumed more sugary beverages and fruit juice beginning in childhood had a greater risk of developing high blood pressure than those who consumed less.

    Replacing one daily serving of a sugary beverage with whole fruit, milk or water was associated with a lower risk of high blood pressure. Replacing fruit juice with whole fruit was also associated with lower risk.

    Study Design and Participant Details

    Participants came from the Growing Up Today Study (GUTS), which included GUTS I, launched in 1996, and GUTS II, launched in 2004. Children of participants in the Nurses’ Health Study II were recruited from across the United States.

    The study followed 25,749 participants who were ages 9 to 16 at enrollment, (about 55% female and 96% non-Hispanic White participants) for up to 25 years. By the end of the follow-up period, the median participant age was 36.

    Participants completed 132-item food frequency questionnaires annually from 1996 through 1998, followed by additional questionnaires in 2001, 2004, 2006, 2008, 2011 and 2015. Children who already had high blood pressure or lacked dietary information at the beginning of the study were excluded from the analysis.

    The questionnaires asked participants how often they consumed a standard serving of each food or beverage, with responses ranging from “never or less than once per month” to “6 or more per day.” A serving was defined as a 12-ounce can or glass for sugar-sweetened beverages and an 8-ounce glass for fruit juice.

    Sugar-sweetened beverages included sodas, fruit punches, lemonades, iced teas, sports drinks and non-carbonated fruit drinks. Fruit juice included orange juice, apple juice and other 100% fruit juice beverages. Whole fruits included apples, oranges, bananas, mangos, grapes, pears, melons, strawberries and peaches.

    For the substitution analysis, researchers compared one daily serving of a sugar-sweetened beverage or fruit juice with one serving of fruit juice, milk (1%, 2% and whole milk but not chocolate or flavored milk), water or whole fruit.

    Study Limitations

    Blood pressure outcomes were self-reported in questionnaires completed from 2010 through 2021. Participants were asked whether a healthcare professional had ever diagnosed them with high blood pressure. In the 2010 questionnaire, the earliest option for the year of diagnosis was “before 1996” and responses extended through “2010+.”

    Because the study relied on questionnaires and self-reported diagnoses, it cannot prove that sugary drinks or fruit juice directly caused high blood pressure. Other factors not included in the analysis may also have influenced the results. In addition, because most participants were non-Hispanic White, the findings may not apply equally to populations that were not well represented in the study.

  • Scientists revive a powerful antibiotic that superbugs had defeated

    Scientists revive a powerful antibiotic that superbugs had defeated

    Antibiotic resistance is becoming one of the most serious dangers facing modern medicine. As bacteria evolve, drugs that once worked reliably can lose their effectiveness. This makes common infections harder to treat and can increase the risks associated with routine surgery, cancer care, and other medical procedures.

    Researchers worldwide are searching for ways to stay ahead of these rapidly changing microbes. One promising strategy is not to invent a completely new antibiotic, but to help existing drugs work again. This is the idea behind antibiotic adjuvants, which are companion molecules that do not kill bacteria directly but instead restore the power of antibiotics.

    Building New Molecules to Speed Drug Discovery

    Professor John Moses and his team at Cold Spring Harbor Laboratory (CSHL) have spent years developing chemical reactions that can make the drug discovery process faster and more efficient.

    The researchers use a technique called diversity oriented clicking (DOC), which was created in the Moses laboratory. With this method, they have built a library containing more than 150 different compounds. Molecules from this collection have already contributed to research on both antibiotic resistance and cancer.

    Now, through a collaboration with Scripps Research, the library has helped scientists restore the effectiveness of vancomycin. This powerful antibiotic is commonly used against severe infections, including those caused by MRSA and Clostridium difficile (C. diff). Both pathogens can develop resistance and become “superbugs” that evade frontline drugs such as vancomycin. They can then spread through hospitals, nursing homes, and communities.

    Restoring Vancomycin Against Resistant Bacteria

    In the new study, scientists from the Moses laboratory at CSHL worked with Professor Howard Hang’s team at Scripps to identify a way to make vancomycin effective again.

    The researchers targeted a bacterial enzyme called secreted antigen A (SagA). They blocked the enzyme using a small molecule known as pghi-4, which was first discovered in the Moses laboratory in 2020.

    When drug-resistant E. faecium was treated with both vancomycin and pghi-4, the antibiotic regained its ability to kill the bacteria.

    For Moses, one of the most notable parts of the finding is that the research did not begin as a direct search for a new antibiotic.

    “This discovery came from fundamental chemical research,” he explains. “Reaction development led to the discovery of the first inhibitor of an important enzyme involved in antibiotic resistance. This is a process we’re constantly refining to both keep our library of molecules up to date and add more for collaborators to take advantage of in their research.”

    A Broader Strategy Against Superbugs

    By making the molecular library available to other researchers, the team hopes similar approaches could eventually lead to treatments for additional drug-resistant infections. These could include resistant forms of tuberculosis.

    “This work reflects a philosophy of chemistry that’s designed to accelerate drug discovery in its purest form,” says Moses. “By using reliable, robust, and intelligent chemical reactions, we can build new molecules more efficiently. That’s exactly the approach we used here.”

    As antibiotic resistance grows around the world, the findings show that important medical advances may come from rethinking the chemistry of drugs that already exist. A future treatment may begin not with a new antibiotic, but with a carefully designed molecule that helps an old one work again.

    Funding

    National Institutes of Health, National Cancer Institute, Australian Research Council, New York State Biodefense Commercialization Fund, F.M. Kirby Foundation, Starr Foundation

  • Coffee may help the body fight stress and aging through a hidden cellular switch

    Coffee may help the body fight stress and aging through a hidden cellular switch

    Coffee has repeatedly been associated with longer life and a lower risk of several chronic illnesses. Even so, scientists have not fully understood the biological processes that might explain those benefits.

    New findings from the Texas A&M College of Veterinary Medicine and Biomedical Sciences (VMBS) point to one possible answer. Researchers found that certain compounds in coffee may activate NR4A1, a receptor that is becoming increasingly important in studies of aging, stress responses and disease.

    The research, recently published in Nutrients, offers one of the first direct links between coffee compounds and NR4A1. That connection may help explain some of the broad health effects associated with drinking coffee.

    “Coffee has well-known health-promoting properties,” said Dr. Stephen Safe, distinguished professor and Sid Kyle Endowed Chair in Veterinary Toxicology in VMBS’ Department of Veterinary Physiology and Pharmacology. “What we’ve shown is that some of those effects may be linked to how coffee compounds interact with this receptor, which is involved in protecting the body from stress-induced damage.”

    How NR4A1 Helps Protect the Body

    NR4A1 is part of a group of nuclear receptors that help control gene activity when the body is exposed to stress or tissue damage.

    In earlier research, Safe and his collaborators described NR4A1 as a “nutrient sensor,” meaning that it can respond to dietary compounds and contribute to the body’s ability to remain healthy with age.

    “If you damage almost any tissue, NR4A1 responds to bring that damage down,” Safe said. “If you take that receptor away, the damage is worse.”

    Studies have connected NR4A1 with inflammation, metabolism and tissue repair. Each of these processes is closely involved in age-related conditions, including cancer, neurodegenerative disease and metabolic disorders.

    A Possible Mechanism Behind Coffee’s Benefits

    Large observational studies have linked coffee consumption with a reduced risk of Alzheimer’s disease, Parkinson’s disease and metabolic disease. However, those studies have generally shown associations rather than explaining exactly how coffee might produce protective effects.

    Safe and his team proposed that NR4A1 could be one part of that explanation.

    The project involved researchers from across Texas A&M, including Dr. Robert Chapkin, Dr. Roger Norton, Dr. James Cai and Dr. Shoshana Eitan. Their work helped show coffee’s protective effects in neurological models.

    The researchers found that several compounds in coffee can bind to NR4A1 and alter its activity. The most active included polyhydroxy and polyphenolic compounds such as caffeic acid.

    “What we’re saying is that at least part of coffee’s health benefits may come through binding and activating this receptor,” Safe said.

    In laboratory models, these compounds also changed cell behavior in ways associated with disease protection. They reduced cellular damage and slowed the growth of cancer cells.

    When the researchers removed NR4A1 from the cells, those protective effects disappeared. That result provided additional evidence that the receptor helps mediate at least some of coffee’s biological effects.

    Coffee’s Benefits May Extend Beyond Caffeine

    Caffeine is the largest individual component in coffee, but the study indicates that it may not be the main source of the beverage’s protective effects.

    Instead, naturally occurring compounds that are also present in many fruits and vegetables appeared to have a stronger influence on NR4A1.

    “Caffeine binds the receptor, but it doesn’t do much in our models,” Safe said. “The polyhydroxy and polyphenolic compounds are much more active.”

    This finding may help explain why large population studies have linked both caffeinated and decaffeinated coffee with similar health benefits.

    One Pathway Among Many

    Safe cautioned that coffee is chemically complex and probably affects the body through multiple biological routes.

    “There are many receptors and many mechanisms involved,” he said. “What we’re showing is that this could be one of the important pathways.”

    The study was designed to investigate biological mechanisms. It does not establish direct cause and effect in people or prove that drinking coffee prevents disease.

    “There’s still a lot of work to be done,” Safe said. “We’ve made the connection, but we need to better understand how important that connection is.”

    The results support a growing body of research showing that diet, especially plant-based compounds, can influence biological pathways involved in aging and disease.

    Because NR4A1 plays a role in several medical conditions, the findings may also contribute to future drug development. Safe’s team is studying synthetic compounds that target the receptor more effectively than natural dietary substances, with the aim of developing possible treatments for cancer and other diseases.

    The work also highlights the potential importance of routine dietary choices.

    “Coffee is a very complex mixture of compounds,” Safe said. “It’s a very potent combination.”

    What the Findings Mean for Coffee Drinkers

    The research does not change current recommendations for coffee consumption. People can also respond differently depending on their health, sensitivity to caffeine and other individual factors.

    Still, the findings provide scientists with something that has been difficult to identify: a possible biological explanation for coffee’s long-standing association with better health and longevity.

    “I think it helps explain why coffee has the effects that it does,” Safe said. “It’s not just an observation — there’s a mechanism behind it.”

  • Tiny plastics in drinking water may be making dangerous bacteria stronger

    Tiny plastics in drinking water may be making dangerous bacteria stronger

    Nanoplastics are already a concern because people may ingest them directly, but new research points to another possible danger. These tiny plastic particles may also make harmful bacteria more difficult to control.

    In a study published in Water Research, Virginia Tech researcher Jingqiu Liao and an international team found that nanoplastics can interact with environmental microbes in ways that may create indirect risks to human health, especially through drinking water systems.

    “It is very important to better understand the adverse effects of the nanoplastics on human health, and not just in humans but also in the environment, which indirectly influences human health,” said Liao, assistant professor of civil and environmental engineering. “The nanoplastics can make the antimicrobial-resistant pathogens better survive, which could be harmful to the environment and would have public health implications.”

    Nanoplastics May Complicate Water Treatment

    The researchers reported that bacteria exposed to nanoplastics can become more resistant to disinfectants. That could create serious problems for water treatment facilities and distribution networks designed to keep drinking water safe.

    “When the nanoplastics interact with the biofilm and the bacteria inside them, they can strengthen the biofilm and make it more resistant to any kind of measures that are going to keep the water clean,” said Liao, who is also an affiliate with Fralin Life Sciences Institute’s Global Change Center.

    Jingqiu Liao is an assistant professor of civil and environmental engineering. Photo by Peter Means for Virginia Tech.

    Nanoplastics are a smaller category of microplastics. They range from about one to 1,000 nanometers in size and cannot be seen with the naked eye. In this study, the researchers examined how these particles affect the formation of biofilms inside drinking water systems.

    How Bacterial Biofilms Form

    Biofilms are groups of bacteria that attach themselves to surfaces, including the inner walls of water pipes. The microbes produce a protective material around themselves that helps shield the community from environmental threats.

    Biofilms are not always harmful. In some settings, they can help remove undesirable substances. Inside drinking water distribution systems, however, they can pose a risk because some of the bacteria they contain may cause disease.

    The issue is further complicated by bacteriophages, which are viruses that infect bacteria. Before this research, scientists knew relatively little about how nanoplastics might affect the relationships among biofilms, bacteria, and these viruses.

    “The primary process that we were particularly interested in is how the bacteria and the bacteriophages interact with each other during the process when the nanoplastics influence the biofilm as a whole,” said Liao, also an affiliate with the Fralin Life Sciences Institute’s Center for Emerging, Zoonotic, and Arthropod-borne Pathogens.

    Studying Microbes and Antibiotic Resistance

    Liao specializes in microbial ecology and metagenomic analysis. Her previous work has explored how soil contributes to the spread of antibiotic resistance.

    She also recently received a Scaling Scholarship Award through the College of Engineering’s Major Grants Initiative for work connected to the Nature Communications publication, “Differential roles of deterministic and stochastic processes in structuring soil bacterial ecotypes across terrestrial ecosystems.”

    Nanoplastics Trigger Multiple Bacterial Responses

    The researchers studied a biofilm made up of E. coli and Pseudomonas aeruginosa. When the biofilm was exposed to nanoplastics, the bacteria responded in several ways:

    Different bacteria “talk” with one another and release substances that make the biofilm thicker, heavier, and more protective.

    Prophages, which are phages that insert their own genomes (DNA) into the genomes of bacterial hosts, become active. They destroy the bacterial cells they inhabit while producing large numbers of new virus particles.

    The bacteria defend themselves against the prophages by using clustered regularly interspaced short palindromic repeats (CRISPR) of DNA or RNA cells to target the viruses as part of an antiviral defense system.

    An illustration of the three responses from the bacteria when the nanoplastics come into contact with the biofilm. Image courtesy of Jingqiu Liao.

    Tougher Biofilms Could Threaten Water Systems

    The study found that exposure to nanoplastics increased the physical strength of the biofilm and made it more resistant to disinfectants.

    The authors conclude that “the increased mechanical strength of the biofilm and its resistance to the disinfectants highlight a potential challenge for water treatment and distribution systems, as nanoplastics may increase the formation of difficult-to-eradicate biofilms on the surface of some water treatment and distribution systems.”

    These findings suggest that nanoplastics may make it easier for stubborn biofilms to develop on surfaces used in water treatment and delivery, increasing the difficulty of removing them.

    More Research Is Needed

    Liao said additional studies are necessary to identify the molecular processes that drive the responses of complex biofilms containing multiple microbial species.

    She also noted that particle size may play an important role. Microplastics are larger than nanoplastics and could affect interactions between bacteria and phages in different ways.

    “Overall, our findings provide novel insights into the interplay between nanoplastics and bacterium-phage dynamics, highlighting increased microbial risks associated with waterborne nanoplastics,” Liao said.

    Other researchers in the study include the following:

    • Haibo Wang, associate professor, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, China
    • Hui Chen, associate research fellow, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, China
    • Chujin Ruan, postdoctoral fellow, environmental microbiology, Swiss Federal Institute of Aquatic Science and Technology, Dübendorf, Switzerland
    • Cory Schwarz, postdoctoral fellow, civil and environmental engineering and Rice WaTER Institute, Rice University, Texas
    • Baoyou Shi, professor, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, China
    • Pedro J.J. Alvarez, professor, civil and environmental engineering and Rice WaTER Institute, Rice University, Texas
    • Pingfeng Yu, postdoctoral fellow, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, China
  • Scientists tested 39 sweeteners and found unexpected gut effects

    Scientists tested 39 sweeteners and found unexpected gut effects

    Commonly used sweeteners can directly interfere with the growth of bacteria that help support a healthy gut, according to laboratory research from the University of Cambridge.

    The strongest effect appeared when researchers combined isosteviol, a sweetener used by the food and beverage industry, with the antidepressant duloxetine. Together, the two compounds sharply reduced the growth of two important bacterial species associated with digestive health, blood sugar regulation, and immune function.

    The scientists caution that the experiments were conducted in a laboratory rather than in people. More research will therefore be needed to determine whether the bacterial changes lead to meaningful health effects under real-world conditions.

    Sweeteners May Not Be Biologically Inactive

    Sweeteners are found in countless everyday products, including soft drinks, candy, desserts, breakfast cereals, snacks, and some medications. They are commonly promoted as alternatives that provide sweetness with less sugar or fewer calories.

    However, growing evidence has linked sweetener consumption with conditions including type 2 diabetes, obesity, and cancer. These associations do not prove that sweeteners directly cause those diseases, and researchers are still working to understand the biological processes that might explain the connections.

    One possible factor is the gut microbiome, the enormous community of bacteria and other microorganisms living in the digestive system. These microbes help break down food, produce useful compounds, train the immune system, and influence metabolism. Changes in the number or balance of these organisms may affect health throughout the body.

    Despite the widespread use of sweeteners, relatively little research has examined whether they directly affect individual gut bacteria.

    Professor Kiran Patil from the Medical Research Council (MRC) Toxicology Unit at the University of Cambridge said: “Most of what we know about the potential impact of sweeteners on our health comes from animal research or from population studies. While these studies have indicated involvement of the microbiome in mediating the effect of sweeteners, it’s difficult to know how sweeteners act in the body — is it through direct interactions with our gut bacteria?”

    “Answering this is further complicated by the fact that we rarely ever take sweeteners by themselves — we take them with drinks, in snacks, or even in medication to mask bitterness,” added Dr. Sonja Blasche, a lead author of the study, also the MRC Toxicology Unit.

    Testing 39 Sweeteners Against Gut Bacteria

    For the study, published in Molecular Systems Biology, Dr. Blasche and her colleagues investigated how artificial and low-calorie sweeteners influence gut bacteria. They also examined whether those effects change when sweeteners are mixed with substances commonly encountered in foods, drinks, and medicines.

    The team grew 25 bacterial species separately in the laboratory. The selection included bacteria considered beneficial, neutral, or potentially harmful.

    Each species was then exposed to 39 commercially used sweeteners, including both natural and artificial varieties. The researchers monitored how quickly each bacterial culture multiplied and whether its growth slowed or stopped.

    About three-quarters of the sweeteners affected the growth of at least one bacterial species. Several reduced or completely halted the growth of bacteria associated with a healthy digestive system.

    These findings suggest that some sweeteners are not simply inactive substances that pass through the digestive tract without interacting with the organisms living there.

    More Than 100 Unexpected Interactions

    People rarely consume a sweetener in isolation. It may appear alongside caffeine in a beverage, flavoring in a dessert, or an active ingredient in a medication.

    To recreate some of that complexity, the researchers paired the sweeteners with substances including caffeine, vanillin (vanilla extract), advantame (an artificial sweetener), and eight commonly used drugs.

    The team identified more than 100 cases in which a sweetener’s effect changed when another compound was present. The combined effects became stronger in 34 cases and weaker in 68 cases.

    This means that the impact of a particular sweetener may depend partly on what else is consumed at the same time.

    Antidepressant Combination Stood Out

    The most dramatic result involved isosteviol and duloxetine, an antidepressant prescribed to treat depression, anxiety, and certain types of chronic pain.

    When used together, the compounds strongly suppressed Roseburia intestinalis and Parabacteroides merdae. Both species are considered important members of the gut microbiome and have been linked to digestive health and metabolic regulation.

    Duloxetine is widely used. More than 4.2 million patients in the US received prescriptions for the drug in 2023.

    Studying bacteria one species at a time can reveal direct effects, but the human gut is a crowded ecosystem in which microbes constantly interact. To better reflect those conditions, the scientists constructed a simplified microbial community containing all 25 bacterial species.

    They allowed the community to develop and then exposed it to different combinations of sweeteners and drugs. The team tracked which species became more abundant, which declined, and whether the community retained its overall variety.

    Gut Microbial Diversity Declined

    The combination of isosteviol and duloxetine reduced microbial diversity within the synthetic community. Greater diversity is generally considered a feature of a resilient and healthy gut microbiome, although the ideal microbial composition can vary between individuals.

    The combination also changed the community’s internal balance by allowing some bacterial species to flourish while others declined.

    Additional experiments suggested that these changes increased toxicity toward certain host cells. They also disrupted the activity of other cells involved in inflammation and immune responses.

    These results raise the possibility that interactions between sweeteners, medications, and microbes could influence more than digestion alone. However, the simplified laboratory system cannot fully reproduce the complexity of the human body.

    Dr. Blasche said: “Sweeteners are often marketed as metabolically neutral, but our study challenges this idea. We found that they can directly affect gut bacteria, particularly when mixed with other compounds such as medication and food additives. These common combinations could have unintended effects on our gut microbiome.”

    Human Studies Are Still Needed

    The researchers emphasize that the findings should not be interpreted as proof that sweeteners or the tested combinations cause harm in people.

    The experiments involved bacteria and cell models under controlled laboratory conditions. In the human digestive system, sweeteners may be absorbed, chemically altered, diluted, or broken down before reaching particular microbes. Diet, genetics, medication use, and the existing composition of a person’s microbiome could also change the outcome.

    Future studies will need to determine whether similar interactions occur in humans, what doses would be required, and whether any microbial changes produce measurable effects on health.

    Professor Patil, the study’s senior author, added: “Our study suggests that artificial sweeteners don’t just pass through the body passively — they can interact with gut microbes, and these effects can be amplified or altered by other substances like medications. These findings can help guide new studies towards understanding how sweeteners might influence health in unexpected ways.”

    The research was funded by the European Union’s Horizon 2020 program and the UK Medical Research Council.

  • Chewing bubble gum after beetroot may help lower blood pressure

    Chewing bubble gum after beetroot may help lower blood pressure

    Researchers at King’s College London have uncovered an unexpected connection between chewing sugary gum after eating nitrate-rich vegetables and a temporary reduction in blood pressure. The findings suggest that, under specific conditions, sugary chewing gum can help the body make better use of dietary nitrate found in foods such as beetroot, spinach, and kale.

    Nitrate naturally accumulates in vegetables from the soil, but it does not benefit the body until bacteria in the mouth convert it into nitrite. Nitrite helps relax and widen blood vessels, improving blood flow and contributing to lower blood pressure.

    How Mouth Acidity Affects Nitrate Conversion

    Scientists have long known that oral bacteria are essential for converting nitrate into nitrite. Because this process limits how much nitrate the body can use, researchers have been searching for ways to make the conversion more efficient.

    One possibility is that increasing the acidity of saliva could speed up this chemical reaction. To investigate, the research team tested whether chewing sugar-containing gum, which lowers the pH inside the mouth, would increase nitrite production.

    Dr. Andrew Webb, Clinical Senior Lecturer in the School of Cardiovascular & Metabolic Medicine & Sciences, King’s College London, said: “Whether and how the acidity of the saliva in the mouth impacts the conversion of the inactive nitrate, to the more active nitrite, is a fundamental question, as it impacts a range of important physiological functions including blood pressure. However, this process has not been studied much.

    “While most research suggests that increasing acidity inhibits the conversion of nitrate, this has never been investigated in the whole body, over several hours.

    “Incidentally, we previously found that combining grapefruit juice with beetroot juice decreased the acidity of the saliva and inhibited the conversion of nitrate to nitrite in the saliva. So, we wanted to formally test whether doing the opposite – increasing the acidity of the saliva – would enhance the conversion of nitrate to nitrite.”

    Beetroot Juice and Chewing Gum Study

    Healthy volunteers took part in a crossover study in which they drank a shot of beetroot juice before chewing either sugar-containing (Hubba Bubba® bubble) gum or sugar-free (Wrigley’s Extra®) gum for three to six hours. Throughout the experiment, researchers collected blood and saliva samples and monitored blood pressure. At least one week later, each participant returned to repeat the study using the other type of gum.

    Compared with the sugar-free gum, chewing Hubba Bubba significantly increased saliva acidity, producing a 1.4 point drop in pH. Participants also showed a 45% increase in nitrite levels in the mouth and a 25% increase in nitrite circulating throughout the body.

    The sugary gum group also experienced a measurable reduction in blood pressure. Systolic blood pressure (when the heart pushes blood out) fell by nearly 3 mmHg, while diastolic blood pressure (when the heart relaxes between beats) dropped by almost 2 mmHg compared with chewing sugar-free gum.

    Not a Blood Pressure Treatment

    The researchers emphasize that these findings should not be interpreted as a recommendation to chew sugary gum as a way to control blood pressure. The effects were temporary, and regular consumption of sugary products carries well known risks for dental and overall metabolic health.

    However, the discovery could prove useful for athletes, many of whom already consume beetroot because dietary nitrate has been shown to support exercise performance.

    Dr. Webb added: “The effects were only short-term, lasting several hours, and long-term use of sugar-containing products would not be recommended for dental health. Nonetheless, the classic culinary tradition of following a starter and a main course, especially if they contain nitrate-rich salad leaves and vegetables, with a sweet dessert – which could be fruit – may temporarily increase blood pressure-lowering and exercise enhancement.

    “We also suggest that sugary chewing gum will have a greater effect compared to drinking sugary drinks, as it stays in the mouth for a longer period of time.”

    Future Research Could Benefit Athletes

    Co-author Dr. Charlotte Mills, University of Reading, explained that the findings point to new ways of improving how the body processes nitrate without relying on long-term sugar consumption.

    “The bacteria that live in our mouths play a critical role in converting nitrate from foods such as beetroot into beneficial compounds that help relax blood vessels and lower blood pressure. Our findings suggest that the presence of sugar may create a more favorable environment for this process.

    “We are certainly not suggesting that people should start chewing sugary gum regularly. Frequent sugar consumption is harmful for dental health and is also detrimental to cardiometabolic health when consumed in excess. Instead, our findings provide a proof of concept that we may be able to improve how the body processes dietary nitrate, and future research should focus on developing tooth-friendly, metabolically sound approaches that achieve the same effect.

    “The challenge now is to identify alternative strategies that are both effective and appropriate for long-term use.

    “Because dietary nitrate is already a recognized sports supplement, there is potential to optimize how athletes use it. If we can enhance nitrate conversion, we may be able to improve the physiological benefits that athletes obtain from nitrate-rich foods.

    “We found that something as simple as the type of chewing gum used alongside beetroot juice can influence how effectively the body converts dietary nitrate into compounds that help lower blood pressure.”

    The research team now plans to conduct a larger study involving athletes to further examine how sugary chewing gum affects nitrate metabolism, blood pressure, and exercise performance.

    The findings were published in the British Journal of Clinical Pharmacology.

  • Why are healthy young non-smokers developing lung cancer?

    Why are healthy young non-smokers developing lung cancer?

    A diet packed with fruits, vegetables, and whole grains is widely considered one of the best ways to support overall health and reduce the risk of many diseases, including cancer.

    But new research from the USC Norris Comprehensive Cancer Center, part of Keck Medicine of USC, suggests an unexpected possibility. Findings presented at the annual meeting of the American Association for Cancer Research indicate that younger Americans under age 50 who have never smoked and consume more of these healthy foods than average may face a higher risk of developing lung cancer.

    “Our research shows that younger non-smokers who eat a higher quantity of healthy foods than the general population are more likely to develop lung cancer,” said Jorge Nieva, MD, a medical oncologist and lung cancer specialist with USC Norris and lead investigator of the study. “These counter-intuitive findings raise important questions about an unknown environmental risk factor for lung cancer related to otherwise beneficial food that needs to be addressed.”

    Researchers Suspect Pesticide Exposure May Play a Role

    The researchers emphasize that the foods themselves are not believed to be the problem. Instead, they suspect pesticide exposure could help explain the surprising pattern.

    According to Nieva, commercially grown (non-organic) fruits, vegetables, and whole grains generally contain higher levels of pesticide residues than dairy products, meat, and many processed foods. He also pointed to previous research showing that agricultural workers with long term pesticide exposure experience higher rates of lung cancer, adding support to the hypothesis.

    The study also found that women under 50 who have never smoked develop lung cancer more often than men in the same age group. Women in the study also tended to eat more fruits, vegetables, and whole grains than their male counterparts.

    Rising Lung Cancer Cases in Young Non-Smokers

    Lung cancer has traditionally been associated with older adults, smokers, and men. The average age at diagnosis is 71.

    Although smoking rates have steadily declined since the mid 1980s, helping reduce lung cancer cases overall in the United States, one group has not followed that trend. Lung cancer has become more common among non-smokers age 50 and younger, particularly women, who are now more likely than men in the same age group to develop the disease.

    To better understand why, researchers launched the Epidemiology of Young Lung Cancer Project. The study included 187 people who had been diagnosed with lung cancer by age 50. Participants provided information about their diet, smoking history, demographics, and cancer diagnosis.

    Most had never smoked and were diagnosed with a form of lung cancer that differs biologically from the type typically caused by tobacco use. A 2021 study from the Epidemiology of Young Lung Cancer Project, the Genomics of Young Lung Cancer Project, also found that lung cancers diagnosed in people younger than 40 represent distinct subtypes compared with those seen in older adults.

    Healthier Diets Were Common Among Patients

    Researchers compared participants’ diets with those of the general U.S. population using the Healthy Eating Index (HEI), a measure of overall diet quality scored from 1 to 100.

    The young non-smoking lung cancer patients had an average HEI score of 65, compared with the national average of 57. Women in the study generally scored higher than men.

    Participants also reported eating more fruits, vegetables, and whole grains than the average American. On average, they consumed 4.3 daily servings of dark green vegetables and legumes and 3.9 servings of whole grains. By comparison, the typical U.S. adult consumes 3.6 servings of dark green vegetables and legumes and 2.6 servings of whole grains each day.

    More Studies Are Needed

    Nieva stressed that the proposed connection between pesticide exposure and lung cancer remains unproven and requires additional investigation, especially among younger adults and women.

    The researchers did not directly measure pesticide levels in individual foods eaten by participants. Instead, they estimated exposure using previously published data on average pesticide residues found in food categories such as fruits, vegetables, and grains.

    The next phase of the research will involve measuring pesticide levels directly in patients’ blood or urine samples. That work could help determine whether certain pesticides are more strongly associated with lung cancer risk than others.

    “This work represents a critical step toward identifying modifiable environmental factors that may contribute to lung cancer in young adults,” said Nieva. “Our hope is that these insights can guide both public health recommendations and future investigation into lung cancer prevention.”

    The research was supported by the Addario Lung Cancer Medical Institute, a nonprofit organization dedicated to advancing lung cancer research and care, along with AstraZeneca, the Beth Longwell Foundation, Genentech, GO2 for Lung Cancer, and Upstage Lung Cancer.

    Additional funding came from the National Institutes of Health through grant number R25CA225513 and the National Cancer Institute through grant number P30CA014089.

  • Common blood pressure drug could make cancer therapy far more powerful

    Common blood pressure drug could make cancer therapy far more powerful

    A medication that has long been used to treat high blood pressure could also help make an important class of cancer drugs much more effective, according to new research from Dartmouth Cancer Center (DCC). The study found that the FDA approved drug telmisartan significantly boosted the cancer killing activity of the targeted therapy olaparib, raising the possibility that more patients could benefit from the treatment. The findings were published in The Journal for ImmunoTherapy of Cancer.

    “This study shows that a common, safe, tolerable, convenient, and inexpensive drug may significantly improve how well an important class of cancer therapies works,” said Tyler J. Curiel, MD, MPH, FACP, the study’s senior and lead author.

    Making PARP Inhibitors Work for More Patients

    Olaparib belongs to a group of targeted cancer drugs known as PARP inhibitors. These medicines work by taking advantage of defects in the way certain cancer cells repair damaged DNA. They are especially effective against tumors with problems in homologous recombination DNA damage repair, including cancers linked to BRCA gene mutations.

    Many cancers, however, do not have those DNA repair defects, which means PARP inhibitors are not effective for a large number of patients. Even when the drugs initially work, tumors often become resistant over time.

    The Dartmouth team found that telmisartan can make tumors more sensitive to PARP inhibitors, even if they do not have the DNA repair weaknesses that these drugs typically rely on.

    Stronger Immune Response Against Tumors

    In preclinical experiments, combining telmisartan with olaparib increased DNA damage inside cancer cells while also activating important immune defenses. The treatment combination boosted production of type I interferons, signaling molecules that help the immune system identify and attack cancer.

    “This immune activation appears to be a key reason the combination works so well,” Curiel said.

    A Unique Effect Among Blood Pressure Medications

    Telmisartan is part of the angiotensin II receptor blocker (ARB) family of drugs, which are widely prescribed to treat hypertension. Researchers compared telmisartan with other ARBs and found that its cancer enhancing effects were unique within the class.

    The drug also lowered levels of PD-L1 inside tumor cells. PD-L1 is a protein that many cancers use to avoid detection by the immune system, making this additional effect another potential advantage.

    “Telmisartan has several distinct anticancer effects that, together with targeted therapy, could make tumors more responsive to distinct types of treatments,” Curiel said. “We showed the improved efficacy with PARP inhibitors in this study, but we also have good data showing that telmisartan improves efficacy of distinct chemotherapy classes and immunotherapies in many other cancer types through related mechanisms.”

    Early Clinical Trials Are Already Underway

    Because telmisartan is taken by mouth, has an established safety record, and is well tolerated even by people without hypertension, researchers believe it is well suited for rapid testing in cancer patients. Curiel and colleagues at DCC have already launched two clinical trials to evaluate the combination.

    One study is testing telmisartan with olaparib in men with metastatic, castration-resistant prostate cancer. According to Curiel, the first participant experienced an exceptional response to treatment. A second trial recently enrolled its first patient with platinum-resistant ovarian cancer.

    “We are encouraged by what we are seeing so far,” Curiel said. “Our goal is to determine whether this combination approach can help more patients benefit from greater effectiveness of PARP inhibitors and other cancer treatment classes and potentially overcome resistance to these drugs.”

    Support from the Guyre fund and Gmelich fund at DCC played a key role in completing the research and launching the clinical trials.

  • Scientists discover the one nutrient beneficial parasites can’t live without

    Scientists discover the one nutrient beneficial parasites can’t live without

    Intestinal worms may help reduce inflammation, but new research suggests they can only do so when they have enough dietary fiber to thrive. Without sufficient fiber, these worms enter a hibernation-like state and lose their ability to provide anti-inflammatory benefits.

    The findings, published in Nature Communications, come from parasitologists at the Biology Centre of the Czech Academy of Sciences.

    Why Scientists Are Studying Intestinal Worms

    For most of human history, intestinal parasites were a normal part of the digestive system. In industrialized countries, however, they have become far less common because of improved hygiene and modern medicine. During that same period, autoimmune disorders and inflammatory bowel diseases have become increasingly common.

    This trend prompted researchers about two decades ago to investigate whether certain intestinal worms could be used to treat inflammatory conditions. The approach, known as helminth therapy, has shown promise, but its results have been inconsistent.

    “However, the results of helminth therapy have been inconsistent — sometimes the worms suppress inflammation, sometimes they do not. That’s why we focused on factors that may influence their effects in the gut,” says Kateřina Jirků from the Institute of Parasitology, Biology Centre CAS.

    The team’s research pointed to one major factor: the amount of dietary fiber in the host’s diet.

    How Fiber Changes Worm Behavior

    To better understand the connection, the researchers examined how an intestinal parasite responds to different levels of dietary fiber. They used the rat tapeworm Hymenolepis diminuta, a non-pathogenic species commonly used to study interactions among parasites, gut microorganisms, and the immune system because of its known anti-inflammatory properties.

    Their experiments revealed a striking difference between fiber-rich and fiber-poor diets.

    “We found that when the diet contains a high proportion of structural fiber, the tapeworm is not only in excellent condition but is also able to induce an anti-inflammatory response in the host. When fiber is lacking, the worm enters an energy-saving state resembling hibernation in mammals, and its anti-inflammatory effect disappears,” explains Jirků.

    When the animals consumed a low-fiber diet, the tapeworms were several times smaller, never reached sexual maturity, and failed to produce eggs. Genetic testing also showed widespread shifts in gene expression affecting the worms’ development, metabolism, and reproduction.

    Fiber Reshapes the Gut Microbiome

    The researchers also found that dietary fiber transformed the host’s gut microbiome.

    A fiber-rich diet encouraged the growth of bacteria associated with a healthy intestinal environment. In contrast, a Western-style diet reduced microbial diversity and allowed bacteria linked to dysbiosis to become more abundant. These microbial changes were mirrored by differences in the host’s immune response.

    According to the researchers, the study highlights how strongly diet influences the entire gut ecosystem, from parasites and microbes to the immune system itself.

    Health organizations generally recommend that adults consume about 25 to 30 grams of fiber each day, yet average intake across many Western countries falls below that level. Traditional populations, by comparison, are estimated to consume between 80 and 120 grams of fiber daily.

    Previous research has shown that too little dietary fiber can weaken the gut microbiome, which plays an important role not only in digestive health but also in immune function, brain health, and mental well-being. An unhealthy microbial balance has been associated with a higher risk of allergies, depression, anxiety, and neurodegenerative diseases, including Alzheimer’s disease.

  • This frog bacterium wiped out cancer tumors in mice with a single dose

    This frog bacterium wiped out cancer tumors in mice with a single dose

    Scientists at the Japan Advanced Institute of Science and Technology (JAIST) have identified a naturally occurring bacterium from the intestines of Japanese tree frogs (Dryophytes japonicus) that demonstrated remarkable anticancer activity in mice. The findings, published in Gut Microbes, introduce a new approach to cancer treatment that uses living bacteria to directly target tumors rather than simply altering the gut microbiome.

    Unlike many previous studies that focused on changing the composition of gut bacteria or using fecal microbiota transplants, this research isolated individual bacterial strains, grew them in the laboratory, and delivered them intravenously to attack tumors.

    The team collected 45 bacterial strains from the intestines of Japanese tree frogs, Japanese fire belly newts (Cynops pyrrhogaster), and Japanese grass lizards (Takydromus tachydromoides). After screening the bacteria for anticancer activity, nine strains showed promise. Among them, Ewingella americana produced the strongest results.

    Single Treatment Eliminated Tumors in Mice

    In a mouse model of colorectal cancer, a single intravenous dose of E. americana completely eliminated tumors, producing a 100% complete response (CR) rate. According to the researchers, the treatment outperformed standard therapies used for comparison, including immune checkpoint inhibitors (anti-PD-L1 antibody) and the chemotherapy drug liposomal doxorubicin.

    The researchers emphasize that these findings are limited to mice, but they believe the results provide an encouraging proof of concept for developing new bacterial cancer therapies.

    Dual Attack on Cancer Cells

    The bacterium appears to fight cancer through two complementary mechanisms.

    First, E. americana directly attacks tumors. As a facultative anaerobic bacterium, it thrives in both oxygen rich and oxygen poor environments, allowing it to multiply inside the oxygen deprived regions commonly found within tumors. Once there, the bacterial population increased by roughly 3,000 fold within 24 hours after treatment, directly damaging cancer cells.

    Second, the bacterium stimulates the immune system. Its presence attracted T cells, B cells, and neutrophils into tumors. These immune cells then released inflammatory signaling molecules, including TNF-α and IFN-γ, which strengthened the immune response and promoted cancer cell death.

    Why the Bacteria Target Tumors

    One of the most striking findings was that E. americana accumulated almost exclusively inside tumors and did not colonize healthy organs.

    The researchers believe this tumor specificity results from several factors working together:

    • The low oxygen environment inside tumors encourages bacterial growth.
    • Cancer cells produce the CD47 protein, which suppresses local immune activity and creates conditions that allow the bacteria to survive.
    • Tumor blood vessels are unusually leaky, making it easier for bacteria circulating in the bloodstream to enter tumor tissue.
    • Tumor specific metabolic changes provide nutrients that support bacterial growth.

    Together, these characteristics allow the bacteria to concentrate where tumors are located while avoiding normal tissues.

    Favorable Safety Results

    The research team also evaluated the treatment’s safety.

    They found that the bacteria were rapidly cleared from the bloodstream, with a half life of approximately 1.2 hours, and became undetectable within 24 hours. No bacterial colonization was detected in healthy organs, including the liver, spleen, lungs, kidneys, or heart.

    The treatment caused only mild, temporary inflammation that returned to normal within 72 hours. During a 60 day observation period, the researchers found no evidence of chronic toxicity.

    Expanding to Other Types of Cancer

    The study establishes proof of concept for using naturally occurring bacteria as a cancer therapy. Future research will examine whether the approach can be applied to additional solid tumors, including breast cancer, pancreatic cancer, and melanoma.

    The team also plans to optimize treatment methods through approaches such as dose fractionation and direct injection into tumors. Researchers will also investigate whether E. americana works even better when combined with existing chemotherapy or immunotherapy.

    The findings also highlight the potential value of exploring biodiversity as a source of future medical treatments, offering the possibility of new therapeutic options for patients with cancers that are difficult to treat.

    Glossary

    • Facultative Anaerobic Bacteria: Bacteria capable of growing in both oxygen rich and oxygen depleted environments, allowing them to selectively multiply in the low oxygen conditions found inside tumors.
    • Complete Response (CR): Complete disappearance of detectable tumors following treatment.
    • Immune Checkpoint Inhibitor: Drugs that remove the signals cancer cells use to suppress the immune system, allowing T cells to attack tumors more effectively.
    • CD47: A protein on the surface of cells that sends a “don’t eat me” signal to the immune system. Many cancer cells produce large amounts of CD47 to avoid immune attack.

    The research was supported by the Japan Society for the Promotion of Science (JSPS) KAKENHI Grant-in-Aid for Scientific Research (A) (Grant No. 23H00551), JSPS KAKENHI Grant-in-Aid for Challenging Research (Pioneering) (Grant No. 22K18440), the JSPS Program for Forming Japan’s Peak Research Universities（J-PEAKS） (Grant No. JPJS00420230006), the Japan Science and Technology Agency (JST) Program for Co-creating Startup Ecosystem (Grant No. JPMJSF2318), and JST SPRING (Grant No. JPMJSP2102).