In 2024, Cheng Fang and a team from the University of Newcastle, Australia, studied micro- and nanoplastics (MNPs) released from self-sealing Ziploc bags used for food storage. Using scanning electron microscopy and Raman imaging, they found that opening and closing bags creates friction, releasing thousands of MNPs per use, ranging from hundreds of nanometers to millimeters.

In 2025, health experts reviewed animal and lab studies on trimethylbenzoyl diphenylphosphine oxide (TPO), a chemical in gel nail polishes banned in the EU but still used in the US. They examined TPO’s effects on reproduction, cancer risk, and skin reactions, using data from rat, rabbit, and human cell tests.

In 2023, Mark Hyman from the UltraWellness Center reviewed research on mitochondria, the cell powerhouses that convert food to energy. They decline with age, causing fatigue, brain fog, muscle weakness, and inflammation linked to diseases like Parkinson's, diabetes, heart disease, and cancer. Exercise triggers mitophagy, clearing damaged mitochondria, with studies showing 20-30% better mitochondrial function in active people vs. sedentary.

In 2025, Emily C. Fraschetti and a team from York University studied 30 healthy young males in a 12-week trial. They did resistance and plyometric exercises twice weekly, with half consuming Greek yogurt (20g protein) and half an isoenergy carb pudding post-workout. They measured inflammation markers like IL-6, TNF-α, and CRP in blood at start, 6 weeks, and end.

In 2025, Sandhya P Chakravartti and colleagues examined 75 young adults in a crossover trial. Sucralose (vs. sugar or water) spiked hypothalamic blood flow by 10-20%, boosted hunger by 15%, and strengthened brain connections for craving and sensing, potentially leading to overeating. Other studies (2022, 2023) showed sucralose alters gut bacteria, increasing glucose intolerance (10-15% worse in mice) and metabolic issues like inflammation.

In 2025, Lucas Santos and a team from Brazil studied Wistar rats fed a high-fat diet from weaning to mimic obesity. They split them into four groups: standard diet, standard diet with extra-virgin olive oil (EVOO), high-fat diet, and high-fat diet with EVOO. They checked body weight, blood sugar, satiety, and brain inflammation markers in the hypothalamic arcuate nucleus.

In 2025, Hailun Xie and team analyzed 6,568 cancer patients from multiple hospitals. They made an inflammatory score from white blood cell count and C-reactive protein levels in blood, grouping it as mild, moderate, or severe. They tracked survival and nutrition changes using stats like survival curves and risk models.

In 2025, GL Ackland and team conducted a randomized, double-blind, crossover trial with 28 healthy adults. They tested a non-invasive ear-clip device delivering gentle electrical pulses to the vagus nerve for 30 minutes daily over one week, compared to a sham device, with a two-week washout period. Exercise capacity (VO2peak), heart rate, breathing rate, and inflammation markers were measured.

In 2025, Éva Szabó from the University of Pécs reviewed 8 studies on how dietary fats affect health. Using trials and meta-analyses, they explored saturated fats (SFAs), trans fats (TFAs), and omega-3s, focusing on obesity, diabetes, heart disease, and gut health in humans and animals.

In 2025, Yosuke Tsuchiya and Eisuke Ochi from Hosei University studied 24 male athletes doing intense leg exercises. They gave half of them 3.6g of omega-3 supplements daily for four weeks before and one week after, while the other half got a placebo, checking muscle strength, soreness, and inflammation markers.

A 2025 randomized, placebo-controlled trial in Nutrients tested the effects of 125 mg/day of a high-potency, fermented ginger extract (12.5 mg gingerols) over eight weeks in 30 men and women (average age 56) with mild to moderate joint or muscle pain. Participants on ginger reported less muscle pain after exercise, improved functional capacity, and lower overall stiffness.

A 2018 editorial in Open Heart by DiNicolantonio & O’Keefe highlights that the typical Western diet—with high omega-6 and low omega-3 fats—promotes inflammation linked to heart disease and chronic illness. They stress the importance of keeping omega‑6/omega‑3 ratios low to reduce inflammatory signaling like platelet aggregation and oxidative stress.

Two 2025 studies in Frontiers in Nutrition show that probiotics do much more than just aid digestion—they can improve mental clarity, reduce inflammation, and support healthy weight and immune function for nearly everyone.

A July 2025 study from researchers in Japan found that certain gut bacteria may block weight loss—even when you eat well. People who ate a healthy diet but failed to lose weight had higher levels of Collinsella, a microbe linked to obesity and fat storage.

A 2025 pooled cohort study of 1.56 million UK adults found that those diagnosed with autoimmune or chronic inflammatory conditions had a 86% higher likelihood of experiencing affective disorders (depression, anxiety, bipolar) compared to people without these conditions.

A year-long, double-blind trial published in Nutrients by Yaikwawong et al. (2025) tested 1,500 mg/day of ethanol-extracted curcumin in patients with MASLD. After 12 months, those taking curcumin had significantly lower liver fat, reduced inflammation, less oxidative stress, and improved body measurements—BMI, waist, and body fat percentage all decreased.

A 2025 study cited in Muscle & Fitness by the National Library of Medicine found that drinking green tea daily for 20 years raised testosterone levels by 30% in men compared to non-drinkers.

A 2025 randomized controlled trial in Nutrients by University of Stanford tested omega‑3 supplementation plus resistance training vs. training alone in 30 healthy, active adults.

A 2025 French study from ANSES found that glass-bottled beverages—like soda, lemonade, iced tea, and beer—contain around 100 microplastic particles per liter, which is 5 to 50 times more than plastic or metal bottles.

A 2025 UCLA pilot study led by Sanjay Mohanty found that a single piece of chewing gum can release between 100 to over 600 microplastic particles per gram, which means a large stick may shed up to 3,000 fragments into your saliva during chewing.