01/16/26 - #567

Good morning. In today’s edition:

  • A New Study Suggests That a Diet Rich in Fruits and Vegetables Protects the Brain From the Damaging Effects of a High-fat Diet. In a Dose-dependent Response, Mice Fed the Highest Concentrations of the Supplement Retained Memory Function and Lowered Oxidative Stress Despite a Western Diet

  • Obesity Impairs Gut Repair via AFABP-mediated Iron Overload in Intestinal Stem Cells

  • A New Study Links Common 'Forever Chemicals' to a Higher Risk of Liver Disease in Adolescents: PFAS May Triple the Chances of Adolescents Developing a Metabolic Associated Liver Disease (MASLD), Known as Fatty Liver Disease

  • New Study Suggests a High Consumption of Food Preservatives Increased the Risk of Type 2 Diabetes by Almost 50%. This is the First Study in the World on the Links Between Preservative Additives and the Incidence of Type 2 Diabetes

…and lots more. Have a great day!

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FOOD & NUTRITION

A New Study Suggests That a Diet Rich in Fruits and Vegetables Protects the Brain From the Damaging Effects of a High-fat Diet. In a Dose-dependent Response, Mice Fed the Highest Concentrations of the Supplement Retained Memory Function and Lowered Oxidative Stress Despite a Western Diet

A new study suggests that eating more fruits and vegetables may help protect the brain—even when following a high-fat, Western-style diet.

Researchers gave mice a high-fat diet similar to the typical Western diet. Over time, the mice began to show signs of memory loss and brain stress. But when the researchers added fruits and vegetables to the diet, things changed. The more fruits and vegetables the mice ate, the better their memory and brain function stayed.

The study tested several diet groups. Mice who got the highest amount of fruits and vegetables—equal to about 8 to 9 servings per day for humans—performed the best. They showed less memory loss and lower signs of oxidative stress, a form of damage in the brain linked to aging and disease.

While this was a small study done on animals, the results point to a possible protective role of fruits and vegetables against diet-related brain decline. In short: even if your diet isn’t perfect, adding more fruits and vegetables may help protect your brain.

This study offers early but promising support for eating more produce—not just for your body, but for your brain, too.

Disclaimer: This study was done in animals. More research is needed in humans to confirm the same effects. Talk to your doctor before making major dietary changes.

WEIGHT LOSS

Obesity Impairs Gut Repair via AFABP-mediated Iron Overload in Intestinal Stem Cells

A new study shows that obesity may make it harder for the gut to heal after injury. The reason may be a protein called AFABP, which is made by fat cells.

In people with obesity, there is more AFABP in the body. This protein can carry fat, but it also seems to cause too much iron to build up in special stem cells in the gut. These stem cells help repair the gut lining when it gets damaged.

When too much iron builds up, these stem cells stop working the way they should. As a result, the gut doesn’t heal as well. This may be one reason why people with obesity can have more gut problems or slower healing after illness or injury.

In the study, mice that were given extra AFABP had slower gut repair, even if they were not obese. But when researchers blocked AFABP or lowered iron levels, gut healing improved. Some treatments that helped included using iron blockers or activating certain parts of the cell that help clean out waste.

This research helps explain how body fat may affect gut health. It also shows that treating this fat-related pathway might help people with obesity recover faster from gut issues like colitis.

More studies are needed, but this discovery may lead to new ways to support gut healing in the future.

Disclaimer: This article is for informational purposes only and is not medical advice. Talk to your doctor before making any health changes.

HEALTH

A New Study Links Common 'Forever Chemicals' to a Higher Risk of Liver Disease in Adolescents: PFAS May Triple the Chances of Adolescents Developing a Metabolic Associated Liver Disease (MASLD), Known as Fatty Liver Disease

A new study shows that certain “forever chemicals” may raise the risk of liver disease in teens. These chemicals, called PFAS, are found in things like nonstick pans, water-resistant clothes, food wrappers, and some cleaners. They stay in the body for a long time and don’t break down easily.

Researchers from the University of Southern California and the University of Hawai‘i found that teens with more PFAS in their blood were up to three times more likely to have a liver problem called MASLD. MASLD stands for metabolic dysfunction-associated steatotic liver disease. It used to be called fatty liver disease.

MASLD is a slow, silent disease. Some people feel tired or have belly pain, but many have no symptoms. Over time, it can lead to diabetes, heart problems, liver damage, or even cancer.

The study looked at 284 teens and young adults in Southern California. Many had parents with type 2 diabetes. Blood tests and scans showed that those with more PFAS had more liver fat. Some teens with certain genes or habits—like smoking—had an even higher risk.

Almost everyone in the U.S. has PFAS in their blood. These chemicals can also be found in drinking water. Teens may be more at risk because their bodies are still growing.

Experts say cutting PFAS exposure early in life could help prevent future health problems. More studies are needed, but this research is a warning to reduce PFAS where possible—for the health of the next generation.

New Study Suggests a High Consumption of Food Preservatives Increased the Risk of Type 2 Diabetes by Almost 50%. This is the First Study in the World on the Links Between Preservative Additives and the Incidence of Type 2 Diabetes

A new study found that eating too many food preservatives may raise the risk of type 2 diabetes by almost 50%.

Researchers followed over 100,000 adults in France between 2009 and 2023. People who ate the most preservatives were much more likely to get type 2 diabetes than those who ate the least. In total, 12 food preservatives were linked to a higher risk.

Preservatives are chemicals added to food to make it last longer. They are often found in ready meals, chips, sugary snacks, and breakfast cereals. Some of the preservatives linked to a higher risk include potassium sorbate (E202), sodium nitrite (E250), citric acid (E330), and phosphoric acid (E338).

The researchers also looked at smoking, alcohol use, exercise, and diet quality. Even after factoring these in, the link between preservatives and diabetes stayed strong.

Type 2 diabetes is a serious disease that affects millions of people. It can lead to heart disease, kidney problems, and nerve damage.

This is the first study in the world to show a clear link between food preservatives and type 2 diabetes. More research is needed, but the findings match past lab studies that showed these chemicals can harm the body.

Experts say this is another reason to eat more fresh, homemade meals. “People should try to avoid unnecessary food additives when possible,” said study leader Dr. Mathilde Touvier.

Eating fewer processed foods may help protect your long-term health.

✢ A Note From Hem Hero

The information in this health newsletter is for educational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment; always consult your healthcare provider with any questions or concerns you may have regarding your health. The publishers are not responsible for any actions taken by the reader based on the information provided.