NUTRITION

Public-health experts have questioned a proposal to expand the use of double-fortified salt containing iodine and iron as a strategy to reduce anaemia in India. They argue that anaemia can result from several causes, including nutritional deficiencies, infections, inherited blood disorders and chronic diseases.

Preliminary research presented in connection with the American Heart Association Scientific Sessions 2026 found that medically tailored meals improved diet quality, nutrition scores, HbA1c and blood pressure among adults with type 2 diabetes and hypertension.

A report published on 26 October 2026 highlighted concerns involving baby food nutrition, possible contamination, added sugars, and misleading health claims. Although this is not a new announcement from 29 October, the subject remains important for parents and caregivers because infants and young children have specific nutritional requirements and can be vulnerable to foodborne illness and nutritional deficiencies.

A health report published on 26 October 2026 examined the growing interest in raw animal organs, concentrated supplements, and other practices associated with the so-called dark nutrition trend. Although organ meats can provide important nutrients, consuming them raw can expose people to harmful microorganisms. Excessive intake of certain organs and supplements can also create nutritional imbalances or other health risks.

ScienceDaily reported on 24 October that USC researchers found higher levels of two small proteins in older adults who more closely followed a Mediterranean-style diet. The proteins may help explain some associations between this dietary pattern and healthy ageing.

Medical Xpress reported on 23 October that researchers were examining how L-carnitine, a nutrient found in red meat and used in some exercise supplements, may amplify inflammation through a previously unrecognised biological mechanism. The underlying study was published in Cell on 19 October.

ScienceDaily reported on 18 October that Japanese researchers were studying LPC70, a soy-derived compound, after findings suggested it could protect against certain brain-related effects of excessive salt intake in experimental research.

ScienceDaily reported on 15 October on research led by Oregon Health & Science University examining late-night eating and liver-disease risk in nearly 200,000 people. The reported relationship is an association and does not prove that late eating directly causes liver disease.

ScienceDaily reported on 15 October on a study led by Oregon Health & Science University that examined late-night eating and liver-disease risk using data from nearly 200,000 people. The report describes an association, not proof that late eating directly causes liver disease.

Research reported on 16 October 2026 found that healthy adults who consumed higher amounts of ultra-processed foods showed a greater prevalence of imaging signs associated with silent strokes. These changes can occur without obvious neurological symptoms but may be relevant to long-term brain health. The findings suggest a possible association between dietary patterns and small-vessel brain injury, although they do not prove that ultra-processed foods directly cause strokes.

Recent health reporting examined why protein-rich foods may help people feel full for longer and how digestive hormones influence appetite. Protein and fiber can affect satiety through different mechanisms, including changes in digestion and signaling involving hormones such as GLP-1, PYY, and ghrelin. These effects may help support weight management, although the impact depends on the whole dietary pattern, individual health, and total energy intake.

A health report published by The Indian Express on 14 October 2026 explains why two people with the same body mass index may have different risks of metabolic disease. Differences in abdominal fat, muscle mass, and body composition can influence insulin sensitivity and cardiovascular health. The report highlights the importance of evaluating overall metabolic health rather than relying exclusively on body weight or BMI.