Recently published findings from Lund University in Sweden challenge a common assumption about the causes of fatigue in teenage girls. The researchers found no link between iron deficiency and fatigue, even though iron deficiency was very common in the group. By contrast, heavy periods, skipping meals and daily nicotine use were linked to higher levels of self-reported tiredness in the group.

A simple change in when people eat may offer a promising new approach for Huntington’s disease, according to research led by Oregon Health & Science University.

In a 12-week pilot study, researchers found that people with early-stage Huntington’s disease were able to safely follow a form of intermittent fasting known as time-restricted eating, limiting food consumption to a six-to-eight-hour window each day. Participants avoided unintended weight loss and showed improvements in measures of disease severity; in a blood biomarker linked to nerve cell damage; and in cellular energy production.

(WASHINGTON, Sept. 16, 2026) — Iron deficiency is one of the most common health conditions in the world, but many people live with symptoms for months or years before receiving a diagnosis. To address this critical unmet need, the American Society of Hematology (ASH) issued new clinical guidance to improve how iron deficiency is recognized and diagnosed across key populations, including adults, young children, menstruating and pregnant individuals, and people with inflammation. 

Kyoto, Japan -- The development of cooking was a major milestone in the evolution of human civilization, as it made our food easier to digest and thus more energy efficient. Heating our food can also kill harmful pathogens, and simply makes certain foods taste better. Overcooking, on the other hand, can have adverse effects, particularly on proteins.

Severe heating can modify proteins in a way that reduces their nutritional value. For this reason we do not tend to overcook our food, but some of the processed food we now consume may be subject to severe heating during production.

Scientists have suspected that a diet including high-temperature-treated proteins may have nutritional deficiencies, yet how exactly long-term intake of these treated proteins affects physiological and behavioral responses has not been well understood. This motivated a team of researchers at Kyoto University to investigate how such a diet would affect mice.