Large-scale European study indicates link between ultra-processed foods and higher levels of ‘bad’ fatty acids in the blood
Peer-Reviewed Publication
Updates every hour. Last Updated: 30-Oct-2026 11:16 ET (30-Oct-2026 15:16 GMT/UTC)
Consumption of ultra-processed food (UPF) results in a distinct metabolic ‘signature’ in the blood, associated with potentially adverse health conditions, a new study by an international team of researchers finds.
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The non-alcoholic beer market has experienced double-digit growth in both sales and volume for at least the past four years. However, removing most of the alcohol also removes an important food safety protection. Addressing these concerns, a team of food scientists with the Arkansas Agricultural Experiment Station evaluated prevention methods for five common foodborne pathogens. They found that the most robust protection for non-alcoholic beer came when a moderately acidic pH of 4.2 or less was combined with a moderate level of hops and moderate carbonation. The results of their study were published in Frontiers in Microbiology.