Public debate about genetically modified (GM) foods has been intense for decades, with concerns ranging from cancer risk to allergies and reproductive toxicity. In a comprehensive review and cross-national epidemiological analysis, Kim et al. evaluated the scientific evidence linking GMO consumption with human disease. Drawing on epidemiological studies, international health databases and long-term disease incidence trends, the authors found no consistent evidence that GMO consumption is associated with cancer, allergies, metabolic disorders or other chronic diseases. Their analysis also compared national disease trends with the timing of GMO authorization in different countries and found no consistent temporal relationship between GMO adoption and increases in disease incidence, suggesting that widely circulating concerns about GM foods and major health outcomes may not be supported by current epidemiological data.

The authors note that when potential health signals do appear in the literature, such as weak associations with non-Hodgkin lymphoma, they are generally linked not to the genetic modification itself but to agricultural practices associated with certain crops like herbicide use.

Nausea remains one of the most common and distressing side effects of chemotherapy and certain radiation treatments. Even with modern anti-nausea medications, studies suggest that 30–60% of patients still experience significant nausea and in some trials the number exceeds 70%. Rao et al. explain that chemotherapy irritates the stomach and intestines, triggering the release of serotonin and other signals that activate the brain’s nausea center. While antinausea medications remain the foundation of treatment, many patients benefit from supportive strategies that complement medical therapy.

Several non-drug approaches have shown promise in clinical research. Dietary tactics such as eating small, bland meals and avoiding strong food odors can help stabilize the stomach. Ginger has particularly strong evidence: Ryan et al. reported that 0.5–1.0 grams of ginger daily significantly reduced acute chemotherapy-related nausea, while a later meta-analysis by Crichton et al. found that ginger supplementation reduced the likelihood of vomiting in patients receiving chemotherapy.

Peppermint aromatherapy, acupressure wristbands targeting the P6 (Neiguan) point and careful hydration strategies may also provide modest relief for some patients. In cases where standard medications are insufficient, cannabinoids have also been studied. A recent randomized trial by Grimison et al. reported improved control of chemotherapy-induced nausea and vomiting in patients receiving an oral THC/CBD preparation compared with placebo. These supportive strategies highlight that nausea management often requires a combination of medical therapy, nutrition and complementary approaches.

Many of the foods we enjoy develop their flavor, color and texture during cooking and processing, but these same processes can also generate potentially harmful compounds. In a comprehensive review, He et al. examined the formation of hazardous materials produced during food processing and their potential impact on gastrointestinal health and the gut microbiome. The authors highlight several common compounds that arise during high-temperature cooking or industrial processing. These substances can form during frying, roasting, smoking and other heat-based methods and have been linked to inflammation, disruption of the intestinal barrier, alterations in gut microbiota and increased risk of gastrointestinal diseases such as inflammatory bowel disease and colorectal cancer.

The authors emphasize that the gut microbiome may play a central role in mediating these effects, since many of these compounds interact with intestinal bacteria and influence inflammation or DNA damage within the digestive tract. For example, two of the compounds formed during high-temperature cooking of meat can affect the DNA and cause oxidative stress, while another compound commonly found in fried and baked carbohydrate-rich foods can be metabolized into more reactive compounds capable of damaging DNA.

The review also notes that food preparation choices can reduce exposure, including using lower cooking temperatures, modifying processing techniques and incorporating protective dietary components such as antioxidants.

Radiation therapy has long been a cornerstone treatment for localized prostate cancer, traditionally delivered in small daily doses over seven to eight weeks. A new systematic review and meta-analysis by Mo et al. analyzed data from 41 studies including nearly 13,000 patients to compare conventional radiation schedules with newer approaches that deliver larger doses per session over a shorter time period. These strategies are known as moderate hypofractionated radiotherapy (MHRT) and ultra-hypofractionated radiotherapy (UHRT) and have gained attention because they can dramatically reduce the number of treatment visits while maintaining tumor control.

The analysis found that MHRT provided improved long-term failure-free survival compared with conventional fractionation, while UHRT produced similar survival outcomes to both conventional and moderately hypofractionated regimens. Importantly, the shorter UHRT schedules were associated with lower rates of acute gastrointestinal toxicity compared with MHRT.