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As I read through this paper, what stood out to me was how consistent the evidence has become. The authors reviewed research published between 2018 and 2025, pulling from large population studies, meta-analyses (strong, valid research) and biological research from multiple countries. Across these studies, the pattern was obvious: people who eat more ultra-processed foods have a higher overall risk of developing cancer. The strongest and most consistent links were seen with colorectal, prostate, breast, and ovarian cancers.

What I found especially concerning is how measurable this risk appears to be. On average, every 10% increase in calories coming from ultra-processed foods was associated with a 10–12% higher cancer risk, and this is even after accounting for factors like body weight and physical activity. The paper also explains why this may be happening, pointing to several overlapping mechanisms: chronic inflammation, metabolic issues, chemicals from food additives and packaging, cancer-promoting compounds formed during processing and changes to your gut microbiome. When you consider how common ultra-processed foods have become, it’s clear why the authors describe this as a serious public health issue.

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Is artificial intelligence actually ready to help guide real-world prostate cancer care? This paper looked at 15 different studies using AI to analyze genomic biomarkers (measurable changes in DNA or RNA that can signal how a cancer behaves). What impressed me is that these AI tools can sift through enormous amounts of genetic data and identify cancer-related genes that traditional methods often miss, including genes linked to aggressive disease, cancer spread, recurrence after surgery, survival and PSA progression.

I was also struck by how far this technology has already come. Some AI models were able to estimate how likely a patient might be to respond to certain treatments, such as hormone therapy or immunotherapy, and even predict the risk of side effects after radiation. That said, the authors are very clear (and I agree with them): this technology isn’t quite ready for everyday clinical use yet. Most of these AI models still need larger, real-world validation and proof that they truly improve outcomes for patients. For now, AI in genomic testing is promising, but it’s still a tool in development rather than something patients should rely on today.

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I’m always cautious about health claims, especially when something sounds too simple to really matter. But green tea keeps showing up in the research over and over, so there’s got to be something to it. I have studied green tea. A lot!

A large scientific review looked at decades of studies on green tea and its natural compounds, particularly one called EGCG. What stood out to me is how consistently green tea appears to support the body’s natural defenses: decreasing chronic inflammation, reducing oxidative stress and helping damaged cells behave more normally. These are the same biological processes that are linked to cancer, heart disease, diabetes and other chronic conditions.

Across multiple studies, regular green tea consumption has been associated with lower risk or slower progression of cancers like prostate, breast, lung and colorectal cancer. It’s not a cure, and it’s not a replacement for medical care, but it’s a gentle, supportive habit that may help your body function like it’s supposed to.

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As I read this meta-analysis (strong research), I was encouraged by what it found for patients going through chemotherapy. The authors reviewed 15 high-quality randomized controlled trials involving nearly 1,500 adult cancer patients to see whether probiotics could help reduce chemotherapy-associated diarrhea. What stood out is that probiotics did, in fact, significantly lower the overall risk of diarrhea, with the strongest effect seen in severe cases. In those patients, the risk of severe, treatment-disrupting diarrhea was reduced by about 70%. Probiotics also helped reduce constipation, though they didn’t consistently improve other side effects like nausea, low white blood cell counts or low platelets.

One important nuance the paper highlights is that the benefits were more pronounced in Asian populations, while results in European and North American populations were weaker or more inconsistent. Even so, the findings were remarkably consistent in pointing to probiotics as a useful supportive tool during chemotherapy. To me, this reinforces the idea that while probiotics aren’t a cure or a replacement for medical treatment, they may play a meaningful role in helping patients tolerate therapy better and stay on track with their care.

[Editor’s Note: Sorry. Not every research paper is sexy 😆]

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When I read this study, it really changed how I think about something as simple as storing vegetables. The researchers looked at kale, broccoli, and other cruciferous vegetables and showed that how we store them has a real impact on both shelf life and nutritional value. Using advanced techniques, they were able to explain why vegetables break down the way they do. At room temperature, these vegetables lost commercial quality in just three days, showing yellowing, wilting, and a noticeable drop in key nutrients.

What stood out to me is how powerful cold storage was. Storing these vegetables at 32°F did the best overall job of preserving vitamin C, chlorophyll (that vibrant green color), β-carotene, and total antioxidants than standard refrigerator temperatures around 41°F. That colder temperature actually “turned down” genes involved in breaking down pigments and nutrients, slowing the aging process of the vegetables themselves. Interestingly, storage at 41°F still had value, especially for preserving sulfur-containing compounds that are unique to cruciferous vegetables. This was a reminder that small choices like keeping greens colder and using them sooner, can make a meaningful difference in the nutrition we actually get from our food.