Consuming oats exclusively for two consecutive days may significantly impact your metabolic health, based on new research.
A study involving 17 participants had them eat 300 g (10.5 oz) of oatmeal daily, prepared with water and optionally topped with fruits and vegetables, for two days without any other food.
Participants lost approximately 2 kg (4.4 lb) and experienced a 10% reduction in their LDL (bad) cholesterol levels. Improvements in gut health and blood pressure were noted, with lasting effects even six weeks after the diet.
Researchers from the University of Bonn in Germany compared this short-term intervention to a six-week long-term diet, where another group of 17 participants added 80 g (2.8 oz) of oats to their regular meals.
The short-term oat-only approach proved more effective, highlighting that the metabolic benefits observed stem from an intensive, short-term diet rather than gradual inclusion into everyday eating habits.
All participants were diagnosed with metabolic syndrome, which affects nearly one-third of adults and is often accompanied by weight gain, elevated blood pressure, increased blood sugar, and high cholesterol levels.
Metabolic syndrome heightens the risk of obesity-related diseases such as type 2 diabetes and heart conditions, and is linked to poor gut health.
Research indicates that oats may provide essential fiber, vitamins, minerals, and anti-inflammatory compounds known as polyphenols, making them beneficial for this demographic.
High LDL cholesterol is a significant risk factor for heart disease, heart attacks, and strokes – Credit: Getty Images
During the digestive process, some foods are metabolized by gut microorganisms, which release chemicals that can have various effects on your health depending on the food and the type of bacteria involved.
The two-day porridge diet led to an increase in beneficial compounds, particularly ferulic acid, known to lower cholesterol levels in past studies.
Participants who exhibited the highest increases in ferulic acid also experienced notable reductions in total and LDL cholesterol.
Scientists concluded that the gut interaction between bacteria and oats indicates that a brief oat-centric diet could serve as an affordable, sustainable, and effective strategy for addressing metabolic syndrome.
This research was published in Nature Communications.
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Recent global assessments of the food system reveal that fewer than 1% of individuals consume diets beneficial to both the planet and human health.
Nevertheless, adopting a healthier dietary approach could prevent up to 15 million premature deaths annually and could decrease global greenhouse gas emissions by as much as 20%.
The findings are part of a 2025 Report by the Eat-Lancet Committee, which consolidates insights from nutritionists, climate experts, economists, physicians, social scientists, and agricultural scholars from over 35 countries.
The research team evaluated the effects of current food systems on human health and the environment, concluding that food production poses risks to five crucial Earth systems that are essential for human survival.
These five critical threats include climate change, land degradation, water scarcity, nitrogen and phosphorus pollution, and human-induced contaminants like pesticides and microplastics.
However, transforming the food system to ensure healthy diets for everyone could restore these systems to a safe state and enhance human well-being.
“If everyone adopts a healthy diet, by 2050, 100 billion people could sustain themselves on 7% less land than what is currently utilized,” stated Dr. Fabrice Declerck, EAT’s Chief Science Officer, in an interview with BBC Science Focus. “This has never happened in the history of food production. We have very few resources needed to feed more individuals.”
Justice was a significant aspect of the report, emphasizing the need for equitable wages for food workers and fairer access to food resources – Credit: Anuchasiribisanwan via Getty
Scientists have estimated that 6.9 billion individuals consume excessive amounts of food, particularly meat, dairy, sugar, and ultra-processed items, while 3.7 billion struggle to find access to nutritious food.
As a result, the report advocates for adherence to a planetary health diet (PhD), which emphasizes fruits, vegetables, nuts, legumes, and whole grains.
In a PhD, half of your plate should consist of vegetables, fruits, and nuts, while 30% should be dedicated to whole grains. The remaining portion should be a protein source, with a focus on legumes like beans and lentils.
Meat, fish, and dairy are optional within the PhD framework, with established limits, but the diet allows for flexibility. For instance, one can remain within guidelines even with a weekly intake of up to 200g of beef.
Declerck notes that the diet is adaptable to individual tastes, encouraging people to incorporate their cultural preferences.
“In fact, I believe traditional diets often more accurately reflect health,” he mentioned.
The planet’s healthy food guidelines aim to enhance human health while also benefiting the environment, as stated in the report – Credit: Carl Hendon
Currently, only 1% of individuals meet the report’s dietary suggestions. Declerck emphasized that scientists are not ready to pinpoint the locations of these individuals, given the numerous variations among countries.
“But these individuals reside in societies where they can access healthy diets and earn a livable wage,” he added.
Declerck further remarked that the best examples of healthy eating are often found in middle-income countries, particularly within the Mediterranean basin, the Indian subcontinent, and Southeast Asia.
For middle-income nations, the challenge lies in avoiding a shift toward a Western diet while maintaining cultural dietary traditions.
Amidst concerns regarding the climate crisis, Declerck stated that the report presents a “surprising” opportunity to enhance both human health and environmental well-being simultaneously.
“We encourage individuals to consume a wider variety of foods, celebrate their own cultural contributions, explore diverse culinary traditions, and enjoy the richness of food diversity,” he asserted. “This is beneficial not only for your personal health but also contributes significantly to the health of our planet as a whole,” Declerck concluded.
The research’s co-author, Professor Johann Lockstrom, co-chair of the committee and director of the Potsdam Institute for Climate Impact Research, stated: “The evidence is irrefutable. It is not only feasible to transform the food system, but it is crucial for ensuring a safe, fair, and sustainable future for all.”
Justice formed another key component of the report, highlighting the fact that the wealthiest 30% of the population accounts for over 70% of food-related environmental impacts.
“Those of us who are unhealthy and walk blocking others’ rights to a secure environment must take action,” the report emphasized.
The findings call for immediate measures to reform the global food system for the benefit of human health, justice, and environmental sustainability.
When centenarians are asked about their longevity, the common reply centers on diet. For instance, Maria Blañas Morela, the oldest known person when she passed at 117, consumed three yogurts daily. Jeanne Calment, often recognized as the oldest living person, attributed her remarkable age to olive oil, chocolate, and the occasional glass of port.
Diet plays a significant role in health and is essential for a long life. However, a better question to consider might be: “What did you avoid eating?”
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For example, Lars Fadness from the University of Bergen in Norway and colleagues analyzed research from the global burden of disease report. Their findings indicate that a conventional Western diet—characterized by lower intake of refined grains, sugar, red and processed meats, and dairies, alongside lesser fresh fruits, vegetables, nuts, and fish—is not conducive to longevity. In fact, such diets contribute to approximately 11 million early deaths annually.
Researchers modeled the life expectancy impact of dietary changes, showing that if a typical 20-year-old woman in the US shifts to a diet focused on whole grains, fruits, vegetables, nuts, legumes, and fish, her life expectancy could rise from 80 to 89. Similarly, a 20-year-old man making the same dietary switch would see an increase from 76 to 86.
“Increasing whole grains, nuts, and legumes while minimizing processed and red meat can significantly improve health,” Fadness notes.
“
Even if your 20th birthday is long gone, there are compelling reasons to make a change “
Even if you’re past 20, there’s still value in changing your habits. For instance, a 60-year-old woman switching to this healthier lifestyle could gain over seven extra years, raising her life expectancy from 81.6 to 89.
Fadness also detailed how transitioning towards a diet less aligned with Western standards can extend life expectancy, albeit to a lesser degree than complete dietary optimization.
Eating lots of fresh vegetables can add years to your life
NRD/UNSPLASH
While these are theoretical models, real-world data supports the premise that diet plays a significant role in health over the years.
Last year, Zhaoli Dai-Keller and her team at the University of New South Wales investigated the nutritional habits of thousands of people aged 95 and older, focusing on individuals from community environments in East Asia, Australia, and Western Europe. These individuals have successfully aged, and their dietary patterns revealed valuable insights.
Avoid Excess Salt
The study found that those individuals exemplified dietary virtues. They consumed significantly less alcohol and adhered to a balanced, diverse diet featuring primarily fruits, vegetables, white meat, fish, and legumes. Notably, Dai-Keller highlighted, “Salt intake was notably lower among centenarians.” High salt consumption is linked to cardiovascular diseases, a leading cause of death globally.
In a related study, Anne Julie Tessier and Marta Guasch-Ferré from the Harvard Chan School of Public Health, reexamined data from two extensive studies that tracked over 105,000 individuals spanning three decades, searching for evidence of healthy aging, defined as reaching age 70 free from major chronic diseases and maintaining physical and mental acuity.
Only about 10% of participants met these criteria. Analysis showed that a key commonality among those who reached this goal was dietary habits, with the majority consistently following a Mediterranean diet during middle age. In contrast, those who indulged in fatty, salty, and meaty diets did not fare as well in aging healthily.
While reaching the age of 70 in good health does not guarantee a lifespan of 100, it certainly helps.
So, how much does body weight influence longevity, beyond simply what you eat? According to a 2024 study led by Dai-Keller, one defining characteristic of those over 95 is that they tend to be slender. Approximately half maintained normal weight, while a third experienced weight loss.
Weight and Daily Activities
Obesity does not appear to be a conducive factor for reaching 100 years. However, research showed that being overweight, as opposed to being obese, was beneficial for daily functions compared to maintaining a normal weight. Additionally, being underweight increased the risk of disability by about 25%.
This discussion leads us to calorie restriction, a method sometimes recommended for promoting longevity. One of the most reliable ways to prolong the lifespan of laboratory animals is to reduce caloric intake by over 25%. However, this is challenging for humans, and calorie restriction is yet to be proven effective in extending human lifespan. Even if it does extend life, it may compromise the ability to perform daily tasks.
In conclusion, to enhance your chances of living to 100 in optimal health, consider the crucial elements on your plate.
The bed nuclei of the stria terminalis comprise a larger, banded structure in the brain known as the stria terminalis.
My Box/Alamy
Brain regions that influence food intake may eventually be targeted to enhance weight loss or therapeutic interventions.
Studies indicate that activating neurons in this specific brain region leads to increased food intake in mice, particularly when consuming sunflower seed-sized food items. However, the impact of taste on neuronal activity remained ambiguous.
For deeper insights, refer to Charles Zuker from Columbia University, who, along with his team, conducted brain imaging on mice. Earlier research linked sweet taste neuron activity in the amygdala with the enjoyment of sweet substances.
These neurons stimulate other neurons in the BNST, sometimes referred to as the “expanded amygdala.” This marks the first evidence of taste signal reception by this brain structure, according to Haijiang Cai from the University of Arizona, who was not part of the study.
The researchers aimed to determine whether these activated BNST neurons influence dietary choices, so they genetically modified cells to prevent activation when mice tasted sweet substances. Over a 10-minute period, these modified mice exhibited significantly reduced consumption compared to their normal counterparts, indicating that BNST neuron activation encourages sweet taste consumption.
Interestingly, the researchers also discovered that this artificial activation led mice to consume more water and even seek out salty or bitter substances, which they typically avoid.
Further experiments indicated that more BNST neurons were activated by sweet and salty tastes in hungry or salt-depleted mice, suggesting that the BNST integrates taste signals along with nutrient deficiency cues to regulate food intake, according to Cai.
Given the similarities between human and mouse BNST, these findings are relevant for humans, says Cai. They suggest that developing drugs to activate BNST neurons could aid individuals experiencing severe appetite loss, like those undergoing cancer treatment.
Cai mentioned that numerous brain pathways regulate food intake, and some may compensate for long-term changes in BNST activity induced by drugs. Therefore, targeting multiple feeding circuits would likely be necessary.
This research also has implications for improving results from weight loss treatments, including the GLP-1 drug semaglutide. This drug binds to neurons in the BNST, and a clearer understanding of its effects on food consumption could enhance the effectiveness of such medications, according to Sarah Stern from the Max Planck Florida Institute for Neuroscience.
False-colored nuclear magnetic resonance images of children’s brains
CNRI/Science Photo Library
New research indicates that children with anorexia nervosa are undergoing significant brain changes that go beyond what starvation can explain. This insight helps clarify the neurological mechanisms behind the disorder, potentially paving the way for improved treatment strategies.
Anorexia nervosa is noted for severe dietary restrictions and a distorted body image, making it a less understood condition. While previous studies have highlighted that the brain’s outer layer, or cortex, is notably thinner in these individuals, it remains uncertain whether such changes stem from malnutrition or are intrinsic to anorexia.
Clara Morrow from The University of Montreal, Canada, examined brain scans of children with anorexia alongside those with Avoidant/Restrictive Food Intake Disorder (ARFID). Although both conditions encompass significant food restrictions and weight loss, ARFID lacks the body image concerns that characterize anorexia. Instead, individuals with ARFID may avoid food due to sensory sensitivities, disinterest in eating, or fear of adverse consequences like choking, vomiting, or gastrointestinal distress. The comparison could shed light on the unique brain changes associated with each condition and malnutrition, according to Moreau.
The study analyzed brain scans from 124 children diagnosed with anorexia, 50 with ARFID, and 116 without eating disorders. All participants were under 13 years old and resided in France. Researchers examined the extent of brain differences between those with and without eating disorders.
On average, children diagnosed with anorexia exhibited a significantly thinner cortex compared to those without eating disorders. Once body mass index (BMI) was taken into account, anorexia correlated with cortical thinning across 32 brain regions, particularly in the superior head lobule, an area involved in sensory information processing. “This aligns with our understanding, as we know anorexic patients often struggle with their perception of weight and size,” stated team member Anael Ayrolles from the University of Paris.
These alterations are akin to those observed in older adolescents and adults suffering from anorexia, notes Moreau. “The effect size is among the most significant in psychiatry,” she comments. “It appears as if they’ve experienced accelerated brain aging or early Alzheimer’s disease, though they show no symptoms of Alzheimer’s. However, if their BMI is normalized, brain recovery is often observed, though not in every case.”
In contrast, no significant differences in cortical thickness were observed between children with ARFID and those without any eating disorders. “We anticipated some overlap with anorexia potentially reflective of BMI,” explains Moreau. “However, our findings did not reveal many similarities between the two conditions.” The reason for this remains unclear, especially since this is the inaugural brain imaging study focused on ARFID. Given that ARFID typically manifests before the age of five, the brain may have adapted to limited food intake, suggests Moreau.
The researchers subsequently contrasted these brain differences with findings from previous studies on other disorders, including obsessive-compulsive disorder (OCD), ADHD, and autism. They found a notable correlation between anorexia and OCD, whereas ARFID displayed brain changes similar to those associated with autism. This aligns with Moreau’s assertion that sensory sensitivity is prevalent in both autism and ARFID. Conversely, OCD and anorexia exhibit obsessions, rituals, and preconceived notions.
Nevertheless, individuals with OCD and anorexia frequently present other mental health challenges, notes Joanna Steinglass from Columbia University in New York. Approximately 14% of those diagnosed with anorexia also meet the criteria for OCD. This complicates the understanding of whether a genuine neurological resemblance exists between the two conditions or if other mental health challenges underpin this correlation.
“We were cautious not to over-interpret our results,” said Ayrolles. However, these discoveries imply that malnutrition alone may not account for all the brain changes observed in anorexia. “Mental illness is fundamentally a brain-based illness, and understanding this helps us address patient experiences more effectively, often leading to less blame,” remarks Steinglass. “This insight could drive the development of more effective treatments.”
New research suggests that consuming sweet beverages poses a greater risk of type 2 diabetes compared to eating foods that contain sugar.
The study from Brigham Young University (BYU) in the US found that sugary drinks, such as sodas and fruit juices, are linked to an increased likelihood of developing the disease, whereas no similar connection was found with sugar intake from solid foods.
Dr. Karen Dela Corte, the lead author of the study and a professor of nutrition sciences at BYU, stated that the findings highlight why consuming sugar in the form of beverages like soda and juice is more detrimental to health than ingesting it through food.
Researchers analyzed data from 29 studies involving over half a million individuals across Europe, the Americas, Asia, and Oceania to identify which sources of sugar are most closely associated with the onset of type 2 diabetes.
The analysis revealed that a 340ml (12oz) serving of sugary drinks (including soft drinks, energy drinks, and sports drinks) increases the risk of type 2 diabetes by 25%.
Fruit juices, such as pure fruit juice and various juice drinks, exhibited similar effects, even when consumed in moderation. An additional 226ml (8 oz) serving per day raised the risk by 5%.
These risks are relative; for instance, if an individual has a baseline risk of 10% for developing type 2 diabetes, consuming four sodas daily could elevate that risk to around 20%.
Conversely, dietary sugars derived from fruit, table sugar, and general sugar content were not linked to a higher risk of type 2 diabetes and may even be associated with a lower risk in some cases.
While a good source of nutrients, certain fruit juices can contain sugar levels comparable to those in sweet sodas. – Credit: dmitriy83 via Getty
As this study is observational, it cannot definitively establish a direct cause-and-effect relationship between sugary drinks and type 2 diabetes. It’s possible that individuals who consume more sugary beverages are more likely to develop the condition.
The researchers adjusted their analyses to account for calorie intake, obesity, and other lifestyle factors, allowing them to isolate the impact of sugar itself instead of focusing on overall caloric consumption.
Nevertheless, Dela Corte emphasized that the findings highlight the necessity for more stringent nutritional guidelines regarding liquid sugars, including fruit juices, in relation to health. “Future dietary recommendations may need to differentiate the health impacts of sugar based on its source and form,” she said.
As we age, the likelihood of developing chronic non-infectious diseases increases, necessitating interventions that target the aging process. One of the measures used to assess biological aging in these interventions is an algorithm that analyzes DNA methylation patterns, referred to as epigenetic clocks. This new research focuses on identifying beneficial nutritional components such as green tea, oolong tea, turmeric, rosemary, garlic, and berries.
Villanueva et al. suggest that targeted food choices may help slow the aging process. Image credit: Sci.News.
“We have observed numerous individuals struggling with their health,” stated Dr. Jamie L. Villanueva, a researcher at Washington University and the National University of Natural Medicine.
“The DNA methylation pattern, which acts as a chemical marker in DNA, can reveal whether a person is aging faster or slower than anticipated.”
“This research employed Horvath’s epigenetic clock, a widely recognized method, to assess changes in epigenetic age.”
Researchers studied healthy men aged 50-72 who had previously undertaken an 8-week program featuring a plant-based, nutritious diet, complemented by guidance on exercise, sleep, and stress management.
The team investigated individual dietary variations to understand why some participants exhibited greater improvements in their epigenetic age compared to others.
The findings showed that participants consuming higher amounts of methyladaptogenic foods—like turmeric, rosemary, garlic, berries, green tea, and oolong tea—experienced a notable reduction in their epigenetic age.
These positive effects remained significant even after accounting for weight changes and initial epigenetic ages, indicating a direct impact of the foods on aging markers.
“In hierarchical linear regression analyses, foods assessed as polyphenol modulators of DNA methylation, previously categorized as methyladaptogens, demonstrated a significant linear association with changes in epigenetic age after controlling for baseline epigenetic age acceleration and alterations in body weight,” the researchers explained.
The natural compounds in methyladaptogenic foods are known to influence gene behavior through their effects on DNA methylation.
Prior research has indicated that these compounds may support healthy aging and lower the risk of conditions like heart disease and cognitive decline.
Though this study involved a relatively small cohort of middle-aged men, it contributes to the expanding body of global research suggesting that diets rich in polyphenols found in vegetables, fruits, and tea are linked to slower aging.
The results reinforce previous studies on Mediterranean and traditional Japanese diets, renowned for their health benefits.
“Future studies should involve a larger and more diverse population and explore these findings using updated tools for measuring epigenetic aging,” the author noted.
“Based on current findings, this study underscores practical, food-based strategies that can help mitigate epigenetic aging and promote long-term health.”
Jamie L. Villanueva et al. 2025. Dietary relationships with epigenetic age decline: secondary data analysis of methylated diet and lifestyle studies. aging 17(4):994-1010; doi:10.18632/aging.206240
Vegetarians have a similar reaction to meat as they do to eating feces or human flesh, according to recent research from Oxford University.
A study involving 252 vegetarians and 57 meat eaters examined whether this aversion was influenced by the source of the food being plant or animal-based.
Initially, participants were shown a range of vegetables commonly disliked, including raw onions, green olives, sprouts, beetroot, and overripe fruit, and were asked to envision eating them. Both groups expressed “disgust” towards these vegetables. Essentially, the flavors and textures were perceived negatively.
Next, participants looked at pre-cooked chicken, bacon, and steak. Here, the vegetarians reacted quite differently. They experienced feelings of nausea, voiced ideological objections, and stated they found anything that had been in contact with meat unappealing.
All the meat is clean and cooked.
The reactions of aversion were similar to those elicited when participants were asked to imagine consuming human feces or the flesh of humans or dogs (the meat was actually just plain meat labeled accordingly—no harm came to any dogs, although a few humans faced bad treatment).
“Disgust is an ancient evolutionary mechanism observed in various species and acts as a straightforward response to ‘bad’ preferences, primarily linked to bitter and sour tastes,” stated Elisa Becker, the lead researcher from Oxford University, in an interview with BBC Science Focus.
“Aversion, in contrast, is likely a uniquely human response stemming from more complex thoughts about food and its meanings.”
The distinction between these reactions may lie in evolutionary history. Aversion enabled early humans to avoid toxic plants with unpleasant flavors, while disgust developed as a more sophisticated reaction to the unseen risks associated with meat, which can harbor pathogens and parasites.
“Disgust does not arise solely from taste but is triggered by animal products, including meat and our own bodily substances. These are prime carriers for pathogens,” Becker explained. “The purpose of disgust is to protect us from toxins and diseases.”
This insight may assist initiatives aimed at promoting sustainable diets by altering perceptions of certain foods.
“It could be beneficial for people seeking to reduce their meat consumption or increase vegetable intake,” Becker remarked. “Novel, more sustainable protein sources (like insects or lab-grown meat) can often invoke disgust. Understanding this instinct can help us overcome it.”
About our experts
Elisa Becker is a postdoctoral researcher at the Faculty of Primary Care Health Sciences at Oxford University. She investigates behavioral change interventions that assist individuals in reducing meat consumption, focusing on the emotional processing of meat and the effectiveness of various strategies.
The key underlying mechanisms may include the protective effects of these diets on blood vessels and nerves, and their anti-inflammatory and antioxidant properties, according to new systematic reviews and meta-analyses.
Increased consumption of fruit, dietary fiber, dairy products and caffeine may be associated with a lower risk of tinnitus. Image credit: SERP PAE.
Tinnitus is characterized by perceived sounds such as buzz, cicada, and currents, and occurs without external auditory stimuli.
It is associated with pain, depression, anxiety, stress, and in severe cases suicide, which has a major impact on the overall quality of life.
Recent epidemiological data suggest a globally pooled prevalence of approximately 14.4% in adults and 13.6% in children and adolescents.
The prominent prevalence of tinnitus and its major impact on life and mental well-being is becoming increasingly important medical and social concerns.
The origin of tinnitus remains elusive and involves a variety of factors.
Some researchers suggest neurological dysfunction or circulation problems in the inner ear, abnormal neural activity in the central auditory pathways, and irregular activity in nonauditory brain regions such as the anterior edge, anterior cingulate cortex, and thalamus.
Dieting can have a major impact on tinnitus, but it remains unclear which specific foods will aggravate or alleviate tinnitus symptoms.
In their review and meta-analysis, Dr. Menni Chang and his colleagues at the traditional Chinese Medical University University University searched a research database looking for research linking tinnitus and diet in adults published by May 2024.
They found eight observational studies, including 301,533 individuals who evaluated 15 dietary factors using a quality questionnaire suitable for inclusion in the analysis.
Dietary factors include carbohydrates, caffeine, eggs, fruits, fiber, fat, meat, protein, sugar, fish, vegetables, and dairy products.
The combined findings revealed that increased consumption of fruit, dietary fiber, dairy products and caffeine is associated with a decrease in the incidence of tinnitus.
These reductions were 35% for fruit intake, 9% for dietary fiber, 17% for dairy products, and 10% for caffeine intake.
Although no association was found between other dietary factors and tinnitus, the results were inconsistent after further analysis, the authors point out that the association between caffeine intake and tinnitus is controversial.
The authors acknowledge that the observational design of the included studies did not establish causal relationships, and that a relatively small number of included studies may have led to certain traditional beneficial dietary factors (such as vegetables and eggs) not showing significant differences.
“The major underlying mechanisms may include the protective effects of these diets on blood vessels and nerves, as well as anti-inflammatory and antioxidant properties,” they said.
“A further extensive research is needed to complement and verify the relationship between dietary intake and tinnitus.”
Their paper It will be displayed in the journal BMJ Open.
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M.Chan et al. 2025. 15 common dietary factors and tinnitus relationships: a systematic review and meta-analysis of observational studies. BMJ Open 15: E091507; doi: 10.1136/bmjopen-2024-091507
Manipulating neuron types can make snacks more likely to resist
5M3Photos/Getty Images
Neurons in the mouse brain tell them to stop eating when they have enough food. And since people probably have the same cells, they may one day manipulate them to help treat obesity.
“The main question we were trying to answer was how our brains sense and respond to different signals.” Alexander Nectau At Columbia University in New York.
To learn more, he and his colleagues used a kind of molecular profiling to distinguish between different cell types in the mouse brain. In the dorsal trunk nucleus, part of the brainstem associated with functions such as feeding, mood, and sleep, we encountered cells that produce a hormone called cholecystokinin, which helps regulate appetite.
To study what these cells feel to make them work, researchers measured their activity as mice spent the day. “Every time an animal eats a bite, activity has risen and then it has become corrupted,” says Nectow. “These neurons sense and use information such as food smells and sights, food tastes, food sensations in the intestines, and neurohormones released in response to intestinal foods and so on. You can actually finish your meal.
Next, researchers used a technique called optogenetics. This involves engineering neurons so that they can turn them on and off with light. The mice slowed their diet when they used light to activate them. The more intense the activation, the slower and stopped the animal.
Neurons sit in the brainstem and are similar ancestor characteristics across vertebrates, so Nectow probably thinks we have them too. “We didn’t confirm that, but my guess is that humans have these neurons.”
The team also discovered that mouse neurons can be activated by compounds called glucagon-like peptide-1 (GLP-1) agonists. Brand names such as Ozempic and Wegovy.
If these neurons have the same function in people, theoretically, they can either control the feeding habits of obese people or combine this approach with GLP-1-based drugs to increase greater weight loss. They can be adjusted to achieve, says Nectau.
“Understanding the circuits governing meal halts is particularly important in an environment of near-ubiquitous food availability,” he says. Jeff Davis At Swansea University, UK. “The authors used elegant methods to identify these important cell populations.”
Dietary treatments with pistachios, a bioavailable source of xanthophyll lutein, are effective in increasing macular pigment optical density (MPOD) in healthy adults, according to a new study from Tufts University and Tufts Medical Center. has been announced.
Pistachios are the only nut that provides a measurable source of lutein, a powerful antioxidant that helps protect the eyes. Image credit: Erika Varga.
Lutein and zeaxanthin are dietary xanthophylls, a type of carotenoid most commonly found in vegetables and fruits, with green and yellow vegetables being particularly rich sources.
These compounds cross the blood-brain barrier and accumulate exclusively in the macular region of the human retina, where they are called macular pigments.
Pistachios are the only nut that contains large amounts of lutein and zeaxanthin, but unlike eggs, they only contain lutein.
However, like eggs, pistachios provide a source of fat, primarily as monounsaturated and polyunsaturated fats, and therefore may be a highly bioavailable source of lutein.
“Our research shows that pistachios are not only a nutritious snack, but may also have significant eye health benefits,” said Dr. Tammy Scott, a research and clinical neuropsychologist at Tufts University. The results are showing.”
“This is especially important as people age and the risk of visual impairment increases.”
In a randomized controlled trial, eating 2 ounces (57 grams) of pistachios per day as part of a regular diet for 12 weeks significantly reduced otherwise healthy middle-aged people compared to eating just their regular diet. MPOD was shown to increase significantly in the elderly. .
They also found that pistachio consumption almost doubled the participants' daily lutein intake and significantly increased plasma levels.
“Incorporating a handful of pistachios into your diet can improve your intake of lutein, which is important for eye protection,” says Dr. Scott.
“Pistachios provide a source of healthy fat, and lutein from pistachios may be more readily absorbed into the body.”
“Pistachios provided approximately 1.6 mg of lutein, which is enough to double the average daily intake of U.S. adults for lutein, a type of plant pigment known as xanthophylls.”
Lutein, found in pistachios, not only supports eye health but may also benefit brain function.
“Because lutein crosses the blood-brain barrier, it may help reduce oxidative stress and inflammation,” said Tufts University researcher Elizabeth Johnson, Ph.D.
“Similar to the eyes, lutein selectively accumulates in the brain and may play a role in attenuating cognitive decline.”
“Research suggests that higher levels of lutein improve cognitive abilities such as memory and processing speed, making pistachios an invaluable addition to diets aimed at supporting healthy aging overall. It is a great addition.”
Tammy M. Scott others. Pistachio consumption increases macular pigment optical density in healthy adults: a randomized controlled trial. nutrition journalpublished online October 17, 2024. doi: 10.1016/j.tjnut.2024.10.022
According to one researcher, daily consumption of strawberries (1-4 cups per day) improves lipid metabolism and inflammatory outcomes in people at high cardiovascular risk. new review paper Published in a magazine Critical reviews in food science and nutrition.
Strawberries are a natural and delicious way to support heart health and manage cholesterol. Image credit: D. Сroisy.
“Strawberries contain a number of potentially health-promoting phytonutrients, including phenols, polyphenols, fiber, micronutrients, and vitamins,” said Roberta Holt, a researcher at the University of California, Davis, and colleagues.
“The purpose of our review is to provide a comprehensive overview of recent human studies on the effects of strawberry and strawberry phytonutrient intake on human health.”
For the review, the authors conducted a literature search through the PubMed and Cochrane databases.
They combined results from 60 papers (47 clinical trials and 13 observational studies) published from 2000 to 2023.
They found that strawberries are rich in beneficial phytonutrients such as polyphenols and fiber, which help lower LDL cholesterol and triglyceride levels while reducing inflammation.
The result is improved overall heart health and better management of cardiovascular risk factors.
Daily consumption of strawberries, whether in fresh, frozen, or freeze-dried form, can have a significant impact on cardiometabolic health, especially in those at high risk for heart disease.
Strawberries can help lower the risk of developing cardiovascular disease by improving lipid metabolism and reducing systemic inflammation.
“Our research shows that regular consumption of strawberries not only lowers cholesterol, but also helps reduce inflammation, a major contributing factor to heart disease,” Dr. Holt said.
“This means that simply adding a cup of strawberries to your daily routine can significantly reduce your risk of cardiovascular events.”
Beyond heart health, the team's review revealed exciting benefits for brain health.
The findings suggest that strawberries are rich in flavonoids, which may help slow cognitive decline and prevent dementia.
The researchers said, “Strawberries may support cognitive function and fight oxidative stress, which is an important factor in keeping the brain sharp as we age.”
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Phrae Charonwoodhipon others. strawberry (Fragaria × ananassa) Intake on human health and disease outcomes: a comprehensive literature review. Critical reviews in food science and nutritionpublished online on September 11, 2024. doi: 10.1080/10408398.2024.2398634
Weight loss drugs may reduce people's desire to exercise
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Semaglutide, found in medicines such as Ozempic and Wigovy, reduces the amount of movement in mice. This finding suggests that these weight loss drugs may reduce people's motivation to exercise.
Semaglutide helps treat type 2 diabetes and obesity by mimicking a hormone called GLP-1, which regulates blood sugar and suppresses appetite. GLP-1 also suppresses activity in brain areas involved in reward processing and craving. This may explain why people taking semaglutide-based drugs no longer find eating as rewarding or pleasurable as they did before taking the drug. This is also probably why some studies show that semaglutide may also be helpful in treating substance use disorders.
ralph dileone Researchers at Yale University wanted to know whether semaglutide also affects other rewarding behaviors, such as exercise, which is known to improve mood and memory. So they gave seven mice semaglutide and an equal number a placebo and measured how far the mice ran on an exercise wheel each day.
On average, patients treated with semaglutide ran about half the distance as those given a placebo. This suggests that motivation for exercise may be low.
To further test this, the researchers administered semaglutide to another group of 15 mice and a placebo for 5 days to another group of similarly sized mice, and investigated their willingness to exercise on a wheel. did. But this time, the exercise wheel locked up periodically while the animal was running on it. To release the lock, the mouse had to press a lever with its nose. Each time the wheel locked, it became progressively more difficult to unlock, requiring the mouse to press the lever many more times. “Eventually they quit,” says DiLeone, who presented these findings at the Society for Neuroscience meeting in Chicago on October 7. “We call that their breakpoint. It's a proxy for how willing they are to access the wheel.”
The maximum number of lever presses in the semaglutide-treated mice was, on average, 25% lower than in the control animals. The researchers repeated the experiment in obese mice and found similar results.
Taken together, these findings suggest that semaglutide-based drugs, such as Ozempic and Wigovy, may reduce motivation to exercise, similar to reducing food and drug cravings. Masu. But DiLeone says there's still no evidence that this applies to humans. This could be because most of the data on Wegovy and Ozempic comes from people participating in weight-loss programs that include exercise, he says.
Still, these findings highlight that these drugs can interfere not only with negative behaviors but also with positive ones. ”[This] Data suggests there are still motivated behaviors that can be changed [with semaglutide] I haven't heard it yet.'' Karolina Skibicka at Penn State University.
I've seen my future and it's full of beans, both literally and figuratively. In addition to increasing the amount of beans, eat a lot of vegetables, no meat, avoid long periods of hunger and almost no alcohol. But in return for this dietary discipline, my future will also be longer and brighter. I'm 52 years old and can expect to live another 29 years with my current diet. But if I change now, I can earn another 10 years and live a healthy life until I'm 90.
This “longevity diet” is not just the latest fad, but the result of scientific research that extends beyond the human lifespan. And it's not just designed to prevent disease, it's actually designed to slow the aging process – that's the claim, anyway.
Of course, it makes sense to say that your diet can change your lifespan. Millions of people around the world still die prematurely each year due to lack of calories and nutrients. On the other hand, the estimate is 11 million people die every year from too many calories And the wrong kind of nutrients. Unnecessary ridicule inevitably leads to obesity and its obesity. cardiovascular diseasediabetes and cancer. The typical Western diet is high in sugar, refined starches, saturated fat, and low in whole foods, which can hinder your metabolism and make injuries even worse. This includes excessive release of insulin, a hormone that controls blood sugar levels and directly affects aging. Suffice it to say that the Western diet is not pushing the longevity levers in the right direction. But is it really possible to dig yourself into a later grave?…
isAs Evie was scrolling through X in April, she saw some unwelcome posts in her feed. One was a photo of a visibly skinny person asking if they were skinny enough. Another post wanted to compare how few calories users were consuming in a day.
Debbie, who did not want to give her last name, is 37 and was first diagnosed with bulimia when she was 16. She did not follow either of the accounts behind the posts in the group, which has more than 150,000 members on the social media site.
Out of curiosity, Debbie clicked on the group. “As I scrolled down, I saw a lot of pro-eating disorder messages,” she said. “People asking for opinions about their bodies, people asking for advice on fasting.” A post pinned by an admin urged members to “remember why we’re starving.”
observer Twitter found seven more groups, totaling around 200,000 members, openly sharing content promoting eating disorders. All of the groups were created after Twitter was bought by billionaire Elon Musk in 2022 and rebranded as X.
Eating disorder campaigners said the scale of harmful content showed a serious failure in moderation by X. Councillor Wera Hobhouse, chair of the cross-party parliamentary group on eating disorders, said: “These findings are extremely worrying… X should be held accountable for allowing this harmful content to be promoted on its platform, which puts so many lives at risk.”
The internet has long been a hotbed of content promoting eating disorders (sometimes called “pro-ana”), from message boards to early social media sites like Tumblr and Pinterest, which banned posts promoting eating disorders and self-harm in 2012 following outcry over their prevalence.
Debbie remembers internet message boards in support of Anna, but “I had to search to find them.”
This kind of content is now more accessible than ever before, and critics of social media companies say it is pushed to users by algorithms, resulting in more and sometimes increasingly explicit posts.
Social media companies have come under increasing pressure in recent years to step up safety measures following a series of deaths linked to harmful content.
At an inquest into the death of 14-year-old Molly Russell, who died by suicide in 2017 after viewing suicide and self-harm content, the coroner ruled that online content contributed to her death.
Two years later, in 2019, Mehta-owned Instagram announced it would no longer allow any explicit content depicting self-harm. The Online Safety Act passed last year requires tech companies to protect children from harmful content, including advertising eating disorders, and will impose heavy fines on violators.
Baroness Parminter, who sits on the cross-party group, said the Online Safety Act was a “reasonable start” but failed to protect adults. “The obligations on social media providers only cover content that children are likely to see – and of course eating disorders don’t stop when you turn 18,” she said.
In the user policy, X We do not allow content that encourages or promotes self-harmwhich explicitly includes eating disorders. Users can report violations of X’s policies and posts, as well as use filters in the timeline to report that they are “not interested” in the content being served.
But concerns about a lack of moderation have grown since Musk took over the site: Just weeks later, in November 2022, he fired thousands of staff, including moderators.
Musk also brought changes to X that meant users would see more content from accounts they didn’t follow. The platform introduced a “For You” feed, which became the default timeline.
in Last year’s blog postAccording to the company, about 50% of the content that appears in this feed comes from accounts that the user doesn’t yet follow.
In 2021, Twitter launched “Communities” as an answer to Facebook Groups. Communities have become more prominent since Musk became CEO. In May, Twitter announced that “Your timeline will now show recommendations for communities you might enjoy.”
In January, Meta, a rival to X, which owns Facebook and Instagram, said it would continue to allow the sharing of content documenting struggles with eating disorders but would no longer encourage it and make it harder to find. While Meta began directing users searching for eating disorder groups to safety resources, X does not show any warnings when users are looking for such communities.
Debbie said she found X’s harmful content filtering and reporting tools ineffective, and shared screenshots of the group’s posts with the posters. observer Even after she reported it and flagged it as not relevant, the post continued to appear in her feed.
Mental health activist Hannah Whitfield deleted all of her social media accounts in 2020 to aid in her recovery from an eating disorder. She said she then returned to some sites, including X, where “thinspiration” posts glorifying unhealthy weight loss appeared in her For You feed. [eating-disorder content] The downside of X was that it was a lot more extreme and radical. Obviously it was a lot less moderated and I felt it was a lot easier to find something very explicit.”
Eating disorder support groups stress that social media does not cause eating disorders, and that people who post pro-eating disorder content are often unwell and do not mean any harm, but social media can lead people who are already struggling with eating disorders down a dark path.
The authors, who analysed two million eating disorder posts on X, said the platform offers people with illnesses a “sense of belonging”, but that unmoderated communities can become “toxic echo chambers that normalise extreme behaviour”.
Paige Rivers was first diagnosed with anorexia when she was 10. Now 23 and training to be a nurse, she came across content about eating disorders on XFeed.
Rivers said he found the X setting, which allows users to block certain hashtags or phrases, was easily circumvented.
“People started using weird hashtags like anorexia, which is a combination of numbers and letters, and that got through,” she said.
Tom Quinn, Director of External Relations Eating disorder charity Beat“The fact that these so-called ‘pro-ana’ groups are allowed to proliferate demonstrates an extremely worrying lack of moderation on platforms like X,” it said.
For those in recovery, like Debbie, social media held the promise of support.
But Debbie feels powerless to limit it, and her constant exposure to provocative content is backfireing: “It discourages me from using social media, and it’s really sad because I struggle to find people in a similar situation or who can give me advice about what I’m going through,” she says.
Company X did not respond to a request for comment.
A recent comprehensive study of 20,000 adults suggests that time-restricted eating, a form of intermittent fasting, may significantly increase the risk of death. Moreover, healthy eating habits could challenge the established scientific consensus on this topic.
The latest research, published by the American Heart Association, reveals that restricting eating to less than eight hours a day is associated with a staggering 91 percent increase in the risk of death from cardiovascular disease.
After analyzing participants’ dietary habits and health over a period of up to 17 years, the study found no evidence to support the idea that limiting meals to an eight-hour window reduces the risk of death from any cause.
Lead author Professor Victor Wenze Zhong expressed surprise at the results, stating to BBC Science Focus that they had anticipated a decrease in cardiovascular disease risk and overall mortality with long-term adoption of an eight-hour time-restricted diet.
He further stated, “Despite the popularity of this dietary approach for its short-term benefits, our study indicates that while the typical eating window ranges from 12 to 16 hours per day, shorter meal times do not correlate with longer life.”
Although the precise reason why time-restricted eating may increase the risk of cardiovascular death is still unknown, one possible explanation suggested by Zhong is that it could lead to a loss of muscle mass.
Recent interest in time-restricted eating has been fueled by its potential health benefits. Prior studies have indicated that it could aid weight loss and improve blood sugar and cholesterol levels.
Many practitioners follow a 16:8 schedule, whereby they consume all food within an eight-hour window and fast for the remaining 16 hours.
This eating pattern aligns more closely with natural circadian rhythms and is believed to support better sleep and metabolic function. However, the recent findings cast doubt on its long-term benefits.
Stanford University School of Medicine Professor Dr. Christopher Gardner cautioned that while time-restricted eating may offer short-term advantages, it could have adverse long-term effects, based on the study.
It is important to note that the study has not yet undergone peer review, and detailed dietary information of the participants is not available.
The research population, with an average age of 49, recorded 2797 deaths, of which 840 were due to cardiovascular disease.
As per Zhong, individuals, especially those with existing heart disease or cancer, should be cautious about adopting an eight-hour eating window due to its associated increased risk of cardiovascular death.
He emphasized the potential effectiveness of intermittent fasting for short periods, such as three to six months, for weight loss and cardiometabolic health improvement. However, long-term adherence to practices like eight-hour time-restricted eating warrants careful consideration.
Despite these cautionary findings, Zhong and Gardner noted that it is premature to draw definitive conclusions regarding time-restricted eating based on a single study.
Ultimately, the study suggests that the content of one’s diet may hold greater importance than the timing of meals for long-term health outcomes.
About our experts:
Dr. Victor Wenze Zhong is a professor and chair of the Department of Epidemiology and Biostatistics at the School of Medicine, Shanghai Jiao Tong University. He holds leadership roles in the American Academy of Nutrition and the American Heart Association.
Dr. Christopher Gardner is a professor of medicine at Stanford University, known for his research on dietary components and patterns. He has served on the American Heart Association Nutrition Committee and the Lifestyle & Metabolic Health Council.
Perhaps many of us have attempted to reduce our waistline by watching our calorie intake or hitting the gym, only to find little success. Should we be doing things differently?
According to Dr. Andrew Jenkinson, a consultant bariatric surgeon at University College London Hospital and the author of “Why do we eat (overeating)?” and “How to eat (and still lose weight)”, losing weight has more to do with eating foods that manage levels of leptin hormone rather than focusing on calorie counting or exercise.
So what exactly is leptin, and how does it work? Dr. Jenkinson shared insights in a recent discussion with us about leptin, food consumption, and strategies to reduce appetite.
When it comes to the problem of obesity, Dr. Jenkinson views it as a major health and economic issue that could lead to the collapse of healthcare systems. He highlighted the prevalence of obesity-related conditions such as type 2 diabetes, high blood pressure, sleep apnea, joint problems, and an increased risk for cancer.
Leptin, a hormone secreted by fat cells, regulates body weight by signaling the hypothalamus, the weight control center of the brain. However, certain foods can block leptin signals, such as sugar, refined carbohydrates, and processed foods, which increase insulin levels and block leptin.
Dr. Jenkinson emphasized that the concept of calories alone is not an effective approach to weight loss. Instead of focusing on calorie counting, he suggested avoiding foods that negatively impact insulin, which can shift the weight set point downward without significant effort.
In terms of exercise, Dr. Jenkinson explained that intense exercise can burn calories, but it can also lead to increased hunger and decreased metabolic rate if not balanced with calorie restriction. He recommended a combined approach of calorie restriction and intense exercise to achieve effective weight loss.
This interview with Dr. Andrew Jenkinson has been edited for clarity and length.
Dr. Andrew Jenkinson is a Consultant in Bariatric (Weight Loss) and General Surgery at University College London Hospital and the author of “Why do we eat (overeating)?” and “How to eat (and still lose weight).”
Eating Disorders: The Basics debunks the stereotype that eating disorders only affect a certain group of people and emphasizes their universal impact and the need for comprehensive, early treatment and support. I am.
According to eating disorder experts, eating disorders affect everyone, regardless of race, gender, or age.
Medical experts say the myth that only thin, white, wealthy girls develop eating disorders is preventing other patients from receiving diagnosis and treatment.
Psychiatrist Janet Treasure, general practitioner Dr Elizabeth McNaught and therapist Jess Griffiths (all survivors of eating disorders) agree that this stereotype is not true for other people, including black women and men. She says it means she has a hard time asking for help.
They urge clinicians to treat all eating disorders as serious, even those that don’t involve weight loss, such as purging.
The importance of early intervention and comprehensiveness in treatment
Professor Treasure, Dr McNaught and Jess from King’s College London also highlight the importance of early intervention to save lives and the important role of fathers in helping girls recover.
their books Eating disorders: the basics – TV presenter Strictly Winner Stacey Dooley – For schools, health care workers, and families.
This guide details common risk factors, different types of eating disorders, the latest treatments, and provides advice for families on how to support their loved one’s recovery.
“Eating disorders are often thought of as affecting thin, white, affluent girls. But they lack true discrimination about who they affect,” the authors write. states.
“Other groups, such as men, racial minorities, transgender people, and people from disadvantaged socio-economic backgrounds, can remain in our communities struggling with eating disorders for years untreated. There is a gender.
“It is also important to recognize that all eating disorders are serious and all eating disorders deserve treatment and support.
“It doesn’t have to be a lifelong or fatal disease, but it can often be due to lack of preparedness and lack of awareness of symptoms in people who are underweight.”
Recognize the universal impact of eating disorders
Problematic behaviors related to eating food are common around the world. These can occur at any stage of life and affect everyone, regardless of race, gender, or age.
eating disorder Based on the latest evidence on anorexia, bulimia, bulimia, and other conditions.
The guide also features real-life stories from people who have developed eating disorders, as well as letters of hope to support those still suffering.
These stories include those of patients who were told they were not sick enough to need help.
Despite the risks and pain associated with her condition, Carla Lisette said her purging disorder would only be taken seriously if it met the criteria for anorexia.
Furthermore, she added: “Although most people with purge disorder do not become underweight, that does not mean they are at a healthy weight for their bodies or that they are not harming themselves. It doesn’t even mean it. The purge could be deadly.”
In the letter, Christina Taylor was told she was “too healthy” to be helped, even though she drank excessively and felt sick 10 times a day.
“This (receiving the letter) was one of the most invalidating experiences of my life. I truly felt that there was no point in continuing this way.”
Professor Treasure and his co-authors say other challenges remain when it comes to eating disorders, including:
Food poverty, ultra-processed foods, and less sharing of home-cooked meals. These are among the environmental factors behind eating disorders.
Men often face societal pressure to “be manly.” This can create further secrecy about one’s disorder and create barriers to receiving treatment.
Body mass index (BMI) may not be useful in many situations. The authors state that the risk of poor health is related to the degree of weight loss, not absolute body weight. Some people may have a “normal” BMI but still be at risk for serious physical harm.
Fathers and partners may feel left out, as if eating disorders are “women’s work”, or siblings may be seen as too young to be involved. However, the authors say it plays an important role in supporting your loved one’s recovery.
References: Eating Disorders: The Basics, by Elizabeth McNaught, Janet Treasure, and Jess Griffiths. DOI: 10.4324/9781003342762
An imaginary diagram of the interstellar medium distribution of active galactic nuclei based on current observation results. Dense molecular gas from the galaxy flows along the disk’s surface toward the black hole. The energy generated by the high temperature of the material accumulated around the black hole destroys molecular gas, converting it into atoms and plasma. Most of these multiphase interstellar mediums are jets flowing outward from the galactic center (mainly plasma jets occur directly above the disk, and mainly atomic and molecular jets occur at an angle). However, it turns out that most of the particles flow back into the disk like a fountain. Credit: ALMA (ESO/National Astronomical Observatory of Japan/Nuclear Astronomical Observatory), T. Izumi et al.
Recent advances in astrophysics have led to groundbreaking observations of gas flows around supermassive black holes. These observations were made with great detail. light years Important insights into the behavior of these giant universes have been revealed. Remarkably, the researchers found that while large amounts of gas are attracted to these black holes, only a small portion (about 3 percent) is actually consumed. The remaining gas is ejected and recycled back to the host galaxy.
Not all substances fall into this. Black Hole It is absorbed, but some is excreted as effluent. However, it has been difficult to measure the ratio between the amount of material that a black hole “eats” and the amount that it “falls into.”
An international research team led by Assistant Professor Takuma Izumi of the National Astronomical Observatory of Japan is developing the Atacama Large Millimeter/Submillimeter Array (alma telescope) Observe a supermassive black hole in the Circus Galaxy, 14 million light-years away in the direction of the constellation Circus. This black hole is known to be actively feeding.
The center of the Silcinus galaxy observed with ALMA. Carbon monoxide (CO; indicating the presence of a medium-density molecular gas) is shown in red. Atomic carbon (C; indicates the presence of an atomic gas) in blue. Green is hydrogen cyanide (HCN; indicating the presence of a dense molecular gas). Pink hydrogen recombination line (H36α; indicating the presence of ionized gas). The central dense disk of gas (green) is about 6 light-years wide. The plasma outflow proceeds almost perpendicular to the disk. Credit: ALMA (ESO/National Astronomical Observatory of Japan/Nuclear Astronomical Observatory), T. Izumi et al.
ALMA’s role in solving the mystery of black holes
Thanks to ALMA’s high resolution, the research team was able to measure the inflow and outflow around a black hole for the first time on a scale of several light years. By measuring the flow of gases in different states (molecules, atoms, and states), plasma) The team was able to determine the overall feeding efficiency of the black hole and found it to be only about 3%. The researchers also confirmed that gravitational instability is driving the influx.
The analysis also showed that most of the ejected outflow was not fast enough to escape from the galaxy and be lost. They are recycled into the perinuclear region around the black hole and begin falling slowly towards the black hole again.
Reference: “Feeding and feedback of supermassive black holes are observed at subparsec scale” Takuma Izumi, Keiichi Wada, Masatoshi Imanishi, Koichiro Nakanishi, Kotaro Kono, Yuki Kudo, Daiki Kawamuro, Shunsuke Baba, Naoki Matsumoto , Yutaka Fujita, Conrad R.W. Tristram, 2 November 2023 science. DOI: 10.1126/science.adf0569
This research was funded by the National Astronomical Observatory of Japan and the Japan Society for the Promotion of Science.
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