Early birds, getting more physical activity, linked to lower risk of ALS

 Highlights:

• Amyotrophic lateral sclerosis (ALS) is a rare, progressive disease characterized by the degeneration of nerve cells in the brain and the spinal cord.
• The study does not show cause and effect; it only shows an association.
• A new study of half a million people compared early birds who are more productive in the morning to night owls who are more productive later in the day.
• It found being an early bird was associated with a 20% lower risk of ALS when compared to being a night owl.
• The study also looked at physical activity and found being more physically active was associated with a 26% lower risk of ALS compared to being less active.
• While more research is needed, researchers say promoting healthy lifestyle behaviors may represent a potential strategy for reducing the risk of ALS.

Being an early bird, also called a morning person, and being more physically active are associated with lower risks of amyotrophic lateral sclerosis (ALS), according to a preliminary study released February 25, 2026, that will be presented at the American Academy of Neurology’s 78th Annual Meeting taking place April 18-22, 2026, in Chicago and online.

The study does not prove cause and effect between these behaviors and the risk of ALS; it only shows an association.

ALS is a rare, progressive disease characterized by the degeneration of nerve cells in the brain and the spinal cord. People with ALS lose the ability to initiate and control muscle movement, which often leads to total paralysis and death. The average life span after diagnosis is two to five years.

“Previous research suggests better sleep and more physical activity may reduce the risk of some neurodegenerative diseases, but results for ALS have been mixed,” said study author Hongfu Li, MD, PhD, of Zhejiang University in Hangzhou, China. “Our study found a sleep schedule that better matches daylight hours and more physical activity were related to a lower risk of ALS.”

The study included over 500,000 people with an average age of 57. Participants were followed for an average of 14 years, during which 675 people, or 0.14%, developed ALS.

Participants completed questionnaires at the start of the study about their sleep habits and physical activity.

For sleep, researchers determined chronotypes for all participants. Chronotype is a person’s natural preference for when they are most alert and most sleepy. It is part of the circadian rhythm, the 24-hour sleep-wake cycle.

Researchers looked at two chronotypes. Morning chronotype, or early birds, was defined as people who preferred earlier bedtimes and wake times and reported peak productivity earlier in the day. Evening chronotype, or night owls, was defined as people who preferred later bedtimes and wake times and reported peak productivity later in the day.

Of participants, 277,620 were classified as early birds and 166,361 as night owls. Of early birds, 350 developed ALS. Of night owls, 237 developed ALS. Another 58,298 were excluded because their chronotype could not be determined.

After adjusting for factors such as age, sex and body mass index, researchers found being an early bird was associated with a 20% reduced risk of ALS compared to being a night owl.

Researchers also looked at sleep duration and found those who had between six and eight hours of sleep per night had a lower risk of ALS compared to those who had more or less sleep.

Researchers also found that greater physical activity was associated with a 26% lower risk of ALS.

They used metabolic equivalents (METs) to quantify energy expenditure. For each physical activity, METs were multiplied by the frequency and duration to obtain a physical activity score of MET-minutes per week. Vigorous activities such as running and cycling were assigned 8.0 METs, moderate-intensity activities like carrying light loads and household activities were assigned 4.0 METs, and lower-intensity activities such as walking were assigned 3.3 METs. The average physical activity level for participants was 2,645 METs-minutes per week.

Researchers found that among those who had more physical activity, 600 MET-minutes or more per week, 386 of 314,170 people developed ALS. Among those who had less, 107 of 70,946 people developed ALS.

After similar adjustments, 600 MET-minutes or more per week was associated with a 26% lower risk of ALS.

“While more research is needed to further explore these associations, promoting healthy lifestyle behaviors may represent a potential strategy for reducing the risk of ALS,” said Li.

A limitation of the study was that 95% of participants were white people, so the results may not be the same for other populations

So-called “yo-yo dieting” confers long-term health benefits,

“Yo-yo dieting” is a pattern in which individuals lose weight through lifestyle interventions but gradually regain it over time, leading to repeated attempts at weight loss. These cycles may affect not only body weight, but also body composition, particularly visceral (intra-abdominal) fat, a metabolically active tissue linked to cardiometabolic disease. Thus, for many individuals, the key question is not whether to lose weight once, but whether repeated attempts confer long-term health benefits or risks.

According to Prof. Iris Shai, the study’s principal investigator from Ben-Gurion University of the Negev, dean of the School of Sustainability at Reichman University, an adjunct professor at Harvard T.H. Chan School of Public Health, and an honorary professor at Leipzig University, Germany, these findings challenge the traditional focus on weight loss as a simple numbers game: “Persistent commitment to a healthy dietary change creates cardiometabolic memory in the body. Repeated participation in a lifestyle program aimed at weight loss, even after an apparent “failure,” in which an individual regains all the weight lost in a previous diet- may lead to significant and sustainable health benefits over the years, particularly through the reduction of harmful visceral (abdominal) fat.”

Hadar Klein, RD MSc, a doctoral student and lead author: “Body weight alone does not capture changes in visceral fat or metabolic biomarkers. Even when weight is regained, cardiometabolic health may remain improved, and success should not be defined solely by the number on the scale. Importantly, even when weight loss is attenuated during a second attempt, the cumulative benefits for abdominal fat and metabolic health are substantial”.

In the new study, published in BMC Medicine (https://doi.org/10.1186/s12916-026-04663-9), researchers conducted a unique 5- and 10-year follow-up of participants from two consecutive randomized controlled dietary trials (DIRECT-PLUS and CENTRAL), which together enrolled approximately 500 participants. Each trial lasted 18 months and included approximately 300 participants. One-third of the participants in the first trial also took part in the second trial. The trials examined Mediterranean diet–based interventions and physical activity compared with control diets, with detailed MRI scans performed before and after each intervention.

The study found that, surprisingly, although participants entered the second intervention at a body weight similar to that at the start of the first intervention, indicating full weight regain, their abdominal fat profile and metabolic markers were more favourable, with improvements of approximately 15–25% compared with their initial baseline, including enhanced insulin sensitivity and a more favourable lipid profile. This finding points to the existence of a positive “cardiometabolic memory” from prior intervention that persists even after weight regain.

Moreover, although participants who rejoined the weight-loss program lost less weight during the second intervention, they maintained better long-term health outcomes. Five years after completing the second intervention, these participants showed less weight regain and less accumulation of abdominal fat compared with participants who had engaged in a weight-loss program only once. 

Early healthy eating shapes lifelong brain health

 

Peer-Reviewed Publication

University College Cork

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Eating unhealthy foods early in life leave lasting brain and feeding changes but gut bacteria can help restore healthy eating, new University College Cork (UCC) research study finds today (Tuesday 24th February 10am)

A high-fat, high-sugar diet during the early life period can cause long-lasting changes in how the brain regulates eating, even when the unhealthy diet is stopped and body weight is normalised, the researchers at APC Microbiome, a leading research institute, at UCC discovered.

Children today are growing up in food environments saturated with high-fat, high-sugar options that are readily accessible and heavily promoted. From birthday parties and school celebrations to sporting events and even as rewards for good behaviour, these foods have become a routine part of childhood experiences.

This new research highlights the long-term impact of this early exposure, demonstrating that frequent consumption of energy-dense, nutrient-poor foods in childhood can shape preferences and establish unhealthy eating patterns that persist well into adulthood.

Published today in Nature Communications, the study also demonstrates that microbiota-targeted interventions, including a specific strain of beneficial gut bacteria (Bifidobacterium longum APC1472) or prebiotic fibres (fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS), naturally present in foods such as onions, garlic, leeks, asparagus and bananas, and widely available in fortified foods and prebiotic supplements), could help prevent these effects when administered throughout life.

The researchers found that exposure to a high-fat, high-sugar diet during early life in a preclinical mouse model led to persistent alterations in feeding behaviour in adulthood. These behavioural changes were linked to lasting disruptions in the adult hypothalamus, a key brain region involved in appetite control and energy balance.

What we eat early in life matters

“Our findings show that what we eat early in life really matters.” said Dr Cristina Cuesta-Martí, first author of the study. “Early dietary exposure may leave hidden, long-term effects on feeding behaviour that are not immediately visible through weight alone.”

The study showed that unhealthy diets early in life disrupted brain pathways involved in feeding behaviour, with effects lasting into adulthood, suggesting an increased risk of obesity later in life.

Importantly, targeting the gut microbiota helped counteract these long-term diet-related effects. The putative probiotic strain Bifidobacterium longum APC1472 produced marked improvements in feeding behaviour while inducing only minor changes in overall microbiome composition, suggesting a targeted mode of action. In comparison, the prebiotic combination (FOS+GOS) drove broader shifts in the gut microbiome.

Targeting the gut microbiota can mitigate the long-term effects

Dr Harriet Schellekens, lead investigator of the study, added: “Crucially, our findings show that targeting the gut microbiota can mitigate the long-term effects of an unhealthy early-life diet on later feeding behaviour. Supporting the gut microbiota from birth helps maintain healthier food-related behaviours into later life.”

Professor John F. Cryan, Vice President for Research & Innovation at UCC and collaborator on the study, said: “Studies like this exemplify how fundamental research can lead to potential innovative solutions for major societal challenges. By revealing how early-life diet shapes brain pathways involved in the regulation of feeding, this work opens new opportunities for microbiota-based interventions.”

Heart health benefits in combining mango and avocado daily

 

Study links avocado and mango consumption with improved vascular function among adults with prediabetes

 For the one in three (98 million) Americans living with prediabetes, a surprising fresh fruit pairing may hold promise for heart health. A new study published in the Journal of the American Heart Association suggests that adding one avocado and a cup of mango to your daily routine may help support key markers of cardiovascular health. Adults with prediabetes who enjoyed this combination daily for eight weeks saw improvements in blood vessel function and diastolic blood pressure – two important indicators of cardiovascular wellness.

Conducted by researchers at Illinois Institute of Technology (Illinois Tech), the study asked adults with prediabetes to follow an Avocado-Mango (AM) diet – adding one medium Hass avocado and a cup of fresh mango to their daily meals and snacks for eight weeks. A calorie-matched control group followed a similar diet, with avocado and mango replaced by calorically comparable carbohydrate-based foods. Those on the AM diet saw meaningful improvements in blood vessel function, which supports healthy circulation, and diastolic blood pressure, a key factor in long-term heart health, compared to the control group.

 

Blood vessel function improved significantly in participants on the AM diet. They experienced a significant increase in flow-mediated dilation (FMD) – a key measure of endothelial function (blood vessel health) – to 6.7%, compared with a decline to 4.6% in the control. This suggests a meaningful improvement.

 

Diastolic blood pressure also significantly improved, particularly among men. In the control group, men saw an average central blood pressure increase of 5 points (mmHg), while those on the AM diet experienced a reduction of about 1.9 points – a difference that can be clinically significant if sustained. These benefits occurred without changes in calorie intake or body weight, suggesting that nutrient-dense fruits like avocado and mango may support cardiovascular health without major lifestyle changes.

 

“This research reinforces the power of food-first strategies to help reduce cardiovascular disease risk, particularly in vulnerable populations like those with prediabetes,” said Britt Burton-Freeman, PhD, Principal Investigator and Professor at Illinois Tech. “It’s an encouraging message: small, nutrient-dense additions—like incorporating avocado and mango into meals and snacks—may support heart health without the need for strict rules or major dietary overhauls.”

 

The Avocado-Mango group also saw increases in fiber, vitamin C, and heart-healthy monounsaturated fat – nutrients tied to cardiovascular wellness – without changes in calorie intake or body weight. Select kidney function markers, such as estimated glomerular filtration rate (eGFR), also improved. While no significant differences were found in cholesterol, blood sugar, or inflammation, the findings highlight the value of adding nutrient-rich fruits to the diet, especially for those at risk of type 2 diabetes and cardiovascular disease.

 

Together, mango and avocado offer a unique combination of nutrients that may help support heart health:

 

• Mango has fiber (2g/serving*, 7% DV) and is an excellent source of antioxidant vitamin C (50% DV), which may support blood sugar control, weight management, and overall cardiovascular wellness.
• Avocado is a good source of fiber (3g/serving**, 11% DV), important for managing cholesterol levels, blood sugar and body weight. In addition, avocado contributes heart-healthy fats (6g unsaturated fats), which can lower the risk of heart disease by helping to reduce LDL cholesterol, and potassium (250mg, 6% DV), important for maintaining healthy blood pressure.

 

The complementary nutrient profiles of these two fruits offer a simple, satisfying way to nourish the body and support cardiovascular wellness.

 

Looking for ways to enjoy this nutrient-dense combination in everyday meals? Try adding avocado and fresh mango to salads, smoothies, or grain bowls for a flavorful, heart-healthy twist, with easy recipes like Mango Avocado Tuna Ceviche or an Avocado and Mango Topper.

 

For more recipe inspiration and nutrition details, visit Mango.org and LoveOneToday.com.

 

*Mango serving size: ¾ cup; **Avocado serving size: 50 g (1/3 of a medium avocado)

Peanut butter consumption builds muscle power in older adults

 

A clinical trial by researchers at Deakin University’s Institute for Physical Activity and Nutrition (IPAN) in Melbourne, Australia, found that a daily serving of peanut butter significantly boosted muscle power in older adults. The findings were recently published in the international peer-reviewed Journal of Cachexia, Sarcopenia and Muscle (JCSM).

The six-month study, known as the Capacity of Older Individuals after Nut Supplementation (COINS), was led by Dr. Sze-Yen Tan, associate professor and nutrition researcher, at Deakin University’s Institute for Physical Activity and Nutrition. It involved 120 adults, ages 66 to 89, who were living independently in their community but were at risk for falls. Half of the participants were randomly assigned to the intervention group to eat 43 grams daily of a commercially available natural peanut butter, while the others continued their usual lifestyle, diet and exercise routines. (43 grams is approximately three tablespoons)

After six months, each group completed five, sit-to-stand tests. Due to greater lower-body muscle power, participants who were consuming peanut butter were able to complete the tests faster than the control group that did not eat the peanut butter. And, while the peanut butter group increased their intake of protein and unsaturated fat, they did not experience weight gain.

“Being able to complete the test faster means greater muscle power,” explains Dr. Tan. “Muscle power enables older people to perform activities of daily living, such as stair climbing and rising from a chair. Increased muscle power also reduces the risk of falls, which is a common reason for loss of independence, compromised quality of life and even premature death.”

The research shows that peanut butter can be an easy and affordable way to improve nutrition and muscle power among older adults. Peanuts contain the most protein of any nut and, in the study, participants consumed 10 grams of protein a day from the peanut butter serving.

“One of the prevention strategies for older adults who are at high risk of falls is strength and resistance training, which focuses on preserving muscle and physical function,” says Tan. “Our study shows that eating natural peanut butter, as a snack or part of a meal, can be used in combination with these therapies to further enhance muscle power and to improve nutrition at the same time.”

Oftentimes, seniors turn to over-the-counter oral nutrition supplements to improve their dietary intake. However, these can be expensive, and the taste can be unfamiliar, leading to poor uptake. 

“Peanut butter, which is a naturally rich source of nutrients, including protein and healthy fats, can be an accessible, affordable and palatable alternative to commercial oral nutrition supplements,” adds Tan. “More importantly, peanut butter is familiar to most people, including seniors, and the butter form makes it suitable for those with dentition issues who might struggle to eat whole nuts.”

The COINS study was supported by funding from The Peanut Institute Foundation. The funder did not have a role in the study design, implementation, analysis or interpretation of the data or the writing of the manuscript.

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Journal

Journal of Cachexia Sarcopenia and Muscle

DOI

10.1002/jcsm.70221 

Many US adults unaware of connection between processed meat consumption and colorectal cancer

 Just before National Colorectal Cancer Awareness Month begins in March, a new Physicians Committee for Responsible Medicine/Morning Consult poll found that nearly half of Americans aren’t aware that eating processed meat increases the risk of developing colorectal cancer.

The poll, which was conducted among 2,202 U.S. adults Feb. 9 to 11, 2026, also found that after being informed that processed meat consumption increases colorectal cancer risk, two-in-three adults would support the implementation of warning labels of colorectal cancer risk on processed meat products.

“In light of colorectal cancer now being the leading cause of cancer deaths in adults under 50, it’s concerning that so many people still don’t know about the strong connection between eating processed meat and the risk of developing colorectal cancer,” said Joseph Barrocas, MD, an internal medicine specialist from Huntersville, N.C.

But on a positive note, Dr. Barrocas said, the survey shows that many people want that information.

The poll also revealed that just one-third of adults say they’ve received information from a health care professional about the link between processed meat consumption and colon cancer.

“More health care practitioners have to be educated about the link between diet and colorectal cancer,” Dr. Barrocas said, “and in addition to recommending screening, discuss with patients the protective benefits of a diet rich in fruits, vegetables, grains, and beans.”

Research has shown:

*Those following a plant-based diet had a 22% lower risk for all types of colorectal cancers compared with those who consumed an omnivorous diet. Plant-based diets may be especially protective, because fruits, vegetables, whole grains, and legumes are packed with cancer-fighting phytochemicals.

*Maintaining a healthy weight, avoiding alcohol, and exercising regularly decrease the risk of developing colorectal cancer.

*Fiber—or the roughage that gives plant foods their bulk—helps fight colorectal cancer. One study found that those that consumed the most fiber had a 72% lower risk of developing colon polyps—which can be precursors to colorectal cancer—compared with those who consumed the least fiber. A high-fiber diet prevents damage to the intestines and speeds up digestive transit.

“Research shows that for every 10 grams of fiber we eat each day, we can lower our colorectal cancer risk by up to 10%,” said Anna Herby, DHSc, RD, CDE, nutrition education specialist for the Physicians Committee. “Simple ways to get that in include eating a little over a cup of raspberries, 2 tablespoons of chia seeds, or two-thirds cup of black beans. 

Virgin olive oil protects cognitive health through the gut microbiota

 

Virgin olive oil is considered one of the fundamental pillars of the Mediterranean diet and is widely recognised for its cardiovascular and metabolic health benefits. However, its direct influence on the human brain through the digestive system had not been explored in depth. A new study led by researchers from the Human Nutrition Unit at the Universitat Rovira i Virgili (URV), the Pere Virgili Health Research Institute (IISPV) and CIBERobn reveals that extra virgin olive oil may play a decisive role in protecting cognitive function through its effects on the gut microbiota.

‘This is the first prospective study in humans to specifically analyse the role of olive oil in the interaction between gut microbiota and cognitive function,’ explains Jiaqi Ni, first author of the article and researcher at the URV's Department of Biochemistry and Biotechnology. To carry out the study, the research team worked with data from 656 people aged between 55 and 75 who were overweight or obese and had metabolic syndrome—a set of risk factors that increase the likelihood of developing cardiovascular disease. This information was collected over a two-year period as part of the PREDIMED-Plus project and also included data on the participants’ consumption of different types of olive oil (virgin and refined) and the composition of their gut microbiota, as well as a follow-up that sought to identify any changes to their cognitive function.

Improved cognitive function and more diverse microbiota

The results reveal that people who consumed virgin olive oil rather than refined olive oil showed improved cognitive function and greater diversity in their gut microbiota, which is an important marker of intestinal and metabolic health. In contrast, consumption of refined olive oil was associated with less diverse microbiota over time. In addition, the researchers identified a genus of bacteria in the microbiota, known as Adlercreutzia, as a possible indicator of the beneficial association between virgin olive oil consumption and the preservation of cognitive function. The researchers’ findings suggests that some of the benefits for brain function of consuming this type of oil may be due to its impact on the composition of the gut microbiota.

So what is it about extra virgin olive oil that makes it healthier than refined olive oil? The main difference lies in their production processes: the former is obtained exclusively through mechanical procedures, whereas refined olive oil undergoes industrial treatments to remove impurities. The problem is that these treatments also degrade the oil’s natural antioxidants, polyphenols, vitamins and other bioactive compounds that are beneficial to health. Hence Jiaqi Ni’s warning that ‘not all olive oils have benefits for cognitive function’ and that we should aim to consume extra virgin olive oils rather than refined ones.

Quality is as important as quantity

Findings such as these advance our understanding of the mechanisms linking cardiovascular and cognitive health to gut microbiota. Jordi Salas-Salvadó, principal investigator of the study, highlights the importance of olive oil quality as a central component of the Mediterranean diet: ‘This research reinforces the idea that the quality of the fat we consume is as important as the quantity; extra virgin olive oil not only protects the heart, but can also help preserve the brain during ageing.’ The URV professor also points out that the fact that they have identified a microbial profile that plays a role in these benefits ‘paves the way for new nutrition-based prevention strategies to preserve cognitive functions.’

At the same time, researchers Nancy Babio and Stephanie Nishi, co-directors of the study, point out the relevance of the results in the current context of an ageing population: ‘At a time when cases of cognitive decline and dementia are on the rise, our findings drive home the importance of improving diet quality, and in particular prioritising extra virgin olive oil over other refined versions as an effective, simple and accessible strategy for protecting brain health.’

This study was made possible thanks to the leadership of the Human Nutrition Unit of the Department of Biochemistry and Biotechnology at the URV and the participation of institutions such as the Pere Virgili Health Research Institute (IISPV-CERCA) and the CIBER area on the Physiopathology of Obesity and Nutrition (CIBEROBN) of the Carlos III Health Institute. The project also benefited from the collaboration of researchers from the PREDIMED-Plus consortium and international universities such as Wageningen (Netherlands) and Harvard (United States).

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Journal

Microbiome

DOI

10.1186/s40168-025-02306-4