For generations, keeping track of caffeine was relatively simple. There was coffee in the morning, perhaps another cup after lunch, tea in the afternoon and the occasional soda. Nobody needed a calculator. That has changed: caffeine now turns up in energy drinks and protein bars, chewing gum and supplements, ice cream and other products where consumers may not instinctively look for it. Even within familiar categories, the amount can vary enormously. According to the Food and Drug Administration, a 12-ounce brewed coffee can contain anywhere from 113 to 247 milligrams of caffeine, while the same volume of an energy drink can range from 41 to 246 milligrams.

For decades, weight-loss advice has tended to treat overeating as a fairly straightforward problem: people consume more food than they need, so the solution is to help them consume less. Portion control, calorie counting and mindful eating all follow, to some extent, from that premise.

Prediabetes is easy to imagine as a problem of middle age: the consequence of decades of weight gain, inactivity or gradually worsening metabolic health.

For most people, ordering a meal at a restaurant is a fairly simple decision. You read the menu, choose what sounds good and eat. For someone with celiac disease, the process can involve considerably more uncertainty. Was the food prepared on a shared surface? Did the sauce contain an ingredient that was not disclosed? Was the supposedly gluten-free dish actually kept separate from foods containing wheat? Did someone use the same utensil, fryer or preparation area? And perhaps the most frustrating question of all: Is this food really gluten-free?

A small study of adults with impaired glucose regulation suggests that fasting glucose may tell us more about the previous evening than we once thought.

Type 2 diabetes (T2D), once considered an adult-onset disease, is increasing at alarming rates in children and adolescents. Before the mid-1990s, just 1% to 2% of youth with diabetes had T2D. Today, that number has skyrocketed to between 24% and 45%, with the average age of diagnosis hovering around 13 years old.

Running may help burn calories, but when it comes to preventing diabetes and obesity, pumping iron might have the edge, according to preclinical findings from Virginia Tech scientists at the Fralin Biomedical Research Institute at VTC.

For decades, obesity has been unfairly portrayed as a failure of discipline or motivation. Yet leading surgeons from the American College of Surgeons are reframing the narrative: obesity is not a lack of willpower—it’s a complex, treatable medical condition.

29-Sep-2025 8:30 AM EDT, by Institute for the Advancement of Food and Nutrition Sciences

ROCHESTER, Minn. — Mayo Clinic researchers have developed a genetic test that can help predict how people will respond to weight loss medications such as GLP-1s. The test estimates an individual's calories to satiation (CTS) — how much food it takes for a person to feel full — and links this biological trait to treatment success. The findings, published in Cell Metabolism, represent a promising step toward more personalized and effective treatments for people living with obesity.

Major depressive disorder is one of the most common mental health challenges among young adults, particularly college students. Academic pressure, social transitions, and the demands of independence often converge at this stage of life, leading to emotional difficulties that affect both academic performance and overall well-being. While traditional treatments—medication and psychotherapy—remain central, researchers are increasingly exploring complementary strategies that could enhance outcomes. Nutrition has emerged as a promising field of study.