Pregnant women who suffer from metabolic dysfunction-associated steatotic liver disease (MASLD), previously known as non-alcoholic fatty liver disease, are more likely to give birth prematurely. A new study published in the journal eClinicalMedicine has found that these women have a significantly higher risk of preterm birth, and this increased risk cannot be attributed solely to their weight or obesity.

According to the research conducted by Karolinska Institutet, one in five people in Sweden may have MASLD, while globally, it could affect as many as three out of ten individuals. Common risk factors for developing the disease include metabolic disorders like type 2 diabetes and being overweight or obese. The study’s findings are based on Swedish registry data and included a total of 240 births among women with MASLD, along with 1140 matched births from the general population.

Alarmingly, the research revealed that women with MASLD were more than three times as likely to give birth prematurely compared to those without the disease. This increased risk persisted even after adjusting for factors such as weight and metabolic disorders. The study’s lead author suggests that this association may not solely be due to a high BMI, implying that the liver disease itself could have negative effects on pregnancy outcomes.

Moreover, women with MASLD had a 63 percent higher risk of caesarean section compared to the control group. However, this increased risk seemed to be explained by their high BMI, as no significant difference was observed when comparing them to overweight or obese women without fatty liver disease.

While the study’s findings are concerning, it is essential to note that MASLD itself did not increase the risk of congenital malformations in the children born to these women. The authors acknowledge that their research may have been influenced by other factors and emphasize the importance of closely monitoring pregnant women with MASLD to reduce the risk of complications.

The study’s conclusions highlight the need for specific recommendations regarding pregnancy care for women with MASLD, which could potentially be added to clinical guidelines for managing the disease.

The consumption of ultra-processed foods has been linked to various adverse health outcomes, including hypertension, cardiovascular events, cancer, digestive diseases, and mortality. Research presented at the ACC Asia 2025 Together with SCS 36th Annual Scientific Meeting suggests that for every 100 grams of ultra-processed food consumed daily, the risk for these health issues increases.

Ultra-processed foods are characterized by high sugar, salt, and non-nutritive components, exhibiting low nutritional density yet high caloric content. These products may contribute to adverse health outcomes through mechanisms such as dysregulation of blood lipid profiles, alterations in gut microbiota composition, promotion of obesity, induction of systemic inflammation, exacerbation of oxidative stress, and impairment of insulin sensitivity.

A systematic review of 41 prospective cohort studies, spanning the Americas, Europe, Asia, and Oceania, found that ultra-processed food consumption was associated with increased risks for:

* Hypertension: 14.5% higher risk per 100g/day consumed
* Cardiovascular events: 5.9% higher risk per 100g/day consumed
* Cancer: 1.2% higher risk per 100g/day consumed
* Digestive diseases: 19.5% higher risk per 100g/day consumed
* All-cause mortality: 2.6% higher risk per 100g/day consumed

Researchers observed increased risks for obesity/overweight, metabolic syndromes/diabetes, and depression/anxiety.

The study’s findings suggest that clinicians should inform patients about the nutritional imbalance in ultra-processed foods and encourage them to reduce their consumption. Governments may consider implementing measures to mitigate the associated health impacts, such as establishing stringent food labeling regulations and requiring manufacturers to provide explicit ingredient disclosures.

Emerging evidence has linked health benefits to whole foods, simple ingredients, and culturally appropriate healthy eating patterns like the Mediterranean or DASH diet. Further high-quality studies on this topic are needed to inform public health recommendations and promote healthier eating habits.

Eating ultra-processed foods like cold breakfast cereal, cookies, and hot dogs may speed up early signs of Parkinson’s disease, according to a recent study published in Neurology. The research found that people who consumed more of these processed foods were more likely to experience early symptoms of the disease compared to those who ate very few.

The study analyzed data from over 42,000 participants with an average age of 48, who did not have Parkinson’s disease at the start of the study. They were followed up to 26 years and completed regular medical exams and health questionnaires. Researchers also reviewed food diaries that listed what participants ate and how often.

The team looked at several types of ultra-processed foods, including sauces, spreads, or condiments; packaged sweets; snacks or desserts; artificially or sugar-sweetened beverages; animal-based products; yogurt or dairy-based desserts; and packaged savory snacks. One serving was equivalent to a single can of soda, one ounce of potato chips, one slice of packaged cake, a single hot dog, or one tablespoon of ketchup.

Researchers divided participants into five groups based on how many ultra-processed foods they ate per day on average. The highest group consumed 11 or more servings daily, while the lowest group averaged fewer than three servings daily.

After adjusting for factors like age, physical activity, and smoking, researchers found that participants who ate 11 or more servings of ultra-processed food per day had a 2.5-fold higher likelihood of having three or more early signs of Parkinson’s disease compared to those consuming fewer than three servings per day.

When looking at individual symptoms, eating more ultra-processed foods was tied to an increased risk for nearly all symptoms except constipation. The study’s author, Xiang Gao, emphasized the importance of choosing whole, nutritious foods over processed ones to maintain brain health.

While the study suggests a link between ultra-processed food consumption and early signs of Parkinson’s disease, it does not prove causation. More research is needed to confirm these findings and understand the complex relationships between diet, lifestyle, and neurodegenerative diseases.

In the meantime, individuals can take steps to reduce their exposure to ultra-processed foods by:

* Reading labels carefully
* Choosing whole grains over refined ones
* Limiting sugary drinks and snacks
* Opting for fresh fruits and vegetables instead of packaged options
* Cooking meals from scratch using fresh ingredients

By making informed food choices, individuals can contribute to a healthier brain and potentially reduce their risk of developing neurodegenerative diseases like Parkinson’s.