Medical Bulletin 06/September/2025

The study was led by PhD candidate Rayane Haddadj and forms part of the extensive Trøndelag Health Study (The HUNT Study). “People who walk more than 100 minutes every day have a 23 per cent lower risk of lower back problems than those who walk 78 minutes or less,” said Haddadj. The findings have already attracted attention for their potential implications on public health and healthcare cost reduction.

The methodology employed in the study stands out for its accuracy and objectivity. A total of 11,194 participants wore two sensors—one on the thigh and one on the back—for up to a week. This allowed researchers to accurately track both the volume and intensity of their daily walking activity.

Interestingly, even low-intensity walking was found to be beneficial. “Intensity also plays a role in the risk of long-term back problems, but not as much as the daily amount of walking,” Haddadj noted.

With back and neck issues among the top contributors to healthcare costs and affecting a majority of the population at some point, this research provides a simple yet powerful recommendation: put on your shoes and start walking.

Reference: Haddadj R, Nordstoga AL, Nilsen TIL, et al. Volume and Intensity of Walking and Risk of Chronic Low Back Pain JAMA Netw Open. 2025;8(6):e2515592. doi:10.1001/jamanetworkopen.2025.15592

Whole Grains vs. Refined: Which One Supports a Healthier Diet?

A new study published in the journal Nutrients has brought fresh clarity to the debate around which grain foods truly support health. Contrary to popular belief that only whole grains are beneficial, the research finds that both whole and refined grain foods—when selected based on nutrient density—can significantly contribute to improved diet quality, nutrient intake, and metabolic health.

The study, led by researchers from the Center for Public Health Nutrition at the University of Washington, analyzed dietary data from over 14,000 Americans aged six and older using five cycles of the National Health and Nutrition Examination Survey (NHANES) conducted between 2017 and 2023. Using two newly developed nutrient profiling models—the Carbohydrate Food Quality Score (CFQS-3) and the Nutrient Rich Food Index (NRF9.3g), researchers identified grain foods that qualified as “healthy” based on their content of fiber, protein, essential vitamins and minerals, and low levels of added sugar, sodium, and saturated fat.

Key findings revealed that individuals who consumed healthier grain foods—such as certain breads, cereals, and tortillas—had better overall diet quality, consumed more fruits, vegetables and lean proteins, and had healthier markers of metabolic function, including lower rates of obesity and lower fasting insulin levels. Importantly, these nutrient-dense grain foods were not more expensive than less healthy options and often proved more affordable per calorie or gram.

“Our evaluation took whole grain content into account, along with fiber, vitamins and minerals,” said Dr. Adam Drewnowski, Professor of Epidemiology at the University of Washington. “By delivering key nutrients such as fiber, iron, B vitamins and folate, grain foods can make a meaningful contribution to healthier eating patterns among all population groups.”

By recognizing the health contributions of both whole and refined grains when chosen wisely, the findings support a balanced approach to dietary guidance—one that is both practical and evidence-based.

Reference: Drewnowski, A., Gazan, R., & Maillot, M. (2025). Healthy Grains in Healthy Diets: The Contribution of Grain Foods to Diet Quality and Health in the National Health and Nutrition Examination Survey 2017–2023. Nutrients, 17(16), 2674. https://doi.org/10.3390/nu17162674

Meal Timing in Older Adults May Signal Health Risks: Study Finds

A new study published in Communications Medicine reveals that the timing of meals in older adults—particularly breakfast—may serve as an early indicator of health risks and even predict mortality. Conducted by researchers from Mass General Brigham and international collaborators, the study found that aging is associated with gradual changes in mealtime routines, with delayed breakfast linked to poorer health outcomes and an increased risk of early death.

To explore how mealtime patterns, relate to aging and health, the team analyzed data from 2,945 community-dwelling adults in the UK, aged 42 to 94, who were followed over two decades. This long-term dataset included health surveys, blood samples, and lifestyle assessments. Researchers found that as people aged, they tended to delay both breakfast and dinner and compressed the overall window in which they consumed food each day.

The study also linked later breakfast times with a higher prevalence of health concerns such as fatigue, depression, oral health issues, sleep disturbances, and difficulty preparing meals. Individuals with a genetic predisposition to being “night owls” were more likely to exhibit these late meal patterns. Most notably, delayed breakfast was associated with a higher risk of death during the study period.

The research was led by Hassan Dashti, PhD, RD, a nutrition scientist and circadian biologist at Massachusetts General Hospital. “Our research suggests that changes in when older adults eat, especially the timing of breakfast, could serve as an easy-to-monitor marker of their overall health status,” said Dashti. “Patients and clinicians can possibly use shifts in mealtime routines as an early warning sign to look into underlying physical and mental health issues.”

The findings are particularly relevant in the context of growing trends like intermittent fasting and time-restricted eating, which may have different effects on aging populations. As the global population ages, maintaining regular and earlier mealtime habits could be a simple but powerful tool for promoting healthier, longer lives.

Reference: Dashti, H.S., Liu, C., Deng, H. et al. Meal timing trajectories in older adults and their associations with morbidity, genetic profiles, and mortality. Commun Med 5, 385 (2025). https://doi.org/10.1038/s43856-025-01035-x