Medical Bulletin 9/February/2026

Obesity is a growing global health challenge and a major risk factor for metabolic-associated steatotic liver disease (MASLD) and cardiovascular disease. Changes in diet, including higher calorie intake, along with increasingly sedentary lifestyles, have driven a steady rise in these conditions worldwide.

The researchers found that SCoR2 removes nitric oxide from key metabolic proteins, effectively switching on fat and cholesterol production. When this enzyme was blocked—either through genetic approaches or with an experimental drug—fat production was suppressed.

In mouse models, inhibiting SCoR2 prevented weight gain, reduced levels of low-density lipoprotein (LDL) or “bad” cholesterol, and protected the liver from damage associated with fat accumulation. These findings suggest that SCoR2 is essential for the development of obesity and related metabolic disorders.

According to senior author Dr. Jonathan Stamler, nitric oxide normally acts as a natural brake on fat production in both the liver and fat tissue. By maintaining this brake, blocking SCoR2 helps prevent excessive fat and cholesterol buildup.

The research team is now working to advance the SCoR2-inhibiting drug toward clinical trials in humans, a process expected to begin within the next 18 months.

If successful in humans, this first-in-class drug could offer a unified treatment approach for multiple interconnected metabolic diseases, addressing a major unmet need in modern medicine.

REFERENCE: Nicholas M. Venetos, Colin T. Stomberski, Hua-Lin Zhou, Zhaoxia Qian, Precious J. McLaughlin, Puneet K. Bansal, John Feczko, Ilya Bederman, Hoa Nguyen, Alfred Hausladen, Joseph C. Schindler, Zachary W. Grimmett, Henri Brunengraber, Richard T. Premont, Jonathan S. Stamler. The protein denitrosylase SCoR2 regulates lipogenesis and fat storage. Science Signaling, 2025; 18 (918) DOI: 10.1126/scisignal.adv0660

Higher Ultraprocessed Food Intake Linked to Increased Death Risk in Cancer Survivors

Cancer survivors who consume higher amounts of ultraprocessed foods face a significantly greater risk of death from all causes, including cancer-related death, according to a new study published in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research (AACR).

Researchers examined whether the level of food processing, rather than just nutrient content, could influence long-term survival among people who had already been diagnosed with cancer.

Ultraprocessed foods are industrially manufactured products that often contain additives, preservatives, artificial sweeteners, emulsifiers, and high levels of sugar, salt, and unhealthy fats. These foods are typically low in fiber, vitamins, and minerals. Previous research has linked ultraprocessed foods to obesity, cardiovascular disease, and inflammation, but evidence in cancer survivors has been limited.

Using data from the large Moli-sani Study in southern Italy, researchers followed 24,325 adults for up to 17 years. Within this group, 802 participants were identified as cancer survivors at the start of the analysis. Dietary habits were assessed using a detailed food frequency questionnaire, and foods were classified according to the NOVA system, which groups foods based on their level of processing.

During a median follow-up of 14.6 years, 281 deaths occurred among cancer survivors. Those in the highest third of ultraprocessed food intake had a 48% higher risk of death from any cause and a 57% higher risk of cancer-related death compared with those in the lowest third. These associations remained even after adjusting for overall diet quality, physical activity, body weight, smoking, and medical history.

Further analyses suggested that increased inflammation and higher resting heart rate may partly explain the observed risks. The authors emphasize that the overall pattern of consuming ultraprocessed foods matters more than any single product.

While the study cannot prove cause and effect, the findings suggest that cancer survivors may benefit from limiting ultraprocessed foods and prioritizing fresh, minimally processed, home-cooked meals as part of a healthier lifestyle.

REFERENCE: Bonaccio, M., et al. (2026) Ultra-processed food and mortality among long-term cancer survivors from the Moli-sani Study: prospective findings and analysis of biological pathways. Cancer Epidemiology Biomarkers & Prevention. Cancer Epidemiology Biomarkers & Prevention. DOI: 10.1158/1055-9965.EPI-25-0808. https://aacrjournals.org/cebp/article-abstract/doi/10.1158/1055-9965.EPI-25-0808/772087/Ultra-processed-food-and-mortality-among-long-term

Prenatal Alcohol Exposure May Influence Adult Drinking Behavior, Study Finds

A new study published in Journal Neuroscience suggests that exposure to alcohol before birth can quietly alter brain development and influence drinking behavior later in life. The research was led by Mary Schneider and Alexander Converse from the University of Wisconsin–Madison and examined how alcohol and stress during pregnancy affect brain function and behavior in rhesus monkeys as they reach adulthood.

In the study, pregnant rhesus monkeys were divided into different groups. Some were given moderate amounts of alcohol, some were exposed to mild stress, while others experienced both alcohol exposure and stress during pregnancy. A control group experienced neither. When the offspring grew into adults, researchers examined changes in their brain chemistry and observed their alcohol consumption patterns.

The findings showed that prenatal exposure to alcohol, as well as prenatal stress, led to long-lasting changes in the brain’s dopamine system, which plays a key role in reward, motivation, and addiction. Monkeys that were exposed to alcohol before birth drank alcohol more quickly as adults compared to those not exposed. Importantly, differences in the dopamine system were detected before the animals had ever consumed alcohol, and these early brain changes were able to predict later drinking behavior.

As the monkeys continued to drink alcohol in adulthood, further changes occurred in their dopamine systems. These changes varied from one individual to another and were linked to how much alcohol each animal consumed. Researchers suggest that these individual brain responses may help explain why some people transition from casual drinking to alcohol use disorder, while others do not.

Although prenatal stress alone was not directly linked to adult drinking behavior in this study, the researchers note that stress during pregnancy may still affect other aspects of behavior that were not measured.

Overall, the findings support existing public health guidance that discourages alcohol use during pregnancy. The researchers also emphasized that the study closely mirrors real-life patterns of prenatal alcohol exposure in humans, strengthening its relevance for understanding long-term risks to human brain health and behavior.

REFERENCE: Alexander K. Converse, Elizabeth O. Ahlers, Todd E. Barnhart, Bradley T. Christian, Onofre T. DeJesus, Jonathan W. Engle, James E. Holden, Julie A. Larson, Jeffrey M. Moirano, Dhanabalan Murali, Robert J. Nickles, Leslie M. Resch, Colleen F. Moore, Mary L. Schneider. Prenatal Stress and Prenatal Alcohol Alter the Adult Dopamine System and Alcohol Consumption: Dopamine Drives Drinking Behavior in a Prospective Twenty-Year Longitudinal Experiment with Rhesus Macaques. The Journal of Neuroscience, 2026; e0717252026 DOI: 10.1523/JNEUROSCI.0717-25.2026