Medical Bulletin 12/February/2026 - Video

Here are the top medical news for today:

High-Fat Diets May Harm Liver More Than High-Carb Diets, Mouse Study Finds

In recent years, carbohydrates have often been blamed for weight gain and poor health. However, a new study from researchers at Penn State suggests that diets high in fat — including the popular ketogenic (keto) diet — may cause greater harm, at least in mice.

The study, published in the Journal of Nutrition, examined how different ratios of fats and carbohydrates affect metabolic health and liver function over 16 weeks. Mice were fed one of four diets: high-carbohydrate, high-fat, ketogenic (very high fat and almost no carbs), or a standard whole-grain-rich chow used as a control diet.

All mice consumed similar amounts of calories, and protein levels were kept consistent. The main difference was the balance between fats and carbohydrates.

Researchers found that mice on the high-fat and keto diets gained significant weight — nearly doubling their body weight over the study period. These mice also developed impaired glucose tolerance, higher blood sugar levels, liver damage, fat buildup in the liver, and increased inflammation. Harmful changes were seen as early as two weeks into the diets. Mice on the keto diet also showed elevated triglycerides, a risk factor for heart disease.

In contrast, mice on the high-carbohydrate diet did not show the same level of weight gain or liver damage. The healthiest outcomes were observed in mice that ate the standard whole-grain-rich chow diet.

In a separate experiment involving mice that were already obese, adding fiber to the keto diet helped reduce some harmful effects without interfering with ketosis. This suggests fiber may offer protective benefits in certain situations.

While researchers caution that mice and humans have different metabolisms, the findings highlight potential risks of very high-fat diets. Experts emphasize that balanced, whole-grain-based diets remain the safest and most beneficial approach for long-term metabolic health.

REFERENCE: Umesh K Goand, Devendra Paudel, Anthony M Koehle, et al.; Invited: Longitudinal Assessment of Diets with Varying Carbohydrate-to-Fat Ratios and Fiber Supplementation on Immunometabolic Markers, Liver Function, and Gut Microbiome; The Journal of Nutrition; https://doi.org/10.1016/j.tjnut.2025.101285

Study Finds Tumors Can Turn Immune Cells Into Cancer Supporters

New research has revealed how tumors can manipulate the body’s immune system to support their own growth. Scientists at the University of Geneva (UNIGE), working with the Ludwig Institute for Cancer Research, have discovered that neutrophils — a common type of immune cell — can be reprogrammed by tumors to help cancer grow instead of fighting it. The findings were published in the journal Cancer Cell.

Neutrophils normally act as the body’s first line of defense against infections and injuries. However, the study found that once these cells enter the tumor environment, they change their behavior. Tumors attract neutrophils and alter their activity, causing them to produce a molecule called CCL3. Instead of protecting the body, CCL3 promotes tumor growth.

When researchers removed the CCL3 gene specifically from neutrophils, the cells no longer supported tumor development. Importantly, the neutrophils still functioned normally in the bloodstream and were able to enter tumors, but they did not assist cancer growth. This shows that CCL3 plays a key role in turning neutrophils into tumor promoters.

Studying neutrophils is technically challenging because they are difficult to manipulate genetically. To overcome this, the research team used several advanced experimental approaches to control CCL3 production only in neutrophils without affecting other cells.

The team also analyzed data from multiple cancer studies. Using new bioinformatics tools, they confirmed that high CCL3 production by neutrophils is seen across many cancer types and is linked to more aggressive disease.

Researchers believe CCL3 could serve as a useful marker to track tumor progression. Identifying such key factors may help doctors better predict how cancer will evolve and develop more personalized treatment strategies in the future.

REFERENCE: Evangelia Bolli, Pratyaksha Wirapati, Mehdi Hicham, Yuxuan Xie, Marie Siwicki, Florent Duval, Anne-Gaëlle Goubet, Máté Kiss, Béatrice Zitti, Thomas Zwahlen, Sheri Mcdowell, Ruben Bill, Simona Angerani, Camilla Engblom, Seth Anderson, Aiping Jiang, Oliver Hartley, David B. Sykes, Maja Jankovic, Nadine Fournier, Matthias Gunzer, David Tarussio, Stéphanie Tissot, Peter M. Sadow, William C. Faquin, Moshe Sade-Feldman, Ralph Weissleder, Sara Pai, François Mercier, Robert Manguso, Mikaël J. Pittet. CCL3 is produced by aged neutrophils across cancers and promotes tumor growth. Cancer Cell, 2026; DOI: 10.1016/j.ccell.2026.01.006

Lower Intake of Ultra-Processed Foods Linked to Reduced Heart Disease Risk

A study accepted as a journal pre-proof in The American Journal of Clinical Nutrition has found that eating fewer ultra-processed foods and foods carrying front-of-package warning labels is linked to a lower risk of cardiovascular disease (CVD). Importantly, this benefit was observed even among people taking medications for high blood pressure or high cholesterol.

Cardiovascular disease remains a leading cause of death worldwide, responsible for nearly one in three deaths. In Canada, it causes about 14 deaths every hour. While medications play a key role in managing blood pressure and cholesterol, diet continues to strongly influence heart health. Canada has introduced front-of-package warning labels for foods high in saturated fat, sodium, and sugars to help consumers make healthier choices.

The study analyzed data from 2,123 adults aged 40 to 69 years in Québec who had hypertension or high cholesterol but no prior history of major cardiovascular events. Participants were followed for an average of 9.3 years, during which 179 cardiovascular events occurred.

Researchers found that ultra-processed foods made up as much as 41% of participants’ daily diets by weight. A 10% reduction in ultra-processed food intake was associated with about a 13% lower risk of cardiovascular disease. Similar risk reductions were seen for foods displaying front-of-package warning symbols.

Importantly, the protective association between healthier eating and reduced heart disease risk remained even among individuals using blood pressure- or cholesterol-lowering medications. This suggests that medications do not replace the need for dietary improvement.

The findings highlight that reducing intake of ultra-processed foods and foods high in sodium, sugars, and saturated fats may significantly lower cardiovascular risk. Researchers conclude that combining healthy eating habits with appropriate medication use offers the strongest approach to preventing heart disease.

REFERENCE: Leblay, L., Lessard Lord, J., Khandpur, N., Paquette, J. S., and Drouin Chartier, J. P. (2026). Foods of concern, cardiopreventive medication use and risk of cardiovascular diseases: a prospective study in the CARTaGENE cohort. The American Journal of Clinical Nutrition. DOI 10.1016/j.ajcnut.2026.101234, https://www.sciencedirect.com/science/article/pii/S0002916526000432