Medical Bulletin 14/February/2026 - Video

Here are the top medical news for today:

Kefir and Fiber Combo Outperforms Omega-3 in Reducing Inflammation: Study

Researchers at the University of Nottingham have found that combining fermented kefir with a diverse prebiotic fiber blend reduces whole-body inflammation more effectively than taking omega-3 or fiber alone. The findings were published in the Journal of Translational Medicine.

The most effective supplement tested was a synbiotic—a combination of probiotics and prebiotics. In this study, the synbiotic consisted of naturally fermented kefir paired with a broad-spectrum prebiotic fiber mix.

The kefir and fiber blend used in the trial was supplied by Chuckling Goat Ltd.. The kefir was produced by fermenting goat’s milk with live kefir grains, which contain dozens of beneficial bacteria and yeast species.

When combined with diverse prebiotic fibers, these live microbes are better able to thrive. The fiber acts as fuel for beneficial gut bacteria, promoting their growth and stimulating production of short-chain fatty acids such as butyrate. Butyrate is known for its anti-inflammatory properties and its role in regulating immune function.

Over a six-week period, healthy adult participants were assigned to take either:

• The synbiotic (kefir + fiber)

• Omega-3 supplements

• Prebiotic fiber alone

While all three interventions reduced inflammation to some degree, the synbiotic group experienced the largest decrease in systemic inflammatory markers—proteins in the blood that reflect inflammation throughout the body.

Lower systemic inflammation is associated with improved immune balance and may help reduce the risk of chronic conditions linked to long-term inflammation, such as cardiovascular and metabolic diseases.

Future studies will explore whether similar benefits occur in people with existing health conditions, helping determine whether synbiotic supplementation could play a therapeutic role in managing inflammation-related diseases.

Overall, the findings suggest that nourishing beneficial gut microbes—by pairing live fermented foods with the right fibers—may be more effective than relying on single-ingredient supplements alone.

REFERENCE: Amrita Vijay, Liz Simpson, Melanie Tooley, Sarah Turley, Afroditi Kouraki, Anthony Kelly, Cristina Menni, Josh Armstrong, Shann Jones, Ana M Valdes. The anti-inflammatory effects of three different dietary supplement interventions. Journal of Translational Medicine, 2025; 23 (1) DOI: 10.1186/s12967-025-07167-x

Brain Training Linked to 25% Lower Dementia Risk After 20 Years

A long-term follow-up of older adults suggests that just a few weeks of targeted cognitive training may significantly reduce the risk of developing dementia decades later.

The findings, published in Alzheimer's & Dementia: Translational Research and Clinical Interventions, showed that older adults who completed a short program focused on improving visual processing speed were 25% less likely to develop dementia over a 20-year period compared to a control group.

The participants were part of the Advanced Cognitive Training for Independent and Vital Elderly (ACTIVE) study, launched in 1998–1999. The trial enrolled 2,802 adults aged 65 and older and randomly assigned them to one of three cognitive training interventions:

• Memory training

• Reasoning training

• Speed of processing training

A fourth group received no training. Each training program consisted of up to 10 sessions lasting 60–75 minutes over five to six weeks. About half of participants in the training groups were randomly selected to receive additional “booster” sessions at 11 and 35 months.

Researchers analyzed Medicare records from 2,021 participants between 1999 and 2019. Over the 20-year follow-up:

• 49% of the control group developed dementia (239 out of 491 participants).

• 40% of participants who completed speed training plus booster sessions developed dementia (105 out of 264 participants).

This represents a 25% lower incidence of dementia in the speed training group with boosters. Importantly, speed of processing training was the only intervention that showed a statistically significant reduction in dementia risk compared to the control group. At baseline, participants had an average age of 74, about three-quarters were women, and 70% were white. Roughly three-quarters of participants died during the 20-year period, at an average age of 84.

Researchers emphasize that more work is needed to understand the biological mechanisms behind these findings and to determine whether speed training could complement other brain-healthy strategies such as managing blood pressure, blood sugar, cholesterol, maintaining a healthy weight, and engaging in regular physical activity.

Still, the results suggest that a relatively modest, non-drug intervention lasting just a few weeks may have meaningful long-term effects on brain health.

REFERENCE: Norma B. Coe, Katherine E. M. Miller, Chuxuan Sun, Elizabeth Taggert, Alden L. Gross, Richard N. Jones, Cynthia Felix, Marilyn S. Albert, George W. Rebok, Michael Marsiske, Karlene K. Ball, Sherry L. Willis. Impact of cognitive training on claims‐based diagnosed dementia over 20 years: evidence from the ACTIVE study. Alzheimer-'s, 2026; 12 (1) DOI: 10.1002/trc2.70197

8-Hour Eating Window Reduced Crohn’s Disease Activity by 40% in Trial

A randomized controlled trial funded by the Crohn's & Colitis Foundation found that time-restricted feeding significantly reduced disease activity and systemic inflammation in adults with Crohn’s disease who also had overweight or obesity.

The study, led by researchers at the University of Calgary and published in Gastroenterology, is the first to demonstrate that limiting meals to an eight-hour daily window can meaningfully improve Crohn’s outcomes within 12 weeks.

The trial included 35 adults. Twenty participants followed time-restricted feeding (TRF), consuming all meals within an eight-hour window and fasting for the remaining 16 hours each day. Fifteen participants continued their usual eating patterns. Importantly, neither group was instructed to reduce calories, and both consumed similar types and amounts of food.

Results showed that the TRF group experienced a 40% reduction in Crohn’s disease activity and a 50% decrease in abdominal discomfort. Participants also lost an average of 5.5 pounds, while the control group gained approximately 3.7 pounds.

Blood tests revealed significant reductions in inflammatory markers, including leptin and PAI-1, along with improvements in metabolic and immune indicators. Researchers also observed decreased visceral fat, which is closely linked to inflammation.

Because calorie intake and diet quality were comparable between groups, the findings suggest that meal timing itself may influence inflammation and symptom control. Time-restricted feeding is believed to improve metabolic regulation, reduce systemic inflammation, support immune balance, and promote beneficial shifts in gut microbiota.

According to the Crohn’s & Colitis Foundation, the study highlights the importance of when people eat, not just what they eat, in managing inflammatory bowel disease. However, larger studies are needed to confirm long-term safety and effectiveness. Individuals with Crohn’s disease should consult their healthcare provider before adopting intermittent fasting.

REFERENCE: Natasha Haskey, Jiayu Ye, Ayva Lewis, Munazza Yousuf, Raylene A. Reimer, Maitreyi Raman. Time-Restricted Feeding Reduces Body Mass Index, Visceral Adiposity, Systemic Inflammation, and Clinical Disease Activity in Adults With Crohn’s Disease: A Randomized Controlled Study. Gastroenterology, 2026; DOI: 10.1053/j.gastro.2025.11.008