Medical Bulletin 28/August/2025 - Video

A recent study published in Frontiers in Psychology delves into a question many people have wondered about: can the food we eat affect our dreams? By surveying over 1,000 Canadian psychology students, researchers explored how diet, food allergies, and intolerances may impact not only sleep quality but also the vividness and type of dreams, including nightmares.

The study revealed that more than 40% of participants felt certain foods either improved or worsened their sleep quality, while around 5% believed their diet influenced their dreams, with desserts, sweets, and dairy cited most often. Those with food allergies or gluten intolerance were more likely to perceive a connection between food and dreaming, and participants with lactose intolerance reported poorer sleep alongside more frequent and severe nightmares.

Notably, the researchers found a link between gastrointestinal symptoms such as bloating and abdominal pain and the occurrence of nightmares in individuals with lactose intolerance. This supports growing evidence for the gut-brain axis, which connects digestive health with brain function and mental states. Their findings suggest that discomfort in the gut can manifest as psychological symptoms during sleep.

The study also highlighted potential implications for disorders like post-traumatic stress disorder (PTSD), where nightmares are common. It suggested that dietary assessments and adjustments could become useful tools in managing such conditions. While these results are correlational and do not prove cause and effect, the researchers call for controlled experiments to better understand how specific foods impact dreams.

Practical advice includes avoiding heavy, sugary, or spicy foods late at night and choosing lactose-free options if intolerant. Tracking how certain foods affect sleep and dreams can help individuals fine-tune their diets for better rest.

Reference: Nielsen T, Powell RA. Dreams of the Rarebit Fiend: food and diet as instigators of bizarre and disturbing dreams. Frontiers in Psychology; 2015 Feb 17;6:47. doi: 10.3389/fpsyg.2015.00047. PMID: 25741294; PMCID: PMC4330685.

Groundbreaking New Study Shows Cells Can Revive From Death, Promote Tissue Regeneration

A recent study published in the EMBO Journal by scientists at the CSIR-Centre for Cellular and Molecular Biology (CCMB), Hyderabad, has uncovered a remarkable mechanism that allows cells to revive from the brink of death and promote tissue repair. The study, led by Dr. Santosh Chauhan, describes this process as Programmed Cell Revival, which mirrors developmental growth and enables cells to fully restore their functions.

The researchers demonstrated that Programmed Cell Revival accelerated wound healing in mouse skin, repaired corneal burns, stimulated tail regeneration in frog tadpoles, enhanced nerve repair in worms, and boosted blood stem cell production in fruit flies. These findings show that cells across different organisms share a common ability to reactivate developmental, metabolic, and immune pathways to regain full functionality.

Dr. Chauhan explained, "This is not accidental survival. Cells have the ability to follow a program that can restore their function even after cell death begins, changing our understanding of life, death, and healing at the cellular level."

The discovery challenges the longstanding belief that once cell death initiates, it cannot be reversed. While it offers exciting possibilities for regenerative medicine, the study also warns of potential risks, particularly in cancer treatment.

“Many cancer drugs rely on signs of cell death to kill tumors,” Dr. Chauhan said, “but if these cells can revive with enhanced stem-like properties through Programmed Cell Revival, they could contribute to more aggressive tumors and reduce treatment effectiveness.”

This breakthrough thus opens new avenues for regenerative therapies but highlights the need to carefully evaluate its impact on cancer drug efficacy and tumor behavior.

Reference: Balamurugan Sundaram, Thirumala-Devi Kanneganti, Back from the brink: Programmed cell revival from imminent cell death enhances tissue repair and regeneration; The EMBO Journal, 10.1038/s44318-025-00538-6; https://doi.org/10.1038/s44318-025-00540-y

Study Finds Brightly Colored Foods Often Contain Synthetic Dyes, High Sugar

A recent study published in the Journal of the Academy of Nutrition and Dietetics has revealed that synthetic food dyes are widely present in the food supply and are strongly linked to higher sugar content, raising public health concerns - especially for children. The research, led by a team analyzing nearly 40,000 packaged products, aimed to characterize the prevalence of synthetic dyes and examine their nutritional profiles.

Brightly colored food and drinks often owe their appealing appearance to synthetic dyes, which can conceal high amounts of added sugar. These colorful products, frequently marketed to children, may contribute to unhealthy dietary habits and pose risks to physical and neurobehavioral health. The combination of vivid colors and excessive sugar content can make these items particularly attractive but harmful alternatives to more nutritious options.

Researchers found that 19% of the evaluated products contained at least one synthetic dye, accounting for 460 crores in annual sales. These products had on average 141% more total sugar than dye - free items, a significant difference particularly evident in baked goods and breakfast cereals. Foods marketed to children were more than twice as likely to contain synthetic dyes compared to products aimed at the general population.

The study identified FD&C Red No. 40 as the most frequently used dye, present in about 14% of products. Nearly 14% of dyed items contained multiple synthetic dyes, with some products containing up to seven different dyes. Sports drinks had the highest dye prevalence - 79% included synthetic colors - while carbonated beverages contributed substantially to sales revenue.

The findings highlight the disproportionate exposure of children to sugary, dye-containing foods and drinks, raising concerns about potential physical and neurobehavioral health impacts. The researchers noted variability among companies in dye use, indicating reformulation is feasible.

“Synthetic dyes are not just decorative additives but a significant part of America’s food environment that merits public health attention,” the authors concluded.

Reference: Dunford, E. K., Galligan, T. M., Taillie, L. S., & Musicus, A. A. (2025). All the Colors of the Rainbow: Synthetic Dyes in US Packaged Foods and Beverages in 2020. Journal of the Academy of Nutrition and Dietetics, 125(9), 1207–1217.e9. DOI – 10.1016/j.jand.2025.05.007,