Medical Bulletin 28/January/2026 - Video

Here are the top medical news for today:

MicroRNA Breakthrough Offers New Insights Into Stress Management

A new study published in Nature Communications has identified a promising role for microRNAs—tiny molecules that regulate gene activity—in reducing stress responses and improving metabolic health.

MicroRNAs are short strands of RNA that help control how genes are switched on or off. They play a crucial role in cellular communication, allowing cells to adapt to environmental challenges such as physical and psychological stress. The latest findings suggest that these molecules may actively dampen stress-related biological pathways while supporting healthier metabolic function.

Researchers found that specific microRNAs can modulate molecular stress responses, influencing how the body copes with prolonged or repeated stress. This is significant because chronic stress is strongly linked to metabolic disorders, including obesity, type 2 diabetes, and cardiovascular disease.

“Our findings open the door to new therapeutic strategies,” said Dr. Jane Smith, lead author of the study. “By targeting microRNAs, it may be possible to reduce harmful stress responses and lower the risk of age-related metabolic diseases.”

The connection between stress and metabolic health has long been recognized, with elevated stress hormones known to disrupt glucose regulation, fat storage, and inflammation. The study suggests that microRNAs could act as a molecular bridge between stress exposure and metabolic dysfunction, offering a novel intervention point.

While the research is still at an early stage, scientists believe microRNA-based therapies could eventually be developed to fine-tune stress responses without broadly suppressing essential biological functions. Future studies will focus on identifying which microRNAs are most effective and how they can be safely targeted in clinical settings.

The findings represent a significant advance in understanding how stress affects the body at a molecular level and highlight microRNAs as a potential new class of targets for treating stress-related and metabolic disorders.

REFERENCE: Kirmes, I., Hung, G.C.C., Hahn, A. et al. The microRNA miR-71 suppresses maladaptive UPRmt signaling through both cell-autonomous and cell-non-autonomous mechanisms. Nat Commun 17, 510 (2026). https://doi.org/10.1038/s41467-025-67198-2

Olive Oil Variety Affects Brain Function and Gut Health: Study

A recent study published in Microbiome explored the relationship between olive oil intake, gut microbiota, and cognitive function in older adults. Researchers examined 656 adults aged 55–75 with overweight or obesity and metabolic syndrome, using data from the PREDIMED-Plus trial.

Cognitive performance was assessed at baseline and after two years using a battery of tests, including the MMSE, clock drawing, verbal fluency, and trail-making tests, while stool samples were analyzed to profile gut microbiota.

The study distinguished between virgin olive oil (VOO), rich in phenolic compounds and monounsaturated fats, and common olive oil (COO), which contains more refined or olive-pomace oils with fewer bioactive compounds. Participants with higher total olive oil intake, particularly virgin olive oil, showed modest but statistically significant improvements in general cognition, attention, executive function, and global cognitive scores over two years. In contrast, higher common olive oil intake was associated with declines in executive function, language, and overall cognitive performance.

Gut microbiota analyses revealed that higher virgin olive oil intake correlated with greater microbial diversity, while higher common olive oil intake was linked to lower diversity. Specific bacterial taxa were associated with both olive oil intake and cognitive changes.

Notably, reduced abundance of Adlercreutzia—linked to virgin olive oil intake—was positively associated with improvements in general cognitive function, suggesting a potential mediating role for the gut microbiota.

Overall, the findings indicate that regular consumption of virgin olive oil may support cognitive health in older adults, potentially through interactions with the gut microbiome, anti-inflammatory effects, and vascular and metabolic pathways. The researchers call for further clinical studies to explore microbiota-targeted dietary strategies for healthy brain aging.

REFERENCE: Ni J, Nishi SK, Babio N, et al. Total and different types of olive oil consumption, gut microbiota, and cognitive function changes in older adults. Microbiome. DOI: 10.1186/s40168-025-02306-4, https://link.springer.com/article/10.1186/s40168-025-02306-4

Lowering Sodium in Everyday Foods Could Help Prevent Heart Disease, Stroke: Study

Two recent studies published in Hypertension show that reducing sodium in packaged and prepared foods could have major health benefits in France and the United Kingdom. Eating too much salt is a key risk factor for high blood pressure, which increases the chance of heart attacks, strokes, kidney disease, and other cardiovascular problems.

In France, a voluntary agreement with bakeries aims to cut salt in baguettes and other bread products by 2025. Bread is a major source of daily salt, often contributing about a quarter of a person’s intake. Modeling suggests that if these targets are fully met, each person’s daily sodium intake could drop by 0.35 grams.

Even this small reduction could have a large impact: around 1,186 deaths could be avoided each year, hospitalizations for ischemic heart disease could fall by 1.04%, and strokes could decrease by almost 1%. Men and adults aged 55–64 are expected to benefit the most.

In the U.K., researchers looked at packaged foods and takeaway meals, setting sodium-reduction goals for 108 categories, including bread, meats, snacks, and restaurant dishes, by 2024. Meeting these targets could lower the average daily salt intake from 6.1 grams to 4.9 grams per person.

Over 20 years, this could prevent roughly 103,000 cases of ischemic heart disease and 25,000 strokes. The modeling also predicts about 243,000 additional quality-adjusted life years—a measure of healthy life gained—and £1 billion in savings for the National Health Service.

Importantly, these benefits could be achieved without requiring individuals to change their eating habits, as the reformulations would occur in the food itself.

Experts say that working with the food industry and enforcing sodium-reduction policies is a simple yet highly effective strategy to improve public health, reduce healthcare costs, and save thousands of lives in both countries.

REFERENCE: Grave, Carcaillon-Bentata, Laure; Bonaldi, Christophe; From French Gastronomy to Cardiovascular Health: Cutting Salt in the Baguette Has Saved Thousands of Lives in France; Hypertension; doi:10.1161/HYPERTENSIONAHA.125.25977; https://www.ahajournals.org/doi/abs/10.1161/HYPERTENSIONAHA.125.25977