Medical Bulletin 30/October/2025 - Video

Here are the top medical news for the day:

Japanese researchers suggest cheese consumption may help prevent dementia

Scientists have found that eating cheese at least once a week may protect older adults from developing dementia. A new study published in Nutrients analyzed data from the Japan Gerontological Evaluation Study (JAGES) and revealed that weekly cheese consumers had a significantly lower risk of dementia compared to non-consumers. Older Japanese adults who included cheese in their diet showed up to a 24% reduced risk of dementia, even after accounting for age, education, lifestyle, and health factors.

Cheese contains bioactive nutrients such as vitamin K₂, peptides, and probiotics that may support brain and vascular health. These compounds influence anti-inflammatory and metabolic pathways that protect neurons. With Japan’s rapidly aging population, projected to see dementia cases rise to 5.8 million by 2040, even modest dietary habits like cheese intake could have important preventive value.

Researchers used data from 10,180 adults aged 65 and older who were free of dementia at baseline. Participants were drawn from the 2019 JAGES survey and linked to long-term care insurance records through 2022. After excluding incomplete data, 7,914 individuals were propensity-score-matched into two groups: 3,957 weekly cheese consumers and 3,957 non-consumers. Cheese intake was defined as eating cheese at least once per week. Dementia diagnoses were identified via new long-term care certifications. Using a Cox proportional hazards model, the team calculated hazard ratios after adjusting for socioeconomic, health, and dietary factors.

Over three years, 3.4% of cheese consumers developed dementia compared to 4.5% of non-consumers, equating to about 10 fewer cases per 1,000 people. Weekly cheese intake was linked to a 21–24% reduction in dementia risk, a result that remained significant after dietary adjustments. Kaplan–Meier curves also showed higher dementia-free survival among cheese eaters. While processed cheese was most common, fermented varieties like Camembert may offer stronger neuroprotective benefits.

Lead author Dr. Yumi Tani noted that even small, regular cheese intake could contribute to healthy aging. Although causation cannot be confirmed, these findings highlight diet’s potential role in preserving cognitive function in older adults.

REFERENCE: Jeong, S., Suzuki, T., Inoue, Y., Bang, E., Nakamura, K., Sasaki, M., Kondo, K. (2025). Cheese Consumption and Incidence of Dementia in Community-Dwelling Older Japanese Adults: The JAGES 2019–2022 Cohort Study. Nutrients 17(21), 3363. DOI: 10.3390/nu17213363, https://www.mdpi.com/2072-6643/17/21/3363

Obesity-linked cancer cases rising among young and older adults, Study finds

Cancer rates linked to obesity may be rising not only among younger adults but across all age groups worldwide, according to a new global analysis. The study, published in Annals of Internal Medicine by researchers from The Institute of Cancer Research and Imperial College London, found that several obesity-related cancers—including thyroid, breast, kidney, endometrial, and leukemia—have increased significantly in both adults aged 20–49 and those over 50. The findings suggest that the causes behind these rising trends may extend beyond youth-specific factors, highlighting a broader global health concern.

Obesity has long been identified as a key risk factor for many cancers through mechanisms involving inflammation, hormonal imbalance, and metabolic dysfunction. The researchers noted that while much attention has recently focused on rising cancer rates among younger adults, the data now show comparable growth among older populations as well. This indicates that shared environmental and lifestyle exposures, such as diet, inactivity, and obesity, may be driving cancer incidence across age groups, not just among the young.

The team analyzed global cancer incidence trends between 2003 and 2017, using data from the International Agency for Research on Cancer’s GLOBOCAN database. The analysis covered 42 countries across Asia, Europe, Africa, North and South America, and Australasia. Annual incidence rates for various cancers were compared across two age groups—20–49 years and 50 years and above. Researchers focused particularly on cancers strongly related to obesity: thyroid, breast, kidney, endometrial, and leukemia. Temporal changes were then evaluated to identify consistent global patterns over time.

Incidence rates for the five obesity-related cancers increased in more than three-quarters of the countries studied among younger adults, and similarly rose among older adults. Endometrial and kidney cancers showed the strongest association with obesity across both groups.

Notably, colorectal cancer rose faster among younger adults in about 70 percent of the countries, while cancers of the liver, stomach, and esophagus declined in younger populations. The researchers concluded that shared global risk factors, such as obesity and changing environmental exposures, may be driving similar cancer patterns in both younger and older adults worldwide.

REFERENCE: Berrington de Gonzalez, Amy, Brayley, Martina, Frost, Reuben, Freedman, Neal, Gunter, Marc J., Jackson, Isobel, Lapitan, Patricia, Shiels, Meredith S.; Trends in Cancer Incidence in Younger and Older Adults; Annals of Internal Medicine; 2025; doi: 10.7326/ANNALS-24-02718

Plant-based diets may reduce climate change and infectious diseases: Study

A new review published in Open Forum Infectious Diseases emphasizes that reducing global reliance on animal agriculture could simultaneously slow climate change and curb the spread of infectious diseases. Conducted by researchers from Virginia Commonwealth University, the review explores how meat production contributes to greenhouse gas emissions, antimicrobial resistance, and the increased risk of zoonotic diseases. It advocates plant-based diets as a sustainable alternative with profound health and environmental benefits.

Plant-based diets, which emphasize fruits, vegetables, legumes, grains, and nuts, are known to reduce chronic disease risk and improve longevity. As the global demand for meat rises, the review highlights the pressing need for health professionals, particularly infectious disease specialists, to encourage dietary transitions that are both climate-smart and preventive for disease.

The authors analyzed data from the United Nations Food and Agriculture Organization, the World Health Organization, and peer-reviewed medical studies addressing environmental, microbial, and health outcomes. The review compiled global evidence linking livestock production to methane emissions, deforestation, antimicrobial resistance, and vector-borne diseases. It also evaluated epidemiological data on human health benefits associated with plant-based diets, including reduced risks of cardiovascular disease, type 2 diabetes, and infection severity.

The researchers found that animal agriculture is responsible for over 30 percent of human-caused greenhouse gas emissions, with cattle producing nearly half of all global methane output. Between 2001 and 2015, cattle farming accounted for twice as much deforestation as all other agricultural activities combined, increasing mosquito habitats and promoting the spread of malaria and dengue. Additionally, 65 percent of antibiotics sold in the United States are used for livestock, accelerating antimicrobial resistance through contaminated soil and runoff.

In contrast, plant-based diets were linked to lower inflammation and improved immune function. Studies cited in the review showed reduced risk of respiratory infections and milder COVID-19 outcomes among individuals following plant-based or pescatarian diets.

The authors argue that even modest shifts toward plant-based eating could yield substantial benefits: a 25 percent reduction in meat consumption in the United States could lower greenhouse gas emissions by 1 percent annually.

Lead author Dr. Melissa Whitman emphasized that healthcare providers hold a key role in dietary counseling, encouraging gradual transitions that promote patient health and planetary sustainability.

REFERENCE: Whitman, M., Barajas-Ochoa, A., Sastry, S., Bearman, G. (2025). Plant-based diets and climate change, a perspective for infectious disease providers. Open Forum Infectious Diseases, 12(10): ofaf222. DOI: 10.1093/ofid/ofaf222. https://academic.oup.com/ofid/article/12/10/ofaf222/8109731