Muscle aging is not only about losing mass. New research suggests that the signal between nerves and muscle may also become less reliable.

Food diaries rely on memory. Dietary biomarkers may add objective clues, giving researchers a more complete picture of what we actually eat.

Protein grams matter, but so do amino acids, food matrix, fiber, fats, micronutrients and processing. A broader way to choose protein foods.

Food texture can influence eating rate and energy intake, adding another layer to how we think about processing, food structure, and nutrition.

GLP-1 therapy can change appetite and portion size. Nutrition may need to adapt by focusing on nutrient density, protein, fiber and body function.

Mitochondria make ATP, but they also sense metabolic conditions, respond to stress and help cells communicate and adapt.

Nutrition is not only about what and how much we eat. Circadian biology suggests that when we eat can also shape our metabolic response.

Calories and macros describe what food contains. The food matrix helps explain why similar nutrients can produce different metabolic responses.

Metabolomics is shifting nutrition science from what we eat toward how our biology responds, changes over time, and interacts with the microbiome.

Your biological age may reflect more than time alone. Discover how the gut microbiome, chemical signaling and epigenetics are becoming connected in aging research.