This cross-sectional study, published in Eye & ENT Research, investigated the knowledge, attitudes and practices regarding contact lens (CL) use among students at the College of Health Sciences, University of Ghana. A total of 236 participants were enrolled via convenience sampling. The results revealed a striking mismatch: while nearly all students were aware of contact lenses, only a small proportion possessed adequate knowledge of standard care and usage, and the overall CL wearing rate was very low. Educational level was significantly associated with contact lens acceptability.

A new review highlights the growing importance of miR-23b, a small but powerful regulator of gene expression, in shaping the development and progression of a wide range of cancers. This molecule, part of the broader family of microRNAs, is increasingly recognised for its complex and sometimes contrasting influence on tumor behaviour, offering fresh perspectives on how cancer can be better understood and managed.

Lactylation, a recently discovered post-translational modification derived from lactate, has emerged as an important epigenetic mechanism linking metabolism to gene regulation. Accumulating evidence suggests that lactate-driven lysine lactylation plays critical roles in tumor progression, immune modulation, and therapy resistance. This review summarizes current knowledge of lactylation in cancer biology and discusses its potential as a prognostic biomarker and therapeutic target. The metabolic-epigenetic connection revealed by lactylation research opens new avenues for understanding cancer metabolism and developing targeted therapies.

The Natural Product Institute at the Gangneung Institute of the Korea Institute of Science and Technology (KIST, President Oh Sang-Rok) has long conducted research leveraging natural-product-based core technologies to improve public quality of life. Building on this research foundation, a team led by Dr. Koo Song Yi, Senior Researcher at the Center for Natural Product Systems Biology, has developed a 3D food printing-based manufacturing technology for customized medi-foods. To address the mealtime challenges faced by dysphagia patients, the team engineered a composite ink for 3D printing that allows precise control of physical properties tailored to each patient's individual swallowing ability.