New study uncovers surprises in urban Peruvians
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Updates every hour. Last Updated: 3-Jun-2026 06:16 ET (3-Jun-2026 10:16 GMT/UTC)
Technologies in use on city streets can be used to generate a real-time, high-resolution picture of auto emissions, which could be used to develop local health policies, according to new MIT research.
Modern foods, many of them ultra-processed, are full of salt and if even more is added, the health risks this behavior poses are heightened. In 2021, 1.8 million deaths were attributed to salt-overuse worldwide. However, it is not always clear who is most likely to add extra salt. Investigating the habit of adding salt to food at the table, researchers found that men who are not on diets to manage high blood pressure are most likely to salt food after preparation. They also found that living arrangements and diet choices can significantly influence people’s discretionary salt use – but don’t do so in equal measure for men and women. The team highlighted the need to spread the word about alternative ways of enhancing flavor without adding salt.
A new study published in Carbon Research has uncovered the complex and contradictory role that dying aquatic plants play in the health of shallow lakes. Using controlled mesocosm experiments, a team of scientists tracked the full life cycle of the floating-leaved macrophyte Trapa bispinosa, revealing that its decline simultaneously poses a risk of eutrophication while enhancing the lake’s ability to sequester carbon through a process known as the microbial carbon pump (MCP).
The research demonstrates that as these plants decay, they release substantial amounts of nitrogen and phosphorus into the water. This nutrient pulse can fuel algal blooms and create hypoxic (low-oxygen) "dead zones," posing a significant threat to water quality. However, this decay process also releases a flood of dissolved organic matter (DOM), the primary food source for aquatic microbes. The study found this isn't just a release of waste; it’s a fundamental shift in the lake’s carbon chemistry.