Doctors in the U.S. have reported feeling unprepared to care for people with disabilities and have revealed significant negative bias about this population, according to previous research. A new Northwestern Medicine study has found much of this could be rooted in their medical school training. 

Red meat consumption is an established risk factor for chronic conditions, including cardiovascular disease and type 2 diabetes. A new study by investigators from Mass General Brigham, Harvard T.H. Chan School of Public Health, and the Broad Institute of MIT and Harvard found that eating greater quantities of red meat, especially in processed forms, increased risk for dementia, too. Results, published online on January 15, 2025, in Neurology®, the medical journal of the American Academy of Neurology, highlight that replacing processed red meat with protein sources like nuts and legumes or fish may decrease dementia risk by approximately 20 percent.

MINNEAPOLIS — People who eat more red meat, especially processed red meat like bacon, sausage and bologna, are more likely to have a higher risk of cognitive decline and dementia when compared to those who eat very little red meat, according to a study published in the January 15, 2025, online issue of Neurology^®, the medical journal of the American Academy of Neurology.

MINNEAPOLIS — Tourette syndrome is currently diagnosed about three times more frequently in males than in females. A new study finds that female individuals are less likely to be diagnosed with the syndrome, take longer to receive a diagnosis and are older when they are diagnosed than male individuals. The study is published in the January 15, 2025, online issue of Neurology^®, the medical journal of the American Academy of Neurology.