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With the right hormone balance, our bodies thrive. But sometimes our endocrine system creates too much or not enough of one of several hormones.

There are many reasons why this might happen. Endocrine gland dysfunction, family history of endocrine disease, stress, autoimmune conditions, and tumors can all disrupt hormone production and regulation, Zilbermint says.

Diabetes

• Type 1 Diabetes If you have type 1 diabetes, your body is unable to make the insulin it needs to move glucose into your cells. This occurs because the immune system mistakenly destroys the cells in the pancreas that make insulin. Type 1 diabetes is an autoimmune condition and must be treated with insulin daily.

• Type 2 Diabetes In type 2 diabetes, your body is unable to properly use the insulin your pancreas makes. It’s the most common type of diabetes and can appear at any age. Type 2 diabetes tends to occur in people with overweight or obesity and a family history of the disease. It can sometimes be managed with medications and lifestyle changes like a healthy diet and regular exercise. Sometimes it requires treatment with insulin.

• Gestational Diabetes This type of diabetes develops only during pregnancy. It occurs when your body is unable to meet your increased demands for insulin. Gestational diabetes can often be treated with medications and lifestyle changes, but sometimes requires insulin.

Thyroid Disease

There are two main types of thyroid disease. They are:

• Hyperthyroidism Hyperthyroidism, also called overactive thyroid, happens when the thyroid releases too much thyroid hormone, causing your metabolism to speed up. This leads to symptoms such as increased sweating, shakiness, anxiety, unexplained weight loss, rapid heart rate, diarrhea, and difficulty sleeping (insomnia). The condition can be treated with medications, and, occasionally, surgery.

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• Hypothyroidism Hypothyroidism, also called underactive thyroid, occurs when the thyroid doesn’t release enough thyroid hormone. This causes your metabolism to slow down, leading to unexplained weight gain, fatigue, brain fog, depression, anxiety, muscle weakness, and cold intolerance. The condition is usually treated with medication to replace your natural thyroid hormones.

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Cushing Syndrome

Addison’s Disease 

Polycystic Ovary Syndrome 

BMI has long been a staple in health assessments. However, it is far from perfect, and as the years have passed, more and more science has emerged that reveals the flaws of this approach.

BMI Is an Inaccurate Way to Predict Disease Risk

BMI Can Misclassify Muscular People as Having Obesity

Although a high BMI is associated with having a high amount of body fat, BMI doesn’t directly measure body fat percentage.

“BMI is essentially a surrogate for adiposity or percent body fat, which is the actual risk factor,” says William Yancy Jr., MD, internal medicine doctor and obesity medicine specialist at Duke Health in Durham, North Carolina.

“Because BMI can’t differentiate between fat and muscle, it can misclassify very muscular people as overweight or obese,” Dr. Yancy says.

Two examples: The clearly fit and muscular USA rugby star Ilona Maher revealed she had a BMI of 29.3 in a TikTok video that has more than 1.2 million views.

When Arnold Schwarzenegger was crowned the Mr. Universe of the bodybuilding world, he also had a BMI of around 30, which would be in the “obesity” category, says Dr. Mehal.

“Clearly, his weight was due to muscle — he had very little body fat. But that’s the rare exception in today’s world. For most people who have a high BMI, it’s because they carry too much adipose tissue,” he says.

BMI can also underestimate risk in people with very low musculature, such as people with sarcopenia (a type of muscle loss that happens with aging or immobility), says Yancy.

Whether your child was recently diagnosed with a food allergy or has been living with one for years, you know how stressful it can be to manage.

As food allergies abound, so do misconceptions about them. Some myths can be dangerous, such as thinking Benadryl is just as good as an epinephrine auto-injector (EpiPen) when it comes to stopping an allergic reaction. (Spoiler: It’s not.)

To keep your child safe, it’s important to know all the facts around food allergies. Here are the truths behind some of the most common myths.

Myth 1: Food Allergies Aren’t That Serious

Food allergies can be deadly.

They’re more than just a mild irritation to certain foods. “Food allergies can lead to a severe, potentially life-threatening reaction called anaphylaxis, where your body goes into shock,” says Amanda Lee Pratt, MD, a pediatric allergy and immunology specialist at Duke University School of Medicine in Durham, North Carolina.

Myth 2: All They Need Is Benadryl, Not an EpiPen

Antihistamines, such as diphenhydramine (Benadryl), do not stop anaphylaxis.

“Antihistamines can be used as a supplement for more mild symptoms,” he says, “like a runny nose or itchy mouth.”

Myth 3: Eating a Little Bit of the Food Won’t Be Harmful and May Lessen the Allergy

Even a tiny amount of a food allergen can cause anaphylaxis.

You should help your child avoid all contact with the food. “Their body can still detect the allergen and have a reaction even in small amounts,” says Dr. Codispoti.

Myth 4: Food Intolerances and Food Allergies Are the Same

Food allergies and intolerances are very different. Food intolerances can be uncomfortable, but they are usually not life threatening.

Myth 5: Food Allergy Tests Are Always Accurate

Skin-prick and blood tests for food allergies can give false-positive results.

When it comes to diagnosing food allergies, the gold standard of testing is an oral food challenge, says Pratt. “We do it to see what happens when [your child puts] the food in question in [their] mouth,” she explains.

Myth 6: Food Allergies Always Begin in Childhood

Food allergies can develop at any age, anytime.

Myth 7: Your Child Will Always Have Their Allergy

It’s possible that your child will outgrow their food allergy.

Children are more likely to grow out of certain allergies. “Around 80 percent of children who are allergic to eggs and milk will outgrow it,” says Pratt. “Peanuts and tree nuts are the opposite: Only 20 percent of children outgrow those.” The younger your child was diagnosed, the more likely they are to grow out of their food allergy, she notes.

Myth 8: If an Ingredient Isn’t Listed on a Restaurant Menu, It’s Safe to Eat

Not all ingredients are disclosed in the menu description, so you have to be extra careful when eating out.

Be sure to ask the server or manager not only for a list of every ingredient in the dish, but also exactly how it’s prepared. “You need to be cautious of cross contact during preparation in the kitchen,” says Codispoti.

The Takeaway

• Food allergies in children are on the rise.
• Food allergies can be life threatening. It’s important to always have your child’s epinephrine medication on hand in case of a reaction.
• Your child may eventually outgrow their food allergy, especially if it’s an allergy to milk or eggs.

While there is still a lot to learn about HS, it is known that it can increase your risk of other potentially serious health issues. Here are six major ones to be aware of:

1. Metabolic Syndrome

2. Axial Spondyloarthritis

3. Inflammatory Bowel Disease

Otherwise known as IBD, inflammatory bowel disease is an umbrella term used for disorders that involve chronic inflammation of the digestive tract. The two main types are ulcerative colitis and Crohn’s disease.

4. Cardiovascular Disease

Heart disease treatment varies widely from case to case, but lifestyle modifications and medications may be necessary, as well as medical procedures or surgeries in some cases.

5. Depression, Anxiety, and Suicide Risk

6. Sexual Dysfunction

The early signs and symptoms of psoriasis, and which parts of the body it affects, depend on the type. It is possible to have more than one type of psoriasis occurring at the same time.

Plaque Psoriasis

The plaques also flare up in response to specific environmental triggers, ranging from stress to dry air to certain infections — this is another sign you may have plaque psoriasis instead of a simple rash or other skin condition.

Guttate Psoriasis

Inverse Psoriasis

Nail Psoriasis

• Pitted with little dents
• Discolored
• Rough and crumbly
• Separated from the nail bed
• Spotted with blood underneath

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Psoriatic Arthritis

Look for these signs:

• A painful, sausage-like swelling of a finger or toe, called dactylitis
• Heel pain
• Swelling in the area just above the heel
• Joint stiffness in the morning

Pustular Psoriasis

• Fever
• Headache
• Muscle weakness
• Joint pain

Anyone with symptoms of pustular psoriasis should seek immediate medical attention.

Erythrodermic Psoriasis

Anyone with symptoms of erythrodermic psoriasis should seek immediate medical attention.

Two groups of biologic treatments have been approved for AS, and others are in development.

TNF Inhibitors

TNF-alpha inhibitors, also known as anti-TNF therapies, are a type of biologic that neutralize TNF by blocking its signaling pathways, reducing inflammation and joint damage. Each TNF-alpha inhibitor works in a slightly different manner, so some may work for you while others do not. Anti-TNF drugs approved for ankylosing spondylitis include:

• Infliximab (Remicade)
• Etanercept (Enbrel)
• Adalimumab (Humira)
• Certolizumab pegol (Cimzia)
• Golimumab (Simponi)

IL-17 Inhibitors

Two IL-17 inhibitors approved for AS, both of which target the IL-17A cytokine variety, are:

• Secukinumab (Cosentyx)
• Ixekizumab (Taltz)

A third IL-17 inhibitor, which inhibits both the IL-17A and IL-17F cytokine varieties, is:

• Bimekizumab-bkzx (Bimzelx)

Other Emerging Biologics

• Allergy and lung disorders
• Muscle and joint pain
• Rheumatic conditions, such as rheumatoid arthritis and psoriatic arthritis
• Skin diseases, such eczema, hives, and severe psoriasis
• Eye allergies and inflammation
• Nervous system disorders, such as multiple sclerosis and cerebral edema

“Some people with diabetes may be able to tolerate steroids without needing to adjust treatments or medications, but some people with diabetes may experience high blood glucose levels and will need medication adjustments,” says Grace.

“The steroids that get into your general blood circulation usually have the biggest impact on your blood glucose levels,” says Grace. “Those would be oral steroids, sometimes injectable steroids (if they get outside of where they are injected), and possibly inhaled steroids.” Topical steroids, such as creams and lotions, are less likely to affect blood sugar levels because they do not enter the bloodstream.

Steroid treatment may also bring other changes that affect diabetes management: “Steroids … could cause you to be hungrier and disrupt your sleep,” says Grace. “In addition, most ailments we treat with steroids — knee pain, respiratory problems, etc. — can make physical activity more difficult.” A lack of sleep or exercise can also contribute to rising blood sugar levels, as can a change in your diet.

Because individual responses to steroids can vary so widely, it’s important to collaborate with your healthcare team and monitor your blood sugar. “The key to treating any type of diabetes is knowing what your blood glucose is doing in real time,” says Grace. “The best way to know if you will need to adjust your medications is to monitor your blood glucose levels very closely, preferably with a CGM.”

While the physical effects of acute stress typically subside once the stressful situation has passed, chronic stress — the kind that continues for months or years — is more likely to lead to serious illness.

The stress hormones cortisol and epinephrine (adrenaline) “affect most areas of the body, interfering with sleep and increasing the risk of stroke, high blood pressure, and heart disease as well as causing depression and anxiety,” says Alka Gupta, MD, chief medical officer at Bluerock Care in Washington, DC.

Here are a few key ways chronic stress can impact the body:

One possible culprit: Chronic stress seems to be linked to an increase in pro-inflammatory cytokines, a type of immune cell that is typically part of the body’s defense system when you have an infection. But when these cytokines are chronically activated, as with stress, they can lead to ongoing, low-level inflammation.

Digestive Disorders “The gastrointestinal tract is filled with nerve endings and immune cells, all of which are affected by stress hormones,” says Dr. Dossett. As a result, stress can cause acid reflux and exacerbate symptoms of irritable bowel syndrome and inflammatory bowel disease — not to mention that it can create butterflies in your stomach.

Changes in Brain Function “Brain scans of people with post-traumatic stress disorder show more activity in the amygdala, a region of the brain associated with fear and emotion,” says Haythe. But even everyday kinds of stress can affect how the brain processes information.

Poor Sleep They’re also less apt to sleep well, which doesn’t help matters. “Sleep is so important in terms of helping to prevent every disease,” adds Haythe. “It helps reboot the immune system and prevents depression, irritability, and exhaustion.”

“This is the right decision and matches recommendations from other countries to protect against toxicity and future health harms. Overall, it is one small step amidst a larger need to make our food supply safer for the most vulnerable, such as young children,” says Sheela Sathyanarayana, MD, a professor of pediatrics at the University of Washington and an investigator with the Seattle Children’s Research Institute.

What Is Red Dye No. 3 and How Does It Impact Our Health?

FD&C Red No. 3, also called Red 3 and erythrosine, is a synthetic food coloring made from petroleum that is used to give foods and drinks a bright red cherry color.

Scientists believe Red 3 causes a hormonal reaction specific to male rats that results in cancer. But later animal studies didn’t find any cancer link, and there’s no evidence showing that Red No. 3 causes cancer in humans.

What Foods Contain Red Dye No. 3?

• Seasonal candies: Valentine treats like “conversation hearts,” cherry cordials, and other candies including PEZ, Fruit by the Foot, Hot Tamales, Dubble Bubble gum, candy corn, and ring pops may include Red 3.
• Maraschino cherries: Some companies have made the switch to Red 40, but the cherry industry is the largest user of Red 3–dyed products in the United States and Europe.
• Fruit cocktails: Some common brands of canned or packaged fruit medleys use cherries dyed with Red 3.

The dyes can also be found in some strawberry-flavored milks, sodas, vegetarian meats, ice creams, and desserts.

Why the FDA Finally Banned Red Dye No. 3

Red Dye No. 3 Ban Is a Good Thing for Consumers

The ban is a long overdue decision from the FDA, says Kate Donelan, RD, a registered dietitian with Stanford Health Care in California.

“It’s certainly positive to eliminate unnecessary risks, especially as there are safer, natural coloring agents like beet juice or paprika extract that can have the same impact as Red Dye 3 without the potential for harm,” she says.

Regulation makes it easier for people to avoid potentially risky additives, says Dr. Sathyanarayana.

“Often, consumers are left with the burden of deciding what food products to buy, without significant knowledge of health harms. This creates confusion and anxiety for those who are trying to make positive decisions for household meals, but are left with endless choices,” she says.

FDA Move Reflects Growing Public Concern About Food Additives

“People are waking up to the much more lenient food policies here in the United States compared with the EU, where stricter regulations have been the norm for years,” says Donelan. “We need to expand this critical eye to other artificial additives with questionable safety profiles, such as Red Dye 40 or Yellow 5,” she says.

Sathyanarayana agrees. “This is one positive step, but there is so much more to do to make our food supply safer and healthier. The FDA needs to reevaluate the safety of many additives that have long been thought to be safe based on outdated data or limited data. It also needs to start regulating environmental contaminants from food processing and packaging that can be harmful to human health,” she says.

Based on outcomes from nearly 130,000 adults, the results contribute to mounting research suggesting that red meat, which is high in saturated fat, can be bad for the brain.

“Our findings provide further evidence that higher red meat consumption, especially processed red meat consumption, is associated with higher risk of cognitive decline and dementia risk,” says Yuhan Li, PhD, an assistant professor of anesthesia at Brigham and Women’s, a teaching hospital affiliated with Harvard Medical School in Boston.

“Additionally, our results highlight the benefits of replacing processed red meat with healthier alternatives, such as nuts and legumes, contributing to the development of actionable diet guidance for improving dietary patterns to support cognitive health.”

Higher Red Meat Consumption Tied to Greater Dementia Risk

To measure the risk of dementia from eating red meat, Dr. Li and his team followed about 134,000 individuals for up to 43 years. Participants were an average age of 49 and did not have dementia when the research began. They completed a food diary every two to four years, listing what they ate and how often. By the end of the study, 11,173 (8.3 percent) had developed dementia.

Processed red meats were defined as products such as bacon, hot dogs, sausages, salami, and bologna, while unprocessed red meats were defined as beef, pork, lamb, and hamburger. A serving was considered to be 3 ounces — about the size of a pack of cards.

For the analysis of processed meat, participants were separated into three groups. On average, the low-consumption group ate less than one-tenth of a serving per day (or about three servings per month), the medium group ate one-tenth to less than one-quarter serving per day, and the high group ate one-quarter serving or more per day (or about two servings at least per week).

The findings showed that those who were eating the most processed meat had 13 percent greater odds of developing dementia compared with those in the low consumption group.

To evaluate dementia risk in relation to unprocessed red meat, researchers compared individuals who ate an average of less than one-half serving per day with those who ate one or more servings per day. They did not find a difference in dementia risk.

Evaluating Cognitive Decline

To gauge cognitive decline, scientists analyzed subjective measures based on surveys in which participants rated their own memory and thinking skills twice during the study. They also weighed objective measures based on memory, thinking, and problem-solving tests given four times during the study.

In the subjective group, which included about 44,000 participants who were an average age of 78, those who ate an average of at least one-quarter serving of processed red meat per day had a 14 percent higher risk of cognitive decline compared with those who ate less than one-tenth of a serving.

Researchers also highlighted that those who ate one or more servings of unprocessed red meat per day had a 16 percent higher risk of subjective cognitive decline compared with those who ate less than one-half of a serving per day.

From the objective group analysis, which looked at about 17,000 female participants with an average age of 74, study authors found that eating more processed red meat was associated with faster brain aging, with the brain being 1.61 years “older” with each additional serving per day.

Why Is Processed Meat Bad for the Brain? 

The high saturated fat content in red meats — whether processed or unprocessed — may be a primary contributor to mental decline, according to Li.

For Yuko Hara, PhD, director of aging and Alzheimer’s prevention at the Alzheimer’s Drug Discovery Foundation, the difference between processed and unprocessed red meats may be due to ingredients added to processed products.

Heather Snyder, PhD, the senior vice president of medical and scientific relations at the Alzheimer’s Association, confirms that it’s the ultraprocessing that may be especially bad for the brain.

Swapping Red Meat for Healthier Alternatives

The study authors also looked at the data to see how people might lower risk, and they found that replacing one serving per day of processed red meat with one serving per day of nuts and beans was associated with a 19 percent lower risk of dementia and 1.37 fewer years of cognitive aging.

Making the same substitution for fish was linked to a 28 percent lower risk of dementia, and replacing it with chicken was linked with a 16 percent lower risk of dementia.

Rebecca Beaudoin, RDN, a nutrition therapist with Nebraska Medicine in Omaha, especially stresses the value of eating more plants in your diet.

“We know that increasing the consumption of plants is associated with greater health,” says Beaudoin. “As we increase our consumption of fruits, veggies, beans, and whole grains, we increase both our fiber, which is anti-inflammatory, and phytochemicals, natural substances that can help protect against cell damage.”