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Monday, June 15, 2026

 

Lower dopamine may drive teen substance use that fades with age





University of Pittsburgh

Ashley Parr, Ph.D. 

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Ashley Parr, Ph.D.

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Credit: Ashley Parr





PITTSBURGH, June 11, 2026 – Teenage risk-taking, such as experimentation with alcohol, cannabis, nicotine and other substances, may reflect a compensatory response to lower baseline dopamine, the brain chemical for reward activity, suggests a new University of Pittsburgh School of Medicine study, published today in Nature Communications.

The study’s nuanced findings challenge previous beliefs associating higher dopamine with risk taking and could reshape how scientists think about brain development in adolescence. While additional research is needed, new evidence suggests that non-invasive measurements of brain dopamine could help inform research into which teens might benefit from additional support while navigating this critical stage of development and growth.

“Our results suggest that, for some teens, risk-taking may act as a way to ‘get the system going’ when dopamine-related reward biology is lower at the start of adolescence,” said lead and corresponding author Ashley Parr, Ph.D., research assistant professor of psychiatry at Pitt. “This finding is a big shift for the field because many people would assume higher dopamine activity would be linked to more substance use.”

Adolescence, a dynamic period during which a young person develops from a child into an adult, is a time when many teens begin testing boundaries and taking risks, including substance use experimentation. This exploratory behavior is well-known to many parents and is considered to be a normal part of growing up, an evolutionarily established biological process that is critical for brain development and progressing toward independence in adulthood.

Among a group of more than 800 teenagers, Parr and her team found that those who had lower levels of dopamine in the brain’s reward system were more likely to try substances than those with higher dopamine. But as the teens got older and their dopamine systems matured, their substance use tended to decrease. Most teens who experiment with substances do not develop substance use disorder as adults, and the researchers found that, as a whole, the study cohort’s substance use declined after the college years.

Unlike many adult-focused studies that measure brain dopamine after years of substance use, here researchers analyzed data from the National Consortium on Alcohol and Neurodevelopment in Adolescence and Young Adulthood (NCANDA-A), which captured changes in dopamine levels over time, including before, during and after patterns of substance use had been established. That approach helped the scientists understand whether dopamine-related differences may precede substance use behaviors rather than simply reflect the effects of substance exposure over time.

To better understand the biological underpinnings of risk-taking behavior, researchers analyzed more than 6,000 repeated assessments across years of self-reported drinking and drug use, impulsivity and ability to control those impulsive behaviors. Scientists also analyzed participants’ brain scans, collected annually for up to nine years, using a technique that measures brain tissue iron as proxy for dopamine content. This technique was pioneered in the lab of Pitt professor of psychiatry Beatriz Luna, Ph.D., by then-postdoctoral fellow Bart Larsen, Ph.D., now at the University of Minnesota.

The adolescent participants did not all follow the same path. Some showed low or minimal substance use, while others fit a “youth peak” pattern — increasing use earlier in adolescence followed by declines in their mid-twenties. Notably, adolescents in the “youth peak” group had significantly lower dopamine levels in comparison to all other groups, including those whose substance use continued to increase over time, or those who engaged in substance use in adulthood. As participants in the “youth peak” group got older, their brain dopamine levels steadily but rapidly increased, coinciding with the drop in substance use.

“The key question isn’t who experiments, but who continues, and who escalates their use into adulthood,” said Parr. “By tracking teens over time, we were able to pinpoint early brain and behavioral markers that help distinguish temporary, developmentally typical experimentation from patterns that may signal greater long‑term risk.”

This study did not measure social media behavior, though researchers noted that fast-paced, highly reinforcing digital environments may engage related reward processes, making this an important area for future research. Recent reports show that fewer youth are engaging in substance use behavior than in the past, and social media engagement could reflect a modern-day alternate means of reward-seeking. Parr’s findings identifying distinct patterns of risk-taking across adolescence could be used in the future to understand the development of other forms of reward seeking, including social media behavior.

“Risk-taking is a normal part of being a teenager, and for most kids it’s a phase that peaks and then eases,” said Luna, senior author of the study. “Parents can help by steering that drive for new, rewarding experiences toward positive social outlets like team sports, so teens can chase that ‘reward’ in healthier places.”

Pitt co-authors of this research are Daniel Petrie, Ph.D., Finnegan Calabro, Ph.D., Will Foran, Ph.D., Douglas Fitzgerald, Ph.D., and Duncan Clark, M.D., Ph.D.; Additional co‑authors are from Carnegie Mellon University, University of Minnesota, University of California San Diego, University of North Carolina Wilmington, University of Tulsa and Duke University.

This research was supported by the National Institutes of Health (grant 5RO1MH080243-07), the Developmental Alcohol Research Training Program from the National Institute on Alcohol Abuse and Alcoholism (grant T32 AA007453), the National Institute on Drug Abuse (grant K23DA057486), the Brain and Behavior Research Foundation, the Jacobs Foundation and the Staunton Farm Foundation.

 

Fermentation science may offer new route to better lower-alcohol wine



Zachary Bean earns Austrian Marshall Plan Foundation scholarship



University of Arkansas System Division of Agriculture

Zachary Bean 

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Zachary Bean, a master’s student in the department of food science for the University of Arkansas Division of Agriculture, conducts research on reducing alcohol in wines. He will carry on his research next year at Graz University of Technology with an Austrian Marshall Plan Foundation scholarship.

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Credit: UADA photo





By John Lovett
University of Arkansas Division of Agriculture

FAYETTEVILLE, Ark. — As health-conscious consumers continue to seek lower alcohol content in their wine, scientists like Zachary Bean are working on ways to both meet this demand and make it better.

In addition to finding ways to ferment grape juice without producing as much alcohol, Bean’s work also explores novel yeasts and methods to overproduce aromas to compensate for their eventual loss when reducing alcohol through grape juice dilution.

“Most low‑ or non‑alcohol wines are made by removing alcohol after fermentation,” said Bean, a master’s student in the department of food science for the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas. “Since many of the aroma and flavor compounds in wine are very delicate, when you use heat or mechanical separation to create low or no alcohol wine, you can lose those volatiles or create cooked or burnt aromas.”

According to research, many wine consumers — particularly among younger generations — are drinking less due to a greater awareness of the risks associated with alcohol consumption and a focus on less calorie consumption. No- and low- alcohol wines have gained popularity, with global consumption of no-alcohol wines increasing by 13 percent per year and low-alcohol wines by 21 percent per year between 2018 and 2023, according to a 2025 Wine Australia market update using International Wine and Spirits statistics.

In January, Bean will attend Graz University of Technology in Austria for four months on an Austrian Marshall Plan Foundation scholarship to continue his research on fermentation-based strategies that reduce alcohol in wines.

As part of his master’s studies over the past year, Bean has worked with Renee Threlfall, an associate professor in enology and viticulture in the department of food science for the Arkansas Agricultural Experiment Station, the University of Arkansas Division of Agriculture, and Bumpers College. Threlfall is co-director of the Center for Beverage Innovation.

“This research on using fermentation strategies to reduce ethanol is novel, especially in the impact of quality of our Vitis hybrid wines,” Threlfall said. “The Marshall Plan Foundation scholarship allows us to expand our research to the impact of volatile compounds and for Bean to work with a world-renowned scientist in Austria.”

Yeast selection and dilution

Bean’s goal is not alcohol-free wine, but meaningful reductions that drop alcohol in wine from 11 or 12 percent to 9 or 10 percent, or lower.

“That kind of reduction in alcohol can make a big difference,” Bean said. “It affects balance, consumer appeal and even tax classifications for wineries.”

Yeast selection and fermentation conditions can redirect sugar metabolism from ethanol production, he said. Because of this, his research includes screening non-traditional yeast species, using controlled aeration to influence yeast behavior, and evaluating a novel strain of Saccharomyces cerevisiae that overproduces aroma compounds to help maintain flavor in reduced-alcohol wines.

Reducing alcohol removal costs

Traditional alcohol removal technologies, such as spinning cone columns, can require costly investments or force wineries to ship wine offsite for processing. Bean said fermentation-based approaches could offer a far more accessible option, particularly for small and regional producers.

As part of the Marshall Plan Scholarship, Bean will analyze wine aroma compounds using gas chromatography‑mass spectrometry and gas chromatography‑olfactometry, linking volatile compound data with human aroma perception under the advisement of Erich Leitner, University Professor of food chemistry and head of the Institute of Analytical Chemistry and Food Chemistry.

After completing his master’s degree in December 2027, Bean hopes to continue working in fermentation and enology research.

Originally from Fort Smith, Bean earned his bachelor’s degree in biochemistry from the University of Tulsa in 2024.

To learn more about ag and food research in Arkansas, visit aaes.uada.edu. Follow the Arkansas Agricultural Experiment Station on LinkedIn and sign up for our monthly newsletter, the Arkansas Agricultural Research Report. To learn more about the Division of Agriculture, visit uada.edu. To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu.

About the Division of Agriculture

The University of Arkansas Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system. 

The Division of Agriculture is one of 22 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three system campuses.

Pursuant to 7 CFR § 15.3, the University of Arkansas Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.

Saturday, June 13, 2026

'I’m afraid': Red state oil exec panics as $5 a gallon gas looms


Steve Crowder, president of Little River Energy Company in Cushing, Okla. (YouTube Screengrab)
June 12, 2026
COMMON DREAMS

CNN reports gas is currently at $4.11 a gallon, on average, in the U.S. But the nation is just one month away from gas pump devastation if President Donald Trump fails to reverse the damage he’s done to the pivotal international oil corridor in the Strait of Hormuz.

America has become the supplier of last resort for nations who used to get their oil from the Middle East, reports CNN correspondent Ed Lavandera. And this has caused the oil supply here to get dangerously low, almost to the point of sending gas prices soaring even higher.

“I'm afraid that it could be some difficult times coming,” said Steve Crowder, president of Little River Energy Company in Cushing, Okla. “If the conflict is resolved, the Strait is open, shipping resumes, we'll dodge a bullet and we'll avoid some real problems. And if it drags on, it could be really tough. Yeah, real tough.”


Cushing lies between Oklahoma City and Tulsa, where a vast spiderweb of underground pipelines feed into one of the world's largest privately owned storage hubs for U.S. crude oil.

“As far as the eye can see, dozens of massive storage tanks dot the landscape. Oil industry analysts closely monitor how much crude oil is in these tanks. And right now, alarm bells are ringing,” said Lavandera.


Generally, the Cushing tanks can hold about 75 million barrels of oil, but the levels now have dropped to below 22 million because of Trump’s voluntary Iraq war and the closing of the Strait of Hormuz. And analysts say that if these tanks are not replenished fast enough, in the weeks ahead Americans will be paying more for gas at the pump as international buyers and market forces price U.S. customers out of their own locally-produced oil.

Worse, when these tanks reach the 20 million mark, Lavandera said “it's like scraping the bottom of the barrel. The crude oil becomes an unusable sludge.”

From above, the ceilings of the tanks have dipped precariously.

“In the last 20 years. Anytime oil inventories at Cushing have reached levels this low, it's triggered historically high oil prices,” Lavandera added. “Energy executives at companies like Exxon and Chevron are warning that the United States is less than a month away from seeing gas prices shoot up.”

Lee Denny, a Cushing native and a former Oklahoma state representative, said she’s witnessed many oil booms and busts in Cushing. She only hopes Trump will end his war, open the Strait and allow oil producers to replenish inventories soon to prevent a price spike.

When asked, Denny could not say $5 a gallon gasoline could be avoided, however.

Wednesday, May 20, 2026

How Zoos Contribute to Disease Transmission Between Humans and Animals


 May 19, 2026