California court ruling endangers public health by failing to require processed meat on Prop 65 list of carcinogens

Physicians Committee for Responsible Medicine

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SACRAMENTO—In a major blow to public health, the Superior Court of California has ruled that the State of California may ignore the dangers of processed meat, a product that the World Health Organization has classified as “‘carcinogenic to humans’ (Group 1) on the basis of sufficient evidence for colorectal cancer.”

The surprising ruling comes five years after the nonprofit Physicians Committee for Responsible Medicine sued the state for failing to include processed meat on its published list of substances known to cause cancer, as required by Proposition 65. Under that law, the state’s list of carcinogens must include all substances categorized in Group 1, the highest evidence classification, by the International Agency for Research on Cancer, which is part of the World Health Organization.

In 2015, IARC announced this categorization for processed meat—such as hot dogs, bacon, and deli meat—after 22 experts from 10 countries assessed more than 800 epidemiological studies. The experts highlighted a meta-analysis that concluded that each 50-gram portion of processed meat (about one hot dog) eaten daily increases the relative risk of colorectal cancer by 18%. Research shows that eating 50 grams of processed meat daily also increases the relative risk of breast cancer, prostate cancer, pancreatic cancer, and overall cancer mortality.

The court found the Physicians Committee “correct that Proposition 65 requires OEHHA to include on the Proposition 65 list substances that meet the criteria for listing under the Labor Code mechanism.” But the judge nevertheless concluded that “the definition of ‘processed meat’ in IARC’s monograph”—a scientific report spanning more than 500 pages—“fails to meaningfully inform what substances are included within that term.” The state public health agency that administers the law had advanced this argument after meeting with livestock and meat lobbyists.

Colorectal cancer is the second-leading cause of cancer-related deaths in California. The American Cancer Society estimates that California will have 16,050 new cases of colorectal cancer in 2025 and 5,450 deaths from the disease.

Since the IARC monograph was released in 2015 and the lawsuit was filed in 2020, new research continues to show that processed meat increases colorectal cancer risk.

Of particular concern is the dramatic rise in colorectal cancer among younger people. A study published in Nutrition and Cancer last year found that those under the age of 50 years who were diagnosed with colorectal cancer were more likely to consume higher amounts of processed meat and lower amounts of fruit and vegetables compared with those diagnosed over the age of 50 years.

The National Cancer Institute says, “There’s mounting evidence linking an unhealthy diet—in particular, one high in processed meat and fat, and low in fruits and vegetables—to early-onset colorectal cancer.”

According to “Cancer Statistics 2024: All Hands on Deck,” a report from the American Cancer Society, colorectal cancer was the fourth-leading cause of cancer death in the 1990s and has risen to the leading and second-leading cause of cancer death in men and women, respectively, aged 40-49. Colorectal cancer has also moved up to the leading cause of cancer death in men aged 20-39 years and the third-leading cause in women in the same age group.

“Tens of thousands of Californians are diagnosed with or die from colorectal cancer every year,” says Anna Herby, DHSc, RD, CDE, nutrition education specialist for the Physicians Committee. “California must commit to making sure that every resident knows that processed meat increases cancer risk, and Proposition 65 is the place to make that clear.”

“California has been violating the law for a decade by failing to add processed meat to the Proposition 65 list,” says Mark Kennedy, Esq., senior vice president of legal affairs for the Physicians Committee. “The court’s ruling leaves Californians at continued risk, so we will promptly appeal.”

Founded in 1985, the Physicians Committee for Responsible Medicine is a nonprofit organization that promotes preventive medicine, conducts clinical research, and encourages higher standards for ethics and effectiveness in education and research.

UC Davis receives $961 million in annual research funding, fueling innovation, insight and the economy

University of California - Davis

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The University of California, Davis, received $961 million in external research awards for the fiscal year 2024-25. The funding, from various sources, supports a broad range of research to transform lives and communities as illustrated in the newly released annual Research Impact Report.

“For the last four years, UC Davis has averaged more than $1 billion in research funding, which demonstrates how we play a vital role in building our region’s economy and contribute to our nation’s global leadership in technology and innovation,” said Chancellor Gary S. May. “The world looks to UC Davis to find solutions to global challenges and create a healthier, more sustainable future.”

Research at the university provides insights and solutions that enhance lives through advancements in healthcare, food supply, energy solutions, education and more. For example, new research funded by the U.S. National Science Foundation will help researchers investigate how artificial intelligence and machine learning can help decision-making in complex and high-stakes scenarios like wildfire management. Another grant, from the National Institute of Diabetes and Digestive and Kidney Diseases, will explore how Type 1 diabetes contributes to neurocognitive difficulties in children.

Other grants support projects to improve regional and national security. One study, funded by the California Department of Public Health, will help plan for the strategic national stockpile and crisis response, especially during disasters.

The research also yields innovations that become the foundation for tomorrow’s industries, products and solutions to societal challenges. Last fiscal year, UC Davis experienced a surge in records of invention (ROIs). The university filed 187 ROIs in the fiscal year, up from 140 the prior year, a 34% increase.

UC Davis research generates well-paying jobs and drives economic growth in California and throughout the nation. A recent analysis found that the university supports $2 billion in California research-related economic activity and nearly 10,000 research-related jobs.

Research funding plays a critical role in in preparing the next generation of leaders, innovators and scientists while maintaining the United States’ leadership in technology and innovation. For example, a grant from the National Science Foundation will prepare leaders in bioindustrial engineering to tackle food security and sustainability. Another grant will help establish the California Center for Food Safety, a new hub offering growers support and education to meet food safety standards with sustainable operations.

Additional examples of how research funding is improving lives, our economy and our future can be found in our annual Research Impact Report.

Breakdown of research funding sources and recipients

Overall research funding is down $78 million from the previous year. Federal agencies remained the primary source, totaling $450 million, up by $9 million from the previous year. The second leading source of funding was the state of California at $209 million, down by $29 million from last year. Industry partners were the third-largest provider, totaling $90 million, a decrease of $5 million from the previous year. A detailed breakdown of the funding sources can be viewed in our Research Impact Report.

The values above reflect the obligated amounts as of the publishing date of this release. Since the change in the federal administration, the university has received dozens of notices from federal agencies related to specific grants or projects. The effect of these, in addition to other changes being proposed, are not yet fully realized and could impact operations and budgets over several years.

“Investments in research leveraging the expertise and resources at UC Davis yield tremendous advancements that ultimately improve our quality of life and future,” said Simon Atkinson, vice chancellor for research. “Funding by federal and state agencies are particularly vital to ensure these breakthroughs continue. Together they provide 69% percent of all funding.”

Among UC Davis schools and colleges, the top three recipients were the School of Medicine with $332 million, down $71 million from the previous year, the College of Agricultural and Environmental Sciences with $252 million, up $82 million, and the College of Engineering with $99 million, down $18 million. Rounding out the top ten was the School of Veterinary Medicine with $56 million, the Office of Research with $55 million, the College of Letters and Science with $52 million, the College of Biological Sciences with $49 million, Continuing and Professional Education with $36 million, the School of Education with $11 million and the School of Nursing with $5 million. 

 

Hot air drying largely preserves nutritional composition of radish microgreens

Inexpensive, low-tech process preserves plant compounds that provide health benefits; offers potential insight into producing microgreens food powder supplements

Penn State

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In this study, the researchers dried raddish microgreens at vaious temperatures in an oven. As microgreens are increasingly promoted for healthy eating, understanding how to preserve their nutrients without expensive equipment is essential, they said. 

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Credit: Penn State

UNIVERSITY PARK, Pa. — Cruciferous vegetables like radish, broccoli and kale offer significant health benefits, especially when they are consumed as microgreens, or as young seedlings harvested early. The little plants contain nutrients such as vitamins; minerals; bioactive antioxidants, like polyphenols; and glucosinolates, which have cancer-fighting potential. But microgreens are highly perishable and lose nutritional value quickly. In an effort to boost the impact and accessibility of microgreens, a team of researchers at Penn State conducted a study of how hot air drying — a cheap and relatively easy preservation technique — affects the availability of key nutrients and plant compounds that benefit health.

“Microgreens increasingly are popular due to their high concentrations of health-promoting compounds, but their benefits have been limited because they’re highly perishable, lasting only one to two days at room temperature and seven to 14 days with refrigeration,” said team leader Joshua Lambert, professor of food science in the College of Agricultural Sciences, senior author on the study. “That limits their use, increases costs, and leads to food waste — especially in places without good refrigeration. So, there’s a clear need for preservation methods that keep nutrients intact.”

In findings published in Journal of Food Science, the researchers reported that radish microgreens, no matter at what temperature they were dried, retained a significant portion of nutrients.

From their drying experiments, the team specifically found that radish microgreens retained 91% of their total phenolic content — antioxidants — after drying at 113 degrees Fahrenheit (F) and 79% after drying at 149 F. Those dried at 203 F retained 100%. Glucoraphenin — a specific glucosinolate with potential have anti-cancer properties — was stable after drying at 113 F and 149 F and was retained at 78% after drying at 203 F. Vitamins B1 and B9 were stable at all drying temperatures. Vitamin B2, B3 and C were retained by up to 65%, 64% and 37% respectively with heat exposure.

Using simulated digestion — a laboratory process that recreates the digestive environment of the human gastrointestinal tract to study how food and other substances are broken down and nutrients are absorbed — the researchers also measured the effects of drying methods on bioaccessibility, or how well nutrients can be absorbed by the body after digestion. They found that total phenolic content and vitamins B1, B3, B9 and C had bioaccessibility ranging from 13% to 68%, with no major differences across the drying methods.

Vitamin B2 was more bioaccessible after being dried at 149 F than at other temperatures. Glucoraphenin and anthocyanins — polyphenols that can also act as antioxidants, offering potential health benefits such as supporting cardiovascular and immune health — could not be detected after simulated digestion, meaning they broke down or became unmeasurable, according to Lambert.

Metabolomic analysis — the comprehensive study of small molecules, or metabolites, in cells and tissues — showed that different drying methods led to different overall chemical profiles, noted study first author, Marjorie Jauregui, a pilot plant research technologist at Penn State. Glucosinolates and flavonoids — a class of plant pigments that provide various health benefits — were major contributors to these differences, she explained.

“Hot air drying, even at higher temperatures, can be an effective way to preserve nutrients in radish microgreens, especially for making powders that can be used in food products,” Jauregui said. “While some nutrients are lost, others remain stable and, overall, hot air drying is a practical and promising postharvest method.”

As microgreens are increasingly promoted for healthy eating, understanding how to preserve their nutrients without expensive equipment is essential, Lambert noted, adding that results from this study could help in making nutrient-dense microgreen powders more accessible and sustainable, especially for areas lacking refrigeration or advanced drying technology.

“Freeze-dried microgreens require expensive, specialized equipment to produce,” he said. “Hot air drying is more practical, especially in low-resource areas, but we need to fully understand how different drying temperatures affect key nutrients and phytochemicals — plant compounds that provide health benefits. These results are more than a good start.”

Contributing to the research were Francesco DiGioia, associate professor of vegetable crop science; Misha Kwasniewski, associate research professor of food science; and Ezekiel Warren, doctoral degree student in the Department of Food Science.

This project was financially supported by Open Philanthropy through the Food Resilience in the Face of Catastrophic Global Events grant and the U.S Department of Agriculture’s National Institute of Food and Agriculture.

At Penn State, researchers are solving real problems that impact the health, safety and quality of life of people across the commonwealth, the nation and around the world.    

For decades, federal support for research has fueled innovation that makes our country safer, our industries more competitive and our economy stronger. Recent federal funding cuts threaten this progress.    

Learn more about the implications of federal funding cuts to our future at Research or Regress. 

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Journal

Journal of Food Science

DOI

10.1111/1750-3841.70426 

Method of Research

Experimental study

Subject of Research

Not applicable

Article Title

Effects of Hot Air Drying on the Nutritional and Phytochemical Composition of Radish (Raphanus sativus L.) Microgreens

Study first author, Marjorie Jauregui, a pilot plant research technologist at Penn State, found that radish microgreens, no matter at what temperature they were dried, retained a significant portion of nutrients. 

Credit

Penn State

Loneliness in U.S. adults linked with amount, frequency of social media use

Oregon State University

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TikTok, Instagram, Facebook and similar platforms are apparently no antidote for the global loneliness epidemic, according to Oregon State University research that linked increases in social media use with a greater likelihood of feeling alone.

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Credit: Steve Lundeberg, Oregon State University

CORVALLIS, Ore. – TikTok, Instagram, Facebook and similar platforms are apparently no antidote for the global loneliness epidemic, according to Oregon State University research that linked increases in social media use with a greater likelihood of feeling alone.

The study led by Jessica Gorman of the OSU College of Health, published today in the International Journal of Environmental Research and Public Health, featured more than 1,500 U.S. adults ages 30-70 and builds on a 2017 study by co-author Brian Primack that looked at young adults.

As in the previous study, two different measures of social media use – time and frequency – each correlated with loneliness; that is, many short “checks” are just as apt to be associated with loneliness as a few long sessions.

“I wasn’t sure if we would see as strong a relationship between social media and loneliness for 60-year-olds that we saw with 18-year-olds, but we did,” Primack said. “Those who were in the upper 25% based on frequency of social media use, compared with those in the lower 25%, were more than twice as likely to test as lonely.”

The findings have important public health implications, the authors say, given loneliness’ high cost to society. This is especially true because the study used survey weights to make the findings nationally representative of all U.S. adults.

Loneliness, characterized by the subjective experience of insufficient social connections and resources, is linked to a range of negative health consequences including cardiovascular disease, substance use, poor mental health and intimate partner violence. A 2023 advisory from the U.S. Surgeon General estimated the health impact of loneliness to be equivalent to smoking 15 cigarettes a day, and it identified social media use as a loneliness risk factor.

Americans were already growing lonelier before COVID-19, the authors note, and the pandemic worsened the trend. In the United States, an estimated 50% of the adult population is lonely.

“Most prior research on social media use and loneliness has focused on youth and young adults,” Gorman said. “Even after adjusting for all measured sociodemographic factors among the people in our study – gender, age, sexual orientation, educational attainment, employment status and marital status – we found a significant association between people being lonely and people being on social media frequently or for extended periods.”

For context, estimates suggest it’s not uncommon for a person to check in with social media between 100 and 200 times a day and to spend two to four hours on their platforms of choice. Older adults, as “digital immigrants,” may be less adept than younger social media users, which could be one factor behind the connection to loneliness in the older population, the researchers say.

“There hasn’t been enough research on adults, who use social media a lot and experience harm due to loneliness,” Primack said. “An important caveat is that this was a correlational study, so we can’t say whether using social media leads to loneliness or whether lonely people seek out more social media. It may be a combination.”

Although this study cannot determine why the connection exits, it does recommend caution around heavy social media use among U.S. adults, Gorman added. The results also suggest that, if it’s primarily a case of lonely people seeking out more social media, doing so doesn’t make the loneliness go away.

Also contributing to the study, which was funded by the National Institutes of Health, were OSU’s Hyosin Kim, Kari-Lyn Sakuma, Geethika Koneru, Memuna Aslam and Cesar Arredondo Abreu.

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Journal

International Journal of Environmental Research and Public Health

DOI

10.3390/ijerph22101510 

Method of Research

Survey

Subject of Research

People

Article Title

Time and Frequency of Social Media Use and Loneliness Among U.S. Adults

Article Publication Date

1-Oct-2025