Thursday, March 26, 2026

 CLASSISM & SEXISM

Low-income students and girls are steered away from “risky” creative careers at school



A new report finds that class and gender inequalities in the UK’s creative industries are linked to students’ experiences at school, where “educational hierarchies” steer them away from subjects like art, music and drama.




University of Cambridge




Schools, families and social pressures are channelling young people – especially girls and poorer students – away from studying creative subjects because they are considered low-status or financially “risky”, a report says.

The University of Cambridge study argues that the underrepresentation of women and people from lower-income backgrounds in the creative industries reflects a “narrowing pathway” that begins at school, and steers students away from subjects like art, music and drama as their education progresses.

The study, funded by the social and economic well-being charity, the Nuffield Foundation, used the educational records of 1.7 million students in England, longitudinal data about 7,200 young people’s progress into work, and interviews and surveys with people studying and working in creative fields.

Although almost half of 14-year-olds said they enjoyed creative subjects, just one in 25 was working in a creative occupation by their early 30s. In between, the study found that participation drops at every stage: at GCSE, post-16 and in higher education. The fall-off is especially steep among poorer students and girls, with girls from lower-income backgrounds facing a “double disadvantage”.

The report is particularly critical of underlying educational “hierarchies” – the low status of both creative subjects, and of creative qualifications from further education (FE) colleges.

Professor Sonia Ilie, from Cambridge’s Faculty of Education, said: “If you have a university degree in a creative subject, you are much more likely to end up in a creative career. Young people from low-income families, however, and especially girls, are less likely to reach the point where studying for a creative degree is even an option.”

“That reflects wider societal structures, inequalities, cultural messaging and pressure on schools to deliver academic results. We need a more thoughtful conversation about the value of creative subjects – and frankly about the snobbery that still surrounds certain qualifications.”

While class inequalities in the creative sector have been raised in previous reports, the Cambridge study explored the problem’s underlying educational dynamics. The researchers mapped young people’s trajectories into and out of creative subjects such as art, dance, design, drama, media studies, music and photography; among others.

The longitudinal data showed that 42% of 14-year-olds indicated a preference for a creative subject, with girls more likely to do so than boys. This, however, did not translate into sustained study as they advanced through the education system.

Using the large-scale data from educational records, the study found that at age 16, 24.7% of students had made a creative subject choice. This proportion then fell to 16.9% post-16, and further, to 12.2%, at university. Only 3.8% of students who reached higher education had made creative subject choices at every possible stage.

Students eligible for free school meals (FSM) – a proxy for those from less wealthy backgrounds – were more likely than their peers to choose creative subjects at GCSE, but less likely to do so after 16. Girls were more likely than boys to choose creative subjects into post-16 education, but at university, the pattern reversed, with thousands of young women leaving the creative pathway before higher education.

The report describes a “push-pull” dynamic behind these trends. While many young people enjoy creative subjects – and some schools, colleges and universities offer substantial tailored support – they are often urged to prioritise “academic” subjects and advised that creative careers will involve greater financial risk.

Study participants said that teachers, family and friends had discouraged them from creative study. This does not reflect statutory guidance for schools, the report notes, but “seems to reflect cultural hierarchies that devalue creative work”.

Students from less wealthy families may also lack the resources to pursue creative interests, or the networks to break into the creative industries. Many cannot afford the unpaid internships or portfolio-building opportunities that often represent the first step in a creative career. At the same time, the report acknowledges the challenging reality of creative work: study participants often described this as hard and precarious – if artistically rewarding.

The report also highlights the often-underestimated role of FE colleges in creative education. It describes a “bifurcated system” in which hands-on creative education is concentrated in FE, but few FE students have the same employment opportunities as their university-educated peers. The mismatch means that disadvantaged students may face barriers to furthering their creative careers despite thriving in FE.

The study calls for a clearer post-16 framework to help students navigate the range of creative qualifications available in FE, and for universities and employers to recognise and value further education more. Ilie suggested that the Government’s newly announced vocational V-levels could help to make the system more navigable.

“The FE offer we saw in our study is clearly on a par with so-called ‘academic’ routes and is producing amazing students who could succeed in creative degrees and jobs,” Professor Pamela Burnard, co-lead on the study, said. “Equally, just because university is not a preferred route for some should not mean that they cannot access future employment.”

The report urges a system-wide rethink of how creative talent is supported. The authors argue for schools and policymakers to challenge the hierarchies that prize academic routes over creative options, and to provide students with clear, but also realistic, advice about how to pursue creative employment. They also call for targeted initiatives to support creative education among girls, low-income students and those in deprived areas.

“If things stay as they are, the patterns that develop throughout students’ educational careers are more likely to perpetuate inequalities in the creative industries, rather than disrupt them,” Ilie added.

Dr Emily Tanner, Education Programme Head at the Nuffield Foundation said: "With creative industries identified as among the highest-potential sectors in the UK's Industrial Strategy, this research is timely. It shows that ensuring equitable access to opportunities will require concerted action to remove barriers for girls and young people from disadvantaged backgrounds."

The full report will be available on the Faculty of Education website.

 

The hidden cost of sperm storage: Ejaculates found to deteriorate across the animal kingdom




University of Oxford
Sperm tagged with green fluorescent protein 

image: 

Sperm tagged with green fluorescent protein in the testes and seminal vesicles (male sperm storage organs) of a male Drosophila fruit fly. Credit: Krish Sanghvi

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Credit: Krish Sanghvi





Current World Health Organisation (WHO) guidelines typically recommend 2–7 days of abstinence before taking semen samples or assisted reproduction. However, a new study led by Oxford University researchers suggests that regular ejaculation – whether through sexual activity or masturbation – results in higher quality sperm, with less DNA damage. 

The findings are based on a major, cross-species analysis which revealed a shared pattern across many animals, from insects to mammals. Sperm that is stored (whether in males or females) deteriorates rapidly – resulting in reduced sperm performance, fertilisation success, and embryo quality. Crucially, the new study also offers insights into why this happens.

The researchers carried out a meta-analysis of 115 human studies (involving 54,889 men) and 56 studies across 30 non-human species. This confirmed that mature sperm in storage generally deteriorates in quality independently of the age of the male – a process called post-meiotic sperm senescence.

In humans, longer periods of sexual abstinence were associated with increased sperm DNA damage and oxidative stress, along with reduced sperm motility and viability.

Co-lead author Dr Rebecca Dean (Department of Biology, University of Oxford) said: "Because sperm are highly mobile and have minimal cytoplasm, they quickly exhaust their stored energy reserves and have limited capacity for repair. This makes storage particularly damaging compared to other types of cells. Our study highlights how regular ejaculation can provide a small but meaningful boost to male fertility."

Differences between males and females

Both male and female animals can store sperm as a reproductive strategy (in humans, sperm can last for several days in females but the effects of such storage are unknown). In males this ensures enough sperm are present for mating, and in females this can enable reproduction even when males are scarce. However, the study found a striking difference in the rate of sperm deterioration in males versus females. In the species studied, females are generally better than males at preserving sperm quality long-term.

"This likely reflects the evolution of female-specific adaptations, such as specialised storage organs that provide antioxidants to extend sperm viability", explained senior author Dr Irem Sepil (Department of Biology, University of Oxford). "These organs often secrete reproductive fluids to nourish sperm and could provide unexplored avenues for biomimicking technology to improve artificial sperm storage in the future."

Lead author Dr Krish Sanghvi (Department of Biology, University of Oxford) added: "Ejaculates should be viewed as populations of individual sperm which undergo birth, death, ageing and selective mortality. The rates of these demographic processes can differ in males and females, mediating the ‘demographic’ structure of sperm populations and sex-specific differences in sperm storage effects."

Implications for human fertility

That sperm can age in both sexes independently of the organism’s age has been largely ignored in reproductive medicine. The findings therefore have immediate implications for clinical practice. For instance, the results suggest that the upper limit of seven days in the WHO guidelines may be too long. This aligns with recent evidence suggesting that ejaculating within 48 hours of providing a sample can significantly improve IVF outcomes.

By breaking down the barriers between biomedical and zoological research, this study provides a new lens for understanding reproduction. Besides influencing protocols in fertility clinics and assisted reproduction, the findings could also benefit captive breeding programmes for endangered species - as well as deepening our understanding of how species evolved mechanisms to reduce sperm damage during storage.

Notes to editors

Interviews with the corresponding author are available on request. Media contact: Rebecca Dean: rebecca.dean@biology.ox.ac.uk

The paper ‘Sperm storage causes sperm senescence in human and non-human animals’ will be published in Proceedings of the Royal Society B at 00:05 GMT Wednesday 25 March / 20:05 ET Tuesday 24 March 2026. It will be available online at: https://doi.org/10.1098/rspb.2025.3181

About the University of Oxford

Oxford University has been placed number 1 in the Times Higher Education World University Rankings for the tenth year running, and ​number 3 in the QS World Rankings 2024. At the heart of this success are the twin-pillars of our ground-breaking research and innovation and our distinctive educational offer.

Oxford is world-famous for research and teaching excellence and home to some of the most talented people from across the globe. Our work helps the lives of millions, solving real-world problems through a huge network of partnerships and collaborations. The breadth and interdisciplinary nature of our research alongside our personalised approach to teaching sparks imaginative and inventive insights and solutions.

Through its research commercialisation arm, Oxford University Innovation, Oxford is the highest university patent filer in the UK and is ranked first in the UK for university spinouts, having created more than 300 new companies since 1988. Over a third of these companies have been created in the past five years. The university is a catalyst for prosperity in Oxfordshire and the United Kingdom, contributing around £16.9 billion to the UK economy in 2021/22, and supports more than 90,400 full time jobs.

The Department of Biology is a University of Oxford department within the Maths, Physical, and Life Sciences Division. It utilises academic strength in a broad range of bioscience disciplines to tackle global challenges such as food security, biodiversity loss, climate change and global pandemics. It also helps to train and equip the biologists of the future through holistic undergraduate and graduate courses. For more information visit www.biology.ox.ac.uk.


Sperm in the spermathecae 

Sperm in the spermathecae (specialised long-term sperm storage organ) in a female Drosophila fruit fly. Credit: Krish Sanghvi

Sperm tagged with green fluorescent protein in the spermathecae 

Sperm tagged with green fluorescent protein in the spermathecae (specialised long-term sperm storage organ) in a female Drosophila fruit fly. Credit: Krish Sanghvi

Credit

Krish Sanghvi

 

Birds do it, bees do it … sip alcohol, that is



Biologists found low levels of ethanol in the nectar of most flowers tested. All are visited by nectarivores.




University of California - Berkeley

Anna's hummingbird visiting a flower 

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An Anna’s hummingbird (Calypte anna) feeding on flowers of an Island Mallow (Malva assurgentiflora), which was one of the plant species included in the study.

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Credit: Ammon Corl/UC Berkeley





As bees and hummingbirds flit from flower to flower, greedily sipping nectar in exchange for pollination, the animals often get another treat: alcohol.

In the first broad analysis of the alcohol content of flower nectars, University of California, Berkeley biologists found detectable alcohol in at least one flower of 26 of the 29 species of plants tested. While most samples had very low levels, almost certainly from yeast fermenting the sugars in the nectar, one contained 0.056% ethanol by weight: about 1/10 proof.

While this concentration may seem minuscule, for some animals nectar is their main source of calories. Hummingbirds consume between 50% and 150% of their entire body weight in nectar every day. The researchers calculate that an Anna’s hummingbird (Calypte anna), common along the Pacific coast, would consume about 0.2 grams of ethanol per kilogram of body weight per day — equivalent to a human drinking about one serving of alcohol.

The birds and the bees consume the alcohol in small doses throughout the day and appear to show no obvious effects from the spiked nectar. In fact, a previous study by the same group showed that while hummingbirds tolerate sugar water that contains up to 1% alcohol, they tend to avoid higher concentrations.

Nevertheless, other chemicals found in small amounts in nectar — nicotine and caffeine, for example — have demonstrated effects on the animals that consume it. The same could be true of ethanol.

“Hummingbirds are like little furnaces. They burn through everything really quick, so you don't expect anything to accumulate in their bloodstream,” said doctoral student Aleksey Maro, who collected and analyzed the nectar with postdoctoral fellow Ammon Corl. “But we don't know what kind of signaling or appetitive properties the alcohol has. There are other things that the ethanol could be doing aside from creating a buzz, like with humans.”

“There may be other kinds of effects specific to the foraging biology of the species in question that could be beneficial,” added Robert Dudley, UC Berkeley professor of integrative biology. “They're burning it so fast, I'm guessing that they probably aren't suffering inebriating effects. But it may also have other consequences for their behavior.”

Maro, Corl and Dudley published a paper about their findings today (March 25) in the journal Royal Society Open Science, coauthored with their Berkeley colleagues, Rauri Bowie and Jimmy McGuire, both professors of integrative biology and curators in the campus’s Museum of Vertebrate Zoology.

Dudley noted that their first experiment involving birds and alcohol, which was conducted at a feeder outside his office window, confirmed that Anna’s hummingbirds are indifferent to alcohol in sugar water if it’s at low concentration (below 1% by volume) but visit the feeder half as often when the concentration is 2%.

“Somehow they are metering their intake, so maybe zero to 1% is a more likely concentration that they would find in the wild than anything higher,” he said.

second experiment, led by Cynthia Wang-Claypool, a former graduate student who worked with the research group, showed that feathers, including those of the Anna’s hummingbird, contain a metabolic byproduct of ethanol, ethyl glucuronide. The implication is that they not only ingest alcohol in their diet, but they metabolize it much like mammals do. The new experiment is further evidence that birds and other animals, including our ape ancestors, evolved a tolerance for and, in some cases, a preference for alcohol.

“The laboratory experiment was showing that yes, they will drink ethanol in their nectar, though they have some aversion to it if it gets too high,” Corl said. “The feathers are saying that, yes, they will metabolize it. And then this study is saying that ethanol is actually pretty widespread in the nectar they consume.”

After collecting the nectar and measuring its ethanol content using an enzymatic assay, the researchers attempted to calculate the daily alcohol consumption, based on estimated caloric intake, of birds that live in the native habitat of some of these flowers. Since daily caloric intake of nectar is known for very few species, they were only able to estimate daily ethanol intake for two hummingbirds, including the Anna’s hummingbird, and three species of sunbirds, which in South Africa feed on several plant species in the UC Botanical Garden, including the honeybush (Melianthus major). Sunbirds are nectar feeders that occupy the same niche in Africa as hummingbirds do in the Americas.

They compared these estimates with the calculated daily alcohol consumption of two other nectarivores, the European honeybee and the pen-tailed tree shrew, as well as with fruit-eating chimpanzees and humans imbibing one standard American drink per day (0.14 grams/kg/day). They concluded that the tree shrew consumes the most alcohol in its daily diet (1.4 g/kg/day), while the honeybee consumes the least (0.05 g/kg/day). When feeding from flowers native to their home environment, the nectar-eating birds consumed about the same amount of alcohol: 0.19 to 0.27 g/kg/day.

Ironically, the hummingbird feeder study suggests that Anna’s hummingbirds likely get a higher alcohol dose from fermented sugar in feeders (0.30 g/kg/day) than through fermented flower nectar.

The research was conducted as part of a larger, five-year project funded by the National Science Foundation to collect large-scale genetic data for all hummingbird and sunbird species in order to assess their genetic adaptations to various environments and food sources, including high altitude, very sugary nectar and frequently fermented nectar.

“These studies suggest that there may be a broad range of physiological adaptations across the animal kingdom to the ubiquity of dietary ethanol, and that the responses we see in humans may not be representative of all primates or of all animals generally,” Dudley said. “Maybe there are other physiological detoxification pathways or other kinds of nutritional effects of ethanol for animals that are consuming it every day of their lives. That's the interesting thing — this is chronic through the course of the day, but that's a lifetime exposure post-weaning. It just means that the comparative biology of ethanol ingestion deserves further study.”


UC Berkeley doctoral student Aleksey Maro using a capillary tube to extract nectar from a Crinodonna lily (× Amarcrinum memoria-corsii) in the UC Botanical Garden.