Smarter gut check

Diagnosing the disease that produces an immune reaction to otherwise tasty, gluten-rich foods like pasta, pizza, and cookies just got a lot faster. Researchers recently developed an artificial intelligence tool that can confirm a case of celiac disease with 97% accuracy in less than a minute, according to a new study.

Celiac disease is characterized by an immune response to gluten, a substance found in grains such as wheat. Pathologists diagnose the disease by analyzing damage to villi, tiny fingerlike projections, that line the small intestine. The new AI tool, created by University of Cambridge researchers in England, was trained on more than 3,300 small intestine biopsy images. The model correctly identified individuals with celiac disease over 95% of the time, and correctly identified those without celiac disease 98% of the time, according to the March 27 study published in the New England Journal of Medicine AI.

Although the AI tool still requires a patient biopsy, it could speed up diagnosis and eliminate subjectivity: Human assessment via microscopic imaging of biopsy samples takes time—at least 5-10 minutes per image—and pathologists only agree on perhaps 80% of their diagnoses. Lead study author Florian Jaeckle noted this is the first instance of an AI tool rivaling a pathologist’s accuracy in diagnosing celiac disease.

Unwelcome surprises in a stick of gum

Flavored chewing gum—be it minty or fruity—can be added to the growing list of food items containing microplastics. A March 25 presentation at the American Chemical Society’s Spring 2025 meeting claimed that chewing gum can release hundreds of microplastics.

Researcher Lisa Lowe, a UCLA graduate student, chewed seven sticks each of 10 popular brands of gum. Half of the brands contained synthetic ingredients, while the other half had only natural ingredients. Chemical analysis of Lowe’s saliva indicated that on average 100 microplastic particles were released per gram of gum, with some gum varieties releasing up to 600 particles per gram. The researchers were surprised to find that the synthetic and natural gums released similar amounts of microplastics.

Lead researcher Sanjay Mohanty cautioned that the study’s findings only indicate the presence of microplastics in gum, not whether they are harmful to human health. —H.F.

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Too much of a good thing?

Scientists recently discovered the brain pathway responsible for the loss of gustatory enjoyment associated with overeating. In a Nature study published March 26, researchers observed a drop in neurotensin—a brain chemical that helps regulate dopamine responses—in obese mice. Artificially restoring neurotensin levels both reignited the mice’s interest in calorie-dense foods and reduced their overall food consumption. The study authors hope the discovery can be used to develop targeted obesity treatments for humans. —H.F.