Sitting next to a window may help people with type 2 diabetes control their insulin levels, according to new research.

The study, published in Cell Metabolism, found that exposure to natural light — even indoors next to a window — changes how the body processes glucose and uses energy.

People in Western societies spend 80% to 90% of their time under artificial lights, which are much dimmer and less dynamic than sunlight, the researchers noted. Natural daylight is a powerful cue for the body’s internal clock, also known as the circadian rhythm.

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The body’s internal clock influences many processes, including digestion, hormone release and metabolism, according to research. When it gets out of sync, it can worsen insulin resistance and blood sugar control, which are two of the main issues caused by type 2 diabetes.

To test the effects of daylight on blood sugar, scientists recruited 13 adults with type 2 diabetes. Each person spent two separate 4.5-day periods in a controlled office setting, according to a press release.

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In one period, they worked in front of large windows with natural daylight streaming in. In the other period, participants worked in the same room with the windows covered and were exposed only to typical indoor lighting.

Daylight isn’t a replacement for medication or traditional management strategies like diet and exercise, the researchers noted.

Everyone ate similar meals, followed the same schedule and continued their usual diabetes medications in both conditions.

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While average blood sugar levels didn’t differ drastically between the two conditions, people spent more time in the healthy glucose range when they were exposed to natural daylight — their blood sugar fluctuated less and stayed within a desirable range for a greater portion of the day.

Exposure to natural light also affected metabolism. In daylight, participants burned more fat and fewer carbohydrates for energy.

Muscle biopsies and laboratory tests further showed that the genes responsible for the body’s cellular clocks were more synchronized under natural light conditions, the study revealed.

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Better alignment of these genes can improve nutrient processing and how cells respond to insulin, the researchers concluded.

However, daylight isn’t a replacement for medication or traditional management strategies like diet and exercise, according to the team.

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The study did have some limitations, including that the group of patients was small. The researchers cautioned that larger studies are needed to confirm these results and determine how much natural light exposure is optimal.

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“This study also highlights the often unnoticed impact of the built environment on our health, and raises further concerns about the prevalence of office environments with poor (natural) daylight access,” the researchers noted.

For most people, heartburn is an occasional annoyance and source of temporary discomfort. But for some, chronic heartburn can lead to more dangerous conditions — potentially even pre-cancerous ones.

About 10% of people with chronic gastroesophageal reflux disease (GERD) will develop Barrett’s esophagus, a condition where the lining of the lower esophagus is replaced with abnormal cells that are more prone to cancer, according to medical experts.

Some studies have shown that among those with Barrett’s esophagus, between 3% and 13% will go on to develop cancer, but most will not.

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When acid reflux becomes dangerous

“Your stomach is designed to handle acid. Your esophagus is not,” Dr. Daryl Gioffre, a Florida-based gut health specialist and certified nutritionist, told Fox News Digital.

“With reflux, the danger is not the burn in the chest or throat — the real danger is the constant backflow of acid traveling the wrong way.”

In most people, the lower esophageal sphincter — which Gioffre refers to as the “acid gate” — keeps acid in the stomach, which is lined with thick mucus and specialized cells designed to protect it.

“With reflux, the danger is not the burn in the chest or throat — the real danger is the constant backflow of acid traveling the wrong way.”

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“But when the gate gets weak, it relaxes or stays slightly open, and acid slips back up the wrong way,” he said. This “gate” can weaken with magnesium deficiency, high stress, alcohol, poor sleep, dehydration and late-night snacking, all of which can disrupt healthy digestion.

When acid hits the esophagus, it irritates tissue that was never designed to withstand it, according to the doctor.

“Every time acid comes back up the wrong way, it injures the lining like a slow chemical burn,” said Gioffre, who is also the author of “Get Off Your Acid” and “Get Off Your Sugar.” Over time, that irritation erodes the lining, drives inflammation and can change the cells.

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“These new cells are no longer normal esophageal cells — they begin to shift into cells that look more like stomach lining, because those cells can tolerate the acid,” the doctor said. “That change is called metaplasia, or Barrett’s esophagus.”

Once the cells start changing, the risk of further mutation goes up. If that process continues, Gioffre warned, it can progress to dysplasia, which is the stage right before esophageal cancer.

“So the real danger is not the heartburn you feel,” he summarized. “It is the repeated acid exposure forcing the esophagus to adapt in ways it was never designed to. Fixing reflux at the root stops this entire cascade before those cellular changes begin.”

Men at higher risk

Men generally have a higher risk because they burn through magnesium faster, tend to carry more visceral fat pushing upward on the stomach, eat heavier meals and snack late at night, Gioffre cautioned. These activities all weaken the acid gate and shut down healthy digestion. 

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“Eating within three hours of lying down almost guarantees the stomach does not empty, and that is one of the biggest drivers of nighttime reflux,” he said. “On top of that, men often ignore symptoms, or mask them with PPIs and antacids instead of fixing the root cause.”

All of these factors contribute to a “perfect storm” for chronic inflammation and long-term damage, according to Gioffre.

Warning signs

There are certain red flags that indicate when acid reflux has gone beyond an occasional annoyance and has progressed to constant and chronic. 

“If that burn becomes more frequent or more intense, or starts showing up even when you have not eaten, your body is waving a giant warning flag,” Gioffre said.

Difficulty swallowing, a feeling that food is “stuck,” chronic hoarseness, a constant cough, throat clearing or the feeling of a lump in the throat are all indicators that the acid is moving upward into areas it should never reach, according to the doctor. 

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“Ulcers in your throat, or even in your mouth, are another sign that the acid is doing real damage,” he warned. 

“Another major warning sign is when reflux goes from something you notice occasionally to something you feel every day or every night, or when PPIs and antacids stop helping,” Gioffre said. “That usually means the lining is irritated and eroded, and may already be changing on a cellular level.”

Unexplained weight loss, vomiting blood and black stools are all serious symptoms that demand immediate attention, the doctor added.

“The bottom line: When reflux becomes consistent, chronic and starts impacting swallowing, your voice, or the tissues in your mouth or throat, it is no longer just a nuisance,” Gioffre told Fox News Digital. “That is the point where the esophagus may be moving toward a precancerous state, and men especially cannot afford to wait on it.”

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3 key ways to prevent reflux

Gioffre shared the following essential steps to preventing acid reflux and improving digestive health.

No. 1: Follow the 3-hour rule

“Stop eating three hours before bed,” the doctor recommends. “When you eat late, the stomach does not empty, pressure builds and the acid gate relaxes, guaranteeing that acid travels upward into your esophagus while you sleep.”

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Nighttime reflux is the most dangerous because the acid sits on the esophagus for hours, causing deep inflammation and long-term cellular changes, he warned. “This one rule alone can dramatically lower acid reflux and cancer risk.”

No. 2: Strengthen the acid gate

When stomach acid is low, the lower esophageal sphincter loses its tone, allowing acid to travel upward instead of staying in the stomach, Gioffre said.

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“The fastest way to tighten that gate is to build your mineral reserves, especially magnesium,” he said.

The best way to do this is to load up on magnesium-rich foods like avocado, spinach, pumpkin seeds, chia seeds, quinoa and almonds, and consider adding a clean magnesium supplement.

No. 3: Remove or neutralize daily triggers

The fastest way to protect your esophagus, according to Gioffre, is to eliminate or neutralize the foods and habits that weaken the acid gate and push acid the wrong way.

For people who can’t fully eliminate these triggers, certain habits can help neutralize their impact by reducing acid strength and pressure before it reaches the esophagus.

“Drinking most of your water earlier in the day helps, because pounding water at night stretches the stomach and relaxes the acid gate, making it much easier for acid to flow the wrong way once you lie down,” he said.

He also recommends cutting back on alcohol and caffeine, both of which relax the acid gate instantly.

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Some other major triggers that fuel the reflux cycle include chocolate, spicy foods, garlic, onions, sugar, ultraprocessed foods and heavy nighttime meals, according to the doctor. 

“These foods and habits weaken the lower esophageal sphincter, drive up inflammation and push pressure upward,” he said. “That’s exactly how a little heartburn turns into chronic reflux, and slowly causes the kind of damage that puts the esophagus at risk for cancer.”

A large Swedish study suggests that some high-fat dairy foods are linked to a lower risk of dementia.

Researchers in Sweden used data from the Malmö Diet and Cancer cohort, which included 27,670 adults aged 45 to 73 in Malmö, Sweden.

The team then conducted interviews, collected food diaries, and asked the patients questionnaires to calculate how much of each dairy product people ate per day. They also separated dairy into high-fat and low-fat types. High-fat cheese was defined as more than 20% fat, and high-fat cream as more than 30% fat.

Participants joined the study between 1991 and 1996 and were followed for an average of 25 years afterward.

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The main outcome they looked at was all-cause dementia, while Alzheimer’s disease (AD) and vascular dementia (VaD) were studied separately. Over the follow-up period, 3,208 people developed dementia. Within these groups, those who consumed high-fat cheese were significantly less likely to develop dementia.

“We were a bit surprised to see a lower dementia risk among people who ate more high-fat cheese,” Emily Sonestedt, associate professor of nutritional epidemiology at Lund University in Sweden, told Fox News Digital.

At the same time, she says it isn’t entirely unexpected to see a link with vascular dementia.

“Many dementia cases involve damage to small blood vessels in the brain. Our own previous work, and several international studies, including from the US, have shown neutral or slightly protective associations between cheese and cardiovascular disease.”

The study adjusted for factors such as age, sex, education, smoking, physical activity, alcohol use, body mass index, hypertension, overall diet quality and other dairy products.

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People who ate at least 50 grams per day of high-fat cheese had a lower risk of all-cause dementia compared with those eating less than 15 grams per day. They also had a lower risk of vascular dementia.

High-fat cream showed a similar pattern: people consuming at least 20 grams per day had a 16% lower risk for all-cause dementia compared with non-consumers.

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Other dairy products did not show clear links with overall dementia risk. Low-fat cheese, low-fat cream, milk, fermented milk, and butter generally showed no association with all-cause dementia.

One exception was that high butter intake (at least 40 grams a day) was associated with a higher risk of Alzheimer’s disease. The study also found that high-fat cheese was linked to lower AD risk only among people who did not carry the APOE ε4 risk variant, a genetic variant linked to Alzheimer’s.

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This was an observational study, so it cannot show cause and effect, and unmeasured factors may still play a role.

“The study was conducted in Sweden, where people mainly eat hard, fermented cheeses, so the results may not apply directly to countries with very different cheese types and eating patterns,” said Sonestedt.

Diet was measured only once, so changes over time were not fully captured. Cream intake was measured with less precision than cheese.

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“Although we adjusted for many lifestyle and health factors, it is still difficult to say that the cheese itself is protective. It is more likely part of a broader eating pattern and lifestyle that may support long-term brain health,” researchers noted.

Dementia diagnoses after 2014 were not validated in detail, and baseline cognitive status was not available. 

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Some dementia cases may have been missed, and the results are from a Swedish population, which may limit generalization.

The findings were published in Neurology, the medical journal of the American Academy of Neurology.

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