Jill Smokler, founder of Scary Mommy, has died at age 48 after a battle with glioblastoma, an aggressive form of brain cancer.

The popular “mommy blogger” had been fighting the disease for the past two years, according to an announcement posted on ScaryMommy.com on Monday.

The stay-at-home mother of three launched the blog in 2008 as a place to share the “joys and pitfalls” of parenting, according to the article.

As Scary Mommy expanded from a personal blog into a major parenting brand, Smokler built a following with her honest, often self-deprecating take on motherhood. She went on to speak at blogging conferences, author bestselling books, appear on national television programs and earn three Webby Awards, her biography states.

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“Jill spent her life telling the truth about motherhood — that it could be wonderful and impossible in the very same breath — and in doing so, she gave millions of women permission to stop pretending and feel a little less alone,” her family shared in a statement following her passing.

“She was funny, fearless, generous and entirely herself. More than anything she built, Jill was proudest of her three children, Lily, Ben and Evan. We are heartbroken to lose her, and endlessly proud of the mark she left on the world.”

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Smokler’s first sign of the disease was in April 2024, when she experienced a sudden seizure. She then underwent surgery to remove a brain tumor, after which she didn’t recognize her own children, she previously shared with Today.

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“I am definitely grateful that I don’t remember the looks on their faces when I didn’t recognize them,” she said. “That must have been gutting.”

Smokler was diagnosed with glioblastoma, the most common malignant primary brain tumor in adults and one of the deadliest forms of brain cancer. There is currently no cure.

Following surgery, the blogger underwent radiation and chemotherapy, during which she was open about her treatment side effects, including fatigue and hair loss. Additional surgeries and clinical trials followed, according to previous interviews.

“Thank you, Jill, for everything. May you rest in peace,” the Scary Mommy post concluded.

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About 13.9% of all brain tumors are glioblastomas, according to the American Brain Tumor Association. More than 12,000 new cases are diagnosed in the U.S. each year.

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Median survival is approximately 12 to 18 months after diagnosis, even with treatment. Only about 5% to 7% of patients survive five years after diagnosis, data shows.

Common food preservatives may contribute to higher risks of high blood pressure and cardiovascular disease, according to a large French study.

Researchers analyzed data from 112,395 adults averaging 42 years of age, assessing their detailed dietary intake with an average follow-up of nearly eight years.

Among the participants, 5,544 developed hypertension during the follow-up period, and 2,450 experienced cardiovascular disease events.

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Higher consumption of total non-antioxidant preservatives was associated with a 29% greater risk of hypertension and a 16% higher risk of cardiovascular disease.

Higher consumption of total antioxidant preservatives was linked to a 22% spike in hypertension risk.

Out of the 17 preservative additives consumed by at least 10% of participants, eight in particular were associated with higher rates of hypertension, including the following.

• Potassium sorbate
• Sorbic acid
• Sodium nitrite
• Potassium nitrite
• Sodium metabisulphite
• Potassium metabisulphite
• Citric acid
• Tripotassium citrate

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Only one of the preservatives – ascorbic acid, which is the food additive form of vitamin C – was significantly associated with higher cardiovascular disease risk.

The finding does not mean that dietary vitamin C itself causes cardiovascular disease, the researchers noted. The study examined ascorbic acid in the form used as a food additive in processed foods, not vitamin C from fruits, vegetables or supplements.

The findings were published in the European Heart Journal.

“This is a very important study that puts together what we already know – that preservatives of all kinds raise blood pressure and contribute directly to heart disease and stroke over eight years,” Dr. Marc Siegel, Fox News senior medical analyst, told Fox News Digital.

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“Whereas potassium itself can lower blood pressure, the additive potassium sorbate has previously been found to be associated with hypertension in a large study in the European Heart Journal,” the doctor, who was not involved in the study, told Fox News Digital. “Potassium metabisulphite was also found to raise pressure in the same study.”

The same was found for sodium nitrite in the new study, Siegel noted, with 73% of participants consuming it regularly – “mostly in processed foods like hot dogs, ham, bacon and deli meats.”

“This has been found in previous research for many years,” he added.

Siegel also discussed the 22% increased risk linked to ascorbic acid. “I am dubious about this association, as it has not generally been found before, but perhaps the risk is when it is used as a chemical preservative.”

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“For all the sodium additives, this is expected, but surprising with extracts of rosemary and citric acid – the key to both of these ingredients is when they are used as preservatives (chemicals),” he added.

Potential limitations

As this was an observational study, it could not prove that the additives caused the health conditions.

Also, the participants who volunteered for the study were generally healthier, more educated and more often female than the general French population, the researchers noted.

There was also the chance that hypertension was underdiagnosed in some participants.

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While the researchers estimated people’s dietary intake as accurately as possible, there was a chance that some consumption was inaccurately reported.

The authors emphasized that these findings need to be confirmed in further research of other populations.

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If the results are replicated in future research, some food preservatives may face additional safety reviews focused on their effects on the cardiovascular system, the researchers suggested.

“The take-home is to use natural ingredients as much as possible, and especially beware of sodium chemical preservatives when it comes to risk of heart disease and stroke from associated hypertension,” Siegel concluded.

“My neighbor tiled my roof for free. He said it was on the house.”

While that dad joke might elicit a heavy sigh from family members, experts say a silly pun can alter internal body chemistry and lower stress, potentially providing real health benefits.

Dad jokes are uniquely distinguished by their structure, content and comedic devices, according to a study published on PsyArXiv, an open-access preprint repository for psychology research.

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In analyzing thousands of examples, psychologists Paul J. Silvia (University of North Carolina at Greensboro) and Meriel I. Burnett (University of Massachusetts Amherst) found that dad humor is firmly rooted in puns and wordplay.

While more advanced comedy requires context, a joke about a neighbor’s roof may only require someone to understand the dual meaning of a single phrase.

This predictable structure makes dad jokes broadly accessible, creating opportunities for shared humor across generations, the researchers said.

Laughter alters internal chemistry by decreasing stress hormones like cortisol and epinephrine, while simultaneously increasing happiness chemicals like dopamine, serotonin and endorphins.

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A 2023 review in PLOS One found that a single laughter session could slash cortisol levels by more than 36%. This drop in stress lights up regions like the prefrontal cortex, helping the brain to process complex ideas.

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Studies have linked pun comprehension to verbal ability, creative thinking and the ability to make connections between different meanings.

“When we see children laugh, we witness the brilliance of the brain in action: learning, connecting and growing,” Jacqueline Harding, PhD, an early childhood expert at Middlesex University in London, told Fox News Digital.

In her book, “The Brain That Loves to Laugh,” Harding states that joy is a complex biological phenomenon that helps children navigate stress and build more resilient, receptive minds.

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“Hope and humor, it seems, are not just the seasoning of life, but foundational to a recipe for healthy development.”

The physical benefit extends directly to the family unit. Sharing a good laugh can boost oxytocin, a hormone known to deepen emotional bonds between parents and children. It also promotes what psychologists call co-regulation, experts say.

This process allows individuals to manage their own stress by drawing on a shared biological store of positive, safe experiences.

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“Spontaneous, joyful play is an antidote to stress, as it increases levels of endorphins released by the brain,” Harding said.

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“Creative, happy play does its most brilliant work at a molecular level, especially at a time when the human brain is at its most receptive.”