People in high-income countries who are considered "solo diners" rate their quality of life lower than more social diners, according to a recent study from Gallup and the Ajinomoto Group.
Why it matters: The study constitutes another piece of evidence that the "epidemic of loneliness" that was exacerbated by COVID "has real consequences," Andrew Dugan, the research director of the study, told Axios.
Despite reported spikes of pneumonia cases among kids in two states, the Centers for Disease Control and Prevention says U.S. transmission rates are still considered "typical" for this time of year.
Driving the news: Health officials in Massachusetts and Ohio have reported a sharp uptick in pediatric pneumonia caused by the bacteria Mycoplasma pneumonia, often the cause of what's known as "walking pneumonia" because of its typically mild symptoms.
Doctors specializing in care for older adults are increasingly in demand as the country ages — but America's newer physicians aren't that interested in geriatric medicine.
Driving the news: Less than half of 348 post-residency fellowships for geriatric internal medicine filled up in the initial matching process this year, according to new data from the National Resident Matching Program, the nonprofit that oversees placement of physicians in training.
A potential merger between two of the country's largest health insurers would create yet another massive health care company in an industry increasingly dominated by titans.
Why it matters: Decades of consolidation among hospitals, doctors and insurers has alarmed some experts — and, increasingly, politicians — who argue the tie-ups have allowed companies to bulk up at the expense of patients and taxpayers.
Get ready to eat more buckwheat, pickles, caramelized bananas, cinnamon sugar, dressed-up ramen, grilled halloumi cheese and Korean cuisine in 2024 — and to wash it down with a tall, cool glass of camel milk.
Why it matters: It's the time of year when everyone in the food business predicts what we'll be seeing on restaurant menus and store shelves — trends that can translate to serious bucks when a particular dish or ingredient catches on.
