
Archaeologists uncover the oldest known partial face fossil of a human ancestor in western Europe
The incomplete skull — a section of the left cheek bone and upper jaw – was found in northern Spain in 2022. The fossil is between 1.1 million and 1.4 million years old, according to research published in the journal Nature.
'The fossil is exciting," said Eric Delson, a paleontologist at the American Museum of Natural History, who was not involved in the study. 'It's the first time we have significant remains older than 1 million years old in western Europe.'
A collection of older fossils from early human ancestors was previously found in Georgia, near the crossroads of eastern Europe and Asia. Those are estimated to be 1.8 million years old.
The Spanish fossil is the first evidence that clearly shows human ancestors 'were taking excursions into Europe' at that time, said Rick Potts, director of the Smithsonian's Human Origins Program.
But there is not yet evidence that the earliest arrivals persisted there long, he said. 'They may get to a new location and then die out,' said Potts, who had no role in the study.
The partial skull bears many similarities to Homo erectus, but there are also some anatomical differences, said study co-author Rosa Huguet, an archaeologist at the Catalan Institute of Human Paleoecology and Social Evolution in Tarragona, Spain.
Homo erectus arose around 2 million years ago and moved from Africa to regions of Asia and Europe, with the last individuals dying out around 100,000 years ago, said Potts.
It can be challenging to identify which group of early humans a fossil find belongs to if there's only a single fragment versus many bones that show a range of features, said University of Zurich paleoanthropologist Christoph Zollikofer, who was not involved in the study.
The same cave complex in Spain's Atapuerca Mountains where the new fossil was found also previously yielded other significant clues to the ancient human past. Researchers working in the region have also found more recent fossils from Neanderthals and early Homo sapiens.
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The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.
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Telegraph
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The simple food swaps that can double your weight loss
'If two diets are nutritionally equal, according to nutritional guidance, does the level of processing still affect weight and health?' It's the question Dr Sam Dicken, a research fellow in the department of behavioural science and health at University College London (UCL), set out to answer in a landmark study published in Nature. The results showed that people who ate a diet of minimally processed foods (MPFs) lost twice the weight as those eating ultra-processed foods (UPFs) – even when both diets met Government healthy-eating guidelines. In the UK, more than half our calories come from UPFs such as ready meals, breakfast cereals and mass-produced bread. These everyday foods have been linked to more than 30 chronic diseases, including obesity, type 2 diabetes and stroke. Until now, most research has centred on nutritionally poor UPFs – high in sugar, salt and saturated fat, while low in fibre. This is the first study to focus on 'healthy' UPFs that meet nutritional recommendations for fat, saturated fat, protein, carbohydrate, salt, fibre, fruit and vegetables. 'Not all UPFs are inherently unhealthy,' says Dr Dicken, the lead author of the study. 'Supermarkets now offer plenty of healthier, nutritionally balanced UPFs, like wholegrain breakfast cereals and high-fibre ready meals.' Rob Hobson, a nutritionist and the author of Unprocess Your Family Life, says the study adds to concerns about the role of UPFs in weight gain and wider health. 'It's not just about additives, calories or sugar, but how food is made and how that affects our eating behaviour,' he explains. 'Relying less on UPFs – even ones marketed as 'healthy' – can support better weight management and long-term health.' While cutting out all UPFs is unrealistic in our current food environment, making a few, smart food swaps can make all the difference, say the scientists. Here's how to do it. Swap breakfast cereal with milk for overnight oats with frozen or fresh fruit Most breakfast cereals are ultra-processed, even those labelled 'wholegrain'. While often fortified with vitamins and minerals, they are typically sweetened and low in fibre – leaving you hungry again by mid-morning. 'Switching from a sugary, ready-made cereal to homemade oats with milk and fruit reduces calorie and sugar intake while boosting fibre, protein, antioxidants, vitamins and calcium,' says Dr Adrian Brown, the study's co-author and a senior research fellow in nutrition and dietetics at UCL. ' Oats provide slow-release energy, helping control blood-glucose levels, which may keep you feeling fuller for longer. Overall, they're a better option.' A review in Current Nutrition Reports found eating oats can support weight management by reducing body fat and regulating appetite. Rob Hobson's quick-and-easy overnight oats recipe Mix 50g rolled oats with 100ml semi-skimmed milk and 100ml apple juice Add half a grated apple, 1 tbsp chia seeds, and a squeeze of lime juice. Leave overnight in the fridge Top with berries and a spoonful of natural yogurt Swap a meal-deal chicken sandwich for homemade chicken-salad flatbread Even healthy-sounding sandwich fillings, such as chicken, can be processed or loaded with saturated fat and calories, especially with added mayonnaise. ' Pre-packaged sandwiches, often made with ultra-processed bread, have a soft texture that may encourage faster eating and less awareness of fullness,' says Hobson. A study in Cell Metabolism found people on a UPF diet ate twice as fast and consumed 50 per cent more calories per minute – an extra 500 calories per day. 'A homemade flatbread with grilled chicken, salad and a yogurt-based dressing contains lean protein and fibre in a more structured meal, encouraging you to eat more slowly and feel more satisfied,' says Hobson. Rob Hobson's quick chicken flatbread recipe Fill a wholemeal flatbread with 80-100g grilled chicken breast, mixed salad leaves, sliced cucumber and tomato Add a spoonful of plain yogurt, lemon juice and fresh herbs, such as coriander or parsley Swap a spaghetti bolognese ready meal for a homemade equivalent 'A ready-made spaghetti bolognese will contain processed meat that may be higher in fat and saturated fat,' says Dr Brown. 'It will be more energy-dense, providing more calories per bite.' The soft texture doesn't require much chewing, so you will eat faster and potentially override your body's satiety signals, consuming more before you realise you are full. 'Switch to a homemade version, made with lean, 5 per cent mince, and you'll likely eat fewer calories and less saturated fat for the same portion size,' says Dr Brown. 'Improve the protein and fibre content by adding lentils, vegetables, herbs and spices, and serving with wholewheat pasta. This will help you feel fuller.' Swap low-fat fruit yogurt for low-fat natural yogurt with fruit Low-fat fruit yogurts are often highly processed, with added sugars or sweeteners, flavours and thickeners. 'The label may show moderate calories, but the texture and sweetness can make them less filling and more rewarding to the brain, encouraging you to eat more,' says Hobson. 'A natural yogurt with whole fruit or a little honey is less processed, has more texture, and provides protein and natural fats that keep you fuller for longer. You can also control the sugar content.' If you're trying to lose weight, Dr Brown advises checking labels. 'Some natural yogurts are higher in fat – look for a reduced-fat option,' he says. Swap processed nut snacks for whole nuts 'Processed nut snacks [such as a fruit-and-nut bar], especially flavoured ones, are often UPFs even if they include nutritious ingredients,' says Hobson. 'Their engineered textures and sweet-salty profiles can drive reward-driven eating.' That's why it's so hard to stop at one handful. Whole nuts with dried fruit provide more fibre, slowing down eating speed and energy release. 'This reduces calorie intake and help control appetite,' says Hobson. A Harvard study found people who ate whole nuts were less likely to gain weight gain. If processed fruit and nut bars are your go-to, Dr Brown recommends the following: 'Swap for a small, 25g handful of unsalted nuts, such as almonds or walnuts, plus a piece of fruit,' he says. 'You'll get less salt, more vitamins, minerals, antioxidants and fibre – and the fruit counts towards your five a day.' What we can learn from the UPF v MPF trial In the trial, 55 overweight adults were given either: a UPF diet of convenience foods, such as cottage pie ready meals, fortified cereals and pre-packaged sandwiches an MPF diet of homemade meals, such as cottage pie, overnight oats with berries, and chicken salad with flatbread Both diets met the UK's Eatwell Guide, which outlines the main food groups and their recommended proportions for a healthy, balanced diet. Meals were delivered for eight weeks, with no calorie counting or portion control. After a four-week break, participants switched diets, for another eight weeks. Both groups lost weight, but people eating MPF meals lost twice as much (2 per cent of body weight, versus 1 per cent on the UPF diet). 'Continued over a year, the MPF diet could mean a 9 to 13 per cent weight loss, compared with 4 to 5 per cent on the UPF diet,' says Dr Dicken. 'That's significant.' The MPF diet also led to greater fat loss, especially visceral fat, which raises the risk of metabolic disease. Neither diet caused muscle loss – likely because the diets were nutritionally balanced. 'The main message is that nutritional guidelines work – both groups lost weight,' says Dr Dicken. 'However, processing still makes a difference. Choosing foods that are less processed may help you lose more weight.' UPFs are engineered to be moreish. 'They can often be energy-dense, with more calories per bite, and softer in texture,' says Dr Dicken. 'This makes them easier to eat quickly, so you consume more before your brain realises you're full.' By contrast, MPFs are bulkier, higher in fibre and take longer to eat, so they are more filling. In the trial, MPF participants consumed about 290 fewer calories a day, compared with 120 fewer on the UPF diet. They also found it twice as easy to resist cravings. Healthy weight loss tips from the experts Dr Sam Dickens says: Follow the Eatwell Guide: more fruit, vegetables, wholegrains, pulses, nuts, lean proteins. Fewer than 0.1 per cent of Britons follow all the guidelines. Prioritise high-fibre foods. Check calorie density and be cautious with calorie-dense foods that have a soft texture, because they're easier to overeat. Using front-of-pack labelling as a guide, aim for foods with around 120-130 kcal per 100g. Dr Adrian Brown says: Speak to a GP or practice nurse. You may be eligible for structured support, such as the NHS Digital weight management programme or a local referral scheme. Avoid focusing solely on weight loss. Concentrate on improving your general health and small-scale victories, such as better sleep, improved energy, or being able to play with your grandchildren. Having other goals keeps you motivated and supports long-term success. If it feels overwhelming, reach out for support. Weight regulation is complex. No one should feel they're expected to do it alone.

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3 days ago
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Leader Live
3 days ago
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Subjects, schools and gender – what the latest A-level data shows
There is also evidence that the gap in performance between private and state schools is narrowing, but there remains a sharp gender imbalance among key subjects. Here the PA news agency takes a look at some of the long-term trends in the latest exam data. – Most popular subjects: What's up and what's down? While there was no change this year in the top choices for A-levels, with maths, psychology, biology and chemistry once again occupying the first four spots, there were big changes further down the chart. Business studies appears in the top five for the first time, up from sixth place in 2024. The subject has gained steadily in popularity in recent years, rising from 13th in the rankings in 2015 to 10th in 2020, eighth in 2022, then climbing one place in each successive year. Last year's fifth most popular subject, history, has dropped to seventh place, while physics has leaped from ninth to sixth. It is the first time since at least 2000 – the earliest available archive data – that no arts or humanities subjects have appeared in the top five. As in previous years, the top subject choices vary by gender. For boys, the most popular A-levels this year were maths, physics, economics, chemistry and business studies; for girls, it was psychology, biology, maths, chemistry and sociology. – French resumes its decline The number of French A-level entries has resumed its long-term decline, more than reversing last year's unexpected rise and suggesting the long-term future of the subject is grim. There were 6,858 entries in 2025, down from 7,544 in 2024 and the lowest figure since current data began. Entries have fallen 34% in the past 10 years and 53% in the last two decades. German has also resumed its descent after a small increase in 2024, with just 2,224 entries this year, down year on year from 2,431 and another new low. Entries for German have dropped 45% in the past decade and 62% since 2005. The one piece of positive news for the 'big three' foreign languages is a slight rise in entries for Spanish, with 8,325 in 2025, up from 8,238 in 2024, though below the recent peak of 9,139 in 2021. Among the smaller modern languages, the most popular were Chinese (1,624 entries, down from 1,643 in 2024) and Russian (1,118, up from 1,044). – State v private gap narrows The gap between the proportion of A-level entries at private schools receiving top grades and those at state schools has narrowed slightly. Some 48.5% of entries at independent schools – including city training colleges – were awarded A or A* this year, compared with 25.4% of entries at state-funded schools – a gap of 23.1 percentage points. This is down from 23.9 points last year, when the figures were 48.6% for independent schools and 24.7% for state schools. But it is larger than in the pre-pandemic year of 2019, when the gap stood at 21.3 points (43.9% for independent schools, 22.6% for state schools). During the pandemic the gap widened considerably, peaking at 30.0 points in 2021. – Gender imbalance persists Computing recorded the biggest gender imbalance towards males for the sixth year in a row, with boys making up 81% of entries and girls 19% – a slight narrowing on last year, when the figures were 83% and 17%. Physics (76% boys, 24% girls), accounting (73% and 27%) and further maths (also 73% and 27%) were the other subjects skewed most heavily towards males. The biggest imbalance towards females was in the subject of health and social care, as has been the case each year since 2021. In the double award for this subject, girls made up 96% of entries and boys just 4%, while in the single award the figures were 89% and 11%. Performing/expressive arts (92% girls, 8% boys) and English literature (80% girls, 20% boys) were other subjects with predominantly female entries.