Tens of thousands of Americans die each year from secondhand tobacco smoke, according to a 2006 report by the U.S. Surgeon General. While the health risks associated with indoor secondhand smoke are well documented, little research has been done on exposure to toxic tobacco fumes outdoors.

Now, Stanford University researchers have conducted the first in-depth study on how smoking affects air quality at sidewalk cafés, park benches and other outdoor locations. Writing in the May issue of the Journal of the Air and Waste Management Association (JAWMA), the Stanford team concluded that a non-smoker sitting a few feet downwind from a smoldering cigarette is likely to be exposed to substantial levels of contaminated air for brief periods of time.

Scientists have found that sperm from diabetic men have greater levels of DNA damage than sperm from men who do not have the disease. They warn that such DNA damage might affect a man’s fertility.

A Cornell researcher and his wife have conducted the first comprehensive review of later-life diseases that develop in people who were exposed to environmental toxins or drugs either in the womb or as infants. They have found that most of the diseases have two things in common: They involve an imbalanced immune system and exaggerated inflammatory reactions (at the cellular level).

Fairness of kidney allocation is essential for public trust.

While the field of transplantation is quite young, substantial advancements and success have led to the current imbalance between the supply of organs and the demand for them. The United Network for Organ Sharing (UNOS) coordinates the nation's transplant system through a point system based primarily on wait time, sensitization and HLA matching.

Eating low-calorie soup before a meal can help cut back on how much food and calories you eat at the meal, a new Penn State study shows. Results show that when participants in the study ate a first course of soup before a lunch entree, they reduced their total calorie intake at lunch (soup + entrée) by 20 percent, compared to when they did not eat soup.

Researchers in Italy have created an ultrashort light pulse—a single isolated burst of extreme-ultraviolet light that lasts for only 130 attoseconds (billionths of a billionth of a second).

Their achievement currently represents the shortest artificial light pulse that has been reported in a refereed journal. Shining this ultrashort light pulse on atoms and molecules can reveal new details of their inner workings—providing benefits to fundamental science as well as potential industrial applications such as better controlling chemical reactions.