Exploring nutritional myths and fake news: Impact and counteractions

The rapid expansion of digital platforms has transformed access to health information, but has simultaneously accelerated the spread of nutritional misinformation. Misleading dietary claims can influence people's behavior, erode confidence in evidence-based guidelines, and pose potential health risks. This study examines nutritional misconceptions, mechanisms underlying their dissemination, and strategies to mitigate their impact.

A narrative review of scientific literature, institutional reports, and public health guidelines was conducted to identify common dietary misconceptions. Specific cases were critically assessed for scientific validity. Psychological, social, commercial, media-related factors and other interacting and contextual drivers contributing to the propagation of misinformation were also evaluated, together with potential countermeasures.

Most nutritional myths were found to lack robust scientific support and may promote ineffective or potentially harmful dietary practices. Detox diets do not enhance physiological detoxification, colored salts confer no meaningful nutritional advantage, and gluten-free or lactose-free products are often consumed without medical necessity. The persistence of these behaviours and misconceptions is reinforced by confirmation bias, emotional appeal, media oversimplification, and commercial exploitation. All these processes are amplified by social media, which fosters echo chambers and rapid dissemination.

Nutritional misinformation represents a significant challenge for public health, influencing food choices and undermining trust in scientific recommendations. Addressing this issue requires coordinated action by health professionals, educators, and institutions to promote accessible and scientifically supported communication. Strengthened educational strategies and enhanced professional training are essential to support informed decision-making and counter the pervasive influence of misinformation in nutrition.