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Europe is seeing “record breaking outbreaks” this summer of the mosquito-borne illnesses West Nile virus and chikungunya, health authorities have warned.

The continent’s mosquito season is becoming “longer and more intense” as temperatures rise, winters are more mild, and rainfall patterns shift – creating the perfect conditions for mosquitoes to proliferate and spread viruses, according to the European Centre for Disease Prevention and Control (ECDC).

Health and climate scientists have also warned that mosquito-borne illnesses could become endemic in Europe as a result of climate change.

“Europe is entering a new phase – where longer, more widespread, and more intense transmission of mosquito-borne diseases is becoming the new normal,” ECDC Director Pamela Rendi-Wagner said in a statement.

There have been 27 chikungunya outbreaks so far in 2025, which is a new record for the continent, the agency said. There have been 335 cases of West Nile virus, which is the highest level in three years.

Those tallies span the European Union and a few other countries in mainland Europe.

ECDC officials expect these figures to continue rising in the coming weeks. Infections typically peak from July to September.

The mosquito that spreads chikungunya, known as Aedes albopictus or the Asian tiger mosquito, has now been found in 16 European countries and 369 regions, up from 114 regions a decade ago, according to the ECDC.

Meanwhile, West Nile virus infections are reported in new regions every year. In 2025, that includes Sălaj County in Romania and the Latina and Frosinone provinces of Italy, where at least 10 people have died from the virus.

“As the mosquito-borne disease landscape evolves, more people in Europe will be at risk in the future,” said Dr Céline Gossner, who leads the ECDC’s food-, water-, vector-borne and zoonotic diseases section.

Most people infected with West Nile virus will have no symptoms, but some will develop life-threatening complications such as encephalitis, which is inflammation of the brain, or meningitis, which is inflammation of the protective membranes around the brain and spinal cord.

Chikungunya can cause fever, nausea, headache, fatigue, rash, muscle aches, joint swelling, and joint pain, which can be debilitating and long-lasting.

There are no specific treatments for chikungunya or West Nile virus. Two chikununya vaccines have been approved in the European Union, but there is no vaccine that protects against West Nile virus.

That’s why prevention is seen as a critical way to curb the spread of these viruses.

Gossner said countries should “strengthen and scale up efficient, environmentally friendly mosquito control interventions”.

People can also take steps to minimise mosquito bites. The ECDC said that in areas where infected mosquitoes are common, people should use mosquito repellent, wear long sleeves and trousers around dawn and dusk, and use air conditioning, fans, bed nets, and window screens.

 

The European Food Information Council (EUFIC) has released the final research reports of its survey exploring how nutrition professionals in Spain and Portugal view plant-based dairy alternatives (PBDAs) such as soy, oat, almond, rice, and coconut-based drinks and yoghurts.

The survey reveals broad professional support: 88% of nutrition professionals in Spain and 93% in Portugal agree that PBDAs can be part of a healthy diet.

Why it matters

The findings come at a time of evolving dietary habits, growing interest in plant-based foods, and continued debate on how such foods should be reflected in public health guidance and sustainability policies.

Key findings

• Strong support: 88% of Spanish and 93% of Portuguese professionals recognise PBDAs as part of a healthy diet.

• Dietary guidelines: 78% in Spain and 76% in Portugal support including PBDAs in national dietary guidelines.

• Fortification: 81% in Spain and 96% in Portugal believe PBDAs should be fortified with vitamins and/or minerals.

  
  
  

• Top reasons for recommending PBDAs: lactose intolerance, vegan/plant-based diets, and dietary diversity.

• Awareness gaps: Differences remain in professionals’ perceptions of nutritional value, processing, environmental impact, and fortification—highlighting the importance of clearer guidance and communication to support informed recommendations.

What’s in the full report

The newly released report goes beyond headline figures to provide:

• Detailed statistics, charts, and comparisons with previous research

• Insights into professionals’ familiarity, exposure, and consumption patterns

• Qualitative responses illustrating reasoning and justifications

• Implications for nutrition research, practice, and policy

A new study finds that a high-salt diet triggers brain inflammation that drives up blood pressure.

The research, led by McGill University scientist Masha Prager-Khoutorsky in collaboration with an interdisciplinary team at McGill and the Research Institute of the McGill University Health Centre, suggests the brain may be a missing link in certain forms of high blood pressure – or hypertension – traditionally attributed to the kidneys.

This is new evidence that high blood pressure can originate in the brain, opening the door for developing treatments that act on the brain.”

Prager-Khoutorsky, associate professor in McGill’s Department of Physiology

Hypertension affects two-thirds of people over 60 and contributes to 10 million deaths worldwide each year. Often symptomless, the condition increases the risk of heart disease, stroke and other serious health problems.

About one-third of patients don’t respond to standard medications, which primarily target the blood vessels and kidneys based on the long-standing view that hypertension begins there. The study, published in the journal Neuron, suggests the brain may also be a key driver of the condition, particularly in treatment-resistant cases.

How salt disrupts the brain

To mimic human eating patterns, rats were given water containing two per cent salt, comparable to a daily diet high in fast food and items like bacon, instant noodles and processed cheese.

The high-salt diet activated immune cells in a specific brain region, causing inflammation and a surge in the hormone vasopressin, which raises blood pressure. Researchers tracked these changes using cutting-edge brain imaging and lab techniques that only recently became available.

“The brain’s role in hypertension has largely been overlooked, in part because it’s harder to study,” Prager-Khoutorsky said. “But with new techniques, we’re able to see these changes in action.”

The researchers used rats instead of the more commonly studied mice because rats regulate salt and water more like humans. That makes the findings more likely to apply to people, noted Prager-Khoutorsky.

Next, the scientists plan to study whether similar processes are involved in other forms of hypertension.

About the study

“Microglia regulate neuronal activity via structural remodeling of astrocytes” by Ning Gu et al., was published in Neuron and supported by the Canadian Institutes of Health Research, Heart and Stroke Foundation of Canada and the Azrieli Foundation.