Monday April 22, 2019

Common Toothpaste Ingredient May Promote Colon Cancer

Previous research has suggested that triclosan can have toxic effects at high doses, but the health effects of lower concentrations that a person might be exposed to remain unclear

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Common Toothpaste Ingredient May Promote Colon Cancer
Common Toothpaste Ingredient May Promote Colon Cancer. Pixabay

Using triclosan, an antibacterial and antifungal agent found in hand soaps and toothpastes among other consumer products, can potentially cause colon inflammation and cancer, finds a study on mice.

The study, reported in Science Translational Medicine, suggests that short-time treatment with low-dose triclosan caused low-grade colonic inflammation, and exaggerated disease development of colitis and colitis-associated colon cancer in mice.

“These results, for the first time, suggest that triclosan could have adverse effects on gut health,” said Guodong Zhang at the University of Massachusetts-Amherst, US.

Previous research has suggested that triclosan can have toxic effects at high doses, but the health effects of lower concentrations that a person might be exposed to remain unclear.

For the new study, the team fed mice with food containing various concentrations of triclosan for three weeks.

The results showed that mice treated with a concentration of triclosan that reflects the concentrations reported in human blood samples displayed more systemic and colonic inflammation compared to control animals.

Representational image.
Representational image. Pixabay

Furthermore, triclosan exposure increased the severity of colon inflammation in mouse models of inflammatory bowel disease — an effect that persisted even when low doses of the chemical were administered.

Triclosan treatment also increased tumour size and reduced survival in a separate group of rodents with colon cancer.

Interestingly, triclosan also reduced the diversity of commensal bacteria in the gut of mice, and germ-free mice were protected from the harmful effects, suggesting its pro-inflammatory actions may arise due to alteration of the gut microbiome.

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The researchers stressed that further studies should assess the impact of triclosan on human gut health, and determine whether individuals with IBD or colon cancer could be more vulnerable to any adverse effects.

“Because this compound is so widely used, our study suggests that there is an urgent need to further evaluate the impact of triclosan exposure on gut health in preparation for the potential establishment of further regulatory policies,” said co-author Haixia Yang, a postdoctoral fellow at the varsity. (IANS)

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Daily Consumption of Garlic, Onion Reduces Risk of Colon Cancer

Previous studies have found that allium vegetables have nutrients and bioactive compounds that can cut the risk of cancer, particularly cancers of the gastrointestinal tract

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Hearts diseases
Garlic is also known as the king of heart-healthy herbs, Pixabay

Consuming 50 grams of allium vegetables, which include garlic, leeks, and onions, daily can potentially reduce the risk of getting colorectal cancer, finds a study.

The study, published in the Asia Pacific Journal of Clinical Oncology, showed that the odds of having colorectal cancer was 79 per cent lower in adults who consumed high amounts of allium vegetables compared with those who consumed low amounts.

“The greater the amount of allium vegetables, the better the protection,” said Zhi Li, from the First Hospital of China Medical University.

“In general, the present findings shed light on the primary prevention of colorectal cancer through lifestyle intervention, which deserves further in-depth explorations,”Li added.

For the study, 833 patients of colorectal cancer were matched to 833 healthy controls by age, sex and residence area.

Cancer
Cancer Ribbon. Pixabay

Demographic and dietary information were collected via face-to-face interviews using a validated food frequency questionnaire.

However, the association of garlic intake with cancer risk was not significant among those with distal colon cancer, the Xinhua reported.

According to the study, the health benefits can be observed when one eats about 16 kg of allium vegetables every year or 50 grams every day.

Also Read- New Techniques Let Scientists Directly Study The DNA Codes

The researchers also pointed out that cooking method can affect the nutritional value of allium vegetables. For instance, crushing fresh garlic is beneficial but boiling onions reduces useful chemicals.

Previous studies have found that allium vegetables have nutrients and bioactive compounds that can cut the risk of cancer, particularly cancers of the gastrointestinal tract, the report said. (IANS)