Right Back at it Again with Those Allergies!

   With spring in full swing many of us are enjoying longer days, warmer temperatures, and those pesky yearly allergies. If you re among the 8% of adults and 9% of children who experience allergies then you know how much of a hassle it is to step foot outside on a day riddled with pollen. However, we never stop to ask ourselves why it is that some people experience allergies and others don’t? A new study published in Scientific American helps to outline the real reason why some people get the sniffles during this time of year. Studies conducted on twins for which at least one twin was allergic to peanuts have found that, “in the case of fraternal twins, the other twin has a 7% chance of also having the allergy. Among identical twins, however, both twins were allergic in 64% of cases. Thus, our genetics clearly influence whether or not we will have an allergy.”

So exactly what does this tell us? Simply put those of us fortunate enough to have been born without a disposition to allergies can go about our lives without too much worry about the substances we come in contact without. Those of us not as fortunate do have to proceed with caution as we enter the months infamous for allergies. In the case of identical twins chances are both individuals will experience the same issue, but in the off chance one twin doesn’t it just means they weren’t quite as lucky. Understanding the real cause behind allergies is vital in helping to move forward with possible ways to suppress the real cause of allergies.  In this case it may be some method of gene therapy that can help us all be allergy free and enjoy the warm months a little more. At least for the moment those struggling with allergies can take antihistamines to help their symptoms and breathe a little easier.

The Underline Cause of a Generation at Risk

   Sharing drinks over a plate of delicious food has become the common ground for socializing among all ethnic backgrounds; however researchers are now saying to pass on that extra serving of steak and ribs in exchange for something healthier. Studies suggest that consumption of red meat has a direct link to an increase in risks for health related diseases such as diabetes, cancer, and an increase in body fat. All things said, the negative health related issues correlated with red meat has been passed around in science for years, and has brought about the push for lower fat healthier alternatives in restaurants and grocery stores across the world. What we are only now starting to understand is that the negative effects that carry on from parent to offspring. The consumption of red meat in the United States is a leading cause of health related diseases and predisposes future generations to those same risks.

A study published by investigator Stephen O’Keefe, a nutritional gastroenterologist at the University of Pittsburgh, was released involving the immediate effect that a change in diet has on the body. The study focused on trading the typical diets of two groups: African-Americans, who are at high risk for colon cancer, and rural South Africans, who have a much lower risk for the disease. A two week period consisted of eating a diet low in animal protein, and high in fiber produced a significant decrease in inflammation and levels of several biomarkers considered predictive of colon cancer risk by African Americans. At the same time, the South African participants’ level of risk increased when consuming the typical diet of African Americans rich in animal protein. The information done on both studies can be found here.

Though this research speaks greatly about the negative effects of red meat, it fails to provide any information concerning the possibility of these risks being transferred from generation to generation. That’s where the research conducted by Tine Rask Licht, professor and head of the Research Group for Microbiology and Immunology, National Food Institute, Technical University of Denmark, Soborg, Denmark comes into play. Up until now the general belief was that the damage done to an individual’s body was solely an issue that pertained to that individual and nothing else. When the notion that red meat consumption has an adverse effect on offspring was presented attention was immediately drawn to a genetic factor as a potential culprit. However, the reality lies not within a genetic disposition but in an unhealthy lifestyle that is passed down from parent to child. Martin Laursen, a PhD student at Technical University of Denmark, and colleagues compared the gut microbiotas of two sets of infants, one born from a random sample of healthy mothers and the other born from obese mothers. The researchers analyzed stool samples from the children at nine months and 18 months. By nine months, most children have transitioned, at least partially, to a complementary diet. The major determinants of gut microbiota development were breastfeeding duration and composition of the complementary diet. In both sets, gut microbial composition were strongly affected by introduction of family foods with high protein and fiber contents.The research conducted for the study can be found here.

Once again this all proves to be informative and useful information, but what exactly does it mean in the grand scheme of things? The information that this research provides serves less as a groundbreaking discovery and more as a second look at the real causes behind a country that is undergoing increasingly rapid rates of obesity in the last 100 years. Placing blame on obesity as a “genetic disorder”, at least in most cases, is no longer a suitable excuse for the condition and health related complications that accompany it. On its own excessive amounts of red meat can be to blame for a portion of the health related diseases in the United States, but ultimately no one is being force feed copious amounts of red meat anywhere in the world. The real cause of health related sickness in the United States and what ensures that it will get passed down from generation to generation, each one getting far worse, is an imbalance in dietary structure coupled with a society that emphasizes red meat consumption.