Category Archives: Science in the News

Chrysotile Asbestos: Blessing or a Curse?

Posted on April 4, 2012 by Jianhong Li | Leave a comment

Microscopic view of chrysotile asbestos fibres. Photo courtesy of Emma Holmes.

What pops into your mind when you hear the word, “asbestos“? I’m sure many of you have heard of its detrimental health effects, but for those of you that have no idea what it is, this is going to be an eye opening post for you.

Until the mid-1960s, this carcinogen was incorporated into products to make it safe due to its strengthening and insulating properties. Its contributions in creating jobs and stimulating the economy in North America and Western Europe has rendered it the “Golden Age of Capital” between 1945-1974.

Alliance in the government, scientific community, as well as insurance companies have minimized the exposure of its danger, but with the high mortality rates in asbestos workers, the lethal effects of the asbestos have traveled far and wide by 1976, evicting fear into citizens living in communities close to asbestos industries.

Asbestos Mine in Vermont. Photo courtesy of Mark Hall.

“In that sense, asbestos is symbolic of modern industrial production and its attendant risks…[it] is one of the ghosts in the machine of 20th century industrailism,” comments Professor McCulloch of the Royal Melbourne Institute of Technology in Australia.

Canada is home to the Belvidere Mountain Asbestos mine, the largest in the world. It was closed down in 1993, and an estimated cleanup cost of $200 million will be necessary to clean up this mine for industrial use.

Is it worth it to clean up the asbestos? Why does it cost so much to clean up? Well, these chyrsotile asbestos fibers are layered with a heavy metal brucite layer which provides it with a unique surface chemistry that contributes to its toxicity. This heavy metal layer mainly composed of magnesium metal interacts with our lung tissues and over years of accumulation, it will cause lethal lung cancers. More information on the health hazards and the details of the brucite layer is available with the podcast below.

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Emma’s research into the surface chemistry of asbestos will be important for the future where raising awareness for this issue will be critical for its cleanup. This is unfortunately hampered by corporate and government cover-ups as dipicted in this article here.

Professor McCulloch remarks, “[Asbestos] is probably the greatest pollutant of the last century and its deadly legacy will continue to haunt us for decades to come.”

A more recent debate on the issue of asbestos is in the Vermont area where residents are split on whether the government should superfund to clean up the asbestos mine in the area. On one hand, the government promised to cover the cleanup and its costs t0 ensure the safety of residents. But as we have seen over history and Professor McCulloch’s account, the government is no stranger to give false promises on the asbestos issue.

Regardless of what the government is going to do, one thing is clear; More people must be aware of the dangers of asbestos and the large efforts required to manage this potential hazard.

For more information on chrysotile asbestos and Emma’s research as one of the pioneering researches to raise awareness of this issue, watch the video below.

https://www.youtube.com/watch?v=cQrr_p_gVZE&feature=youtu.be

References:

Wikipedia

Emma’s paper:Processes Affecting Surface and Chemical Properties of Chrysotile: Implications for Reclamation of Asbestos in the Natural Environment

Debate about superfund: Vermont Residents Debate

Article on asbestos: Global asbestos industry’s deadly scheming exposed

Carcinogenic Ingredient Found in Coca-Cola and Pepsi

Posted on March 19, 2012 by pnijjer | Leave a comment

Image by Jason Means

The Center for Science in the Public Interest (CSPI) recently contacted Food and Drug Administration (FDA) to ban 4-methylmidazole (4-MEI) found in soft drinks which is a carcinogenic ingredient. Coca-Cola and Pepsi use 4-MEI to give their product it’s distinct caramel color everyone knows. 4-MEI is formed when sugar is mixed with ammonia and sulfite to be used as a colouring substance. It can also be found in dark beers and other brands of cola drinks, which contain more than 100 ug per 12-ounce serving of 4-MEI.

Companies using this compound would have to change their formula or print cancer-warning labels on their products. Even though companies challenged CSPI’s decision, they decided to change their recipes to avoid having cancer warnings on all of their products. The organization wants the ban of this compound everywhere not just in the U.S.

A Coca-cola representative responded to CSPI, saying their data is inclusive and stated

“While we believe that there is no public health risk that justifies any such change, we did ask our caramel suppliers to take this step so that our products would not be subject to the requirement of a scientifically unfounded warning,”

FDA has yet to make a ruling on this issue. I tried looking for any studies linking 4-MEI to cancer in humans but came up empty. Only came across one study that found high doses of 4-MEI to cause lung and liver cancer to rodents. You would need to drink more than 1,000 cans a day to reach lethal doses that have shown links to cancer in rodents

The change of 4-MEI is only be rolled out through out the U.S because of the new mandate. In the case of Canada, the change will come but there is no timeline yet. In Canada Cola products meet food safety standards and is not a concern. They have approved the use of 4-MEI in their products.

Following video below briefly explains the issue on hand.

Personally, I don’t think this will stop me from drinking Coca-Cola. CSPI is just over-reacting and there is no need to slap a cancer warning labels on products containing 4-MEI. There is not enough evidence supporting 4-MEI causing cancer in humans; even then you will need to drink cola in high doses. One thing that comes to my mind is if they were to put a cancer-warning label on the drinks, would it impact sales? Cigarette cartons have similar warning signs but that doesn’t stop consumers from purchasing them. If a product tastes good, people over look the side effects.

What do you think? Would you stop drinking soft drinks with 4-MEI?

A Radical Change in Perspective

Posted on March 17, 2012 by jsahn | Leave a comment

I apologize in advance for the pun but I feel that this accurately describes the situation (at least for me). As always, this news comes from our good friends at MIT. Dr. JoAnne Stubbe, professor of chemistry and biology wish to remove the “bad rep” associated with free radicals. Before getting into her explanation, free radicals are molecules or atoms that are unstable due to an unpaired electron or unfilled valence shell (the outermost electron shell of an atom). These factors give free radicals the property of being unstable and are able to react readily with several molecules with little predictability. This reactivity means that radicals can cause unwanted reactions such as with DNA and have been suspected by scientists to be a factor in aging for humans and other living beings.

Dr. JoAnne Stubbe presents the 40th Annual James R. Killian Jr. Faculty Achievement Award Lecture. Photo: Dominick Reuter

With this bad publicity on free radicals in the human body, many companies and scientists have promoted in the consumption of antioxidants to react with the free radicals instead of important molecules such as DNA. In our SCIE300 blog, there are also several posts regarding the consumption of a lot of free radicals to improve health.

However, Dr. Stubbe suggests that free radicals are a misunderstood bunch in the eyes of society. She gives the analogy of free radicals to protestors against the Vietnam War. According to her, the protesters to society, the “radicals,” are “highly reactive […] and wreaked havoc on everything they interacted with.” But to her, the “radicals” were merely acting in reaction to their hostile environment, like the riot police with “guns raised, masks on.” To her, the free radicals react with DNA because DNA happen to be in their way and not letting them contribute to good pathways present in many enzymes.

“This is textbook material” – Mary Fuller, Associate Chair, MIT

There is a good reason for this view: Dr. Stubbe’s research on the enzyme Ribonucleotide reductase (RNR). RNR is an enzyme that converts nucleotides into deoxynucleotides which are incorporated into DNA which means the RNR is essential to all living beings. But what does RNR has to do with free radicals? It turns out that according to Dr. Stubbe, the RNR’s require free radicals for the conversion of nucleotides to work with “exquisite specificity.” The reactivity of radicals is used to form chain reactions into an enzymatic mechanism that ultimately form the deoxynucleotides. With this new information, several possibilities are opened up such as cancer treatment since we can possibly stop RNR to stop uncontrolled DNA and cell replication.

With this new information on free radicals, let’s hope to see more articles on radicals that shine them on a more positive light since according to Dr. Stubbe, “Your life is in their hands.”

Source:
–Freeing radicals from their negative connotations.

Purple Strawberries!

Posted on March 13, 2012 by Jianhong Li | 2 comments

Because regular strawberries are just too mainstream.

A new darker coloured strawberry, Purple Wonder, made its debut at the Philadelphia International Flower Show on Monday (March 5). This new type of strawberry has an exclusive licensing agreement with seed giant W. Atlee

The new breed of Purple Wonder strawberry is shown on the left, next to a conventional variety called the Jewel. CREDIT: W. Atlee Burpee & Co

Burpee Co. This strawberry was bred by horticulturists at Cornell University and is the 42th strawberry variety by the Cornell fruits breeding program. Other hybrid fruits from this program include the ‘Herriot’ strawberry, which is a high-yielding midseason strawberry, and the ‘Crimson Giant’ raspberry that is suitable for high-tunnel cropping systems and November harvest.

“Purple Wonder is sweet and aromatic, with outstanding strawberry flavor, but the color is something you won’t be able to find in any grocery store.” said Courtney Weber, Cornell’s small fruits breeder and associate professor of horticulture.

The color of these berries “develops all the way through the fruit, which might surprise consumers accustomed to supermarket fruit with color mostly on the surface,” said Weber. “And letting the fruit ripen on the plant just makes the berries sweeter.” According to the breeders, these berries can produce deep colored preserves and strawberry wine, and it contains high antioxidant

Color of Purple Wonder CREDIT: Virginia A. Smith

chemicals that make them a healthier strawberry.

This strawberry is market ready and has been evaluated by growers in New York, Michigan and Illinois. The result shows that the Purple Wonder will do well across temperate areas in the United States, and they can resist disease and insects accompanied by its presumably great taste. Since few strawberry runners (horizontal shoots that produce new plant sprouts) are produced by the plants, they are very suitable for container gardening. An interesting result shows that squirrels and chipmunks also like these berries.

Jessica Lyga, the Plant Varieties and Germplasm Licensing Associate for the Cornell Center for Technology Enterprise and Commercialization, said the plant patent for Purple Wonder will be filed this year. In addition, for gardeners who are interested in Purple Wonder, they can now purchase plant seed from Burpee.

Genetically modified foods are usually controversy that goes in either positive or negative direction. For this product, if the taste is great then I believe there is definitely a potential growth in popularity. However, I feel there is no point in reengineer what was doing a perfectly fine job on its own. If this is for health benefits, why are we trying to make healthy things healthier instead of getting everyone to eat healthier things? People who do not eat healthy foods most likely do not eat fruits on a regular basis, so how could this target them to try the Purple wonder? Lastly, there are still some concerns on the side effects of genetically modified foods and their outcome on our health.

Here is the 2010 British Report on Genetically Modified (GM) Food:

Reference:

Youtube

Wikipedia

Article source: New Breed of Strawberry is deep purple

2 Comments

Posted in Public Engagement, Science in the News

Tagged Burpee., controversy, Genetically modified foods, Health, plants, purple strawberry, purple wonder

Plumbism: Chronic Lead Poisoning

Posted on March 12, 2012 by yusraq | 4 comments

Lead on hands. Image captured by: battery.ethic

The famous pianist, Beethoven and the famous Brazilian painter, Candido Portinari shared more in common than their love for art; they also shared their cause of death. Both men died of high concentrations of lead in their blood. In Portinari’s case, he was repeatedly exposed to the lead in his paints whereas the source of plumbism in Beethoven is still a mystery. It is speculated that Queen Elizabeth I also died from blood poisoning. Since she was buried without a post-mortem, it is generally believed that the highly poisonous lead in her white make-up was what hastened her death.

Aside from these famous deaths, over 1,000 cases of lead poisoning were historically reported in Utah mines per year. And despite the fact that the connection between toxic lead and physical and nervous disorders had been established, interior paints of cribs and toys continued to contain lead until the late 1950s. Finally, United States placed a ban on lead paints in 1978. To this day however, old buildings and pipes still contain lead paint.

Clearly, the effect of lead poisoning is not a new discovery…but the method in which it damages the brain is!

Research led by Dr. Guilarte, a professor of neurotoxicology and his colleagues focused on the production of brain-derived neurotrophic factor, BNDF. This protein’s importance for normal neural development lies in that it encourages the differentiation of new synapses in the hippocampus.

Lead interferes with the function and synthesis of BNDF. (Image Courtesy of: Columbia University's Mailman School of Public Health)

After its production, BNDF travels in vesicles along microtubules, which are a platform for intracellular transport, towards axons where this cargo is released into the extracellular matrix. The navigation of these vesicles is controlled by the activation of Huntingtin protein. As soon as a phosphate group is added (phosphorylation) onto the Huntingtin protein, it is activated. Exposure to even small amounts of lead, however, alters the phosphorylation of Huntingtin protein and results in lower concentrations of extracellular BNDF.

“Lead attacks the most fundamental aspect of the brain — the synapse. But by better understanding the numerous and complex ways this happens we will be better able to develop therapies that ameliorate the damage,” says Dr. Guilarte.

Even though all this up-and-coming research about the effects of lead has been publicized, companies still haven’t stopped putting lead in their products. One such product has prevailed from ancient times for men and women alike: lipstick. Lab tests performed by the US Food and Drug Administration concluded that the most contaminated lipstick is Maybelline Color Sensation by L’Oreal USA, which contains 275 times more lead than the least expensive brand Wet & Wild Mega Mixers Lip Balm. Aside from the actual monetary price we pay, is getting poisoned too high a price for looking beautiful? I guess not everyone thinks so.

The video posted below talks more about the elevated levels of lead in lipsticks. (Created by NewsyScience)

Other resources: Articles: In what ways does lead damage the brain?, Lead poisoning, Proof of Beethoven’s death

4 Comments

Posted in Issues in Science, Public Engagement, Science Communication, Science in the News

Tagged BNDF, lead poisoning, lead poisoning history, plumbism, toxic cosmetics

Decisons Under Stress: Reward or Risk?

Posted on March 12, 2012 by Jenny Ito | 4 comments

Cracking under pressure by topgold

Facing the many crossroads life presents to us, we are often forced to make decisions with limited time. While having prolonged experience with the word stress, many of us are not aware of the outcomes of making a decision under stress–this is called cracking under pressure. (Lame joke, did you laugh?)

A recent review article reports that under acute stress, our brain outweighs the positive over the negative–due to stress-induced changes in dopamine levels in the reward-processing brain regions–ignoring the consequences of an impulsive decision. This means that given limited time, we tend to go for decisions that result in immediate pleasure, rather than stopping and considering the possible downsides of that decision. While both males and females focus on the reward and less on the negative outcomes, it has also been found that males tend to take more risks than females under stress.

Researchers studied the response of individuals playing a computer game where they had to inflate balloons on screen. Although bigger balloons earned more points, each additional pump of air also meant an increase in the risk of popping the balloon. The males who have been previously stressed by putting their hands in an ice bath, tend to go for the extra pump in this game. The women previously stressed in the same way, however, responded in an opposite manner and went the safer route.

Dr. Mather, a psychology professor at the University of Southern California and the lead author of this review, says,

“What we found is that under stress, males are more likely to make risky choices and their decision strategies change so that they make their choices faster…whereas females under stress become more conservative and actually make their choices slower in this risky decision-making context.”

Decision under time constraint by Jeffrey Coolidge from Getty Images

So apparently, men tend to do better under stressful situations where you risk a lot but earn a lot, while women tend to do better when caution is warranted. This is again demonstrated through the financial market where several studies found that women investors actually outperform men. Aligning with this notion is also why we see less women prone to addiction than men–women tend to slow down and avoid the jeopardy that will lead to addiction.

Do you think this study was accurate? Personally, I tend to make more impulsive decisions under time constraint, such as buying something on sale and regretting it afterwards.

As students, I think it’s safe to say that we’re constantly under some degree of stress. So for all of you stressed-out souls, here is something funny I found while doing research for this topic. Want stress relief that will work 24/7? Now you can be permanently stress-free with Panic Away! (I hope you realize I’m kidding.)

—
Read the full article from Time Healthland, here.
Read the review article by Dr. Mather as tagged above in PDF, here.
Read the article comparing women and men investors, here.

4 Comments

Posted in Biological Sciences, Science in the News

Tagged choice, decision making, decisions under stress, impulsivity, panic, reward learning, risk taking, stress

Ocean acidification and its consequences

Posted on March 11, 2012 by jckim | 2 comments

Will our grandchildren be able to see these corals? Picture by Sam and Ian on Flickr

Many of us know that carbon dioxide, CO2, is a greenhouse gas. As a greenhouse gas, it acts like a blanket over the Earth and prevents some of the heat from leaving our planet out into space. Thankfully, we have big oceans on Earth which serve as a sink of carbon dioxide. However, the amount of carbon dioxide we have been adding into the atmosphere via burning of fossil fuels since the beginning of the Industrial Revolution is too much for the oceans to handle. The result is acidification: a decrease in the pH of the oceans.

Some may argue that acidification of the oceans is natural, and that the Earth has already seen many cases of ocean acidification in the past. This, in fact, is true. The problem is, however, the relatively unusual rate of acidification that is occuring today. According to a new research review by paleooceanographers at University of Columbia, the rate of ocean acidification today may be faster than any time in the past 300 million years.

For those that may be wondering, ocean acidification works like a chain of reactions that starts with the increase in the atmospheric carbon dioxide concentration. These carbon dioxide molecules in the atmosphere are dissolved into the surface oceans where they eventually mixe with deep ocean waters. The carbon molecules that are dissolved into the oceans form carbonic acid which lower the pH of the oceans.

So, what are the consequences of ocean acidification? The increased acidity of oceans not only kills coral reefs, but also affects the calcium or magnesium carbonate shells of microorganisms. Since microorganisms are at the base of the food chain in marine ecosystems, the loss of microorganisms may lead to the extinction of numerous marine species.

The future of marine life depends on us. Picture by jeffk42 on Flickr

This new review compared ocean acidification today with what happened during the Paleocene-Eocene Thermal Maximum which occurred 55 million years ago. Back then, an input of carbon dioxide into the atmosphere from an unknown source over thousands of years resulted in some extinctions of marine life and produced great changes to the environment. What is interesting is that the extinctions of organisms and the change of environment allowed the proliferation of new species on land, including our very own ancestors, primates. However, we need to note the difference between this event and what is occurring now: ocean acidification 55 million years ago occurred at a rate approximately ten times slower than the rate today.

It is very likely that ocean acidification rates today is much greater than anything we have seen in the past 300 million years. Since we are aware of the consequences of ocean acidification, it may be of our interest, as the species responsible for this unnatural event, to reduce our CO2 emissions into the atmosphere.

The following video briefly explains ocean acidification and its consequences.

2 Comments

Posted in Biological Sciences, Issues in Science, Science Communication, Science in the News

Tagged acidification, carbon dioxide, marine biota, marine life, ocean, ocean acidification

Eating between the lines

Posted on March 5, 2012 by ldeluca6 | 3 comments

Image by: Global Good Group

Have you ever found yourself walking through the aisles of your local supermarket, and being drawn to labels that convince you that you’re making healthy food choices? You reach for the “low fat” and the “rich in omega-3s”, but do these claims actually relate the truth? Food companies splash terms like low sodium, reduced fat, organic, and natural across food labels in attempt to lure health junkies into buying their products. Sure, these descriptions may be legally allowed, but are consumers getting the full story?

Image by: Healthy Life Care News

Companies advertise food products in two ways: by claiming the presence of valuable nutrients and minerals, or the absence of preservatives and proclaimed disease-causing substances. However, recent investigations have shown discrepancies between what foods actually contain and the promotions on their labels. A CBC Marketplace study showed that health benefit claims on food labels aren’t resonating with nutrition and medical experts. The most recent culprit to fall under the false advertising spotlight: Maple Leaf Foods.

Image by: CBC News

Their Natural Selections line of deli meat declares “no added preservatives”. So what should this mean? A “natural” product is one that contains no artificial ingredients, ie additives or preservatives. But when Marketplace sent Dr. Yoni Freedhoff, a specialist in healthy eating, to investigate, it was found not to be the case. Nitrile – a preservative that the Canadian Cancer Society links to causing cancer, heart disease, and type 2 diabetes – was found in the form of cultured celery extract.

http://www.cbc.ca/video/#/ID=2192549323

Not only is this misleading to the Canadian consumer, but disingenuous to claim that cured meats are free of these unwanted preservatives when in fact, they are just being masked under a different title. How are consumers expected to make healthier and more education decisions? All food companies should be forced by the federal government to label celery extract as a natural nitrite. People have a right to know exactly what is in their food products, and should not be cheated into thinking otherwise. Always read between the lines: just because a food is natural, doesn’t mean it is healthy!

Resources:

3 Comments

Posted in Issues in Science, Public Engagement, Science in the News, Uncategorized

Tagged food labels, food preservatives, Health, nitriles

Conventional Medicine vs. Alternative Medicine

Posted on March 5, 2012 by aali | 6 comments

While working in a pharmacy, I have realized that many people rely on conventional medicine to get rid of any pain or disease they may be suffering from. Conventional medicine defines health as the “absence of diseases.” These medications’ roles include only treating symptoms rather than their underlying causes. Most people take such medications hoping that it will treat their symptoms and ignore any preventative methods that are out there. For example,

Image by: thucy4611

I notice many patients that come to the pharmacy every week to get certain medications to treat certain symptoms such as pain. Although the conventional treatment does work for them, it does not consider the effect of future side effects that may appear. This is why it is important to look at other options of treatment that have preventative measures as well as prolonged treatment and success in your health in the long run.

Alternative medicine is used in place of conventional medicine as it focuses on preventative treatment and looks at strengthening the body’s own defenses and restores balance. The U.S. National Center for Complementary and Alternative Medicine (NCCAM)defines alternative medicine as “a group of diverse medical and health care systems, practices, and products that are not

Image by: cobbinaloic

presently considered to be a part of conventional medical treatment.” Some examples of alternative medicine include yoga, massage therapy, herbal medicine and acupuncture. The main role of alternative medicine is to put emphasis on using natural therapies and using the body’s own healing powers rather than relying on drugs and other Western treatments.

According to research done at the University of California at Los Angelas, 75 percent of medical students surveyed think it would be beneficial for conventional medicine to integrate with complementary and alternative medicine.

I think it would be beneficial to incorporate alternative medicine with conventional medicine as it has many advantages. The first key advantage of is to note that there are no side effects. This is because alternative medicine works with the body instead of suppressing certain symptoms like many modern drugs in conventional treatment work. They are also cost effective and “green,” taking into account that it includes natural methods of treatment that can be processed simply.

Image by: skin fitness

In general they help in the overall mind and body healing process so that when diseases occur they can help strengthening resistance towards it. It is something to consider for your overall health and well-being and not just when you get a cold. For further information on the competition between conventional medicine versus alternative medicine take a look at Dr. Muhammad Aslam’s article and his discussion on how alternative medicine “empowers patients.”

6 Comments

Posted in Issues in Science, Public Engagement, Science Communication, Science in the News

Tagged alternative medicine, Conventional Medicine, Healthcare, Prevention

Two New Blood Types Found?

Posted on February 27, 2012 by Drishya | 2 comments

Blood bath salts in Japan. Photograph: kenleewrites

Humans have various blood types, which have various classes. There are 30 known major blood group systems which help classify a person’s blood type, and each one is defined by the presence or absence of a certain glycoprotein, glycolipid, protein, carbohydrate, or other such molecules in the blood. All around the world, two of the most common blood group systems are ABO and Rhesus systems.

However, in February 2012, Ballif and his colleagues identified two more proteins on the red blood cells which are responsible for two more blood types. Although their existence was known many years ago, the genetic basis hadn’t been known until now. An international effort between Vermont, Paris and Hokkaido resulted in the identification of the two proteins: the protein ABCB6, which corresponds with the blood type Langereis, and the protein ABCG2, which corresponds with the blood type Junior.

Ballif says, “it’s pretty remarkable to have two [blood types] identified this year,” as the last one was discovered almost a decade ago.

Blood on finger. Photograph: Ollie Crafoord (flickr.com)

Very few people know if they are Langereis or Junior positive or negative, and even when it is known, obtaining blood of the same type is extremely difficult as there was a lack of reliable reagents to screen the blood. With this discovery, there would be lesser complications and rejections in blood and organ transfusions, as it would be easier to identify which specific blood type a person needs and respond accordingly. It has also been found that these proteins may be connected to treatment with anticancer drugs, which will help create more efficient treatments for certain types of cancer.

References:
1. Forbes
2. Nature Genetics – ABCB6
3. Nature Genetics – ABCG2
4. Science Daily
5. Wikipedia

2 Comments

Posted in Biological Sciences, Issues in Science, Science in the News, Uncategorized

Category Archives: Science in the News

Chrysotile Asbestos: Blessing or a Curse?

Carcinogenic Ingredient Found in Coca-Cola and Pepsi

A Radical Change in Perspective

Purple Strawberries!

Plumbism: Chronic Lead Poisoning

Decisons Under Stress: Reward or Risk?

Ocean acidification and its consequences

Eating between the lines

Conventional Medicine vs. Alternative Medicine

Two New Blood Types Found?

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