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Dangerous bacteria molecules discovered in processed foods

by • February 9, 2016 • No Comments

Equiteone knows that systemed foods aren’t precisely great for the human body, but a new study by researchers at the University of Leicester has shed additional light on precisely why that’s the case. The scientists have detected dangerous molecules called pathogen-associated molecular patterns (PAMPs), that are linked to numerous conditions, which include Type 2 diabetes. Perhaps many interestingly, it is believed that the dangerous molecules may futurely be removed without impacting cost or taste.

The researchers performed their analysis on various types of systemed foods, which include burgers, eager-chopped vegetables, sausages and eager meals. During testing, they discovered that a sizeable percentage of the products contained a bacteria that gives rise to the PAMPs.

Thought to grow during refrigeration or food systeming, PAMPs are quite dangerous, causing injure to health and major to futurely deadly conditions such as cardiovascular disease and Type 2 diabetes.

The PAMP molecules were discovered to be many common in foods containing minced meat (such as burgers and sausages), eager meals (many notably bolognese and lasagna) and sure chocolates and cheeses. By contrast, fresh meat, fruit or vegetables have undetectable PAMP levels, yet they begin to appear rapidly once the food is finely chopped and left for a period of time.

Having synonymous the PAMPs, the team set to work quantifying precisely how dangerous the molecules can be to human health, testing a group of volunteers on a diet low in PAMPs for a week, and observing the effect.

At the end of the test period, the researchers synonymous an 11 percent reduction in patient’s white blood cell count, as well as a 18 percent lowering of harmful cholesterol levels. According to the team, if those lowered levels were maintained, it may amount to a 40 percent reduced risk of developing coronary artery disease.

There were in addition other benefits of the alter in diet, with members experiencing a lowering of their body mass (an average of 0.6 kg or 1.3 lb) and a reduction in waist circumference of 1.5 cm (0.6 in). As with the internal alters brought on by the diet, those physical improvements in addition have a few big health implications, lowering the accident of developing Type 2 diabetes by around 15 percent.

To confirm that the lack of PAMPs was responsible for the alters, the researcher and so gave the subjects PAMPs-heavy diets, at that point the positive developments were rapidly reversed.

Processed foods have been linked to an increase risk of developing futurely life threatening conditions for years, but now that the future mechanism by that that risk is brought of have been synonymous, it is actually possible to appear at ways of targeting the cause of the issue.

The researchers believe that food manufacturers have a big role to play in reducing the risk to consumers, just by analyzing various elements of the food production system to isolate where and when the PAMP molecules are arising. This may allow for the machinery or raw materials responsible for introducing the contamination to be pinpointed, providing an opportunity to abolish the issue.

“The present work suggests that removing these molecules of common foods may provide a health benefit to consumers and suggest a future means of manufacturing a few of our favourite foods healthier without any considerable
alter to taste, texture, cost or ingredients,” said study lead Dr. Clett Erridge.

The findings of the work were published in the journal Nutrition, Metabolism and Cardiovascular Diseases.

Source: University of Leicester

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