Commercial tea bags release millions of microplastics when in use

Plastic waste pollution represents a critical environmental challenge with increasing implications for the well-being and health of future generations. Food packaging is a major source of micro and nanoplastic (MNPLs) contamination and inhalation and ingestion is the main route of human exposure.

A study by the Mutagenesis Group of the UAB Department of Genetics and Microbiology has successfully obtained and characterised micro and nanoplastics derived from several types of commercially available tea bags. The UAB researchers observed that when these tea bags are used to prepare an infusion, huge amounts of nano-sized particles and nanofilamentous structures are released, which is an important source of exposure to MNPLs.

The tea bags used for the research were made from the polymers nylon-6, polypropylene and cellulose. The study shows that, when brewing tea, polypropylene releases approximately 1.2 billion particles per milliliter, with an average size of 136.7 nanometres; cellulose releases about 135 million particles per milliliter, with an average size of 244 nanometres; while nylon-6 releases 8.18 million particles per milliliter, with an average size of 138.4 nanometres.

To characterise the different types of particles present in the infusion, a set of advanced analytical techniques such as scanning electron microscopy (SEM), transmission electron microscopy (TEM), infrared spectroscopy (ATR-FTIR), dynamic light scattering (DLS), laser Doppler velocimetry (LDV), and nanoparticle tracking analysis (NTA) were used. “We have managed to innovatively characterise these pollutants with a set of cutting-edge techniques, which is a very important tool to advance research on their possible impacts on human health,” remarks UAB researcher Alba Garcia.

Interactions with human cells observed for the first time

The particles were stained and exposed for the first time to different types of human intestinal cells to assess their interaction and possible cellular internalisation. The biological interaction experiments showed that mucus-producing intestinal cells had the highest uptake of micro and nanoplastics, with the particles even entering the cell nucleus that houses the genetic material. The result suggests a key role for intestinal mucus in the uptake of these pollutant particles and underscores the need for further research into the effects that chronic exposure can have on human health.

“It is critical to develop standardised test methods to assess MNPLs contamination released from plastic food contact materials and to formulate regulatory policies to effectively mitigate and minimise this contamination. As the use of plastic in food packaging continues to increase, it is vital to address MNPLs contamination to ensure food safety and protect public health”, researchers add. 

Most women get low grades in healthy eating during and after pregnancy

 

UMass Amherst study reveals ‘urgent need’ for diet improvement to support the health of parent and child

Peer-Reviewed Publication

University of Massachusetts Amherst

New research from the University of Massachusetts Amherst finds a pervasive low-quality diet among pregnant and postpartum individuals, reflecting “an urgent need for widespread improvement.”

The study, recently published in the American Journal of Clinical Nutrition and co-led by the Eunice Kennedy Shriver National Institute of Child Health and Human Development, assessed diet quality in the same individuals from the beginning of pregnancy through one year postpartum. Few studies have analyzed diet quality in pregnancy and postpartum in the same participants.

Researchers used the USDA’s Healthy Eating Index (HEI), which is based on federal dietary guidelines, to develop a diet quality score for participants in the Pregnancy Eating Attributes Study (PEAS). Because diet quality during pregnancy and postpartum impacts short- and long-term health outcomes for parent and child, the team of perinatal nutritionists and epidemiologists aimed to identify risk factors for low diet quality to develop effective interventions. 

The overall average HEI score for the study participants’ diets was ranked on a 0-100 scale at 61.6. On a traditional A-F scale, the grade would be barely passing, a D, although that score is 10% higher than the average HEI score of the overall U.S. adult population. The HEI score is based on the adequate consumption of nine foods – total fruit, whole fruit, total vegetables, greens and beans, whole grains, dairy, total protein, seafood, plant proteins, as well as  fatty acids — and the consumption of four foods in moderation — refined grains, sodium, added sugars and saturated fats. 

Among all the study participants, HEI scores were stable from early pregnancy through one year postpartum. But researchers noted differences in scores according to sociodemographic characteristics, weight status, lactation duration and tobacco smoking.

“You would think that pregnant women are highly motivated to eat better during pregnancy, precisely because they are pregnant. And that’s true in certain populations,” says senior author Anna Maria Siega-Riz, professor of nutrition, biostatistics and epidemiology and dean of the UMass Amherst School of Public Health and Health Sciences. “You saw higher-income women having a higher-quality diet, and lower-income women having a lower-quality diet.”

Siega-Riz notes that lower-income women may be working multiple jobs and either don’t have access to higher quality foods, can’t afford them or need more overall support from family, friends and healthcare providers. “You’re only capable of changing your diet if your income and your environment support it. And that, I think, is something that a lot of people forget,” she says.

Unmarried study participants and those participating in more than one federal assistance program recorded the lowest mean HEI scores. In addition, a higher body mass index (BMI) was associated with a lower-quality diet. The highest mean HEI scores were seen in participants with higher education and among those who reported never smoking. 

“What women eat during pregnancy is mostly the same things they eat in the postpartum period, with the exception of a few foods,” she says. They sometimes return to caffeine and alcohol and resume eating more refined carbohydrates after giving birth. 

The study participants’ diets were assessed at six points — in each trimester of pregnancy and two months, six months and one year postpartum. Overall, they scored high — A+  (100) — on eating enough whole fruits, total protein and greens and beans. They scored lowest — a failing grade — on eating adequate whole grains and fatty acids, and lower on dairy products. On the moderation side, they scored a lower grade on sodium intake and saturated fats than on added sugars and refined grains, though there were no high scores.

The message of the study? “Healthcare needs to change, to be more comprehensive. And right now, that’s not our model.,” Siega-Riz says. “Policymakers and prenatal care providers need to understand that even pregnant women need support and guidance to be able to change their dietary habits for the better.”

In a related PEAS study published in The Journal of Nutrition, Siega-Riz and team performed a genomic analysis of the gastrointestinal microbiome of participants during the second trimester of pregnancy after collecting fecal swabs.  

“We wanted to look at the relationship between diet and what’s in the microbiome. And then also how the microbiome might be at interplay with what’s happening in utero that the fetus ends up being imprinted by,” she says.

The researchers found an association between a diet with higher saturated fat and added sugar and the composition and function of the microbiome during pregnancy. But they don’t know yet what that means. They will continue to examine both the parent’s and the child’s microbiome in ongoing and future research.

“Although the results provide an initial landscape of microbial factors that are associated with specific dietary components, such as dietary sugar, fat and dairy, the story is complicated and evolving, and we hope that these findings will be a foundation for future hypothesis-driven research and investigation,” the paper concludes.

Study links alcohol consumption to more severe nut allergy reaction

 Findings of a new study into severe allergic reactions offer a sobering warning to people allergic to tree nuts and, more broadly, could lead to quicker diagnoses in emergency care for people with all anaphylactic allergies.

The McGill University-led study by Dr. Moshe Ben-Shoshan’s team found that drinking alcohol was linked to more severe reactions in nut allergies. They also raise the possibility that nut-flavoured alcoholic drinks, even those made with artificial flavouring, could still expose people to trace allergens and increase the risk of severe reaction.

More broadly, the study found patterns between the triggers and symptoms of anaphylaxis, an allergic reaction that can be fatal within minutes if untreated.

Food was found to be the most common trigger, responsible for over half of cases. Among these, tree nuts stood out for their strong link to throat tightness compared to other allergens. Reactions from the venom of insect stings were more likely to trigger heart-related problems like a decrease in blood pressure.

Bridging data gaps in adult anaphylaxis

Anaphylaxis is most often caused by food, bug bites or medications. While doctors often treat it effectively with epinephrine, the authors say they rarely understand why certain triggers cause specific symptoms, a knowledge gap that can delay diagnosis and treatment.

“For doctors, spotting patterns could mean faster, life-saving treatment in emergencies. For people with allergies, understanding the role of alcohol and other triggers can help them make safer choices,” said lead author Roy Khalaf, a fourth-year medical student in McGill’s Faculty of Medicine and Health Sciences.

"With the holiday season’s abundance of nut-based treats and specialty beverages, the risk of accidental exposure to allergens requires careful attention,” he said.

The findings may also have implications for labelling practices in the food and beverage industry, he added, emphasizing the importance of clear allergen information to protect consumers.

The study, published in International Archives of Allergy and Immunology, is one of the first large-scale Canadian efforts to investigate anaphylaxis in adults, an area the researchers say lacks data. They analyzed data from over 1,100 cases treated in Canadian emergency rooms over 10 years.

Next, the team aims to explore milder reactions outside of emergency care and investigate the connection between nuts and alcohol to improve allergy management.

Drinking coffee may help prevent mental decline in people with atrial fibrillation

 

Having up to or more than five cups of coffee daily may help cognitive function in people with the irregular heart rhythm, finds a new study in the Journal of the American Heart Association

Peer-Reviewed Publication

American Heart Association

Research Highlights:

• A study of more than 2,400 people with atrial fibrillation, who had an average age of 73, found that drinking more than five cups of caffeinated coffee daily was associated with better performance on an array of cognitive tests than drinking less than one cup or avoiding coffee altogether.
• Based on screening tests for cognitive impairment, heavier coffee drinkers were estimated to be 6.7 years younger in cognitive age than those who drank little or no coffee.
• People with atrial fibrillation are at increased risk for mental decline. This study indicates that current coffee drinkers with atrial fibrillation should not be discouraged from drinking coffee and might benefit from it.

DALLAS, Dec. 19, 2024 — Drinking multiple cups of coffee a day may help prevent cognitive decline in people with atrial fibrillation (AFib or AF), according to new research published on Dec. 14, 2024 in the Journal of the American Heart Association, an open-access, peer-reviewed journal of the American Heart Association.

“Many myths are around, but our study found no reason to discourage or forbid a patient with AFib from drinking coffee. Instead, say, ‘Enjoy, it may even be good for you!’” said Jürg H. Beer, M.D., senior author of the study and professor of medicine and hematology at the University of Zürich in Switzerland.

Atrial fibrillation is the most common heart rhythm disorder in adults, affecting more than 5 million people in the U.S., according to the American Heart Association. The 2023 ACC/AHA/ACCP/HRS Guideline for the Diagnosis and Management of Atrial Fibrillation noted that abstaining from caffeine to prevent heart rhythm disturbances is of no benefit to people with AFib. The guideline also notes that abstaining from coffee could reduce symptoms in patients who report that caffeine triggers or worsens their AFib symptoms, which can include rapid heartbeat, dizziness, fatigue and more.

“It is known that regular coffee consumption benefits cognitive performance among healthy people. The most frequent cardiac arrhythmia, atrial fibrillation, is known to independently increase the risk of dementia,” said Massimo Barbagallo, M.D., lead author of the study and a resident in the neuro intensive care unit at the University Hospital Zürich. “Thus, the question is whether coffee might offset the increased risk of cognitive impairment in people with AFib.”

According to the U.S. federal dietary guidelines, three to five 8-ounce cups of coffee per day can be part of a healthy diet, but that only refers to plain black coffee. The American Heart Association warns that popular coffee-based drinks such as lattes and macchiatos are often high in calories, added sugar and fat. 

The Swiss Atrial Fibrillation Cohort Study (Swiss-AF) follows more than 2,400 people in Switzerland diagnosed with atrial fibrillation. Patients were enrolled between 2014 and 2017, completed several cognitive tests, and reported how many cups of caffeinated coffee they drank during the last 12 months—regardless of added sweeteners, creams or flavors. Cup size was not standardized.

In this study, researchers analyzed those cognitive assessments and examined whether drinking coffee might avoid the cognitive decline that is a known hazard of AFib. Because Alzheimer’s disease and AFib are associated with systemic inflammation, researchers also analyzed markers of inflammation.

The study found:

• Overall, higher cognitive test scores were associated with higher coffee consumption.
• Specifically, scores for processing speed, visuomotor coordination and attention improved significantly by 11% among coffee consumers compared to non-consumers.
• Cognitive age was calculated to be 6.7 years younger among those who drank the most coffee compared to those who drank the least.
• Inflammatory markers were more than 20% lower in participants drinking five cups daily than in participants drinking less than one cup daily.
• Researchers did not find any interaction between age, sex and coffee consumption.

“There was a very clear and consistent “dose-response” association between drinking more coffee and doing better on several different sophisticated cognitive tests,” Beer said. “Inflammatory markers decreased with higher coffee consumption, an association that remained after considering variables such as age, sex, body mass index, smoking status, physical activity and a history of stroke.”

Researchers noted that previous studies suggest that the protective effects of regular coffee consumption against cognitive decline in the elderly may be attributed to caffeine and other active ingredients including magnesium and vitamin B3 (Niacin); or, that it may be due to coffee’s role in reducing chemicals that cause inflammation.

José A. Joglar, M.D., FAHA, chair of the 2023 joint guideline on the management of atrial fibrillation, cautioned that this observational study cannot conclude that coffee actually prevents long-term cognitive decline.

“Other studies have shown coffee has cognitive-enhancing functions across the board. This, however, is not specific to the AFib population. We cannot conclude that coffee prevents long-term cognitive decline,” said Joglar, professor of Internal Medicine at UT Southwestern Medical Center in Dallas. “Coffee does not seem to worsen AFib so there is no need to stop drinking it. However, we cannot say starting to drink coffee would prevent AFib or prevent long-term cognitive decline.”

The study's limitations include the fact that researchers measured participants’ cognitive ability and coffee consumption at the same point in time. This means that the study could not evaluate differences in cognitive decline with age, and that the reported current coffee drinking may not reflect changes in consumption over the previous years. As a cross-sectional study taking place at one point, it cannot establish a cause-and-effect relationship between drinking coffee and cognitive performance. Additionally, the study may not be generalizable to other populations as it included a mostly white population in Switzerland, where people tend to drink espressos.

“To detect a relevant cognitive decline, a follow-up of at least 5-10 years is required. However, the nutritive habits including coffee consumption reported by participants reflect exposure over many years and we likely see here the results of this,” Barbagallo said.

Study details, background or design:

• The study included 2,413 people (average age 73; 27% women) with atrial fibrillation enrolled in Swiss Atrial Fibrillation Cohort Study (Swiss-AF) between 2014 and 2017. Swiss-AF is ongoing at 14 centers across all language regions in Switzerland.
• Participants had undergone at least eight years of monitoring for stroke, mini-stroke, inflammation blood markers and blood-clotting, brain imaging and repeated cognitive testing. Patients were excluded from the analysis if they had experienced only brief episodes of AFib that had resolved without treatment, or if they were unable to give informed consent.
• At enrollment, participants reported their caffeinated coffee consumption over the past year, with responses summarized as less than one cup a day, one cup a day, two- to three-cups a day, four- to five-cups a day and more than five cups a day. Size of cup or concentration of caffeine per cup was not quantified. The addition of creams, sugars or flavors was not considered.
• At enrollment, participants completed various cognitive tests measuring verbal skills, executive functioning, memory, processing speed, visual-motor coordination and attention. These were combined into an overall rating of cognitive ability called the Cognitive Construct (CoCo). Participants also completed a 30-point screening test for cognitive impairment, the Montreal Cognitive Assessment, gauging visuospatial and executive functions, naming objects, memory, attention, language and abstraction abilities.
• Participants were also evaluated for depression using the Geriatric Depression Scale so researchers could evaluate whether cognitive performance had likely been altered by depression.

Processed plant-based meat alternatives linked to depression risk in vegetarians

 

There is mounting evidence suggesting that ultra processed foods (UPF) are bad for our health; but if you stick to a vegetarian diet, is that still the case?  Plant-Based Meat Alternatives (PBMA) are considered to be ultra-processed foods and may be associated with similar harms. 

In the first study of its kind, published in Food Frontiers, researchers from the University of Surrey found that vegetarians who consumed PBMAs had a 42% increased risk of depression compared to vegetarians who refrained from PBMAs. 

The study, which was led by Hana Navratilova, analysed data from the UK Biobank and found no notable differences in intake of sodium, free sugar, total sugar, or saturated fatty acids between those vegetarians who ate PBMAs and those who did not. The researchers did find, however, that those who eat PBMAs had higher blood pressure and C-reactive protein (CRP) levels, a marker of inflammation, and lower levels of apolipoprotein A, a protein associated with HDL, a “good” cholesterol; PBMA consumption was, however, also linked to a reduced risk of irritable bowel syndrome (IBS) by 40%. 

Professor Nophar Geifman, from the School of Health Sciences at the University of Surrey, and senior author of the study, said:  

"The overall findings are reassuring, suggesting that plant-based meat alternatives may be a safe option when they are part of an overall balanced diet. However, the potential link between these types of food, inflammation and depression warrants further investigation." 

The study presented some limitations due to the data collected, which was predominantly from a white population in the UK, and dietary information only being gathered at the beginning of the study, not accounting for potential changes over time. 

Professor Anthony Whetton, co-author of the study from the School of Veterinary Medicine at the University of Surrey, said: 

“Ultra-processed plant-based meat alternatives can be a useful way for people to transition to a vegetarian diet effectively, and that helps with sustainable agricultural practices.  Further research, including longitudinal studies and trials with more diverse populations, is necessary to confirm these findings and the relationship between vegetarian foods and mood." 

 

Flavonoids in polyphenols: Activating gut hormones to improve health

 Polyphenols are a diverse group of compounds that contribute to the flavor and health benefits of foods like green tea, berries, and dark chocolate. Among these compounds, flavonoids—responsible for the vibrant colors in fruits—have drawn attention due to their ability to interact with bitter taste receptors in the gut. These compounds are commonly ingested at a daily intake of 5 g and commonly associated with bitter taste.

Bitter taste receptors, like T2R46, are specialized proteins that detect bitter compounds. While they are primarily associated with taste perception on the tongue, these receptors are also present in the gastrointestinal tract, where they regulate hormone secretion and other vital functions. Researchers, led by Professor Naomi Osakabe, along with co-authors Takafumi Shimizu, Taiki Fushimi from the Shibaura Institute of Technology, and Vittorio Calabrese from the University of Catania, have realized that polyphenols activate T2R46 in the gut, triggering the release of glucagon-like peptide-1 (GLP-1), a hormone that plays a crucial role in regulating blood sugar levels. This study was made available online on November 5, 2024, and was published in Current Research in Food Science.

“Our findings show that polyphenols are more than just antioxidants—they are functional compounds capable of directly influencing gut hormone secretion,” says Professor Osakabe.

Prof. Osakabe also highlighted “Polyphenols are known to have cardiovascular disease prevention and cognitive function maintenance effects, but the mechanism behind these effects has remained a mystery for a long time. Therefore, we are focusing on the taste of polyphenols to elucidate their mechanism of action.”

To explore the interactions between polyphenols and T2R46, the team utilized advanced computational techniques, including in silico simulation techniques, which included molecular docking to predict how polyphenols bind to T2R46 and quantitative structure-activity relationship (QSAR) modeling to analyze the correlation between polyphenols structure and their binding strength to T2R46.

The simulations revealed that flavonoids exhibited the important binding interactions, facilitated by two critical amino acids in the receptor: W883.32 and E2657.39. These bonds, involving CH-π and salt bridge interactions, were essential for activating T2R46. Further QSAR analysis confirmed a strong correlation (R² = 0.9359) between polyphenol structures and their ability to bind to T2R46.

Flavonoids consistently outperformed other polyphenols and even non-polyphenolic bitter compounds, highlighting their unique role as activators of gut hormones. “These computational tools allowed us to uncover the structural secrets behind polyphenols’ ability to activate gut receptors,” explains Prof. Osakabe.

This research highlights the profound impact of polyphenol-rich diets on public health. Foods like citrus fruits, tea, and dark chocolate may naturally enhance gut hormone secretion, improving glucose tolerance and reducing the risk of metabolic disorders such as diabetes and obesity. “Our study bridges the gap between nutrition and medicine, showing how simple dietary changes can positively impact public health,” says Prof. Osakabe.

In addition to dietary recommendations, the findings offer a foundation for developing new therapies. Flavonoid-based compounds could be tailored to target T2R46, opening innovative treatment avenues for diabetes and obesity.

While the results are promising, the study emphasizes the need for further research to validate these findings in biological systems and explore the expression patterns and interactions between T2Rs, and how polyphenol-receptors influence them. With its focus on combining diet and technology, this research paves the way for healthier lifestyles and innovative medical solutions, offering hope for tackling chronic diseases through everyday foods.

Cases of whooping cough growing, but knowledge about it is lacking

Reports and Proceedings

Annenberg Public Policy Center of the University of Pennsylvania

 

image: 

Half of the public (50%) knows that Tdap protects against tetanus, 47% know it protects against diphtheria, 44% against whooping cough. Source: Annenberg Public Policy Center's ASAPH survey, November 2024.

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Credit: Annenberg Public Policy Center

PHILADELPHIA – Following a several-year lull during the pandemic, cases of whooping cough are increasing across the United States. As of Nov. 30, early U.S. data show over 28,000 cases reported this year, or six times as many as in the same period in 2023, according to the Centers for Disease Control and Prevention (CDC).

Whooping cough or pertussis, a highly contagious bacterial infection of the respiratory tract, was one of the most common childhood diseases in the 20th century and a major cause of childhood mortality, according to the CDC. Until a pertussis vaccine became available in the 1940s, over 200,000 cases were reported annually, the CDC says.

As cases rise, a nationally representative panel survey by the Annenberg Public Policy Center of the University of Pennsylvania finds that many in the public are not familiar with symptoms of the disease. Almost a third of respondents (30%) are not sure if pertussis is the same as whooping cough (it is) and not sure (30%) whether a vaccine exists to prevent it (it does).

The CDC recommends vaccination for everyone against whooping cough, which is spread by coughing or sneezing. The illness may first resemble a common cold but can produce “rapid, violent, and uncontrolled coughing fits” a week to two weeks after symptoms appear. People who are vaccinated may still get whooping cough but generally have a milder illness.

Safety reviews of two main types of whooping cough vaccines – Tdap (tetanus, diphtheria, acellular pertussis), for those 7 years and older, and DTaP (diphtheria, tetanus, and acellular pertussis) for infants and young children – show both to be safe and effective, the CDC reports.

“The MMR vaccine, which covers measles, mumps and rubella, is colloquially referred to as the measles vaccine,” said Kathleen Hall Jamieson, director of the Annenberg Public Policy Center (APPC). “Instead of speaking about the DTaP and Tdap vaccines and using the unfamiliar term ‘pertussis,’ public health communicators should reiterate that our best defense against whooping cough is the whooping cough vaccine.”

What does Tdap protect against?

The Tdap vaccine (tetanus, diphtheria, pertussis) is recommended by the CDC to be given to everyone age 7 and older, including those who are pregnant to protect their newborn.

Yet only half or less of Americans know which diseases the Tdap vaccine protects against. According to the latest Annenberg Public Policy Center health survey, when a nationally representative sample of U.S. adults is provided with a list of diseases and asked which of these diseases the Tdap vaccine protects against, a third of respondents (34%) say they are not sure.

Just 44% selected pertussis or whooping cough, 47% selected diphtheria, and 50% selected tetanus, all correct. The vast majority of respondents rightly rejected several incorrect choices – just 13% said Tdap protects against polio, 10% said pneumococcal disease such as pneumonia or meningitis, 3% selected dengue, and 1% chose Zika.

In total, almost 3 in 10 people (29%) knew all three diseases that the Tdap vaccine protects against and chose none of the incorrect ones.

The survey finds that 85% of respondents say they would be likely to recommend that a child aged 11 to 12 years old in their household or an adult in their family who is due for their 10-year booster get a Tdap vaccine. And 80% indicated that they think the Tdap vaccine is effective at offering protection against tetanus, diphtheria, and pertussis, although 15% were unsure.

Knowing the symptoms of whooping cough

Many in the public lack familiarity with the symptoms of whooping cough – in fact, when the survey respondents are shown a list of symptoms and asked which are for whooping cough, the only one almost universally recognized (83%) is coughing fits. These fits are often followed by a distinctive “whoop” sound when someone gasps for air. Low-grade fever is correctly selected as a symptom by 44%; vomiting after coughing fits by 33%; and runny nose by 30%. Under a third of respondents selected symptoms that are not associated with whooping cough: 30% incorrectly chose headache and 28% incorrectly chose chills. Only 14% said they were not sure of the symptoms.

About half of those surveyed (49%) think that a healthy adult who got whooping cough would be likely to experience moderate (34%) or severe (15%) symptoms, while 21% think the adult would experience mild symptoms, 1% think no symptoms, and 29% are not sure.