To Turn Up the Heat in Chilies, Just Add Water!

Newswise — Biologists have learned in recent years that wild chilies develop their trademark pungency, or heat, as a defense against a fungus that could destroy their seeds. But that doesn’t explain why some chilies are hot and others are not.

New research provides an answer: Hot chilies growing in dry areas need more water to produce as many seeds as non-pungent plants, but the Fusarium fungus is less of a threat in dryer environments so chilies in those areas are less likely to turn up the heat. In wetter regions, where Fusarium thrives, wild chilies build up their reserves of spicy capsaicin in self-defense.

“Despite the reduced benefit of pungency in dry environments, hot plants still occur there, as does the deadly fungus. That suggests that the greater presence of non-pungent plants that produce substantially more seeds is the result of a fitness-based tradeoff,” said David Haak, lead author of a paper describing the research published Wednesday (Dec. 21) inProceedings of the Royal Society B. The Royal Society is the United Kingdom’s academy of science.

Haak, a post-doctoral researcher at Indiana University, conducted the research as part of his doctoral work at the University of Washington. Co-authors of the paper are Leslie McGinnis of the University of Michigan, who did the work while a UW undergraduate; Douglas Levey of the University of Florida and Joshua Tewksbury, a UW biology professor who leads the research group.

The scientists examined pungency differences by comparing the proportion of pungent plants with that of non-pungent plants in 12 populations of wild chilies in southeastern Bolivia along a 185-mile line that gradually progressed from a relatively dry region to a wetter region. They conducted plant censuses in focal populations five times between 2002 and 2009, and tagged plants in each census so they could determine new seedlings the next time.

They found that, starting in the dryer northeast part of the section, 15 to 20 percent of the plants had pungent fruit, and pungency increased along the line toward the wetter southwest, where they never found a single plant that did not produce pungent fruit.

They also selected three populations of chili plants that each produced both pungent and non-pungent fruit and spanned the range of rainfall and pungency differences. They then grew seeds from those plants in the UW Botany Greenhouse to examine what affect water availability had on pungency.

The 330 plants that resulted from those seeds were grown under identical conditions until they reached their first flowering, then were separated into two groups – one that received plenty of water and one that was stressed by receiving only the amount of water available to plants in the driest area of Bolivia from which seeds were taken.

The scientists found that under water-stressed conditions, non-pungent plants produced twice as many seeds as pungent plants. That suggests the pungent plants trade some level of fitness for protection from the Fusarium fungus, Haak said.

The researchers determined the pungent plants have developed a reduced efficiency in water use, so in dryer areas they produce fewer seeds and are more limited in reproduction. In wetter areas, non-pungent plants are at a reproductive disadvantage because they are much more likely to have their seeds attacked by the fungus.

“It surprised us to find that the tradeoff to produce capsaicin in pungent plants would involve this major physiological process of water-use efficiency,” Haak said.

He noted that over the entire range, 90 to 95 percent of the chili fruits had some level of fungal infection, and pungent plants were better able to defend themselves.

The research was funded by grants from the National Science Foundation; the National Geographic Society; Sigma Xi, the scientific research society; and the UW Department of Biology.

Released: 12/20/2011

Source: University of Washington

Related Link:

http://www.newswise.com/articles/to-turn-up-the-heat-in-chilies-just-add-water

Diet and Health..Plate Size Doesn’t Help Reduce Calories

Newswise — The size of one’s dinner plate does not help to curb energy intake or control portion sizes, according to a recent study conducted at Texas Christian University in Fort Worth.

“Smaller plates are often recommended as a way of controlling intake, but that simply isn’t an effective strategy,” said Meena Shah, senior researcher and professor of kinesiology at Texas Christian University in Ft. Worth. “There was no plate size, weight status, or plate size by weight status effect on meal energy intake.”

Researchers including Meena Shah, senior researcher, Rebecca Schroeder, lead researcher, and Walker Winn from Texas Christian University, and Beverley Adams-Huet from UT Southwestern Medical Center at Dallas examined 10 normal weight women and 10 overweight or obese women over two different days at lunch. Subjects were randomly assigned to consume lunch using either a small (21.6 cm) or large (27.4 cm) plate. The meal, which consisted of spaghetti and tomato sauce, was served in an individual serving bowl. Each subject was asked to self-serve the food from the bowl onto the assigned plate and instructed to eat until satisfied. The meal was consumed alone and without any distractions. During the second lunch, each subject went through the same procedure but using the alternative size plate.

“It is possible that plate size does not have an impact on energy intake because people eat until they are full regardless of what utensils they are using,” said Shah.

Plate size also did not affect ratings of palatability, hunger, satiety, fullness and prospective consumption in either normal weight or overweight/obese women.

“Those who were overweight/obese reported lower levels of hunger and prospective consumptions before the meals and felt less full after the meals compared to normal weight subjects despite no difference in energy consumption between two groups,” said Shah. “This suggests that overweight/obese individuals may have a lower ability to sense hunger and fullness than normal weight adults.”

The findings were published in the Journal of Human Nutrition and Dietetics in December.

Released: 1/18/2012

Source: Dick Jones Communications

Related Link:

http://www.newswise.com/articles/plate-size-doesn-t-help-reduce-calories-study-says

New Trends…Convenience Stores To Focus on Food in 2012

Newswise — CHICAGO- Convenience stores (c-stores) are not typically recognized for their food selections, but as tobacco and gas prices rise, fewer people are spending money on these items and other c-store staples. In the January 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Digital Editor Kelly Hensel writes that c-stores are beginning to shift their attention to growing their food/beverage and foodservice segments in order to compete with quick service restaurant chains.

According to data from Symphony IRI Group, the c-store channel is expected to see a growth rate of about 3 percent between 2010 and 2012, and one of the key drivers of this expansion are foodservice items. Technomic Director Tim Powell says that recently convenience stores are increasingly falling into the same consideration set as fast food restaurants. As technology and food innovation continue, c-stores will continue to capitalize on the opportunity to present consumers with better quality products with do-it-yourself customization.

C-stores are well known for their coffee bars that offer customers a way to make their coffee the way they like it. Some chains switched to a thermal dispensing system last year in order to keep coffee fresh tasting. In addition some c-stores offer hot tea reaching the previously untapped demographic of female consumers and those 50 years and older. It’s the hope that by getting consumers in the door with beverages, they will also end up choosing one of their many new food items such as breakfast sandwiches, hot dogs, made-to-order sandwiches, soups, etc.

Snacking is also becoming a key driver for all c-stores. According to a survey by Snack Factory more Americans would prefer to reach for snacks throughout the day instead of having three solid meals. Pairing foods with beverages is also a popular way c-stores can drive profits. Also due to the shifting paradigm of what is considered a snack, for example a hot dog or pizza slice as a snack instead of a meal can increase traffic at c-stores throughout the day.

Released: 1/12/2012

Source: Institute of Food Technologists (IFT)

Related Link:

http://newswise.com/articles/convenience-stores-to-focus-on-food-in-2012

Fast-Food…..What The Doctor Orders

Order what the doctor orders at your favorite fast food place - Loyola physician and nutrition specialist helps you navigate the menu to order smart.

Newswise — Counting calories doesn’t have to end when facing a fast-food menu. Between shopping excursions to the mall, juggling school activities or taking long car trips, swinging into a convenient burger or taco joint doesn’t have to mean you are entering a nutritional wasteland. “The average american consumes close to 50% of his or her meals outside of the home and fast- food restaurants are abundant,” said Dr. Jessica Bartfield, internal medicine who specializes in nutrition and weight management at Gottlieb Memorial Hospital, part of Loyola University Health System. “By following a few rules, you can keep any fast food meal in calorie check.”

Dr. Bartfield likes sandwich shops that allow customers to load up on vegetable toppings, which adds nutritional value, and also pass on higher-calorie ingredients like cheese and dressings. “I am also a fan of fast-food places that offer soup or even chili as soup can be a terrific option, particularly ones loaded with veggies, lean meats and beans,” she said. “Be careful to avoid the cream- or cheese-based soups and beware the bread bowl, which can increase the calories by up to 1,000.”

Dr. Bartfield’s Fast-Food Favorite Five:

1 – “Select grilled rather than fried. A fast-food grilled chicken sandwich has 470 calories and 18 grams of fat while the fried version has 750 calories and 45 grams of fat.”

2 – “Hold off on cheese, mayonnaise and salad dressings unless low-fat options are available. Cheese can add an additional 100 calories or more per serving, as does mayonnaise and, often, you won’t miss the taste when ordering the plainer versions.”

3 – “Order the smallest size available. Go for the single burger rather than the double and for the small fry rather than bonus-size.”

4 – “Skip sugar-sweetened drinks, which are usually absent in nutritional value and don’t make you feel more satisfied. These calories quickly add up leading to excessive calorie consumption, especially at restaurants offering free refills on drinks.”

“5 – Save half of your order for your next meal. You save calories, save time and also save money.”

Released: 12/14/2011

Source: Loyola University Health System

Related Link:

http://newswise.com/articles/fast-food-picks-that-won-t-wreck-your-waistline

Professor Offers Holiday Tipping Advice During the Economic Downturn

Newswise — DURHAM, N.H. – With pocketbooks stretched even more during the holidays this year, Americans may find it difficult to tip their service providers as much as they would like to, but according to a University of New Hampshire professor who researches service expectations, consumers should do their best to give something.

“Giving a gift during the holiday is a fundamental part of every joyful season, and one such holiday extra is the giving of a ‘tip’ to those individuals that have provided a service during the year. However, extra money for many Americans has been tight this year due to the economic times which many have not recovered from. So this time of year, when we feel obligated to buy presents and tip our various service providers, it may be difficult to decide who to drop from your gift list or reduce in tips if money to spread around is limited,” said Nelson Barber, associate professor of hospitality management at UNH.

“During the holiday season, tipping is more a gesture of thanks to individuals who provide services on a regular basis to you and your family,” Barber says. “We all know that both gifts and tips are great, and for many, holiday tips can make a huge difference in their annual income.”

How important are tips? According to a survey by PayScale, personal-care workers, including makeup, barbers, hairdressers, nail technicians, and cosmetologists, receive 25 percent of their income from tips.

Barber offers the following tipping advice:

How Best to Tip?
Prioritize your most important service providers by considering those who have provided you services and the extent of interaction with them, particularly those who may not be that obvious, even if you may not have tipped them regularly. “Do not make your tipping decision solely based upon ‘an implied obligation.’ At the top of your list should be those individuals that enhance your life considerably,” he says.

Think about the valued housekeeper or the barber that squeezes you in or the individual that delivers your newspaper to the front door when it is raining or snowing saving you the walk down the driveway. “These are the people that should receive the top dollars rather than infrequently used service providers,” Barber says.

How much should I tip?
When deciding how much to tip, remember that tipping is discretionary. Consider the length of time you have been receiving the service and whether you live in an urban or rural setting where tipping levels may vary. Consider the relationship to the service provider. Are you close? Is the relationship informal?

“If you don’t think tipping is necessary in a particular circumstance, then don’t tip. The following is a guide and amounts have been adjusted for today’s economic conditions. It is not implying a moral duty to tip. If you are using a service that is widely known to be a tipped service, such as hair salons and valet parking, then tip for good service,” Barber says.

Some suggestions for minimum tipping are:
• Day care provider: $20 and a gift from your child
• Parking garage attendants: $20 or a gift
• Housekeeper: no more than one week’s pay or a gift
• Nanny: no more than one week’s pay or a gift from you and your child
• Newspaper carrier: $15 or a gift
• Package carrier: a gift of no more than $15
• Home caregiver: no more than one week’s salary or a gift
• Pet groomer: 25 percent the cost of a session or a gift
• Baby sitter: no less than half one evening’s pay
• Hairstylist for women: minimum half the cost of one visit. Tipping the owner who provides you the service: yes at your discretion.
• Hairstylist for men: minimum half the cost of one haircut.
• Manicurist: $10
• Sanitation worker: $5 to $10
• Mail carriers working for the United States Postal Service may not accept cash gifts, checks, gift cards, or any other equivalent.

If consumers need to reduce their tipping amounts, Barber suggests adding a note of thanks with the tip.

“I find, depending on the service provider, including a note expressing how much you appreciate them adds value and can make the gift mean more even if the amount given is less,” Barber says. “Service workers depend on these gifts as part of their income. So unless you’ve lost your own job, or are having financial troubles of your own, try to give.”

Released: 12/5/2011

Source: University of New Hampshire

Related Link:

http://www.newswise.com/articles/unh-professor-offers-holiday-tipping-advice-during-the-economic-downturn

15 Ways To Go Green This Holiday Season

Newswise — The holiday season is traditionally a time of plenty, but it can also be a time of excess. The average American household generates 25 percent more trash during the holiday season. And who has never thrown away freezer-burnt leftovers because nobody got around to eating them? Add in all the energy use from extra travel and hospitality, and last six weeks of the year end up having quite an impact on our natural resources.

The Sustainability and Environment Management Office at Vanderbilt University has put together a list of 15 actions everyone can take to reduce holiday waste and make the season a little greener.

Food:
• Choose to serve meat and vegetables that are locally and sustainably grown.
• Consider serving less meat and more vegetables. Meat requires more resources to produce than veggies.
• Plan for fewer leftovers to minimize food waste.

Travel and entertaining
• Carpool, encourage guests to carpool, and offset the carbon footprint of any air travel at carbonfund.org, coolpass.com or e-bluehorizons.com.
• Turn your thermostat down when you are traveling or having a party—extra guests generate more heat.
• Send e-cards and e-vites or make holiday phone calls instead of mailing paper greetings and invitations.
• Use reusable, recyclable or recycled plates, napkins and utensils.
• Provide recycling containers for your guests. Recruit the kids to collect and sort items.

Decorating:
• Buy a live tree with a rootball and replant it after the holidays if you can. Or use your town’s tree chipper service to recycle your tree into mulch.
• Swap ornaments and decorations with friends instead of buying new ones.
• Decorate using items you already have or items that can be reused and enjoyed after your event, such as whole fruit, small plants, and herbs.
• Decorate with fewer lights—consider alternatives like popcorn strings.
• Put your holiday lights on a timer. If you buy lights, choose LED lights, which use less energy.

Gifts
• Consolidate shopping trips to save time, gas, and hassle and reduce greenhouse gas emissions.
• Give gifts that require minimal packaging or wrapping—tickets, gift cards, antiques, charitable contributions or even just the gift of your time. Consider placing gifts in packaging that can be reused, such as baskets, bags, or fabric wrappers.

Released: 11/15/2011

Source: Vanderbilt University

Related Link:

http://www.newswise.com/articles/15-ways-to-go-green-this-holiday-season

Move Over Vegetarians, Make Way for the Flexitarians

Newswise — CHICAGO- While the number of consumers who follow strict vegetarian or vegan diets in the U.S. is relatively small, research shows that the number of consumers who are reducing their consumption of animal-based products is on the rise.

These “occasional” vegetarians (also called flexitarians) can be categorized into two groups, semi-vegetarians and meat reducers. Semi-vegetarians follow a vegetarian diet part of the time, but still eat some meat and dairy products. Meat reducers are not trying to follow a vegetarian diet, but are just trying to reduce the amount of meat they eat. In the November 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how manufacturers are increasingly targeting these groups with better-tasting products, attractive packaging and product variety.

Due to the increasingly popular flexitarian lifestyle, large food manufacturers like Kraft Foods, ConAgra Foods, General Mills, and others have acquired smaller vegetarian food producers or launched their own lines of vegetarian food products. Three-quarters of MorningStar Farms’ consumers are flexitarians; therefore the company is constantly developing new flavors and products that appeal to these consumers.

In the past, processed vegetarian burgers were bland and tough, and usually only die-hard vegetarians were the targeted consumers. There are an increasing number of people who are interested in eating healthier or want to reduce their meat intake without sacrificing taste. Whereas today, updates in processing technologies, food flavors and sauces are making it possible for vegetarian food manufacturers to create foods with more meat-like textures, better flavor and convenience that are more appealing to flexitarian consumers.

Up until recently, soy and wheat protein were the main proteins used in vegetarian meal options. But today with so many people having soy and wheat protein allergies, vegetable protein, from sources such as peas, are being used. Beans and chickpeas are especially popular in vegetarian restaurant items as well.

Released: 11/16/2011

Source: Institute of Food Technologists (IFT)

Related Link:

http://newswise.com/articles/move-over-vegetarians-make-way-for-the-flexitarians

Allergists Report That Wine May Please the Palate but Not the Immune System

Alcohol, smoking can trigger reactions or make allergies worse, allergists say

Newswise — BOSTON— While the health benefits of drinking wine in moderation continue to make news, for some with allergies even a glass a day may be difficult to swallow. At the annual scientific meeting of the American College of Allergy, Asthma and Immunology (ACAAI) in Boston, Nov. 3-8, allergists share the latest buzz on allergies to alcohol and tobacco.

“Although it’s rare, allergies to alcohol can cause symptoms such as red, itchy eyes, nasal congestion, upset stomach and difficulty breathing,” said allergist Sami Bahna, MD, ACAAI past president, and chief of Allergy and Immunology at Louisiana State University Medical School in Shreveport. “In most cases, simply understanding what triggers the allergic reaction will help the person find an alternative drink to enjoy.”

Reactions can be triggered by naturally occurring ingredients in beer and wine, including barley, ethanol, grapes, histamine, hops, malt, oats, tryptamine, tyramine, wheat, and yeast. Other potential allergens may be introduced to beer and wine during processing, including egg whites, which are sometimes used as a filtering agent, and sulfites, which occur naturally in wine but also may be added as a preservative.

Allergic reactions to alcohol can produce minor symptoms such as rash, or life-threatening reactions including asthma attacks and anaphylaxis. In his presentation, Dr. Bahna discusses case studies of patients who experience symptoms of asthma and anaphylaxis after drinking wine or beer. He points out that wine, particularly red wine, contains chemicals called tyramines that commonly cause headache.

“Individuals can be allergic to the alcohol itself or an added ingredient, but even when people are not allergic, they may not realize that alcohol can worsen existing allergy symptoms, particularly food allergies,” Dr. Bahna added.

Similar to diagnosing a food allergy, Dr. Bahna explains, once an allergist helps someone pinpoint which allergens are causing a reaction, simply avoiding the beverage is the best solution.

Dr. Bahna also shared research related to tobacco smoke and its effect on allergic disease. While it may seem like common sense that tobacco smoke as a strong irritant worsens asthma, it can also affect seasonal allergy sufferers. Studies show that exposure to smoke can enhance sensitivity to airborne substances like pollen and mold spores, which wreak havoc during spring and fall allergy seasons each year.

“The health risks of tobacco smoke are widespread whether your exposure is a result of active smoking, passive exposure through second-hand smoke, or indirect exposure from pregnant mother to her unborn child,” said Dr. Bahna. “People with allergies and asthma should be especially careful to avoid any exposure to tobacco smoke.”

Studies show that tobacco smoke:

• enhances sensitivity to airborne substances like pollen or spores
• increases bronchial sensitivity to specific irritants
• paves the way to the development of asthma
• worsens asthma
• increases the risk of developing COPD
• increases the risk of emphysema and lung cancer.

Allergists have the training and expertise to treat more than just the allergy symptoms. Those who suspect they have reactions to alcohol, food, or tobacco should be evaluated by an allergist—a doctor who is an expert in diagnosing and treating allergies and asthma. To learn about allergies and asthma, take a free relief self-test or find an allergist near you visit http://www.AllergyAndAsthmaRelief.org.

Released: 10/26/2011

Source: American College of Allergy, Asthma and Immunology (ACAAI)

Related Link:

http://www.newswise.com/articles/wine-may-please-the-palate-but-not-the-immune-system-alcohol-smoking-can-trigger-reactions-or-make-allergies-worse-allergists-say-alcohol-smoking-can-trigger-reactions-or-make-allergies-worse-allergists-say

 

Food and Nutrition News….Students Coax Yeast Cells to Add Vitamins to Bread

In campus labs, the students developed a genetically engineered yeast to add vitamin A to the diets of malnourished people. Photo Credit: Will Kirk, JHU

Newswise — Any way you slice it, bread that contains critical nutrients could help combat severe malnutrition in impoverished regions. That is the goal of a group of Johns Hopkins University undergraduate students who are using synthetic biology to enhance common yeast so that it yields beta carotene, the orange substance that gives carrots their color. When it’s eaten, beta-carotene turns into vitamin A.

The students’ project is the university’s entry in iGEM, the International Genetically Engineered Machine competition. After a regional judging earlier this month, the undergraduates’ project, called VitaYeast, has advanced to the iGEM finals, scheduled for Nov. 5-7 at the Massachusetts Institute of Technology. In the annual iGEM contest, students from around the world present projects based on synthetic biology, a burgeoning field in which researchers manipulate small bits of DNA and other biological material to make cells carry out new tasks.

The Johns Hopkins participants say that no matter what happens at the iGEM finals, they will continue to tout their enhanced bread as a relatively simple way to help hundreds of thousands of people who are suffering from malnutrition.

Team member Arjun Khakhar, a junior biomedical engineering major, grew up in Bombay, India, where he saw widespread poverty and malnutrition. “The major problem in developing countries right now is not that people are hungry and starving because they don’t have enough food,” he said. “What people don’t have now is the [right type of] food that they need to survive. Vital nutrients like vitamins are just missing from their diets, because they can’t afford fruits and vegetables. That’s what we wanted to provide through VitaYeast.”

Producing a new food to save malnourished people around the globe may sound like an audacious goal for a group of 15 to 20 students who haven’t yet picked up their college diplomas. But Arjun doesn’t think so. “How do I get the idea in my mind that I want to change the world?” he said. “I would ask, How can you not have the idea that you want to change the world?”

To curb global malnutrition, Arjun and his teammates envisioned an enhanced starter dough that could be shared easily and cheaply among large groups of impoverished people. The bread baked from this dough could avert health problems that occur when vitamins and other nutrients are missing from their diets. Such health problems can be serious. The World Health Organization has described vitamin A deficiency as the leading cause of preventable blindness in children.

Yeast, which helps make bread rise, does not normally produce vitamins. To make this happen, the students, representing a variety of science majors, had to genetically tweak the single-cell microbes. The team members figured out how to add to yeast cells certain DNA sequences that triggered a series of biochemical reactions that produced beta carotene. They presented that development at the iGEM regional contest and are continuing to work on yeast that also produces Vitamin C, another crucial nutrient needed in impoverished areas.

As they worked on the VitaYeast project, the students were advised by Johns Hopkins faculty members, including Jef Boeke, a leading yeast expert who is a professor of molecular biology and genetics at the School of Medicine. “One of the great things about iGEM teams, which are mostly made up of undergraduates, is that those students, frankly, will not believe that something is impossible,” Boeke said. “If you tell them that something is impossible, they will go off and do it. I find that to be very exciting.”

Working in lab space provided by Boeke and other faculty members, the iGEM students solved the science challenges and produced samples of their enhanced dough. But would VitaYeast yield bread that looks and smells good enough to eat? As all good cooks know, the proof is in the pudding — or, in this case, the bread basket. To find out, the students purchased a bread-making machine, found a simple recipe online and turned their lab into a makeshift kitchen. “We wanted to simulate the process that a regular person might go through to bake bread,” said team member Steffi Liu, a junior biomedical engineering major from Edison, N.J. “The only thing that’s different in the recipe is that we substituted our vitamin A yeast for the normal dry packaged yeast.”

The resulting bread, she said, “looks exactly the same as normal bread. Definitely the same smell! The lab smelled amazing after we baked the bread. Everybody wanted a bite of it. But obviously we can’t do that.”

Because the lab bread contains a genetically engineered ingredient that has not undergone safety testing or received approval from government regulators, the students are not permitted to eat it. But they are encouraged by the tempting aroma and traditional breadlike texture and appearance.

In recent years, some genetically engineered foods have been rejected by malnourished people merely because they did not look, smell or taste like the familiar food staples. The Johns Hopkins students are banking on greater success, partly because they are thinking small. “VitaYeast is a tiny component – it gets killed in the bread,” said Noah Young, a senior biomedical engineering major from Irvine, Calif. “We’re not genetically modifying the wheat. We’re not genetically modifying the flour or the water. We’re genetically modifying something like 1 percent of the bread recipe. When you bake VitaYeast bread and you look at it, it looks like normal bread.”

As part of the project, team member Ashan Veerakumar, a senior neuroscience major from Toronto, will survey Baltimore area residents about whether they would eat genetically modified food, particularly if it could improve their health. “The thing we’re trying to find out here,” Ashan said, “is whether our project is something the public will accept.”

He and some of the other team members are also looking for outside funding to continue pushing the VitaYeast project forward. Yet before VitaYeast bread can make its way to malnourished people, it must overcome many hurdles, including animal testing and rigorous regulatory reviews.

Still, faculty adviser Boeke is not betting against his student scientists. “Could this notion of releasing a genetically modified organism in a Third World country ever happen?” he asked. “Personally, I think the answer is yes.” Some of the iGEM students, Boeke said, “were ready to rush off and do it right away, and we had to restrain their enthusiasm.” Another faculty member, who is a bioethicist, was called in to urge the students to be more patient in pressing toward their goal. “She’s helped the students understand what the steps are needed to get to that point,” Boeke said. “That will certainly be a multiyear process, at best. But I think it could happen.”

Released: 10/25/2011

Source: Johns Hopkins

Via Newswise

Related Link:

http://www.newswise.com/articles/students-coax-yeast-cells-to-add-vitamins-to-bread

Coffee Consumption Associated With Decreased Risk for Basal Cell Carcinoma

Newswise — BOSTON — Caffeine could be related to an inverse association between basal cell carcinoma risk and consumption of coffee, a study found.

The prospective study, presented at the 10th AACR International Conference on Frontiers in Cancer Prevention Research, held Oct. 22-25, 2011, examined the risks of basal cell carcinoma (BCC), squamous cell carcinoma (SCC) and melanoma in connection with coffee consumption and found a decreased risk for BCC only.

“Given the nearly 1 million new cases of BCC diagnosed each year in the United States, daily dietary factors with even small protective effects may have great public health impact,” said researcher Fengju Song, Ph.D., a postdoctoral fellow in the department of dermatology at Brigham and Women’s Hospital and Harvard Medical School. “Our study indicates that coffee consumption may be an important option to help prevent BCC.”

Data were taken from the Nurses’ Health Study (Brigham and Women’s Hospital) and the Health Professionals Follow-Up Study (Harvard School of Public Health). In the Nurses’ Health Study, 72,921 participants were followed from June 1984 to June 2008. In the Health Professionals Follow-Up Study, 39,976 participants were followed from June 1986 to June 2008.

The researchers reported 25,480 incident skin cancer cases. Of those, 22,786 were BCC, 1,953 were SCC, and 741 were melanoma.

Song and colleagues reported that women who consumed more than three cups of coffee per day had a 20 percent reduction in risk for BCC, and men who consumed more than three cups per day had a nine percent risk reduction compared with people who consumed less than one cup per month.

The amount of coffee consumption was inversely associated with BCC risk. Those in the highest quintile had the lowest risk, with an 18 percent reduction for women and a 13 percent reduction for men.

Song and colleagues were surprised by the inverse connection in BCC cases only. Animal studies have suggested an association between coffee intake and skin cancer risk, but epidemiologic studies have not conclusively shown the same results, they said.

“Mouse studies have shown that oral or topical caffeine promotes elimination of UV-damaged keratinocytes via apoptosis (programmed cell death) and markedly reduces subsequent SCC development,” Song said. “However, in our cohort analysis, we did not find any inverse association between coffee consumption and the risk for SCC.”

Song said that additional studies specifically addressing the association between coffee consumption and BCC and the mechanism behind this association are warranted.

Released: 10/19/2011

Source: American Association for Cancer Research

Via Newswise

Related Link:

http://www.newswise.com/articles/coffee-consumption-associated-with-decreased-risk-for-basal-cell-carcinoma