Objective: The aim of this study was to assess the prevalence of multiple chemical sensitivities (MCS), its co-occurrence with asthma and fragrance sensitivity, and effects from exposure to fragranced consumer products.
Methods: A nationally representative cross-sectional population-based sample of adult Americans (n = 1137) was surveyed in June 2016.
Results: Among the population, 12.8% report medically diagnosed MCS and 25.9% report chemical sensitivity. Of those with MCS, 86.2% experience health problems, such as migraine headaches, when exposed to fragranced consumer products; 71.0% are asthmatic; 70.3% cannot access places that use fragranced products such as air fresheners; and 60.7% lost workdays or a job in the past year due to fragranced products in the workplace.
Conclusion: Prevalence of diagnosed MCS has increased over 300%, and self-reported chemical sensitivity over 200%, in the past decade. Reducing exposure to fragranced products could help reduce adverse health and societal effects.
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http://dx.doi.org/10.1097/JOM.0000000000001272 | DOI Listing |
Front Plant Sci
January 2025
Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China.
Introduction: Huruan1212 (HR1212) is well-regarded for its superior eating and cooking quality in the lower reaches of the Yangtze River in China. Still, its high susceptibility to rice panicle blast and lack of fragrance have limited its further spread and utilization. and are two dominant genes known for their stable broad-spectrum resistance against rice blast fungus , while is the crucial gene that regulates rice aroma.
View Article and Find Full Text PDFPotency and quantitative risk assessment are essential for determining safe concentrations for the formulation of potential skin sensitizers into consumer products. Several new approach methodologies (NAMs) for skin sensitization hazard assessment have been developed, validated, and adopted in OECD test guidelines. However, work is ongoing to develop NAMs for predicting skin sensitization potency on a quantitative scale for use as a point of departure (POD) in next-generation risk assessment (NGRA).
View Article and Find Full Text PDFMetab Eng
January 2025
Biological Systems & Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA, USA; Joint BioEnergy Institute, 5885 Hollis Street, Emeryville, CA, USA. Electronic address:
Prenol and isoprenol are promising advanced biofuels and serve as biosynthetic precursors for pharmaceuticals, fragrances, and other industrially relevant compounds. Despite engineering improvements that circumvent intermediate cytotoxicity and lower energy barriers, achieving high titer 'mevalonate (MVA)-derived' prenol has remained elusive. Difficulty in selective prenol production stems from the necessary isomerization of isopentenyl diphosphate (IPP) to dimethylallyl diphosphate (DMAPP) as well as the intrinsic toxicity of these diphosphate precursors.
View Article and Find Full Text PDFSci Total Environ
January 2025
Department of Civil Engineering, City College of New York, New York, NY 10031, United States.
Odor emissions, primarily from anthropogenic activities like waste treatment and industrial processes, pose significant challenges in urban areas, particularly near water resource recovery facilities. While these emissions are generally not toxic, they can adversely affect community wellbeing and investment, prompting stricter regulations in some regions. For example, New York State's hydrogen sulfide guidelines are more stringent than federal standards.
View Article and Find Full Text PDFMolecules
January 2025
College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions of Japanese apricot fruit and wine produced from its macerated fruit at different levels of ripeness.
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