Background: The understanding of per- and polyfluoroalkyl substances (PFAS) health effects is rapidly advancing among critical populations. Therefore, the objective of this study was to assess PFAS serum levels among Lebanese pregnant women, cord serum and human milk levels, their determinants, and effects on newborn anthropometry.
Methods: We measured concentrations of six PFAS (PFHpA, PFOA, PFHxS, PFOS, PFNA and PFDA) using liquid chromatography MS/MS for 419 participants, of which 269 had sociodemographic, anthropometric, environmental and dietary information.
Results: The percentage of detection for PFHpA, PFOA, PFHxS and PFOS was 36.3-37.7%. PFOA and PFOS levels (95th percentile) were higher than HBM-I and HBM-II values. While PFAS were not detected in cord serum, five compounds were detected in human milk. Multivariate regression showed that fish/shellfish consumption, vicinity to illegal incineration and higher educational level were associated with an almost twice higher risk of elevated PFHpA, PFOA, PFHxS and PFOS serum levels. Higher PFAS levels in human milk were observed with higher eggs and dairy products consumption, in addition to tap water (preliminary findings). Higher PFHpA was significantly associated with lower newborn weight-for-length Z-score at birth.
Conclusions: Findings establish the need for further studies, and urgent action to reduce exposure among subgroups with higher PFAS levels.
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http://dx.doi.org/10.3390/toxics11050455 | DOI Listing |
Cureus
November 2024
Rheumatology, Ayachi Hospital, Ibn Sina Hospital Center, Mohammed V University, Rabat, MAR.
Introduction The objectives of this study are to assess the knowledge, attitudes, and practices of patients with chronic inflammatory rheumatism (CIR) about diet. Aiming to identify their level of understanding of the role of nutrition in symptom management, explore their perceptions about different types of foods, and analyze their current dietary habits. The study also aims to assess the impact of this knowledge and dietary changes on their CIR management.
View Article and Find Full Text PDFJ Toxicol
December 2024
Ambo University, Guder Mamo Mezemir Campus, Department of Veterinary Science, West Shewa Zone, Oromia, Ethiopia.
Plants are important components in sustaining the life of humans and animals, balancing ecosystems, providing animal feed and edible food for human consumption, and serving as sources of traditional and modern medicine. However, plants can be harmful to both animals and humans when ingested, leading to poisoning regardless of the quantity consumed. This presents significant risks to livestock health and can impede economic growth.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Nutrition and Food Sciences Department, Faculty of Home Economics Menoufia University Shibin el Kom Egypt.
Hyperlipidemia is a malnutrition disease associated with different lifestyle factors mainly high fat/cholesterol foods consumption and less physical activity. Consumption of high fiber foods (prebiotic sources) additionally to gut microbiota (GM; probiotics species) could overcome hyperlipidemia and its associated risks. Prebiotics and probiotics are known by protective effects in different diseases like diabetes, inflammatory bowel diseases, and cardiovascular diseases.
View Article and Find Full Text PDFSleep
December 2024
Department of Biology, Stanford University, Stanford, CA 94305-5020, USA.
Down syndrome (DS) is a common genetic condition affecting people worldwide. It involves cognitive disabilities for which there are no drug therapies. The Ts65Dn mouse model of DS shows cognitive impairment due to a reduction in neuron number and connectivity as well as excessive neuronal activity, as GABA antagonist treatment restores memory in these mice.
View Article and Find Full Text PDFAppetite
December 2024
Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, The Netherlands. Electronic address:
Reduction of food fat content often comes at the cost of sensory appeal. Given that odours can enhance various fat-related sensory characteristics, their use as fat substitutes seems promising. This cross-over study investigated whether sensory characteristics of a low-fat product (dairy milk) can be enhanced by the addition of a fat-related aroma (cream) and whether this influences subsequent eating behaviour within an ecologically valid scenario.
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