Hair Straightening and Uterine Cancer

Research conducted by the National Institutes of Health (NIH) has discovered that chemicals found in some products used to straighten hair could increase a woman's risk of developing uterine cancer. A study was performed over the course of 11 years with over 30,000 women between the ages of 35-74. Throughout this time, 378 women were diagnosed with uterine cancer. Women who use these products occasionally (less than 4 times per year) have a 1.64% risk, which is statistically insignificant. Those that use the products more than 4 times per year have about a 4.05% risk of developing this disease by the age of 70. Upon further exploration, surprisingly, there were no associations found between uterine cancer and other popular hair techniques (highlighters, hair dyes, perms, and bleaches). This was a particularly interesting finding because there is typically a higher risk for other cancers associated with permanent dye use.  

In the study, about 60% of the women diagnosed with uterine cancer self-identified as Black. It is hypothesized that this is due to the higher product use, so their exposure to such chemicals would be more prominent. While our bodies have mechanisms to metabolize and eliminate these chemicals, regular exposure to them can have dangerous consequences to one’s health. The location of absorption plays a big part in this situation, the scalp, where most chemicals and hair straighteners are applied, can absorb more chemicals than other parts of the body. These chemicals can do many things to the body but one of the most concerning is the alterations done in the genetic coding of cells which can result in cancerous growth. The article goes further into detail about the chemical ingredients in the products causing disruptions, some of which have been associated with cancer and disturb endocrine compounds affecting body functions, fertility, and puberty. 

This study on how chemicals found in hair products could lead to uterine cancer is not meant to scare women to stop using straighteners. Rather, to educate and caution against the overuse of these products. There is still further research needed on the relationship of the products and their impact on different races, nevertheless, this article was definitely an eye-opener.  

A Genetic Fix to Put the Taste Back in Tomatoes

Dr. Harry J. Klee and his colleagues from University of Florida, explain how the delicious taste of tomatoes has been drained over the decades. Your average tomatoes found at the supermarket contain a bland taste, sugar and chemicals. Over the course of years, they sequenced the full genome of 400 tomatoes heirloom, wild and modern. After analyzing they were able to identify 26 genes providing flavorful volatiles. Dr. Klee produced these tomatoes and held a taste panel of different groups. Between men and women, between young and old, between foodies and nonfoodies.  From the results he walked alway bothered, we have trained the young generations to pick the supermarket tomatoes than a good old flavorful tomato. For those who did enjoyed the tasty tomatoes or who is interested may for a small donation of $10 receive a packet of seeds of this new best-tasting heirloom and modern variety.

U.S.D.A. Approves Modified Potato

     The U.S.D.A has approved a genetically modified potato created by the J. R. Simplot Company for commercial planting as announced on November 7th, 2014.

     A potato was genetically modified to reduce amounts of a potentially harmful ingredient. The Potato’s DNA was altered to reduce the amounts of acrylamide. Acrylamide is a chemical that is suspected of causing cancer when the potato is fried. As well as reducing harmful chemicals, this new potato also resists bruising. For financial reasons, this is a huge breakthrough.

     The company hopes that the new potato will not only benefit farmers but also the consumers. However, with the great discovery comes some negativity and questioning. The company fears that consumers will fear the safety of the GMO. A company well known by many, McDonalds has already rejected them. Many people fear GMOs because of the way they are genetically modified. However, unlike all the other potatoes, this specific kind does not contain the genes of any other species such as bacteria, like other crops do. This potato contains fragments of potato DNA that “silence” four specific potato genes that produce certain enzymes.

     “We are trying to use genes from the potato plant back in the potato plant,” said Haven Baker, who is in charge of the potato development at Simplot. “We believe there’s some more comfort in that.”

     I think this is actually a pretty cool thing. While I was unaware that GMOs contain genes of other species, it’s nice to know these potatoes will not. If the new potato can help farmers and consumers, I say why not. Plenty of crops are already genetically modified and since this specific GMO will do nothing except reduce bruising and reduce a harmful chemical, I think it’s a great idea and I think it’s great that it was approved.

Article: http://www.nytimes.com/2014/11/08/business/genetically-modified-potato-from-simplot-approved-by-usda.html?_r=0