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Thursday January 14, 2021

Toxins in undercooked meat are linked to brain tumors

A joint USNorwegian study has concluded that foodborne pathogens may be linked to a rare type of brain cancer in adults.

Researchers from American Cancer Society and Janus Serum Center for Norwegian Cancer Registry found that people with glioma are more likely to have antibodies to toxoplasma gondii parasite, which can come from undercooked meat.

The researchers examined relationship between toxoplasma parasites that were measured several years ago in a group of people, and risk of developing a brain glioma, and it was found that a large number of people with brain glioma had large amounts of toxoplasma parasites.

Researcher James Hodge said in a press release to American Cancer Society: “This does not mean that Toxoplasma gondii definitely causes glioma in all cases. Some people with glioma do not have antibodies to toxoplasma, and vice versa.”

“The results indicate that individuals who are more exposed to Toxoplasma gondii parasites are more likely to develop glioma,” said coauthor Anna Kogel of H. Lee Moffitt Cancer Center and Research Institute in Tampa, Florida.

According to researchers, need for more research and study on a larger and more diverse group of individuals is necessary to reach final results about relationship of Toxoplasma gondii parasites to glioma.

It is reported that gliomas, which make up about 80% of malignant brain tumors, are often fatal cancers, according to what was reported on “UBI” website.

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