New study urges people to ... Get off foie gras

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New study urges people to ... Get off foie gras

http://www.goldcoast.com.au/article/2007/09/19/2922_more-health.html

PROTESTS aside, there may be another reason to pass on the foie gras.

Scientists report that these livers of overstuffed waterfowl contain

abnormal proteins that, when fed to laboratory mice, caused them to quickly

develop the protein clumps themselves.

Various human diseases -- among them Alzheimer's, Parkinson's and rheumatoid

arthritis -- are associated with these clumps, known as amyloids.

The new paper provides no direct evidence that people are in danger. But the

researchers do suggest that some people avoid indulging.

Foie gras is a traditional food in France and throughout Europe where,

interestingly, amyloidosis is more common than the US.

" It used to be just the French restaurants, but now every gastro-pub

incorporates foie gras, " said Terry McNally, a Philadelphia restaurant

owner.

So why is this heavy, fat-rich delicacy also rich in amyloids?

Put simply, force-feeding makes animals sick. To produce the succulent

livers, tubes are inserted into the birds' throats and corn mush is pumped

in, massively inflating the animals and making them tasty.

When animals are stressed for any number of reasons, their livers go into

overdrive, making more of a specific type of protein that is linked to

inflammatory rheumatoid arthritis. If the stress is prolonged, the excess

protein may build and bunch as amyloids -- first in the delicious fowl

liver, then elsewhere.

Human livers, too, can be overwhelmed by amyloids in conjunction with

chronic inflammatory disorders. Between 4 per cent and 5 per cent of people

with rheumatoid arthritis, for example, come down with amyloidosis, a

massive and sometimes fatal influx of amyloids into organs.

Each amyloid disease involves the clumping of a different protein.

Alzheimer's amyloids don't match arthritis amyloids, for example.

Before they form amyloids, however, these proteins are often part of a

normal, healthy organism.

It is only when proteins encounter contagious abnormal proteins such as

those now found in foie gras that things may go south.

" They get into vital tissues and compromise the function of that organ, "

said Dr Alan , the study's lead author.

Dr said neither he nor his colleagues had any connection with animal

rights groups.

Nevertheless, for animal rights groups already at odds with foie gras, the

scientific evidence may sound too good to be true.

Activists believe force-feeding animals is cruel. In Chicago, restaurants

can no longer serve foie gras. California has outlawed it, effective in

2012. Foie gras is banned in all of Israel. Philadelphia, too, is

considering taking a stance on the issue.

For the University of Tennessee study, 18 mice -- all made to be susceptible

to amyloidosis -- were divided into two groups. Eight were fed foie gras;

the other 10 ate a more plebeian diet.

All those given foie gras had developed amyloids within eight weeks. The

others took more than twice as long, on average.

The amount of foie gras given to the mice would equal about 1.5kg over five

days for humans, estimates. This may seem like a lot, especially

considering that even in France the annual consumption is about 200g.

Yet evidence suggests it takes very little of the protein clumps to

instigate amyloidosis -- and that amyloids, rather than being digested, may

just lurk about until there are enough to cause disease. " This material can

stay in the body indefinitely, " Dr said.

This story recalls the days when gout was known as the disease of kings.

Gout is caused by a diet rich in meat, so only the wealthy and overindulgent

were afflicted.

Today, 'the new young professionals all eat foie gras', noted McNally. " But

then there's the wealth of Philadelphia; they eat it because they are used

to eating at four-star restaurants. "

In any case, the paper that 'it would seem prudent for children and adults

with rheumatoid arthritis or other diseases who are at risk ... to avoid

foods that may be contaminated by (amyloids). "