Cooking food thoroughly and avoiding some types of vegetables and salad during a course of antibiotic treatment could potentially reduce antibiotic resistance, by preventing bacteria carrying resistance genes getting into the gut, according to a new study.
New research from the University of Nottingham has modelled howantibiotic resistance genes build-up through lifetime exposure from food intake and antibiotic treatment. The research published today in gives new insights into long term increase in resistance genes in gut bacteria and how this could be prevented.
The research suggests that reducing intake of resistance genes is particularly effective during periods of antibiotic treatment where there is an increased risk of the retainment of genes. The researchers suggest that dietary advice should be given to those undergoing antibiotic treatment to avoid products at higher risk of carrying ARGs, , as well as ensuring that all food consumed during treatment is fully cooked.
The study also demonstrates other factors that can reduce the long-term acquisition and retainment of genes providing resistance to different classes of antibiotics.
Brasil Últimas Notícias, Brasil Manchetes
Similar News:Você também pode ler notícias semelhantes a esta que coletamos de outras fontes de notícias.
Study observes sudden acceleration of flow, generates new boundary layer -- ScienceDailyIn an experiment on how turbulent boundary layers respond to acceleration in the flow around them, aerospace engineers at the observed an unexpected internal boundary layer.
Consulte Mais informação »
Study uncovers potential new source of genetic mutations that cause neurodegenerative disease -- ScienceDailyAn international team of scientists has discovered an additional potential cause of the genetic mutations that result in rare neurodegenerative conditions such as Huntington's disease.
Consulte Mais informação »
Ancient metal cauldrons give us clues about what people ate in the Bronze Age -- ScienceDailyArchaeologists have long been drawing conclusions about how ancient tools were used by the people who crafted them based on written records and context clues. But with dietary practices, they have had to make assumptions about what was eaten and how it was prepared. A new study analyzed protein residues from ancient cooking cauldrons and found that the people of Caucasus ate deer, sheep, goats, and members of the cow family during the Maykop period (3700--2900 BCE).
Consulte Mais informação »
A healthy diet, reading, and doing sports promote reasoning skills in children -- ScienceDailyAccording to a recent study, improved overall diet quality and reduced consumption of red meat, as well as increased time spent in reading and organized sports enhanced reasoning skills among children over the first two school years.
Consulte Mais informação »
K-12 Education News -- ScienceDailyLatest research on issues in K-12 education, including curriculum, instructional methods, technology in the classroom and more.
Consulte Mais informação »
Neuroscientists successfully test theory that forgetting is actually a form of learning -- ScienceDailyNeuroscientists report the first results from experimental tests designed to explore the idea that 'forgetting' might not be a bad thing, and that it may represent a form of learning -- and outline results that support their core idea. Seemingly lost memories can be retrieved and updated by environmental cues, which means this research has implications for a range of diseases such as Alzheimer's.
Consulte Mais informação »