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Gastroenterology news

Your gut can get jet lag too: How not to waste the first days of your vacation

A dream vacation, an exotic destination, a long-haul flight and finally some well-deserved rest. The problem is that many travelers arrive at their destination only to spend the first days of their vacation struggling with ...

Birth exposes babies to maternal gut bacteria that help build early microbiomes

The very first thing many babies encounter when they're born is their mother's poop. If they're born vaginally, head down, with the face against their mother's rectum, the pressure can expel fecal material just as they are ...

2008 to 2023 saw shift in causes of cirrhosis

There have been substantial epidemiological shifts in the burden of cirrhosis in the United States during the past decade, according to a study published in the American Journal of Gastroenterology.

Q&A: Cyclospora outbreak

People across the United States are taking a closer look at their lettuce and leafy greens this summer because of an outbreak of cyclosporiasis, a gastrointestinal illness whose most notable symptom is severe, watery diarrhea.

Microbiota dysbiosis triggers intestinal cancer stemness

Scientists at National Taiwan University College of Medicine have discovered that cancer formation is not simply caused by gene mutations. Colorectal cancers primarily originate from epithelial cells that form adenocarcinomas ...

Cyclosporiasis: What to know and how to prevent it

Cyclosporiasis, a parasitic infection causing "explosive diarrhea," is making headlines across the country. Dr. Stacey Rose, associate professor of internal medicine and infectious diseases at Baylor College of Medicine, ...

Sweeteners slow growth of important gut bacteria in lab tests

Cambridge researchers have shown how commonly used sweeteners slow the growth of certain gut bacteria. One sweetener in particular—isosteviol—when combined with the antidepressant duloxetine, significantly impaired two important ...

Roasted and browned: How gut bacteria break down heated foods

Crusty bread, fried meat and roasted coffee owe their characteristic taste and browning to chemical reactions that occur when foods are heated. In the so-called Maillard reaction, amino acids—the building blocks of proteins—react ...

New approach to gene correction for iron storage disease

Hereditary primary hemochromatosis is caused by a single faulty building block in a gene. This leads to iron overload, which can have serious consequences for organs and joints. In preclinical studies, researchers have already ...

Key gut protein balances immune protection and tolerance

A protein produced by gut immune cells orchestrates both immune protection against pathogens and immune tolerance of gut bacteria, according to a study led by Weill Cornell Medicine investigators. The discovery illuminates ...

How immune cells in our gut mesentery fight salmonella

Widely recognized as the face of food poisoning, salmonella bacteria lurk in raw meat and poultry, on pets, and in unpasteurized dairy products. If untreated, extreme cases can lead to full-body infections, like typhoid fever. ...

Study reveals a distinct subtype of eosinophilic esophagitis

Researchers from Ann & Robert H. Lurie Children's Hospital of Chicago identified a distinct subtype of eosinophilic esophagitis (EoE)—a chronic allergic inflammatory disorder in which the esophagus narrows, interfering with ...

New biological clues behind coffee's benefit to liver health

In one of the most comprehensive studies of coffee and liver health to date, Cedars-Sinai Health Sciences University investigators linked higher coffee consumption with a lower risk of cirrhosis, liver cancer and liver-related ...