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Gastroenterology news

New approach opens rare immune cells to genetic risk research

Much of how genetic risk leads to disease has remained hidden. In many cases, genetic variants linked to disease do not act on nearby genes along the chromosome. Instead, they influence genes located far away along the DNA ...

A new target in the gut for reducing Alzheimer's risk

A compound produced by bacteria in many people's digestive tracts increases the risk of developing Alzheimer's disease and speeds cognitive decline in dementia patients, making it a potential target for a treatment that could ...

Patients with IBD face elevated risk of psychiatric disorders

Patients with inflammatory bowel disease (IBD) face a significantly higher risk of psychiatric disorders starting two to three years before diagnosis and lasting up to a decade afterward, according to a nationwide study published ...

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.

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, ...

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 ...

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 ...