New research suggests that a compound found in fatty goose and duck liver may be linked to a rare disease called amyloidosis, opening the door to a potential link between the delicacy and a host of other amyloid-related diseases ranging from Alzheimer's disease to type-2 diabetes.
Researchers say it's the first known evidence that a food product can speed the production of amyloid protein in animals. An abnormal buildup of amyloid deposits is linked to a variety of diseases, including rheumatoid arthritis, type-2 diabetes and others.
Amyloid is commonly found in waterfowl, but researchers say their concentration is especially high in force-fed birds, such as those used in the production of foie gras.
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