Meat preservatives and fertiliser use linked to Alzheimers

Preservatives added to meat and processed food may be contributing to a huge increase in diseases such as Alzheimer's, Parkinson's and Type II diabetes, according to research released today by the Journal of Alzheimer's Disease.

A report in Perth Now quotes scientists as saying that

sodium nitrite, which is added to meat and fish to destroy toxins, reacts with proteins in the meat, damaging human DNA cells similar to aging.

The problem is compounded by an increase in human exposure to nitrogen-containing fertilisers from soil run-off and water contamination.

Study author and professor of pathology and lab medicine at Rhode Island Hospital in the US, Suzanne de la Monte,

found that a massive rise in fertiliser and processed food sales coincided with an increased prevalence of Alzheimer's, Parkinson's and type 2 diabetes in the US.

``In essence, we have moved to a diet that is rich in amines and nitrates, which lead to increased nitrosamine production. Nitrites and nitrates belong to a class of chemical compounds that have been found to be harmful to humans and animals,'' Ms De la Monte says.

``The relatively short time interval for such dramatic increases in death rates associated with these diseases (Alzheimer's, Parkinson's and type 2 diabetes) is more consistent with exposure-related causes rather than genetic changes.''

If this study is correct we can look forward to ever-increasing numbers of Alzheimer's and Parkinson's sufferers. Both these diseases create great suffering, both for patients and their families, and create a huge burden on the health system.