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Microplastics Move From the Gut to Other Organs

Microplastic particles are pervasive in our environment, infiltrating water, food, and even the air we breathe, eventually making their way into various tissues of the body, including the kidney, liver, and brain. Recent research from the University of New Mexico highlights the significant impact of microplastics on digestive pathways, with findings suggesting these particles can cross the gut barrier and affect metabolic pathways in tissues. Associate Professor Eliseo Castillo leads the microplastic research at UNM, emphasizing the widespread presence of microplastics in oceans, animals, plants, tap water, and bottled water, with humans ingesting an average of 5 grams per week. Studies on laboratory animals exposed to microplastics reveal changes in metabolic pathways and immune responses, raising concerns about the potential exacerbation of underlying health conditions. Future research aims to explore the role of diet in microplastic uptake and its effects on gut microbiota, with the overarching goal of understanding and mitigating the health impacts of microplastic exposure.

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The ideas expressed here are solely the opinions of the author and are not researched or verified by AGEIST LLC, or anyone associated with AGEIST LLC. This material should not be construed as medical advice or recommendation, it is for informational use only. We encourage all readers to discuss with your qualified practitioners the relevance of the application of any of these ideas to your life. The recommendations contained herein are not intended to diagnose, treat, cure or prevent any disease. You should always consult your physician or other qualified health provider before starting any new treatment or stopping any treatment that has been prescribed for you by your physician or other qualified health provider. Please call your doctor or 911 immediately if you think you may have a medical or psychiatric emergency.

Taylor Marks
Taylor Marks is a certified holistic health coach and professionally trained chef from The Institute of Culinary Education. Her passions include the latest research in health science, culinary arts, holistic wellness, and guiding others towards feeling their best.