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    Natural Domoic Acid In Seafood Causes Kidney Damage In Mice
    By News Staff | February 7th 2014 06:23 AM | 1 comment | Print | E-mail | Track Comments

    The world's oceans contain algae that produce certain chemicals
    that can accumulate in seafood and are known to cause brain damage.

    This natural neurotoxin, domoic acid, is a very stable and heat resistant and is also toxic to the kidneys, but at much lower concentrations than guidance has suggested, according to an upcoming study in the Journal of the American Society of Nephrology (JASN).

    Domoic acid, also called "Amnesic Shellfish Poisoning," can accumulate in mussels, clams, scallops, and fish, and the FDA has set a legal limit of domoic acid in seafood based primarily on its adverse neurological effects. Because domoic acid is cleared from the body by the kidneys, P. Darwin Bell, PhD, Jason Funk, PhD (Medical University of South Carolina), and their colleagues looked to see if the toxin might also have detrimental effects on these organs. By giving mice varying doses of domoic acid and the assessing animals' kidney health, the team found that the kidney is much more sensitive to this toxin than the brain.

    "We have found that domoic acid damages kidneys at concentrations that are 100 times lower than what causes neurological effects," said Dr. Bell. "This means that humans who consume seafood may be at an increased risk of kidney damage possibly leading to kidney failure and dialysis."

    While the findings need to be verified in humans, the researchers would like to see increased awareness and monitoring of domoic acid levels in all seafood. They say that the FDA may also need to reconsider the legal limit of domoic acid in food due to its kidney toxicity.



    Comments

    Okay. Sea algae produce "domoic acid" which gets concentrated as we move up the ocean food chain, perhaps more in shellfish than in free-swimming fish (so imply some other articles about the subject).

    SO: which populations consume a lot of shellfish and/or fish in general? The Japanese come to mind; maybe the Chinese, maybe the Vietnamese, maybe Sicilians? There must be scientists who know a great deal about the average diet of various populations world-wide.

    AND SO: do these fish-consuming populations have greater rates of kidney failure, which is what the article above implies? The Japanese are known to have a higher rate of stomach cancer (than Westerners) ... this is usually attributed to their much greater (multiple times daily) of salty brewed soy sauce. But I don't think they're known for greater kidney failure rates ... I think Americans are tops on that, if I recall.

    Seems cut & dry and easy enough to do some very quick & rapid investigation ... with further research to confirm the hypothesis of course.
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