French Oncologist: Alternative Smoking Reduces Mortalities but Still Harmful

An international expert in medical oncology said the concerned organizations should adopt a more realistic approach to banish smokers from cigarettes. AP
An international expert in medical oncology said the concerned organizations should adopt a more realistic approach to banish smokers from cigarettes. AP
TT
20

French Oncologist: Alternative Smoking Reduces Mortalities but Still Harmful

An international expert in medical oncology said the concerned organizations should adopt a more realistic approach to banish smokers from cigarettes. AP
An international expert in medical oncology said the concerned organizations should adopt a more realistic approach to banish smokers from cigarettes. AP

The World Health Organizations (WHO) estimates that there are around one billion smokers worldwide, a number that is not expected to decline in the foreseeable future and will likely remain steady until 2025.

An international expert in medical oncology said the concerned organizations should adopt a more realistic approach to banish smokers from cigarettes using an effective scientific methodology.

Dr. David Khayat, a renowned professor of oncology and medical oncologist in France, told Asharq Al-Awsat that “smoke-free alternatives could deliver a 10-fold reduction in smoking-attributable deaths; however, they are not harm free,” noting that “non-contagious diseases are the leading cause of death in the Middle East, accounting for 72 percent of mortalities.”

He also said “some common practices such as online shopping, regular dining in restaurants and humid weather encourage a lazy lifestyle.”

“The fundamental approach we adopted over the three past decades essentially relied on chemotherapy and hormone interventions. But the scientific research and innovation led us to advanced, more precise alternatives like the targeted therapy and immunotherapy,” he said. Khayat hailed “the discovery of another cancer-fighting treatment that targets the mutating proteins by killing the cells that contain them. These proteins are believed to be the reason behind the ability of endless division that some cancerous cells have.”

The French oncologist said “it’s important to know that cancer survives through mutations and single-cell DNA repair turnovers, which could be fought with targeted therapies,” adding that “other newly-discovered treatment methods, including stereotactic radiotherapy (or radiosurgery) help destroy tumors with high precision.”

The oncology professor said “in 2016, two researchers from Japan and the US discovered why cells sleep. Cancer is so malignant that it secretes somnifera - a sleeping pill - into the white blood cells, which causes them to go dormant. Then, scientists developed an innovative new approach: immunotherapy, a treatment method that contains antibiotic drugs to prevent lymphocytes from becoming inactive. This solution has changed the diagnosis of many cancers, including those found in the lungs, stomach and skin.”

“Nicotine, although addictive, is not the primary cause of smoking-related diseases such as cancer; smoking a cigarette means inhaling the smoke and the resulting burning ash, and this combustion process is the main reason behind many risks and toxins,” said Khayat.

Products that prevent combustion, such as electronic cigarettes, heated tobacco products and oral nicotine pouches, are “a less harmful alternative to conventional smoking.”

“While nicotine, the addictive substance, is still present in different levels in these alternatives, and thus does not make them completely risk-free, it is sufficient to shift smokers' interest away from inhaling cigarette smoke,” he concluded.



Scientists in Mexico Develop Tortilla for People with No Fridge

Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)
Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)
TT
20

Scientists in Mexico Develop Tortilla for People with No Fridge

Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)
Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)

Peering through a microscope, food scientist Raquel Gomez studies microorganisms that add nutrients and preserve tortillas for several weeks without refrigerators -- a luxury in impoverished Mexican communities.

The humble tortilla is a Mexican staple, consumed in tacos and other dishes by millions every day, from the Latin American nation's arid northern deserts to its tropical southern jungle.

Most Mexicans buy fresh corn tortillas from small neighborhood shops.

The wheat flour version developed by Gomez and her team contains probiotics -- live microorganisms found in yogurt and other fermented foods.

As well as the nutritional benefits, the fermented ingredients mean the tortilla can be kept for up to a month without refrigeration, much longer than a homemade one, according to its creators.

It was developed "with the most vulnerable people in mind," Gomez, a professor at the National Autonomous University of Mexico (UNAM), told AFP in her laboratory.

Nearly 14 percent of children under five suffer from chronic malnutrition in Mexico, according to official figures.

In Indigenous communities, the figure is around 27 percent.

The tortilla developed by Gomez is not yet commercially available, but it could benefit people like Teresa Sanchez.

The 46-year-old housewife smokes meat using a wood-burning stove in her house with wooden walls and a metal roof.

Like most of her neighbors in the town of Oxchuc, in the southern state of Chiapas, Sanchez has no refrigerator, so she uses the methods handed down by her Indigenous Tzeltal ancestors.

"My mother taught me and grandparents always do it this way," she told AFP.

"Where are you going to get a refrigerator if there's no money?"

Less than two-thirds of people in Chiapas, a poverty-plagued region with a large Indigenous population, have a refrigerator -- the lowest among Mexico's 32 states.

The average maximum temperature in Chiapas rose from 30.1 to 32 degrees Celsius between 2014 and 2024, according to official estimates.

Half of its territory is considered vulnerable to climate change.

While Oxchuc is located in a mountainous, temperate area, the lack of refrigerators forces its inhabitants to rely on traditional food preservation methods.

"We think about what we're going to eat and how many of us there are. We boil it, and if there's some left over, we boil it again," Sanchez said.

Sometimes meat is salted and left to dry under the sun.

Tortillas are stored in containers made from tree bark.

For that reason, Sanchez only shops for the bare necessities, although her budget is limited anyway.

"I don't have that much money to buy things," she said.

Gomez and her team use prebiotics -- which are mainly found in high-fiber foods -- to feed probiotic cultures and produce compounds beneficial to health, she said.

Thanks to the fermented ingredients, no artificial preservatives are needed in the laboratory developed tortilla, Gomez said.

That is another benefit because such additives have potentially toxic effects, said Guillermo Arteaga, a researcher at the University of Sonora.

One of the most commonly used additives in processed wheat flour tortillas is calcium propionate, which is considered harmful to the colon's microbiota, Arteaga said.

Although her tortilla is made from wheat flour -- a type eaten mainly in northern Mexico -- Gomez does not rule out using the same method for corn tortillas, which are preferred by many Mexicans but can go bad quickly in high temperatures.

The researchers patented their tortilla in 2023. UNAM signed a contract with a company to market the food, but the agreement fell through.

Gomez, who won an award in December from the Mexican Institute of Industrial Property, still hopes to find partners to distribute her tortillas.

She is confident that even though they were developed in a laboratory, consumers will still want to eat them.