Smoking is dangerous

Tobacco is generally consumed as cigarettes, and also as a cigar.

We know that smoking is dangerous and bad for our health.
In England, smoking is one habit that causes premature death for age group below 65.

Tobacco in cigarettes contains many destructive substances for health, such as: tar, carbon monoxide, and nicotine.

Tar can harm the respiratory tract, carbon monoxide attach itself to red blood cells and reduce its ability to carry oxygen, while nicotine can cause an addiction.
Cigarette’s smoke also contains substances that cause cancer; it can damage the lungs and other organs.

Health damages caused by cigarette’s smoke:

1. Smoke can hurt eyes, nose, and larynx
2. Asthma and allergy
3. Babies born from mothers that smoke tend to be smaller than average and the risk of sudden infant death syndrome.
4. Mouth and tongue cancer can be caused by cigarette’s smoke.
5. Pharynx and larynx cancer
6. Breath channel to the lungs is interrupted by smoke.
In the long term can cause a deviation such as lung cancer and emphysema.
7. Cardiovascular disease risk increased because of cigarette’s smoke
8. Smoking can damage the stomach layer, formed an ulcer.
In the long term can cause stomach cancer.
9. Bladder cancer
10. Cervix cancer.
11. Infertility
12. Osteoporosis for women.
13. Etc.

Genetics food allergy

Allergic reactions to foods are an important medical problem throughout the industrialized world. The occurrence of food allergy appears to be strongly influenced by genetics, but the basis of the genetic predisposition to food allergy has not been differentiated from that for atopy in general.

In addition, genetic susceptibility alone does not explain the prevalence of food allergy satisfactorily, leaving ample room to consider the importance of environmental influences (external, maternal, and gastrointestinal environment) and interactions between the host and the environment.

Several features of food allergy are highlighted in this review:
1) patients with severe food allergies are overwhelmingly atopic, but food allergy occurs only in approximately 10% of patients with other atopic diseases;
2) most patients are clinically reactive to a single food, and although a substantial minority have multiple food allergies, the variety of bonefide food allergies in a given individual is limited;
3) foods contain multiple proteins whereas only a small subset are allergenic;
4) there is likely an important contribution of the environment, becoming manifest in genetically susceptible individuals.

source : http://www.springerlink.com.