Monday 10/07/23
Section outline
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It is well established that bacteria are the main cause of infectious disease. However, evidence is now emerging that these microorganisms may be indirectly responsible for diseases where the aetiology remains unclear, including cancer and rheumatoid arthritis. The mouth contains a range of sites with different environmental characteristics which enables a diverse normal microflora to exist with a total population in the region of 1010 bacteria. Some members of the normal microflora can act as opportunistic pathogens under certain circumstances and cause the major diseases of the oral cavity, namely periodontitis (gum disease) and dental caries. The relationship between the periodontal pathogens and systemic diseases has been explored for the past 30 years. This lecture will cover the possible connection between oral bacteria and cardiovascular disease, pneumonia, preterm / low birth weight and diabetes.
Further reading:
https://www.sciencedirect.com/science/article/abs/pii/S1075996413001625?via%3Dihub
https://www.frontiersin.org/articles/10.3389/fphys.2021.709438/full -
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Further reading as pdf files.
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In this lecture, we explore the links between climate change and pandemics throughout history, including the Plague of Justinian, the Black Death, and look forward to the present and the future. We will examine how environmental conditions catalyze the emergence and spread of communicable and vector-borne diseases, propagated by habitat loss and environmental change. This lecture will also offers insights into the significance of proactive global climate policies in mitigating health risks, thus highlighting the need for a multi-sectoral approach in addressing these global challenges.
Further reading:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5812531/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4720230/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7513891/
Friel, S., Schram, A., & Townsend, B. (2020). The nexus between international trade, food systems, malnutrition and climate change. Nature Food, 1(1), 51-58 (bellow as pdf) -
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