Food additive blamed for bacterial strains that have plagued hospitals

Screenshot 2018-01-04 at 07.46.19Two bacterial strains that have plagued hospitals around the country may have been at least partly fueled by a sugar additive in our food products, according to the Los Angeles Times.

Trehalose, a sugar that is added to a wide range of food products, could have allowed certain strains of Clostridium difficile to become far more virulent than they were before, a new study finds.

The results, described in the journal Nature, highlight the unintended consequences of introducing otherwise harmless additives to the food supply.

The disease wasn’t always such a scourge of the sick and hospitalized, and scientists have long been trying to figure out why certain strains have become so successful in recent years.

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