I am Pousali Chatterjee, and I am from West Bengal, India. I completed my undergradate and postgraduate courses in Human Physiology from Burdwan University and the latter from Calcutta University. I specialised in Endocrinology and got exposure to working with the pancreas and the associated inflammation of this organ that is caused by certain lifestyle choices, like Bisphenol-A, that can be found in the lining of canned food and all the plastic boxes or polycarbonate tableware that we use on a daily basis. I was intrigued by how our environment and food choices affect inflammation in our bodies and our overall health. Inflammation is associated with the development of many chronic diseases including heart disease, diabetes and cancer. The mechanisms driving this inflammation, however, are poorly understood and this is a major focus of my PhD project.
After I graduated from Calcutta University, I worked as a lecturer and lab instructor in my undergraduate college. I held this position for a year before moving to University College Dublin (UCD) in 2018 to undertake an MSc in Biotechnology and Business. I know it sounds off-track, ‘human physiology’ and suddenly ‘business?’, I get this question a lot! Biotechnology is revolutionising the healthcare sector, so I really wanted to learn more about the latest technologies out there. In addition, business training gave me a much more holistic understanding of problem-solution fit and how to go about asking the right questions in my research. Currently, I am pursuing my PhD under the supervision of Dr Fiona McGillicuddy and Prof. Helen Roche at UCD, exploring the role of dietary factors in driving inflammation, and possible causal role in mediating the transition of Barrett’s Oesophagus (an inflammatory disease) to Oesophageal Adenocarcinoma (cancer).
I used the term ‘Inflammation’ a couple of times, so what is it?
In simple words, inflammation is the response of the body to protect itself from injury, infection, and diseases. They can be classified as acute or chronic: acute inflammation begins following a tissue injury and lasts for a few days whereas chronic inflammation is a response to an unresolved issue within our body causing constant flaring, indicating that something adverse is going on and needs attention. Acute inflammation can go away by taking prescribed medications such as antibiotics for bacterial infections, NSAIDs, or painkillers. But for chronic inflammation, it is more challenging. This inflammation is often low-grade inflammation which can be very difficult to detect systemically. Some biomarkers like C-reactive protein, Erythrocyte Sedimentation Rate, and plasma viscosity can be helpful, however, more sensitive biomarkers to detect low-grade inflammation and associated adverse effects on health are still an unmet need. This is one area that I am studying within my PhD. If chronic inflammation is suspected, many medications can be utilised to help alleviate the inflammation, such as corticosteroids or biologics.
Continuous overstimulation of the immune system causes chronic low-grade inflammation. This can occur in an individual because of low-level continuous exposure to industrial chemicals, dietary factors (saturated fats), autoimmune disorders, or autoinflammatory diseases. The risks associated with chronic low-grade inflammation are also increased by smoking, obesity, older age, and eating food with unhealthy fat and sugar. Simple tasks such as eating right, having a proper diet, and exercising can help manage chronic inflammation. One particular disease that I am working on at the moment is Barrett’s Oesophagus – an inflammatory condition that heightens the risk of developing oesophageal cancer.
Acid reflux happens when the contents of our stomach flow up to the tube connecting our mouth to the stomach, called the oesophagus. The lower oesophageal sphincter weakens, relaxes, and lets the acid pass up to the oesophagus. Lying down after heavy meals contributes to continuous and repetitive irritation of acid to the oesophagus leading to gastroesophageal reflux disease (GORD) which can affect 10%-20% of the population. Over time, the inner cell lining of the oesophagus can change with constant acid reflux exposure, and increasing the chances of cancer forming in the oesophagus. GORD is a major risk factor for the development of Barrett’s Oesophagus.
Can diet play a role in preventing BO to OAC progression?
We hope so, as this is the major area of focus for my PhD.
Dietary fat-derived energy comes from saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Fast food and ultra-processed foods cooked in hydrogenated oil, deep-fried meat, and vegetables that are consumed by us are the most common forms of SFAs. It causes coronary artery disease and increases low-density lipoprotein levels (‘bad’ fats). SFAs are also major stimulators of inflammation, while MUFAs are not.
Managing GORD can be stressful but introducing high levels of dietary fibre, cutting down on extremely processed food, consuming low dietary fat content, increasing exercise, and waiting for 2-3 hours after dinner before going to bed and elevated sleeping will help control the acid reflux. Evidence from one particular study shows that GORD decreases significantly with weight loss. 81% had a GORD-reduced score, 65% had complete resolution and 15% had partial resolution for reflux in the study. A simple intervention like this can bring a significant change in our lives. Adding more PUFAs to our diet, like walnuts, seafood, salmon, tofu, and olive oil, can also help reduce the inflammation. In my PhD research project, we aim to establish whether modulating the nutritional microenvironment of Barrett’s Oesophagus cells can help reduce inflammation and prevent Barrett’s Oesophagus transitioning to OAC, to further understand how we can reduce cancer risk through specific nutritional approaches.
Author: Ms. Pousali Chatterjee (AllCaN PhD Candidate)
Image: Made with Biorender.com
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