Health for all: Overview of Herbicide Poisoning

Health for all: Overview of Herbicide Poisoning: prevention is better than cure

Herbicides are used routinely to control noxious plants. Most of these chemicals, particularly the more recently developed synthetic organic herbicides, are quite selective for specific plants and have low toxicity for mammals; other less selective compounds (eg, sodium arsenite, arsenic trioxide, sodium chlorate, ammonium sulfamate, borax, and many others) were formerly used on a large scale and are more toxic to animals.

Vegetation treated with herbicides at proper rates normally will not be hazardous to animals, including humans. Particularly after the herbicides have dried on the vegetation, only small amounts can be dislodged. When herbicide applications have been excessive, damage to lawns, crops, or other foliage is often evident.

The residue potential for most of these agents is low. However, runoff from agricultural applications and entrance into drinking water cannot be ruled out. The possibility of residues should be explored if significant exposure of food-producing animals occurs. The time recommended before treated vegetation is grazed or used as animal feed is available for a number of products.

Most health problems in animals result from exposure to excessive quantities of herbicides because of improper or careless use or disposal of containers. When used properly, problems of herbicide poisoning in veterinary practice are rare. With few exceptions, it is only when animals gain direct access to the product that acute poisoning occurs. Acute signs usually will not lead to a diagnosis, although acute GI signs are frequent. All common differential diagnoses should be excluded in animals showing signs of a sudden onset of disease or sudden death. The case history is critical. Sickness following feeding, spraying of pastures or crops adjacent to pastures, a change in housing, or direct exposure may lead to a tentative diagnosis of herbicide poisoning. Generally, the nature of exposure is hard to identify because of storage of herbicides in mis- or unlabeled containers. Unidentified spillage of liquid from containers or powder from torn or damaged bags near a feed source, or visual confusion with a dietary ingredient or supplement, may cause the exposure. Once a putative chemical source has been identified, an animal poison control center should be contacted for information on treatments, laboratory tests, and likely outcome.

Chronic disease caused by herbicides is even more difficult to diagnose. It may include a history of herbicide use in proximity to the animals or animal feed or water source, or a gradual change in the animals’ performance or behavior over a period of weeks, months, or even years. Occasionally, it involves manufacture or storage of herbicides nearby. Samples of possible sources (ie, contaminated feed and water) for residue analysis, as well as tissues from exposed animals taken at necropsy, are essential. Months or even years may be required to successfully identify a problem of chronic exposure.

In order to recognize whether a subject is exposed to herbicides, or even accidental poisoning, now standardized analytical procedure for diagnostic investigation of biological materials have become established and these are subsumed under the term“biomonitoring”. Accurately biomonitoring is an important tool that can be used to evaluate human or animal exposure to such herbicides by measuring the levels of these chemicals, their metabolites or altered biological structures or functions in biological media such as urine, blood or blood components, exhaled air, hair or nails, and tissues  The use of urine has advantage because of ease of availability.  As such urine has been used for biomonitoring of several herbicides such as 2,4-D, 2,4,5-T, MCPA (2-methyl-4-chlorophenoxyacetic acid), atrazine, diuron, alachlor, metolachlor, paraquat, diquat, imazapyr, imazapic,  imazethapyr, imazamox,  imazaquin and  imazamethabenz-methyl with the objective to assess exposure and health risk to exposed subjects.

If poisoning is suspected, the first step in management is to halt further exposure. Animals should be separated from any possible source before attempting to stabilize and support them. If there are life-threatening signs, efforts to stabilize animals by general mitigation methods should be started. Specific antidotal treatments, when available, may help to confirm the diagnosis. As time permits, a more detailed history and investigation should be completed. The owner should be made aware of the need for full disclosure of facts in order to successfully determine the source of poisoning, eg, unapproved use or failure to properly store a chemical.

Toxicity and Management of Poisoning

There are >200 active ingredients used as herbicides; however, some of them are believed to be obsolete or no longer in use. Of these, several have been evaluated for their toxic potential and are discussed below. More specific information is available on the label and from the manufacturer, cooperative extension service, or poison control center. Selected information on herbicides, such as the acute oral toxic dose (LD50) in rat, the amount an animal can be exposed to without being affected (no adverse effect level), the likelihood of problems caused by dermal contact in rabbit (dermal LD50, eye and skin irritation), deleterious effects on avian species and toxicity to fish in water is included for some commonly used herbicides (TABLE 1). Comparative toxic doses (TD) and lethal doses (LD), of selected herbicides in domesticated species such as monkeys, cattle, sheep, pigs, cats, dogs, chickens is also summarized (TABLE 2). The information is only a guideline because the toxicity of herbicides may be altered by the presence of other ingredients (eg, impurities, surfactants, stabilizers, emulsifiers) present in the compound. With a few exceptions, most of the newly developed chemicals have a low order of toxicity to mammals. However, some herbicides such as atrazine, buturon, butiphos, chloridazon, chlorpropham, cynazine, 2,4-D and 2,4,5-T alone or in combination, dichlorprop dinoseb, dinoterb, linuron, mecoprop, monolinuron, MCPA (2-methyl-4-chlorophenoxyacetic acid), prometryn, propachlor, nitrofen, silvex, TCDD (a common contaminant during manufacturing process of some herbicides such as 2,4- D and 2,4,5-T), tridiphane and tridiphane are known to have adverse effects on development of

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Overview of Herbicide Poisoning

By P. K. Gupta, PhD, Post Doc (USA), Hon DSc PGDCA, MSc VM & AH BVSc, FNA VSc, FASc, AW, FST, FAEB, FACVT (USA), Gold Medalist, Editor-in-Chief, Toxicology International

The Merck Veterinary Manual (2016). Chapter “Herbicide Poisoning” by PK GUPTA 11^th edition, Merck & Co. Inc Whitehouse Station, NJ, USA  pp 2969-99

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Tips of the day: Vitamins for your body

Tips of the day: Vitamins for your body 

Third important requirements for your body are the vitamins.

What are vitamins and why you need them?

Vitamins are substances your body needs to grow and develop normally. Each one has a specific job to do to keep you healthy. If you don’t get enough of certain vitamins, you can have serious health problems.

Know more about essential vitamins

Here are 13 essential vitamins for our body:  Vitamins A, C, D, E, K and  the B Vitamins : thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyroxidine (B6), biotin (B7), folate (B9) and cobalamin (B12).

Out of thirteen four are fat soluble and nine are water soluble. The four fat-soluble vitamins—A, D, E, and K—are stored in the body's fatty tissues. The other nine vitamins are water-soluble and therefore must be replenished regularly because they are removed from the body in the urine. Vitamin B12 is the only water-soluble vitamin that is stored in the liver.
 
How to get enough of the 13 essential vitamins?

Best way is to eat a balanced diet from a variety of foods such as fruits, vegetables and other plant foods, including seeds, nuts and whole grains. Naturally, some of us prefer to stay away from supplements and taking pills in general.

Role of Vitamins and their food sources

A.   Fat soluble Vitamins (A D E K)

Vitamin A

Vitamin A is typically found in food sources high in cholesterol and saturated fat such as cheese, milk and cream. We want to stay away from these types of foods. So instead of consuming fatty and high cholesterol foods to get our dosage of Vitamin A, you can find it indirectly through vegetables and certain fruits. If you focus on foods rich in beta-carotene you will generate enough Vitamin A in your body.

Beta-carotene: Beta-Carotene is a natural antioxidant that is used by the body to make Vitamin A. The stronger or more intense the color of a vegetable or fruit means a higher concentration of beta-carotene content. The food that contains higher beta carotene content are:

a)      Cantaloupe (a small round melon of a variety with orange flesh and ribbed skin)

b)      Pink grapefruit

c)      Broccoli

d)     Spinach

e)      Sweet potato

f)       Carrots

g)      Mango

Vitamin D

Vitamin D is essential for the absorption of calcium and for the formation of healthy strong bones. Our largest natural provider of Vitamin D is the sun. Spending at least 20 minutes outside a day will take care of your Vitamin D needs. Our body can synthesize Vitamin D when your skin, is exposed to the sun. On the other hand, if you do not have regular access to the sun for whatever reason, in that case a D3 supplement is recommended.

Vitamin E

Vitamin E is involved in immune function and is an antioxidant. It can help protect your skin from free radical damage. Increase your intake of these foods when you feel yourself coming down with a common cold, and notice the strength of your body’s immune system in warding off minor infections. List of food rich in vitamin E include:

a)         Almonds

b)         Almond

c)         Milk

d)         Sunflower seeds

e)         Almond butter

f)         Olives

g)         Spinach

h)         Asparagus

i)          Leafy green vegetables

j)          Olive oil

Vitamin K

Our intestines typically produce Vitamin K and it’s function is primarily to allow blood clotting when you are injured. It also ensures calcium gets to the bones and blood and helps prevent calcification from occurring in the arteries and soft tissues. List of food rich in vitamin E include:

a)      Cauliflower

b)      Broccoli,

c)      Brussels sprouts

d)     Spinach

e)      Cabbage,

f)       Kale (a hardy cabbage of a variety which produces erect stems with large leaves and no compact head)

g)      Dark leafy greens

B       Water soluble Vitamins

Vitamin C

Vitamin C is an antioxidant and helps repair and regenerate collagen. It is essential for beautiful, youthful skin. The foods for vitamin C include:

a)      Broccoli

b)      Citrus fruits (use lemons)

c)      Tomatoes

d)     Cabbage

e)      Red bell pepper

f)       Brussels sprouts

g)      Papaya

h)      Strawberries

i)        Leafy green vegetables

Avoid containers of orange juice for sources as vitamin C, these products are acid-forming in the body and high in sugars.

Vitamin B

Folate: Folate is an underrated vitamin and is integral to our cellular functioning. In helps to produce and maintain new cells including red blood cells. It also helps prevent changes to DNA that may lead to cancer. Additionally, folate is vital in preventing anemia. Good sources of folate include:

a)      Sea vegetables

b)      Asparagus

c)      Collard breeds

d)     Mustard greens

e)      Romaine lettuce

f)       Parsley

g)      Cantaloupe

h)      Spinach

i)        Tomato

j)        Broccoli

B6, Niacin, Riboflavin, Pantothenic acid & Thiamin: These are all B vitamins that work as a complex, essentially providing you with energy and helping you to maintain proper brain function. They are also essential for beautiful, healthy hair. The foods that contain these vitamins include:

a)      Bananas

b)      Nutritional yeast

c)      Millet bread

d)     Mushrooms

e)      Spinach

f)       Seaweeds

g)       Green beans

h)      Peas

i)        Broccoli

j)        Avocado

k)      Coconut yogurt

l)        Sunflower seeds

m)    Collard greens

n)      Squash

o)      Sweet potato

p)      Yam (the edible starchy tuber of a climbing plant)

q)      Nuts (except peanuts)

B12: B12 helps create strong hair, nails and skin and it helps to maintain a healthy digestive system. B12 reduces fatigue and regulates our central nervous system, minimizing stress. As with other B vitamins, your gut can manufacture and synthesize missing components of the complex when your inner ecosystem is balanced with a healthy ratio of probiotics. A deficiency in B12 can be identified by symptoms of fatigue, vision problems and soreness of the mouth. Sources for B12 include:

a)         Probiotic & Enzyme Salad

b)         Nutritional yeast

c)         Sea vegetables

d)         Blue-green algae

Can one take high doses of vitamins?

High vitamin doses can be toxic and can cause imbalances in the body. Some supplements are beneficial, but they should never be relied on a replacement for a healthy diet. Instead, try incorporating some of the vitamin-rich foods into the diet to optimize our health.

Tip of the day

Always eat vitamin-rich foods including fresh greens and vegetables. 

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health problems associated with protein and EFA deficiencies

Problems associated with protein deficiency

Proteins are substances that are part of cells, tissues and organs throughout the body. Protein deficiency is common among people who live in developing countries, those who live in impoverished communities in developed countries and in the elderly who lack access to nutritious food. Protein deficiency also affects people who are born with a genetic disorder to produce certain proteins, and people with diseases that cause them to lose appetite and experience muscle breakdown.

Problems from high protein intake

Although proteins act in virtually all life-sustaining processes in your body, too much of a good thing can be bad. Athletes and bodybuilders also consume high-protein diets as a way of life for their performance needs. However, excessive protein intake has been linked to many health problems, from relatively benign and reversible conditions such as dehydration, constipation and nutritional deficiencies to obesity, heart and kidney diseases, insulin resistance and diabetes, prostate cancer, decreased thyroid function, metabolic acidosis and reduced immune function.

Second important essential requirement of our body is the essential fatty acids.

Do you know what are essential fatty acids?

Essential fatty acids, commonly known as EFAs, are fatty acids that humans and other animals must ingest because the body requires them for good health but cannot synthesize them. The term "essential fatty acid" refers to fatty acids required for biological processes.

(Please note: essential fatty acids do not include the fats that only act as fuel)

There are only two fatty acids that are known to be essential for humans:

a)     alpha-linolenic acid (an omega-3 fatty acid)

ii)  linoleic acid (an omega-6 fatty acid).

These two fatty acids cannot be synthesized by humans because humans lack the desaturase enzymes required for their production.

Some other fatty acids are sometimes classified as "conditionally essential," meaning that they can become essential under some developmental or disease conditions; examples include docosahexaenoic acid (an omega-3 fatty acid) and gamma-linolenic acid (an omega-6 fatty acid).

What are important multiple functions of FFA?  

 The most important multiple functions are made through a group of derivatives and are modified to play a part in many metabolic processes, and there is evidence to suggest that low levels of essential fatty acids, or the wrong balance of types among the essential fatty acids, may be a factor in a number of illnesses, including osteoporosis. Important functions include:

·         Cellular functions.

·         Affecting mood, behavior and inflammation.

·          Affecting cellular signalling.

·         They act on DNA (activating or inhibiting transcription factors  which is linked to pro-inflammatory cytokine production

What are the sources of FFA?

Some of the food sources of ω-3 and ω-6 fatty acids are:

a)      Fish

b)      Shellfish

c)      Flaxseed (linseed)

d)     Flaxseed oil

e)      Hemp seed

f)       Olive oil

g)      Soya oil

h)      Canola (rapeseed) oil

i)        Chia seeds

j)        Pumpkin seeds

k)      Sunflower seeds

l)        Leafy vegetables

m)    Walnuts.

What type of problems one has to face due to deficient EFA?

Essential fatty acid deficiency results in a dermatitis similar to that seen in zinc or biotin deficiency.

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Tips to improve your health: Sources of protein

Tips to improve your health: Sources of protein

a)    Tyrosine: Is precursor of dopamine, norepinephrine and adrenaline. It enhances positive mood. It is also antioxidant. High tyrosine foods include:

i)              cheese

ii)             soybeans

iii)            beef

iv)            lamb

v)             pork

vi)            fish

vii)           chicken

viii)          nuts

ix)            seeds

x)             eggs

xi)            dairy products

xii)           beans

xiii)          and whole grains

 The recommended daily intake for phenylalanine and tyrosine is 25mg per kilogram of body weight, or 11mg per pound.

b)    Valine: Essential for muscle development. Side effects of high levels of valine in the body include hallucinations. Valine is an amino acid involved in curing metabolic and liver diseases. Valine also plays a role in regulating absorption of other amino acids. High valine foods include:

i)              Cheese

ii)             Soybeans

iii)           Beef

iv)          Lamb

v)            Chicke

vi)          Pork

vii)         Nuts

viii)        Seeds

ix)          Fish

x)            Beans

xi)          Mushrooms

xii)         whole grains.

c)    Isoleucine: Necessary for the synthesis of hemoglobin, major constituent of red blood cells. Food sources of isoleucine include:

i)              Almonds

ii)            Cashews

iii)           Chicken

iv)          Chickpeas

v)            Eggs

vi)          Fish

vii)         Lentils

viii)        Liver

ix)          Meat

x)            Rye

xi)          most seeds

xii)         Soy protein.

d)    Leucine: Beneficial for skin, bone and tissue wound healing. It promotes growth hormone synthesis. Leucine is also suspected to be the only amino acid which can stimulate muscle growth, and can also help prevent the deterioration of muscle with age. High leucine foods include:

i)             Cheese

ii)            Soybeans

iii)           Beef

iv)           Chicken

v)            Pork

vi)           Nuts

vii)         Seeds

viii)        Fish

ix)           Seafood

x)            Beans

e)    Lysine: Component of muscle protein, and is needed in the synthesis of enzymes and hormones. It is also a precursor for L-carathine which is essential for healthy nervous system function. High lysine foods include:

i)             lean beef

ii)            cheese

iii)           turkey

iv)          chicken

v)            pork

vi)          soy

vii)         fish

viii)        Shrimp

ix)          Shellfish

x)            Nuts

xi)          Seeds

xii)         Eggs

xiii)        Beans

xiv)       Lentils

The recommended daily intake for lysine is 30mg per kilogram of body weight, or 13.6mg per pound. A person weighting 70kg (~154 pounds) should consume around 2100mg of lysine per day.

f)     Methionine: Is antioxidant. It helps in breakdown of fats and aids in reducing muscle degeneration. It is also good for healthy skin and nail. A deficiency of methionine can lead to inflammation of the liver (hepatitis), anemia, and greying hair. However, a diet low in methionine may also extend lifespan and reduce risk of cancer. High methionine foods include:

i)             Nuts

ii)            Beef

iii)           Lamb

iv)          Cheese

v)            Turkey

vi)          Pork

vii)         Fish

viii)        Shellfish

ix)          Soy

x)            Eggs

xi)          Dairy products

xii)         Bean

g)    Phenylalanine: Beneficial for healthy nervous system. It boosts memory and learning. It may be useful against depression and suppressing appetite. L-phenylalanine is found in most foods that contain protein, including:

i)             Beef

ii)            Poultry

iii)           Pork

iv)           Fish

v)            Milk

vi)           Yogurt

vii)         Eggs

viii)        Cheese

ix)           Soy products (including soy protein isolate, soybean flour, and tofu)

x)            Certain nuts and seeds.

The artificial sweetener aspartame is also high in phenylalanine.

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