Dioxin deadly, research confirms

Dioxin deadly, research confirms

Following a recent push by international industrial lobbies to reduce controls on dioxin, latest research shows it still to be one of the most dangerous chemicals known.

A chlorine by-product, dioxin is mainly released into the environment through the paper and herbicide industries and from garbage incinerators. Researchers estimate that the chemical is in the bodies of every US resident who eats fish, meat or dairy products. A similar spread is likely in other industrial countries, including Australia.

New research now in the hands of the US Environment Protection Authority shows that earlier inconsistent test results flowed mainly from the fact that dioxin acts differently from other carcinogens.

"Dioxin does not damage DNA as other carcinogens do", writes Karen F. Schmidt in the April 6 US News and World Report. "Instead it works with a protein, called a receptor, that resides in the interior of most cells. Dioxin hooks to the receptor and rides into the nucleus to switch on genes that control cell growth and proliferation." Big trouble is the result if the affected cells contain DNA already damaged by other carcinogens. Because of the way it works, dioxin can cause a wide range of cancers rather than the one signature variety that earlier researchers were looking for.

New research has also uncovered other dangers. In Taiwan 128 children whose mothers ate dioxin-contaminated rice oil in 1979 suffered lower than average IQ, higher levels of hyperactivity, and slower development of coordination, perception and memory.

The US National Research Council has warned that common degenerative diseases such as Alzheimers and Parkinsons could be linked to chronic, low level exposure to dioxin and other pollutants.

Other studies in animals have found that dioxin attacks immune systems and causes chaos in hormonal systems, destroying or inhibiting testosterone and possibly the hormone that regulates blood sugar. US Vietnam veterans exposed to Agent Orange are unusually prone to diabetes.

From GLW issue 54