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Medscape
3 days ago
- Health
- Medscape
Juice Cleanses Likely Good for Nothing, Bad for Much
'It's a great way to get those fruits and vegetables into my diet, especially since I can't be bothered peeling or preparing them…' 'I lost weight and felt lighter…' 'I'm helping my body detox, and that's a good feeling.' Social media is rife with statements like the above about juice cleanses. It's a favorite topic as well as something patients often ask about. The perception is that by doing a juice cleanse, they're doing something healthy for themselves — yet experts agree that in most cases, they're not. But if they're having a conversation or asking about it, it offers an opportunity to provide evidence-based guidance. American Gastroenterological Association Spokesperson Fazia Mir, MD, clinical assistant professor at the University of New Mexico and a gastroenterologist with Presbyterian Healthcare Services, both in Albuquerque, New Mexico, said some of her patients ask about juice cleanses because they're interested in doing a liver detox or helping their gut inflammation. 'I tell them that, in fact, it does the opposite,' she told Medscape Medical News . 'The majority of juice cleanses impact gut health negatively. They can cause bowel habit irregularity and even precipitate inflammatory bowel disease, as the gut microbiota is disrupted due to the lack of fiber in these cleanses. And we see patients all the time whose irritable bowel syndrome worsens after they've embarked on a juice cleanse.' What the Evidence Says There's little evidence to support the use of juice cleanses for eliminating toxins from the body, according to the US National Center for Complementary and Integrative Health. Furthermore, some juices used in 'detoxes' and 'cleanses' haven't been pasteurized or treated in other ways to kill harmful bacteria, meaning they can expose individuals to toxigenic E coli, Salmonella , hepatitis A, and Cryptosporidium . In addition, some juices are made from foods high in oxalate, such as leafy green vegetables and beets. Individuals susceptible to kidney stone formation should limit their consumption of high-oxalate foods, which can present a health threat. In fact, a case report published several years ago documented acute oxalate nephropathy caused by a 'green smoothie cleanse' prepared from juicing oxalate-rich green leafy vegetables and fruits. 'Reality Check' Two recent studies highlight the negative impact of juice cleanses. In a small randomized, three-arm intervention study with 14 healthy participants published online in Nutrients , 'a 3-day exclusive juice cleanse (800-900 kcal/d) led to shifts in the oral and gut microbiome, with increases in taxa linked to inflammation, gut permeability, and even cognitive decline after juice consumption,' said principal author Melinda Ring, MD, executive director, Osher Center for Integrative Health at Northwestern University in Chicago. Participants followed one of three diets — juice only, juice plus food, or plant-based food — for 3 days. Microbiota samples (stool, saliva, and inner cheek swabs) were collected at baseline, after a pre-intervention elimination diet, immediately after the juice intervention, and 14 days after the intervention. Gene sequencing was used to analyze microbiota taxonomic composition. The juice-only group showed the most significant increase in bacteria associated with inflammation and gut permeability, as well as associated changes in the saliva and cheek microbiota — particularly in the relative abundances of proinflammatory bacterial families. These changes are potentially due to the high sugar and low fiber intake of the juice-related products, the authors suggested. Ring said the study 'offers a reality check' on juice cleanses. 'Whether a cleanse is 'healthy' depends on the individual and the intent behind it,' she told Medscape Medical News . 'A short, structured cleanse, ideally lasting no more than 1-3 days, can be safe for many people if it focuses on polyphenol-rich, low-sugar vegetables rather than fruit, retains some fiber (as in blended rather than pressed juices), and avoids extreme calorie restriction.' Pediatricians should also be aware that a high-sugar, low-fiber diet may promote the growth of pro-inflammatory taxa, first author Maria Luisa Savo Sardaro, PhD, a professor of food microbiology at San Raffaele University in Rome, Italy, told Medscape Medical News . 'Families often rely on juice boxes in lunch packs, believing they're a healthy substitute for whole fruit, and school cafeterias frequently offer sugary drinks throughout the day,' she said. 'Together, these habits may contribute to an early life increase of inflammation in children.' Change Dietary Guidelines? Although it did not address juice cleanses per se, a new review published online in Nutrition Bulletin specifically compared evidence on whole fruit and 100% fruit juice with regard to nutrient composition, impact on hunger and satiety, and association with chronic health conditions. Lead author Hemangi Mavadiya, a PhD candidate at the Joe C. Wen School of Population & Public Health, University of California Irvine, Irvine, California, said that, like the Nutrients study, the review of 83 studies found juicing does indeed remove much of the dietary fiber that has beneficial effects on the gut. In addition, processing and/or storing 100% fruit juice reduces vitamins and other antioxidant contents and transforms intrinsic sugars in the whole fruit into free sugars, which have little nutritional benefit. Furthermore, fruit consumed in solid form provides greater satiety due to delayed gastric emptying and related physiological reactions, and 'the synergistic effects of polyphenols and fiber in whole fruit benefit the gut microbiome by acting as prebiotics and producing short-chain fatty acids that reduce inflammation,' the authors wrote. The review also showed that consuming high amounts of fruit juice is associated with increased risks for certain types of cancer, while results were mixed for type 2 diabetes and hypertension. As a result of their findings, the authors recommended that the next version of the next set of Dietary Guidelines for Americans, coming out at the end of 2025, be updated to better reflect the amount of whole fruit and 100% fruit juice adults and children should consume. Current guidelines recommend that at least half of the daily recommended fruit intake of two cups a day should come from whole fruits, potentially allowing the other half to be fulfilled by 100% fruit juice. Tips for Patients What are clinicians telling their patients regarding juice cleanses? 'When used as a bridge to more sustainable, whole-food, high-fiber eating habits, a brief cleanse might serve as a motivational tool,' Ring said. 'However, clinicians should counsel patients that detoxification is a natural, ongoing function of the liver and kidneys, not something that requires commercial juice products.' Patients should also be told that juice cleanses may temporarily disrupt the body's microbial balance, likely due to their high sugar and low fiber content and may not support long-term gut health. 'Cleanses may offer a psychological 'reset,' but without adequate fiber and protein, they could undermine microbial diversity and resilience, especially if repeated or prolonged.' Patients who love juicing can consider blending instead, to keep the fiber intact, or pairing juices with whole foods to balance the impact on the microbiome, she suggested. Mavadiya advises patients read food labels, which can help distinguish between fruit juice and fruit drinks, since the latter 'is loaded with added sugars,' and it's easy to confuse the two. 'Ultimately, the healthiest path forward is not a periodic cleanse, but a consistent, nutrient-dense, fiber-rich diet that supports gut and systemic health over the long term,' Ring concluded. Furthermore, clinicians should assess for underlying conditions such as diabetes, eating disorders, or frailty, which may make juice cleanses inadvisable. No conflicts of interest were declared.
NDTV
23-05-2025
- Health
- NDTV
Should You Consider Taking Antacids For The Long Run?
Antacids are among the most commonly used over-the-counter medications to relieve heartburn, indigestion, and acid reflux. They offer quick relief by neutralising stomach acid, making them a go-to remedy for millions. But while they are effective in the short term, long-term use of antacids is a growing concern among healthcare professionals. According to the American Gastroenterological Association (AGA), prolonged use of antacids, especially without medical supervision, can lead to nutrient deficiencies, altered gut function, and increased risk of kidney and bone issues. So, should you consider taking antacids for the long haul? Let's explore the science behind long-term use and what you should watch out for. Understanding how antacids work and their implications Antacids work by neutralising excess stomach acid, offering temporary relief from symptoms like heartburn and bloating. However, they don't treat the root cause of acid reflux or indigestion, and prolonged use can suppress natural digestive functions. Here are some key concerns and complications linked to continuous or unsupervised use of antacids. 1. Nutrient deficiencies Long-term use of antacids, especially proton pump inhibitors (PPIs), can hinder the absorption of essential nutrients such as the following mentioned below. The National Institutes of Health (NIH) warns that prolonged PPI use has been linked with osteoporosis-related fractures. a. Vitamin B12 Low stomach acid affects absorption, increasing the risk of anaemia and neurological issues. b. Calcium and magnesium Reduced absorption can lead to weaker bones and muscle cramps. c. Iron Essential for haemoglobin, iron levels may drop over time, leading to fatigue and weakness. 2. Risk of kidney problems Some studies suggest that long-term antacid use may be associated with an increased risk of chronic kidney disease. PPIs in particular have been shown to potentially cause the risk of following health conditions. It is advisable to undergo periodic kidney function tests if you're using antacids regularly. a. Damage kidney tissues b. Contribute to the development of interstitial nephritis c. Lead to long-term renal impairment if left unmanaged 3. Increased risk of infections By suppressing stomach acid, long-term antacid use may reduce the stomach's natural defence mechanism, allowing harmful bacteria to flourish. The Centres for Disease Control and Prevention (CDC) states that reducing stomach acid can compromise your gut's immune function. This may include the following health risks. a. Increase the risk of Clostridium difficile infections b. Lead to bacterial overgrowth in the gut c. Make one more prone to gastrointestinal issues like diarrhoea 4. Masking of underlying conditions Relying on antacids for too long can mask more serious gastrointestinal disorders such as the following. If symptoms like heartburn, bloating, or nausea persist for weeks, a proper medical evaluation is crucial. a. Gastroesophageal Reflux Disease (GERD) b. Peptic ulcers c. Helicobacter pylori infection d. Stomach cancer 5. Rebound acidity When stopped suddenly after long-term use, especially with PPIs, the stomach may produce even more acid than before, a phenomenon known as rebound hyperacidity. This can worsen symptoms and create a dependency loop on antacids. When and how to use antacids safely If you need antacids occasionally, they are generally safe. However, for long-term relief, consider the following. Also, consider alternatives like H2 blockers, only under professional guidance. a. Consulting a gastroenterologist before prolonged use b. Exploring dietary and lifestyle changes to manage symptoms c. Using the lowest effective dose under supervision d. Regularly monitoring nutrient levels and kidney function While antacids are a convenient solution for occasional discomfort, they aren't designed for long-term use without medical advice. Prolonged use can lead to serious health complications and mask underlying conditions. According to the World Health Organisation (WHO) and leading gastroenterologists, it's best to address the root cause of acidity through medical care, lifestyle changes, and proper dietary habits for long-term wellness. Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.
Daily Mirror
20-05-2025
- Health
- Daily Mirror
'Healthy' everyday foods that could increase your risk of one type of cancer
A host of 'healthy' everyday foods could increase your risk of one type of cancer, according to doctors. Yoghurts and post-workout protein shakes are among the many supermarket products that contain emulsifiers, additives which are used to hold ingredients together and create a consistent texture. While their presence in foods tends to go unnoticed by most consumers, scientists have begun to pay more attention in recent years to the effects they can have on gut health. It is thought many common emulsifiers could weaken the protective layer of mucus lining the gut, allowing harmful bacteria to multiply. This in turn can lead to chronic inflammation - a common trigger for bowel cancer, also known as colorectal cancer or colon cancer in the US. It follows an uptick in this form of cancer among young people, with an American Cancer Society-led research team finding increasing rates in younger adults in 27 out of the 50 countries they studied - including the UK. Dr Maria Abreu, president of the American Gastroenterological Association, told the "'One of the things that has changed very dramatically in our food supply is the addition of emulsifiers. "Chronic inflammation leads to colon cancer, and I suspect that's transformative in this new rise of young people developing colon cancer." Kids' treats such as peanut butters are among the foods high in emulsifiers such as mono and diglycerides, which are designed to stop oil and nut spread from separating inside the jar. But a 2024 PLOS Medicine study that tracked 92,000 adults for seven years found that participants who admitted often consuming foods with high levels of these had as much as a 46% increased risk of developing breast or prostate cancer. Protein shakes often contain an emulsifier made from red seaweed known as carrageenan, which has been found in multiple studies to potentially contribute to tumour growth in animals. Packs of cheese meanwhile contain cellulose gum, which is used to stop it from sticking together. A 2015 study on mice funded by the US National Institutes of Health found that this altered gut bacteria, triggered inflammation and led to increased cases of bowel cancer. Bread, chocolate, cakes, ice cream, margarine and processed meats also contain different types of emulsifiers. While there is a growing field of study into a possible link between emulsifiers and damage to the gut, this has not yet been definitively proven, and he Food Standards Agency (FSA) in the UK currently considers them safe for consumption. The FSA's webpage on additives - which also include antioxidants, colourings, gelling agents, preservatives and sweeteners - says they are "strictly reviewed" and that "action is taken where problems are found". According to the NHS, the main symptoms of bowel cancer include noticeable changes in bowel habits, such as looser stools, frequent diarrhoea or constipation. Other signs are blood in your poo, which may look red or black, and unexplained abdominal pain, bloating or discomfort. Some people may feel a lump in their tummy, or experience unexplained weight loss and extreme tiredness. If you notice any of these symptoms for three weeks or more, you should see a GP.
Daily Mail
19-05-2025
- Health
- Daily Mail
Doctors reveal surprising 'health' foods linked to colon cancer as scientists hone in on danger ingredient
Your morning yoghurt bowl and post-workout protein shake could be putting you at risk of colon cancer. While they are often considered healthy, they contain an ingredient which researchers are growing increasingly concerned about — emulsifiers. The additives, such as xanthan gum, sucralose and soy lecithin, are used in foods to hold ingredients together and give foods their smooth texture. But, increasingly, studies show they can wreak havoc on the gut microbiome, causing gas, bloating, bowel changes and inflammation linked to cancer. Dr Maria Abreu, president of the American Gastroenterological Association, previously told 'Chronic inflammation leads to colon cancer, and I suspect that's transformative in this new rise of young people developing colon cancer,' she told this publication previously. 'One of the things that has changed very dramatically in our food supply is the addition of emulsifiers.' Several studies have previously warned over the risks of emulsifiers and colon cancer, with doctors even saying they might break down the protective layer of mucus lining the gut — allowing harmful bacteria to multiply. Typically used to blend together two ingredients that don't typically mix, water and oil, they are used in everything from candies, processed meats to light salad dressings. But even 'health' foods contain them - such as low fat yoghurts and protein products. The Food and Drug Administration deems emulsifiers as 'generally recognized as safe' which means they are safe to consume when used as as additive but doctors have begun to warn of the dangers it can have on gut health. Over 50,000 Americans are expected to die from colorectal cancer this year, while about 150,000 are expected to be diagnosed with the disease. This includes 2,600 people under 50 years old, with experts concerned over rising rates in the age group — with cases expected to double between 2010 and 2030, after having risen two percent a year since the early 2000s. Below, reveals six emulsifier-ridden foods that may increase your risk of colon cancer: Protein shakes Doctors warn that many of the pre-made, store-bought versions may contain the emulsifier carrageenan, which is derived from red seaweed. Usually hidden far down the ingredients list, the additive is used to give them a thicker texture and keep the shakes mixed while they spend months on shelves. But several studies have also raised concerns over a potential link between consuming this emulsifier and colon cancer. Scientists are concerned that carrageenan could be degraded in the stomach, by its high acid levels, and turn into degraded carrageenan — a potentially toxic substance. A 2024 review from the journal Nutrients found that the degraded emulsifier triggered intestinal ulceration and inflammation in animal studies, and that it could also reduce bacterial diversity. And a 2022 study from researchers in China suggested that mice exposed to degraded carrageenan were more likely to develop tumors in their colon. Dr Abreu warned that exposure to the additive could cause inflammatory bowel diseases like Crohn's disease, which also raise the risk of suffering from the cancer. Peanut butter This is a staple in many households, with peanut butter and jelly sandwiches being a childhood favorite for most. But doctors warn that many peanut butters are packed with the emulsifiers called mono and diglycerides, the most commonly used in food manufacturing. Made from animal fats, they are often used in peanut butter to keep the oil and nut spread mixed inside the jar from separating. Dr Abreu previously raised concerns that these could cause colon cancer, pointing to studies suggesting that these emulsifiers could cause gut inflammation. A 2024 PLOS Medicine study suggests that consuming these emulsifiers can raise someone's overall risk of suffering from cancer. After tracking 92,000 adults for seven years, the researchers found that those who admitted to consuming more foods containing these additives had an up to 46 percent higher risk of developing breast or prostate cancer. It's not clear why this may be the case, but the researchers suggested that disruption in the gut caused by emulsifiers could cause low-grade inflammation across the body — raising the risk of the disease. Coffee creamer substitutes and nut milks You may think that opting for almond, soy or oat-based milk or creamers may be better for your health. But doctors warn that nut milks and creamer substitutes available in grocery stores may contain the emulsifier xanthan gum. Used to mimic the creaminess of dairy milk, the thickener is also used to improve the shelf life of alternative milks that would otherwise go sour in a week's time, as regular whole milk does. While some studies have linked xanthan gum to health benefits such as weight loss and lower cholesterol, University of Michigan researchers found in 2022 that consumption of xanthan gum can lead to an altered gut microbiome — paving the way for the development of colon cancer. Dr Matthew Ostrowski, lead author and a former researcher at the University of Michigan Medical School Department explained: 'While xanthan gum is generally considered safe, our results suggest that its widespread consumption may be enriching our microbiomes for bacteria that consume it. 'This may be especially important for people who consume above-average amounts of xanthan gum, such as people with celiac disease and those following gluten-free diets.' Shredded cheese Whether it's store-bought shredded gouda, parmesan, sharp cheddar or mozzarella, doctors warn that this could contain the emulsifier carboxymethyl cellulose. Also known as cellulose gum, this emulsifier is used with the cheeses to keep the strands separated, boost their shelf-life and prevent fungal growth. But while this certain emulsifier may seem safer as its derived from plants, certain experts say that it might be linked to increased risk of colon cancer and other gastrointestinal issues such as bloating and diarrhea. A 2015 study funded by the National Institutes of Health found that cellulose gum affected gut bacteria, triggered inflammation and other changes in the gut and promoted colon cancer in mice. However unlike its counterparts, more research is needed to understand how cellulose gum can increase the risk for cancer in humans. Yogurt Popular 'Light and Fit' yogurts, zero-sugar Greek yogurts and 'complete' protein yogurts frequently contain some type of emulsifier - mostly carrageenan - to give the products their creamy consistency. Dr Abreu said previously: 'Something in the microbiome has changed, and it's setting in motion this chronic inflammation in the [gastrointestinal] tract. 'These ultra-processed foods create a lot of noise in the microbial system. 'Things like emulsifiers that are added in, things that are creamy, you know, the nonfat yogurts and all these things, really can change the gut microbiome very profoundly.' Multiple studies have found links between the gut microbiome and colon cancer. A 2021 study concluded: 'Because the colorectal region is a site where changes in the gut microbiota can influence the organs directly, [colorectal cancer] CRC is considered to be affected by the gut microbiome more than other tumors. 'Studies of the gut microbiome revealed that [disruption of the microbiome] occurred more frequently in CRC patients than in healthy people.' Energy bars Energy bars that are meant to give you a boost and pull you out of a tired slump. But these may actually be packed with emulsifiers, including soy lecithin, mono- and diglycerides and carrageenan. The additives help create a smooth and uniform texture by preventing ingredients like oils and water from separating. Soy lecithin, an additive derived from soybeans, can reduce cholesterol levels, support digestion and is considered to help reduce cancer risk. However as evidenced above, mono- and diglycerides as well carrageenan additives continue to pose a cancer risk. While generally safe, experts remain concerned about overconsumption of such bars that have little to no nutritional value and their potential impact on the gut microbiome.
Business Upturn
06-05-2025
- Health
- Business Upturn
Topas Therapeutics' TPM502 Achieves Gluten-specific Tolerance Induction, Positive Safety Profile in Phase 2a Trial in Celiac Disease Patients
TPM502 achieved significant and dose-dependent reduction in IL-2 and IFN-γ release by gluten-specific T cells and durable immunomodulation of gluten-specific CD4+ T cells Patient-reported outcomes indicated dose-dependent reduction of symptoms following a gluten challenge TPM502 maintained a favorable safety profile throughout the study Hamburg, Germany, May 6, 2025 – Topas Therapeutics presented positive clinical proof-of-concept data demonstrating gluten-specific tolerance induction in celiac disease (CeD) patients. Data from a Phase 2a clinical trial evaluating TPM502, the company's lead candidate, demonstrated a positive safety and tolerability profile, a significant reduction of the inflammatory responses to gluten and long-lasting phenotypic changes to gliadin-specific T cells. In addition, TPM502-treated patients reported a beneficial impact on symptoms post a gluten challenge. Developed using Topas' proprietary platform, TPM502 consists of nanoparticles coupled with CeD disease-relevant antigens. The study findings were presented at Digestive Disease Week® (DDW) 2025 on Monday, May 5, 2025, in an oral presentation and were selected for the American Gastroenterological Association Presidential Plenary. 'The data presented at DDW represent a significant validation of TPM502 as a potential treatment for celiac disease. The observed safety profile, combined with the clear, dose-dependent reduction of IL-2 and IFN-γ release by gluten-specific T cells as well as phenotypic changes in antigen-specific CD4+ T cells, reinforces TPM502's ability to precisely and durably modulate the underlying autoimmune response to gluten,' stated Knut E. A. Lundin, MD, PhD, Principal Investigator of the Phase 2a study and Professor and Head of Clinical Education at the Institute of Clinical Medicine, University of Oslo. 'By directly addressing the pathogenic T-cell activation central to celiac disease, TPM502 could redefine the treatment paradigm and provide a much-needed therapeutic option for patients who currently have no approved alternatives to a lifelong gluten-free diet. Indeed, the gluten-free diet does not meet the medical needs of many celiac disease patients,' added Cristina de Min, MD, CMO of Topas Therapeutics. 'Our Phase 2a trial data also support the application of our nanoparticle platform for a range of autoimmune disease indications for which tolerance induction could be a transformative therapeutic approach.' The multi-center, double-blind, randomized, placebo-controlled Phase 2a study evaluated TPM502 in HLA-DQ2.5 positive adults with confirmed CeD on a gluten-free diet (NCT05660109). HLA-DQ2.5 is a very common genetic variant among CeD patients, representing approximately 90% of the total disease population.1 A total of 38 patients that achieved a predefined IL-2 response to bolus gluten challenge (6 g gluten) were randomized and assigned to placebo or 1 of 4 dose cohorts, receiving 2 intravenous infusions of TPM502 (from 0.72 μmol to 7.2 μmol total peptide dose) on day 1 and day 15. A total of 26 patients received TPM502 and 12 received placebo. The gluten challenge was repeated 7 days after the second administration of TPM502 or placebo. As reported in the DDW presentation, TPM502 demonstrated a favorable safety profile. Treatment-related adverse events (TAEs) were reported in 27 patients, including 8 on placebo, with the majority being Grade 1 or 2 events such as nausea, headache, and vomiting; only a single patient experienced four Grade 3 TAEs. Importantly, a significant and dose-related reduction of IL-2 and IFN-γ release by gluten-specific T cells was observed after TPM502 treatment at the highest dose, which was maintained throughout the study period of 1 month following the last TPM502 administration. In addition, immunomodulation was demonstrated by post-treatment phenotypic changes in gluten-specific CD4+ T cells consistent with T cell anergy or exhaustion and a significant increase in gluten-specific regulatory CD4+ T cells at the highest TPM502 dose, suggesting the induction of regulatory status in these T cells. Patient-reported outcomes using a Celiac Disease Patient‐Reported Outcome (CeD PRO®) tool, indicated a dose-dependent reduction in gastrointestinal symptoms in TPM502-treated patients compared to placebo, following the post treatment gluten challenge. 'Topas Therapeutics is committed to advancing TPM502 as a much-needed treatment option for celiac disease patients, building on data that represent a breakthrough for this and potentially other immune-mediated diseases,' said Hugo Fry, CEO of Topas Therapeutics. 'With this validation of our technology and its ability to modulate immune responses in a precise and durable manner, we look forward to the next clinical steps for TPM502 and our pipeline.' About Celiac Disease Celiac disease is an autoimmune disorder characterized by an aberrant immune reaction to ingested gluten that results in damage to the small intestine. It affects 1% of the population and manifests through a wide range of digestive as well as non-digestive symptoms. Diagnosed patients are limited to a gluten-free diet, nevertheless, in a third of cases, severe symptoms persist despite gluten avoidance. There is currently no available medical treatment for celiac disease. About Topas Particle Conjugates Topas Particle Conjugates are polymer-coated iron oxide nanoparticles comprising a proprietary biocompatible polymer and conjugated disease-relevant antigens. They are designed to deliver antigens to liver sinusoidal endothelial cells, which have potent immune-tolerogenic capabilities including triggering antigen presentation to T cells and tolerance induction. In clinical and preclinical studies, TPCs have elicited an excellent safety profile and rapid clearance. The TPC platform has generated two clinical-staged drug candidates, TPM502 for celiac disease and TPM203 for pemphigus vulgaris, and has the potential to address multiple indications across the spectrum of autoimmune and inflammatory diseases. About Topas Therapeutics Topas Therapeutics, a clinical-stage biotech company, is advancing a highly differentiated and versatile approach to establish immune tolerance in autoimmune and immune-mediated diseases. Topas' proprietary platform comprises antigen-coupled nanoparticles which target liver sinusoidal endothelial cells to drive T cells toward tolerance. The topline readout from our Phase 2a clinical trial in celiac disease validates the potential of this new drug modality and its potential to address a broad range of immune-mediated indications, positioning us to deliver significant therapeutic benefits to patients. About Digestive Disease Week® Digestive Disease Week® (DDW) is the largest international gathering of physicians, researchers and academics in the fields of gastroenterology, hepatology, endoscopy and gastrointestinal surgery. Jointly sponsored by the American Association for the Study of Liver Diseases (AASLD), the American Gastroenterological Association (AGA), the American Society for Gastrointestinal Endoscopy (ASGE) and the Society for Surgery of the Alimentary Tract (SSAT), DDW is an in-person and online meeting from May 3-6, 2025. The meeting showcases more than 5,600 abstracts and hundreds of lectures on the latest advances in GI research, medicine and technology. More information can be found at *** For further information: Contacts: Topas TherapeuticsAlex Marshall PhD MBAChief Business Officer [email protected]
