Doctor with a syringe on the background of DNA.
Steve, a 60-year-old resident of the DC area who works in manufacturing, was always physically fit. In college, he played lacrosse in Division I, the highest level of intercollegiate athletics in the United States. Later, he stayed active by swimming, biking, and running--up until something strange happened around two years ago.
"It was hard for me to even get upstairs. I wasted away."
Steve, who requested that his last name be withheld to protect his privacy, started to notice weakness first in his toes, then his knees. On a trip to the zoo, he had trouble keeping up. Then some months later, the same thing happened on a family hike. What was supposed to be a four-mile trek up to see a waterfall ended for him at the quarter-mile mark. He turned around and struggled back to the start just as everyone else was returning from the excursion.
Alarmed, he sought out one doctor after the next, but none could diagnose him. The disabling weakness continued to creep up his legs, and by the time he got in to see a top neurologist at Johns Hopkins University last January, he was desperate for help.
"It was hard for me to even get upstairs," he recalls. "I wasted away and had lost about forty-five pounds."
The neurologist, Dr. Michael Polydefkis, finally made the correct diagnosis based on Steve's rapid progression of symptoms, a skin and nerve biopsy, and a genetic test. It turned out that Steve had a rare inherited disease called hereditary transthyretin amyloidosis. Transthyretin is a common blood protein whose normal function is to transport vitamins and hormones in the body. When patients possess certain genetic mutations in the transthyretin gene, the resulting protein can misfold, clump and produce amyloid, an aggregate of proteins, which then interferes with normal function. Many organs are affected in this disease, but most affected are the nervous system, the GI tract, and the heart.
Dr. Michael Polydefkis, Steve's neurologist at Johns Hopkins Bayview Medical Center in Baltimore, MD.
(Courtesy of Dr. Polydefkis)
For the 50,000 patients like Steve around the world, the only treatment historically has been a liver transplant—a major, risky operation. The liver makes most of the transthyretin in a person's body. So if a person who carries a genetic mutation for a disease-causing form of transthyretin has their liver transplanted, the new liver will stop making the mutant protein. A few drugs can slow, but do not stop the disease.
Since it is a genetic condition, a regular "drug" can't tackle the problem.
"For almost all of medicine from the 18th century to today, drugs have been small molecules, typically natural, some invented by humans, that bind to proteins and block their functions," explains Dr. Phillip Zamore, chair of the department of Biomedical Sciences at the University of Massachusetts Medical School. "But with most proteins (including this one), you can't imagine how that would ever happen. Because even if it stuck, there's no reason to think it would change anything. So people threw up their hands and said, 'Unless we can find a protein that is "druggable" in disease X, we can't treat it.'"
To draw a car analogy, treating a disease like Steve's with a small molecule would be like trying to shut down the entire car industry when all you can do is cut the power cord to one machine in one local factory. With few options, patients like Steve have been at a loss, facing continual deterioration and disability.
"It's more obvious how to be specific because we use the genetic code itself to design the drug."
A Radical New Approach
Luckily, Dr. Polydefkis knew of an experimental drug made by a biotech company that Dr. Zamore co-founded called Alnylam Pharmaceuticals. They were doing something completely different: silencing the chemical blueprint for protein, called RNA, rather than targeting the protein itself. In other words, shutting down all the bad factories across the whole car industry at once – without touching the good ones.
"It's more obvious how to be specific," says Dr. Zamore, "because we use the genetic code itself to design the drug."
For Steve's doctor, the new drug, called patisiran, is a game changer.
"It's the dawn of molecular medicine," says Dr. Polydefkis. "It's really a miraculous development. The ability to selectively knock down or reduce the amount of a specific protein is remarkable. I tell patients this is science fiction that is now becoming reality."
A (Very) Short History
The strategy of silencing RNA as a method of guiding drug development began in 1998. Basic research took six years before clinical testing in humans began in 2004. Just a few months ago, in November, the results of the first double-blind, placebo-controlled phase III trials were announced, testing patisiran in patients--and they surpassed expectations.
"The results were remarkably positive," says Dr. Polydefkis. "Every primary and secondary outcome measure target was met. It's the most positive trial I have ever been associated with and that I can remember in recent memory."
FDA approval is expected to come by summer, which will mark the first official sanction of a drug based on RNA inhibition (RNAi). Experts are confident that similar drugs will eventually follow for other diseases, like familial hypercholesterol, lipid disorders, and breathing disorders. Right now, these drugs must get into the liver to work, but otherwise the future treatment possibilities are wide open, according to Dr. Zamore.
"It doesn't have to be a genetic disease," he says. "In theory, it doesn't have to be just one gene, although I don't think anyone knows how many you could target at once. There is no precedent for targeting two."
Dr. Phillip Zamore, chair of the RNA Therapeutics Institute at the University of Massachusetts Medical School.
(Courtesy of Dr. Zamore)
Alnylam, the leading company in RNAi therapeutics, plans to strategically design other new drugs based on what they have learned from this first trial – "so with each successive experience, with designing and testing, you get better at making more drugs. In a way, that's never happened before...This is a lot more efficient of a way to make drugs in the future."
And unlike gene therapy, in which a patient's own genetic code is permanently altered, this approach does not cause permanent genetic changes. Patients can stop taking it like any other drug, and its effects will vanish.
How Is Steve?
Last February, Steve started on the drug. He was granted early access since it is not yet FDA-approved and is still considered experimental. Every 21 days, he has received an IV infusion that causes some minor side effects, like headaches and facial flushing.
"The good news is, since I started on the drug, I don't see any more deterioration other than my speech."
So far, it seems to be effective. He's gained back 20 pounds, and though his enunciation is still a bit slurred, he says that his neuropathy has stopped. He plans to continue the treatment for the rest of his life.
"The good news is, since I started on the drug, I don't see any more deterioration other than my speech," he says. "I think the drug is working, but would I have continued to deteriorate without the drug? I'm not really sure."
Dr. Polydefkis jumps in with a more confident response: "If you ask me, I would say 100 percent he would have kept progressing at a fairly rapid pace without the drug. When Steve says the neuropathy has stopped, that's music to my ears."
Insects for sale at a market in Cambodia.
The 21st century wave of entomophagy, or insect eating, first surged in the early 2010s, promoted by a research centre in Wageningen, a university in the Netherlands, conferences organized by the Food and Agriculture Organization of the United Nations, and enthusiastic endorsements by culinary adventurers and celebrities from Europeanized cultures. Headlines announced that two billion people around the world already ate insects, and that if everyone adopted entomophagy we could reduce greenhouse gases, mitigate climate change, and reign in profligate land and water use associated with industrial livestock production.
Furthermore, eating insects was better for human health than eating beef. If we were going to feed the estimated nine billion people with whom we will share the earth in 2050, we would need to make some radical changes in our agriculture and food systems. As one author proclaimed, entomophagy presented us with a last great chance to save the planet.
In 2010, in Kunming, a friend had served me deep-fried bamboo worms. I ate them to be polite. They tasted like French fries, but with heads.
The more recent data suggests that the number of people who eat insects in various forms, though sizeable, may be closer to several hundreds of millions. I knew that from several decades of international veterinary work. Sometimes, for me, insect eating has been simply a way of acknowledging cultural diversity. In 2010, in Kunming, a friend had served me deep-fried bamboo worms. I ate them to be polite. They tasted like French fries, but with heads. My friend said he preferred them chewier. I never thought about them much after that. I certainly had not thought about them as ingredients for human health.
Is consuming insects good for human health? Researchers over the past decade have begun to tease that apart. Some think it might not be useful to use the all-encompassing term insect at all; we don’t lump cows, pigs, chickens into one culinary category. Which insects are we talking about? What are they fed? Were they farmed or foraged? Which stages of the insects are we eating? Do we eat them directly or roasted and ground up?
The overall research indicates that, in general, the usual farmed insects (crickets, locusts, mealworms, soldier fly larvae) have high levels of protein and other important nutrients. If insects are foraged by small groups in Laos, they provide excellent food supplements. Large scale foraging in response to global markets can be incredibly destructive, but soldier fly larvae fed on food waste and used as a substitute for ground up anchovies for farmed fish (as Enterra Feed in Canada does) improves ecological sustainability.
Entomophagy alone might not save the planet, but it does give us an unprecedented opportunity to rethink how we produce and harvest protein.
The author enjoys insects from the Dong Makkhai forest-products market, just outside of Vientiane, the capital of the Lao Peoples Democratic Republic.
David Waltner-Toews
Between 1961 and 2018, world chicken production increased from 4 billion to 20 billion, pork from 200 million to over 100 billion pigs, human populations doubled from 3.5 billion to more than 7 billion, and life expectancy (on average) from 52 to 72 years. These dramatic increases in food production are the result of narrowly focused scientific studies, identifying specific nutrients, antibiotics, vaccines and genetics. What has been missing is any sort of peripheral vision: what are the unintended consequences of our narrowly defined success?
If we look more broadly, we can see that this narrowly defined success led to industrial farming, which caused wealth, health and labor inequities; polluted the environment; and created grounds for disease outbreaks. Recent generations of Europeanized people inherited the ideas of eating cows, pigs and chickens, along with their products, so we were focused only on growing them as efficiently as possible. With insects, we have an exciting chance to start from scratch. Because, for Europeanized people, insect eating is so strange, we are given the chance to reimagine our whole food system in consultation with local experts in Asia and Africa (many of them villagers), and to bring together the best of both locally adapted food production and global distribution.
For this to happen, we will need to change the dietary habits of the big meat eaters. How can we get accustomed to eating bugs? There’s no one answer, but there are a few ways. In many cases, insects are ground up and added as protein supplements to foods like crackers or bars. In certain restaurants, the chefs want you to get used to seeing the bugs as you eat them. At Le Feston Nu in Paris, the Arlo Guthrie look-alike bartender poured me a beer and brought out five small plates, each featuring a different insect in a nest of figs, sun-dried tomatoes, raisins, and chopped dried tropical fruits: buffalo worms, crickets, large grasshoppers (all just crunchy and no strong flavour, maybe a little nutty), small black ants (sour bite), and fat grubs with a beak, which I later identified as palm weevil larvae, tasting a bit like dried figs.
Some entomophagy advertising has used esthetically pleasing presentations in classy restaurants. In London, at the Archipelago restaurant, I dined on Summer Nights (pan fried chermoula crickets, quinoa, spinach and dried fruit), Love-Bug Salad (baby greens with an accompanying dish of zingy, crunchy mealworms fried in olive oil, chilis, lemon grass, and garlic), Bushman’s Cavi-Err (caramel mealworms, bilinis, coconut cream and vodka jelly), and Medieaval Hive (brown butter ice cream, honey and butter caramel sauce and a baby bee drone).
The Archipelago restaurant in London serves up a Love-Bug Salad: baby greens with an accompanying dish of zingy, crunchy mealworms fried in olive oil, chilis, lemon grass, and garlic.
David Waltner-Toews
Some chefs, like Tokyo-based Shoichi Uchiyama, try to entice people with sidewalk cooking lessons. Uchiyama's menu included hornet larvae, silkworm pupae, and silkworms. The silkworm pupae were white and pink and yellow. We snipped off the ends and the larvae dropped out. My friend Zen Kawabata roasted them in a small pan over a camp stove in the street to get the "chaff" off. We made tea from the feces of worms that had fed on cherry blossoms—the tea smelled of the blossoms. One of Uchiyama-san’s assistants made noodles from buckwheat dough that included powdered whole bees.
At a book reading in a Tokyo bookstore, someone handed me a copy of the Japanese celebrity scandal magazine Friday, opened to an article celebrating the “charms of insect eating.” In a photo, scantily-clad girls were drinking vodka and nibbling giant water bugs dubbed as toe-biters, along with pickled and fried locusts and butterfly larvae. If celebrities embraced bug-eating, others might follow. When asked to prepare an article on entomophagy for the high fashion Sorbet Magazine, I started by describing a clip of Nicole Kidman delicately snacking on insects.
Taking a page from the success story of MacDonald’s, we might consider targeting children and school lunches. Kids don’t lug around the same dietary baggage as the grownups, and they can carry forward new eating habits for the long term. When I offered roasted crickets to my grandchildren, they scarfed them down. I asked my five-year-old granddaughter what she thought: she preferred the mealworms to the crickets – they didn’t have legs that caught in her teeth.
Entomo Farms in Ontario, the province where I live, was described in 2015 by Canadian Business magazine as North America’s largest supplier of edible insects for human consumption. When visiting, I popped some of their roasted crickets into my mouth. They were crunchy, a little nutty. Nothing to get squeamish over. Perhaps the human consumption is indeed growing—my wife, at least, has joined me in my entomophagy adventures. When we celebrated our wedding anniversary at the Public Bar and Restaurant in Brisbane, Australia, the “Kang Kong Worms” and “Salmon, Manuka Honey, and Black Ants” seemed almost normal. Of course, the champagne helped.
In this episode of Making Sense of Science, my guest is Raina Plowright, a leading researcher when it comes to how and why viruses sometimes jump from bats to humans.
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Raina Plowright, a disease ecologist at Cornell University, is taking blood and urine samples from hundreds of animals and using GPS tags to follow their movement.
Kelly Gorham