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de Moura Neves-Gonçalves T, Pinto E, Viegas O, Braga ARC, de Souza Mesquita LM, Ferreira IMPLVO, García-Jares C, De Rosso VV, Domene SMÁ. Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties. Food Chem 2025; 462:141015. [PMID: 39216375 DOI: 10.1016/j.foodchem.2024.141015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 08/13/2024] [Accepted: 08/25/2024] [Indexed: 09/04/2024]
Abstract
Various strategies are being explored to reduce the formation of undesirable compounds during the thermal processing of foods. This study investigates the impact of incorporating annatto seed powder (Bixa orellana L.) into beef patties to reduce the formation of heterocyclic amines (HAs) during charcoal-grilling and pan-frying. A three-level full factorial design was used to assess the effect of both annatto seed powder concentration and cooking times on HAs formation. The results showed that HA formation increased with longer cooking times and decreased with higher concentrations of annatto seed powder. A significant reduction in HA content was observed in both charcoal-grilled and pan-fried beef patties when annatto seed powder was added, with a particularly notable 91 % reduction at the 1 % addition level. These findings demonstrate that the addition of annatto seed powder is a highly effective strategy for reducing HA formation in beef patties. CHEMICAL COMPOUNDS STUDIED IN THIS ARTICLE: 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (PubChem CID: 62275); 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (PubChem CID: 104739); 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (PubChem CID: 104855); 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (PubChem CID: 1530); 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) (PubChem CID: 5284474); 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) (PubChem CID: 5284476); 2-amino-9H-pyrido[2,3-b]indole (AαC) (PubChem CID: 62805); 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) (PubChem CID: 62244); Bixin (PubChem CID: 5281226).
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Affiliation(s)
- Thaís de Moura Neves-Gonçalves
- Graduate Program of Nutrition, Paulista School of Medicine, Federal University of São Paulo, 720 Botucatu St., 04023-062, São Paulo, Brazil.
| | - Edgar Pinto
- REQUIMTE/LAQV, ESS, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida,400, 4200-072, Porto, Portugal.
| | - Olga Viegas
- REQUIMTE/LAQV, Faculty of Nutrition and Food Science, University of Porto, 823 Campo Alegre St., 4150-180, Porto, Portugal.
| | - Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering, Federal University of São Paulo, 105 Antônio Doll de Morais St., 09972-270, Diadema, São Paulo, Brazil.
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), 1300 Pedro Zaccaria St., 13484-350, Limeira, São Paulo, Brazil
| | | | - Carmen García-Jares
- CRETUS, Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Santiago de Compostela E-15782, Spain.
| | - Veridiana Vera De Rosso
- Department of Biosciences, Institute of Health and Society, Federal University of São Paulo, 136 Silva Jardim St., 11015-020, Santos, São Paulo, Brazil.
| | - Semíramis Martins Álvares Domene
- Public Policies and Collective Health Department, Institute of Health and Society, Federal University of São Paulo, 136 Silva Jardim St., 11015-020, São Paulo, Brazil.
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2
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Yuan S, Wu F, Yang X, Min W, He Z, Wu C, Liu X, Wang P. Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil. Food Chem 2024; 461:140888. [PMID: 39173263 DOI: 10.1016/j.foodchem.2024.140888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 07/15/2024] [Accepted: 08/13/2024] [Indexed: 08/24/2024]
Abstract
To improve the extraction process and quality of Camellia oleifera Abel. oil (COO). This study examined the influence of explosion-puffing (EP) pretreatment on the physicochemical properties, characteristic compounds and sensory quality of the COO. The results revealed that the seeds after EP pretreatment had cavities surface, which facilitated the extraction of the COO and the dissolution of bioactive compounds. Compared to the untreated group, the oil yield of the 6-7%/20 min was increased from 71.41 to 88.94%, as well as higher levels of squalene, phytosterol, α-tocopherol, and phenolic acids, leading to an increase in the antioxidant abilities. Moreover, the fatty acid composition in the COO was not significantly affected (P > 0.05). W1C, W5S, W3C, W5C, and W1W were the main sensors to distinguish the flavor profile of the COO. In summary, EP pretreatment may be a promising method for enhancing oil yield and quality of the COO.
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Affiliation(s)
- Suikang Yuan
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Fenghua Wu
- Key Laboratory for Quality Improvement of Agriculture Products of Zhejiang Province, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Xuan Yang
- Lishui Institute of Agriculture and Forestry Sciences, Lishui 323400, PR China
| | - Weihong Min
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Zhehua He
- Hangzhou Qiandao Lake Yaoji lndustrial Co., Ltd., Hangzhou 311700, PR China
| | - Changling Wu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Xingquan Liu
- Key Laboratory for Quality Improvement of Agriculture Products of Zhejiang Province, Zhejiang A&F University, Hangzhou 311300, PR China.
| | - Peng Wang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China.
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Beriain MJ, Gómez I, García S, Urroz JC, Diéguez PM, Ibañez FC. Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds. Foods 2024; 13:2443. [PMID: 39123634 PMCID: PMC11311495 DOI: 10.3390/foods13152443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2024] [Revised: 07/24/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024] Open
Abstract
The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat.
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Affiliation(s)
- María José Beriain
- ISFOOD Research Institute, Public University of Navarre, 31006 Pamplona, Spain;
| | - Inmaculada Gómez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Susana García
- Department of Sciences, Public University of Navarre, 31006 Pamplona, Spain;
| | - José Carlos Urroz
- School of Industrial & ICT Engineering, Public University of Navarre, Campus de Arrosadía, E-31006 Pamplona, Spain; (J.C.U.); (P.M.D.)
| | - Pedro María Diéguez
- School of Industrial & ICT Engineering, Public University of Navarre, Campus de Arrosadía, E-31006 Pamplona, Spain; (J.C.U.); (P.M.D.)
| | - Francisco C. Ibañez
- ISFOOD Research Institute, Public University of Navarre, 31006 Pamplona, Spain;
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4
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Tavoosidana G, Abdolhosseini M, Mazaheri Y, Basaran B, Shavali-Gilani P, Sadighara P. The carcinogenic PAHs in breads, amount, analytical method and mitigation strategy, a systematic review study. BMC Public Health 2024; 24:1538. [PMID: 38849795 PMCID: PMC11157925 DOI: 10.1186/s12889-024-18413-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 03/22/2024] [Indexed: 06/09/2024] Open
Abstract
Bread is one of the most consumed foods all over the world. Several contaminants are identified in bread. Polycyclic aromatic hydrocarbons (PAHs) is one of these contaminants. This systematic study evaluates the amount of four carcinogenic PAHs (PAH4) in various types of breads. To conduct this study, a comprehensive search was carried out using keywords of polycyclic aromatic hydrocarbons, PAHs, PAH4, and bread, with no time limitations. 17 articles were selected and fully evaluated. The observed range of PAH4 concentrations in bread varied from non-detected (ND) to 20.66 µg/kg. In the sample preparation process for analysis, an ultrasonic bath was predominantly utilized. Most chromatographic methods are able to measure PAHs in food, but the GC-MS method has been used more. To mitigate PAH levels in bread, it is suggested to incorporate antioxidants during the bread-making process. Furthermore, the type of bread, the type of fuel used to bake the bread, the temperature and the cooking time were some of the factors affecting the amount of PAH. Restricting these factors could significantly reduce PAH content. Regarding the risk assessment conducted in the manuscript, it was determined that industrial breads are usually considered safe. However, some traditional breads may pose risks in terms of their potential PAH content.
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Affiliation(s)
- Gholamreza Tavoosidana
- Molecular Medicine Department, School of Advanced Medical Technologies, Tehran University of Medical Sciences, Tehran, Iran
| | - Mansoreh Abdolhosseini
- Molecular Medicine Department, School of Advanced Medical Technologies, Tehran University of Medical Sciences, Tehran, Iran
| | - Yeghaneh Mazaheri
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Burhan Basaran
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, 53100, Turkey
| | - Parisa Shavali-Gilani
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
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5
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Bronowicka-Szydełko A, Gostomska-Pampuch K, Kuzan A, Pietkiewicz J, Krzystek-Korpacka M, Gamian A. Effect of advanced glycation end-products in a wide range of medical problems including COVID-19. Adv Med Sci 2024; 69:36-50. [PMID: 38335908 DOI: 10.1016/j.advms.2024.01.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/07/2023] [Accepted: 01/19/2024] [Indexed: 02/12/2024]
Abstract
Glycation is a physiological process that determines the aging of the organism, while in states of metabolic disorders it is significantly intensified. High concentrations of compounds such as reducing sugars or reactive aldehydes derived from lipid oxidation, occurring for example in diabetes, atherosclerosis, dyslipidemia, obesity or metabolic syndrome, lead to increased glycation of proteins, lipids and nucleic acids. The level of advanced glycation end-products (AGEs) in the body depends on rapidity of their production and the rate of their removal by the urinary system. AGEs, accumulated in the extracellular matrix of the blood vessels and other organs, cause irreversible changes in the biochemical and biomechanical properties of tissues. As a consequence, micro- and macroangiopathies appear in the system, and may contribute to the organ failure, like kidneys and heart. Elevated levels of AGEs also increase the risk of Alzheimer's disease and various cancers. In this paper, we propose a new classification due to modified amino acid residues: arginyl-AGEs, monolysyl-AGEs and lysyl-arginyl-AGEs and dilysyl-AGEs. Furthermore, we describe in detail the effect of AGEs on the pathogenesis of metabolic and old age diseases, such as diabetic complications, atherosclerosis and neurodegenerative diseases. We summarize the currently available data on the diagnostic value of AGEs and present the AGEs as a therapeutic goal in a wide range of medical problems, including SARS-CoV-2 infection and so-called long COVID.
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Affiliation(s)
| | | | - Aleksandra Kuzan
- Department of Medical Biochemistry, Wroclaw Medical University, Wroclaw, Poland.
| | - Jadwiga Pietkiewicz
- Department of Medical Biochemistry, Wroclaw Medical University, Wroclaw, Poland
| | | | - Andrzej Gamian
- Department of Immunology of Infectious Diseases, Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, Wroclaw, Poland
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6
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Zaoui M, Louadj L, Ferrand N, Nehme R, Sabbah M, Abdennebi-Najar L. Carcinogenic effect of low doses of polycyclic and heterocyclic aromatic hydrocarbons and amines and lack of protection by inulin supplementation. Food Chem Toxicol 2024; 185:114454. [PMID: 38237855 DOI: 10.1016/j.fct.2024.114454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 12/29/2023] [Accepted: 01/12/2024] [Indexed: 02/05/2024]
Abstract
Evidence suggests that meat processing and heat treatment may increase cancer risk through exposure to potentially carcinogenic compounds, polycyclic aromatic hydrocarbons (PAHs), and heterocyclic aromatic amines (HAAs). This study aims to investigate the effect of low concentrations of PAHs and HAAs (from 1 to 100 μmol/L/24h and 48h) in colorectal tumor cells (HT-29, HCT116, and LS174T) and to evaluate the effect of PAHs in the presence of inulin in mice. In vitro, the 4-PAHs have no effect on healthy colon cells but decreased the viability of the colorectal tumor cells and activated the mRNA and protein expressions of CYP1A1 and CYP1B1. In vivo, in mice with colitis induced by 3% DSS, the 4-PAHs (equimolar mix at 50,100, 150 mg/kg.bw, orally 3 times a week for 3 weeks) induced a loss of body weight and tumor formation. Inulin (10 g/L) had no effect on colon length and tumor formation. A significant decrease in the loss of b.w was observed in inulin group as compared to the fiber free group. These results underscore the importance of considering the biological association between low-dose exposure to 4-HAPs and diet-related colon tumors.
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Affiliation(s)
- Maurice Zaoui
- Sorbonne Université-INSERM UMR 938, Centre de Recherche Saint-Antoine (CRSA), Institut Universitaire de Cancérologie (IUC), Paris, France
| | - Lila Louadj
- Sorbonne Université-INSERM UMR 938, Centre de Recherche Saint-Antoine (CRSA), Institut Universitaire de Cancérologie (IUC), Paris, France
| | - Nathalie Ferrand
- Sorbonne Université-INSERM UMR 938, Centre de Recherche Saint-Antoine (CRSA), Institut Universitaire de Cancérologie (IUC), Paris, France
| | - Ralph Nehme
- Quality and Health Department, IDELE Institute, 149 Rue de Bercy, 75012 Paris, France
| | - Michele Sabbah
- Sorbonne Université-INSERM UMR 938, Centre de Recherche Saint-Antoine (CRSA), Institut Universitaire de Cancérologie (IUC), Paris, France
| | - Latifa Abdennebi-Najar
- Quality and Health Department, IDELE Institute, 149 Rue de Bercy, 75012 Paris, France; Sorbonne Université-INSERM UMR 938, Centre de Recherche Saint-Antoine (CRSA), Institut Universitaire de Cancérologie (IUC), Paris, France.
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7
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Ko KP. Risk Factors of Gastric Cancer and Lifestyle Modification for Prevention. J Gastric Cancer 2024; 24:99-107. [PMID: 38225769 PMCID: PMC10774756 DOI: 10.5230/jgc.2024.24.e10] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 01/17/2024] Open
Abstract
Gastric cancer has been consistently decreasing worldwide, whereas cardia gastric cancer is on the rise. This indicates that the exposure rates to epidemiological causes are changing. In this study, we aim to review the risk factors for gastric cancer with respect to cardia and non-cardia types. One of the most significant risk factors for gastric cancer is Helicobacter pylori infection. H. pylori infection is known as a risk factor for non-cardia gastric cancer, and there have been results indicating that H. pylori infection is not associated with cardia gastric cancer. However, in the East Asian region, there is epidemiological evidence suggesting that H. pylori infection might be a risk factor for cardia gastric cancer. Smoking and alcohol consumption are known risk factors for gastric cancer, regardless of anatomical location. Obesity is considered a factor in the development of cardia gastric cancer. However, further research is needed to understand the specific relationship with non-cardia gastric cancer. The consumption of high-salt and processed meat is more distinctly associated with non-cardia gastric cancer than in cardia gastric cancer. In addition to these factors, exposure to chemicals and radiation are considered risk factors for gastric cancer. Primary prevention of gastric cancer involves eliminating or avoiding risk factors such as H. pylori eradication and adopting a healthy lifestyle, including quitting smoking, reducing alcohol consumption, maintaining a healthy weight, and having a low-salt diet.
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Affiliation(s)
- Kwang-Pil Ko
- Clinical Preventive Medicine Center, Seoul National University Bundang Hospital, Seongnam, Korea.
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8
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Jun YW, Kant M, Coskun E, Kato TA, Jaruga P, Palafox E, Dizdaroglu M, Kool ET. Possible Genetic Risks from Heat-Damaged DNA in Food. ACS CENTRAL SCIENCE 2023; 9:1170-1179. [PMID: 37396864 PMCID: PMC10311654 DOI: 10.1021/acscentsci.2c01247] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Indexed: 07/04/2023]
Abstract
The consumption of foods prepared at high temperatures has been associated with numerous health risks. To date, the chief identified source of risk has been small molecules produced in trace levels by cooking and reacting with healthy DNA upon consumption. Here, we considered whether the DNA in food itself also presents a hazard. We hypothesize that high-temperature cooking may cause significant damage to the DNA in food, and this damage might find its way into cellular DNA by metabolic salvage. We tested cooked and raw foods and found high levels of hydrolytic and oxidative damage to all four DNA bases upon cooking. Exposing cultured cells to damaged 2'-deoxynucleosides (particularly pyrimidines) resulted in elevated DNA damage and repair responses in the cells. Feeding a deaminated 2'-deoxynucleoside (2'-deoxyuridine), and DNA containing it, to mice resulted in substantial uptake into intestinal genomic DNA and promoted double-strand chromosomal breaks there. The results suggest the possibility of a previously unrecognized pathway whereby high-temperature cooking may contribute to genetic risks.
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Affiliation(s)
- Yong Woong Jun
- Department of Chemistry, Sarafan ChEM-H, and Stanford Cancer InstituteStanford University, Stanford, California 94305, United States
| | - Melis Kant
- Biomolecular
Measurement Division, National Institute
of Standards and Technology, Gaithersburg, Maryland 20899, United States
| | - Erdem Coskun
- Biomolecular
Measurement Division, National Institute
of Standards and Technology, Gaithersburg, Maryland 20899, United States
- Institute
for Bioscience & Biotechnology Research, University of Maryland, Rockville, Maryland 20850, United States
| | - Takamitsu A. Kato
- Department
of Environmental & Radiological Health Sciences, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Pawel Jaruga
- Biomolecular
Measurement Division, National Institute
of Standards and Technology, Gaithersburg, Maryland 20899, United States
| | - Elizabeth Palafox
- Department of Chemistry, Sarafan ChEM-H, and Stanford Cancer InstituteStanford University, Stanford, California 94305, United States
| | - Miral Dizdaroglu
- Biomolecular
Measurement Division, National Institute
of Standards and Technology, Gaithersburg, Maryland 20899, United States
| | - Eric T. Kool
- Department of Chemistry, Sarafan ChEM-H, and Stanford Cancer InstituteStanford University, Stanford, California 94305, United States
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9
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Rim CH, Lee WJ, Akhmedov O, Sabirov U, Ten Y, Ziyayev Y, Tillyashaykhov M, Rim JS. Challenges and Suggestions in the Management of Stomach and Colorectal Cancer in Uzbekistan: The Third Report of the Uzbekistan-Korea Oncology Consortium. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:ijerph20085477. [PMID: 37107759 PMCID: PMC10138433 DOI: 10.3390/ijerph20085477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/13/2023] [Accepted: 04/04/2023] [Indexed: 05/11/2023]
Abstract
In general, as the national standard of living and life expectancy of people increase, the health burden of cancer also increases. Prevention strategies, including the screening and investigation of the causes of cancer as well as the expansion of treatment infrastructure, are necessary. In this review, we discussed the management strategies for gastric and colorectal cancers in Uzbekistan. Gastrointestinal cancers can be significantly prevented by certain screening strategies such as endoscopic examination. Furthermore, as both cancer types are closely related to the eating habits and lifestyles of people in Uzbekistan, such causes should be investigated and prevented. Practical advice to increase the efficiency of treatment is included, considering the current situation in Uzbekistan. Data from South Korea, which has performed nationwide screening for two decades and has made progress in improving the prognosis of patients with gastrointestinal cancers, will be discussed as a literature control.
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Affiliation(s)
- Chai Hong Rim
- Department of Radiation Oncology, Korea University Ansan Hospital, Korea University, Seoul 15355, Republic of Korea
| | - Won Jae Lee
- Department of Healthcare Management, Gachon University, Seongnam-si 13120, Republic of Korea
| | - Odiljon Akhmedov
- Department of science, Republican Specialized Scientific Practical-Medical Center of Oncology and Radiology, Farobiy Street 383, Tashkent 100179, Uzbekistan
| | - Ulugbek Sabirov
- Ministry of Health of the Republic of Uzbekistan, Tashkent 100011, Uzbekistan
| | - Yakov Ten
- Department of science, Republican Specialized Scientific Practical-Medical Center of Oncology and Radiology, Farobiy Street 383, Tashkent 100179, Uzbekistan
| | - Yakhyo Ziyayev
- Department of science, Republican Specialized Scientific Practical-Medical Center of Oncology and Radiology, Farobiy Street 383, Tashkent 100179, Uzbekistan
| | - Mirzagaleb Tillyashaykhov
- Department of science, Republican Specialized Scientific Practical-Medical Center of Oncology and Radiology, Farobiy Street 383, Tashkent 100179, Uzbekistan
- Correspondence: (M.T.); (J.S.R.); Tel.: +998-712462582 (M.T.); +82-2-2626-1523 (J.S.R.); Fax: +82-2-837-6245 (J.S.R.)
| | - Jae Suk Rim
- Department of Oral and Maxillofacial Surgery, Guro Hospital, Korea University College of Medicine, 148 Gurodong-ro, Guro 2-dong, Guro-gu, Seoul 08308, Republic of Korea
- Correspondence: (M.T.); (J.S.R.); Tel.: +998-712462582 (M.T.); +82-2-2626-1523 (J.S.R.); Fax: +82-2-837-6245 (J.S.R.)
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10
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Sumer G, Oz F. The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality. Foods 2023; 12:1374. [PMID: 37048195 PMCID: PMC10093676 DOI: 10.3390/foods12071374] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking loss, pH, lipid oxidation) of beef meat was examined. While no significant effect (p > 0.05) of the cooking method was detected on the water content, cooking loss, ∑PAH4 [the sum of benzo[a]pyrene (BaP), benzo[a]anthracene (BaA), chrysen (Chry), and benzo[b]fluoranthene (BbF)], and ∑PAH8 [the sum of BaP, BaA, Chry, benzo[k]fluoranthene (BkF), dibenzo[a,h]anthracene (DahA), benzo[g,h,i]perylene (Bghip), and indeno [1,2,3-cd]pyrene (IncdP)] content, it was determined that it had a significant effect on pH (p < 0.05) and lipid oxidation (TBARS, p < 0.01). While the cooking degree did not have a significant effect (p > 0.05) on the TBARS value, it had a significant effect (p < 0.05) on the water content and pH value, and a very significant effect (p < 0.01) on the cooking loss. While BaA and BaP compounds were detected in all barbecued samples, the DahA compound could not be detected in any of the samples. Varying levels of BaA (up to 5.62 ng/g), Chry (up to 0.43 ng/g), BbF (LOD-..-LOQ), BkF (LOD-..-LOQ), BaP (up to 0.49 ng/g), BghiP (up to 0.82 ng/g), and IncdP (up to 4.99 ng/g) compounds were determined in the samples. While the ∑PAH4 contents varied between 0.71 and 6.35 ng/g, the ∑PAH8 contents varied between 1.12 and 11.34 ng/g. While the increase in cooking level did not affect the ∑PAH4 content, it caused a significant increase in the ∑PAH8 content. The highest BaP (0.49 ng/g), ∑PAH4 (6.35 ng/g), and ∑PAH8 (11.34 ng/g) contents were detected in the meat samples that were well cooked on the barbecue by the direct method. The results have proven that PAHs are formed at varying levels in both meat samples cooked on the barbecue by the direct method and the indirect method. On the other hand, it has been determined that even if 100 g of the meat with the highest BaP and ∑PAH4 content is eaten, the exposure amount remains far below the limit values specified for PAHs. However, paying close attention to the barbecue cooking process is still recommended.
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Affiliation(s)
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Turkey
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11
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Compr Rev Food Sci Food Saf 2023; 22:1418-1437. [PMID: 36717375 DOI: 10.1111/1541-4337.13116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 12/21/2022] [Accepted: 01/15/2023] [Indexed: 02/01/2023]
Abstract
Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings have been widely applied to deep-fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose- and chitosan-based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep-frying. Considering the potential for positive health outcomes, cellulose- and chitosan-based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep-fried foods.
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Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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12
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Hang D, Wang L, Fang Z, Du M, Wang K, He X, Khandpur N, Rossato SL, Wu K, Hu Z, Shen H, Ogino S, Chan AT, Giovannucci EL, Zhang FF, Song M. Ultra-processed food consumption and risk of colorectal cancer precursors: results from 3 prospective cohorts. J Natl Cancer Inst 2023; 115:155-164. [PMID: 36477589 PMCID: PMC9905956 DOI: 10.1093/jnci/djac221] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/28/2022] [Accepted: 10/26/2022] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Growing evidence indicates the adverse effect of ultra-processed food (UPF) consumption. However, it remains unknown whether UPF consumption influences the risk of colorectal cancer (CRC) precursors, namely conventional adenomas and serrated lesions. METHODS We drew data from the Nurses' Health Study, Nurses' Health Study II, and Health Professionals Follow-up Study, comprising 142 052 participants who had undergone at least 1 lower gastrointestinal endoscopy during follow-up. To handle multiple records per participants, we used multivariable logistic regression for clustered data to calculate odds ratios (OR) and 95% confidence intervals (CIs) of colorectal polyps in relation to cumulative average consumption of UPFs. All statistical tests were 2-sided. RESULTS We documented 11 644 patients with conventional adenomas and 10 478 with serrated lesions during 18-20 years of follow-up. Compared with participants in the lowest quintile of UPF consumption, those in the highest quintile had an increased risk of conventional adenomas (OR = 1.18, 95% CI = 1.11 to 1.26) and serrated lesions (OR = 1.20, 95% CI = 1.13 to 1.28). Similar results were found for high-risk polyps (ie, advanced adenomas and ≥10 mm serrated lesions; OR = 1.17, 95% CI = 1.07 to 1.28). These associations were slightly attenuated but remained statistically significant after further adjusting for body mass index, Western dietary pattern score, or individual dietary factors (fiber, folate, calcium, and vitamin D). The results remained essentially unchanged after excluding processed meat from total UPF intake. CONCLUSIONS Higher consumption of UPFs is associated with an increased risk of CRC precursors. UPFs might be a modifiable target for early prevention of CRC.
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Affiliation(s)
- Dong Hang
- Department of Epidemiology, Jiangsu Key Lab of Cancer Biomarkers, Prevention and Treatment, Collaborative Innovation Center for Cancer Personalized Medicine, School of Public Health, Gusu School, Nanjing Medical University, Nanjing, China
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Lu Wang
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Zhe Fang
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Mengxi Du
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Kai Wang
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Xiaosheng He
- Department of Colorectal Surgery, the Six Affiliated Hospital, Sun Yat-sen University, Guangzhou, China
| | - Neha Khandpur
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
- Center for Epidemiological Studies in Health and Nutrition (NUPENS), Faculty of Public Health, University of São Paulo, Brazil
| | - Sinara L Rossato
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
- Institute of Geography, Universidade Federal de Uberlândia, Minas Gerais, Brazil
| | - Kana Wu
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Zhibin Hu
- Department of Epidemiology, Jiangsu Key Lab of Cancer Biomarkers, Prevention and Treatment, Collaborative Innovation Center for Cancer Personalized Medicine, School of Public Health, Gusu School, Nanjing Medical University, Nanjing, China
| | - Hongbing Shen
- Department of Epidemiology, Jiangsu Key Lab of Cancer Biomarkers, Prevention and Treatment, Collaborative Innovation Center for Cancer Personalized Medicine, School of Public Health, Gusu School, Nanjing Medical University, Nanjing, China
| | - Shuji Ogino
- Broad Institute of Massachusetts Institute of Technology and Harvard, Cambridge, MA, USA
- Cancer Immunology Program, Dana-Farber Harvard Cancer Center, Boston, MA, USA
- Program in MPE Molecular Pathological Epidemiology, Department of Pathology, Brigham and Women’s Hospital, and Harvard Medical School, Boston, MA, USA
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA
| | - Andrew T Chan
- Broad Institute of Massachusetts Institute of Technology and Harvard, Cambridge, MA, USA
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA
- Clinical and Translational Epidemiology Unit and Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA
| | - Edward L Giovannucci
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA
| | - Fang Fang Zhang
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Mingyang Song
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Clinical and Translational Epidemiology Unit and Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA
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13
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Fu C, Qin X, Zhang J, Zhang T, Song Y, Yang J, Wu G, Luo D, Jiang N, Bikker FJ. In vitro and in vivo toxicological evaluation of carbon quantum dots originating from Spinacia oleracea. Heliyon 2023; 9:e13422. [PMID: 36820041 PMCID: PMC9937992 DOI: 10.1016/j.heliyon.2023.e13422] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 01/25/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
Food-derived carbon quantum dots (CQDs) can relatively easily be synthesized and chemically manipulated for a broad spectrum of biomedical applications. However, their toxicity may hinder their actual use. Here, Spinacia oleracea-derived CQDs i.e., CQD-1 and CQD-2, were synthesized by means of different shredding methods and followed by a microwave-assisted hydrothermal approach. Subsequently, these CQDs were analyzed in vitro and in an in vivo mice model to test their biocompatibility and potential use as bioimaging agents and for activation of osteogenic differentiation. When comparing CQD-1 and CQD-2, it was found that CQD-1 exhibited 7.6 times higher photoluminescent (PL) emission intensity around 411 nm compared to CQD-2. Besides, it was found that the size distribution of CQD-1 was 2.05 ± 0.08 nm, compared with 2.14 ± 0.04 nm for CQD-2. Upon exposure to human bone marrow-derived mesenchymal stem cells (hBMSCs) in vitro, CQD-1 was endocytosed into the cytoplasm and significantly increased the differentiation of hBMSCs up to 10 μg mL-1 after 7 and 14 days. Apparently, the presence of relatively low doses of CQD-1 showed virtually no toxic or histological effects in the major organs in vivo. In contrast, high doses of CQD-1 (1 mg mL-1) caused cell death in vitro ranging from 35% on day 1 to 80% on day 3 post-exposure, and activated the apoptotic machinery and increased lymphocyte aggregates in the liver tissue. In conclusion, S. oleracea-derived CQDs have the potential for biomedical applications in bioimaging and activation of stem cells osteogenic differentiation. Therefore, it is postulated that CQD-1 from S. oleracea remains potential prospective material at appropriate doses and specifications.
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Affiliation(s)
- Cuicui Fu
- Department of Oral Biochemistry, Academic Centre for Dentistry Amsterdam (ACTA), University of Amsterdam (UvA) and Vrije Universiteit Amsterdam (VU), Amsterdam 1081LA, the Netherlands
| | - Xiaoyun Qin
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | - Jin Zhang
- School of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | - Ting Zhang
- Laboratory of Biomimetic Nanomaterials, Department of Orthodontics, Peking University School and Hospital of Stomatology, National Engineering Laboratory for Digital and Material Technology of Stomatology, Beijing Key Laboratory of Digital Stomatology, Beijing 100081, China
| | - Yeqing Song
- Central Laboratory, Peking University School and Hospital of Stomatology, #22 Zhongguancun, South Avenue, Haidian District, Beijing 100081, China
| | - Jiaqi Yang
- Shanxi Medical University School and Hospital of Stomatology& Shanxi Province Key, Laboratory of Oral Diseases Prevention and New Materials, Shanxi 030605, China
| | - Gang Wu
- Department of Oral and Maxillofacial Surgery/Pathology, Amsterdam UMC and Academic, Center for Dentistry Amsterdam (ACTA), Amsterdam Movement Science, Vrije Universiteit Amsterdam, Amsterdam 1081LA, the Netherlands
- Department of Oral Cell Biology, Academic Center for Dentistry Amsterdam (ACTA), University of Amsterdam and Vrije Universiteit Amsterdam, Amsterdam 1081LA, the Netherlands
| | - Dan Luo
- CAS Center for Excellence in Nanoscience, Beijing Key Laboratory of Micro-nano Energy and Sensor, Beijing Institute of Nanoenergy and Nanosystems, Chinese Academy of Sciences, Beijing 101400, China
- School of Nanoscience and Technology, University of Chinese Academy of Sciences, Beijing 100049, China
- Corresponding author. CAS Center for Excellence in Nanoscience, Beijing Key Laboratory of Micro-nano Energy and Sensor, Beijing Institute of Nanoenergy and Nanosystems, Chinese Academy of Sciences, Beijing 101400, China.
| | - Nan Jiang
- Central Laboratory, Peking University School and Hospital of Stomatology, #22 Zhongguancun, South Avenue, Haidian District, Beijing 100081, China
- Corresponding author.
| | - Floris J. Bikker
- Department of Oral Biochemistry, Academic Centre for Dentistry Amsterdam (ACTA), University of Amsterdam (UvA) and Vrije Universiteit Amsterdam (VU), Amsterdam 1081LA, the Netherlands
- Corresponding author.
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14
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Caliskan H, Gumus D, Kizil M. Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong tea. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01773-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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15
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Badyda AJ, Rogula-Kozłowska W, Majewski G, Bralewska K, Widziewicz-Rzońca K, Piekarska B, Rogulski M, Bihałowicz JS. Inhalation risk to PAHs and BTEX during barbecuing: The role of fuel/food type and route of exposure. JOURNAL OF HAZARDOUS MATERIALS 2022; 440:129635. [PMID: 36027742 DOI: 10.1016/j.jhazmat.2022.129635] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 07/03/2022] [Accepted: 07/17/2022] [Indexed: 06/15/2023]
Abstract
The manuscript presents an innovative and holistic approach to quantifying PAHs and BTEX emissions from the grilling process and indicates a novel driven-toxicity-based solution to recognize health effects related to BBQ emissions. The exposure scenario includes the type of grilling device, food type, and individual attitudes, but also a keen understanding of the broad health implications related to the gaseous/particulate PAHs emission, or age-related effects. The calculated incremental lifetime cancer risk (ILCR) associated with the exposure to PAH congeners and BTEX indicates an unacceptable level in the case of charcoal and briquette grilling with the highest values for professional cooks. The sum of 15 PAH concentrations in grilled foods was highest for meat grilling over charcoal briquettes - 382,020.39 ng/m3 and lowest for meat grilling on a gas grill - 1442.16 ng/m3. The emissions of BTEX from lump charcoal grilling were 130 times higher compared to the gaseous grill. In all considered scenarios lump-charcoal and charcoal briquettes grilling derive the ILCR above the 10-4, indicating negative effects of traditional grills on human health. The paper completes knowledge of wide-ranging health implications associated with BBQs, a topic that is almost completely unaddressed among the scientific community and policymakers.
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Affiliation(s)
- Artur Jerzy Badyda
- Warsaw University of Technology, Faculty of Building Services, Hydro- and Environmental Engineering, 20 Nowowiejska St., PL00-653 Warsaw, Poland.
| | - Wioletta Rogula-Kozłowska
- The Main School of Fire Service, Safety Engineering Institute, 52/54 Słowackiego St., PL01-629, Warsaw, Poland
| | - Grzegorz Majewski
- Warsaw University of Life Sciences, Institute of Environmental Engineering, 159 Nowoursynowska St., PL02-776 Warsaw, Poland
| | - Karolina Bralewska
- The Main School of Fire Service, Safety Engineering Institute, 52/54 Słowackiego St., PL01-629, Warsaw, Poland
| | - Kamila Widziewicz-Rzońca
- Institute of Environmental Engineering, Polish Academy of Sciences, 34 M. Skłodowska-Curie St., PL41-819 Zabrze, Poland
| | - Barbara Piekarska
- Medical University of Warsaw, Department of Prevention of Environmental Hazards, Allergology and Immunology, 1 Banacha St., PL00-097 Warsaw, Poland
| | - Mariusz Rogulski
- Warsaw University of Technology, Faculty of Building Services, Hydro- and Environmental Engineering, 20 Nowowiejska St., PL00-653 Warsaw, Poland
| | - Jan Stefan Bihałowicz
- The Main School of Fire Service, Safety Engineering Institute, 52/54 Słowackiego St., PL01-629, Warsaw, Poland
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16
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Kobets T, Smith BPC, Williams GM. Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk. Foods 2022; 11:2828. [PMID: 36140952 PMCID: PMC9497933 DOI: 10.3390/foods11182828] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Commonly consumed foods and beverages can contain chemicals with reported carcinogenic activity in rodent models. Moreover, exposures to some of these substances have been associated with increased cancer risks in humans. Food-borne carcinogens span a range of chemical classes and can arise from natural or anthropogenic sources, as well as form endogenously. Important considerations include the mechanism(s) of action (MoA), their relevance to human biology, and the level of exposure in diet. The MoAs of carcinogens have been classified as either DNA-reactive (genotoxic), involving covalent reaction with nuclear DNA, or epigenetic, involving molecular and cellular effects other than DNA reactivity. Carcinogens are generally present in food at low levels, resulting in low daily intakes, although there are some exceptions. Carcinogens of the DNA-reactive type produce effects at lower dosages than epigenetic carcinogens. Several food-related DNA-reactive carcinogens, including aflatoxins, aristolochic acid, benzene, benzo[a]pyrene and ethylene oxide, are recognized by the International Agency for Research on Cancer (IARC) as causes of human cancer. Of the epigenetic type, the only carcinogen considered to be associated with increased cancer in humans, although not from low-level food exposure, is dioxin (TCDD). Thus, DNA-reactive carcinogens in food represent a much greater risk than epigenetic carcinogens.
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Affiliation(s)
- Tetyana Kobets
- Department of Pathology, Microbiology and Immunology, New York Medical College, Valhalla, NY 10595, USA
| | - Benjamin P. C. Smith
- Future Ready Food Safety Hub, Nanyang Technological University, Singapore 639798, Singapore
| | - Gary M. Williams
- Department of Pathology, Microbiology and Immunology, New York Medical College, Valhalla, NY 10595, USA
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17
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Veltman B, Harpaz D, Melamed S, Tietel Z, Tsror L, Eltzov E. Whole-cell bacterial biosensor for volatile detection from Pectobacterium-infected potatoes enables early identification of potato tuber soft rot disease. Talanta 2022; 247:123545. [PMID: 35597022 DOI: 10.1016/j.talanta.2022.123545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/08/2022] [Accepted: 05/10/2022] [Indexed: 11/26/2022]
Abstract
Half of the harvested food is lost due to rots caused by microorganisms. Plants emit various volatile organic compounds (VOCs) into their surrounding environment, and the VOC profiles of healthy crops are altered upon infection. In this study, a whole-cell bacterial biosensor was used for the early identification of potato tuber soft rot disease caused by the pectinolytic bacteria Pectobacterium in potato tubers. The detection is based on monitoring the luminescent responses of the bacteria panel to changes in the VOC profile following inoculation. First, gas chromatography-mass spectrometry (GC-MS) was used to specify the differences between the VOC patterns of the inoculated and non-inoculated potato tubers during early infection. Five VOCs were identified, 1-octanol, phenylethyl alcohol, 2-ethyl hexanol, nonanal, and 1-octen-3-ol. Then, the infection was detected by the bioreporter bacterial panel, firstly measured in a 96-well plate in solution, and then also tested in potato plugs and validated in whole tubers. Examination of the bacterial panel responses showed an extensive cytotoxic effect over the testing period, as seen by the elevated induction factor (IF) values in the bacterial strain TV1061 after exposure to both potato plugs and whole tubers. Moreover, quorum sensing influences were also observed by the elevated IF values in the bacterial strain K802NR. The developed whole-cell biosensor system based on bacterial detection will allow more efficient crop management during postharvest, storage, and transport of crops, to reduce food losses.
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Affiliation(s)
- Boris Veltman
- Institute of Postharvest and Food Science, Department of Postharvest Science, Volcani Institute, Agricultural Research Organization, Rishon LeZion, 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, 76100, Israel.
| | - Dorin Harpaz
- Institute of Postharvest and Food Science, Department of Postharvest Science, Volcani Institute, Agricultural Research Organization, Rishon LeZion, 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, 76100, Israel.
| | - Sarit Melamed
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, M.P, Negev, 8531100, Israel.
| | - Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, M.P, Negev, 8531100, Israel.
| | - Leah Tsror
- Department of Plant Pathology and Weed Research, Institute of Plant Protection, Gilat Research Center, Agricultural Research Organization, M.P, Negev, 8531100, Israel.
| | - Evgeni Eltzov
- Institute of Postharvest and Food Science, Department of Postharvest Science, Volcani Institute, Agricultural Research Organization, Rishon LeZion, 7505101, Israel.
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18
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Diet and Risk of Gastric Cancer: An Umbrella Review. Nutrients 2022; 14:nu14091764. [PMID: 35565732 PMCID: PMC9105055 DOI: 10.3390/nu14091764] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/18/2022] [Accepted: 04/20/2022] [Indexed: 02/06/2023] Open
Abstract
Several dietary exposures have been associated with gastric cancer (GC), but the associations are often heterogenous and may be afflicted by inherent biases. In the context of an Umbrella Review (UR), we provide an overview and a critical evaluation of the strength and quality, and evidence classification of the associations of diet-related exposures in relation to the risk of GC. We searched PubMed and Scopus for eligible meta-analyses of observational studies published in English from inception to 12 December 2021, and for any identified association, we applied robust epidemiological validity evaluation criteria and individual study quality assessment using AMSTAR. We screened 3846 titles/abstracts and assessed 501 full articles for eligibility, of which 49 were included in the analysis, investigating 147 unique exposures in relation to GC, cardia (GCC) or non-cardia (GNCC) cancer. Supported by suggestive evidence, positive associations were found comparing the highest vs. lowest categories for: heavy (>42 g/day) alcohol consumption (Relative Risk (RR) = 1.42, 95% Confidence Interval (CI): 1.20−1.67), salted fish consumption (RR = 1.56, 95% CI:1.30−1.87) and waist circumference (RR = 1.48, 95% CI:1.24−1.78) and an inverse association for the healthy lifestyle index (RR = 0.60, 95% CI:0.48−0.74) in relation to GC. Additionally, a positive association was found comparing obese individuals (Body Mass Index (BMI) ≥ 30) to normal-weight individuals (BMI: 18.5−25) (RR = 1.82, 95% CI:1.32−2.49) in relation to GCC. Most of the meta-analyses were of medium-to-high quality (median items: 7.0, interquartile range: 6−9). Maintaining a normal body weight and adopting healthy dietary choices, in particular, limiting the consumption of salt-preserved foods and alcohol, can reduce the risk of gastric cancer.
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19
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Effects of Chlorophyll a and b in Reducing Genotoxicity of 2-Amino-3,8-dimethylimidazo[4,5-F]quinoxaline (MeIQx). BIOLOGY 2022; 11:biology11040602. [PMID: 35453801 PMCID: PMC9028374 DOI: 10.3390/biology11040602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 11/17/2022]
Abstract
In this study, the protective effects of chlorophyll a and chlorophyll b (0.5 and 1 µM) against the heterocyclic amine compound 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx, 4.69 µM, 9.38 µM, 23.45 µM) with somatic mutation and recombination test in Drosophila melanogaster are investigated. Chronic applications are performed to transheterozygous larvae with respect to two recessive genes, mwh (multiple wing hair) and flr3 (flare), by using Drosophila strains. The genotoxic effects of MeIQx are primarily determined for third instars larvae. In antigenotoxicity studies, two different application groups are constituted. While for the first group doses of chlorophyll a, b, and MeIQx are given to the third instars larvae simultaneously, for the second group doses of MeIQx are applied at the third instars after doses of chlorophyll a and b are given to at the second instars larvae. Chlorophyll a and b are effective in reducing genotoxic effects of MeIQx by both applications on individuals and it is observed that the pretreatment method is much more effective than the simultaneous one. There are similar results for chlorophyll a and b in efficacy.
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20
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Formation of heterocyclic aromatic amines in spiced pork shoulder: Effects of heat treatment parameters and number of soup cycles. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104382] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Characterization of volatiles and non-volatiles as the key bioactive compounds in roasting pre-dried chilies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01308-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Fan H, Hu H, Li C, Xie J, Chen J, Zeng M, Shen M, Xie M. Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Heyu Fan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Huiyu Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Chang Li
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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23
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Niklas AA, Herrmann SS, Pedersen M, Jakobsen M, Duedahl-Olesen L. The occurrence of volatile and non-volatile N-nitrosamines in cured meat products from the Danish market. Food Chem 2022; 378:132046. [PMID: 35026484 DOI: 10.1016/j.foodchem.2022.132046] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/30/2021] [Accepted: 01/01/2022] [Indexed: 01/03/2023]
Abstract
Several epidemiological studies emphasize the consumption of processed meat products as a risk factor of colorectal cancer, linking N-nitrosamines (NAs) formed during nitrite curing to this cancer risk. The occurrence of volatile N-nitrosamines (VNAs) has over the years been intensively studied while the knowledge on the occurrence and toxicity of non-volatile N-nitrosamines (NVNAs) is still limited. Therefore, this study focuses on quantification of both VNAs and NVNAs in a large selection of processed meat products. For this purpose, a robust, specific and sensitive method allowing analysis of seven VNAs and two NVNAs was optimized and validated using kassler, sausage, and salami. The limit of quantification achieved was 0.1-0.5 ng·g-1 for most of the VNA, and 2.3-4.2 ng·g-1 for the NVNA. In one hundred commercial samples N-nitroso-thiazolidine-4-carboxylic acid (NTCA) was the most frequently detected (97 samples) among all target NAs and it was found at concentrations ranging from 3.1 ng·g-1 to 1660 ng·g-1. The samples contained relatively low mean levels of the individual VNAs (≤1 ng·g-1). The levels of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and N-nitrosopiperidine (NPIP) ranged from non-detectable to 3.8, 10.8 and 2.9 ng·g-1, respectively. A correlation between the detected residual levels of nitrite and/or nitrate and concentrations of individual NAs could not be demonstrated. Based on principle component analysis (PCA) some correlations between salami, sausage and bacon and NAs could be shown.
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Affiliation(s)
- A A Niklas
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark.
| | - S S Herrmann
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark
| | - M Pedersen
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark
| | - M Jakobsen
- Danish Veterinary and Food Administration Laboratory Ringsted, Søndervang 4, 4100 Ringsted, Denmark
| | - L Duedahl-Olesen
- Technical University of Denmark, National Food Institute, 2800 Kgs. Lyngby, Denmark
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Sun L, Wang Z, Hou J, Fang G, Liu J, Wang S. Detection of heterocyclic amine (PhIP) by fluorescently labelled cucurbit[7]uril. Analyst 2022; 147:2477-2483. [DOI: 10.1039/d2an00495j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A “host–guest” system for 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) detection was designed. This method might be the first quick measurement technique for HCA and may find wide application in food safety detection.
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Affiliation(s)
- Lili Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Zejiang Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Juan Hou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Guozhen Fang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Jifeng Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
- Research Center of Food Science and Human Health, School of Medicine, Nankai University, Tianjin, 300071, PR China
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25
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Bagordo F, Panico A, Zizza A, Serio F, Idolo A, Tumolo MR, Guido M, Gambino I, Grassi T. Buccal micronucleus cytome assay in children living in an area with low anthropogenic pressure: The EFFE.BI.P. study. MUTATION RESEARCH. GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS 2022; 873:503424. [PMID: 35094808 DOI: 10.1016/j.mrgentox.2021.503424] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/01/2021] [Accepted: 11/03/2021] [Indexed: 12/13/2022]
Abstract
The study aimed to evaluate the micronucleus (MN) frequency in exfoliated buccal cells (EBCs) of 256 6-8-years-old schoolchildren living in a rural area of Salento peninsula (Southern Italy) with low anthropogenic pressure and with a normal rate of chronic diseases in order to determine the basal level of MN and identify which factors are able to influence it. Information about the personal data, lifestyles and dietary habits of the children were obtained by the administration of a questionnaire to their parents. The buccal micronucleus cytome assay was performed to evaluate the presence of early genotoxic effects among the children. In addition, the level of environmental exposure was assessed by sampling atmospheric particulate fractions near the schools attended by participants. The association between MN frequency and individual or environmental factors was also assessed. The children had a mean MN frequency of 0.27 ± 0.43‰ (95%CI = 0.22-0.33). This frequency was positively associated with vehicular traffic (OR = 2.99; 95%CI = 1.15-7.74) and negatively associated with a high educational level of the mother (OR = 0.41; 95%CI = 0.18-0.95) and physical exercise (OR = 0.56; 95%CI = 0.32-0.57). Data on genotoxic effects in buccal cells found in this study could be considered as the MN level in a pediatric population not exposed to environmental pollution.
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Affiliation(s)
- Francesco Bagordo
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Monteroni 165, 73100, Lecce, Italy.
| | - Alessandra Panico
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Monteroni 165, 73100, Lecce, Italy.
| | - Antonella Zizza
- Institute of Clinical Physiology, National Research Council, 73100, Lecce, Italy.
| | - Francesca Serio
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Monteroni 165, 73100, Lecce, Italy.
| | - Adele Idolo
- Department of Prevention, Local Health Authority (ASL LE), 73100, Lecce, Italy.
| | - Maria Rosaria Tumolo
- Institute for Research on Population & Social Policies, National Research Council, Research Unit of Brindisi, c/o ex Osp. Di Summa, Piazza Di Summa, 72100, Brindisi, Italy.
| | - Marcello Guido
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Monteroni 165, 73100, Lecce, Italy.
| | - Isabella Gambino
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Monteroni 165, 73100, Lecce, Italy.
| | - Tiziana Grassi
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Monteroni 165, 73100, Lecce, Italy.
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26
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Hasan GMMA, Shaikh MAA, Satter MA, Hossain MS. Detection of indicator polychlorinated biphenyls (I-PCBs) and polycyclic aromatic hydrocarbons (PAHs) in cow milk from selected areas of Dhaka, Bangladesh and potential human health risks assessment. Toxicol Rep 2022; 9:1514-1522. [DOI: 10.1016/j.toxrep.2022.07.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/06/2022] [Accepted: 07/09/2022] [Indexed: 12/01/2022] Open
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Sievert K, Lawrence M, Parker C, Baker P. Understanding the Political Challenge of Red and Processed Meat Reduction for Healthy and Sustainable Food Systems: A Narrative Review of the Literature. Int J Health Policy Manag 2021; 10:793-808. [PMID: 33300762 PMCID: PMC9309962 DOI: 10.34172/ijhpm.2020.238] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 11/18/2020] [Indexed: 11/09/2022] Open
Abstract
BACKGROUND Diets high in red and processed meat (RPM) contribute substantially to environmental degradation, greenhouse gas (GHG) emissions, and the global burden of chronic disease. Recent high-profile reports from international expert bodies have called for a significant reduction in global dietary meat intake, particularly RPM, especially in high-income settings, while acknowledging the importance of animal-sourced foods to population nutrition in many lower-income countries. However, this presents a major yet under-investigated political challenge given strong cultural preferences for meat and the economic importance and power of the meat industry. METHODS A theoretically-guided narrative review was undertaken. The theoretical framework used to guide the review considered the interests, ideas and institutions that constitute food systems in relation to meat reduction; and the instrumental, discursive and structural forms of power that actors deploy in relation to others within the food system. RESULTS High production and consumption levels of RPM are promoted and sustained by a number of factors. Actors with an interest in RPM included business and industry groups, governments, intergovernmental organisations, and civil society. Asymmetries of power between these actors exist, with institutional barriers recognised in the form of government-industry dependence, trade agreement conflicts, and policy incoherence. Industry lobbying, shaping of evidence and knowledge, and highly concentrated markets are key issues. Furthermore, prevailing ideologies like carnism and neoliberalism present embedded difficulties for RPM reduction. The literature noted the power of actors to resist meat reduction efforts exists in varying forms, including the use of lobbying, shaping of evidence and knowledge, and highly concentrated markets. CONCLUSION There are a number of political challenges related to RPM reduction that contribute to policy inertia, and hence are likely to impede the transformation of food systems. Research on policy efforts to reduce RPM production and consumption should incorporate the role of power and political feasibility.
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Affiliation(s)
- Katherine Sievert
- School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC, Australia
| | - Mark Lawrence
- School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC, Australia
- Institute for Physical Activity and Nutrition, Deakin University, Geelong, VIC, Australia
| | - Christine Parker
- Melbourne Law School, The University of Melbourne, Melbourne, VIC, Australia
| | - Phillip Baker
- School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC, Australia
- Institute for Physical Activity and Nutrition, Deakin University, Geelong, VIC, Australia
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28
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Mentana A, Palermo C, Iammarino M, Chiaravalle AE, Centonze D. Electroanalytical characterisation of nitrosamines in different mobile phases as supporting electrolytes. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Iko Afé OH, Kpoclou YE, Douny C, Anihouvi VB, Igout A, Mahillon J, Hounhouigan DJ, Scippo M. Chemical hazards in smoked meat and fish. Food Sci Nutr 2021; 9:6903-6922. [PMID: 34925818 PMCID: PMC8645718 DOI: 10.1002/fsn3.2633] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 08/31/2021] [Accepted: 10/01/2021] [Indexed: 01/01/2023] Open
Abstract
This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Science direct, and Google scholar to collect and select 92 relevant publications included in this review. The smoking process was described and five hazards mostly found in smoked fish and meat were presented. The heat-induced compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and nitrosamines were found in smoked fish and meat. Other hazards such as biogenic amines and heavy metals were also present in smoked fish and meat. The levels of these hazards reported from the literature exceeded the maximal limits of European Union. A brief description of risk assessment methodology applicable to such toxic compounds and risk assessment examples was also presented in this review. As most of the hazards reported in this review are toxic and even carcinogenic to humans, actions should be addressed to reduce their presence in food to protect consumer health and to prevent public health issue.
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Affiliation(s)
- Ogouyôm Herbert Iko Afé
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Caroline Douny
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Ahmed Igout
- Department of biomedical and preclinical SciencesFaculty of MedicineUniversity of LiègeLiègeBelgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental MicrobiologyFaculty of Bioscience EngineeringUCLouvainLouvain‐la‐NeuveBelgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Marie‐Louise Scippo
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
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30
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Olalekan Adeyeye SA, Ashaolu TJ. Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review. J Food Prot 2021; 84:1868-1877. [PMID: 33956955 DOI: 10.4315/jfp-20-471] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 05/05/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This review provides an assessment of heterocyclic amine (HCA) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature, cooking time, fat contents, and presence of HCA precursors such as water, lipids, and marinades. Additional factors that could affect HCA formation are pH, meat type, and ingredients added during cooking such as antioxidants, amino acids, ions, fat, and sugars, which promote production of HCAs. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino-3-methylimidazo-[4,5-f]quinoline, and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline are HCAs of importance because of their link to cancer in humans. More than 25 HCAs have been identified in processed foods. Of these, nine HCAs are possible human carcinogens (group 2B) and one is a probable human carcinogen (group 2A). To mitigate HCA generation during heat processing, various techniques have been used, including recipe variations, adjustments of thermal processing conditions, addition of flavorings, pretreatments such as microwave heating, and addition of naturally occurring and artificial antioxidants. HIGHLIGHTS
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Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science & Technology Development and Faculty of Environment and Labor Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Tolulope Joshua Ashaolu
- Institute of Research and Development and Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang 550000, Vietnam
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31
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Malik S, Prasad S, Kishore S, Kumar A, Upadhyay V. A perspective review on impact and molecular mechanism of environmental carcinogens on human health. Biotechnol Genet Eng Rev 2021; 37:178-207. [PMID: 34672914 DOI: 10.1080/02648725.2021.1991715] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Cancer is one of the leading causes of death all around the world. It is a group of diseases characterized by abnormal and uncontrollable division of cells leading to severe health conditions and fatality if remains undiagnosed till later stages. Cancer can be caused due to mutation or sudden alterations by effect of certain external agents. Agents that can cause sudden alterations in the genetic content of an individual are known as mutagens. Mutations can lead to permanent changes in the genetic constituency of an individual and possibly lead to cancer. Mutagenic agents that possess the capacity to induce cancer in humans are called carcinogens. Carcinogens may be naturally present in the environment or generated by anthropogenic activities. However, with the progress in molecular techniques, genetic and/or epigenetic mechanisms of carcinogenesis of a wide range of carcinogens have been elucidated. Present review aims to discuss different types of environmental carcinogens and their respective mechanisms responsible for inducing cancer in humans.
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Affiliation(s)
- Sumira Malik
- Amity Institute of Biotechnology, Amity University Jharkhand, Ranchi, India
| | - Shilpa Prasad
- Amity Institute of Biotechnology, Amity University Jharkhand, Ranchi, India
| | - Shristi Kishore
- Amity Institute of Biotechnology, Amity University Jharkhand, Ranchi, India
| | - Abhishek Kumar
- Institute of Bioinformatics (Iob), Whitefield, Bangalore, India.,Manipal Academy of Higher Education (Mahe), Manipal, India
| | - Vineet Upadhyay
- Institute of Bioinformatics (Iob), Whitefield, Bangalore, India
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32
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Bikaki M, Kuhnert N. "Thermal Peroxidation" of Dietary Pentapeptides Yields N-Terminal 1,2-Dicarbonyls. Front Nutr 2021; 8:663233. [PMID: 34368205 PMCID: PMC8339318 DOI: 10.3389/fnut.2021.663233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 05/19/2021] [Indexed: 11/13/2022] Open
Abstract
In this contribution we investigate the thermal degradation of dietary-relevant pentapeptides. Most unsaturated lipids degrade by the well-known peroxidation mechanism. Here we show a degradation mechanism of peptides analogous to lipid peroxidation, forming a series of novel degradation products with possible toxicological relevance. At elevated temperatures above 180°C, pentapeptides with an N-terminal phenylalanine moiety react via a debenzylation to form 1,2-dicabonyl compounds, replacing the N-terminal primary amine. We propose a radical-based reaction mechanism that leads via a common peroxoaminal intermediate to two distinct types of reaction products with a terminal α-1,2 diamide or an α-amide-aldehyde functionality.
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Affiliation(s)
- Maria Bikaki
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Bremen, Germany
| | - Nikolai Kuhnert
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Bremen, Germany
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33
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Park Y, Ki M. Population Attributable Fraction of Helicobacter pylori Infection-Related Gastric Cancer in Korea: A Meta-Analysis. Cancer Res Treat 2021; 53:744-753. [PMID: 33321562 PMCID: PMC8291171 DOI: 10.4143/crt.2020.610] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Accepted: 12/14/2020] [Indexed: 12/11/2022] Open
Abstract
PURPOSE This study aimed to determine the proportion of gastric cancer attributable to Helicobactor pylori in the Korean population. Infection with H. pylori has been recognized as the most significant risk factor for gastric cancer. In Korea, gastric cancer is the most common cancer that accounted for 13.3% of all cancers in 2016. In particular, men are most commonly diagnosed with gastric cancer; the age-standardized incidence rate in men is 49.6 per 100,000, which is more than twice the incidence in women. MATERIALS AND METHODS The population attributable fraction (PAF) was calculated as a function of the relative risk (RR) of gastric cancer associated with H. pylori infections. To estimate PAF of gastric cancer due to H. pylori, the prevalence of H. pylori infections was extrapolated for the year of 1990 and a pooled RR was obtained by conducting a meta-analysis of studies recently published in Korea. RESULTS The estimated prevalence of H. pylori was 76.4% in men and 71.9% in women. The RRs (95% confidence interval) pooled from case-control studies using a random effects model was 1.69 (1.29-2.22) for overall gastric cancer and 2.17 (1.04-4.55) for non-cardia gastric cancer. Using the RR for overall gastric cancer, the estimated PAFs due to H. pylori were 34.5% in men and 33.2% in women. CONCLUSION The occurrence of gastric cancer in Koreans may be affected by other risk factors in addition to H. pylori infection, which may contribute to increasing baseline risk for gastric cancer.
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Affiliation(s)
- Yoon Park
- Department of Cancer Control and Population Health, National Cancer Center Graduate School of Cancer Science and Policy, National Cancer Center, Goyang, Korea
| | - Moran Ki
- Department of Cancer Control and Population Health, National Cancer Center Graduate School of Cancer Science and Policy, National Cancer Center, Goyang, Korea
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34
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Adeyeye SAO, Ashaolu TJ. Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1866039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Tolulope Joshua Ashaolu
- Smart Agriculture Research and Application Team, Ton Duc Thang University, Ho Chi Minh City, Viet Nam
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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35
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Kukk M, Torres D. Risk assessment related to food additives and food processing-derived chemical contaminants exposure for the Portuguese population. EFSA J 2020; 18:e181110. [PMID: 33294049 PMCID: PMC7691618 DOI: 10.2903/j.efsa.2020.e181110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
The European Food Risk Assessment Fellowship Programme (EU-FORA) is an initiative by EFSA, aimed at building scientific capacity in food safety risk assessment in the EU. Current paper reports on the activities of this fellow, undertaken in participation of the third, 2019-2020 cycle of the EU-FORA programme while placed at the University of Porto, Faculty of Nutrition and Food Sciences, in Portugal. The work programme offered by the hosting site was related to risk assessment on food additives and contaminants. The fellow's hands-on work consisted of two practical exercises, which aimed to assess the exposure to the 10 intense sweeteners authorised in the EU and a process contaminant, acrylamide, for the Portuguese general population.
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36
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Elmassry MM, Zayed A, Farag MA. Gut homeostasis and microbiota under attack: impact of the different types of food contaminants on gut health. Crit Rev Food Sci Nutr 2020; 62:738-763. [DOI: 10.1080/10408398.2020.1828263] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Moamen M. Elmassry
- Department of Biological Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Ahmed Zayed
- Department of Pharmacognosy, College of Pharmacy, Tanta University, Tanta, Egypt
- Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Kaiserslautern, Germany
| | - Mohamed A. Farag
- Department of Pharmacognosy, College of Pharmacy, Cairo University, Cairo, Egypt
- Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
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37
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Shamsudin S, Selamat J, Sanny M, Jambari NN, Sukor R, Praveena SM, Khatib A. The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay. Molecules 2020; 25:E3874. [PMID: 32858787 PMCID: PMC7504569 DOI: 10.3390/molecules25173874] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 11/26/2022] Open
Abstract
Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and Apis honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC50) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.
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Affiliation(s)
- Sharina Shamsudin
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang 43400, Selangor, Malaysia
| | - Jinap Selamat
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Maimunah Sanny
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nuzul Noorahya Jambari
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rashidah Sukor
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Sarva Mangala Praveena
- Department of Environmental and Occupational Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Alfi Khatib
- Pharmacognosy Research Group, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia;
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Roychowdhury T, Patel DI, Shah D, Diwan A, Kaykhaii M, Herrington JS, Bell DS, Linford MR. Sputtered silicon solid phase microextraction fibers with a polydimethylsiloxane stationary phase with negligible carry-over and phase bleed. J Chromatogr A 2020; 1623:461065. [DOI: 10.1016/j.chroma.2020.461065] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/21/2020] [Accepted: 03/23/2020] [Indexed: 02/06/2023]
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Kafouris D, Koukkidou A, Christou E, Hadjigeorgiou M, Yiannopoulos S. Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus. Meat Sci 2020; 164:108088. [DOI: 10.1016/j.meatsci.2020.108088] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 01/10/2020] [Accepted: 02/11/2020] [Indexed: 12/22/2022]
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Bürtin F, Mullins CS, Linnebacher M. Mouse models of colorectal cancer: Past, present and future perspectives. World J Gastroenterol 2020; 26:1394-1426. [PMID: 32308343 PMCID: PMC7152519 DOI: 10.3748/wjg.v26.i13.1394] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/05/2020] [Accepted: 03/09/2020] [Indexed: 02/06/2023] Open
Abstract
Colorectal cancer (CRC) is the third most common diagnosed malignancy among both sexes in the United States as well as in the European Union. While the incidence and mortality rates in western, high developed countries are declining, reflecting the success of screening programs and improved treatment regimen, a rise of the overall global CRC burden can be observed due to lifestyle changes paralleling an increasing human development index. Despite a growing insight into the biology of CRC and many therapeutic improvements in the recent decades, preclinical in vivo models are still indispensable for the development of new treatment approaches. Since the development of carcinogen-induced rodent models for CRC more than 80 years ago, a plethora of animal models has been established to study colon cancer biology. Despite tenuous invasiveness and metastatic behavior, these models are useful for chemoprevention studies and to evaluate colitis-related carcinogenesis. Genetically engineered mouse models (GEMM) mirror the pathogenesis of sporadic as well as inherited CRC depending on the specific molecular pathways activated or inhibited. Although the vast majority of CRC GEMM lack invasiveness, metastasis and tumor heterogeneity, they still have proven useful for examination of the tumor microenvironment as well as systemic immune responses; thus, supporting development of new therapeutic avenues. Induction of metastatic disease by orthotopic injection of CRC cell lines is possible, but the so generated models lack genetic diversity and the number of suited cell lines is very limited. Patient-derived xenografts, in contrast, maintain the pathological and molecular characteristics of the individual patient’s CRC after subcutaneous implantation into immunodeficient mice and are therefore most reliable for preclinical drug development – even in comparison to GEMM or cell line-based analyses. However, subcutaneous patient-derived xenograft models are less suitable for studying most aspects of the tumor microenvironment and anti-tumoral immune responses. The authors review the distinct mouse models of CRC with an emphasis on their clinical relevance and shed light on the latest developments in the field of preclinical CRC models.
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Affiliation(s)
- Florian Bürtin
- Department of General, Visceral, Vascular and Transplantation Surgery, University Medical Center Rostock, University of Rostock, Rostock 18057, Germany
| | - Christina S Mullins
- Department of Thoracic Surgery, University Medical Center Rostock, University of Rostock, Rostock 18057, Germany
| | - Michael Linnebacher
- Molecular Oncology and Immunotherapy, Department of General, Visceral, Vascular and Transplantation Surgery, University Medical Center Rostock, Rostock 18057, Germany
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Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time. Foods 2020; 9:foods9040412. [PMID: 32252238 PMCID: PMC7230315 DOI: 10.3390/foods9040412] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 03/20/2020] [Accepted: 03/23/2020] [Indexed: 02/06/2023] Open
Abstract
In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the applied temperature and time. The concentration of the HCAs formed during grilling was measured by a validated LC–MS/MS method, whereas the color changes were determined either instrumentally or by visual observation. In general, higher temperatures and longer heat treatment times resulted in a more substantial HCA formation, especially on the surface of the samples and in the skin, where the total levels reached 746 ng/g. Results of regression analysis demonstrate a strong correlation (r > 0.7) between the HCA content of the grilled chicken breast and the L* and a* values indicating the significance of brightness and the red parameter of the color scale, respectively. In the case of open grilling, the skinless breast samples showed correlation (r > 0.7) between the HCA content and the color analysis results in both the full sample and the crust, respectively. Breast samples with skin exhibited the same level of correlation when they were grilled closed. In the case of open grilling the breast with skin, and closed-grilling the skinless breast, the linear regression analysis yielded a weaker correlation (0.7 > r > 0.4 or less) between the HCA concentrations and the color. Our results demonstrate that there is a predictive correlation between the color changes perceptible for the consumers and the HCA formation during grilling of chicken breast as a function of time and temperature depending on the type of grilling and the presence of skin.
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Panico A, Grassi T, Bagordo F, Idolo A, Serio F, Tumolo MR, De Giorgi M, Guido M, Tutino M, De Donno A. Micronucleus Frequency in Exfoliated Buccal Cells of Children Living in an Industrialized Area of Apulia (Italy). INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17041208. [PMID: 32069990 PMCID: PMC7068596 DOI: 10.3390/ijerph17041208] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 02/05/2020] [Accepted: 02/11/2020] [Indexed: 12/11/2022]
Abstract
Micronuclei (MN) are biomarkers of early biological effect often used for detecting DNA damage in human population exposed to genotoxic agents. The aim of this study was to evaluate the frequency of MN in exfoliated buccal cells of children living in an industrialized (impacted) area compared with that found in children living in a control area without significant anthropogenic impacts. A total of 462 6–8-year-old children (206 in the impacted area, 256 in the control area) attending primary school were enrolled. A questionnaire was administered to the parents of the recruited children to obtain information about personal data, lifestyles, and food habits of their children. Atmospheric particulate fractions were collected near the involved schools to assess the level of environmental exposure of the children. The presence of MN was highlighted in 68.4% of children living in the impacted area with a mean MN frequency of 0.66‰ ± 0.61‰. MN positivity and frequency were significantly lower in the control area (37.1% and 0.27‰ ± 0.43‰, respectively). The frequency of MN was positively associated with quasi-ultrafine particulate matter (PM0.5), traffic near the home, and consuming barbecued food; while adherence to the Mediterranean diet and practicing sport were negatively associated.
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Affiliation(s)
- Alessandra Panico
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy; (A.P.); (T.G.); (A.I.); (F.S.); (M.D.G.); (M.G.); (A.D.D.)
| | - Tiziana Grassi
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy; (A.P.); (T.G.); (A.I.); (F.S.); (M.D.G.); (M.G.); (A.D.D.)
| | - Francesco Bagordo
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy; (A.P.); (T.G.); (A.I.); (F.S.); (M.D.G.); (M.G.); (A.D.D.)
- Correspondence: ; Tel.: +39-832-298-951
| | - Adele Idolo
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy; (A.P.); (T.G.); (A.I.); (F.S.); (M.D.G.); (M.G.); (A.D.D.)
| | - Francesca Serio
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy; (A.P.); (T.G.); (A.I.); (F.S.); (M.D.G.); (M.G.); (A.D.D.)
| | - Maria Rosaria Tumolo
- Institute for Research on Population and Social Policies, National Research Council (IRPPS-CNR), 72100 Brindisi, Italy;
- Institute of Clinical Physiology (CNR-IFC), 73100 Lecce, Italy
| | - Mattia De Giorgi
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy; (A.P.); (T.G.); (A.I.); (F.S.); (M.D.G.); (M.G.); (A.D.D.)
| | - Marcello Guido
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy; (A.P.); (T.G.); (A.I.); (F.S.); (M.D.G.); (M.G.); (A.D.D.)
| | - Maria Tutino
- Regional Agency for Environmental Protection (ARPA Puglia), 70126 Bari, Italy;
| | - Antonella De Donno
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy; (A.P.); (T.G.); (A.I.); (F.S.); (M.D.G.); (M.G.); (A.D.D.)
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Yao M, Khan IA, Cheng Y, Ang Y, Zhou X, Huang M. Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks. J Food Prot 2020; 83:365-376. [PMID: 31971460 DOI: 10.4315/0362-028x.jfp-19-084] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Accepted: 06/22/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking. HIGHLIGHTS
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Affiliation(s)
- Mingjun Yao
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yiqun Cheng
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yun Ang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinghu Zhou
- Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.,Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, People's Republic of China
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44
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Pirsaheb M, Dragoi EN, Vasseghian Y. Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1720750] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Meghdad Pirsaheb
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elena-Niculina Dragoi
- Faculty of Chemical Engineering and Environmental Protection “Cristofor Simionescu”, “Gheorghe Asachi” Technical University, Iasi, Romania
- Faculty of Automatic Control and Computer Engineering, “Gheorghe Asachi” Technical University of Iasi, Iasi, Romania
| | - Yasser Vasseghian
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
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45
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Nowak A, Zakłos-Szyda M, Żyżelewicz D, Koszucka A, Motyl I. Acrylamide Decreases Cell Viability, and Provides Oxidative Stress, DNA Damage, and Apoptosis in Human Colon Adenocarcinoma Cell Line Caco-2. Molecules 2020; 25:molecules25020368. [PMID: 31963203 PMCID: PMC7024287 DOI: 10.3390/molecules25020368] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 01/10/2020] [Accepted: 01/14/2020] [Indexed: 11/16/2022] Open
Abstract
Acrylamide (AA) toxicity remains an interesting subject in toxicological research. The aim of the research performed in this paper was to determine mechanisms of cyto- and genotoxic effects of AA on the human colon adenocarcinoma cell line Caco-2, to estimate the inhibitory concentration (IC)50 values in cell viability assays, to measure the basal and oxidative DNA damage as well as the oxidative stress leading to apoptosis, and to assess the morphological changes in cells using microscopic methods. It has been proven that AA induces cytotoxic and genotoxic effects on Caco-2 cells. Higher cytotoxic activity was gained in the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay compared with the PrestoBlue assay, with IC50 values of 5.9 and 8.9 mM after 24 h exposure, respectively. In the single-cell gel electrophoresis assay, the greatest DNA damage was caused by the highest concentration of acrylamide equal to 12.5 mM (89.1% ± 0.9%). AA also induced oxidative DNA damage and generated reactive oxygen species (ROS), which was concentration dependent and correlated with the depletion of mitochondrial membrane potential and apoptosis induction. In the microscopic staining of cells, AA in the dosage close to the IC50 induced morphological changes typical for apoptosis. Taken together, these results demonstrate that AA has a pro-oxidative effect on Caco-2 cells, leading to apoptotic cell death.
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Affiliation(s)
- Adriana Nowak
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland; (A.K.); (I.M.)
- Correspondence:
| | - Małgorzata Zakłos-Szyda
- Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Łódź, Poland;
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Łódź, Poland;
| | - Agnieszka Koszucka
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland; (A.K.); (I.M.)
| | - Ilona Motyl
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland; (A.K.); (I.M.)
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46
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Suleman R, Hui T, Wang Z, Liu H, Zhang D. Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14388] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Raheel Suleman
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Teng Hui
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Zhenyu Wang
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Huan Liu
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Dequan Zhang
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
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Grassi T, Bagordo F, Panico A, De Giorgi M, Idolo A, Serio F, Tumolo MR, De Donno A. Adherence to Mediterranean diet of children living in small Southern Italian villages. Int J Food Sci Nutr 2019; 71:490-499. [DOI: 10.1080/09637486.2019.1679725] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Tiziana Grassi
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Francesco Bagordo
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Alessandra Panico
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Mattia De Giorgi
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Adele Idolo
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Francesca Serio
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Maria Rosaria Tumolo
- Institute for Research on Population and Social Policies, National Research Council (IRPPS-CNR), Brindisi, Italy
| | - Antonella De Donno
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
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Kang SJ, Yang SY, Lee JW, Lee KW. Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system. Food Sci Biotechnol 2019; 28:1247-1255. [PMID: 31275726 PMCID: PMC6595040 DOI: 10.1007/s10068-019-00569-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 01/06/2019] [Accepted: 01/22/2019] [Indexed: 11/28/2022] Open
Abstract
In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57%) and roasting process (43%). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35%) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil and the parameters of the heat treatment are crucial factors that contribute to the formation of PAHs in roasted laver.
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Affiliation(s)
- Se-Jin Kang
- 212 CJ Food Safety Hall, Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-Dong, Sungbuk-gu, Seoul, 02841 South Korea
| | - Sung-Yong Yang
- 212 CJ Food Safety Hall, Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-Dong, Sungbuk-gu, Seoul, 02841 South Korea
- Present Address: Quality Evaluation Team, Samsung BIOEPIS, Incheon, 21987 Republic of Korea
| | - Jin-Won Lee
- Faculty of Health and Food/Medicinal Plant, Suwon Women University, Suwon, Gyeonggi-do 16632 Republic of Korea
| | - Kwang-Won Lee
- 212 CJ Food Safety Hall, Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-Dong, Sungbuk-gu, Seoul, 02841 South Korea
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49
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Hwang S, Kim C, Lee J, Park H, Lee G, Lee KG, Shin H, Kwon H. Carcinogenic risk associated with popular Korean dishes: An approach of combined risk assessments using Oral Slope Factor and BMDL 10 values. Food Res Int 2019; 125:108530. [PMID: 31554046 DOI: 10.1016/j.foodres.2019.108530] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 06/12/2019] [Accepted: 06/26/2019] [Indexed: 10/26/2022]
Abstract
Cooking-related carcinogens are formed during the heating or processing of foods. To date, numerous studies analyzing carcinogens present in cooking ingredients or formed through different cooking methods have been conducted. However, combined risk assessment is important for practical reasons. The purpose of this study was to conduct a combined risk assessment of five cooking-related genotoxic carcinogens encompassing 25 chemicals: heterocyclic amines, acrylamide, furan, polycyclic aromatic hydrocarbons, and nitrosamines. Oral Slope Factor (OSF) and benchmark dose lower-bound confidence limit 10% (BMDL10) of the compounds were obtained from public databases, and the values for the compounds that did not have published reference values were approximated using related toxicity values. The high-risk contributing food items and cooking methods for each carcinogen were selected for the study based on the Korean Total Diet Study (TDS) and Korea National Health and Nutrition Examination Survey (KNHANES). Exposure to the carcinogens from selected dishes per serving was estimated based on concentrations determined in TDS and consumption data gathered from 24-h recalls in the 2014 to 2016 KNHANES. The combined cancer risks were obtained by summing the risks of individual compounds in a dish, which were calculated by multiplying the OSF values by the concentrations of carcinogens per serving. The combined risks were used to compare the risk of different dishes, not to calculate the lifetime risk from the individual dishes. The risks of the dishes prepared with potatoes were found to be high, whereas namul (vegetable dish) had the lowest risk. Soup or stew dishes exhibited relatively high risks. Estimated combined risks based on BMDL10 showed similar trends, except for fried potatoes and roasted or fried meat dishes. Combined risks of cooking-related carcinogens may vary based on the major contributors of individual carcinogens. The results of this study could provide an insightful guideline for selecting menus for consumers.
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Affiliation(s)
- Soomee Hwang
- Department of Food and Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Choil Kim
- Department of Health Industry & Policy, Korea Health Industry Development Institute, Chungbuk, Republic of Korea
| | - Jeeyeon Lee
- Department of Health Industry & Policy, Korea Health Industry Development Institute, Chungbuk, Republic of Korea
| | - Hyunmee Park
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea
| | - Gaeho Lee
- Korea Research Institute of Analytical Technology, Daejeon, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University, Seoul, Republic of Korea
| | - Hanseung Shin
- Department of Food Science and Biotechnology, Dongguk University, Seoul, Republic of Korea
| | - Hoonjeong Kwon
- Department of Food and Nutrition, Seoul National University, Seoul, Republic of Korea; Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.
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50
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Haiba NS, Asaal AM, El Massry AM, Ismail I, Basahi J, Hassan IA. Effects of “Doneness” Level on PAH Concentrations in Charcoal-Grilled Beef and Chicken: An Egyptian Study Case. Polycycl Aromat Compd 2019. [DOI: 10.1080/10406638.2019.1602062] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Nesreen S. Haiba
- Department of Chemistry & Physics, Faculty of Education, Alexandria University, Alexandria, Egypt
| | - Ahmed M. Asaal
- Department of Chemistry & Physics, Faculty of Education, Alexandria University, Alexandria, Egypt
| | | | - Iqbal Ismail
- Centre of Excellence in Environmental Studies (CEES), King Abdulaziz University, Jeddah, Saudi Arabia
| | - Jalal Basahi
- Centre of Excellence in Environmental Studies (CEES), King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ibrahim A. Hassan
- Faculty of Science, Alexandria University, Alexandria, Egypt
- Centre of Excellence in Environmental Studies (CEES), King Abdulaziz University, Jeddah, Saudi Arabia
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