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Buczkowska M, Dudczak A, Szajnoga D, Górski M, Malinowska-Borowska J, Kulik A, Szczyrba A. The attitude of Polish consumers toward food irradiation as one of the methods of food preservation. Front Public Health 2023; 10:1047127. [PMID: 36684914 PMCID: PMC9850230 DOI: 10.3389/fpubh.2022.1047127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 11/29/2022] [Indexed: 01/06/2023] Open
Abstract
Background Food irradiation is one of the methods of food preservation. Unfortunately, despite many opinions from national and international organizations that confirm the safety of the irradiation technique, the irradiated food market is slowly developing, which is particularly noticeable in European countries, including Poland. Objectives The main objective of this study was to determine the attitude of Polish consumers toward irradiated food and to find out whether familiarizing the respondents with educational materials on the irradiation technique would change their attitudes. Material and methods In response to the objective of the study, an online survey (with the presentation of educational materials) was conducted with 609 respondents living in the Silesian Voivodeship, Poland. A specially prepared author's questionnaire was used, containing questions relating to: sociodemographic data, food preservation, food irradiation. An integral part of the survey was a multimedia presentation containing information about the food irradiation process. Results A low level of knowledge about food irradiation was found--90.31% (n = 550) of the respondents had never heard of this method of preservation before. The percentage of respondents with a positive attitude toward radiation-preserved products increased significantly after providing informative material, from 6.20 (n = 38) to 67.16% (n = 409). The final attitude of the respondents toward irradiated food varied and depended on age, education and place of residence-positive attitudes toward irradiation predominated among those who were young (<30 years old), had a higher education and lived in cities >100,000 inhabitants. Educational materials also had a significant impact on consumers' interest in purchasing irradiated food-the percentage of people declaring a willingness to purchase this type of product increased from 19.20 (n = 117) to 59.30% (n = 361). Almost 60% of the respondents were willing to purchase irradiated foods. Women, on average, were more likely to be interested in purchasing irradiated food compared to men. Conclusions The survey indicates that irradiated food could be commercially introduced in Poland, but on the condition that an effective educational program is planned.
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Affiliation(s)
- Marta Buczkowska
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Anna Dudczak
- Second Scientific Circle of Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Dominika Szajnoga
- Second Scientific Circle of Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Michał Górski
- Doctoral School of the Medical University of Silesia in Katowice, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Jolanta Malinowska-Borowska
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Aleksandra Kulik
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Anna Szczyrba
- Second Scientific Circle of Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
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Barrett D, Ploner A, Chang ET, Liu Z, Zhang CX, Liu Q, Cai Y, Zhang Z, Chen G, Huang QH, Xie SH, Cao SM, Shao JY, Jia WH, Zheng Y, Liao J, Chen Y, Lin L, Ernberg I, Adami HO, Huang G, Zeng Y, Zeng YX, Ye W. Past and Recent Salted Fish and Preserved Food Intakes Are Weakly Associated with Nasopharyngeal Carcinoma Risk in Adults in Southern China. J Nutr 2019; 149:1596-1605. [PMID: 31127847 PMCID: PMC6736189 DOI: 10.1093/jn/nxz095] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 09/14/2018] [Accepted: 04/12/2019] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Chinese-style salted fish intake in early life is considered an established risk factor for nasopharyngeal carcinoma (NPC). However, results for adult intakes of salted fish and preserved foods are inconsistent. OBJECTIVE The aim of this study was to ascertain the relations of Chinese-style hard and soft salted fish and preserved food intakes with NPC risk. METHODS We conducted a population-based case-control study in southern China with 2554 NPC cases identified through a rapid case ascertainment system and 2648 healthy controls, frequency-matched on age, sex, and area. Subjects (aged 20-74 y) were interviewed via a food-frequency questionnaire, including information on portion size. Data were also collected on alcohol consumption and potential confounders. Food intake was grouped into 3-5 energy-adjusted intake levels during adulthood (10 y prior) and adolescence (16-18 y). For childhood (at age 10 y), intake frequency of selected food items was collected. Multivariate-adjusted ORs with 95% CIs were estimated via logistic regression. RESULTS We found no association between NPC and intake of hard Chinese-style salted fish during adulthood, and an increased risk at the highest level of intake during adolescence (OR: 1.19; 95% CI: 1.03, 1.39). In contrast, we found a decreased risk for the middle intake level of soft salted fish during adulthood (OR: 0.68; 95% CI: 0.57, 0.81) and adolescence (OR: 0.71; 95% CI: 0.59, 0.85). Preserved foods showed contrasting risk profiles, e.g., the highest adult intake level of salted egg (OR: 1.51; 95% CI: 1.22, 1.87) and fermented black beans (OR: 0.67; 95% CI: 0.56, 0.80). Associations with NPC were weaker than previously reported, e.g., for weekly childhood intake of salted fish (OR: 1.56; 95% CI: 1.24, 1.97). CONCLUSIONS Hard and soft salted fish have different risk profiles. Salted fish and other preserved foods were at most weak risk factors for NPC in all periods and may play a smaller role in NPC occurrence than previously thought.
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Affiliation(s)
- Donal Barrett
- Department of Medical Epidemiology and Biostatistics and
| | | | - Ellen T Chang
- Center for Health Sciences, Exponent, Inc., Menlo Park, CA
- Stanford Cancer Institute, Stanford, CA
| | - Zhiwei Liu
- Department of Medical Epidemiology and Biostatistics and
| | - Cai-Xia Zhang
- Department of Medical Statistics and Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Qing Liu
- Department of Cancer Prevention Center and
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Yonglin Cai
- Department of Clinical Laboratory, Wuzhou Red Cross Hospital, Wuzhou, China
- Wuzhou Health System Key Laboratory for Nasopharyngeal Carcinoma Etiology and Molecular Mechanism, Wuzhou, China
| | - Zhe Zhang
- Department of Otolaryngology-Head & Neck Surgery, First Affiliated Hospital of Guangxi Medical University, Nanning, China
- Key Laboratory of High-Incidence-Tumor Prevention & Treatment (Guangxi Medical University), Ministry of Education, Nanning, China
| | - Guomin Chen
- State Key Laboratory for Infectious Diseases Prevention and Control, Institute for Viral Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China
| | | | - Shang-Hang Xie
- Department of Cancer Prevention Center and
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Su-Mei Cao
- Department of Cancer Prevention Center and
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Jian-Yong Shao
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Wei-Hua Jia
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Yuming Zheng
- Department of Clinical Laboratory, Wuzhou Red Cross Hospital, Wuzhou, China
- Wuzhou Health System Key Laboratory for Nasopharyngeal Carcinoma Etiology and Molecular Mechanism, Wuzhou, China
| | - Jian Liao
- Cangwu Institute for Nasopharyngeal Carcinoma Control and Prevention, Wuzhou, China
| | - Yufeng Chen
- Department of Medical Epidemiology and Biostatistics and
| | - Longde Lin
- Key Laboratory of High-Incidence-Tumor Prevention & Treatment (Guangxi Medical University), Ministry of Education, Nanning, China
| | - Ingemar Ernberg
- Department of Microbiology, Tumor and Cell Biology, Karolinska Institutet, Stockholm, Sweden
| | - Hans-Olov Adami
- Department of Medical Epidemiology and Biostatistics and
- Department of Epidemiology, Harvard TH Chan School of Public Health, Boston, MA
| | - Guangwu Huang
- Department of Otolaryngology-Head & Neck Surgery, First Affiliated Hospital of Guangxi Medical University, Nanning, China
- Key Laboratory of High-Incidence-Tumor Prevention & Treatment (Guangxi Medical University), Ministry of Education, Nanning, China
| | - Yi Zeng
- State Key Laboratory for Infectious Diseases Prevention and Control, Institute for Viral Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Yi-Xin Zeng
- State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
- Beijing Hospital, Beijing, China
| | - Weimin Ye
- Department of Medical Epidemiology and Biostatistics and
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