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Assogba MF, Kpoclou YE, Houêchéné Ahouansou R, Dalode A, Sanya E, Mahillon J, Scippo M, Hounhouigan DJ, Anihouvi VB. Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Mahunan François Assogba
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Roger Houêchéné Ahouansou
- Department of Mechanic and Energetic Engineering Polytechnic School of Abomey‐CalaviUniversity of Abomey‐Calavi Cotonou Benin
| | - Aymard Dalode
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Emile Sanya
- Department of Mechanic and Energetic Engineering Polytechnic School of Abomey‐CalaviUniversity of Abomey‐Calavi Cotonou Benin
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology Earth and Life Institute‐Applied Microbiology Louvain‐la‐Neuve Belgium
| | - Marie‐Louise Scippo
- Department of Food Science Laboratory of Food Analysis Faculty of Veterinary Medicine Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health (VPH), University of Liege Liège Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Science School of Nutrition, Food Science and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin
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53
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Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food Chem Toxicol 2020; 141:111372. [PMID: 32334111 DOI: 10.1016/j.fct.2020.111372] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/13/2020] [Accepted: 04/16/2020] [Indexed: 12/23/2022]
Abstract
This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fishery products. Using keywords such as "smoking", "grilling", "processing", "roasting", "barbecue", "curing", "reduction", "decrease", "polycyclic aromatic hydrocarbon", "benzo(a)pyrene", "removal", 1191 references were collected from databases. After sorting, only 37 appeared to be relevant to the topic of the review. These 37 papers were coded with one or two keywords representing methods of PAHs reduction using R-based Qualitative Data Analysis library. The results showed that PAHs reduction strategies can be applied either before (or during) grilling or smoking (barrier methods) or after grilling or smoking (removal methods). Before grilling or smoking, use of marinade, preheating of products, appropriate fuel (poor in lignin), filter, collection system of juice and fat (to avoid them dripping into embers) are the main strategies which can be applied. After grilling or smoking, the methods consist of washing the surface of smoked or grilled products with hot water (60 °C) or storing smoked products packed into low density or high density polyethylene. A flowchart regrouping methods which can be used individually or in combination for PAHs reduction in smoked meat and fishery products is suggested.
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54
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Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 93:59-112. [PMID: 32711866 DOI: 10.1016/bs.afnr.2020.02.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Numerous studies have demonstrated that dozens of polycyclic aromatic hydrocarbons (PAHs) are mutagenic, genotoxic and strongly carcinogenic. PAHs are found to be widely present in foods contaminated through multiple paths. Due to their lipophilic nature, these compounds easily accumulate in edible oils and fatty foods where they can range from no detection to over 2000μg/kg. Compared to precursor PAHs, researchers have seldom studied the presence of PAH derivatives, especially in food matrices. This chapter includes the physical and chemical characteristics of PAHs and their types, occurrence, sample pretreatment and instrumental determination methods, and their formation, change and control in edible oils and fatty foods. The occurrence and formation of PAH derivatives in foods are much less investigated compared to those of their precursor PAHs. Although the removal of matrix effects and accuracy remain difficult for current rapid determination methods, a prospective research direction of PAH analysis for large-scale screening is in demand. To date, physical absorption, chemical oxidation and biodegradation have been widely used in PAH removal techniques. Specific types of bacteria, fungi, and algae have also been used to degrade PAHs into harmless compounds. However, most of them can only degrade a range of LPAHs, such as naphthalene, anthracene and phenanthrene. Their ability to degrade HPAHs requires further study. Moreover, it is still a great challenge to maintain food nutrition and flavor during the PAH removal process using these methods.
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55
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Longoria-Rodríguez FE, González LT, Mendoza A, Leyva-Porras C, Arizpe-Zapata A, Esneider-Alcalá M, Acuña-Askar K, Gaspar-Ramirez O, López-Ayala O, Alfaro-Barbosa JM, Kharissova OV. Environmental Levels, Sources, and Cancer Risk Assessment of PAHs Associated with PM 2.5 and TSP in Monterrey Metropolitan Area. ARCHIVES OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY 2020; 78:377-391. [PMID: 32025753 DOI: 10.1007/s00244-019-00701-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Accepted: 12/20/2019] [Indexed: 06/10/2023]
Abstract
In this work, the content of polycyclic aromatic hydrocarbons (PAHs) in total suspended particles and particulate matter with an aerodynamic diameter ≤ 2.5 µm (PM2.5) was analyzed using gas chromatography-mass spectrometry. In addition, a sequential chemical analysis of C-rich particles was performed through the parallel coupling of micro-Raman spectroscopy and scanning electron microscopy with X-ray scattering detection. Samples were collected at four sites in the Monterrey metropolitan area, Mexico. A total of 13 PAHs were quantified; indeno(1,2,3-cd)pyrene, chrysene, and benzo(a)anthracene were the most abundant. The total PAH concentrations at the four sampling sites ranged from 1.34 to 8.76 μg/m3. The diagnostic relation of the PAHs indicates that these compounds were emitted by the burning of gasoline and diesel and by the burning of charcoal and biomass. The sequential analysis correlated the morphology and the elemental/molecular composition of the C-rich particles, associated with the PAHs, with their possible emission sources. The estimated lifetime excess cancer risk for inhalation was higher than that established by the World Health Organization, which clearly makes this a potential health risk for the population.
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Affiliation(s)
- Francisco E Longoria-Rodríguez
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV-Mty), Unidad Monterrey, Alianza Norte 202, C.P. 66628, Apodaca, N.L., Mexico
| | - Lucy T González
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, C.P. 64890, Monterrey, N.L., Mexico.
| | - Alberto Mendoza
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, C.P. 64890, Monterrey, N.L., Mexico
| | - Cesar Leyva-Porras
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Miguel de Cervantes # 120, C.P. 31136, Chihuahua, Chih., Mexico
| | - Alejandro Arizpe-Zapata
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV-Mty), Unidad Monterrey, Alianza Norte 202, C.P. 66628, Apodaca, N.L., Mexico
| | - Miguel Esneider-Alcalá
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV-Mty), Unidad Monterrey, Alianza Norte 202, C.P. 66628, Apodaca, N.L., Mexico
| | - Karim Acuña-Askar
- Universidad Autónoma de Nuevo León, Laboratorio de Biorremediación Ambiental, Facultad de Medicina, C.P. 64460, Monterrey, N.L., Mexico
| | - Octavio Gaspar-Ramirez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Noreste (CIATEJ), Apodaca, N.L., Mexico
| | - Olivia López-Ayala
- Universidad Autónoma de Nuevo León, Laboratorio de Química Analítica Ambiental, Facultad de Ciencias Químicas, C.P. 64570, Monterrey, N.L., Mexico
| | - Juan M Alfaro-Barbosa
- Universidad Autónoma de Nuevo León, Laboratorio de Química Analítica Ambiental, Facultad de Ciencias Químicas, C.P. 64570, Monterrey, N.L., Mexico
| | - Oxana V Kharissova
- Universidad Autónoma de Nuevo León, Centro de Innovación, Investigación y Desarrollo en Ingeniería y Tecnología, Facultad de Fisicomatemáticas, San Nicolás de los Garza, Mexico
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56
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Iko Afé OH, Saegerman C, Kpoclou YE, Anihouvi VB, Douny C, Igout A, Mahillon J, Hounhouigan DJ, Scippo ML. Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:742-752. [PMID: 32091313 DOI: 10.1080/19440049.2020.1726502] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) contamination was monitored in grilled pork sold in Beninese street restaurants, as well as in grilled pork from a well-controlled experiment replicating traditional grilling using Acacia auriculiformis wood as fuel. Fifteen PAHs were analysed using a high-performance liquid chromatography method coupled with fluorescence detection. To assess the risk for the consumer, the margins of exposure (MOEs) were calculated, as the ratio between benchmark PAHs levels and consumer intakes. A MOE below 10,000 indicates a concern for human health for carcinogenic compounds such as PAHs. Benzo(a)pyrene (BaP) levels up to 17.9 and 53.6 µg/kg were found in grilled pork sampled in restaurants and from the controlled experiment, respectively. When considering both median estimated daily intake and median PAHs contamination levels, MOEs calculated for Benzo(a)pyrene (BaP) alone, or for the sum of 2, 4 or 8 PAHs were above 10,000, meaning no risk in these cases. However, for the same PAHs contamination level, MOE for consumers having large amounts of grilled pork (97.5th percentile and maximum level of pork consumption) were well below 10,000. When considering the maximum level of PAHs contamination, MOEs ranged between 257 and 2,757 for the high and median levels of consumption, indicating a safety concern for these consumers. This study reveals that Beninese grilled pork consumers from South Benin can be exposed to high levels of PAHs, which might result in public health issues.
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Affiliation(s)
- Ogouyôm Herbert Iko Afé
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium.,School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Claude Saegerman
- Research Unit of Epidemiology and Risk Analysis Applied to Veterinary Sciences (Urear-uliege), Department of Infectious and Parasitic Diseases, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Center, Liège, Belgium
| | - Yénoukounmè Euloge Kpoclou
- School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Victor Bienvenu Anihouvi
- School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Caroline Douny
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium
| | - Ahmed Igout
- Department of Biomedical and Preclinic Sciences, Faculty of Medicine, University of Liège, Liège, Belgium
| | - Jacques Mahillon
- Applied Microbiology, Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Louvain-la-Neuve, Belgium
| | - Djidjoho Joseph Hounhouigan
- School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Marie-Louise Scippo
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium
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57
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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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58
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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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59
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Dong H, Xian Y, Li H, Bai W, Zeng X. Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies. Compr Rev Food Sci Food Saf 2020; 19:365-404. [DOI: 10.1111/1541-4337.12527] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 10/16/2019] [Accepted: 12/01/2019] [Indexed: 12/16/2022]
Affiliation(s)
- Hao Dong
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
| | - Yanping Xian
- Guangzhou Quality Supervision and Testing Institute Guangzhou China
| | - Haixia Li
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
| | - Weidong Bai
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
| | - Xiaofang Zeng
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
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60
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Oz E. Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets. PLoS One 2020; 15:e0227508. [PMID: 31935242 PMCID: PMC6959562 DOI: 10.1371/journal.pone.0227508] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Accepted: 12/19/2019] [Indexed: 01/29/2023] Open
Abstract
Herein, the concentrations of food toxicants, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs), in salmon fillets smoke flavored with different smoking wood chips (oak, apple, bourbon soaked oak, cherry and hickory) and barbecuing were determined. Benzo[a]anthracene (up to 0.24 ng/g) and chrysene (0.22 ng/g) were determined in the raw salmon fillets. While ∑PAH8 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene, indeno[1,2,3-cd]pyrene) in the raw samples ranged between 0.44 and 0.46 ng/g, smoke flavoring increased the amount of ∑PAH8 and the amount varied between 0.47 and 0.73 ng/g. Salmon smoked flavored with bourbon soaked oak, cherry and hickory wood chips and barbecued showed significantly (P <0.05) lower contents of ∑PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene) and ∑PAH8 compared to non-smoke flavored barbecued samples. Additionally, smoke flavoring with apple, bourbon soaked oak, and cherry wood chips significantly (P <0.05) reduced the total HAA contents in barbecued salmon. A remarkable result was that the bourbon-soaked oak and cherry wood chips had inhibitory effects on both PAH and HAA contents. In sum, barbecued non-smoke flavored and smoke flavored salmon with different wood chips could be considered safe from the perspective of the detected amounts of PAHs and HAAs in salmon fillets.
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Affiliation(s)
- Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
- * E-mail:
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61
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Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market. Food Chem Toxicol 2020; 135:110931. [DOI: 10.1016/j.fct.2019.110931] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 10/22/2019] [Accepted: 10/28/2019] [Indexed: 11/19/2022]
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62
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Cheng J, Zhang X, Ma Y, Zhao J, Tang Z. Concentrations and distributions of polycyclic aromatic hydrocarbon in vegetables and animal-based foods before and after grilling: Implication for human exposure. THE SCIENCE OF THE TOTAL ENVIRONMENT 2019; 690:965-972. [PMID: 31302560 DOI: 10.1016/j.scitotenv.2019.07.074] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 07/01/2019] [Accepted: 07/05/2019] [Indexed: 06/10/2023]
Abstract
The effects of grilling on health risks posed by polycyclic aromatic hydrocarbons (PAHs) in food remain poorly understood. The changes of concentrations, distributions, and risks of PAHs in vegetables and animal-based foods before and after grilling were investigated in this study. The sum of 16 (∑16) PAH concentrations in grilled vegetables and grilled animal-based foods were 60.4-1936 and 69.1-4668 ng/g, respectively. Grilling markedly increased the ∑16 PAH concentrations in most foods analyzed. Grilling clearly increased the low-molecular-weight PAH contributions to the ∑16 PAH concentrations in vegetables but increased the heavier PAH contributions to the ∑16 PAH concentrations in some animal-based foods. With the grilling, the total benzo[a]pyrene-equivalent concentrations of the 16 PAHs in Chinese chives and enoki mushrooms and most animal-based foods were improved significantly. Source assessments indicated that environmental sources contributed PAHs to the raw foods and high-temperature pyrolysis during grilling contributed large proportions of the PAHs in the grilled foods. The carcinogenic risks to humans from the exposure of PAHs in vegetables and animal-based foods were estimated. Grilling increased the total risks of PAHs in vegetables and animal-based foods by factors of 3.12 and 5.49, respectively. Total risks of PAHs in the 11 foods were 3.43 times higher when the foods were grilled than when raw. The results suggested that the negative effects of grilling on human health should be of great concern.
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Affiliation(s)
- Jiali Cheng
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Xianhui Zhang
- Agricultural Product Quality Safety Inspection and Testing Center of Huainan, Huainan, 232007, Anhui, China
| | - Yan Ma
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Jia Zhao
- Key Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100021, China
| | - Zhenwu Tang
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China.
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63
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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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64
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Mirsadeghi H, Alishahi A, Ojagh M, Pourashouri P. The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso (
Huso huso
) fillet. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14253] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hojat Mirsadeghi
- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Alireza Alishahi
- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Mahdi Ojagh
- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Parastoo Pourashouri
- Department of fisheries Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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65
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Hur SJ, Yoon Y, Jo C, Jeong JY, Lee KT. Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review. Compr Rev Food Sci Food Saf 2019; 18:1812-1824. [DOI: 10.1111/1541-4337.12501] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 08/13/2019] [Accepted: 08/28/2019] [Indexed: 12/19/2022]
Affiliation(s)
- Sun Jin Hur
- Dept. of Animal Science and TechnologyChung‐Ang Univ. Anseong 17546 Korea
| | - Yohan Yoon
- Dept. of Food and NutritionSookmyung Women's Univ. Seoul 04310 Korea
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Inst. of Agriculture and Life ScienceSeoul Natl. Univ. Seoul 08826 Korea
| | - Jong Youn Jeong
- School of Food Biotechnology and NutritionKyungsung Univ. Busan 48434 Korea
| | - Keun Taik Lee
- Dept. of Food Processing and DistributionGangneung‐Wonju Natl. Univ. Gangneung 25457 Korea
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66
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Development and application of microwave-assisted extraction and advanced low density microextraction technique coupled with high-performance liquid chromatography for the successful determination of heterocyclic aromatic amines in barbecued meat sample and method optimization using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00093-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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67
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Masuda M, Wang Q, Tokumura M, Miyake Y, Amagai T. Simultaneous determination of polycyclic aromatic hydrocarbons and their chlorinated derivatives in grilled foods. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2019; 178:188-194. [PMID: 31009924 DOI: 10.1016/j.ecoenv.2019.04.046] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 04/11/2019] [Accepted: 04/15/2019] [Indexed: 06/09/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are unintentionally generated in foods that are cooked, and dietary ingestion of these PAHs is regarded as the dominant route of exposure to PAHs. Some chlorinated PAHs (ClPAHs) are more toxic than their corresponding parent PAHs and can also be generated in food during cooking. Knowledge of the concentrations of ClPAHs in cooked foods has been limited by the lack of an adequate analytical method for measuring ClPAH concentrations in cooked foods. In this study, we developed an analytical method for simultaneous determination of PAHs and ClPAHs in lipid-rich foods. The combination of a potassium hydroxide silica gel column and an activated carbon cartridge enabled us to simultaneously measure PAH and ClPAH concentrations in raw and grilled fish and meats. Twelve kinds of PAHs (e.g., fluorene [Fle], phenanthrene [Phe], fluoranthene [Flu], and pyrene [Pyr]) were detected in grilled foods. The concentrations ranged from below the limit of quantitation (<LOQ) to 310 ng g-1. We also detected 9-monochlorinated Phe (9-ClPhe), 3-monochlorinated Flu (3-ClFlu), 8-monochlorinated Flu (8-ClFlu), and 1-monochlorinated Pyr (1-ClPyr); those concentrations ranged from <LOQ to 0.16 ng g-1. The total concentrations of PAHs were significantly lower in gas-grilled meats than in charcoal-grilled meats. In contrast, the concentrations of ClPAHs were significantly higher in gas-grilled meats than in the charcoal-grilled meats. This pattern could be attributed to the difference of reaction temperatures needed to generate them. Toxic equivalent (TEQ) concentrations, which were calculated based on toxicities relative to benzo[a]pyrene (BaP), were much higher in the grilled foods (0.12-12 ng-BaPeq g-1) for PAHs than for ClPAHs (<LOQ to 0.026 ng-BaPeq g-1).
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Affiliation(s)
- Misato Masuda
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Qi Wang
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Masahiro Tokumura
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Yuichi Miyake
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
| | - Takashi Amagai
- Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
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Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. PLoS One 2019; 14:e0221680. [PMID: 31454384 PMCID: PMC6711510 DOI: 10.1371/journal.pone.0221680] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 08/13/2019] [Indexed: 11/25/2022] Open
Abstract
The impact of black cumin usage on some qualitative properties and formation of heterocyclic aromatic amines (HAAs) in meatball production was investigated. It was found that black cumin usage rate, cooking process and temperature had a significant effect (p<0,01) on the water content, pH, and thiobarbituric acid reactive substances (TBARS) values of meatballs. On the other hand, black cumin usage significantly (p<0,01) reduced the water content and cooking loss. The water content and cooking loss of the meatballs decreased with increases in the usage rate. While IQx, IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, AαC, and MeAαC could not be detected in meatballs, varying amounts of MeIQx (up to 1,53 ng/g) and PhIP (up to 1,22 ng/g) were determined. The total amounts of HAAs ranged between non-detected (nd) to 2,75 ng/g. Both the usage rate and cooking temperature had a very significant effect (p<0,01) on the total contents of HAAs. The total amounts of HAAs were decreased in correlation with the increases in the usage rate; the proportion which is increased when the cooking temperature increased as well. Results of the present study suggested that addition of black cumin may have a substantial role in decreasing the TBARS value, cooking loss, and HAA contents during meatball production. Therefore, using of black cumin in meatball production has been suggested.
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Cheng Y, Yao M, Zhu Z, Dong X, Ali Khan I, Huang J, Zhou X, Huang M, Zhou G. Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1032-1041. [DOI: 10.1080/19440049.2019.1615136] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- 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, People’s Republic of China
- College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu, Anhui, People’s Republic of China
| | - 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, People’s Republic of China
| | - Zongshuai Zhu
- 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, People’s Republic of China
| | - Xiaoli Dong
- 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, 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, People’s Republic of China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Xinghu Zhou
- Nanjing Huangjiaoshou Food Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, 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, People’s Republic of China
| | - Guanghong Zhou
- 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, People’s Republic of China
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70
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Wang C, Xie Y, Wang H, Bai Y, Dai C, Li C, Xu X, Zhou G. Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings. Food Chem 2019; 294:578-586. [PMID: 31126503 DOI: 10.1016/j.foodchem.2019.05.094] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 05/09/2019] [Accepted: 05/12/2019] [Indexed: 11/28/2022]
Abstract
The effect of various beer marinades on formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled chicken wings (CWs) and the active ingredients in beer contributing to inhibition of PAH formation were studied. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and total phenolic content (TPC) of six beers were evaluated. LC-MS analysis indicated a total of 32 phenolic compounds, among which we screened 11 to verify the inhibition of select PAH production. The total stable free radicals and selected PAH content of charcoal-grilled CWs were assayed, revealing a positive correlation. Heineken exhibited the highest phenol content and excellent performance in TPC (393.86 mg gallic acid equivalents (GAE)/L), ability to scavenge free radicals (27.0%), and the most effective inhibition of PAH8 formation (67%). Our study supplies a theoretical foundation for using edible materials rich in phenolic compounds as potential natural inhibitors of PAHs formed during the cooking process.
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Affiliation(s)
- Chong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Yunting Xie
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Huiyuan Wang
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Yun Bai
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China.
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71
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Barzegar F, Kamankesh M, Mohammadi A. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques. Food Chem 2019; 280:240-254. [DOI: 10.1016/j.foodchem.2018.12.058] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 11/24/2018] [Accepted: 12/11/2018] [Indexed: 12/24/2022]
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Nuray M, Oz F. The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3538-3547. [PMID: 30623446 DOI: 10.1002/jsfa.9574] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2018] [Revised: 11/30/2018] [Accepted: 12/24/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND The effect of using different types (yellow, white and purple) and rates (0.25%, 0.50% and 0.75%) of onion-water extract in meatball production on the various quality criteria of meatballs and the formation of heterocyclic aromatic amines (HCAs) was investigated. RESULTS It was determined that cooking process caused a reduction in the water content of meatballs as well as an increase in pH values. MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in any of the analyzed meatballs, while IQx, IQ and MeIQ were determined in some of the samples. CONCLUSION The use of 0.25% and 0.50% white onion-water extract in meatball preparation inhibited the formation of IQx and IQ that were identified in the control group, but their quantities could not be determined. However, the use of water extract of varying types of onions in meatball preparation increased the total HCA content due to the increase of the MeIQ formation. In addition, it was determined that as the rate of onion-water extract for varying types of onions increased, the total HCA amount also increased. The total HCA amount of the meatballs varied between 0.05 and 0.1 ng g-1 . © 2019 Society of Chemical Industry.
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Affiliation(s)
- Meryem Nuray
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
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73
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Araviiskaia E, Berardesca E, Bieber T, Gontijo G, Sanchez Viera M, Marrot L, Chuberre B, Dreno B. The impact of airborne pollution on skin. J Eur Acad Dermatol Venereol 2019; 33:1496-1505. [PMID: 30897234 PMCID: PMC6766865 DOI: 10.1111/jdv.15583] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Accepted: 03/01/2019] [Indexed: 12/14/2022]
Abstract
Indoor and outdoor airborne pollutants modify our environment and represent a growing threat to human health worldwide. Airborne pollution effects on respiratory and cardiac health and diseases have been well established, but its impact on skin remains poorly described. Nonetheless, the skin is one of the main targets of pollutants, which reach the superficial and deeper skin layers by transcutaneous and systemic routes. In this review, we report the outcomes of basic and clinical research studies monitoring pollutant levels in human tissues including the skin and hair. We present a current understanding of the biochemical and biophysical effects of pollutants on skin metabolism, inflammatory processes and oxidative stress, with a focus on polyaromatic hydrocarbons and ground-level ozone that are widespread outdoor pollutants whose effects are mostly studied. We reviewed the literature to report the clinical effects of pollutants on skin health and skin ageing and their impact on some chronic inflammatory skin diseases. We also discuss the potential interactions of airborne pollutants with either ultraviolet radiation or human skin microbiota and their specific impact on skin health.
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Affiliation(s)
- E Araviiskaia
- Department of Dermatology and Venereal Diseases, First Pavlov State Medical University of St. Petersburg, St. Petersburg, Russia
| | - E Berardesca
- San Gallicano Dermatological Institute, Rome, Italy
| | - T Bieber
- Department of Dermatology and Allergy, University of Bonn, Bonn, Germany
| | - G Gontijo
- Department of Dermatology, UFMG Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | | | - L Marrot
- L'Oréal Advanced Research, Aulnay-sous-Bois, France
| | - B Chuberre
- L'Oréal Cosmétique Active International, Levallois-Perret, France
| | - B Dreno
- Onco-Dermatology Department, CHU Nantes, CRCINA, University Nantes, Nantes, France
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74
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Xenobiotics Formed during Food Processing: Their Relation with the Intestinal Microbiota and Colorectal Cancer. Int J Mol Sci 2019; 20:ijms20082051. [PMID: 31027304 PMCID: PMC6514608 DOI: 10.3390/ijms20082051] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 04/20/2019] [Accepted: 04/23/2019] [Indexed: 12/25/2022] Open
Abstract
The colonic epithelium is exposed to a mixture of compounds through diet, among which some are procarcinogens, whereas others have a protective effect. Therefore, the net impact of these compounds on human health depends on the overall balance between all factors involved. Strong scientific evidence has demonstrated the relationship between nitrosamines (NA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), which are the major genotoxins derived from cooking and food processing, and cancer. The mechanisms of the relationship between dietary toxic xenobiotics and cancer risk are not yet well understood, but it has been suggested that differences in dietary habits affect the colonic environment by increasing or decreasing the exposure to mutagens directly and indirectly through changes in the composition and activity of the gut microbiota. Several changes in the proportions of specific microbial groups have been proposed as risk factors for the development of neoplastic lesions and the enrichment of enterotoxigenic microbial strains in stool. In addition, changes in the gut microbiota composition and activity promoted by diet may modify the faecal genotoxicity/cytotoxicity, which can be associated with a higher or lower risk of developing cancer. Therefore, the interaction between dietary components and intestinal bacteria may be a modifiable factor for the development of colorectal cancer in humans and deserves more attention in the near future.
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75
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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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76
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Wang H, Wang C, Li C, Xu X, Zhou G. Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings. J Food Prot 2019; 82:684-690. [PMID: 30917041 DOI: 10.4315/0362-028x.jfp-18-420] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS PAH formation was more affected by marinating than by changing the grilling temperature. Inhibitory effects grew as the concentration of phenolic marinade increased within limits. The antiradical activity and the inhibition of PAHs formation have no direct relation.
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Affiliation(s)
- Huiyuan Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
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77
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Wang C, Xie Y, Wang H, Bai Y, Dai C, Li C, Xu X, Zhou G. The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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78
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El Husseini M, Mourad R, Abdul Rahim H, Al Omar F, Jaber F. Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation. Polycycl Aromat Compd 2019. [DOI: 10.1080/10406638.2019.1570952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Mohamad El Husseini
- LAEC, CNRS, Beirut, Lebanon
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Rabih Mourad
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Haifa Abdul Rahim
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Fawaz Al Omar
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
| | - Farouk Jaber
- LAEC, CNRS, Beirut, Lebanon
- Analysis of Organic Compounds Laboratory (LACO) 509, Faculty of Sciences, Doctoral School of Science and Technology, Lebanese University, Beirut, Lebanon
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79
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Özsaraç N, Kolsarici N, Demirok Soncu E, Haskaraca G. Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:225-235. [DOI: 10.1080/19440049.2018.1562230] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Nesrin Özsaraç
- Turkish Cooperation and Coordination Agency, Republic of Prime Ministry, Ankara, Turkey
| | - Nuray Kolsarici
- Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Eda Demirok Soncu
- Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Güliz Haskaraca
- Faculty of Engineering, Department of Food Engineering, Sakarya University, Sakarya, Turkey
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80
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Bellamri M, Turesky RJ. Dietary Carcinogens and DNA Adducts in Prostate Cancer. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2019; 1210:29-55. [PMID: 31900903 DOI: 10.1007/978-3-030-32656-2_2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Prostate cancer (PC) is the most commonly diagnosed non-cutaneous cancer and the second leading cause of cancer-related to death in men. The major risk factors for PC are age, family history, and African American ethnicity. Epidemiological studies have reported large geographical variations in PC incidence and mortality, and thus lifestyle and dietary factors influence PC risk. High fat diet, dairy products, alcohol and red meats, are considered as risk factors for PC. This book chapter provides a comprehensive, literature-based review on dietary factors and their molecular mechanisms of prostate carcinogenesis. A large portion of our knowledge is based on epidemiological studies where dietary factors such as cancer promoting agents, including high-fat, dairy products, alcohol, and cancer-initiating genotoxicants formed in cooked meats have been evaluated for PC risk. However, the precise mechanisms in the etiology of PC development remain uncertain. Additional animal and human cell-based studies are required to further our understandings of risk factors involved in PC etiology. Specific biomarkers of chemical exposures and DNA damage in the prostate can provide evidence of cancer-causing agents in the prostate. Collectively, these studies can improve public health research, nutritional education and chemoprevention strategies.
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Affiliation(s)
- Medjda Bellamri
- Department of Medicinal Chemistry, Cancer and Cardiovascular Research Building, University of Minnesota, Minneapolis, MN, USA.,Masonic Cancer Center, University of Minnesota, Minneapolis, MN, USA
| | - Robert J Turesky
- Department of Medicinal Chemistry, Cancer and Cardiovascular Research Building, University of Minnesota, Minneapolis, MN, USA. .,Masonic Cancer Center, University of Minnesota, Minneapolis, MN, USA.
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81
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Tarafdar A, Chawda S, Sinha A. Health Risk Assessment from Polycyclic Aromatic Hydrocarbons (PAHs) Present in Dietary Components: A Meta-analysis on a Global Scale. Polycycl Aromat Compd 2018. [DOI: 10.1080/10406638.2018.1492426] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Abhrajyoti Tarafdar
- Division of Environmental Science and Ecological Engineering, Korea University, Republic of Korea
| | - Shruti Chawda
- Department of Environment, Headquarters, Western Coalfields Ltd, Nagpur, India
| | - Alok Sinha
- Department of Environmental Science and Engineering, Indian Institute of Technology (Indian School of Mines), Dhanbad
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82
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Jiang D, Wang G, Li L, Wang X, Li W, Li X, Shao L, Li F. Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China. Food Sci Nutr 2018; 6:2431-2439. [PMID: 30510744 PMCID: PMC6261233 DOI: 10.1002/fsn3.843] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 09/19/2018] [Accepted: 09/21/2018] [Indexed: 12/27/2022] Open
Abstract
There is a lack of information regarding the quantitative determination and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in grilled and fried meat products in Shandong Province of China. The aim of this work was firstly to detect the contamination levels of 15 PAHs in 52 grilled and fried meats consumed by the population of Shandong Province, China. In brief, concentrations of the sum of 15 PAHs in individual samples were ranged from 8.23 to 341 μg/kg with a mean contamination level of 63.3 μg/kg. Moreover, the factors for the formation of PAHs in these samples have been identified and analyzed. One grilled meat sample exceeded the maximum limits of 2 and 12 μg/kg set for BaP and PAH4 by the European Union. For a further step, the mean dietary exposures for total PAHs from grilled and fried meat products were estimated to be 120 and 74.8 ng/kg bw/day, respectively. Finally, the health risk estimation was performed using the incremental lifetime cancer risk (ILCR) approach. The obtained values of four groups were all lower than 10-4, indicating a slight potential carcinogenic risk of consumer health. This study was the first attempt to provide baseline information of potential health risk of dietary exposure of PAH-containing grilled and fried meats, which could be useful for health management of the local consumers.
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Affiliation(s)
- Dafeng Jiang
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Guoling Wang
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Linlin Li
- Shandong Institute for Product Quality InspectionJinanChina
| | - Xiaolin Wang
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Wei Li
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Xia Li
- Department of ChemistryLiaocheng UniversityLiaochengChina
| | - Lijun Shao
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
| | - Fenghua Li
- Department of Physical and Chemical TestingShandong Center for Food Safety Risk AssessmentShandong Center for Disease Control and PreventionJinanChina
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83
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Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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84
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Gysel N, Dixit P, Schmitz DA, Engling G, Cho AK, Cocker DR, Karavalakis G. Chemical speciation, including polycyclic aromatic hydrocarbons (PAHs), and toxicity of particles emitted from meat cooking operations. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 633:1429-1436. [PMID: 29758895 DOI: 10.1016/j.scitotenv.2018.03.318] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 03/10/2018] [Accepted: 03/25/2018] [Indexed: 06/08/2023]
Abstract
We assessed the chemical properties and oxidative stress of particulate matter (PM) emissions from underfired charbroiled meat operations with and without the use of aftertreatment control technologies. Cooking emissions concentrations showed a strong dependence on the control technology utilized, with all emission rates showing decreases with the control technologies compared to the baseline testing. The organic acids profile was dominated by the saturated nonanoic, myristic, palmitic, and stearic acids, and the unsaturated oleic, elaidic, and palmitoleic acids. Cholesterol was also found in relatively high concentrations. Lower and medium-weight polycyclic aromatic hydrocarbons (PAHs) were the dominant species for all cooking experiments. Heavier PAHs were also detected in high concentrations, especially in the particle-phase. For the nitrated PAH emissions (nitro-PAHs), low molecular weight compounds dominated the cooking emissions. Under the present experimental conditions, the heterocyclic aromatic amines (HAAs) showed very low concentrations, which suggests these species are rarely formed in meat cooking PM. The most efficient control technology for reducing the majority of the toxic pollutants was the electrostatic precipitator, which resulted in total emissions reductions on the order of 95%, 79%, 90%, 96%, 90%, and 94%, respectively, for particle-phase PAHs, gas-phase PAHs, particle-phase nitro-PAHs, gas-phase nitro-PAHs, particle-phase HAAs, and gas-phase HAAs compared to the baseline testing. Our experiment showed that cooking aerosol contained higher levels of prooxidants in the particle-phase and the corresponding vapors contained higher levels of electrophiles. Overall, the use of control technologies reduced the redox and electrophilic activities of cooking PM.
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Affiliation(s)
- Nicholas Gysel
- University of California, Bourns College of Engineering, Center for Environmental Research and Technology (CE-CERT), 1084 Columbia Avenue, Riverside, CA 92507, USA; Department of Chemical and Environmental Engineering, Bourns College of Engineering, University of California, Riverside, CA 92521, USA
| | - Poornima Dixit
- University of California, Bourns College of Engineering, Center for Environmental Research and Technology (CE-CERT), 1084 Columbia Avenue, Riverside, CA 92507, USA; Department of Chemical and Environmental Engineering, Bourns College of Engineering, University of California, Riverside, CA 92521, USA
| | - Debra A Schmitz
- Departments of Molecular and Medical Pharmacology/Environmental Health Sciences, UCLA Center for Health Sciences, Los Angeles, CA 90095, USA
| | - Guenter Engling
- Desert Research Institute (DRI), 2215 Raggio Pkwy, Reno, NV 89512, USA
| | - Arthur K Cho
- Departments of Molecular and Medical Pharmacology/Environmental Health Sciences, UCLA Center for Health Sciences, Los Angeles, CA 90095, USA
| | - David R Cocker
- University of California, Bourns College of Engineering, Center for Environmental Research and Technology (CE-CERT), 1084 Columbia Avenue, Riverside, CA 92507, USA; Department of Chemical and Environmental Engineering, Bourns College of Engineering, University of California, Riverside, CA 92521, USA
| | - Georgios Karavalakis
- University of California, Bourns College of Engineering, Center for Environmental Research and Technology (CE-CERT), 1084 Columbia Avenue, Riverside, CA 92507, USA; Department of Chemical and Environmental Engineering, Bourns College of Engineering, University of California, Riverside, CA 92521, USA.
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85
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Silva M, Viegas O, Melo A, Finteiro D, Pinho O, Ferreira IMPLVO. Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1325-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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86
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Viegas O, Prucha M, Gökmen V, Ferreira IMPLVO. Parameters affecting 5-hydroxymethylfurfural exposure from beer. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1464-1471. [PMID: 29873606 DOI: 10.1080/19440049.2018.1483584] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
5-Hydroxymethylfurfural (HMF) is generated during food and beverage heating processes and/or storage. Its daily intake, estimated as 4-10 mg day-1, is several orders of magnitude higher than other process contaminants. Beer can be of relevance to the evaluation of HMF exposure; however, the information concerning its occurrence in different types of beer and during product storage is scarce. Therefore, the major goal of this work was to assess the amounts of HMF in different commercial beers, as well as the impact of storage, to deepen knowledge about the contribution of beer to HMF exposure. Blonde beers presented a mean content of 4.29 ± 1.05 mg L-1, which was significantly lower (P ≤ 0.05) than those obtained for amber (6.84 ± 0.75 mg L-1) and dark beers (6.99 ± 0.52 mg L-1). Additionally, to study kinetic of HMF formation, fresh pilsner beers were stored at 30, 40 and 50°C during 40 days; a zero-order reaction was observed. The dependence of the rate constant on temperature was described by the Arrhenius equation and calculated activation energy was 101.85 kJ mol-1. Storage can increase drastically HMF content, which means higher exposure for consumers. Thus, beer contribution to HMF exposure should not be neglected, since the intake of 1 L of beer entails a consumption of 4-7 mg of HMF or even more, depending on storage time and temperature.
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Affiliation(s)
- Olga Viegas
- a LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia , Universidade do Porto , Porto , Portugal.,b Faculdade de Ciências da Nutrição e Alimentação , Universidade do Porto , Porto , Portugal
| | - Mafalda Prucha
- a LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia , Universidade do Porto , Porto , Portugal
| | - Vural Gökmen
- c Department of Food Engineering , Hacettepe University , Ankara , Turkey
| | - Isabel M P L V O Ferreira
- a LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia , Universidade do Porto , Porto , Portugal
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87
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Ahmad Kamal NH, Selamat J, Sanny M. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:848-869. [DOI: 10.1080/19440049.2018.1425553] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Nor Hasyimah Ahmad Kamal
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jinap Selamat
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Malaysia
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88
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Pouzou JG, Costard S, Zagmutt FJ. Probabilistic estimates of heterocyclic amines and polycyclic aromatic hydrocarbons concentrations in meats and breads applicable to exposure assessments. Food Chem Toxicol 2018; 114:346-360. [PMID: 29448089 DOI: 10.1016/j.fct.2018.02.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2017] [Revised: 02/01/2018] [Accepted: 02/03/2018] [Indexed: 12/22/2022]
Abstract
Random effect meta-regressions were constructed to estimate concentrations of two heterocyclic amines (HCA) and eight polycyclic aromatic hydrocarbons (PAH) in meat and breads. Eighteen HCA studies and nine PAH studies of food concentration were assembled. Concentration was computed for beef, poultry, pork, and seafood, and bread. Fixed effect predictors included cooking time, form of the food, cooking method, interaction between form and cooking method, temperature at which the food was cooked, fuel of the flame source, percentage of fat, and other elements. Meat type was significant to all HCAs but only three of the PAHs. Cooking method or an interaction between cooking method and food form was significant in all the overall models for each compound, and 80% of models created for stratifications of the data based on meat type. Improvement on compilations such as the Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease (CHARRED) database comes from inclusion of additional studies, PAH compounds, more generalizable food categories, more cooking methods (such as smoking), and addition of seafood. Meta-regression allows parameters to be estimated with separation of between-study heterogeneity, and extrapolation of exposures to more foods. Resulting uncertainty estimates are useful in a probabilistic exposure assessment.
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Affiliation(s)
- Jane G Pouzou
- EpiX Analytics LLC, 117 E. Mountain Ave, Ste 225, Fort Collins, CO, 80524, USA.
| | - Solenne Costard
- EpiX Analytics LLC, 117 E. Mountain Ave, Ste 225, Fort Collins, CO, 80524, USA
| | - Francisco J Zagmutt
- EpiX Analytics LLC, 117 E. Mountain Ave, Ste 225, Fort Collins, CO, 80524, USA
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89
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Jinap S, Hasnol N, Sanny M, Jahurul M. Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.025] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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90
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Sobral MMC, Cunha SC, Faria MA, Ferreira IM. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Compr Rev Food Sci Food Saf 2018; 17:309-333. [PMID: 33350087 DOI: 10.1111/1541-4337.12327] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/24/2017] [Indexed: 01/16/2023]
Abstract
Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.
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Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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91
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Kılıç Büyükkurt Ö, Aykın Dinçer E, Burak Çam İ, Candal C, Erbaş M. The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat. Polycycl Aromat Compd 2017. [DOI: 10.1080/10406638.2017.1392328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Özlem Kılıç Büyükkurt
- Department of Food Technology, Applied Science School of Kadirli, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Elif Aykın Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
| | - İhsan Burak Çam
- Food Safety and Agricultural Research Center, Akdeniz University, Antalya, Turkey
| | - Cihadiye Candal
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Artvin Çoruh University, Artvin, Turkey
| | - Mustafa Erbaş
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
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92
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Alegbeleye OO, Opeolu BO, Jackson VA. Polycyclic Aromatic Hydrocarbons: A Critical Review of Environmental Occurrence and Bioremediation. ENVIRONMENTAL MANAGEMENT 2017; 60:758-783. [PMID: 28573478 DOI: 10.1007/s00267-017-0896-2] [Citation(s) in RCA: 186] [Impact Index Per Article: 26.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Accepted: 05/23/2017] [Indexed: 05/21/2023]
Abstract
The degree of polycyclic aromatic hydrocarbon contamination of environmental matrices has increased over the last several years due to increase in industrial activities. Interest has surrounded the occurrence and distribution of polycyclic aromatic hydrocarbons for many decades because they pose a serious threat to the health of humans and ecosystems. The importance of the need for sustainable abatement strategies to alleviate contamination therefore cannot be overemphasised, as daily human activities continue to create pollution from polycyclic aromatic hydrocarbons and impact the natural environment. Globally, attempts have been made to design treatment schemes for the remediation and restoration of contaminated sites. Several techniques and technologies have been proposed and tested over time, the majority of which have significant limitations. This has necessitated research into environmentally friendly and cost-effective clean-up techniques. Bioremediation is an appealing option that has been extensively researched and adopted as it has been proven to be relatively cost-effective, environmentally friendly and is publicly accepted. In this review, the physicochemical properties of some priority polycyclic aromatic hydrocarbons, as well as the pathways and mechanisms through which they enter the soil, river systems, drinking water, groundwater and food are succinctly examined. Their effects on human health, other living organisms, the aquatic ecosystem, as well as soil microbiota are also elucidated. The persistence and bioavailability of polycyclic aromatic hydrocarbons are discussed as well, as they are important factors that influence the rate, efficiency and overall success of remediation. Bioremediation (aerobic and anaerobic), use of biosurfactants and bioreactors, as well as the roles of biofilms in the biological treatment of polycyclic aromatic hydrocarbons are also explored.
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Affiliation(s)
- Oluwadara Oluwaseun Alegbeleye
- Department of Environmental and Occupational Studies, Cape Peninsula University of Technology, Cape Town, Western Cape, South Africa.
| | - Beatrice Oluwatoyin Opeolu
- Extended Curriculum Programmes, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, Western Cape, South Africa
| | - Vanessa Angela Jackson
- Department of Biotechnology and Consumer Science, Cape Peninsula University of Technology, Cape Town, Western Cape, South Africa
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93
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Hou C, Wang Z, Wu L, Chai J, Song X, Wang W, Zhang D. Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13557] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Chengli Hou
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Zhenyu Wang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Liguo Wu
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Jiali Chai
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Xuan Song
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Wenting Wang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Dequan Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
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94
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Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2976-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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95
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Paz APSD, Nascimento ECP, Marcondes HC, Silva MCFD, Hamoy M, Mello VJD. Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.10216] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo Hidrocarbonetos Policíclicos Aromáticos (HPA) podem estar associados à carcinogênese em humanos. Tais compostos penetram no organismo pelo trato gastrointestinal, o que faz da dieta uma importante via de contaminação. O objetivo desta revisão é analisar a relação entre a formação/ingestão desses compostos e a alimentação. Foi encontrada associação direta do método de cocção empregado com o aumento dos níveis de HPA nos alimentos e a formação de novos compostos. A fonte térmica aplicada, a composição do alimento, o tipo de óleo utilizado, especialmente nos processos de fritura, bem como o tipo de tratamento empregado ao alimento antes da cocção, são fatores que influenciam o teor de HPA no produto final. A legislação brasileira é pouco abrangente em relação a esses compostos e a necessidade de ampliação das normas nacionais se torna ainda mais evidente quando este tema é visto como uma questão de Segurança de Alimentos.
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96
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Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Chicken: Implementation of New, Rapid and Economic Analysis Method. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0990-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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97
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Domingo JL. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review. Food Chem Toxicol 2017. [PMID: 28634112 DOI: 10.1016/j.fct.2017.06.032] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat and meat products is one of the most relevant food groups in an important number of human diets. Recently, the IARC, based on results of a number of epidemiological studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", respectively. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concentrations of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs containing also chemical pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental organic pollutants.
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Affiliation(s)
- José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, Universitat "Rovira I Virgili", IISPV, Sant Llorenç 21, 43201 Reus, Catalonia, Spain.
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98
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Haskaraca G, Demirok Soncu E, Kolsarıcı N, Öz F, Juneja VK. Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13240] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Güliz Haskaraca
- Department of Food Engineering; Ankara University; Ankara Turkey
| | | | - Nuray Kolsarıcı
- Department of Food Engineering; Ankara University; Ankara Turkey
| | - Fatih Öz
- Department of Food Engineering; Atatürk University; Erzurum Turkey
| | - Vijay K. Juneja
- U.S. Department of Agriculture; Eastern Regional Research Center, Agricultural Research Service; PA
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99
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Demeyer D, Mertens B, De Smet S, Ulens M. Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review. Crit Rev Food Sci Nutr 2017; 56:2747-66. [PMID: 25975275 DOI: 10.1080/10408398.2013.873886] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an in-depth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.
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Affiliation(s)
- Daniel Demeyer
- a Superior Health Council , Brussels , Belgium.,b Laboratory for Animal Nutrition and Animal Product Quality , Faculty of Bioscience Engineering, Ghent University , Melle , Belgium
| | - Birgit Mertens
- a Superior Health Council , Brussels , Belgium.,c Program Toxicology, Department of Food , Medicines and Consumer Safety, Scientific Institute of Public Health (Site Elsene) , Brussels , Belgium
| | - Stefaan De Smet
- a Superior Health Council , Brussels , Belgium.,b Laboratory for Animal Nutrition and Animal Product Quality , Faculty of Bioscience Engineering, Ghent University , Melle , Belgium
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100
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Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties. Meat Sci 2017; 125:10-15. [DOI: 10.1016/j.meatsci.2016.11.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 11/10/2016] [Accepted: 11/14/2016] [Indexed: 11/23/2022]
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