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Badyda AJ, Rogula-Kozłowska W, Majewski G, Bralewska K, Widziewicz-Rzońca K, Piekarska B, Rogulski M, Bihałowicz JS. Inhalation risk to PAHs and BTEX during barbecuing: The role of fuel/food type and route of exposure. JOURNAL OF HAZARDOUS MATERIALS 2022; 440:129635. [PMID: 36027742 DOI: 10.1016/j.jhazmat.2022.129635] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 07/03/2022] [Accepted: 07/17/2022] [Indexed: 06/15/2023]
Abstract
The manuscript presents an innovative and holistic approach to quantifying PAHs and BTEX emissions from the grilling process and indicates a novel driven-toxicity-based solution to recognize health effects related to BBQ emissions. The exposure scenario includes the type of grilling device, food type, and individual attitudes, but also a keen understanding of the broad health implications related to the gaseous/particulate PAHs emission, or age-related effects. The calculated incremental lifetime cancer risk (ILCR) associated with the exposure to PAH congeners and BTEX indicates an unacceptable level in the case of charcoal and briquette grilling with the highest values for professional cooks. The sum of 15 PAH concentrations in grilled foods was highest for meat grilling over charcoal briquettes - 382,020.39 ng/m3 and lowest for meat grilling on a gas grill - 1442.16 ng/m3. The emissions of BTEX from lump charcoal grilling were 130 times higher compared to the gaseous grill. In all considered scenarios lump-charcoal and charcoal briquettes grilling derive the ILCR above the 10-4, indicating negative effects of traditional grills on human health. The paper completes knowledge of wide-ranging health implications associated with BBQs, a topic that is almost completely unaddressed among the scientific community and policymakers.
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Affiliation(s)
- Artur Jerzy Badyda
- Warsaw University of Technology, Faculty of Building Services, Hydro- and Environmental Engineering, 20 Nowowiejska St., PL00-653 Warsaw, Poland.
| | - Wioletta Rogula-Kozłowska
- The Main School of Fire Service, Safety Engineering Institute, 52/54 Słowackiego St., PL01-629, Warsaw, Poland
| | - Grzegorz Majewski
- Warsaw University of Life Sciences, Institute of Environmental Engineering, 159 Nowoursynowska St., PL02-776 Warsaw, Poland
| | - Karolina Bralewska
- The Main School of Fire Service, Safety Engineering Institute, 52/54 Słowackiego St., PL01-629, Warsaw, Poland
| | - Kamila Widziewicz-Rzońca
- Institute of Environmental Engineering, Polish Academy of Sciences, 34 M. Skłodowska-Curie St., PL41-819 Zabrze, Poland
| | - Barbara Piekarska
- Medical University of Warsaw, Department of Prevention of Environmental Hazards, Allergology and Immunology, 1 Banacha St., PL00-097 Warsaw, Poland
| | - Mariusz Rogulski
- Warsaw University of Technology, Faculty of Building Services, Hydro- and Environmental Engineering, 20 Nowowiejska St., PL00-653 Warsaw, Poland
| | - Jan Stefan Bihałowicz
- The Main School of Fire Service, Safety Engineering Institute, 52/54 Słowackiego St., PL01-629, Warsaw, Poland
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Cui J, Zhaxi D, Sun X, Teng N, Wang R, Diao Y, Jin C, Chen Y, Xu X, Li X. Association of dietary pattern and Tibetan featured foods with high-altitude polycythemia in Naqu, Tibet: A 1:2 individual-matched case-control study. Front Nutr 2022; 9:946259. [PMID: 36211499 PMCID: PMC9538783 DOI: 10.3389/fnut.2022.946259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Accepted: 09/01/2022] [Indexed: 12/01/2022] Open
Abstract
This study focused on the association of dietary patterns and Tibetan featured foods with high-altitude polycythemia (HAPC) in Naqu, Tibet, to explore the risk factors of HAPC in Naqu, Tibet, to raise awareness of the disease among the population and provide evidence for the development of prevention and treatment interventions. A 1:2 individual-matched case-control study design was used to select residents of three villages in the Naqu region of Tibet as the study population. During the health examination and questionnaire survey conducted from December 2020 to December 2021, a sample of 1,171 cases was collected. And after inclusion and exclusion criteria and energy intake correction, 100 patients diagnosed with HAPC using the “Qinghai criteria” were identified as the case group, while 1,059 patients without HAPC or HAPC -related diseases were identified as the control group. Individuals were matched by a 1:2 propensity score matching according to gender, age, body mass index (BMI), length of residence, working altitude, smoking status, and alcohol status. Dietary patterns were determined by a principal component analysis, and the scores of study subjects for each dietary pattern were calculated. The effect of dietary pattern scores and mean daily intake (g/day) of foods in the Tibetan specialty diet on the prevalence of HAPC was analyzed using conditional logistic regression. After propensity score matching, we found three main dietary patterns among residents in Naqu through principal component analysis, which were a “high protein pattern,” “snack food pattern,” and “vegetarian food pattern.” All three dietary patterns showed a high linear association with HAPC (p < 0.05) and were risk factors for HAPC. In the analysis of the relationship between Tibetan featured foods and the prevalence of HAPC, the results of the multifactorial analysis following adjustment for other featured foods showed that there was a positive correlation between the average daily intake of tsampa and the presence of HAPC, which was a risk factor. Additionally, there was an inverse correlation between the average daily intake of ghee tea and the presence of HAPC, which was a protective factor.
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Affiliation(s)
- Jiaxue Cui
- Department of Epidemiology and Health Statistics, Dalian Medical University, Dalian, China
| | - Duoji Zhaxi
- Institute of High Altitude Medicine, People’s Hospital of Naqu Affiliated to Dalian Medical University, Naqu, China
| | - Xianzhi Sun
- Department of Epidemiology and Health Statistics, Dalian Medical University, Dalian, China
| | - Nan Teng
- Department of Epidemiology and Health Statistics, Dalian Medical University, Dalian, China
| | - Ruiqi Wang
- Department of Epidemiology and Health Statistics, Dalian Medical University, Dalian, China
| | - Yizhuo Diao
- Department of Epidemiology and Health Statistics, Dalian Medical University, Dalian, China
| | - Chenxin Jin
- Department of Epidemiology and Health Statistics, Dalian Medical University, Dalian, China
| | - Yongxing Chen
- Department of Epidemiology and Health Statistics, Dalian Medical University, Dalian, China
| | - Xiaoguang Xu
- Institute of High Altitude Medicine, People’s Hospital of Naqu Affiliated to Dalian Medical University, Naqu, China
- Department of Neurosurgery, Second Affiliated Hospital of Dalian Medical University, Dalian, China
- *Correspondence: Xiaoguang Xu,
| | - Xiaofeng Li
- Department of Epidemiology and Health Statistics, Dalian Medical University, Dalian, China
- Xiaofeng Li,
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Lee PMY, Kwok CH, Tsoi YK, Wu C, Law SH, Tsang KH, Yeung YC, Chan WC, Tse GM, Yuen KKW, Hung RKW, Wang F, Tse LA. Associations between Preserved foods and Breast Cancer Risk in Hong Kong Chinese Women. Cancer Prev Res (Phila) 2022; 15:497-507. [PMID: 35504011 DOI: 10.1158/1940-6207.capr-21-0509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 02/21/2022] [Accepted: 04/29/2022] [Indexed: 11/16/2022]
Abstract
Preserved food such as cured foods may contain nitrate and nitrite that may contribute to the breast cancer development. Evidence on the associations between these preserved food intakes and risk of breast cancer is sparse. This study aimed to examine the associations between preserved foods (i.e. cured meat, pickled vegetables, canned meat, canned fruit/vegetables) and breast cancer risk in Hong Kong Chinese women. A total of 1307 breast cancer cases and 1050 age-matched controls were recruited from three hospitals during 11/2011-01/2018. We used a standardized questionnaire to collect information on dietary factors including preserved foods. Unconditional multiple logistic regression was performed to calculate the adjusted odds ratio(AOR) of breast cancer in relation to preserved food with adjustment of potential confounders. We further performed stratified analysis according to the breast cancer biology subtypes. We found that cured meat consumption was significantly associated with the risk of breast cancer [AOR=1.32, 95% confidence interval 95%CI)=1.06-1.64]. Compared to no cured meat consumption, cured meat intake {greater than or equal to} once per week was associated with an AOR of 2.66 (95%CI=1.38-5.35). Women with canned fruit/vegetable {greater than or equal to} consumption once per week had a higher risk of breast cancer (OR=1.19, 95%CI=1.00-1.41), particularly for the HER2-positive subtypes, but it became borderline after adjustment of confounders. Our study reveals a positive association between consumption of cured meat and breast cancer risk in Chinese population. Cured meat intake might be a potential novel risk factor for breast cancer but this would have to be confirmed by large prospective cohort studies.
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Affiliation(s)
| | - Chi-Hei Kwok
- Princess Margaret Hospital, Hong Kong, Hong Kong
| | - Yee-Kei Tsoi
- North District Hospital, Hong Kong, Hong Kong, China
| | | | | | | | | | - W C Chan
- Chinese University of Hong Kong, Hong Kong, Hong Kong
| | - Gary M Tse
- Chinese University of Hong Kong, Hong Kong, Hong Kong Special Administrative Region, China
| | | | | | - Feng Wang
- Chinese University of Hong Kong, Sha Tin, Hong Kong
| | - Lap Ah Tse
- Chinese University of Hong Kong, Hong Kong, Hong Kong
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García-Ordás MT, Arias N, Benavides C, García-Olalla O, Benítez-Andrades JA. Evaluation of Country Dietary Habits Using Machine Learning Techniques in Relation to Deaths from COVID-19. Healthcare (Basel) 2020; 8:E371. [PMID: 33003439 PMCID: PMC7712769 DOI: 10.3390/healthcare8040371] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 01/06/2023] Open
Abstract
COVID-19 disease has affected almost every country in the world. The large number of infected people and the different mortality rates between countries has given rise to many hypotheses about the key points that make the virus so lethal in some places. In this study, the eating habits of 170 countries were evaluated in order to find correlations between these habits and mortality rates caused by COVID-19 using machine learning techniques that group the countries together according to the different distribution of fat, energy, and protein across 23 different types of food, as well as the amount ingested in kilograms. Results shown how obesity and the high consumption of fats appear in countries with the highest death rates, whereas countries with a lower rate have a higher level of cereal consumption accompanied by a lower total average intake of kilocalories.
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Affiliation(s)
- María Teresa García-Ordás
- SECOMUCI Research Group, Escuela de Ingenierías Industrial e Informática, Universidad de León, Campus de Vegazana s/n, C.P., 24071 León, Spain;
| | - Natalia Arias
- SALBIS Research Group, Department of Nursing and Physiotherapy Health Science School, University of León, Avenida Astorga s/n, Ponferrada, 24401 León, Spain;
| | - Carmen Benavides
- SALBIS Research Group, Department of Electric, Systems and Automatics Engineering, University of León, Campus of Vegazana s/n, León, 24071 León, Spain;
| | - Oscar García-Olalla
- Artificial Intelligence Department, Xeridia S.L., Av. Padre Isla 16, 24002 León, Spain;
| | - José Alberto Benítez-Andrades
- SALBIS Research Group, Department of Electric, Systems and Automatics Engineering, University of León, Campus of Vegazana s/n, León, 24071 León, Spain;
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