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Wang Q, Qiu Z, Cheng L, Xu S, Li H, Guo J, Zhang X. Is diet related to skin condition? A Mendelian randomization study. Arch Dermatol Res 2024; 316:328. [PMID: 38824251 DOI: 10.1007/s00403-024-03103-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 04/07/2024] [Accepted: 04/26/2024] [Indexed: 06/03/2024]
Abstract
Observational studies have revealed associations between various dietary factors and skin conditions. However, the causal relationship between diet and skin condition is still unknown. Data on 17 dietary factors were obtained from the UK Biobank. Data on four skin conditions were derived from the UK Biobank and another large-scale GWAS study. Genetic predictions suggested that the intake of oily fish was associated with a lower risk of skin aging (OR: 0.962, P = 0.036) and skin pigmentation (OR: 0.973, P = 0.033); Tea intake was associated with a lower risk of skin pigmentation (OR: 0.972, P = 0.024); Salad/raw vegetables intake was associated with a lower risk of keratinocyte skin cancer (OR: 0.952, P = 0.007). Coffee intake was associated with increased risk of skin aging (OR: 1.040, P = 0.028); Pork intake was associated with increased risk of skin aging (OR: 1.134, P = 0.020); Beef intake was associated with increased risk of cutaneous melanoma (OR: 1.013, P = 0.016); Champagne plus white wine intake was associated with increased risk of cutaneous melanoma (OR: 1.033, P = 0.004); Bread intake was associated with increased risk of keratinocyte skin cancer (OR: 1.026, P = 0.013). Our study results indicate causal relationships between genetically predicted intake of oily fish, tea, salad/raw vegetables, coffee, pork, beef, champagne plus white wine, and bread and skin conditions.
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Affiliation(s)
- Qinyuan Wang
- Department of Plastic Surgery, The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
- The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
| | - Zeming Qiu
- The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
| | - Long Cheng
- The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
| | - Siping Xu
- Department of Plastic Surgery, The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
- The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
| | - Honggang Li
- Department of Plastic Surgery, The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
- The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
| | - Jingjing Guo
- Department of Plastic Surgery, The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
- The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China
| | - Xuanfen Zhang
- Department of Plastic Surgery, The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China.
- The Second Hospital and Clinical Medical School, Lanzhou University, Lanzhou, 730000, Gansu, China.
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Lai YW, Inbaraj BS, Chen BH. Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying. Foods 2024; 13:185. [PMID: 38254486 PMCID: PMC10814522 DOI: 10.3390/foods13020185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 01/24/2024] Open
Abstract
This study aims to explore the effects of frying conditions on the formation of HAs and PAHs in crispy pork spareribs, a popular meat commodity sold on Taiwan's market. Raw pork spareribs were marinated, coated with sweet potato powder, and fried in soybean oil and palm oil at 190 °C/6 min or 150 °C/12 min, followed by an analysis of HAs and PAHs via QuEChERS coupled with UPLC-MS/MS and GC-MS/MS, respectively. Both HAs and PAHs in pork spareribs during frying followed a temperature- and time-dependent rise. A total of 7 HAs (20.34-25.97 μg/kg) and 12 PAHs (67.69-85.10 μg/kg) were detected in pork spareribs fried in soybean oil and palm oil at 150 °C/12 min or 190 °C/6 min, with palm oil producing a higher level of total HAs and a lower level of total PAHs than soybean oil. The content changes of amino acid, reducing sugar, and creatinine played a vital role in affecting HA formation, while the degree of oil unsaturation and the contents of precursors including benzaldehyde, 2-cyclohexene-1-one, and trans,trans-2,4-decadienal showed a crucial role in affecting PAH formation. The principal component analysis revealed that HAs and PAHs were formed by different mechanisms, with the latter being more liable to formation in pork spareribs during frying, while the two-factorial analysis indicated that the interaction between oil type and frying condition was insignificant for HAs and PAHs generated in crispy pork spareribs. Both CcdP (22.67-32.78 μg/kg) and Pyr (16.70-22.36 μg/kg) dominated in PAH formation, while Harman (14.46-17.91 μg/kg) and Norharman (3.41-4.55 μg/kg) dominated in HA formation in crispy pork spareribs during frying. The outcome of this study forms a basis for learning both the variety and content of HAs and PAHs generated during the frying of pork spareribs and the optimum frying condition to minimize their formation.
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Affiliation(s)
- Yu-Wen Lai
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; (Y.-W.L.); (B.S.I.)
| | - Baskaran Stephen Inbaraj
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; (Y.-W.L.); (B.S.I.)
| | - Bing-Huei Chen
- Department of Nutrition, China Medical University, Taichung 404328, Taiwan
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Pekmezci H, Basaran B. Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey. Foods 2023; 12:2320. [PMID: 37372531 DOI: 10.3390/foods12122320] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/02/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients' demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context.
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Affiliation(s)
- Hilal Pekmezci
- Department of Elderly Care, Health Care Services Vocational School, Recep Tayyip Erdogan University, Rize 53100, Türkiye
| | - Burhan Basaran
- Department of Nutrition and Dietetics, Faculty of Health, Recep Tayyip Erdogan University, Rize 53100, Türkiye
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Rodríguez-Romero JDJ, Durán-Castañeda AC, Cárdenas-Castro AP, Sánchez-Burgos JA, Zamora-Gasga VM, Sáyago-Ayerdi SG. What we know about protein gut metabolites: Implications and insights for human health and diseases. Food Chem X 2022; 13:100195. [PMID: 35499004 PMCID: PMC9039920 DOI: 10.1016/j.fochx.2021.100195] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 12/10/2021] [Accepted: 12/22/2021] [Indexed: 12/18/2022] Open
Abstract
Gut microbiota is a complex ecosystem of symbiotic bacteria that contribute to human metabolism and supply intestinal metabolites, whose production is mainly influenced by the diet. Dietary patterns characterized by a high intake of protein promotes the growth of proteolytic bacteria's, which produce metabolites from undigested protein fermentation. Microbioal protein metabolites can regulate immune, metabolic and neuronal responses in different target organs. Metabolic pathways of these compounds and their mechanisms of action on different pathologies can lead to the discovery of new diagnostic techniques, drugs and the potential use as functional ingredients in food. This review discusses the potential mechanisms by which amino acid catabolism is involved in microbial protein metabolites. In addition, results from several studies on the association of products from the intestinal metabolism of indigestible proteins and the state of health or disease of the host are revised.
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Affiliation(s)
- José de Jesús Rodríguez-Romero
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit, México
| | - Alba Cecilia Durán-Castañeda
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit, México
| | - Alicia Paulina Cárdenas-Castro
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit, México
| | - Jorge Alberto Sánchez-Burgos
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit, México
| | - Victor Manuel Zamora-Gasga
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit, México
| | - Sonia Guadalupe Sáyago-Ayerdi
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit, México
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Yang RY, Zongo AWS, Chen YC, Chiang MT, Zogona D, Huang CY, Yao HT. Green sweet potato leaves increase Nrf2-mediated antioxidant activity and facilitate benzo[ a]pyrene metabolism in the liver by increasing phase II detoxifying enzyme activities in rats. Food Funct 2022; 13:7548-7559. [DOI: 10.1039/d2fo01049f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Green and purple SPL consumption may enhance the Nrf2-mediated hepatic antioxidant activity and modulate xenobiotic-metabolizing enzymes and transporters via different mechanisms.
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Affiliation(s)
- Ray-Yu Yang
- Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan
| | - Abel Wend-Soo Zongo
- Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan
| | - Yu-Chen Chen
- Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan
| | - Meng-Tsan Chiang
- Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan
| | - Daniel Zogona
- Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan
| | - Chun-Yin Huang
- Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan
| | - Hsien-Tsung Yao
- Department of Nutrition, China Medical University, 100 Jingmao Road, Taichung 406, Taiwan
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Polycyclic Aromatic Hydrocarbons Contamination of Flamed and Braised Chickens and Health Risk Assessment in Burkina Faso. TOXICS 2021; 9:toxics9030065. [PMID: 33803506 PMCID: PMC8002855 DOI: 10.3390/toxics9030065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/30/2021] [Accepted: 02/03/2021] [Indexed: 11/30/2022]
Abstract
Charcoal- or wood-cooked chicken is a street-vended food in Burkina Faso. In this study, 15 samples of flamed chicken and 13 samples of braised chicken were analyzed for 15 priority polycyclic aromatic hydrocarbons (PAHs) with a high-performance liquid chromatography-fluorescence detector. A face-to-face survey was conducted to assess the consumption profiles of 300 men and 300 women. The health risk was assessed based on the margin of exposure (MOE) principle. BaP (14.95–1.75 μg/kg) and 4PAHs (BaP + Chr + BaA + BbF) (78.46–15.14 μg/kg) were eight and five times more abundant at the median level in flamed chickens than in braised ones, respectively. The contents of BaP and 4PAHs in all flamed chicken samples were above the limits set by the European Commission against 23% for both in braised chickens. Women had the highest maximum daily consumption of both braised (39.65 g/day) and flamed chickens (105.06 g/day). At the estimated maximum level of consumption, women were respectively 3.64 (flamed chicken) and 1.62 (braised chicken) times more exposed to BaP and 4PAHs than men. MOE values ranged between 8140 and 9591 for men and between 2232 and 2629 for women at the maximum level of consumption of flamed chickens, indicating a slight potential carcinogenic risk.
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Ruiz-Saavedra S, García-González H, Arboleya S, Salazar N, Emilio Labra-Gayo J, Díaz I, Gueimonde M, González S, de los Reyes-Gavilán CG. Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction. Comput Struct Biotechnol J 2021; 19:1081-1091. [PMID: 33680352 PMCID: PMC7892627 DOI: 10.1016/j.csbj.2021.01.037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 01/07/2023] Open
Abstract
Diet is one of the main sources of exposure to toxic chemicals with carcinogenic potential, some of which are generated during food processing, depending on the type of food (primarily meat, fish, bread and potatoes), cooking methods and temperature. Although demonstrated in animal models at high doses, an unequivocal link between dietary exposure to these compounds with disease has not been proven in humans. A major difficulty in assessing the actual intake of these toxic compounds is the lack of standardised and harmonised protocols for collecting and analysing dietary information. The intestinal microbiota (IM) has a great influence on health and is altered in some diseases such as colorectal cancer (CRC). Diet influences the composition and activity of the IM, and the net exposure to genotoxicity of potential dietary carcinogens in the gut depends on the interaction among these compounds, IM and diet. This review analyses critically the difficulties and challenges in the study of interactions among these three actors on the onset of CRC. Machine Learning (ML) of data obtained in subclinical and precancerous stages would help to establish risk thresholds for the intake of toxic compounds generated during food processing as related to diet and IM profiles, whereas Semantic Web could improve data accessibility and usability from different studies, as well as helping to elucidate novel interactions among those chemicals, IM and diet.
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Affiliation(s)
- Sergio Ruiz-Saavedra
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
- Department of Functional Biology, University of Oviedo, 33006 Oviedo, Asturias, Spain
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Herminio García-González
- Department of Computer Science, University of Oviedo, C/ Federico García Lorca S/N, 33007 Oviedo, Asturias, Spain
- IT and Communications Service, University of Oviedo, C/ Fernando Bongera S/N, 33006 Oviedo, Asturias, Spain
| | - Silvia Arboleya
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Nuria Salazar
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - José Emilio Labra-Gayo
- Department of Computer Science, University of Oviedo, C/ Federico García Lorca S/N, 33007 Oviedo, Asturias, Spain
| | - Irene Díaz
- Department of Computer Science, University of Oviedo, C/ Federico García Lorca S/N, 33007 Oviedo, Asturias, Spain
| | - Miguel Gueimonde
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Sonia González
- Department of Functional Biology, University of Oviedo, 33006 Oviedo, Asturias, Spain
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Clara G. de los Reyes-Gavilán
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
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Neves TDM, da Cunha DT, de Rosso VV, Domene SMÁ. Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis. Compr Rev Food Sci Food Saf 2020; 20:526-541. [PMID: 33443787 DOI: 10.1111/1541-4337.12650] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 09/03/2020] [Accepted: 09/24/2020] [Indexed: 12/11/2022]
Abstract
Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta-analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R* = 0.52), grilling (R* = 0.63), or roasting (R* = 0.74) meat, and spicing with garlic and onion (R* = 0.57), pepper (R* = 0.63), and other spices with phenolic compounds (R* = 0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta-analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption.
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Affiliation(s)
- Thaís de Moura Neves
- Laboratory of Experimental Dietetics, Department of Public Policies and Collective Health, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil
| | - Diogo Thimoteo da Cunha
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas (UNICAMP), Limeira, Brazil
| | - Veridiana Vera de Rosso
- Laboratory of Bioactive Compounds in Food, Bioscience Department, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil
| | - Semíramis Martins Álvares Domene
- Laboratory of Experimental Dietetics, Department of Public Policies and Collective Health, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil
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Dehadri T, Dehdari L. The Effect of a Short Message-Based Nutrition Education Intervention on Employees’ Knowledge and Practice in Terms of Adopting the Methods of Inhibition of Polycyclic Aromatic Hydrocarbons Formation in the Cooked Meat. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1754866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Tahereh Dehadri
- Department of Health Education and Health Promotion, Faculty of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Laleh Dehdari
- Department of Statistics, School of Mathematics Sciences, Yazd University, Yazd, Iran
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Jakobsen LS, Georgiadis S, Nielsen BF, Bokkers BGH, Boriani E, Duedahl-Olesen L, Hald T, Nauta MJ, Stockmarr A, Pires SM. Probabilistic approach for assessing cancer risk due to benzo[a]pyrene in barbecued meat: Informing advice for population groups. PLoS One 2018; 13:e0207032. [PMID: 30408084 PMCID: PMC6224084 DOI: 10.1371/journal.pone.0207032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Accepted: 10/23/2018] [Indexed: 01/07/2023] Open
Abstract
BACKGROUND Consumption of meat prepared by barbecuing is associated with risk of cancer due to formation of carcinogenic compounds including benzo[a]pyrene (BaP). Assessment of a population's risk of disease and people's individual probability of disease given specific consumer attributes may direct food safety strategies to where impact on public health is largest. The aim of this study was to propose a model that estimates the risk of cancer caused by exposure to BaP from barbecued meat in Denmark, and to estimate the probability of developing cancer in subgroups of the population given different barbecuing frequencies. METHODS We developed probabilistic models applying two dimensional Monte Carlo simulation to take into account the variation in exposure given age and sex and in the individuals' sensitivity to develop cancer after exposure to BaP, and the uncertainty in the dose response model. We used the Danish dietary consumption survey, monitoring data of chemical concentrations, data on consumer behavior of frequency of barbecuing, and animal dose response data. FINDINGS We estimated an average extra lifetime risk of cancer due to BaP from barbecued meat of 6.8 × 10-5 (95% uncertainty interval 2.6 × 10-7 - 7.0 × 10-4) in the Danish population. This corresponds to approximately one to 4,074 extra cancer cases over a lifetime, reflecting wide uncertainty. The impact per barbecuing event on the risk of cancer for men and women of low body weight was higher compared to higher bodyweight. However, the difference due to sex and bodyweight between subgroups are dwarfed by the uncertainty. INTERPRETATION This study proposes a model that can be applied to other substances and routes of exposure, and allows for deriving the change in risk following a specific change in behaviour. The presented methodology can serve as a valuable tool for risk management, allowing for the formulation of behaviour advice targeted to specific sub-groups in the population.
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Affiliation(s)
| | - Stylianos Georgiadis
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Bo Friis Nielsen
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Bas G. H. Bokkers
- National Institute for Public Health and the Environment (RIVM), Bilthoven, Netherlands
| | - Elena Boriani
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Tine Hald
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Maarten J. Nauta
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anders Stockmarr
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Sara M. Pires
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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