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Yoon H, Jung MY, Choi SH, Chun SH, Lee J, Moon B, Lee KW. Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment. Food Sci Biotechnol 2024; 33:2399-2415. [PMID: 39145124 PMCID: PMC11319689 DOI: 10.1007/s10068-024-01639-4] [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: 04/24/2024] [Revised: 05/26/2024] [Accepted: 06/10/2024] [Indexed: 08/16/2024] Open
Abstract
The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural, fishery, and animal products were measured using GC-MS and UPLC-MS/MS. Among the tested samples, sea algae exhibited the highest levels of PAH4 and eight specific HAAs (HAA8), while root and tuber crops had the greatest amount of AA. Agricultural and fisheries products had higher levels of all three contaminants, while livestock products had an inverse correlation between PAH4 and HAA8. The margin of exposure in the Korean population is considered "unlikely a concern" for all samples for PAH4 and HAA8, however, that for AA in cereal, vegetable, and root and tuber crops is deemed "may be a concern", with a value < 10,000 in all age groups. These findings suggest a need to evaluate dietary AA exposure in certain food categories and further research to minimize AA formation during air frying. Graphic abstract Supplementary Information The online version contains supplementary material available at 10.1007/s10068-024-01639-4.
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Affiliation(s)
- Hyeri Yoon
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Sungbuk-gu, Seoul, 02841 Republic of Korea
| | - Mun Yhung Jung
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk 55338 Republic of Korea
| | - Sung-Hee Choi
- Department of Food Intelligence Information Research, CHEM.I.NET.Co., Ltd, Seoul, 07964 Korea
| | - Su-Hyun Chun
- Institute of Biomedical Science and Food Safety, Korea University, Seoul, 02841 Republic of Korea
- Pro_B Co., Ltd., Seoul, 02841 Republic of Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546 Republic of Korea
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Sungbuk-gu, Seoul, 02841 Republic of Korea
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2
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Mehta A. Tracking the Development of Cancer Care After 75 Years of Independence: India's Fight Against Cancer Since 1947. Indian J Surg Oncol 2022; 13:12-26. [PMID: 36691502 PMCID: PMC9859970 DOI: 10.1007/s13193-022-01689-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Accepted: 12/12/2022] [Indexed: 01/13/2023] Open
Abstract
India is one of the fastest developing countries with tremendous growth in industrialization and healthcare facilities. Research and development in the field of healthcare improved the quality of life and well-being of our population. Despite the availability of healthcare facilities and infrastructure, we are still facing considerable challenges in the prevention, diagnosis, and treatment of cancer. The present review focuses on the history and development of cancer care facilities since independence. The advances in cancer diagnostics for early detection of cancer and developments in the field of conventional surgery, including laparoscopic and robotic surgeries, chemotherapy, and radiation therapy, are reviewed. Immunotherapy, vaccines, and selective targeting of tumor cells using nanotechnology are emerging areas in the field of cancer research.
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Affiliation(s)
- Ashok Mehta
- Nanavati Max Super Speciality Hospital, Mumbai, India
- L S Raheja Hospital, Mumbai, India
- HCG Cancer Centre Colaba, Mumbai, India
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3
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Pogorzelska-Nowicka E, Kurek M, Hanula M, Wierzbicka A, Półtorak A. Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review. Molecules 2022; 27:molecules27144665. [PMID: 35889534 PMCID: PMC9322758 DOI: 10.3390/molecules27144665] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 12/10/2022] Open
Abstract
Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic heterocyclic aromatic amines (HAAs). It was widely found that many factors affect the content of carcinogens in processed meat. However, it has recently been discovered that after digestion free HAAs are released, which are not detectable before enzymatic treatment. It was established that the highest percentage of carcinogens is released in the small intestine and that its amount can be increased up to 6.6-fold. The change in free HAAs content in analyzed samples was dependent on many factors such as meat type, doneness, particle size of meat, and the enzyme concentration used for digestion. In turn, introduction of bacteria naturally occurring in the human digestive tract into the model significantly decreases total amount of HAAs. Contrary, the addition of food ingredients rich in polyphenols, fiber, and water (pepper powder, onions, apples) increases free HAAs’ release up to 56.06%. Results suggests that in vitro digestion should be an integral step of sample preparation. Artificial digestion introduced before chromatographic analysis will allow to estimate accurately the content of carcinogens in processed meat.
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4
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Pottoo FH, Iqubal A, Iqubal MK, Salahuddin M, Rahman JU, AlHajri N, Shehadeh M. miRNAs in the Regulation of Cancer Immune Response: Effect of miRNAs on Cancer Immunotherapy. Cancers (Basel) 2021; 13:6145. [PMID: 34885253 PMCID: PMC8656569 DOI: 10.3390/cancers13236145] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/22/2021] [Accepted: 11/24/2021] [Indexed: 02/07/2023] Open
Abstract
In the last few decades, carcinogenesis has been extensively explored and substantial research has identified immunogenic involvement in various types of cancers. As a result, immune checkpoint blockers and other immune-based therapies were developed as novel immunotherapeutic strategies. However, despite being a promising therapeutic option, immunotherapy has significant constraints such as a high cost of treatment, unpredictable toxicity, and clinical outcomes. miRNAs are non-coding, small RNAs actively involved in modulating the immune system's multiple signalling pathways by binding to the 3'-UTR of target genes. miRNAs possess a unique advantage in modulating multiple targets of either the same or different signalling pathways. Therefore, miRNA follows a 'one drug multiple target' hypothesis. Attempts are made to explore the therapeutic promise of miRNAs in cancer so that it can be transported from bench to bedside for successful immunotherapeutic results. Therefore, in the current manuscript, we discussed, in detail, the mechanism and role of miRNAs in different types of cancers relating to the immune system, its diagnostic and therapeutic aspect, the effect on immune escape, immune-checkpoint molecules, and the tumour microenvironment. We have also discussed the existing limitations, clinical success and the prospective use of miRNAs in cancer.
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Affiliation(s)
- Faheem Hyder Pottoo
- Department of Pharmacology, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia;
| | - Ashif Iqubal
- Department of Pharmacology, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi 110062, India;
- Department of Pharmacology, Delhi Pharmaceutical Sciences and Research University, New Delhi 110017, India
| | - Mohammad Kashif Iqubal
- Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi 110062, India;
- Product Development Department, Sentiss Research Centre, Sentiss Pharma Pvt Ltd., Gurugram 122001, India
| | - Mohammed Salahuddin
- Department of Clinical Pharmacy Research, Institute for Research and Medical Consultations, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia;
| | - Jawad Ur Rahman
- Department of Microbiology, College of Medicine, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia;
| | - Noora AlHajri
- Mayo Clinic, Sheikh Shakhbout Medical City (SSMC), Abu Dhabi 127788, United Arab Emirates
| | - Mustafa Shehadeh
- College of Medicine and Health Sciences, Khalifa University, Abu Dhabi P.O. Box 127788, United Arab Emirates
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5
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Zhang R, Fu J, Moore JB, Stoner L, Li R. Processed and Unprocessed Red Meat Consumption and Risk for Type 2 Diabetes Mellitus: An Updated Meta-Analysis of Cohort Studies. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph182010788. [PMID: 34682532 PMCID: PMC8536052 DOI: 10.3390/ijerph182010788] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/08/2021] [Accepted: 10/11/2021] [Indexed: 01/11/2023]
Abstract
Type II diabetes mellitus (T2DM) is a metabolic disorder that occurs in the body because of decreased insulin activity and/or insulin secretion. The incidence of T2DM has rapidly increased over recent decades. The relation between consumption of different types of red meats and risk of T2DM remains uncertain. This meta-analysis was conducted to quantitatively assess the associations of processed red meat (PRM) and unprocessed red meat (URM) consumption with T2DM. We searched PubMed, Embase, Web of Science and The Cochrane Library for English-language cohort studies published before January 2021. Summary relative risks (RR) with 95% confidence interval (CI) were estimated using fixed effects and random effects. Additionally, dose-response relationships were explored using meta-regression. Fifteen studies (n = 682,963 participants, cases = 50,675) were identified. Compared with the lowest intake group, high consumption of PRM and URM increased T2DM risk by 27% (95% CI 1.15-1.40) and 15% (95% CI 1.08-1.23), respectively. These relationships were consistently strongest for U.S-based studies, though the effects of sex are inconclusive. In conclusion, PRM and URM are both positively associated with T2DM incidence, and these relationships are strongest in the U.S. reduction of red meat consumption should be explored as a target for T2DM prevention initiatives.
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Affiliation(s)
- Rui Zhang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Jialin Fu
- Department of Healthcare Management, School of Health Sciences, Wuhan University, Wuhan 430071, China
| | - Justin B Moore
- Department of Implementation Science, Division of Public Health Sciences, Wake Forest School of Medicine, Winston-Salem, NC 27101, USA
- Department of Epidemiology & Prevention, Division of Public Health Sciences, Wake Forest School of Medicine, Winston-Salem, NC 27101, USA
- Department of Family & Community Medicine, Wake Forest School of Medicine, Winston-Salem, NC 27101, USA
| | - Lee Stoner
- Department of Exercise & Sport Science, University of North Carolina, Chapel Hill, NC 27101, USA
| | - Rui Li
- Department of Healthcare Management, School of Health Sciences, Wuhan University, Wuhan 430071, China
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6
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Sanz-Serrano J, Garayoa R, Vitas AI, Azqueta A, López de Cerain A. In vitro mutagenicity assessment of fried meat-based food from mass catering companies. Food Chem Toxicol 2021; 156:112494. [PMID: 34375720 DOI: 10.1016/j.fct.2021.112494] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/16/2021] [Accepted: 08/07/2021] [Indexed: 11/16/2022]
Abstract
The current article aimed to evaluate the in vitro mutagenicity of ten fried meat-based food extracts obtained from different catering companies from Navarra (Spain). A miniaturized 6-well version of the Ames test in Salmonella typhimurium TA98, and the in vitro micronucleus test (OECD TG 487) in TK6 cells were performed. None of the ten extracts of fried meat-based food induced gene mutations in S. typhimurium TA98 with or without metabolic activation, but five induced chromosomal aberrations after 24 h treatment of TK6 without metabolic activation. More studies are needed to check the biological relevance of these in vitro studies.
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Affiliation(s)
- Julen Sanz-Serrano
- Universidad de Navarra, School of Pharmacy and Nutrition, Department of Pharmacology and Toxicology, Irunlarrea 1, 31008, Pamplona, Spain
| | - Roncesvalles Garayoa
- Universidad de Navarra, School of Pharmacy and Nutrition, Department of Nutrition, Food Science and Physiology, Irunlarrea 1, 31008, Pamplona, Spain
| | - Ana Isabel Vitas
- Universidad de Navarra, School of Medicine, Department of Microbiology and Parasitology, Irunlarrea 1, 31008, Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008, Pamplona, Spain
| | - Amaya Azqueta
- Universidad de Navarra, School of Pharmacy and Nutrition, Department of Pharmacology and Toxicology, Irunlarrea 1, 31008, Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008, Pamplona, Spain.
| | - Adela López de Cerain
- Universidad de Navarra, School of Pharmacy and Nutrition, Department of Pharmacology and Toxicology, Irunlarrea 1, 31008, Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008, Pamplona, Spain
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7
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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: 17] [Impact Index Per Article: 4.3] [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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8
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Esfahani Mehr A, Hosseini SE, Seyadain Ardebili SM, Mousavi Khaneghah A. The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00486-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Nor Hasyimah AK, Jinap S, Sanny M, Ainaatul AI, Sukor R, Jambari NN, Nordin N, Jahurul MHA. Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1802302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- A. K. Nor Hasyimah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - S. Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - M. Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - A. I. Ainaatul
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - R. Sukor
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - N. N. Jambari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - N. Nordin
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
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10
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Korgaonkar N, Yadav KS. Understanding the biology and advent of physics of cancer with perspicacity in current treatment therapy. Life Sci 2019; 239:117060. [DOI: 10.1016/j.lfs.2019.117060] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 11/07/2019] [Accepted: 11/08/2019] [Indexed: 12/24/2022]
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11
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Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs. Food Res Int 2019; 125:108631. [DOI: 10.1016/j.foodres.2019.108631] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2019] [Revised: 08/16/2019] [Accepted: 08/21/2019] [Indexed: 11/18/2022]
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12
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Castelló A, Fernández de Larrea N, Martín V, Dávila-Batista V, Boldo E, Guevara M, Moreno V, Castaño-Vinyals G, Gómez-Acebo I, Fernández-Tardón G, Peiró R, Olmedo-Requena R, Capelo R, Navarro C, Pacho-Valbuena S, Pérez-Gómez B, Kogevinas M, Pollán M, Aragonés N. High adherence to the Western, Prudent, and Mediterranean dietary patterns and risk of gastric adenocarcinoma: MCC-Spain study. Gastric Cancer 2018; 21:372-382. [PMID: 29139048 DOI: 10.1007/s10120-017-0774-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Accepted: 10/10/2017] [Indexed: 02/07/2023]
Abstract
BACKGROUND The influence of dietary habits on the development of gastric adenocarcinoma is not clear. The objective of the present study was to explore the association of three previously identified dietary patterns with gastric adenocarcinoma by sex, age, cancer site, and morphology. METHODS MCC-Spain is a multicase-control study that included 295 incident cases of gastric adenocarcinoma and 3040 controls. The association of the Western, Prudent, and Mediterranean dietary patterns-derived in another Spanish case-control study-with gastric adenocarcinoma was assessed using multivariable logistic regression models with random province-specific intercepts and considering a possible interaction with sex and age. Risk according to tumor site (cardia, non-cardia) and morphology (intestinal/diffuse) was evaluated using multinomial regression models. RESULTS A high adherence to the Western pattern increased gastric adenocarcinoma risk [odds ratiofourth_vs._first_quartile (95% confidence interval), 2.09 (1.31; 3.33)] even at low levels [odds ratiosecond_vs._first_quartile (95% confidence interval), 1.63 (1.05; 2.52)]. High adherence to the Mediterranean dietary pattern could prevent gastric adenocarcinoma [odds ratiofourth_vs._first_quartile (95% confidence interval), 0.53 (0.34; 0.82)]. Although no significant heterogeneity of effects was observed, the harmful effect of the Western pattern was stronger among older participants and for non-cardia adenocarcinomas, whereas the protective effect of the Mediterranean pattern was only observed among younger participants and for non-cardia tumors. CONCLUSION Decreasing the consumption of fatty and sugary products and of red and processed meat in favor of an increase in the intake of fruits, vegetables, legumes, olive oil, nuts, and fish might prevent gastric adenocarcinoma.
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Affiliation(s)
- Adela Castelló
- Cancer Epidemiology Unit, National Centre for Epidemiology, Instituto de Salud Carlos III, Av/Monforte de Lemos, 5, 28029, Madrid, Spain. .,Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain. .,Faculty of Medicine, University of Alcalá, Alcalá de Henares, Madrid, Spain.
| | - Nerea Fernández de Larrea
- Cancer Epidemiology Unit, National Centre for Epidemiology, Instituto de Salud Carlos III, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain
| | - Vicente Martín
- The Research Group in Gene-Environment and Health Interactions, Vegazana Campus, University of León, León, Spain
| | - Verónica Dávila-Batista
- The Research Group in Gene-Environment and Health Interactions, Vegazana Campus, University of León, León, Spain
| | - Elena Boldo
- Cancer Epidemiology Unit, National Centre for Epidemiology, Instituto de Salud Carlos III, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain
| | - Marcela Guevara
- Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Public Health Institute of Navarra, IdiSNA, Pamplona, Spain
| | - Víctor Moreno
- Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Department of Clinical Sciences, Faculty of Medicine, University of Barcelona, Campus de Bellvitge, L'Hospitalet de Llobregat, Spain.,Unit of Biomarkers and Susceptibility, Cancer Prevention and Control Program, Catalan Institute of Oncology (ICO), IDIBELL, Gran Via km 2.7, 08907, L'Hospitalet de Llobregat, Spain
| | - Gemma Castaño-Vinyals
- Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,ISGlobal, Centre for Research in Environmental Epidemiology (CREAL), Barcelona, Spain.,Universitat Pompeu Fabra (UPF), Barcelona, Spain.,IMIM (Hospital del Mar Medical Research Institute), Barcelona, Spain
| | | | | | - Rosana Peiró
- Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana FISABIO-Salud Pública, Valencia, Spain
| | - Rocío Olmedo-Requena
- Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Department of Preventive Medicine and Public Health, University of Granada, Granada, Spain.,Instituto de Investigación Biosanitaria ibs.GRANADA, Complejo Hospitales Universitarios de Granada/Universidad de Granada, Granada, Spain
| | - Rocio Capelo
- Centro de Investigación en Salud y Medio Ambiente (CYSMA), Universidad de Huelva, Huelva, Spain
| | - Carmen Navarro
- Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Department of Epidemiology, Murcia Regional Health Council, IMIB-Arrixaca, Murcia, Spain.,Department of Health and Social Sciences, Universidad de Murcia, Murcia, Spain
| | | | - Beatriz Pérez-Gómez
- Cancer Epidemiology Unit, National Centre for Epidemiology, Instituto de Salud Carlos III, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain
| | - Manolis Kogevinas
- Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,ISGlobal, Centre for Research in Environmental Epidemiology (CREAL), Barcelona, Spain.,Universitat Pompeu Fabra (UPF), Barcelona, Spain.,IMIM (Hospital del Mar Medical Research Institute), Barcelona, Spain
| | - Marina Pollán
- Cancer Epidemiology Unit, National Centre for Epidemiology, Instituto de Salud Carlos III, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain
| | - Nuria Aragonés
- Cancer Epidemiology Unit, National Centre for Epidemiology, Instituto de Salud Carlos III, Av/Monforte de Lemos, 5, 28029, Madrid, Spain.,Consortium for Biomedical Research in Epidemiology & Public Health (CIBERESP), Carlos III Institute of Health, Av/Monforte de Lemos, 5, 28029, Madrid, Spain
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Hassanpour SH, Dehghani M. Review of cancer from perspective of molecular. JOURNAL OF CANCER RESEARCH AND PRACTICE 2017. [DOI: 10.1016/j.jcrpr.2017.07.001] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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14
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Hernández ÁR, Boada LD, Mendoza Z, Ruiz-Suárez N, Valerón PF, Camacho M, Zumbado M, Almeida-González M, Henríquez-Hernández LA, Luzardo OP. Consumption of organic meat does not diminish the carcinogenic potential associated with the intake of persistent organic pollutants (POPs). ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:4261-4273. [PMID: 25893622 DOI: 10.1007/s11356-015-4477-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2015] [Accepted: 03/30/2015] [Indexed: 06/04/2023]
Abstract
Numerous studies have shown an epidemiological link between meat consumption and the incidence of cancer, and it has been suggested that this relationship may be motivated by the presence of carcinogenic contaminants on it. Among the most frequently detected contaminants in meat are several types of persistent organic pollutants (POPs), and it is well known that many of them are carcinogenic. On the other hand, an increasing number of consumers choose to feed on what are perceived as healthier foods. Thus, the number of consumers of organic food is growing. However, environmental contamination by POPs is ubiquitous, and it is therefore unlikely that the practices of organic food production are able to prevent this contamination. To test this hypothesis, we acquired 76 samples of meat (beef, chicken, and lamb) of two modes of production (organic and conventional) and quantified their levels of 33 carcinogenic POPs. On this basis, we determined the human meat-related daily dietary exposure to these carcinogens using as a model a population with a high consumption of meat, such as the Spanish population. The maximum allowable meat consumption for this population and the carcinogenic risk quotients associated with the current pattern of consumption were calculated. As expected, no sample was completely free of carcinogenic contaminants, and the differences between organically and conventionally produced meats were minimal. According to these results, the current pattern of meat consumption exceeded the maximum limits, which are set according to the levels of contaminations, and this is associated with a relevant carcinogenic risk. Strikingly, the consumption of organically produced meat does not diminish this carcinogenic risk, but on the contrary, it seems to be even higher, especially that associated with lamb consumption.
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Affiliation(s)
- Ángel Rodríguez Hernández
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain
| | - Luis D Boada
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain
- Canary Islands Institute for the Research of Cancer (ICIC), Las Palmas de Gran Canaria, Spain
- Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Las Palmas de Gran Canaria, Spain
| | - Zenaida Mendoza
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain
| | - Norberto Ruiz-Suárez
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain
| | - Pilar F Valerón
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain
- Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Las Palmas de Gran Canaria, Spain
| | - María Camacho
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain
| | - Manuel Zumbado
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain
- Canary Islands Institute for the Research of Cancer (ICIC), Las Palmas de Gran Canaria, Spain
- Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Las Palmas de Gran Canaria, Spain
| | - Maira Almeida-González
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain
- Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Las Palmas de Gran Canaria, Spain
| | - Luis A Henríquez-Hernández
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain
- Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Las Palmas de Gran Canaria, Spain
| | - Octavio P Luzardo
- Toxicology Unit, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Plaza Dr. Pasteur s/n, 35016, Las Palmas de Gran Canaria, Spain.
- Canary Islands Institute for the Research of Cancer (ICIC), Las Palmas de Gran Canaria, Spain.
- Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Las Palmas de Gran Canaria, Spain.
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15
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Wilson KM, Mucci LA, Drake BF, Preston MA, Stampfer MJ, Giovannucci E, Kibel AS. Meat, Fish, Poultry, and Egg Intake at Diagnosis and Risk of Prostate Cancer Progression. Cancer Prev Res (Phila) 2016; 9:933-941. [DOI: 10.1158/1940-6207.capr-16-0070] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Revised: 08/12/2016] [Accepted: 09/12/2016] [Indexed: 11/16/2022]
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16
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Kouvari M, Notara V, Kalogeropoulos N, Panagiotakos DB. Diabetes mellitus associated with processed and unprocessed red meat: an overview. Int J Food Sci Nutr 2016; 67:735-43. [PMID: 27309597 DOI: 10.1080/09637486.2016.1197187] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
According to American Diabetes Association "as many as 1 in 3 American adults will have diabetes by 2050" imposing a serious burden on healthcare services and highlighting a substantial need to reduce "new-cases" incidence. Diabetes is inextricably linked to diet, in the prevention-spectrum. Red-meat-intake has been positively associated with reduced glycemic control. However, divergence exists among meat subtypes (i.e. fresh and processed) and the magnitude of their impact on diabetes development. The present overview attempted to summarize the latest data regarding red-meat subtypes on the examined association. Four meta-analysis and 10 prospective studies, focusing on the role of fresh and processed red meat in diabetes prevention, were selected. All of studies highlighted the aggravating role of processed meat-products in diabetes incidence, while fresh meat reached significance in only half of them. Therefore, the contribution of fresh red meat on diabetes remains inconclusive. Valid conclusions seem more robust concerning processed-meat-consumption.
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Affiliation(s)
- M Kouvari
- a Department of Nutrition - Dietetics , School of Health Science and Education, Harokopio University , Athens , Greece
| | - V Notara
- a Department of Nutrition - Dietetics , School of Health Science and Education, Harokopio University , Athens , Greece
| | - N Kalogeropoulos
- a Department of Nutrition - Dietetics , School of Health Science and Education, Harokopio University , Athens , Greece
| | - D B Panagiotakos
- a Department of Nutrition - Dietetics , School of Health Science and Education, Harokopio University , Athens , Greece
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17
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Domingo JL, Nadal M. Carcinogenicity of consumption of red and processed meat: What about environmental contaminants? ENVIRONMENTAL RESEARCH 2016; 145:109-115. [PMID: 26656511 DOI: 10.1016/j.envres.2015.11.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Revised: 11/26/2015] [Accepted: 11/26/2015] [Indexed: 06/05/2023]
Abstract
In October 26, 2015, the International Agency for Research on Cancer (IARC) issued a press release informing of the recent evaluation of the carcinogenicity of red and processed meat consumption. The consumption of red meat and processed meat was classified as "probably carcinogenic to humans", and as "carcinogenic to humans", respectively. The substances responsible of this potential carcinogenicity would be generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures (N-nitroso-compounds, polycyclic aromatic hydrocarbons and heterocyclic aromatic amines). However, in its assessments, the IARC did not make any reference to the role that may pose some carcinogenic environmental pollutants, which are already present in raw or unprocessed meat. The potential role of a number of environmental chemical contaminants (toxic trace elements, polycyclic aromatic hydrocarbons, polychlorinated dibenzo-p-dioxins and dibenzofurans, polychlorinated biphenyls, polybrominated diphenyl ethers, polychlorinated diphenyl ethers, polychlorinated naphthalenes and perfluoroalkyl substances) on the carcinogenicity of consumption of meat and meat products is discussed in this paper. A case-study, Catalonia (Spain), is specifically assessed, while the influence of cooking on the concentrations of environmental pollutants is also reviewed. It is concluded that although certain cooking processes could modify the levels of chemical contaminants in food, the influence of cooking on the pollutant concentrations depends not only on the particular cooking process, but even more on their original contents in each specific food item. As most of these environmental pollutants are organic, cooking procedures that release or remove fat from the meat should tend to reduce the total concentrations of these contaminants in the cooked meat.
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Affiliation(s)
- José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain.
| | - Martí Nadal
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain
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18
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Application of Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry for the Analysis of Compounds in Deep-Fat Frying Oil. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0413-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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19
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Hernández ÁR, Boada LD, Almeida-González M, Mendoza Z, Ruiz-Suárez N, Valeron PF, Camacho M, Zumbado M, Henríquez-Hernández LA, Luzardo OP. An estimation of the carcinogenic risk associated with the intake of multiple relevant carcinogens found in meat and charcuterie products. THE SCIENCE OF THE TOTAL ENVIRONMENT 2015; 514:33-41. [PMID: 25659303 DOI: 10.1016/j.scitotenv.2015.01.108] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2015] [Revised: 01/30/2015] [Accepted: 01/30/2015] [Indexed: 06/04/2023]
Abstract
Numerous epidemiological studies have demonstrated a link between excessive meat consumption and the incidence of various cancers, especially colorectal cancer, and it has been suggested that environmental carcinogens present in meat might be related to the increased risk of cancer associated with this food. However, there are no studies evaluating the carcinogenic potential of meat in relation to its content of carcinogens. Our purpose was to emphasize the relevance of environmental carcinogens existing in meat as a determinant of the association between cancer and meat consumption. Because within Europe, Spain shows high consumption of meat and charcuterie, we performed this study focusing on Spanish population. Based on the preferences of consumers we acquired 100 samples of meat and charcuterie that reflect the variety available in the European market. We quantified in these samples the concentration of 33 chemicals with calculated carcinogenic potential (PAHs, organochlorine pesticides, and dioxin-like PCBs). The carcinogenic risk of these contaminants was assessed for each food using a risk ratio based on the current consumption of meat and charcuterie and the maximum tolerable intake of these foods depending on the level of contamination by the carcinogens they contain. Our results indicate that the current consumption of beef, pork, lamb, chicken, and "chorizo", represents a relevant carcinogenic risk for consumers (carcinogenic risk quotient between 1.33 and 13.98). In order to reduce carcinogenic risk, the study population should halve the monthly consumption of these foods, and also not to surpass the number of 5 servings of beef/pork/chicken (considered together).
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Affiliation(s)
| | - Luis D Boada
- Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Spain
| | - Maira Almeida-González
- Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain
| | - Zenaida Mendoza
- Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain
| | - Norberto Ruiz-Suárez
- Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain
| | - Pilar F Valeron
- Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain
| | - María Camacho
- Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain
| | - Manuel Zumbado
- Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Spain
| | - Luis A Henríquez-Hernández
- Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain
| | - Octavio P Luzardo
- Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Spain.
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20
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Zamora R, Hidalgo FJ. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants. RSC Adv 2015. [DOI: 10.1039/c4ra15371e] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Major chemical reactions dealing with carbonyl chemistry in foods (Maillard reaction and lipid oxidation) play a role in PhIP formation and fate, pointing to this and analogous heterocyclic aromatic amines as outcomes of this chemistry.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa
- Consejo Superior de Investigaciones Científicas
- 41013 Seville
- Spain
| | - Francisco J. Hidalgo
- Instituto de la Grasa
- Consejo Superior de Investigaciones Científicas
- 41013 Seville
- Spain
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