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- Augustsson, Katarina, et al.
(författare)
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Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney : a population-based study
- 1999
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Ingår i: The Lancet. - 0140-6736 .- 1474-547X. ; 353:9154, s. 703-707
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Tidskriftsartikel (refereegranskat)abstract
- Background Heterocyclic amines formed in cooked meat and fish are carcinogenic in animal models and form DNA adducts in human beings. We undertook a study to assess whether these substances are related to the risks of cancer in the large bowel and urinary tract. Methods In a population-based case-control study, cases were identified from the Swedish cancer registry. Controls were randomly selected from the population register. Information on intake of various foods and was assessed by questionnaire, with photographs of foods cooked at various temperatures. We measured the content of heterocyclic amines in foods cooked under these conditions. Findings Information was retrieved from 553 controls, 352 cases of colon cancer, 249 cases of rectal cancer, 273 cases of bladder cancer, and 138 cases of kidney cancer. The response rate was 80% for controls and 70% for cases. The estimated daily median intake of heterocyclic amines was 77 ng for controls, and 66 ng, 63 ng, 96 ng, and 84 ng for cases with cancer of the colon, rectum, bladder, and kidney, respectively. The relative risk for the intake of heterocyclic amines (highest vs lowest quintile) was 0.6 (95% CI 0.4-1.0) for colon cancer, 0.7 (0.4-1.1) for rectal cancer, 1.2 (0.7-2.1) for bladder cancer, and 1.0 (0.5-1.9) for kidney cancer. Seven cases, but no controls, had an estimated daily intake of heterocyclic amines above 1900 ng. Interpretation Intake of heterocyclic amines, within the usual dietary range in this study population, is unlikely to increase the incidence of cancer in the colon, rectum, bladder, or kidney. For daily intakes above 1900 ng, our data are consistent with human carcinogenicity, but the precision was extremely low.
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| 2. |
- Wessling, C., et al.
(författare)
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Retention of ?-tocopherol in low-density polyethylene (LDPE) and polypropylene (PP) in contact with foodstuffs and food-simulating liquids
- 1999
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Ingår i: Journal of the Science of Food and Agriculture. - 0022-5142 .- 1097-0010. ; 79:12, s. 1635-1641
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Tidskriftsartikel (refereegranskat)abstract
- Alpha-tocopherol occurs as a natural antioxidant in many foods and has also found use as a stabiliser in polymeric packaging materials. During storage of a food in contact with a plastic material, ?-tocopherol may be released from the packaging material and transferred into the food. An active packaging application with the transfer of a substance, such as an antioxidant, from a packaging material to a food may help to prolong the shelf-life of the food. In this study, the retention of ?-tocopherol in low-density polyethylene (LDPE) and polypropylene (PP) was investigated for contact with liquid foods with different fat contents and food simulants with different ethanol contents. The PP film exhibited excellent retention of ?-tocopherol when in contact with all media, whereas some losses were observed from the LDPE film. A number of factors including fat, alcohol and organic acid contents of the various foodstuffs seemed to influence the loss of ?-tocopherol from the LDPE film.
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