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Carcinogenicity of consumption of red and processed meat: What about environmental contaminants?

  • Dades identificatives

    Identificador: imarina:3386886
    Autors:
    Domingo JLNadal M
    Resum:
    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 t
  • Altres:

    Autor segons l'article: Domingo JL; Nadal M
    Departament: Ciències Mèdiques Bàsiques
    Autor/s de la URV: Domingo Roig, José Luis / Nadal Lomas, Martí
    Paraules clau: Meat and meat products Environmental contaminants Dietary exposure Cooking Carcinogenicity environmental contaminants dietary exposure cooking carcinogenicity
    Resum: 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.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Public, environmental & occupational health Psicología Planejamento urbano e regional / demografia Odontología Medicina iii Medicina ii Medicina i Materiais Interdisciplinar Geociências General medicine General environmental science Farmacia Environmental sciences Environmental science (miscellaneous) Environmental science (all) Ensino Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Direito Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Biochemistry Astronomia / física
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 00139351
    Adreça de correu electrònic de l'autor: joseluis.domingo@urv.cat marti.nadal@urv.cat
    Identificador de l'autor: 0000-0001-6647-9470 0000-0002-0217-4827
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/submittedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0013935115301596
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Environmental Research. 145 109-115
    Referència de l'ítem segons les normes APA: Domingo JL; Nadal M (2016). Carcinogenicity of consumption of red and processed meat: What about environmental contaminants?. Environmental Research, 145(), 109-115. DOI: 10.1016/j.envres.2015.11.031
    DOI de l'article: 10.1016/j.envres.2015.11.031
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2016
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Biochemistry,Environmental Science (Miscellaneous),Environmental Sciences,Public, Environmental & Occupational Health
    Meat and meat products
    Environmental contaminants
    Dietary exposure
    Cooking
    Carcinogenicity
    environmental contaminants
    dietary exposure
    cooking
    carcinogenicity
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Public, environmental & occupational health
    Psicología
    Planejamento urbano e regional / demografia
    Odontología
    Medicina iii
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    Geociências
    General medicine
    General environmental science
    Farmacia
    Environmental sciences
    Environmental science (miscellaneous)
    Environmental science (all)
    Ensino
    Engenharias iii
    Engenharias ii
    Engenharias i
    Enfermagem
    Educação física
    Direito
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
    Biochemistry
    Astronomia / física
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