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
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
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2016
Tipus de publicació: Journal Publications
Repositori URV