Autor según el artículo: Domingo JL; Nadal M
Departamento: Ciències Mèdiques Bàsiques
Autor/es de la URV: Domingo Roig, José Luis / Nadal Lomas, Martí
Palabras clave: Meat and meat products Environmental contaminants Dietary exposure Cooking Carcinogenicity environmental contaminants dietary exposure cooking carcinogenicity
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 00139351
Direcció de correo del autor: joseluis.domingo@urv.cat marti.nadal@urv.cat
Identificador del autor: 0000-0001-6647-9470 0000-0002-0217-4827
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/submittedVersion
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Environmental Research. 145 109-115
Referencia 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
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2016
Tipo de publicación: Journal Publications
Repositori URV