Comparison of Health Risks of Smoked Foods as Compared to Smoke Flavorings: Are Smoke Flavors “Healthier”?

McDonald, Shane T.; Flavor, Principal

doi:10.17140/aftnsoj-1-122

Cited by 11 publications

(10 citation statements)

References 14 publications

(7 reference statements)

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“…In this study, smoked food was found as another significant dietary risk factor with more than 60% of patients consuming the smoked food. Smoked food is generated by smoking or grilling method (a technique for cooking food on an oven or smoke generating system like burning of wood or charcoal) [ 27 ], and could produce both good antioxidants and antimicrobial properties, as well as carcinogenic chemicals like Polycyclic Aromatic Hydrocarbons (PAH) [ 28 ]. Benzo [a] pyrene (BaP), a member of PAH family, is a group I carcinogen which plays a role in the progression of GC and other cancers as well (Fig.…”

Section: Discussionmentioning

confidence: 99%

Panel of significant risk factors predicts early stage gastric cancer and indication of poor prognostic association with pathogens and microsatellite stability

et al. 2021

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Background There are very few studies covering the epidemiological risk factors associated with Epstein Barr Virus (EBV) and Microsatellite stability for Gastric Cancer (GC) cases. Early diagnosis of GC through epidemiological risk factors is very necessary for the clinical assessment of GC. The aim of this study was to find out the major risk factors to predict GC in early stage and the impact of pathogen infection and MSI on survival rate of patients. GC samples were screened for Helicobacter pylori, Epstein Barr Virus, and Mismatch repair (MMR) gene status (microsatellite stable or instable). Chi-square and logistic regression analysis of Odd ratio and 95% confidence interval (OR, 95% CI) were performed to find out the association between epidemiological factors and the risk of gastric cancer. The pathogen and MMR gene status were analysed to predict their effect on overall survival and the risk score and hazard ratio was calculated for prognostic assessment. Results Excess body weight, consumption of extra salt, smoked food, alcohol, and smoking were the major risk factors for GC development. This study achieved a high area under the curve (AUC 0.94) for the probable GC patients in early-stage using the five-panel epidemiological risk factors. H. pylori infected cases were significant with smoked food, while EBV was found to be associated with tuibur intake and smoked food. In overall survival analysis EBV infected and microsatellite stable (HR: 1.32 and 1.34 respectively) GC cases were showing poor prognosis. Conclusion This study might provide new opportunities for personalized treatment options using this epidemiological factor risk score and clinicopathological factors assessment for early detection and prognosis in high-risk GC populations.

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Section: Discussionmentioning

confidence: 99%

Panel of significant risk factors predicts early stage gastric cancer and indication of poor prognostic association with pathogens and microsatellite stability

et al. 2021

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“…PAH contains several compounds, of which benzo(a)pyrene (BaP) is most widely studied and is used as a marker for carcinogenic PAH (McDonald., 2015). The levels of BaP in four samples salmon fillet measured in 2007 were quite low (less than 0.1 µg/kg) and total concentrations of PAH were less for liquid smoked salmon compared to traditionally smoked products (McDonald., 2015). The European Commission has set the maximum level of Benzo(a)pyrene on 5 µg/kg ww smoked fish (EC 1881(EC /2006).…”

Section: Process Related Contaminantsmentioning

confidence: 93%

“…PAH are produced from the incomplete combustion or thermal decomposition of organic material. There seems to be much less PAH release due to liquid smoke flavouring than traditional smoking (McDonald., 2015). PAH contains several compounds, of which benzo(a)pyrene (BaP) is most widely studied and is used as a marker for carcinogenic PAH (McDonald., 2015).…”

Section: Process Related Contaminantsmentioning

confidence: 99%

Applicability of a food chain analysis on aquaculture of Atlantic salmon to identify and monitor vulnerabilities and drivers of change for the identification of emerging risks

Marvin

Bouzembrak

Asselt

et al. 2019

EFSA Supporting Publications

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The objective of Aquarius project was to test the applicability of a food chain analysis on Atlantic salmon farmed in Norway to identify and monitor vulnerabilities and drivers of change for the identification of emerging risks. To this end, a comprehensive literature review was conducted complemented with expert views collected by on‐line questionnaires and in‐depth interviews. This review provided an overview of the various stages in the supply chain from farm to consumer and the identification of i) existing and emerging human and animal health hazards, ii) vulnerabilities, iii) control measures, iv) drivers of change, and v) related indicators. Next step in the study was to i) complement the list of vulnerabilities followed by a prioritisation using focus group discussions and Failure Mode and Effect Analysis (FMEA) method and ii) link drivers of change acting upon the (prioritised) vulnerabilities and identification of associated indicators and data sources by means of a Delphi method. Based on the experiences obtained with the different methodologies during this project, the Aquarius team considers literature review, and a direct face‐to‐face interaction with experts (in‐depth interviews, focus group discussions and FMEA in a workshop setting) as being most effective regarding output and effort. The comprehensive information collected formed the basis for the methodology to baseline key indicators of the selected vulnerabilities. The methodology proposed comprised a Bayesian Network (BN) that links data sources for indicators and drivers of change to the prioritised vulnerabilities and was demonstrated for salmon health. A Decision Support System (DSS) with such BN integrated was designed. The current BN and DSS could flag an increased exposure of known hazards that may occur due to changes in indicators but new hazards are not identified. The proposed methodology could be used instead to show trends in vulnerabilities, indicators, increased exposure of known hazards and for scenario studies.

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“…McDonald [11] noted that generally foods flavoured using liquid smoke will have less Polycyclic aromatic hydrocarbons PAH than foods that are conventionally smoked due to the purification process during condensate manufacture. Insoluble toxic compounds could be condensed and precipitated and largely removed by decantation and filtration.…”

Section: Introductionmentioning

confidence: 99%

Application of filtration and re-distillation of liquid smoke as flavouring agent on texture, proximate and sensory characteristics of milkfish (Chanos chanos) fishballs

Wijayanti¹,

Swastawati²,

Ambariyanto³

et al. 2020

AJFAND

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Liquid smoke is the condensation result of wood pyrolysis that contains many compounds formed by pyrolysis constituent process such as cellulose, hemicellulose and lignin that produces organic acids, phenols, and carbonyl compounds important in food preservation. The study of fishballs with liquid smoke as flavour is limited. Filtration and distillation of liquid smoke is estimated to give a different effect on the characteristics of fishballs. This study aimed to find out the effect of the liquid smoke on characteristics of milkfish fishballs (texture, proximate and sensory). The experiment was laid out in a factorial experimental design with two factors. The first factor was the type of liquid smoke (filtration and re-distillation) and the second factor was the concentration (1%, 3% and 5%) replicated three times. Test parameters used included: texture (hardness, deformation, gelstrength); proximate composition (water, protein, fat and ash content) and sensory characteristics (hedonic value). Parametric data analysis used ANOVA. Results showed interaction types and concentrations of liquid smoke gave significant effect on the hardness, deformation and gel strength (P<0.05). The highest hardness (3845.90±373.20 gf) was achieved by milkfish fishballs with 5% re-distillation liquid smoke, but not significantly different with 3% re-distillation. The highest deformation (1.770±0.21 cm) was attained by milkfish fishballs with 5% filtration liquid smoke while the best gel strength was achieved by milkfish fishball with 5% re-distillation liquid smoke. The types and concentration of liquid smoke yielded significant effect on moisture, fat and ash content (P <0.05) but no effect on protein content (P>0.05). The type and concentration of liquid smoke significantly affected hedonic values of milkfish fishballs (P <0.05). The best hedonic values were obtained in milkfish fishballs with 3% filtration liquid smoke and 5% re-distillation liquid smoke with total hedonic value of 7.38 and 7.04, respectively. Overall, milkfish fishballs with filtration and re-distillation liquid smoke were acceptable according to hedonic value. Liquid smoke types, both filtration and re-distillation can be used as flavoring agents on milkfish fishballs. The best results for using liquid smoke filtration and re-destillation on milkfish fishballs is recommended at 3% and 5%, respectively.

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Comparison of Health Risks of Smoked Foods as Compared to Smoke Flavorings: Are Smoke Flavors “Healthier”?

Abstract: Citation

Cited by 11 publications

References 14 publications

Panel of significant risk factors predicts early stage gastric cancer and indication of poor prognostic association with pathogens and microsatellite stability

Panel of significant risk factors predicts early stage gastric cancer and indication of poor prognostic association with pathogens and microsatellite stability

Applicability of a food chain analysis on aquaculture of Atlantic salmon to identify and monitor vulnerabilities and drivers of change for the identification of emerging risks

Application of filtration and re-distillation of liquid smoke as flavouring agent on texture, proximate and sensory characteristics of milkfish (Chanos chanos) fishballs

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