Dietary Pattern, Genomic Stability and Relative Cancer Risk in Asian Food Landscape

Sharif, Razinah; Shahar, Suzana; Rajab, Nor Fadilah; Fenech, Michael

doi:10.1080/01635581.2021.1952627

Cited by 3 publications

(2 citation statements)

References 135 publications

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“…The addition of antioxidants also reduces the acrylamide content in the food, influencing the Maillard reaction. Antioxidants extracted from bamboo leaves have been shown to decrease the acrylamide content, as they block the oxidation process of the Maillard reaction to a certain extent [102]. Enzymes such as asparaginase will significantly reduce the acrylamide content in the food as they hydrolyze the asparagine to aspartic acid without altering the taste of the food product, thereby reducing the concentration of the precursor necessary for the Maillard reaction [103].…”

Section: Addition Of Additivesmentioning

confidence: 99%

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts

Govindaraju,

Sana,

Chakraborty

et al. 2024

Foods

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In today’s fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called ‘Acrylamide’, known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 °C through methods like frying, baking, or roasting. Consuming foods with elevated levels of acrylamide can induce harmful toxicity such as neurotoxicity, hepatoxicity, cardiovascular toxicity, reproductive toxicity, and prenatal and postnatal toxicity. This review delves into the major pathways and factors influencing acrylamide formation in food, discusses its adverse effects on human health, and explores recent techniques for the detection and mitigation of acrylamide in food. This review could be of interest to a wide audience in the food industry that manufactures processed foods. A multi-faceted strategy is necessary to identify and resolve the factors responsible for the browning of food, ensure safety standards, and preserve essential food quality traits.

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Section: Addition Of Additivesmentioning

confidence: 99%

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts

Govindaraju,

Sana,

Chakraborty

et al. 2024

Foods

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“…With the increase in the number and life expectancy of breast cancer survivors, the focus of cancer care has shifted towards better survivor care, including nutritional interventions and lifestyle changes. Dietary pattern has received considerable critical attention in nutritional epidemiology as one of the potential factors in modifying cancer risk, recurrence, or mortality [1,2]. Sotos-Prieto et al [3] found that the risk of all-cause and cause-specific mortality was lowered with better diet quality, conceivably due to the beneficial effects of improvements in dietary intake such as increasing intake of whole grains, vegetables, fruits, and fish or n-3 fatty acids.…”

Section: Introductionmentioning

confidence: 99%

‘Energy-Dense, High-SFA and Low-Fiber’ Dietary Pattern Lowered Adiponectin but Not Leptin Concentration of Breast Cancer Survivors

et al. 2021

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Dietary pattern (DP) and its relationship with disease biomarkers have received recognition in nutritional epidemiology investigations. However, DP relationships with adipokines (i.e., adiponectin and leptin) among breast cancer survivors remain unclear. Therefore, we assessed relationships between DP and high-molecular weight (HMW) adiponectin and leptin concentration among breast cancer survivors. This cross-sectional study involved 128 breast cancer survivors who attended the oncology outpatient clinic at two main government hospitals in the East Coast of Peninsular Malaysia. The serum concentration of HMW adiponectin and leptin were measured using enzyme-linked immunosorbent assay (ELISA) kits. A reduced rank regression method was used to analyze DP. Relationships between DP with HMW adiponectin and leptin were examined using regression models. The findings show that with every 1-unit increase in the ‘energy-dense, high-SFA, low-fiber’ DP z-score, there was a reduction by 0.41 μg/mL in HMW adiponectin which was independent of age, BMI, education level, occupation status, cancer stage, and duration since diagnosis. A similar relationship with leptin concentration was not observed. In conclusion, the ‘energy-dense, high-saturated fat and low-fiber’ DP, which is characterized by high intake levels of sugar-sweetened drinks and fat-based spreads but low intake of fruits and vegetables, is an unhealthy dietary pattern and unfavorable for HMW adiponectin concentration, but not for leptin. These findings could serve as a basis in developing specific preventive strategies that are tailored to the growing population of breast cancer survivors.

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Dietary Risk Factors and Odds of Colorectal Adenoma in Malaysia: A Case Control Study

Sharif

Mohammad

Xin

et al. 2021

Nutrition and Cancer

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Dietary Pattern, Genomic Stability and Relative Cancer Risk in Asian Food Landscape

Cited by 3 publications

References 135 publications

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts

‘Energy-Dense, High-SFA and Low-Fiber’ Dietary Pattern Lowered Adiponectin but Not Leptin Concentration of Breast Cancer Survivors

Dietary Risk Factors and Odds of Colorectal Adenoma in Malaysia: A Case Control Study

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