Smoked Food and Cancer

Fritz, W.; Soós, Katalin

doi:10.1159/000387467

Cited by 11 publications

(5 citation statements)

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“…The findings in this study corroborates the work of Lijinsky [13], Fritz and Soos [14]; Borokovcova et al [15] and Emerole [16] who carried out a study to identify the occurrence of PAH in some Nigerian made local foodstuffs. They observed that significant values of benzo (a) anthracene and benzo (a) pyrene were detected in three varieties of smoked fish and smoked meat (suya) purchased from a popular market in Ibadan, Nigeria.…”

Section: Station 3: Rivers State Universitysupporting

confidence: 91%

“…According to Ziegler [18] who corroborates and implicated the food processing method as pathway for PAHs intake, when he stated that "eating of a charcoal-broiled food may expose one to the same quantity of PAHs as one would receive from smoking 600 cigarettes". Similarly, Bababunmi et al [19], Fritz and Soos [14], Emerole [16] and Kazerouni et al [20] documented through an epidemiological study that showed a statistical correlation between the increased occurrence of cancer of the intestinal tract and frequent intake of roasted food. From the findings in this study, one can state that people of Rivers State may be exposed to health risk as consumption of roasted fish and bole is ongoing unabated.…”

Section: Station 3: Rivers State Universitymentioning

confidence: 87%

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Impact of Wet and Dry Seasons on the Distribution of Polycyclic Aromatic Hydrocarbons in Selected Vended Street Foods in Parts of Port Harcourt Metropolis

Oyet

Kiin-Kabari

Akusu

et al. 2020

EJNFS

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The distribution patterns of PAHs in selected ready-to-eat street foods in parts of Port Harcourt metropolis was investigated during wet and dry seasons in 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The study was carried out using a complete randomized design in three factorial experiments (Factors A, B and C). Factor A represented Season, B Location and C Street Vended foods samples. The selected food samples were Roasted plantain (RP1-3), Roasted Fish (RF1-3), Roasted Yam (RY1-3), Meat Pie (MP1-3), Suya (SY1-3) and Doughnut (DN1-3). The foods were sampled twice each season and the mean results recorded. Gas Chromatography-Mass Spectrophotometer (GC-MS) was used for the identification and evaluation of the presence of 16 Polycyclic Aromatic Hydrocarbon (PAHs). Oyet et al.; EJNFS, 12(1): 16-29, 2020; Article no.EJNFS.54483 17 Percentage distribution of PAHs in street vended foods during the wet and dry season showed naphthalene value of RY1:57.6% dry and RY1 Not Detected (ND) wet season, MP2: 10.7% dry and MP2: 3.4% wet. Higher naphthalene values distribution during dry season (DN1: 59.6%) was observed, with corresponding lower values recorded during the wet season (DN1: 43.3%). RP1: 10.4% wet and RY1: 19.4% wet while RP1: 9.6% dry and RY1: 2.6% dry showed lower percentage of Flouranthene values during the dry season compared with higher values obtained for the wet season. Chrysene values (RP1: 10.9% wet, RP1: 10.0% dry, SY2: 69.2% wet, SY2: 71.4% dry, MP2: 69.8%, MP2: 22.7% wet) were detected in street vended food as low molecular weight hydrocarbons, with higher degree of distribution during dry season than the wet season. Higher molecular weight Benzo(a)anthracene was detected for all food samples. For RY2: 86.1% dry and 81% wet, RF3:71.3% dry and RF3: 52.0% wet, RF2: 69.0% wet, RF2: 61.4 dry, (DN1-DN3: 28-71.5% wet) and (DN1-3: 21.9-76% dry) seasons for Benzo(a)anthracene. The study showed that Benzo(a)anthracene had the highest percentage distribution during dry season in roasted fish and doughnut (DN2). Benzo(k)fluoranthene (RP1: 2.5% wet, 2.6%dry), Benzo(b)fluoranthene (RY2: 9.9% wet, 1.7% dry, MP2: 8.9% dry and 2.7% wet) and Benzo(a)pyrene (RP1: 5.5% wet, 4.5% dry) were detected in all vended foods during wet and dry seasons, with higher percentage values observed during the dry season. Benzo(a)anthracene, Benzo(k)fluoranthene, Benzo(b)fluoranthene and Benzo(a)pyrene were detected in all vended foods. The study showed that the wet and dry seasons have imparted on the distribution levels of Lower Molecular Weight (LMW) and Higher Molecular Weight (HMW) of PAHs in ready-to-eat vended street foods. The patterns of distribution established the presence of these PAHs in selected ready-to-eat vended street foods. PAHs found in street vended foods is of public health concern to consumers and call for urgent attention for the review of the PAHs sources in food preparations, handling and storage in Port Harcourt metropolis. Original Research Article

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Section: Station 3: Rivers State Universitysupporting

confidence: 91%

Section: Station 3: Rivers State Universitymentioning

confidence: 87%

Impact of Wet and Dry Seasons on the Distribution of Polycyclic Aromatic Hydrocarbons in Selected Vended Street Foods in Parts of Port Harcourt Metropolis

Oyet

Kiin-Kabari

Akusu

et al. 2020

EJNFS

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“…Epidemiological studies indicate a statistical correlation between the increased occurrence of cancer of the intestinal tract and the frequent consumption of smoked food. 9 In this study, exposure to moldy food, UV light and wood dust came out as statistically significant risk factors by multivariate analysis. Clinical significance may however be questioned due to the fact that the lower limits of the 95% confidence intervals are very near the null value 1.…”

Section: Breast Cancermentioning

confidence: 90%

Epidemiological Risk Factors for Cancers of the Lung, Breast, Colon-rectum & Oral cavity: A case-control study in the Philippines

et al. 2023

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Introduction. In the Philippines, lung, breast, colon-rectum, and oral cavity cancers are among the top 10 most common cancers. This study evaluates the risk factors for these cancers among Filipinos. Methods. This age-matched case-control study included incident primary cancers (histologically-diagnosed) of the lung, breast (also matched for sex), colon-rectum and oral cavity. Controls(clinically free and no history of cancer) were obtained from the same tertiary hospitals as the cases. Target sample size was 283 cases and 283 controls per cancer type. Conditional logistic regression was done. Results. Exposure to cigarette/tobacco was a significant risk factor for lung (OR of current smoker compared to non-smoker [95% Confidence Interval]: 3.6 [1.6-7.9]) and oral cavity cancers (2.0 [1.2-3.3]); family history (1st degree) for lung (4.3 [1.3 – 14.2]) and breast cancers (3.0 [1.2-7.5]); every year increase in age at first pregnancy for breast cancer (1.06 [1.02-1.11]). Other risk factors for oral cavitywere passive smoking (2.8 [1.6-5.1]), chewing tobacco (5.2[1.4-19.5]) and inverted cigarette smoking (3.2[1.3-8.1]). Fish sauce (patis) was found to be a protective factor for breast cancer (0.34 [0.22-0.51]) and oral cavity (0.44 [0.25-0.78]) and use of shrimp paste (bagoong) (0.48 [0.27-0.84]) for oral cavity. Conclusion and Recommendations. Except for family history of cancer, the identified risk factors for lung, colon-rectum, and oral cavity cancers are preventable. Proper diet and lifestyle, avoidanceof cigarettes and tobacco, and environmental safety in the workplace are key cancer prevention measures. Public awareness campaign and continuing healthcare provider education must always be part of a cancer prevention program.

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“…A study in Europe 20 described a district in Hungary that ate home-smoked meats employing softwoods for smoke. Stomach cancer for that population was twice that of Hungary as a whole.…”

Section: Hattula Et Almentioning

confidence: 99%

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

McDonald¹,

Flavor²

2015

Adv Food Technol Nutr Sci Open J

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Smoked Food and Cancer

Cited by 11 publications

References 0 publications

Impact of Wet and Dry Seasons on the Distribution of Polycyclic Aromatic Hydrocarbons in Selected Vended Street Foods in Parts of Port Harcourt Metropolis

Impact of Wet and Dry Seasons on the Distribution of Polycyclic Aromatic Hydrocarbons in Selected Vended Street Foods in Parts of Port Harcourt Metropolis

Epidemiological Risk Factors for Cancers of the Lung, Breast, Colon-rectum & Oral cavity: A case-control study in the Philippines

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

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