Poly -cyclic aromatic hydrocarbons such as benzpyrenes and anthracenes are present in smoked fish and meat. Several locally brewed alcoholic beverages have also been shown to contain nitrosatable amines. The widespread use of pesticides for agricultural and disease control purposes ensures a generous...
It was administered to volunteers in the study in a capsule equivalent to the level of PAH found in a 5-ounce serving of smoked meat, which provided about 28 percent of the average daily dietary PAH intake. There was a fairly rapid takeup of the compound, reaching a peak metabolic level ...
The associated genotoxic carcinogens may be the heterocyclic amines formed during cooking of meat. Methods have been developed to inhibit their formation. In all situations, a higher intake of vegetables and fruits has led to a lower risk for diverse types of cancer, through varied mechanisms. ...
Some examples of these types of carcinogens are: fungal metabolites such as aflatoxins in peanuts stored under improper conditions; safrol from the oil of various plants; tannin in tea, grain and grapes; and polycyclic hydrocarbons including benzo (a) pyrene formed by smoking meat and fish. ...
Multifactor dimensionality reduction (MDR) analysis revealed the two-factor model of oral snuff and smoked meat as the significant model for GC risk. The interaction analysis between identified mutations and the significant demographic factors predicted that oral snuff is significantly associated with P21...