The Experts below are selected from a list of 219 Experts worldwide ranked by ideXlab platform

L S Caplan - One of the best experts on this subject based on the ideXlab platform.

  • exposure to n nitroso compounds in a population of high liver cancer regions in thailand volatile nitrosamine vna levels in thai Food
    Food and Chemical Toxicology, 1999
    Co-Authors: Hiroshi Ohshima, Eugene J Mitacek, Klaus D Brunnemann, Maitree Suttajit, Nimit Martin, T Limsila, L S Caplan
    Abstract:

    Abstract The recent case-control studies in Thailand indicate that a high incidence of liver cancer in Thailand has not been associated with common risk factors such as hepatitis B infection, aflatoxin intake and alcohol consumption. While the infestation by the liver fluke Opisthorchis viverrini (OV) accounted for the high risk in north-east Thailand, there was no such exposure in the other regions of the country where the incidence of liver cancer is also high. Case-control studies suggest that exposure to exogenous and possibly endogenous nitrosamines in Food or tobacco in betel nut and cigarettes may play a role in the development of hepatocellular carcinoma (HCC), while OV infestation and chemical interaction of nitrosamines may also be aetiological factors in the development of cholangiocarcinoma (CCA). Over 1800 samples of fresh and Preserved Food were systematically collected and tested between 1988 and 1996. All the Food items identified by anthropological studies to be consumed frequently in four major regions of Thailand were analysed for volatile nitrosamines using gas chromatography combined with a thermal energy analyser. Relatively high levels of N -nitrosodimethylamine (NDMA), N -nitrosopiperidine (NPIP) and N -nitrosopyrrolidine (NPYR) were detected in fermented fish (“Pla-salid”). NDMA was also detected at levels ranging from trace amounts to 66.5  μ g/kg in several salted and dried fish (“Larb-pla” and “Pla-siu”). NDMA and NPYR were frequently detected in several vegetables, particularly fermented beans (“Tau-chiau”) at levels ranging between 1 and 95.1  μ g/kg and 0–146  μ g/kg, respectively. The possible role of nitrosamines in Thai Food in the aetiology of liver cancer (HCC, CCA) is discussed.

Eugene J Mitacek - One of the best experts on this subject based on the ideXlab platform.

  • exposure to n nitroso compounds in a population of high liver cancer regions in thailand volatile nitrosamine vna levels in thai Food
    Food and Chemical Toxicology, 1999
    Co-Authors: Hiroshi Ohshima, Eugene J Mitacek, Klaus D Brunnemann, Maitree Suttajit, Nimit Martin, T Limsila, L S Caplan
    Abstract:

    Abstract The recent case-control studies in Thailand indicate that a high incidence of liver cancer in Thailand has not been associated with common risk factors such as hepatitis B infection, aflatoxin intake and alcohol consumption. While the infestation by the liver fluke Opisthorchis viverrini (OV) accounted for the high risk in north-east Thailand, there was no such exposure in the other regions of the country where the incidence of liver cancer is also high. Case-control studies suggest that exposure to exogenous and possibly endogenous nitrosamines in Food or tobacco in betel nut and cigarettes may play a role in the development of hepatocellular carcinoma (HCC), while OV infestation and chemical interaction of nitrosamines may also be aetiological factors in the development of cholangiocarcinoma (CCA). Over 1800 samples of fresh and Preserved Food were systematically collected and tested between 1988 and 1996. All the Food items identified by anthropological studies to be consumed frequently in four major regions of Thailand were analysed for volatile nitrosamines using gas chromatography combined with a thermal energy analyser. Relatively high levels of N -nitrosodimethylamine (NDMA), N -nitrosopiperidine (NPIP) and N -nitrosopyrrolidine (NPYR) were detected in fermented fish (“Pla-salid”). NDMA was also detected at levels ranging from trace amounts to 66.5  μ g/kg in several salted and dried fish (“Larb-pla” and “Pla-siu”). NDMA and NPYR were frequently detected in several vegetables, particularly fermented beans (“Tau-chiau”) at levels ranging between 1 and 95.1  μ g/kg and 0–146  μ g/kg, respectively. The possible role of nitrosamines in Thai Food in the aetiology of liver cancer (HCC, CCA) is discussed.

Min Zhang - One of the best experts on this subject based on the ideXlab platform.

  • New Development in Radio Frequency Heating for Fresh Food Processing: a Review
    Food Engineering Reviews, 2019
    Co-Authors: Chaofan Guo, Arun S. Mujumdar, Min Zhang
    Abstract:

    Fresh Foods, such as vegetables, fruits, and aquatic products, have high water activity and are highly heat-sensitive. Thermal processing of fresh Foods is often employed to extend shelf-life without chemical treatment in order to avoid any chemical residues in the Preserved Food. Radio frequency (RF) heating is one of the most promising heating methods applicable to fresh Foods due to rapid heating, low cost, deep thermal penetration, and possibility of better quality control. This paper reviews the recent literature on applications of RF heating in fresh Food processing, including cooking, microorganism reduction, disinfestation, thawing, and blanching. The heating efficiency and product quality of aforementioned applications were further discussed. Moreover, recommendations were made for future research on RF to effectively achieve enhanced thermal processing and reliable scale-up. The present study provides some useful information for the use of RF heating in industry and the future study of RF application in fresh Food processing.

  • hospital outpatients are satisfactory for case control studies on cancer and diet in china a comparison of population versus hospital controls
    Asian Pacific Journal of Cancer Prevention, 2013
    Co-Authors: Min Zhang, Darcy C J Holman
    Abstract:

    Background: To investigate the internal validity of a Food-frequency questionnaire (FFQ) developed for use in Chinese women and to compare habitual dietary intakes between population and hospital controls measured by the FFQ. Materials and Methods: A quantitative FFQ and a short Food habit questionnaire (SFHQ) were developed and adapted for cancer and nutritional studies. Habitual dietary intakes were assessed in 814 Chinese women aged 18-81 years (407 outpatients and 407 population controls) by face-to-face interview using the FFQ in Shenyang, Northeast China in 2009-2010. The Goldberg formula (ratio of energy intake to basal metabolic rate, EI/BMR) was used to assess the validity of the FFQ. Correlation analyses compared the SFHQ variables with those of the quantitative FFQ. Differences in dietary intakes between hospital and population controls were investigated. Odds ratios (ORs) and 95% confidence intervals (CIs) were obtained using conditional logistic regression analyses. Results: The partial correlation coefficients were moderate to high (0.42 to 0.80; all p<0.05) for Preserved Food intake, fat consumption and tea drinking variables between the SFHQ and the FFQ. The average EI/BMR was 1.93 with 88.5% of subjects exceeding the Goldberg cut-off value of 1.35. Hospital controls were comparable to population controls in consumption of 17 measured Food groups and mean daily intakes of energy and selected nutrients. Conclusions: The FFQ had reasonable validity to measure habitual dietary intakes of Chinese women. Hospital outpatients provide a satisfactory control group for Food consumption and intakes of energy and nutrients measured by the FFQ in a Chinese hospital setting.

Hiroshi Ohshima - One of the best experts on this subject based on the ideXlab platform.

  • exposure to n nitroso compounds in a population of high liver cancer regions in thailand volatile nitrosamine vna levels in thai Food
    Food and Chemical Toxicology, 1999
    Co-Authors: Hiroshi Ohshima, Eugene J Mitacek, Klaus D Brunnemann, Maitree Suttajit, Nimit Martin, T Limsila, L S Caplan
    Abstract:

    Abstract The recent case-control studies in Thailand indicate that a high incidence of liver cancer in Thailand has not been associated with common risk factors such as hepatitis B infection, aflatoxin intake and alcohol consumption. While the infestation by the liver fluke Opisthorchis viverrini (OV) accounted for the high risk in north-east Thailand, there was no such exposure in the other regions of the country where the incidence of liver cancer is also high. Case-control studies suggest that exposure to exogenous and possibly endogenous nitrosamines in Food or tobacco in betel nut and cigarettes may play a role in the development of hepatocellular carcinoma (HCC), while OV infestation and chemical interaction of nitrosamines may also be aetiological factors in the development of cholangiocarcinoma (CCA). Over 1800 samples of fresh and Preserved Food were systematically collected and tested between 1988 and 1996. All the Food items identified by anthropological studies to be consumed frequently in four major regions of Thailand were analysed for volatile nitrosamines using gas chromatography combined with a thermal energy analyser. Relatively high levels of N -nitrosodimethylamine (NDMA), N -nitrosopiperidine (NPIP) and N -nitrosopyrrolidine (NPYR) were detected in fermented fish (“Pla-salid”). NDMA was also detected at levels ranging from trace amounts to 66.5  μ g/kg in several salted and dried fish (“Larb-pla” and “Pla-siu”). NDMA and NPYR were frequently detected in several vegetables, particularly fermented beans (“Tau-chiau”) at levels ranging between 1 and 95.1  μ g/kg and 0–146  μ g/kg, respectively. The possible role of nitrosamines in Thai Food in the aetiology of liver cancer (HCC, CCA) is discussed.

  • Epstein-Barr virus activators, mutagens and volatile nitrosamines in Preserved Food samples from high-risk areas for nasopharyngeal carcinoma.
    IARC scientific publications, 1991
    Co-Authors: Guy Bouvier, Y.m. Shao, Hiroshi Ohshima, Christian Malaveille, Y. Zeng, S. Poirier, A. Polack, G. W. Bornkamm, G. De-thé, Helmut Bartsch
    Abstract:

    Representative samples of Preserved Foods collected from high-risk areas for nasopharyngeal carcinoma were assayed for capacity to induce Epstein-Barr virus (EBV) by measuring induction of the DR promoter gene or of genes for early antigens in Raji cells. The two assays gave concordant results, but the DR induction assay detected EBV-inducing substances at lower concentrations and more reproducibly. Three of 17 Preserved Food items were active in both assays; they were also weakly mutagenic in the SOS chromotest and contained low or moderate levels of volatile N-nitrosamines. After in-vitro nitrosation, the levels of mutagens and nitrosamines increased, whereas EBV-inducing activity was unchanged or decreased. Thus, EBV inducers appear to be a different class of substances from mutagens and volatile N-nitrosamines but could act with them in the etiology of nasopharyngeal carcinoma.

Anna Sannino - One of the best experts on this subject based on the ideXlab platform.

  • polycyclic aromatic hydrocarbons in italian Preserved Food products in oil
    Food Additives & Contaminants Part B-surveillance, 2016
    Co-Authors: Anna Sannino
    Abstract:

    A method based on gas chromatography/ tandem mass spectrometry was used to assess levels of 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in 48 Preserved Food products in oil including Foods such as vegetables in oil, fish in oil and oil-based sauces obtained from the Italian market. The benzo[a]pyrene concentrations ranged from <0.04 to 0.40 µg kg(-1), and 72.9% of the samples showed detectable levels of this compound. The highest contamination level was observed for chrysene with three additional PAHs (benzo[a]anthracene, benzo[b]fluoranthene and benzo[c]fluorene) giving mean values higher than the mean value for benzo[a]pyrene. Chrysene was detected in all the samples at concentrations ranging from 0.07 to 1.80 µg kg(-1) (median 0.31 µg kg(-1)). The contamination expressed as PAH4 (sum of benzo(a)pyrene, chrysene, benzo(a)anthracene and benzo(b)fluoranthene), for which the maximum tolerable limit has been set by Commission Regulation (EU) No. 835/2011, varied between 0.10 and 2.94 µg kg(-1).

  • Polycyclic aromatic hydrocarbons in Italian Preserved Food products in oil.
    Food additives & contaminants. Part B Surveillance, 2016
    Co-Authors: Anna Sannino
    Abstract:

    A method based on gas chromatography/ tandem mass spectrometry was used to assess levels of 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in 48 Preserved Food products in oil including Foods such as vegetables in oil, fish in oil and oil-based sauces obtained from the Italian market. The benzo[a]pyrene concentrations ranged from