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Carcinogenic chemicals in food



One of the oldest medical problems is Nutrition and Cancer. This is because food may contain carcinogenic chemicals (CXW) and their precursors.

KHV sources primarily include industrial waste, thermal power plants, heating systems and transport. Migrating in the atmosphere, in the soil and water bodies, these carcinogens can get into food. Of these carcinogens, polycyclic aromatic hydrocarbons (PAHs), nitroso compounds (NS) and their precursors, a number of heavy metals (chromium, cadmium, and others), arsenic, and other chemicals are most important. The carcinogenic industries primarily include: aluminum, nickel, petroleum and ferrous metallurgy, as well as enterprises emitting a significant amount of resinous sublimates into the atmosphere, including tens of kilograms of benzo (a) pyrene.

Pesticides can be an important source of contamination of food and fodder plants of KHV. A direct correlation was found between the high content of nitrates in food and the incidence of gastric cancer.

Hormonal and other drugs that are used to accelerate the growth of agricultural animals and birds, as well as in veterinary practice, can also be attributed to carcinogenic impurities.

Nowadays, the processes of technological processing of food raw materials and obtaining food products are becoming more and more industrial, which increases the likelihood of carcinogenic substances entering the food.
Thus, the possibility of the formation of PAH and NA in meat and fish products during the processing of smoke smoke, in vegetable products when dried with hot air containing products of fuel combustion, with repeated overheating of fats during frying, etc., has been proved.

Carcinogenic substances can be correlated with unsupported food additives in this aspect. In the experiment, malignant tumors caused some food dyes, aromatic additives to soft drinks and beer (safrole, etc.).

Carcinogenic may be new, obtained by chemical and microbiological synthesis, food substances, food or feed. Biotechnology for the production of food substances requires special attention when growing micro-producers on oil products and other similar materials.

Finally, carcinogenic substances can migrate into food products from equipment material, containers and packages in the manufacture, storage and transportation of food. Particular care should be taken when using new metal alloys, paraffins, rubber, plastic and polymeric materials, from which PAH, HC, vinyl chloride, heavy metals, etc. can migrate.

The above indicates the need to protect food products from contamination by chemical impurities and occupies a prominent place in the prevention of cancer.

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Carcinogenic chemicals in food

  1. Food contamination with foreign chemicals
    Foreign chemical substances (ChHV) are also called xenobiotics (from the Greek. Xenos - alien). They include compounds that are not intrinsic to the natural product in nature and quantity, but can be added to improve technology, preserve or improve the quality of the product, or they can be formed in the product as a result of processing and storage, as well as
  2. Alien chemicals in food
    Foreign chemical substances (ChHV) include compounds that are not inherent in the nature of the natural product, but can be added to improve the technology, preserve or improve the quality of the product and its nutritional properties, or they can be formed in the product as a result of processing (heating, frying, irradiation, etc.) and storage, as well as
  3. Food poisoning caused by chemical impurities
    This group of non-microbial food poisonings includes poisonings caused by pesticides, nitrites and other food additives with their increased content in products, impurities that have been converted into products from equipment, inventory, packaging, packaging films, etc. content in products Poisoning by nitrites. With constant
  4. Principles of environmental protection and food from chemical pollution
    1. Hygienic standards for the content of chemicals in environmental objects (air, water, soil, food) and sanitary legislation developed on their basis (sanitary rules, GOSTs, etc.) are the most important medical criteria when planning environmental protection measures and their effectiveness. 2. Development of new technologies in various
  5. Chemical poisoning resulting from the storage, processing and preparation of food
    In addition to their constituent parts, food products may contain substances that are formed as a result of chemical reactions during storage, processing and preparation of food products. Despite the fact that these substances are found in negligible amounts, some of them pose a great danger to the human body, therefore, at present FAO / WHO and
  6. Theory of chemical carcinogens.
    Chemical human carcinogenesis was first described by J.Hill, who observed the development of a nasal mucosa polysosis in people who inhaled excessive amounts of drugs. Sir Percival Patt (1775) first gave a description of scrotal cancer in chimney sweeps. Since then, more than 1,000 chemical carcinogens have been described, of which only 20 have been proven to trigger human tumors. Although the main
  7. Hygienic regulation of harmful substances in the environment and food
    Hygienic regulation is mandatory for all toxic substances entering the human body from the environment - air, water, soil, food products, materials in contact with food products, etc. Any chemical substance is toxic under certain exposure conditions. Toxicity - the ability of a substance to cause harm to a living organism. On the human body
  8. Hygienic principles of regulation of ChHV in the daily diet, food
    In food hygiene, the basic regulations are the permissible daily dose (DSD) of normalized ChHV. ChDV DSD is the maximum dose (in milligrams per 1 kg of body weight), the daily oral intake of which is harmless throughout a person’s life, i.e. does not adversely affect the livelihoods, health of present and future generations. Multiplying the DSD by the human body mass (60
  9. Test. The physiological and hygienic value of food. Energy Diet Assessment, 2009
    Introduction. The physiological role and hygienic value of proteins. The physiological role and hygienic value of fats. The physiological role and hygienic value of carbohydrates. The physiological and hygienic assessment of basic microelements. Vitamins. Energy assessment of dietary food. Conclusion. List
  10. Chemical Preservation
    In our country, a limited number of chemicals are used for canning. Their use is allowed only in cases where other methods of canning are ineffective. Three groups of chemicals are allowed for use: antiseptics, antibiotics, antioxidants. Canning antiseptics. Currently for canning products in industrial
  11. Effect of antimicrobial chemicals on microorganisms
    In addition to nutrient chemicals that have a positive effect on microorganisms, there are a number of chemicals that inhibit or completely stop their growth. Chemicals cause either microbicidal (death of microorganisms) or microbiostatic action (stop their growth, but after the removal of this substance the growth resumes again). Nature of action (microbicidal
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