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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 (CCC) and their precursors.

KHV sources primarily include waste from industrial enterprises, thermal power plants, heating systems and vehicles. Migrating in the atmosphere, in soil and in water bodies, these carcinogens can enter food products. Of these carcinogens, polycyclic aromatic hydrocarbons (PAHs), nitroso compounds (NS) and their precursors, a number of heavy metals (chromium, cadmium, etc.), arsenic, and other chemicals are of greatest importance. Carcinogenic hazardous industries primarily include: aluminum, nickel, oil industry and ferrous metallurgy, as well as enterprises that emit a significant amount of tarry sublimates into the atmosphere, including tens of kilograms of benzo (a) pyrene.

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

Among the carcinogenic impurities, hormonal and other preparations that are used to accelerate the growth of agricultural animals and birds, as well as in veterinary practice, can also be attributed to food products.

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 carcinogens penetrating into food.
Thus, the possibility of the formation of PAHs and NS in meat and fish products during processing by smoke, in vegetable products when drying with hot air containing products of fuel combustion, with repeated overheating of fats during frying, etc., has been proved.

Carcinogens can be correlated with food additives not tested in this aspect. In the experiment, malignant tumors were caused by some food coloring, aromatic additives to soft drinks and beer (safrol and others).

Carcinogens may be new, obtained by chemical and microbiological synthesis, food substances, foods or feed. Particular attention is required to biotechnology for the production of nutrients when growing microproducts on oil products and other similar materials.

Finally, carcinogens can migrate to food products from equipment material, containers and packaging in the manufacture, storage and transportation of food products. Particular care should be taken when using new metal alloys, paraffins, rubber, plastic and polymeric materials from which PAHs, HCs, vinyl chloride, heavy metals, etc. can migrate.

The foregoing indicates the need to protect food from contamination with 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
    Alien chemical substances (ChW) are also called xenobiotics (from the Greek. Xenos - alien). They include compounds which, by their nature and quantity, are not inherent in a natural product, but can be added to improve technology, preserve or improve the quality of the product, or they may form in the product as a result of processing and storage, as well as
  2. Alien chemicals in food
    Foreign chemical substances (CHV) include compounds that, by their nature and quantity, are not inherent in a natural product, but can be added to improve technology, maintain or improve the quality of the product and its nutritional properties, or they may form in the product as a result of technological processing (heating, frying, irradiation, etc.) and storage, as well as
  3. Chemical poisoning
    This group of non-microbial food poisoning includes poisoning caused by pesticides, nitrites and other food additives when their content is high in food products, impurities transferred to products from equipment, supplies, containers, packaging films, etc. Poisoning with nitrites and other food additives when they are increased content in products Nitrite poisoning. With constant
  4. Principles for the protection of the environment and food from chemical pollution
    1. Hygienic standards for the content of chemicals in environmental objects (air, water, soil, food products) and the sanitary legislation developed on their basis (sanitary rules, GOSTs, etc.) are the most important medical criteria when planning environmental protection measures and determining their effectiveness. 2. Development of new technologies in various
  5. Poisoning by chemical compounds formed during storage, processing and preparation of food products
    Along with 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 quantities, some of them pose a great danger to the human body, therefore, at present, the FAO / WHO and
  6. Theory of chemical carcinogens.
    Chemical carcinogenesis in humans was first described by J. Hill, who observed the development of polyposis of the nasal mucosa in people who inhaled excessive amounts of drugs. Sir Percival Patt (1775) was the first to describe scrotum cancer in chimney sweeps. Since then, more than 1000 chemical carcinogens have been described, of which only 20 have been proven to initiate 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, materials in contact with food, etc. Any chemical is toxic under certain exposure conditions. Toxicity - the ability of a substance to harm a living organism. On the human body
  8. Hygienic principles of regulation of ChVV in a daily diet, food products
    In food hygiene, the basic regulation is the allowable daily dose (DSD) of normalized FVC. 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. It does not adversely affect the life and health of present and future generations. Multiplying DSD by human body weight (60
  9. Test. Physiological and hygienic value of food products. Energy Evaluation of Diet, 2009
    Introduction.Physiological role and hygienic value of proteins. Physiological role and hygienic value of fats. Physiological role and hygienic value of carbohydrates. Physiological and hygienic assessment of the main trace elements. Vitamins. Energy assessment of food ration.
  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 conservation are ineffective. Three groups of chemicals are allowed for use: antiseptics, antibiotics, antioxidants. Preservation with antiseptics. Currently for canning products in industrial
  11. The 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 microbostatic effect (they stop their growth, but after removal of this substance, growth resumes again). Nature of action (microbicidal
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