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Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compounds
Meat Science ( IF 7.1 ) Pub Date : 2018-08-30 , DOI: 10.1016/j.meatsci.2018.08.025
Heddie Mejborn , Max Hansen , Anja Biltoft-Jensen , Tue Christensen , Karin Hess Ygil , Pelle Thonning Olesen

Carcinogenic effects in humans are ascribed to processed meat by organisations such as International Agency for Research on Cancer, World Cancer Research Fund and American Institute for Cancer Research. However, the term ‘processed meat’ covers a heterogenic group of products whose content of potential hazards differ considerably. To improve estimates of associations between processed meat intake and cancer risk we investigated ways to divide processed meat into subgroups that more precisely reflects its carcinogenic characteristics.

We collected ingredient lists and declarations of salt content for >1000 processed meat products on the Danish market and combined the information with knowledge related to processing parameters. Some compounds that could affect the products' carcinogenic characteristics, alone or in combination, were evaluated and compared for 12 types of processed meat products, and we suggest subgrouping of processed meat with similar level of carcinogenic potential, which could improve the understanding of the cancer risk associated with processed meat intake in scientific human studies.



中文翻译:

根据致癌化合物的含量,建议在丹麦市场上对加工肉制品进行细分

国际癌症研究机构,世界癌症研究基金会和美国癌症研究所等组织将肉类加工归因于人类致癌作用。但是,“加工肉”一词涵盖了一组异质产品,其潜在危害含量差异很大。为了提高估计的加工肉摄入量与癌症风险之间的关联性,我们研究了将加工肉分为亚组的方法,这些亚组可以更准确地反映其致癌特性。

我们收集了丹麦市场上> 1000种加工肉类产品的成分清单和含盐量的声明,并将这些信息与有关加工参数的知识相结合。对12种类型的加工肉产品分别评估了一些可能会影响产品致癌特性的化合物并进行了比较,我们建议将具有潜在致癌水平的加工肉分组,以提高对癌症的认识在人体科学研究中与加工肉类摄入有关的风险。

更新日期:2018-08-30
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