Review of Meat and Caffeine and the Risk of Bladder Cancer
Rami Nasr,
Aline Yacoubian,
Rana Abu Dargham,
Raja Khauli,
Rami Abou Ghaida
Issue:
Volume 4, Issue 2-2, March 2015
Pages:
1-5
Received:
18 November 2014
Accepted:
28 November 2014
Published:
27 December 2014
Abstract: Bladder cancer (BCa) is a main health issue in both developed and developing countries, especially for men with an incidence that is three to five times greater than that of women. The majority of bladder cancer occurs in males and there is a 14-fold variation in the incidence internationally. About 1,596,670 new cancer cases were diagnosed in 2011. This estimate did not include carcinoma in situ (noninvasive cancer) of any site except urinary bladder. It is commonly known that nutrition has a role in preventing cancer in general. Additionally, new dispute has risen over the effect of dietary factors such as meat and coffee in bladder cancer, which has yielded contradicting results. The review relied on previous researches and studies related to our assumption that meat and caffeine intake is not proved to be directly related to BCa. The study showed that there is no credible evidence stating that BCa is the result of meat and caffeine intake. This was due to the contradiction found in the studies referred to or consulted in the study. The lack of statistical association of meat types, the different methods of cooking, samples under study, and lifestyle enrollment are all considered important variables that were neglected in previous researches. These limitations supported the lack of credibility of such studies that correlated BCa to meat and caffeine intake.
Abstract: Bladder cancer (BCa) is a main health issue in both developed and developing countries, especially for men with an incidence that is three to five times greater than that of women. The majority of bladder cancer occurs in males and there is a 14-fold variation in the incidence internationally. About 1,596,670 new cancer cases were diagnosed in 2011...
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Sustainability, Security and Safety in the Feed-to-Fish Chain: Focus on Toxic Contamination
Alberto Mantovani,
Daniela Ferrari,
Chiara Frazzoli
Issue:
Volume 4, Issue 2-2, March 2015
Pages:
6-24
Received:
5 February 2015
Accepted:
30 March 2015
Published:
6 May 2015
Abstract: The paper discusses the issue of feed ingredients in aquaculture as a telling example of implementation of a sustainable food safety strategy, aimed at protecting the health of next generation, under the One Health paradigm. Finfish and fishery products are a main nutrition security component as a valuable source of animal protein, particularly in developing countries. In addition, they are a critical source of essential oligo-nutrients, such as polyunsaturated fatty acids (PUFAs) and iodine. Production and consumption of fish has greatly increased in the last decade, mostly due to the growth of aquaculture. While the demand for aquaculture products continues to increase, there is the need to address consumers' concerns related to the nutritional quality and safety. In fact, both wild and farmed finfish can represent a significant source of exposure to contaminants for the consumer: noticeably, caught and farmed fish have a comparable content of nutrients and contaminants. Aquaculture feeds made of fish meal and fish oil are the main vehicle for transfer of environmental pollutants to farmed fish. The main fish contaminants (e.g., methylmercury, PCBs, PBDE) can bioaccumulate and affect development in humans. Feed ingredients as well fish species have a different liability to contamination depending, e.g., on the lipophilicity of the specific chemicals. Up-to-date risk-benefit assessments show that high intake of fish may lead to an undesirable intake of pollutants which is not sufficiently balanced by the concurrent intake of protective nutrients, such as PUFA. The use of vegetable-based feed ingredients in aquaculture has been explored from the standpoints of economic sustainability and fish productivity to a greater extent than from those of food safety and nutritional value. Available data show that vegetable oils can significantly modulate the lipid profile in fish flesh, depending on the oil and fish species. The use of vegetable ingredients can drastically reduce the accumulation of the main contaminants in fish; likewise the presence of other “unconventional” contaminants (e.g. PAHs) and the nutritional value of fish flesh could deserve more attention in the assessment of novel aquaculture feeds.
Abstract: The paper discusses the issue of feed ingredients in aquaculture as a telling example of implementation of a sustainable food safety strategy, aimed at protecting the health of next generation, under the One Health paradigm. Finfish and fishery products are a main nutrition security component as a valuable source of animal protein, particularly in ...
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