食品中的诱变剂与致癌物。流行病学综述。
Mutagens and carcinogens in foods. Epidemiologic review.
作者信息
Hislop T G
机构信息
Division of Epidemiology, Biometry and Occupational Oncology, British Columbia Cancer Agency, Vancouver.
出版信息
Can Fam Physician. 1993 May;39:1169-72, 1175-6, 1179-80.
Abstract
Evidence that diet contributes to the development of cancer is strengthening. This paper examines mutagens and carcinogens, such as naturally occurring substances, products of cooking and food processing, intentional and unintentional additives, and contaminants, found in foods. Such substances are present in minute quantities in the diets of average Canadians. Indication of health risk is largely limited to experimental laboratory evidence.
摘要
饮食与癌症发展相关的证据日益确凿。本文研究了食物中发现的诱变剂和致癌物，如天然存在的物质、烹饪及食品加工产物、有意和无意添加的添加剂以及污染物。这些物质在普通加拿大人的饮食中含量甚微。对健康风险的指示主要限于实验室内的证据。
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本文引用的文献
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Cancer. 1986 Oct 15;58(8 Suppl):1795-803. doi: 10.1002/1097-0142(19861015)58:8+<1795::aid-cncr2820581403>3.0.co;2-h.
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Surg Clin North Am. 1986 Oct;66(5):891-915. doi: 10.1016/s0039-6109(16)44031-4.
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10
Food constituents as a source of mutagens, carcinogens, and anticarcinogens.作为诱变剂、致癌物和抗癌剂来源的食物成分。
Prog Clin Biol Res. 1986;206:3-32.
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