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PubMed1999

Risk modification in lung cancer by a dietary intake of preserved foods and soyfoods: findings from a case-control study in Okinawa, Japan.

To disclose the association of dietary intake of preserved foods and soyfoods with lung cancer risk, we analyzed the data from a case-control study conducted in Okinawa, Japan, from 1988 to 1991. The analysis, based on 333 cases and 666 age-, sex- and residence-matched population controls, provided the following major findings. (1) The more the miso soup intake, the higher the risk (test for trend: P = 0.001 for males; P = 0.043 for females). (2) Frequent intake of pickles (excluding salted fish) tended to be linked with an elevated risk in males. The adjusted odds ratio (OR) for once or twice per week or more, relative to less than once a month was 1.88 (95% confidence interval (CI): 1.26-2.81). (3) Frequent intake of soybeans was associated with a decreased risk in men (OR: 0.63, 95% CI: 0.40-0.98 for once or twice per week or more, relative to less than once a month). (4) Daily consumers of tofu were at a decreased risk, particularly for squamous cell carcinoma; the OR (95% CI) being 0.55 (0.34-0.89) in males and 0.14 (0.02-0.89) in females. These findings suggested deleterious effects of preserved foods and protective ones of soyfoods rich in isoflavones.

Adenocarcinoma↗
PubMedDate not supplied

Effect of some food preservatives on aflatoxin production.

The effect of some food preservatives, such as sorbic (SA) and propionic (PA) acids, on aflatoxin production in synthetic media or in moistened (20%) wheat seeds, was investigated. The preservatives tested, added to synthetic media at sublethal concentrations both at the inoculum and after 5 days of incubation, stimulated aflatoxin production by Aspergillus parasiticus. Sorbic and propionic acids are metabolized by the fungus in vivo and in vitro. Lower concentrations of PA and SA (0.05 to 0.1% w/w) in wheat seeds are ineffective against both fungal growth and aflatoxin production, whilst the combined use of butylated hydroxy toluene (BHT), and PA or SA was more effective in controlling aflatoxin production than their use as single components.

Aflatoxins↗
PubMed1989

Effects of food preservatives and local anesthetics on synthesis of outer membrane proteins in Vibrio parahaemolyticus.

The effects of seven food preservatives including salicylate, benzoate, dehydroacetate, sorbate and propionate, and two local anesthetics, phenethyl alcohol and procaine, on the synthesis of major outer membrane proteins in Vibrio parahaemolyticus strain 3283-61 were investigated. The synthesis of the outer membrane proteins a, b, c and e was remarkably inhibited by all the food preservatives except propionate and two additional outer membrane proteins with respective molecular weights of about 35,000 (protein b') and 32,000 (protein c') were induced. Similar effects were encountered by the local anesthetics except that the synthesis of protein e was only weakly depressed.

Anesthetics, Local↗
PubMed2001

Effect of food preservatives on mother rats and survival of their offspring.

This work aimed to investigate the effect of food preservatives (sodium benzoate and sodium nitrite) on biochemical aspects of mother rats and survival of their offspring. Fifty pregnant albino rats (Sprague Dauley strain) were divided into 5 groups (10 rats each) and kept individually in wire cages. The first group was fed standard diet free from any additives (control group). The second and third groups were fed standard diet with added acceptable and high doses of sodium benzoate as a preservative. The fourth and fifth groups were fed on standard diet containing sodium nitrite at the same levels like that for benzoate in the second and the third groups. Animals were fed ad libitum during pregnancy. After delivery, the pups were measured anthropometrically (weight and length) and the mothers were sacrificed and their blood samples were taken from the hepatic portal vain. Serum was separated and subjected to biochemical analysis. The results indicated that sodium nitrite intake was associated with a significantly decreased food intake and lowered hemoglobin and hematocrit values (p<0.01 each) while their serum AST and ALP showed significantly higher values (p<0.01). Mothers receiving high dose of benzoate had significantly high ALT values (p<0.01). Both levels of benzoate and nitrite were shown to induce decrease in serum bilirubin and increased serum urea, while the high and acceptable doses of benzoate induced higher values of serum uric acid (p<0.01 and p<0.05, respectively), but did not induce a significant increase in serum creatinine. Pregnant rats which received acceptable and high doses of nitrite showed an increased mortality rate of their pups. The mean weight and length of live pups were lowered by food preservatives compared with controls.

Animals↗
PubMed1982

Mutagenic effects of two nitrofuran food preservatives.

Two structurally related food additives, 3-(5-nitro-2-furyl)acrylic acid (5-NFAA) and 2-(2-furyl)-3-(5-nitro-2-furyl)acrylamide (AF-2) showed a marked mutagenic effect on Salmonella typhimurium strains TA100 and TA98 and Escherichia coli WP2 uvrA+ and WP2 uvrA. On the molar basis 5-NFAA was about two orders of magnitude less effective than AF-2. In Salmonella typhimurium TA100 anaerobic conditions stimulated the mutagenic effect of 5-NFAA which was more pronounced in nitrofuran-reductase deficient strain of Salmonella typhimurium TA100 FR50. 5-NFAA increased the number of isoleucine revertants and induced mitotic recombination at tryptophan, threonine and adenine loci of the diploid strains Saccharomyces cerevisiae a/b and Saccharomyces cerevisiae SBTD. Activity of 5-NFAA was lower than that of AF-2. The test on sex-linked recessive lethal mutations in Drosophila melanogaster indicated that only 5-NFAA is mutagenic, increasing the mutation frequency about 10-fold above the control. Results with AF-2 fell within the control range.

Acrylates↗
PubMed1993

Current microbiological considerations in food preservation.

Changes in the composition and properties of certain foods, as well as development of food products to meet consumer demands relating to health, nutrition and convenience lead to concerns about the microbiological safety of such products. Concerns also arise from emergence or recognition of the importance of certain microbial food pathogens or spoilage organisms, as well as from modifications in food processing, handling, storage and preparation procedures. These facts necessitate continuous reevaluation of factors involved in the control of microbial growth in order to preserve foods and maintain their quality and safety.

Clostridium botulinum↗
PubMed1994

Preserved foods and nasopharyngeal carcinoma: a case-control study among Singapore Chinese.

The association between the consumption of preserved foods in infancy, childhood and adulthood and the risk of nasopharyngeal carcinoma was investigated in a case-control study among Singapore Chinese: 200 cases (73% male) were compared with 406 hospital controls (71% male). Significantly increased risks were observed in association with frequent adult consumption of salted soy beans (OR 7.3 for consumption 4 or more times per week, compared with never), canned pickled vegetables (p = 0.01; OR 4.5 for 4 or more times per week), "sze chuan chye", a salted Chinese tuber, (OR 2.4 for 4 or more times per month) and "kiam chye", salted mustard greens (OR 2.7 for 4 or more times per week). A protective effect of high vitamin-E intake in adulthood was observed (OR 0.5 for the highest third of the control range, as compared with the lowest).

Adult↗
PubMed1988

The chemistry of lysozyme and its use as a food preservative and a pharmaceutical.

The chemistry and use of lysozyme as a food preservative and a pharmaceutical are reviewed. Lysozyme inhibits the growth of deleterious organisms, thus prolonging shelf life. Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed, along with the stability of lysozyme in various chemical environments. Lysozyme has been used to preserve fresh fruits and vegetables, tofu bean curd, seafoods, meats and sausages, potato salad, cooked burdock with soy sauce, and varieties of semihard cheeses such as Edam, Gouda, and some Italian cheeses. Lysozyme added to infant-feeding formulas makes them more closely resemble human milk. Lysozyme has been used clinically in the treatment of periodontitis, administered in chewing gum, and implemented to prevent tooth decay. It has also been administered to patients suffering from cancer for its analgesic effect and has been used as a potentiating agent in antibiotic therapy.

Amino Acid Sequence↗
PubMedDate not supplied

[Adverse reactions to food preservatives].

We relate our experiences about the number of exacerbations that certain food preservatives such as sorbic acid, benzoic acid, sodium benzoate, metabisulfite and sodium nitrate can provoke in 62 patients affected with ASA-triad in steroid dependent intrinsic asthma with nasal polyps and acute bronchospasm caused by aspirin ingestion, and in 80 patients with chronic urticaria (C.U.) as well as the first assays of the possible usefulness of the HRT (Histamine release test automatized using whole blood) for the etiologic diagnosis process. In the cases of ASA-triad, and after the ingestion of aspirin (alternating with lactose in identical capsule), we consider the result as positive when the reduction of FEV1 is superior to 20% from its baseline value. Regarding the cases of C.U., the symptoms always exacerbate twice as much with the same substance within 24 hours of its administration. We have performed the HRT on 59 patients (14 with ASA-triad, 11 with steroid dependent intrinsic asthma; 20 with C.U. were negative to oral intake of analgesics/additives and 14 with C.U. showed positive results). Successive dilutions were incubated for 30 minutes using: pyrazolones, acetylsalicylate of lysine, sodium salicylate, sodium benzoate and 4-hydroxybenzoic acid which did not produce liberation of histamine in 100 controlled individuals. All the determinations were done in duplicate, considering positive those superior to 20% of the difference between total and basal histamine. We have not observed any significant descent of the FEV1 with benzoate and salicylate in our group of 62 patients with ASA-triad, nor any manifestations presented with sodium metabisulfite, sodium nitrate and sorbic acid.(ABSTRACT TRUNCATED AT 250 WORDS)

Adolescent↗