Carcinogens and Anticarcinogens in the Human Diet : A Comparison of Naturally Occurring and Synthetic Substances.

Carcinogens and Anticarcinogens in the Human Diet -- Copyright -- Preface -- Contents -- Executive Summary -- THE CHARGE TO THE COMMITTEE -- CONCLUSIONS -- Complexity of the Diet -- Carcinogenicity and Anticarcinogenicity -- Synthetic Versus Naturally Occurring Carcinogens -- Models for Identifying Carcinogens and Anticarcinogens -- RECOMMENDATIONS -- Epidemiologic Studies and Human Exposure -- Testing -- Dietary Factors -- FUTURE DIRECTIONS -- CLOSING REMARKS -- 1 Introduction -- STATEMENT OF TASK AND DELIBERATIONS OF THE COMMITTEE -- DEFINITIONS -- STRUCTURE OF THE REPORT -- REFERENCES -- 2 Naturally Occurring Carcinogens and Anticarcinogens in the Diet -- EXPOSURE TO NATURALLY OCCURRING CHEMICALS -- THE COMPOSITION OF FOODS -- The Major Components -- The Minor Components -- Complexity and Variability -- Toxicants and Nontoxicants -- The functional Role of the Components of Food -- Dietary Plants and Cancer -- NATURALLY OCCURRING CARCINOGENS FORMED DURING PROCESSING OR CONTAMINATION OF FOOD -- Mycotoxins -- Pyrolytic Products -- CURRENT STATE OF KNOWLEDGE OF HUMAN DIETARY CARCINOGENS -- Identifying Potential Human Dietary Carcinogens -- Constitutive Naturally Occurring Carcinogens -- Caffeic Acid -- Urethane (Ethyl Carbamate) -- Acquired Naturally Occurring Carcinogens: Aflatoxin B1 -- Derived Naturally Occurring Carcinogens -- PhIP (2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine) -- N-Nitrosodimethylamine -- CURRENT STATE OF KNOWLEDGE OF HUMAN DIETARY ANTICARCINOGENS -- EFFECT OF DIETARY MACRONUTRIENTS ON CARCINOGENESIS -- Calories -- Carbohydrates -- Fat -- Linoleic Acid -- Conjugated Linoleic Acid (CLA) -- Bile Acids and Free Fatty Acids -- Protein -- Alcohol -- EFFECT OF DIETARY MICRONUTRIENTS ON CARCINOGENESIS -- Vitamin A -- Vitamin C (Ascorbic Acid) -- Vitamin E (Tocopherols) -- Folic Acid -- Vitamin D and Calcium -- Selenium -- Iron.

ENGINEERING AN OPTIMAL DIET -- SUMMARY AND CONCLUSIONS -- REFERENCES -- 3 Synthetic Carcinogens in the Diet -- SYNTHETIC FOOD ADDITIVES -- OCCURRENCE AND EXPOSURE -- Drinking Water -- Foods -- MECHANISMS OF CARCINOGENESIS -- METABOLISM -- TOXICOLOGICAL COMPARISONS -- Nitrosamines -- Hydrazines -- Methylenedioxyphenyl Compounds -- Aromatic Amines and Related Chemicals -- Peroxisome Proliferators -- Phenolic Antioxidants -- Sodium Salts and Rodent Urinary Tract Carcinogenesis -- α2u-Globulin Binding Compounds -- SUMMARY AND CONCLUSIONS -- REFERENCES -- 4 Methods for Evaluating Potential Carcinogens and Anticarcinogens -- METHODS FOR EVALUATING CHEMICAL CARCINOGENESIS -- Studies in Human Populations -- Epidemiology -- Molecular Epidemiology -- Genetic Markers of Susceptibility -- Biologic Markers of Internal Dose -- Biologic Markers of Biologically Effective Dose -- Early Biological Responses and Gene Mutations -- Other Types of Biologic Markers -- Screening Tests in Model Systems -- Structure-Activity Analyses -- Short-Term Tests -- Rodent Carcinogenicity Assays -- COMPARISON OF METHODS FOR EVALUATING NATURAL AND SYNTHETIC CARCINOGENS -- CRITERIA FOR SELECTING AND TESTING -- Carcinogens -- Anticarcinogens -- SUMMARY AND CONCLUSIONS -- REFERENCES -- 5 Risk Comparisons -- MONITORING FOOD CONSUMPTION -- Sources of Information -- Sources of Variation in Food Composition and Consumption -- Factors Affecting Susceptibility -- DIETARY EXPOSURE TO POTENTIAL CARCINOGENS AND ANTICARCINOGENS -- Naturally Occurring Carcinogens -- Constitutive Exposures -- Derived -- Acquired -- Pass-Through -- Intentional Food Additives and Constituents of Spices -- Traditional Foods -- Synthetic Carcinogens -- Pesticide Residues in Foods -- Veterinary Drug Residues -- Packaging Materials -- Residues from Food Processing -- Direct Food Additives -- Anticarcinogens -- Fiber.

Micronutrients -- Non-Nutritive Constituents -- Comparisons of Exposure Predictions for Naturally Occurring and Synthetic Carcinogens -- MEASURES OF CARCINOGENIC POTENCY -- Correlation Between Cancer Potency and Other Measures of Toxicity -- Interpretation of Carcinogenic Potency -- ESTIMATING HUMAN CANCER RISKS -- Risk-Estimation Methods -- Uncertainty Analysis -- Mechanistic Considerations -- Toxicologically Insignificant Exposure Levels -- Risks of Joint Exposures and Mixtures -- DIETARY CANCER RISKS -- Overall Impact of Diet on Cancer -- Impact of Dietary Constituents on Human Cancer -- Role of Calories and Fat -- Excess Calories -- Fat -- Risk Estimates Derived from Epidemiologic Studies -- Risk Estimates Derived from Toxicological Studies -- Apportionment of Dietary Cancer Risk -- Risks of Naturally Occurring Versus Synthetic Carcinogens in the Diet -- Potency of Naturally Occurring and Synthetic Carcinogens -- Distribution of Potency -- Interpretation of Results -- HERP Approach -- Additional Comparisons -- SUMMARY AND CONCLUSIONS -- OVERALL CONCLUSIONS -- REFERENCES -- 6 Conclusions, Recommendations, and Future Directions -- CONCLUSIONS -- Complexity of the Diet -- Carcinogenicity and Anticarcinogenicity -- Synthetic Versus Naturally Occurring Carcinogens -- Models for Identifying Carcinogens and Anticarcinogens -- RECOMMENDATIONS -- Epidemiologic Studies and Human Exposure -- Testing -- Dietary Factors -- FUTURE DIRECTIONS -- Resources -- Fundamental Mechanistic Studies -- Epidemiology -- Rodent and In Vitro Assays -- Analytic Methods in Structure-Activity Analyses -- Engineering a More Optimal Diet -- CLOSING REMARKS -- REFERENCES -- Appendix A Selected Substances in Food Subjected to Some Degree of Carcinogenicity Testing in Anima ... -- REFERENCES -- Appendix B Agents with Potential Carcinogenic Activity and Their Occurrence in the Diet.

CAVEATS AND DISCLAIMERS -- TD01 ESTIMATION -- Appendix C Chemical Compounds Occurring in Dietary Plants that Have Been Reported to Inhibit Carcin.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.