Study on Some Harmful and Carcinogenic Compounds Formed in Meats
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- Englisch ausgewählt
Fr. 101.00
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Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
03.11.2019
Verlag
LAP LAMBERT Academic PublishingSeitenzahl
228
Maße (L/B/H)
22/15/1.4 cm
Gewicht
358 g
Sprache
Englisch
ISBN
978-620-2-07252-6
During the preparation, preservation and processing of food it is usually used means lead to the formation of harmful substances in the finished products cause many health problems (Sarhan et al., 2014). Cancer is a major burden of disease world-wide not only in developed countries, but also in developing countries. It is known that about 30-35% of all cancers are caused by diet (Meyskens et al., 2016). Several lines of evidence indicated that diet and nutrition can contribute to human cancer risk. Cancer is much less common in countries eating diets rich in plant foods. Because plants contain a variety amount of antioxidants and phytochemicals to protect the body, which that are ultimately responsible for cancer prevention or cancer risk (Khambete and Kumar 2014). Also, International Agency for Research on Cancer (IARC, 2015) reported that foods and dietary behaviors are thought to increase cancer risk, which is due in part to the consumption of meat products contained chemical additives. Several substances that formed in meat products such as N-nitrosamines and (NAs) polycyclic aromatic hydrocarbons (PAHs) compounds have been associated with increased risk of cancer.
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