64 RAKOTVORNE KEMIKALIJE V HRANI Urška Blaznik, Mojca Fuart Gatnik Povzetek UVOD Take 65 nastajajo v procesih priprave hrane. Tako je bilo na primer šele v letu 2002 ne kemikalije in njihove mešanice in njihov pomen pri nastanku raka so še katere obstaja sum, do so rakotvorne, še posebej zahtevno. Za uspešno obvladovanje rakotvornih kemikalij je nujna postavitev prioritet, je v nadaljevanju predstavljena ocena vrednosti mejne izpostavljenosti Disability Adjusted Life Years izpostavljenimi primeri. S spoznavanjem nastajanja raka se je spreminjal tudi pristop k obravnavi nek in razvoj tumorjev; delujejo kot spodbujevalci rasti tumorjev, hormonski penost in vnetje Starejša primera prepoznanih rakotvornih kemikalij v hrani sta dovoljena 66 organ/testna vrsta [mg/kg telesne mase] E 954 najvišje anizol E 320 najvišje konzervansi 2 3 najvišje seznam številna mesta mikotoksinov 67 Saharin (E 954) Scientific Committee for Food, European Food Safety Authority Acceptable Daily Intake, Butilirani hidroksianizol (BHA, E 320) 68 izdelkov iz Velike Britanije (t.i. breakfast sausages). Barvilo se v telesu presnovi do anilina, za katerega je dokazana rakotvornost, poleg tega ni Nitriti/nitrati (E 249–E 252) Clostridium botulinum 69 Arome, primer furfurala in arom dima Threshold of Toxicological Concern in vitro 70 jemo kot dioksinom podobni PCB dioksinom nepodobni PCB 71 Mikotoksini – ohratoksin A 72 as low as reasonable achievable Cancer Risk meje izpostavljenosti Margin Of Exposure 73 organ B1, M1 suho sadje in mejne sadja in mejne in mejne vode mejne Mikotoksini – aflatoksini 74 Akrilamid 75 Etilkarbamat Joint FAO/WHO Expert Committee on Food Additives in vitro in in vivo 76 izpostavljenosti ter spremljanje vsebnosti v hrani in okolju je pomembna Kovine – primer arzena v anorganski obliki 77 Pesticidi – primer glifosata Glifosat in vitro in in vivo 78 loškimi raziskavami. Ko so karcinogeni prepoznani in je znan njihov meha- nizem delovanja, so na vrsti ukrepi, ki naj bi obvladali njihovo pojavljanje v temeljijo na oceni tveganja, ki izhaja iz podatkov, ki so trenutno na voljo. Ti Kljub temu da so kemijski dejavniki v hrani pogosto predstavljeni in zaznani velikokrat prevladajo nad tveganji. LITERATURA 1. Uredba (ES) št. 178/2002 Evropskega parlamenta in sveta, z dne 28. januarja 2002, o za varnost hrane in postopkih, ki zadevajo varnost hrane. Pridobljeno 16. 8. 2016 s 2. Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnquist M. Analysis of acrylamide, a eu/food/fs/sc/oldcomm7/out26_en.pdf. 79 13. Walker R. Nitrates, nitrites and N-nitroso compounds: a review of the occurence in food and diet, and toxicological implications. Food Add Contam 1990; 7: 717–68. 14. Grosse Y, Baan R, Straif K, Secretan B, El Ghissassi F, Cogliano V. WHO International agency for research on cancer. Monograph working group. Carcinogenicity of nitrate, nitrite and cyanobacterial peptide toxins. Lancet Oncol 2006; 7: 628–9. 15. Scientific opinion of the Panel on contaminants in the food chain. Nitrate in vegetables. EFSA J 2008; 689: 1–79. 16. Barlow S. Threshold of toxicological concern: A tool for assessing substances of unknown toxicity present at low levels in the diet. ILSI Europe Concise Monograph Series 2005; ILSI Europe, Brussels. 17. Commission decision 1999/217/EC as regards the register of flavouring substances used in or on foodstufs. C 2002/113/EC. OJ L49: 1–160. 18. Extracts from first report on chemically defined flavouring substances. Annex 6 to the minutes of the 98th meeting of the Scientific Committee on Food, 1995. 19. Opinion of the Scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the Commission related to furfural and furfural diethylacetal. EFSA J 2004, 67: 1–27. 20. European commision. Food safety. Food improvement agents. Pridobljeno 16. 8. 2016 s spletne strani: http://ec.europa.eu/food/safety/food_improvement_agents/flavourings/eu _lists_flavourings/index_en.htm. 21. Carcinogenicity of consumption of red and processed meat. Lancet 2015; 16:1599– 1600. Pridobljeno 16. 8. 2016 s spletne strani: http://www.thelancet.com/pdfs/journals/ lanonc/PIIS1470-2045%2815%2900444-1.pdf 22. Hernández ÁR, Boada LD, Mendoza Z, Ruiz-Suárez N, Valerón PF, Camacho M, et al. Consumption of organic meat does not diminish the carcinogenic potential associated with the intake of persistent organic pollutants (POPs). Environ Sci Pollut Res Int 2015; 19. ribah in školjkah = Hazard assessment of chemical contaminants that may be present in fish and bivalve molluscs. Enboz, 2016; 6: 16–28. Pridobljeno 16. 8. 2016 s spletne strani: http://www.nijz.si/sites/www.nijz.si/files/uploaded/enboz_junij_2016_0.pdf. 24. World health organization. Dioxins and their effects on human health. Pridobljeno 16. 8. 2016 spletne strani: http://www.who.int/mediacentre/factsheets/fs225/en/. 25. Shin ES, Kim J, Choi SD, Kang YW, Chang YS. Estimated dietary intake and risk assessment of polychlorinated dibenzo-p-dioxins and dibenzofuran s a n d d i o x i n - l i k e polychlorinated biphenyls from fish consumption in the Korean general population. Chemosphere 2016; 146: 419–25. cereals and cereal products in Slovenia – Official control of foods in the years 2008– 2012. Food Control 2015; 50: 157–65. 27. Commission regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. OJ 2006, L 364, 5–24. 28. Opinion of the Scientific Panel on Contaminants in the Food Chain on a request from the Commission related to Ochratoxin A in food. The EFSA Journal 2006; 365: 1–56. 29. Pratt I, Barlow S, Kleiner J, Larsen JC. The influence of thresholds on the risk asses- sment of carcinogens in food. Mutat Res. 2009; 678(2): 113–7. 30. Guidelines for Carcinogen Risk Assessment. EPA/630/P-03/001, F. March 2005. Prido- bljeno 16. 8. 2016 s spletne strani https://www.epa.gov/sites/production/files/2013-09/ documents/cancer_guidelines_final_3-25-05.pdf. 80 31. Opinion of the Scientific Committee on a request from EFSA related to a harmonised approach for risk assessment of substances which are both genotoxic and carcinogenic. EFSA J 2005; 282: 1–31. 32. Principles and methods for the risk assessment of chemicals in food. Chapter 7: Risk Characterisation. World Health Organization 2009. 33. Opinion of the Scientific panel on contaminants in the food chain on a request from the Commission related to the potential increase of consumer health risk by a possible in- crease of the existing maximum levels for aflatoxins in almonds, hazelnuts and pistachios and derived products. EFSA J 2007; 446: 1 – 127. 34. Ministrstvo za kmetijstvo, gozdarstvo in prehrano. Uprava za varno hrano, veterinarstvo 2015. Pridobljeno 16. 8. 2016 s spletne strani http://www.uvhvvr.gov.si/si/delovna_pod rocja/zivila/onesnazevala_v_zivilih/. 35. Biedermann M, Grob K. Model studies on acrylamide formation in potato, wheat flour and corn starch. Mitteilungen aus Lebensmitteluntersuchung und Hygiene 2003; 94: 406–22. 36. Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. Analysis of acrylamide, car- cinogen formed in heated foodstuffs. J Agric Food Chem 2002; 50: 4998–5006. 37. Scientific opinion on acrylamide in food. EFSA J 2015;13 (6): 4104–425. 38. Ethyl carbamate and hydrocyanic acid in food and beverages. Scientific opinion of the Panel on Contaminants. EFSA J 2007; 551: 1–44. 2015. Pridobljeno 16. 8. 2016 s spletne strani http://www.nijz.si/sites/www.nijz.si/files /uploaded/enboz_pah_3.pdf. 40. Lee J-G, Kim S-Y, Moon J-S, Kim S-H, Kang D-H, Yoon H-J. Effect of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chem 2016; 199: 632–8. 41. Culp SJ, Gaylor DW, Sheldon WG, Goldstein LS, Beland FA. A comparison of the tumours induced by coal tar and benzo[a]pyrene in a 2-year bioassay. Carcinogenesis 1998; 19: 117–24. 42. World health organization. International agency for research on cancer. Agents classified by the IARC monographs. Pridobljeno 16. 8 2016 s spletne strani https://monographs. 43. Scientific opinion of the Panel on contaminants in the food chain on a request from the Euro- pean commission on polycyclic aromatic hydrocarbons in food. EFSA J 2008; 724: 1–114. 44. World health organization. Arsenic. Pridobljeno 16. 8. 2016 s spletne strani http://www. who.int/mediacentre/factsheets/fs372/en/. 45. Scientific opinion on arsenic in food. EFSA J 2009; 7 (10): 1351–550. using chemoinformatics: Examples from the IARC Monographs on pesticides. Environ Health Persp 2016; advance publication. 47. Conclusion on the peer review of the pesticide risk assessment of the active substance glyphosate. EFSA J 2015; 13 (11): 4302–409. bljeno 16. 8. 2016 s spletne strani http://www.nijz.si/sl/ostanki-herbicida-glifosata-v- nemskem-pivu. 49. Portier JC, Armstrong BK, Baguley B, Baur X, Belyaev I, Belle R, et al. Differences in the carcinogenic evaluation of glyphosate between the International Agency for research on cancer (IARC) and the European food safety authority (EFSA). J Epidemiol Community Health doi:10.1136/jech-2015-207005.