Chronic toxicity/carcinogenicity study of trans-anethole in rats

Truhaut, R; Bourhis, B. Le; Attia, Mahmoud; Glomot, R.; Newman, John C.; Caldwell, John

doi:10.1016/0278-6915(89)90086-0

“…Moreover, other French studies did not distinguish aniseed aperitifs from other aperitifs, and showed that aperitifs appeared to have less effect than other beverages (Tuyns et al, 1979;Breslow and Day, 1980). Our results point to the possible responsibility of a component unique to aniseed (Truhaut et al, 1989;Newberne et al, 1989). The independent effect of beer is the most consistent result in all studies, whether it is the most common alcoholic beverage (Segal et al, 1988;Adelhart et al, 1985) or not (Pottern et al, 1981;Mettlin et al, 1981;Wynder and Bross, 1961).…”

Section: Discussionsupporting

confidence: 78%

Oesophageal cancer in France: Potential importance of hot alcoholic drinks

Launoy

¹

,

Milan

²

,

Day

³

et al. 1997

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In France, major geographic variation exists in the incidence of oesophageal cancer, the highest incidence being reported in Normandy and Brittany. The role of alcohol in the risk of oesophageal cancer is well established in Western countries. One possible explanation for geographical variation of incidence is that higher incidence of oesophageal cancer is due to specific local alcoholic beverages. The aim of this study was to determine whether different types of alcoholic beverages exert different effects on the risk of oesophageal cancer, and whether the variation of incidence in France is due to variation in local drinking behaviour. We conducted a multicentre case-control study in 3 regions of France (Normandy, Burgundy and Midi-Pyrené es), among which there is a 5-fold variation in incidence. We selected 208 cases and 399 controls, all males. During the interview, the subject's entire alcohol history was reconstituted, noting each type of alcoholic beverage consumed throughout life. The link between the risk of oesophageal cancer and alcohol varies greatly according to the type of alcoholic beverage, with aniseed aperitifs, hot spirits (especially hot Calvados) and beer carrying the highest risk. Consumption of hot Calvados appeared to explain about 2 ⁄3 of the inter-regional and urban/ rural differences in incidence, whereas total alcohol intake explained less than 1 ⁄5. Even after adjustment for all other alcoholic beverages, consumption of hot calvados explained almost half of the peak in incidence of oesophageal cancer in the Northwest of France, as well as half of the urban/rural differences in incidence. Int.

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“…aperitifs. The results of experimental studies are conflicting, but trans-anethol, a flavouring substance present in the essential oils of a variety of plants, is a candidate (Truhaut et al, 1989;Newberne et al, 1989). The independent effect of beer is the most consistent result in all studies, whether it is the most common alcoholic beverage (Segal et al, 1988;Adelhart et al, 1985) or not (Pottern et al, 1981;Mettlin et al, 1981;Wynder and Bross, 1961).…”

Section: Discussionmentioning

confidence: 99%

Oesophageal cancer in France: Potential importance of hot alcoholic drinks

Launoy¹,

Milan²,

Day³

et al. 1997

View full text Add to dashboard Cite

In France, major geographic variation exists in the incidence of oesophageal cancer, the highest incidence being reported in Normandy and Brittany. The role of alcohol in the risk of oesophageal cancer is well established in Western countries. One possible explanation for geographical variation of incidence is that higher incidence of oesophageal cancer is due to specific local alcoholic beverages. The aim of this study was to determine whether different types of alcoholic beverages exert different effects on the risk of oesophageal cancer, and whether the variation of incidence in France is due to variation in local drinking behaviour. We conducted a multicentre case-control study in 3 regions of France (Normandy, Burgundy and Midi-Pyrené es), among which there is a 5-fold variation in incidence. We selected 208 cases and 399 controls, all males. During the interview, the subject's entire alcohol history was reconstituted, noting each type of alcoholic beverage consumed throughout life. The link between the risk of oesophageal cancer and alcohol varies greatly according to the type of alcoholic beverage, with aniseed aperitifs, hot spirits (especially hot Calvados) and beer carrying the highest risk. Consumption of hot Calvados appeared to explain about 2 ⁄3 of the inter-regional and urban/ rural differences in incidence, whereas total alcohol intake explained less than 1 ⁄5. Even after adjustment for all other alcoholic beverages, consumption of hot calvados explained almost half of the peak in incidence of oesophageal cancer in the Northwest of France, as well as half of the urban/rural differences in incidence. Int.

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“…The FEEDAP Panel noted that a no adverse effect level of 172 mg/kg per day was derived from a chronic study in rat (Truhaut et al, 1989). 23 However, the Panel did not have access to this study and concluded on a safe level using the threshold of toxicological concern (TTC) approach.…”

mentioning

confidence: 99%

Safety and efficacy of BIOSTRONG® 510 (essential oil of thyme and star anise) for chickens and minor avian species for fattening and rearing to point of lay

2016

EFS2

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Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of the product BIOSTRONG ® 510 (essential oil from thyme and star anise, crushed dried spices and crushed dried herbs), when used as a feed additive for chickens for fattening and rearing to point of lay and minor avian species for fattening and rearing to point of lay. BIOSTRONG ® 510 is a preparation of partially microencapsulated essential oils from thyme and star anise, dried herbs and dried spices. The FEEDAP Panel concludes that BIOSTRONG ® 510 is safe for chickens for fattening at the proposed conditions of use and that this conclusion can be extended to chickens reared for laying and extrapolated to all minor poultry species for fattening and reared to point of lay. The FEEDAP Panel concludes that the use of BIOSTRONG ® 510 as an additive in the feed for chickens for fattening does not present risk for the consumer of meat and meat products. Irritancy studies have not been provided, however, because of the content of saponins, the FEEDAP Panel assumes that the additive is highly irritant to mucous membranes, and considers that measures to minimise exposure by all routes are necessary for the handling of this product. The use of BIOSTRONG ® 510 at the recommended levels is not considered to be a risk for the environment. The FEEDAP Panel considers that BIOSTRONG ® 510 has the potential to be efficacious in improving performance of chickens for fattening. This conclusion can be extended to chickens reared for laying and extrapolated to all minor poultry species for fattening and reared to point of lay at the same dose.

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Chronic toxicity/carcinogenicity study of trans-anethole in rats

Cited by 51 publications

References 10 publications

Oesophageal cancer in France: Potential importance of hot alcoholic drinks

Oesophageal cancer in France: Potential importance of hot alcoholic drinks

Oesophageal cancer in France: Potential importance of hot alcoholic drinks

Safety and efficacy of BIOSTRONG® 510 (essential oil of thyme and star anise) for chickens and minor avian species for fattening and rearing to point of lay

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