Intake of phenolic antioxidants from foods in Canada

Kirkpatrick, Diane; Lauer, B. H.

doi:10.1016/0278-6915(86)90285-1

Cited by 39 publications

(16 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…10 times) lower than the intakes estimated in other studies (Kirkpatrick and Lauer, 1986;Van Dokkum et al, 1982;Verhagen et al, 1990a). In our study, intake values are only based on the consumption of mayonnaise and other creamy salad dressings.…”

Section: Interpretation Of ®Ndingscontrasting

confidence: 64%

“…The dietary intake of BHA in Canada was estimated using dietary recall data on food consumption and maximum permitted use levels for this antioxidant. The BHA intake ranged from 5.5 to 12.1 mg/person/ day or 0.13 to 0.39 mg/kg body weight/day (Kirkpatrick and Lauer, 1986). In the latter studies, daily intake of BHA and BHT are probably overestimated.…”

Section: Interpretation Of ®Ndingsmentioning

confidence: 90%

See 1 more Smart Citation

Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study

Botterweck

Verhagen²,

Goldbohm³

et al. 2000

Food and Chemical Toxicology

382

188

View full text Add to dashboard Cite

AbstractÐBoth carcinogenic and anticarcinogenic properties have been reported for the synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The association between dietary intake of BHA and BHT and stomach cancer risk was investigated in the Netherlands Cohort Study (NLCS) that started in 1986 among 120,852 men and women aged 55 to 69 years. A semi-quantitative food frequency questionnaire was used to assess food consumption. Information on BHA or BHT content of cooking fats, oils, mayonnaise and other creamy salad dressings and dried soups was obtained by chemical analysis, a Dutch database of food additives (ALBA) and the Dutch Compendium of Foods and Diet Products. After 6.3 years of follow-up, complete data on BHA and BHT intake of 192 incident stomach cancer cases and 2035 subcohort members were available for case-cohort analysis. Mean intake of BHA or BHT among subcohort members was 105 and 351 "g/day, respectively. For consumption of mayonnaise and other creamy salad dressings with BHA or BHT no association with stomach cancer risk was observed. A statistically non-signi®cant decrease in stomach cancer risk was observed with increasing BHA and BHT intake [rate ratio (RR) highest/lowest intake of BHA=0.57 (95% con®dence interval (CI): 0.25±1.30] and BHT=0.74 (95% CI: 0.38±1.43). In this study, no signi®cant association with stomach cancer risk was found for usual intake of low levels of BHA and BHT. #

show abstract

Section: Interpretation Of ®Ndingscontrasting

confidence: 64%

Section: Interpretation Of ®Ndingsmentioning

confidence: 90%

Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study

Botterweck

Verhagen²,

Goldbohm³

et al. 2000

Food and Chemical Toxicology

382

188

View full text Add to dashboard Cite

show abstract

“…The potential dietary intake of BHA in Canada was estimated using dietary recall data on food consumption and maximum permitted use levels for this antioxidant. Based on these estimates, it was concluded that the dietary intake of BHA and other permitted phenolic antioxidants (BHT and propyl gallate) is unlikely to exceed 1 mg/kg body weight/day and on average is less than 0.4 mg/kg body weight/day (Kirkpatrick & Lauer, 1986). Joint FAO/ WHO Expert Committee on Food Additives (JECFA) reported that the acceptable daily intake (ADI) of BHA is 0 to 0.5 mg/kg (Leclercq, Arcella, & Turrini, 2000;Shahidi & Wanasundara, 1992).…”

Section: Butylated Hydroxyanisole (Bha)mentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,234

1,342

View full text Add to dashboard Cite

Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

show abstract

“…The actual effect of BHA and BHT on human cancer risk is, however, unknown. Based on the amount of BHA and BHT in human diets (102), it can be estimated that the amounts that have been used in chemoprevention studies in rodents are about a thousand times higher than human intake of BHA and/or BHT. This indicates that further study the effect of very low doses of BHA and BHT on chemically induced tumorigenesis in various organs of rodent is needed.…”

Section: Synthetic Phenolic Antioxidants-butylated Hydroxyanisole Andmentioning

confidence: 99%

Phenolic Compounds in Food and Cancer Prevention

Huang

Ferraro

1992

ACS Symposium Series

183

102

View full text Add to dashboard Cite

Intake of phenolic antioxidants from foods in Canada

Cited by 39 publications

References 0 publications

Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study

Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Phenolic Compounds in Food and Cancer Prevention

Contact Info

Product

Resources

About