Role of reactive oxygen species in the development of cytotoxicity with various forms of chewing tobacco and pan masala

Bagchi, Manashi; Balmoori, J.; Bagchi, Debasis; Stohs, Sidney J.; Chakrabarti, J.; Das, Dipak K.

doi:10.1016/s0300-483x(02)00357-8

Cited by 39 publications

(21 citation statements)

References 18 publications

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“…Pan masala is a dry, powdered mixture of areca nuts, catechu, lime, cardamom and unspecified flavouring agents, consumed with or without betel leaf, while pan flavouring is sprinkled on betel leaf or pan before consumption (Patel and Greydanus 1999;Chaudhry 1999;Bagchi et al 2002). Since saccharin is authorized in these commodities under the PFA Act of India (PFA 2003), this study on estimated daily intake of saccharin through pan masala and pan indicates that ADI is exceeded by 810 and 137%, respectively.…”

Section: Discussionmentioning

confidence: 95%

“…In India, pan masala and pan flavourings are consumed by large sections of the population (Chaudhry 1999;Patel and Greydanus 1999;Bagchi et al 2002). Pan masala is a dry, powdered mixture of areca nuts, catechu, lime, cardamom and unspecified flavouring agents, consumed with or without betel leaf, while pan flavouring is sprinkled on betel leaf or pan before consumption (Patel and Greydanus 1999;Chaudhry 1999;Bagchi et al 2002).…”

Section: Discussionmentioning

confidence: 99%

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Usage of saccharin in food products and its intake by the population of Lucknow, India

Tripathi

Khanna

Das

2006

Food Additives and Contaminants

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A survey of the usage patterns of the artificial sweetener, saccharin, in edible products and a study of its intake pattern in different population groups has been carried out. Of the different edible commodities, ice candy (87 samples) and crushed ice (14 samples), commonly consumed by children, and pan masala (16 samples) and pan flavourings (10 samples), consumed by the habitual population, were collected from different areas of Lucknow, India. Saccharin was extracted from the samples according to an AOAC method and analysed by HPLC. The consumption pattern of ice candy and crushed ice was determined for 6-20 year olds from a household dietary survey using the food frequency recall method (414 families having 1039 subjects). The consumption of pan masala and pan was assessed by a survey of habitual adult consumers comprising 782 and 1141 subjects, respectively. The average and maximum amounts of saccharin in pan masala samples were 12 750 and 24 300 mg kg-1, respectively, which are 1.6- and 3-fold higher than the maximum permitted levels allowed under Prevention of Food Adulteration (PFA) Act of India. In pan flavourings, the average and maximum amount of saccharin was 12.2 and 20.1%, i.e. 1.52- and 2.5-fold higher than the permissible limits of the PFA Act. The samples of ice candy and crushed ice showed average and maximum levels of 200 and 700 mg kg-1 and 280 and 460 mg kg-1, respectively. The average intake of saccharin through ice candy and crushed ice was less than 21% of the acceptable daily intake (ADI) (5 mg kg-1 body weight (bw) day-1). However, the maximum intake of saccharin, especially in the 6-10-year age group, contributed 57 and 68% of the ADI through ice candy and crushed ice, respectively. Maximum consumption of saccharin in all the age groups, if consuming both ice candy and crushed ice, results in exceeding the ADI by 54% for subjects in the 6-10-year age group. Hence, the 6-10-year age group population may be at risk of exceeding the ADI for saccharin. The average and maximum theoretical daily intake of saccharin through pan masala alone was 1.84 and 13.33 mg kg-1 bw day-1, contributing 37 and 267% of the ADI, whereas the estimated (maximum) daily intake was 810% of the ADI. The estimated maximum daily intake (EDI) of saccharin through pan was 6.87 mg kg-1 bw day-1, which was 137% of the ADI. Thus, individuals in the maximum consumption group for pan masala or pan may be susceptible to toxic effects of saccharin, including bladder distention, elevated urine osmolality and bladder cancer.

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Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

Usage of saccharin in food products and its intake by the population of Lucknow, India

Tripathi

Khanna

Das

2006

Food Additives and Contaminants

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“…[4] ROS induced lipid peroxidation causes a loss of cell homeostasis by modifying the structure and functions of cell membrane. [5] The most important characteristic of lipid peroxidation is to cause a considerable deoxyribose-nucleic acid malondialdehyde (DNA-MDA) adducts by interacting with cellular DNA.…”

Section: Introductionmentioning

confidence: 99%

Malondialdehyde Levels in Oral Sub Mucous Fibrosis: A Clinicopathological and Biochemical Study

et al. 2012

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Background:Oral submucous fibrosis is one of the most commonly occurring potentially malignant disorders in the South-East Asia. Levels of lipid peroxidation product malondialdehyde have been recently correlated with clinical grades of oral Submucous fibrosis.Aims:The aims of this study were to estimate the levels of malondialdehyde in serum, saliva and tissue in patients with oral submucous fibrosis, to correlate change in levels of malodialdehyde with the histopathological grading.Materials and Methods:The study group comprised of 65 clinically diagnosed and histopathologically confirmed cases of oral submucous fibrosis, 21 age and sex matched controls were also enrolled into the study. The serum saliva and tissue samples in the study groups were evaluated by the thiobarbutric acid reactive substances.Results:There was a significant difference between the serum and salivary malondialdehyde among the histopathological grades of oral submucous fibrosis. Tissue malonaldehyde levels were significantly higher as the grading progressed but tissue levels in grade 3 oral submucous fibrosis were lower than the controls.Conclusion:This decrease in tissue malonaldehyde could possibly be associated to collagen cross linking occurring during the advanced stages of oral submucous fibrosis.

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“…OSCC is also a prevalent disease in Taiwan as the fourth leading malignancy in male population (Lin et al, 2000Jeng et al, 2001;Kao et al, 2002;Lo et al, 2003;Wong et al, 2003). Areca was recently approved a carcinogen that produces oxidative stress and genotoxicity (Liu et al, 1996;Jeng et al, 2001;Bagchi et al, 2002;Sharma, 2003). Since buccal mucosa is the primary site for the insults of areca, buccal squamous cell carcinoma (BSCC) is the most common subset of OSCC accounting for more than 60% of OSCC in South Asians (Lin et al, 2000;Kao et al, 2002;Lo et al, 2003;Wong et al, 2003).…”

mentioning

confidence: 99%

Polymorphism in heme oxygenase-1 (HO-1) promoter is related to the risk of oral squamous cell carcinoma occurring on male areca chewers

Chang¹,

Lee²,

Yeh³

et al. 2004

Br J Cancer

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Role of reactive oxygen species in the development of cytotoxicity with various forms of chewing tobacco and pan masala

Cited by 39 publications

References 18 publications

Usage of saccharin in food products and its intake by the population of Lucknow, India

Usage of saccharin in food products and its intake by the population of Lucknow, India

Malondialdehyde Levels in Oral Sub Mucous Fibrosis: A Clinicopathological and Biochemical Study

Polymorphism in heme oxygenase-1 (HO-1) promoter is related to the risk of oral squamous cell carcinoma occurring on male areca chewers

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