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62 Cards in this Set
- Front
- Back
What is microbial foodborne illness?
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-Commonly called food poisoning
-Caused by an infectious agent (foodborne infection) or a poisonous substance (food intoxication) -Episodes far outnumber any other kind of food contamination |
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Effects of Food Processing on the Nutrients in Foods
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Most forms of processing aim to extend the usable life of a food
To preserve a food, a process must prevent three kinds of events: 1. Microbial growth 2. Oxidative changes 3. Enzymatic destruction |
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Modified Atmospheric Packaging (MAP)
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Today, in most grocery stores, shoppers can choose foods whose shelf life has been extended through innovative packaging
A preservation technique in which a perishable food is packaged in a gas-impermeable container from which air has been removed or to which another gas mixture has been added 1. prevents microbes from proliferating 2. prevents oxygen from deteriorating the food Advantage of MAP = replaces food additives Disadvantage of MAP = it is expensive |
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Indirect Food Additives and Direct Food Additives:
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Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling. (contaminants)
If a substance is added to a food for a specific purpose in that food, it is referred to as a direct additive. |
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Microwavable Packaging:
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Do not microwave packaging unless it is specifically intended to be..
microwaving packaging can lead to indirect additives because plastics can leech into your food. |
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Four main reasons additives are used in foods:
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1. To improve or maintain nutritional value.
-Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person's diet or lost in processing. -All products containing added nutrients must be appropriately labeled 2. To maintain freshness – therefore palatability and wholesomeness. -Antioxidants are preservatives that prevent fats and oils in baked goods and other foods from becoming rancid or developing an off-flavor. -They also prevent cut fresh fruits such as apples from turning brown when exposed to air. -Preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause foodborne illness, including life-threatening botulism. -The most widely used antimicrobial agents are salt and sugar. The work by withdrawing water from the food and microbes cannot grow without water. 3. To help in the processing and preparing of foods and maintain product consistency -Leavening agents that release acids when heated can react with baking soda to help cakes, biscuits and other goods to rise during baking. -Emulsifiers give products a consistent texture and prevent them from separating. -Stabilizers and thickeners give smooth uniform texture. -Anticaking agents help substances such as salt to flow freely. -Agents to control acidity/alkalinity of foods 4. To enhance flavor or impart desired color. -Many spices and natural and synthetic flavors enhance the taste of foods. -Colors, likewise, enhance the appearance of certain foods to meet consumer expectations. |
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The two common antimicrobial additives:
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Salt and Sugar.
They work by withdrawing water from food (microbes cannot grow without water) |
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The GRAS List:
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"Generally Recognized As Safe" List.
Many substances were exempted from complying with the FDA procedure when it was first instituted because they had been used for a long time and their use entailed no known hazards Some 700 substances were all put on the generally recognized as safe (GRAS) list When substantial scientific evidence or public outcry has questioned the safety of a GRAS list additive its safety has been reevaluated |
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Delaney Clause
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Substance found to cause cancer Even If This Level Is Not Humanly Possible to Consume
adopted in the US 40 years ago when scientists believed cancer was limited to radiation, tobacco smoke, and highly toxic chemicals In 1996, this act was eliminated from the law as it was realized that we cannot completely eliminate all cancer causing agents (carcinogens) or other toxins from food. |
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Health Canada and it's regulations on food additives:
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To obtain permission to use a new additive in food products manufacturers must satisfy government agencies that they are effective, can be detected and measured in the final food product.
The manufacturer must then study the effects of the additive when fed in large doses to animals under strictly controlled conditions to prove that is safe for human consumption. These additives are also periodically reviewed. Health Canada employs many people whose main job is helping to keep our food supply safe. For example, Health Canada conducts tests, sets standards, and enforces laws regulating food quality and processing. Health Canada inspectors make regular inspections to see that the laws are being followed. When manufacturers make a request to put food additives or color additives in foods, Health Canada reviews the chemicals' safety before deciding whether to approve the request. It also reviews, approves, and regulates animal drugs. |
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Margin of Safety:
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Between the Concentration Normally Used and That at Which a Hazard Exists
Most Additives That Involve Risks Are Allowed in Foods Only Have Levels 100 Times Below Those at Which the Risk Is Known to Be Zero |
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Toxicity vs. Hazard:
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Toxicity: The ability of a substance to harm living organisms
-a property of all substances Hazard: The capacity of a substance to produce injury under conditions of its use All substances can be toxic at some level of consumption They are called hazardous only if they are toxic in the amounts normally consumed |
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Why don't we take risks in color additives?
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Most additives used in foods offer benefits that outweigh their risks or that make the risks worth taking
Since color additives only enhance the appearance of foods without improving their health value or safety, no amount of risk may be deemed worth taking |
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Nitrites
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Added to meats and meat products to:
1. preserve their color 2. Enhance their flavor 3. Protect against bacterial growth In the human stomach, can be converted to nitrosamines -can cause cancer in animals -but... Reducing nitrates in consumed meats would make little difference in a person’s overall exposure to nitrosamine-related compounds -The average cigarette smoker inhales 100x the nitrosamines that the average bacon eater ingests (a beer drink ~5X as much) |
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How do antioxidants protect food?
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Food can go bad when it undergoes changes in color and flavor caused by exposure to oxygen in the air (oxidation)
Often these changes involve little hazard to health. But they damage the food's: -appearance -taste -nutritional quality Antioxidant preservatives protect food from this kind of spoilage |
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Examples of common antioxidant additives:
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1. Vitamin C
2. Vitamin E 3. Sulfites 4. BHA and BHT |
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Contaminant (def.)
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Any substance occurring in food by accident
Any food constituent not normally present |
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Antibiotics given to animals:
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Possible Benefits:
1. Helps Keep Food Animals Free From Disease and Suffering 2. Keeps the Cost of Food Low by Producing More Food Faster Risks: 1. Small Amounts of Drug May Remain in the Meat Eggs or Milk |
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Bovine Growth Hormone:
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Bovine somatotrophin (growth hormone) is used because it makes meat animals develop more meat and less fat.
It also increases milk production in dairy cows by 25% thereby requiring less feed. It is bovine and therefore not active in the human – it was tried to be used clinically in children to stimulate growth with no effect. The European Union and Canada ban the use of bST for milk cows -bST stimulates the release of insulin-like growth factor I (IGF-I) -The FDA has concluded that IGF-I levels from bST-treated cows are within the normal range of variation seen in milk from untreated cows and therefore that IGF-I from this source presents no additional risk |
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Irradiation
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Irradiation works by exposing food to gamma rays from radioactive compounds.
-Destroys bacteria and molds and insects and insect eggs. -The food does not become radioactive. -There appears to be minimal risk to safety or to nutrient content. -Labels are required to show that the food was irradiated. |
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Radiolytic Products:
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chemicals formed in foods by the irradiation process; deemed harmless
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Heavy Metal Contaminants
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Heavy Metal = any number of mineral ions- so called because they have a relatively high atomic weight
-many heavy metals are poisonous 1. arsenic 2. cadmium 3. mercury 4. lead |
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Bioaccumulation
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Bioaccumulation is the accumulation of a contaminant in the tissues of living things in greater amounts along the food chain.
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Mercury in Fish:
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Pregnant and lactating mothers and young children should limit consumption of freshwater fish caught by family and friends to one meal per week.
For adults one meal is six ounces of cooked fish or eight ounces uncooked fish; for a young child one meal is two ounces cooked fish or three ounces uncooked fish. FDA advises that women who are pregnant or could become pregnant, nursing mothers and young children not eat shark, swordfish, king mackerel, or tilefish. |
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Pesticides:
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Chemicals used to control insects, diseases, weeds, fungi, and other pests on crops and around animals
includes: herbicides, insecticides, and fungicides Benefits: Ensures an Adequate Affordable Food Supply Helps Prevent the Growth of Molds That May Be Harmful to Consumers Risks: Some Persist in Environment for Many Years Tolerance limit of pesticides is usually 1/100 to 1/1000 of the level found to cause no effect in laboratory animals |
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Biotechnology:
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Biotechnology represents a way of speeding up genetic selection. Food biotechnology is used to produce new strains of crops or animals that have desired traits such as improved resistance to disease and foods are resistant to spoilage.
Benefits: -Improves nutrition content Risks: -No new or unique risks have been found apart from allergy risks |
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Natural Toxicants:
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*Natural toxins are found in small quantities in foods and can have toxic effects when the foods are eaten in extreme quantities.
-Humans rarely suffer actual harm from such poisons but the potential for harm does exist Fava beans- unknown toxicant.. causes hemolysis Moldy Peanuts- aflatoxin... liver damage Moldy Rye- ergot... muscle contraction Raw Legumes- antitrypsin... blocks protein digestion Cabbage Family- goitrogen.. decreased thyroid hormone synthesis Green Potatoes- solanine... vomiting Charcoal Broiled Meats- benzopyrene... cancer Cured Meats- nitrates... cancer almonds, peach, apricot pits- cyanogens... headache and heart palpation |
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Microbes:
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(short for microorganisms)
Minute organisms too small to observe without a microscope (bacteria, viruses, etc) |
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5 Food Poisoning Causes
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1. Bacteria
2. Bacterial toxins 3. Bacterial spores 4. Viruses 5. Molds |
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Symptoms of food born illness:
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-vomiting
-diarrhea -abdominal pain -fever -headache -body ache |
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How quickly does sickness come on after consuming foodborne illness?
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Consuming dangerous foodborne bacteria will usually cause illness in one to three days after eating the contaminated food
sickness can occur within 20 minutes or up to six weeks later |
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Which foods are most likely to make people sick?
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1. Meats and Poultry
-Meats provide a moist, nutritious environment that is just right for microbial growth -Ground meat or poultry is handled more than meats left whole (this exposes it to more bacteria).. make sure it is cooked well done 2. Raw Produce: Fruits and vegetables can present a microbial threat unless they are thoroughly rinsed in running cold water to remove microbes before peeling, chopping, or eating 3. Seafood: A variety of microbial dangers may lurk in even normal-appearing seafood 4. Eggs: Raw, unpasteurized eggs are likely to be contaminated by Salmonella bacteria |
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Higher Risk Foods:
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-Baked or boil potatoes
-Plant foods that have been heat treated -Raw seed sprouts (alfalfa or bean sprouts) -Juices or cider that have not been heat treated -Rough skins of melons provide crevices that harbor bacteria *All produce should be rinsed thoroughly under running water for at least 10 seconds |
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4 Food Safety Tips:
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1. Keep hot foods hot
2. Keep cold foods cold 3. Keep Raw foods separate (prevent cross-contamination) 4. Keep your hands and the kitchen clean |
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How do Microbes in food cause illness in the body? (2 ways)
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Infection:Infectious agents infect and multiply in the tissues of the body
Intoxication: microorganism in food can produce either: 1. enterotoxins: poisons that act upon the mucous membranes 2. neurotoxins: poisons that act upon the nervoud system |
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Salmonella Infection:
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can cause:
-severe stomach pain -diarrhea -nausea -vomiting get sick from organism in generally 12 hrs after eating poultry, pork, eggs, unpasteurized orange juice, mangoes and uncooked sprouts Freezer won't kill Salmonella bacteria Survive on the cutting board for 12 days |
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Listeria monocytogenes
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-Grows at room temp or below
-Can result in miscarriage, fetal death, and severe illness or death of a newborn infant. -Listeria in found in unpasteurized milk, hot dogs and luncheon meats, soft cheeses -boil 2-3 minutes to kill |
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Botulism:
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*most infamous source of food toxicity
-toxin produced under anaerobic conditions -it is a problem in improperly canned foods -botulism quickly paralyzes muscles.. death can occur within 24 hours -botulism toxin is destroyed by heat (foods containing toxins can be rendered harmless after boiling for 10 minutes) -Spores in honey can cause health problems in young infants |
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Warning signs of botulism
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-difficulty breathing
-difficulty swallowing -double vision -weak muscles |
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Trichinella spiralis
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-Parasite in pork
-Cooking to Internal Temp of 170oF Destroys or freezing at 0 degrees F for 24 hours |
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E. coli
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Many strains of E. coli are harmless and are found naturally in the gut of humans and animals
New strain more resistant OH157 in meats and meat products |
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Streptococcal Infection:
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-Unpasteurized milk and poultry
-not very common -heat to 165 F Group A is flesh eating bacteria Group B has 50% mortality rate in children |
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Staphylococcal Infection
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*most common source of food toxicity
-Nausea, vomiting, abdominal cramps and diarrhea - acts within 3-8 hrs -Most common reported in ham, poultry, salted meats, potato and macaroni salads, creamed sauces |
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Hazard Analysis Critical Control Point (HACCP) plan
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A systematic plan to identify and correct potential microbial hazards in the manufacturing, distribution, and commercial use of food products
Since the implementation of the HACCP system U.S. contamination of -Poultry has declined by almost 50% -Ground beef has declined by almost 40% -Pork has declined by almost 25% |
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Who causes the majority of food poisoning cases?
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Consumer's (due to errors they make in handling foods after purchase)
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Pasteurization:
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A process of heating milk to kill many disease-causing organisms and make the milk safe for consumption
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Nutraceuticals:
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products produced from foods but sold in pills, powders, and other medicinal forms (i.e., garlic pills, lactobaccilli capsules)
Claim health benefits and/or provide protection against chronic disease beyond basic nutrition Are products that have been isolated or purified from foods Generally sold in medicinal forms not usually associated with food Demonstrated to have a physiological benefit or to provide protection against chronic disease |
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Functional Foods:
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Similar in appearance to conventional foods and are consumed as part of the usual diet
Have demonstrated physiological benefits, and/or reduce the risk of chronic disease beyond basic nutritional functions |
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Health Canada Final Policy Decision (1998)
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Structure/function and risk reduction claims for foods should be permitted, while all other products claiming to cure, treat, mitigate or prevent illness should continue to be regulated as drugs
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Dietary Supplements:
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Include Vitamins, Minerals, Herbs, Amino Acids and Other Dietary Substances
Used to Enhance the Normal Dietary Intake of Nutrients Are Available in Pill, Capsule, Tablet, Powder or Liquid Form |
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Probiotics:
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The maintenance of a healthy gut flora involves ingestion of friendly bacteria (probiotics)
Probiotic bacteria provide dietary benefits with limited nutritional value -compete with pathogenic bacteria in gut -direct immune stimulation |
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Phytochemicals
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Non-Nutrient Compounds in Plant Derived That Have Biological Activity in the Body
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Carotenoids:
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include alpha-carotene and beta-carotene, lutein, cryptoxanthin, and lycopene
found in many red, yellow, and orange fruits and vegetables. linked to a decreased risk of prostate, lung, stomach, and endometrial cancers |
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Lycopene:
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abundant in tomatoes and tomato products
may help prevent heart disease and cancer and especially prostate cancer. Cooked tomato products are higher in lycopene than raw, and it helps to consume a little fat, such as olive oil, to help your body absorb it. |
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Indoles
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found in cruciferous vegetables such as broccoli, cauliflower, brussel sprouts
Have potent anticancer properties especially breast cancer bind and detoxify cancer causing chemicals in the digestive tract |
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Flavonoids:
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Have blood thinning abilities
In grapes, apples, tea, and onions (protective ingredient in apples is quercetin- a type of flavonoid) |
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Isoflavones:
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isoflavones inhibit the growth of human breast cancer
in tofu and other soy-based food |
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Lignan:
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acts as an antioxidant to prevent the development of some cancers including breast, colon and prostate
found in berries, whole grains but the best source of lignan is flaxseed |
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Polyphenols:
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Have antioxidant, anticancer, antibacterial and antiviral properties.
Green, black, and oolong teas, coffee, red grapes, raisins, prunes and red wine contain large quantities of polyphenols |
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Catechins:
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Most of the polyphenols in green tea are catechins
Catechins are most effective agent against skin inflammation and breast, prostate and skin cancers Drinking four or more cups of green tea a day may help against skin cancer. |
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Resveratrol:
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Inhibits cancer growth by preventing DNA damage, the transformation of a normal cell into a cancerous one, and the growth and spread of tumor cells
found in grapes |
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Drawbacks of dietary supplements:
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1. Few Advertised Health Claims Are Substantiated by Solid Scientific Evidence
2. Dietary supplements containing garlic, ginseng, fish oils may cause internal bleeding and surgical complications when combined with certain medications 3. They may also interfere with certain medications |