Endocrine-active and endocrine-disrupting compounds in food – occurrence, formation and relevance

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Constanze Stiefel , Florian Stintzing
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引用次数: 2

Abstract

Over the last decades, global concerns regarding possible adverse health effects of chemical pollutants on the hormonal systems of living organisms in wildlife and humans are constantly growing. Endocrine-active and endocrine-disrupting chemicals (EDC) belong to a heterogeneous class of exogenous chemicals, including various persistent anthropogenic contaminants, pesticides, distinct substances used in consumer products, and also natural compounds. Exposure through the food chain is considered essential for most EDC, while they may enter the food chain as residues from animal- or plant-based food production (e.g. pesticides or pharmaceutical residues), may be released from food contact materials, may be present due to natural contamination (e.g. mycoestrogens), may enter via a polluted environment and also as natural plant food ingredients (e.g. phytoestrogens). The complexity of the subject is due to: a) the ubiquitous occurrence and hardly possible avoidance of many substances with supposed endocrine properties, b) the scientific disagreement among experts and the huge number of partly controversial study outcomes and c) the increasing pressure of the public, necessitating a higher level of transparency and clear-cut orientation with respect to avoidance and reduction strategies.

In this light, the current review intends to provide an overview of the historical and regulatory developments regarding the topic of EDC, discusses the important difference between endocrine-active and disruptive substances and presents some key characteristics of endocrine acting substances for a better understanding of their relevance for the food chain including possible long-term effects, windows of sensitivity, low-dose and possible “cocktail” effects. In addition, a comprehensive overview on the different exposure paths of endocrine-active and disruptive substances in the food chain is given, with both a focus on naturally occurring food ingredients and possible contaminations from external sources.

食物中的内分泌活性和内分泌干扰化合物——发生、形成和相关性
在过去的几十年里,全球对化学污染物可能对野生动物和人类活体激素系统产生的不利健康影响的担忧不断增加。内分泌活性和内分泌干扰化学物质(EDC)属于一类异质的外源性化学物质,包括各种持久性人为污染物、杀虫剂、消费品中使用的不同物质,以及天然化合物。通过食物链暴露对大多数EDC来说是必不可少的,而它们可能作为动物或植物性食品生产的残留物(如杀虫剂或药物残留物)进入食物链,可能从食品接触材料中释放,可能由于自然污染而存在(如真菌雌激素),可能通过受污染的环境进入,也可能作为天然植物食品成分(如植物雌激素)进入。该主题的复杂性是由于:a)许多具有假定内分泌特性的物质普遍存在,而且几乎不可能避免,b)专家之间的科学分歧和大量部分有争议的研究结果,以及c)公众的压力越来越大,必须在规避和减少战略方面有更高的透明度和明确的方向。有鉴于此,本综述旨在概述EDC主题的历史和监管发展,讨论内分泌活性物质和破坏性物质之间的重要区别,并提出内分泌作用物质的一些关键特征,以更好地了解其与食物链的相关性,包括可能的长期影响,敏感性窗口、低剂量和可能的“鸡尾酒”效应。此外,还全面概述了食物链中内分泌活性物质和破坏性物质的不同暴露途径,重点关注天然食品成分和可能的外部污染。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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