Comments on Toxicology最新文献_第4页

Nutritional Aspects of Fish Compared with Other Protein Sources 鱼类与其他蛋白质来源比较的营养方面

Comments on Toxicology Pub Date : 2002-07-01 DOI: 10.1080/08865140215065

J. Sheeshka, E. Murkin

{"title":"Nutritional Aspects of Fish Compared with Other Protein Sources","authors":"J. Sheeshka, E. Murkin","doi":"10.1080/08865140215065","DOIUrl":"https://doi.org/10.1080/08865140215065","url":null,"abstract":"This article presents an overview of the consumption rates and nutritional benefits of eating fish. While its specific contributions to the nutritional quality of the diet depend upon the amount of fish (versus other foods) and species (fatty versus lean) consumed, it is most valued as a ‘‘protein food.’’ The Biological Value and Protein Efficiency Ratio, indices of the amino acid profile and ability to support growth, are higher for fish than for beef, pork, chicken, and milk proteins. In addition, the types and proportions of dietary fats are generally more ‘‘heart healthy’’ than the fats found in other protein foods. Approximately 50% of the fatty acids in lean fish (e.g., walleye and yellow perch) and 25% in fattier fish (e.g., channel catfish and rainbow trout) are polyunsaturated fatty acids. The amount of saturated fatty acids, associated with increased risk of heart disease, tends to be relatively constant across fish species, at about 25% (Sabry, 1990). In contrast, the polyunsaturated and saturated fatty acids in beef are 4–10% and 40–45%, respectively, of the total fatty acids present. Fish also is valued as a source of omega-3 (n-3) fatty acids, very longchain polyunsaturated fatty acids that are critical for the development of the brain and retina and that may be protective of some chronic diseases. Eicosapentanoic acid (EPA) (20:5 n-3) and docosahexanoic acid (DHA) (22:6 n-3), which account for approximately 90% of the polyunsaturated fatty acids in fish species from the North Atlantic and North Pacific (Sabry, 1990), are absent or present in much lower amounts in other foods. The amount of cholesterol found in fish is comparable to levels in beef, pork, and","PeriodicalId":402874,"journal":{"name":"Comments on Toxicology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117354287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 41

Introduction--Comparative Dietary Risk: Balance the Risk and Benefits of Fish Consumption 介绍-比较饮食风险:平衡鱼类消费的风险和收益

Comments on Toxicology Pub Date : 2002-07-01 DOI: 10.1080/08865140215062

J. Patterson

{"title":"Introduction--Comparative Dietary Risk: Balance the Risk and Benefits of Fish Consumption","authors":"J. Patterson","doi":"10.1080/08865140215062","DOIUrl":"https://doi.org/10.1080/08865140215062","url":null,"abstract":"Toxic chemicals from point sources such as industrial or municipal discharges, and from nonpoint sources such as agricultural runoff, have contaminated some surface waters and their sediments across the United States (U.S. EPA, 1992a,b; Schmitt and Brumbaugh, 1990; Schmitt et al., 1990). In addition, naturally occurring chemicals such as mercury also can contaminate waters and sediments. Many of these pollutants concentrate in fish tissues by accumulating in fat or binding to muscle. These contaminants found in fish may pose health risks to people eating the fish. Those eating higher than average amounts of fish, such as sport and subsistence anglers, are at a potential greater risk from eating contaminated fish than the general population. In an effort to protect public health, state, local, and federal agencies and tribes issue fish consumption advisories, when necessary, that usually recommend limits on the number of fish meals that can be safely consumed within a specified time period (U.S. EPA, 1997b; Reinert et al., 1996; Dourson and Clark, 1990). These advisories are often issued for certain species of fish from specific bodies of water, to address local contamination.","PeriodicalId":402874,"journal":{"name":"Comments on Toxicology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125905006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 78

Health Risks from Eating Contaminated Fish 食用受污染鱼类对健康的危害

Comments on Toxicology Pub Date : 2002-07-01 DOI: 10.1080/08865140215061

M. Dourson, P. Price, J. Unrine

引用次数: 3

Framework and Case Studies 架构及个案研究

Comments on Toxicology Pub Date : 2002-07-01 DOI: 10.1080/08865140215066

P. D. Anderson, M. Dourson, J. Unrine, J. Sheeshka, E. Murkin, Jerry Stober

引用次数: 20

Digestive Stability in the Context of Assessing the Potential Allergenicity of Food Proteins 在评估食物蛋白质潜在致敏性的背景下的消化稳定性

Comments on Toxicology Pub Date : 2002-05-01 DOI: 10.1080/08865140214384

G. Bannon, R. Goodman, J. Leach, E. Rice, R. Fuchs, J. Astwood

引用次数: 47

Bioinformatic Methods for Identifying Known or Potential Allergens in the Safety Assessment of Genetically Modified Crops 转基因作物安全性评估中已知或潜在过敏原鉴定的生物信息学方法

Comments on Toxicology Pub Date : 2002-05-01 DOI: 10.1080/08865140214386

R. Goodman, A. Silvanovich, R. Hileman, G. Bannon, E. Rice, J. Astwood

引用次数: 19

Food Allergy Safety Assessment: An Introduction 食物过敏安全评估简介

Comments on Toxicology Pub Date : 2002-05-01 DOI: 10.1080/08865140214380

I. Kimber, R. Dearman

{"title":"Food Allergy Safety Assessment: An Introduction","authors":"I. Kimber, R. Dearman","doi":"10.1080/08865140214380","DOIUrl":"https://doi.org/10.1080/08865140214380","url":null,"abstract":"Food allergy is a common, important, and probably increasing health problem that currently affects between 1% and 2% of adults and approximately 5% of children in North America and Europe (1). With an increasing interest in the development of novel foods, including those derived from genetically modified crops, some debate has developed about possible sources of adverse health effects and the need for appropriate safety assessment strategies (2–8). A major focus of attention has been the potential for allergenicity, and particularly consideration of whether novel proteins expressed in transgenic plants will be able to induce de novo sensitization and=or elicit allergic reactions in those who are already sensitized (9–14). The need for accurate assessments of the allergenic potential of novel proteins provides toxicologists with some significant, but nevertheless intriguing, challenges. One of the major issues is the basis for differences between proteins with respect to sensitization potential. Although something is known of the physicochemical features that characterize chemical allergens, the properties that confer on proteins the ability to cause allergic sensitization are less well defined (15). Clearly, a more detailed appreciation of the molecular, structural, and functional requirements for the effective induction of sensitization will facilitate new approaches to safety assessment in the future. In the meantime, however, a battery of experimental methods are available that collectively provide a sound basis for the identification and characterization of proteins that have an inherent potential to cause sensitization. The majority of these were included in a decision tree approach to allergenicity assessment that was recommended by a task force of the International Food Biotechnology Council and the Allergy and Immunology Institute of the International Life Sciences Institute (16). This represented the first coherent and systematic strategy for evaluating the sensitizing potential of novel","PeriodicalId":402874,"journal":{"name":"Comments on Toxicology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122730978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Protein Allergenicity: Mouse Models 蛋白质致敏性:小鼠模型

Comments on Toxicology Pub Date : 2002-05-01 DOI: 10.1080/08865140214385

R. Dearman, I. Kimber, D. Basketter

{"title":"Protein Allergenicity: Mouse Models","authors":"R. Dearman, I. Kimber, D. Basketter","doi":"10.1080/08865140214385","DOIUrl":"https://doi.org/10.1080/08865140214385","url":null,"abstract":"As described in previous articles, there is a need to identify and characterize the allergenic potential of novel proteins introduced into genetically modified crop plants. In 1996, a collaboration between the International Life Sciences Institute (ILSI) Allergy and Immunology Institute and the International Food Biotechnology Council (IFBC) outlined the first systematic approach for such allergenicity testing (1). A hierarchical strategy was proposed that incorporated consideration of the serological identity of the protein of interest with known human allergens; examination of amino acid homology with, and=or structural similarity to, allergenic proteins; and measurement of the stability (digestibility) of the protein in a simulated gastric fluid (1–3). It was recognized at the time that there were no suitable animal models that could be used in concert with the approaches summarized above. There has, however, been rapid progress in this area over the past few years, and several methods are now under development based upon measurement of serological responses induced in rats (see Knippels and Penninks, this issue) or in mice, the subject of this article. This progress has been acknowledged recently in a re-evaluation of the 1996 ILSI=IFBC decision tree reported by the joint Food and Agricultural Organization of the United Nations and the World Health Organization (FAO=WHO) Expert Consultative Committee on the Allergenicity of Foods Derived from Biotechnology (4), which concluded that there is sufficient evidence that some animal models are likely to provide valuable information regarding the potential allergenicity of foods.","PeriodicalId":402874,"journal":{"name":"Comments on Toxicology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127647856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Immunotoxicological Aspects of Food Allergy 食物过敏的免疫毒理学方面

Comments on Toxicology Pub Date : 2002-05-01 DOI: 10.1080/08865140214382

I. Kimber, C. Betts, R. Dearman

{"title":"Immunotoxicological Aspects of Food Allergy","authors":"I. Kimber, C. Betts, R. Dearman","doi":"10.1080/08865140214382","DOIUrl":"https://doi.org/10.1080/08865140214382","url":null,"abstract":"Food allergy is an important health problem and an issue of growing relevance for toxicology. The characteristics of food allergy have been described elsewhere in this volume, and in other recent review articles (1, 2). Nevertheless, it is appropriate here to place the relevant toxicological imperatives in the context of clinical and immunological aspects of food allergy. An important consideration is one of classification. By definition, allergic diseases are driven by specific immune responses. This distinguishes food allergy from other forms of food intolerance. One working classification is to regard food allergy as one type of food intolerance; the definition of the latter being a reproducible adverse reaction to a specific food or food component that results from an allergic response (food allergy), or is due to other mechanisms including pharmacological effects and enzyme deficiencies (3). In most instances, food allergy is associated with specific IgE antibody responses, although it in some cases other immunological mechanisms may play a predominant role. The best example is gluten-sensitive enteropathy, or celiac disease, that is characterized by a cell-mediated immune response (3). In addition, food allergic reactions are sometimes manifest in the absence of detectable IgE antibody, one interpretation being that in such instances other immune mechanisms are causing the symptoms. However, some care is needed in drawing this conclusion. Confirmation that suspected food allergy is mediated by IgE antibody derives from measurement of specific IgE in serum and=or skin prick test reactivity; both of which assessments require that detectable levels of IgE antibody are available systemically. However, the results of recent investigations suggest that localized IgE responses (in the gastrointestinal [GI] tract) also may elicit allergic reactions. Patients with","PeriodicalId":402874,"journal":{"name":"Comments on Toxicology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114829325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Protein Allergenicity: Rat Model 蛋白质致敏性:大鼠模型

Comments on Toxicology Pub Date : 2002-05-01 DOI: 10.1080/08865140214381

L. Knippels, A. Penninks

{"title":"Protein Allergenicity: Rat Model","authors":"L. Knippels, A. Penninks","doi":"10.1080/08865140214381","DOIUrl":"https://doi.org/10.1080/08865140214381","url":null,"abstract":"The possibilities of modern biotechnology have resulted in the introduction of new generations of food and food ingredients and this process is expected to continue further in the near future. In particular, the development and market introduction of genetically engineered food crops has gained much attention in the past few years. For these novel foods, a toxicological evaluation and risk assessment are in most cases major items in their safety evaluation. In food, some proteins (i.e., proteins from peanut, egg-white, tree nuts, fish, etc.) are responsible for the development of food allergy. The potential allergenicity of genetically engineered crops, usually containing novel proteins from nonfood origins, has become an important issue in safety evaluation. There is, however, no universal, reliable, and relevant single test to evaluate the allergenic potency of food products and a case-by-case approach is suggested (1). The best known allergy approach, in which the source of the gene plays a central role, was developed jointly by the International Biotechnology Council and the International Life Science Institute (ILSI) Allergy and Immunology Institute and published in 1996 (2). This so-called IFBC=ILSI decision tree recommended, based on the data available then, that when transgenic proteins were derived from nonfood sources a careful stepwise process should be followed. Attention should be given to several factors, including amino acid sequence homology and various physicochemical properties such as heat and digestive stability of the protein. For transgenic products derived from known allergenic foods several in vitro and in vivo test are available, using allergic patients and=or their serum, that will most likely result in a conclusive assessment of its potential allergenicity. Unfortunately,","PeriodicalId":402874,"journal":{"name":"Comments on Toxicology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120847863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0