Food pollution threatens our liver

Food pollution threatens our
liver
BY
Prof.Rashed Hasan.
Tropical Medicine.Zagazig University

فأرونى ماذا خلق الذين من دونة

ظهر الفساد فى البر والبحر بما كسبت أيدى الناس
ليذيقهم بعض الذى عملوا لعلهم يرجعون

What is food pollution?
.Food pollution: refers to toxic chemicals or biological contaminants that are found in food or that
are associated with food. These chemicals and contaminants are either not naturally present in the food or are
above the natural levels.
. Agrochemicals:Agrochemicals are chemicals used in agricultural practices and animal husbandry
with the intent to increase crops and reduce costs. Such agents include pesticides (e.g., insecticides, herbicides,
rodenticides), plant growth regulators, veterinary drugs (e.g., nitrofuran, fluoroquinolones, malachite green,
chloramphenicol), and bovine somatotropin (rBST).
.Food poisoning, also called foodborne illness, is illness caused by eating
contaminated food. Infectious organisms — including bacteria, viruses and parasites
or their toxins are the most common causes of food poisoning.Infectious organisms or
their toxins can contaminate food at any point of processing or production.
Contamination can also occur at home if food is incorrectly handled or cooked.Food
poisoning symptoms, which can start within hours of eating contaminated food, often
include nausea, vomiting or diarrhea. Most often, food poisoning is mild and resolves
without treatment. But some people need to go to the hospital.
.Food contamination refers to foods that are spoiled or tainted because they either contain
microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for
consumption

Causes of food pollution
• . Possible sources of contamination include:
• 1-Enviromental through:-
• Air: radionuclides (137Caesium, 90Strontium), polycyclic aromatic hydrocarbons (PAH)
• Water: arsenic, mercury
• Soil: cadmium, nitrates, perchlorates
• Polychlorinated biphenyls (PCB), dioxins, and polybrominated diphenyl ethers (PBDE) are
ubiquitous chemicals
• 2-Packaging materials: antimony, tin, lead, perfluorooctanoic acid (PFOA), semicarbazide,
benzophenone, isopropyl thioxanthone (ITX), bisphenol A
• 3-Processing/cooking equipment: copper, or other metal chips, lubricants, cleaning, and
sanitizing agents
• 4-Naturally occurring toxins: mycotoxins, phytohaemagglutinin, pyrrolizidine alkaloids,
grayanotoxin, mushroom toxins, scombrotoxin (histamine), ciguatera, shellfish toxins (see
shellfish poisoning), tetrodotoxin, among many others.
• 5-Cross-Contamination:Cross-contamination is the contamination of a
food product from another source

A-ENVIROMENTAL POLLUTION
• 1-Heavy metals:
• Four metals, namely lead, arsenic, cadmium and mercury, are of
particular concern in food because of their toxicity, especially for
long term (chronic) intake since they may accumulate in the body
and cause organ damage particularly to susceptible groups such as
foetuses and young children.
• Although acute poisoning from these metals is possible, it is more
likely that it happens through non-food route. Each of these metals
also forms numerous compounds with other elements, which vary
in properties and levels of toxicity to humans when ingested.
• Other than through exposure in workplace, some of these metal
contaminants enter our body mainly through the food we eat while
others mainly enter our body through other means like from the air
we breathe or from direct skin contact.

Sources of Exposure to Metallic Contaminants
• lead can enter the body via a number of media including air, soil, water and food. Tobacco
smoking, use of leaded petrol in vehicles, lead water pipe and leaded food can solder are
reported to be major sources of lead exposure. Lead can be left on the surface of vegetables
and/or absorbed into vegetables and cereals in areas where lead particles in air are deposited,
and it can also bioaccumulate in aquatic food animals like shellfish and in offal of land animals.
• Mercury exposure . Besides diet, mercury exposure can occur through dental fillings that
contain mercury compounds, occupational exposure and herbal medicines. . However, some large
predatory fish like swordfish may bioaccumulate the more toxic organic form, methylmercury, in
significant quantity.
• Arsenic exposure occurs mainly through consumption of aquatic food, especially shellfish
and animals that feed from the bottom of the sea. Trace amounts of arsenic may also enter
food plants through the application of agricultural chemicals like fertilisers .
• Cadmium exposure occurs mainly through the diet. Food crops that are polluted through
contaminated soil or water may contain high concentrations of the metal. Crustaceans,
molluscs and kidneys of food animals are other possible dietary sources of cadmium, as
they are more likely to accumulate the metal.
• Industrial discharge, exhaust from vehicles, volcanic activities, natural erosion from soil
and agricultural chemicals are sources of metallic contaminants, which can in turn
contaminate food crops, fish and shellfish

2-Persistent Organic Pollutants (POPs)

• General Health Effects of Persistent Organic
Pollutants (POPs):
• POPs can disrupt the endocrine, reproductive, and immune
systems. The developing brain and nervous system may be most
vulnerable.
• POPs are capable of causing behavioral problems, cancer(Liver
,kidney&thyroid) diabetes and thyroid problems.
• According to a landmark longitudinal study, babies whose mothers
ate large amounts of highly contaminated fish (PCBs were
measured) from Lake Michigan had lower birth weights, smaller
head circumferences and shorter attention spans than babies
whose mothers did not eat fish. Followed over 11 years, the
exposed children have continued to do poorly in a range of skills
and development tests, including deficits in general intellectual
functioning, short- and long-term memory, and attention span

• The Dirty Dozen" Persistent Organic Pollutants (POPs):
• These 12 POPs are often referred to as the "dirty dozen":
• 1-Aldrin – an organochlorine insecticide;
• A pesticide used to control soil insects. It has been widely used to protect crops such as corn and
potatoes, to protect wooden structures from termites.
• It is oxidized in the insect to form dieldrin, a neurotoxin.
• It is a carcinogen as well as a mutagen.
• It binds strongly to soil particles, is resistant to leaching into ground water. It is released from soil by
volatilization.
• Due to its persistent nature, aldrin is known to bio-concentrate.
• Aldrin is toxic to humans causing headache, dizziness, nausea, general malaise, and vomiting,
followed by muscle twitchings, myoclonic jerks, and convulsions.
• Occupational exposure to aldrin, in conjunction with dieldrin and endrin, has been associated with
a significant increase in liver and biliary cancer. -Aldrin may affect immune responses.
• Many countries, including the US have ended its usage and manufacture
• It is a carcinogen as well as a mutagen.

• 2-Chlordane – a manufactured pesticide;
• Chlordane is a broad spectrum contact insecticide that has been
used on agricultural crops as well as being used extensively in the
control of termites
• Banned in US in 1988 by the EPA;
• Chlordane sticks strongly to soil particles at the surface and is not
likely to enter groundwater. As a result it can stay in the soil for over
20 years and breaks down very slowly.
• Bio-concentrates in fish, mammals, and birds;
• In both humans and animals, it can damage nervous and digestive
systems, and liver - Has caused convolutions and death;
• Recent human studies have linked chlordane exposure with
prostate and breast cancer

• 3-DDT – a synthetic pesticide:
• DDT is a toxicant;
• It has a half life of 2-15 years, and is immobile in most soils
• Breakdown products in the soil environment are DDE and DDD, which are
also highly persistent and have similar chemical and physical properties.
• DDT and its metabolic products DDE and DDD magnify through the food
chain
• DDT bio-concentrates significantly in fish and other aquatic species,
leading to long-term exposure to high concentrations.
• At the chronic level, individuals who consumed contaminated fish
increased diabetes occurrences;
• The EPA, in 1987 , classified DDT as a probable human carcinogen &in
2007 a Canadian study found a positive association between DDE and non-
Hodgkins Lymphoma.

• 4-Hexachlorobenzene (HCB) – a fungicide;
• A fungicide formerly used as a seed treatment, especially on wheat.
• Known animal carcinogen (liver, kidney, thyroid);
• Probable human carcinogen;
• After its introduction as a fungicide in 1945, for crop seeds, this
toxic chemical was found in all food types.
• Banned in the U.S in 1966;
• In humans it can cause liver disease, skin lesions, ulceration, hair
loss, thyroid damage;
• Human and animal studies have demonstrated that HCB crosses the
placenta to accumulate in fetal tissues and is transferred in breast
milk.

• 5-PCBs (polychlorinated biphenyls):
• Used as coolants/insulating fluids, also used in flexible PVC coatings of electrical wiring and
electronic components, pesticide extenders, cutting oils, flame retardants, hydraulic fluids,
sealants (used in caulking, etc), adhesives, wood floor finishes, paints, and in carbonless
copy paper.
• PCBs are very stable compounds and do not degrade readily.
• Despite being banned in the 1970s due to their high toxicity, PCBs still persist in the
environment
• Prior to the ban estimates have put the total global production of PCBs on the order of 1.5
million tons
• PCBs have been detected globally in the atmosphere, from the most urbanized areas that are
the centers for PCB pollution, to regions north of the Arctic Circle, carried by wind currents.
• Bio-concentrates in animals;
• PCBs can be transmitted to children via breast milk as well as through the
placenta.
• In humans, PCBs can cause liver disease, ocular lesions, lessened immune
response.
• PCBs alter estrogen levels in the body and contribute to reproduction problems.

6-PCDDs (Polychlorinated dibenzodioxins)
– commonly referred to as DIOXINS
• Dioxins are teratogens (cause birth defects), mutagens, potential human carcinogens;
• Known to accumulate in humans and wildlife due to dioxins’ ability to dissolve in fats and oils and their
tendency to be water insoluble. This means that even small amounts in contaminated water can bio-concentrate
up the food chain to dangerous levels.
• In humans, they can cause effects in reproductive/sexual development, plus immune system damage,
thyroid disorders, nervous system disorders, endometriosis and diabetes.
• Studies have shown that exposure to dioxin increases the ratio of female births to male births among a
population.
• Concentrations of dioxins are found in all humans today, with higher levels found in persons living in
more industrialized countries.
• The estimated elimination half-life for dioxins in humans ranges from 7.8 to 132 years.
• Dioxin enters the general population almost exclusively from ingestion of food, specifically through the
consumption of fish, meat, and dairy products since dioxins are fat-soluble and readily climb the food
chain
• Because Dioxins are lipophilic, breast fed children usually have substantially higher dioxin body burdens
than non-breast fed children until they are about 8 to 10 years old.
• According to the EPA, 80% of Dioxin emissions are caused by coal burning plants, municipal waste
incinerators, metal smelting, diesel trucks, land application of sewage sludge, burning treated wood and
trash burn barrels. Dioxins are also generated in bleaching fibers for paper and textiles. In animals and
fish, studies have shown dioxin exposure to cause cancer birth defects, liver damage, endocrine damage,
and immune system suppression

– 7&8:Dieldrin – an insecticide&Endrin – an insecticide primarily affects the nervous
system. Food contaminated with endrin has caused several clusters of poisonings worldwide,
especially affecting children:
– 9-Heptachlor – an insecticide. Has a very stable structure, thus it can remain in
environment for decades;Possible human carcinogen.
– 10-Mirex – an insecticide, flame retardant;Listed as a persistent, accumulative, and toxic
pollutant by EPA in the U.S.It was used to control fire ants and as a flame retardant in plastic,
rubber, paint, paper and electronics.Mirex is transported across the placenta and can be
passed from mother to child through breast milk;Most effected in animals is the liver;Proven
to cause cancer in mice and rats and is a carcinogenic risk to humans.
– 11-Toxaphene – an insecticide;
– Highly toxic
– Banned in US in 1990, outlawed in 1991 by the Stockholm Convention
– Exposure can cause damage to lungs, nervous system, kidneys and can be fatal
– 12-.Polychlorinated dibenzofurans:
– Highly toxic;
– Properties and chemical structure similar to dioxins

B-Food additives and cancer
• Many different substances are added to commercially prepared foods. But these
are not all bad. Some additives stop food from going off and so can help to keep us
healthy. A good example of this is a toxin called aflatoxin that comes from a mould.
It grows on stored food in hot and humid countries, especially on peanuts.
Aflatoxin is known to help cause liver cancer so anything that stops the mould
from getting into the nuts is helping to prevent cancer.
• Most additives are not thought to affect cancer risk. Colours, flavours and
sweeteners are constantly investigated by researchers and if any are thought to be
a real risk, they are withdrawn. Sometimes there is a scare about a particular
additive.
• Some years ago saccharin was claimed to be a carcinogen. Researchers had found
that when it was fed to rats in huge quantities, the rates of cancer in the rats
increased. We are very unlikely to eat that much saccharin and so it is unlikely to
cause cancer in people, but far fewer foods contain it now than did a few years ago

• Researchers have linked food additive monosodium glutamate (MSG) to obesity and disorders
associated with the metabolic syndrome including progressive liver disease. Monosodium
Glutamate (MSG ) is used to bring out the flavor in foods.
• BHA and BHT (Butylated Hydroxyanisole and Butylated Hydroxytoluene).BHA and BHT are
Petroleum-derived antioxidants that are used as preservatives used to preserve fats and oils.
They prevent foods from oxidizing and spoiling too quickly.You’ll find it in breakfast cereals,
chewy granola bars, desserts, candy, chewing gum, potato chips, vegetable oils, shortening,
butter and sausage. Petroleum-derived antioxidants used to preserve fats and oil . BHA and
BHT are oxidants which form potentially cancer-causing reactive compounds in your body.
Other side effects of these food additives include elevated cholesterol, liver and kidney
damage, infertility, sterility, immune disorders, increased susceptibility to carcinogens, and
behavioral problems.
• Sodium Nitrate and Nitrite are preservatives that are added to processed meat products
such as bacon, corned beef, ham, hot dogs, lunch meats, and sausage. They prevent the
growth of bacteria and give the meat a deceptively healthful-looking pink hue. These
compounds transform into cancer-causing agents called nitrosamines in the stomach,
however. Nitrates are considered dangerous by the FDA but they have not been banned due
to their ability to prevent botulism. Noticeable side effects include headaches, nausea,
vomiting, and dizziness.

• Benzyl Ethyl Ether is used in food additive used in flavoring
beverages, ice cream, ices, candy and baked goods. Benzyl Ethyl Ether
stresses the liver, is a skin irritant and a narcotic in high concentrations.
• Formaldyhyde/Paraformaldehyes are food additives in
Nutrasweet, used as de-foaming agents, in animal feeds and embalming
agents, germicides, fungicides, preservative. It is also a food additive in
Grana Padano cheese and is used as an antifungal agent to put on the tap
holes of maple trees after the syrup has been collected.It is a known
human carcinogen which is used as monomer in melamine formaldehyde
tableware
• Bisphenol-A (BPA)BPA is one of the most widely used chemicals in the
entire world. If you eat canned food or you drink bottled water you most
likely have BPA in your home and you don’t even know it. It has been
shown to inhibit adiponectin production and secretion in adipocytes , and
stimulate the release of inflammatory adipokines, such as IL-6 and TNFα
from human adipose tissue

• Carrageenan:
A thickener, stabilizer, and emulsifier extracted from
red seaweed.Found in Jellies and jams, ice cream,
yogurt, and whipped topping.It has
Possible side effects: In animal studies, carrageenan
has been shown to cause ulcers, colon
inflammation, and digestive cancers.

• Fluoride:Authorities all over the United States are putting one very
toxic chemical, called Fluoride, into our water because it is good for
our teeth. In spite of recent warning of the dangers of Fluoride,
governments have no intention to tell you and even less stop using
the chemical in the water supply. People who can afford it only
drink good bottle water or have a full house filtering system. And
since most community disallow the use of a private drinking water
well, you only choice is to get a filter system to keep out fluoride.
• The Fluoride Dangers blog says that Even small amounts of fluoride
consumed from tap water can damage your bones, teeth, brain,
disrupt your thyroid function, lower IQ and/or cause cancer,
according to evidence revealed in a groundbreaking 2006 National
Research Council (NRC) fluoride report produced by a panel of
experts who reviewed hundreds of published fluoride studies

• The Natural Health and Longevity Resource warns:
• 1. Fluoride exposure disrupts the synthesis of collagen and leads to the
breakdown of collagen in bone, tendon, muscle, skin, cartilage, lungs,
kidney and trachea.
• 2. Fluoride stimulates granule formation and oxygen consumption in white
blood cells, but inhibits these processes when the white blood cell is
challenged by a foreign agent in the blood.
• 3. Fluoride depletes the energy reserves and the ability of white blood
cells to properly destroy foreign agents by the process of phagocytosis. As
little as 0.2 ppm fluoride stimulates superoxide production in resting white
blood cells, virtually abolishing phagocytosis. Even micro-molar amounts
of fluoride, below 0.1 ppm, may seriously depress the ability of white
blood cells to destroy pathogenic agents.

• 4. Fluoride confuses the immune system and causes it to attack the body’s own
tissues, and increases the tumor growth rate in cancer prone individuals.
• 5. Fluoride inhibits antibody formation in the blood.
• 6. Fluoride depresses thyroid activity.
• 7. Fluorides have a disruptive effect on various tissues in the body.
• 8. Fluoride promotes development of bone cancer.
• 9. Fluorides cause premature aging of the human body.
• 10. Fluoride ingestion from mouth rinses and dentifrices in children is extremely
hazardous to biological development, life span and general health.

C.Food processing pollution
• Nitrosamines are chemicals found in cured meats (bacon and ham, for example) and in very
small amounts in beer. Nitrosamines have been shown to be carcinogenic so the amount in
foods has been cut as much as possible. In brewing, one cause of nitrosamines is a reaction
between pollution in the atmosphere and the malted barley that is a main ingredient of the
beer. The brewing industry has tried to cut the levels of nitrosamines in beer as much as
possible. Levels are now much lower than they used to be, but it hasn't been possible to get
rid of them completely.
• Smoking and barbecuing foods so that they are slightly burnt on the outside causes
chemicals called polycyclic aromatic hydrocarbons to form. These chemicals are known to
help cause cancer. So in theory barbecuing or cooking meat and fish over a high heat could
increase cancer risk. But few research studies have shown this.
• Frying and baking meat at high temperatures can also create chemicals called heterocyclic
amines. These may increase the risk of some cancers such as cancer (oesophagus), but this
isn't certain. Acrylamide, another chemical that may cause cancer, has been found in foods
such as crisps and chips. But there isn't proof yet that these chemicals cause cancer in
humans and so there are no grounds for telling people to change cooking or eating habits
because of these chemicals

D.Food packaging pollution
• Perfluorinated Compounds (PFCs). are a family of fluorine-containing
chemicals with unique properties to make materials stain and stick
resistant. PFCs are incredibly resistant to breakdown and are turning up in
unexpected places around the world. PFCs are used in wide array of
consumer products and food packaging. used until 2002 in the
manufacture of 3M's Scotchgard treatment, used on carpet, furniture, and
clothing. PFCs are in cleaning and personal-care products like shampoo,
dental floss, and denture cleaners. PFCs are very persistent. Even if
production were to end today, levels would continue to increase in the
environment for many years to come. Researchers are finding serious
health concerns about PFCs, including increased risk of cancer.PFOA is a
likely human carcinogen; it causes liver, pancreatic, testicular, and
mammary gland tumors in laboratory animals. PFOS causes liver and
thryoid cancer in rats.PFCs cause a range of other problems in laboratory
animals, including liver and kidney damage, as well as reproductive
problems.PFOA’s half-life in our bodies , is estimated at more than 4-8
years.

• Aluminumis the most widely distributed metal on the planet and it’s used in the production
of many every-day products. Cookware is made from aluminum, soda cans are aluminum,
and aluminum foil is found in most kitchens. Aluminum is also in antacids, aspirin, vaccines,
and even flour. This overwhelming infestation of aluminum means that your risk of exposure
is through the roof, which is also made of aluminum. Unlike vitamins, minerals, and trace
elements, the body does not need aluminum. And aluminum is not innocent or benign
participant. Aluminum accumulates in the kidneys, brain, lungs, liver and thyroid where it
competes with calcium for absorption and can affect skeletal mineralization. In infants, this
can slow growth. Animal models have linked aluminum exposure to mental impairments. The
prevailing belief around the world is that aluminum is linked to degenerative brain diseases
such as Alzheimer’s and Parkinson’s. Exposure to aluminum, unfortunately, is common with
some occupations like mining, factory work, and welding. Welding can be especially
worrisome because it produces vapors that, when inhaled, send aluminum directly into the
lungs in a “super absorption” status where it is released to the blood and distributed to the
bones and brain. However, you can take certain measures to reduce your exposure. Use glass
cookware instead of aluminum. Avoid hygiene products (antacids, deodorant) with aluminum
hydroxide, natural substitutes are available. Avoid processed and frozen foods, their
containers can contain aluminum. Instead opt for fresh, organic fruits and vegetables, and
foods with responsible packaging.

• Polyvinyl chloride (V or Vinyl or PVC) – Used in toys, clear food and non-food
packaging (e.g., cling wrap), some squeeze bottles, shampoo bottles,
cooking oil and peanut butter jars, detergent and window cleaner bottles,
shower curtains, medical tubing, and numerous construction products
(e.g., pipes, siding). PVC has been described as one of the most hazardous
consumer products ever created. Leaches di (2-ethylhexyl) phthalate
(DEHP) or butyl benzyl phthalate (BBzP), depending on which is used as
the plasticizer or softener (usually DEHP). DEHP and BBzP are endocrine
disruptors mimicking the female hormone estrogen; have been strongly
linked to asthma and allergic symptoms in children; may cause certain
types of cancer; and linked to negative effects on the liver, kidney, spleen,
bone formation, and body weight. In Europe, DEHP, BBzP, and other
dangerous phthalates have been banned from use in plastic toys for
children under three since 1999. Not so elsewhere, including Canada and
the United States

Cross Contamination
• Understanding Cross-Contamination:Cross-contamination is the
contamination of a food product from another source. There are three
main ways cross-contamination can occur:
• Food to food
• People to food
• Equipment to food
• 1-Food to Food
• Food can become contaminated by bacteria from other foods. This type of
cross-contamination is especially dangerous if raw foods come into
contact with cooked foods. Here are some examples of food-to-food cross-contamination:
• In a refrigerator, meat drippings from raw meat stored on a top shelf might
drip onto cooked vegetables placed on lower shelf.
• Raw chicken placed on a grill touching a steak that is being cooked.

2-People to Food
• People can also be a source of cross-contamination
to foods. Some examples are:
• Handling foods after using the toilet without first
properly washing hands.
• Touching raw meats and then preparing
vegetables without washing hands between
tasks.
• Using an apron to wipe hands between handling
different foods, or wiping a counter with a towel
and then using it to dry hands.

3-Equipment to Food
• Contamination can also be passed from kitchen equipment and
utensils to food. This type of contamination occurs because the
equipment or utensils were not properly cleaned and sanitized
between each use. Some examples are:
• Using unclean equipment, such as slicers, can openers, and utensils,
to prepare food.
• Using a cutting board and the same knife when cutting different
types of foods, such as cutting raw chicken followed by salad
preparation.
• Storing a cooked product, such as a sauce, in an unsanitized
container that previously stored raw meat

12 Commonly Contaminated Food
• FDA and USDA research shows high levels of pesticide and chemicals in
these commonly contaminated foods:
• 1. Beef, Pork and Poultry The EPA reports that meat is contaminated
with higher levels of pesticides than any plant food. Many chemical
pesticides are fat-soluble and accumulate in the fatty tissue of animals.
Animal feed that contains animal products compounds the accumulation,
which is directly passed to the human consumer.
• Antibiotics, drugs, and hormones are a standard in animal husbandry, all
of which accumulate and are passed on to consumers as well. Ocean fish
carry a higher risk for heavy metals than pesticides, though many
freshwater fish are exposed to high levels of pesticides from contaminated
water:
• 2. Milk, Cheese and Butter For reasons similar to those for meat, the
fat in dairy products poses a high risk for contamination by pesticides.
Animals concentrate pesticides and chemicals in their milk and meat.
Growth hormones and antibiotics are also serious concerns and are
invariably found in commercial milk, cheese, and butter

• 3. Strawberries, Raspberries and Cherries Strawberries are the crop that
is most heavily dosed with pesticides in America. On average, 300 pounds
of pesticides are applied to every acre of strawberries (compared to an
average of 25 pounds per acre for other foods). Thirty-six different
pesticides are commonly used on strawberries, and 90% of strawberries
tested register pesticide contamination above safe levels.
• Raspberries trump strawberries with the application of 39 chemicals: 58%
of the raspberries tested registered positive for contamination. Cherries
are almost as dodgy with 25 pesticides and 91% contamination:
• 4. Apples and Pears With 36 different chemicals detected in FDA testing,
half of which are neurotoxins (meaning they cause brain damage), apples
are almost as contaminated as strawberries.
• Ninety-one percent of apples tested positive for pesticide residue. Peeling
nonorganic apples reduces but does not eliminate the danger of ingesting
these chemicals. Pears rank hazardously near apples with 35 pesticides
and 94% contamination

• 5. Tomatoes It's standard practice for more than 30
pesticides to be sprayed on conventionally grown
tomatoes. The thin skin does not stop chemicals from
infiltrating the whole tomato, so peeling won't help
you here.
• 6. Potatoes Potatoes are one of the most popular
vegetables, but they also rank among the most
contaminated with pesticides and fungicides. Twenty-nine
pesticides are commonly used, and 79% of
potatoes tested exceed safe levels of multiple
pesticides

• 7. Spinach and Other Greens The FDA found spinach to be the
vegetable most frequently contaminated with the most potent pesticides
used on food. Eighty-three percent of the conventionally grown spinach
tested was found to be contaminated with dangerous levels of at least
some of the 36 chemical pesticides commonly used to grow it.
• 8. Coffee Most coffee is grown in countries where there are little to no
standards regulating the use of chemicals and pesticides on food. The
United States produces and exports millions of tons of pesticides, some of
which are so dangerous that they are illegal to use on American farmland.
• Foreign countries import these chemicals to cultivate food, which is sold
back to the United States. Coffee is an unfortunate culprit in this vicious
cycle of malevolent agriculture. Purchasing "Fair Trade" coffee provides
insurance that the premium price paid for this treasured beverage
supports farms and workers with more equanimity and reward

• 9. Peaches and Nectarines Forty-five different pesticides are
regularly applied to succulent, delicious peaches and nectarines in
conventional orchards. The thin skin does not protect the fruit from the
dangers of these poisons. Ninety-seven percent of nectarines and 95% of
peaches tested for pesticide residue show contamination from multiple
chemicals.
• 10. Grapes: Because grapes are a delicate fruit, they are sprayed
multiple times during different stages of growth. The thin skin does not
offer much protection from the 35 different pesticides used as a standard
in conventional vineyards.
• Imported grapes are even more heavily treated than grapes grown in the
United States. Several of the most poisonous pesticides banned in the
United States are still used on grapes grown abroad. Eighty-six percent of
grapes test positive for pesticide contamination; samples from Chile
showed the highest concentration of the most poisonous chemicals

• 11. Celery Conventionally grown celery is subjected to at
least 29 different chemicals, which cannot be washed off
because, of course, celery does not have any protective
skin. Ninety-four percent of celery tested was found to
have pesticide residues in violation of safe levels.
• 12. Red and Green Bell Peppers Bell peppers are one of
the most heavily sprayed foods, with standard use of 39
pesticides. Sixty-eight percent of bell peppers tested had
high levels of chemical pesticide residues. The thin skin of
peppers does not offer much protection from spraying and
is often waxed with harmful substances

Food pollution &liver diseases
• 1-Toxicant-associated fatty liver disease
(TAFLD), and toxicant-associated
steatohepatitis(TASH) .
• The prevalence of Fatty Liver Disease (FLD) has been on the rise,
now affecting approximately 25% of adults. Around half of the fatty
liver cases are associated with obesity, diabetes, or alcohol
consumption. However, there are also many unexplained cases
called Non-Alcoholic Fatty Liver Disease (NAFLD). NAFLD has few or
no symptoms at first, but it can progress on to fibrosis of the liver,
which is more serious liver damage. It is usually diagnosed by an
ultrasound.
• A recent study shed light on the reasons why people suffer from
NAFLD. The study brought to light evidence that lead, mercury, and
pollutants called PCBs can cause the illness.

• A- Heavy metal role.The liver cleanses our blood and
eliminates unwanted substances like chemical toxins or
debris from our blood stream. When we overload
ourselves with toxins such as alcohol or are exposed to
increased levels of heavy metals, at a certain point the
protective detoxifying capacity of the liver runs out.
When healthy liver cells dysfunction or die, fat cells are
deposited and replace them. A "fatty" liver is the
result.
• Further blood tests revealed that the high ALT levels in
those with NAFLD are associated with heavy metals in
the bloodstream — mercury, lead, as well as the
pollutant PCB (Cave, M. et al, 2010

• The term NAFLD encompasses a wide spectrum of liver
pathologies: ranging from simple steatosis to the more aggressive
form of nonalcoholic steatohepatitis (NASH), which in turn may lead
to cirrhosis and, sometimes, to hepatocellular carcinoma (HCC).
• Currently, the disease progression from simple steatosis to NASH is
explained by the “two-hit” theory . Steatosis represents the “first
hit” and makes the liver more susceptible to various “second hits”,
covering a wide variety of insults and conditions such as
inflammatory cytokines, oxidative stress and toxins, Air pollution,
soil and water pollutants, as well as chemicals, are acquiring
increasing importance as risk factors that may contribute to the
onset and progression of the disease . Several studies in mice,
human adults and children showed that air pollution can worsen
the adverse effects of obesity and insulin resistance (IR), increasing
oxidative stress, thus suggesting a chief role in the onset and
progression of which cause the disease progression.

• B-Other chemicals role:Being the first line of defense—and
playing a pivotal role in detoxification of many drugs, hormones and
environmental toxicants—the liver is the main target organ of
industrial chemicals, as well as of contaminated water and food
products. There are indeed several examples of drinking water and
food contaminants beside metals (including arsenic, mercury and
lead), such as pesticides, trichloroethylene (TCE),
perchloroethylene (PCE), chloroform, EDCs and many others
detected in water sources and groundwater or in foodstuffs, which
are known to be associated with TAFLD and TASH. Among
pesticides and herbicides, primarily used for agricultural purposes,
the triazine family induces steatosis, obesity and IR in mice, sheep
and rats, by targeting mitochondrial respiration and energy
production. Also other pesticides, like bendiocarb (a potent
carbamate insecticide) or organophosphorus pesticides, were
shown to cause steatosis in experimental animals

Fatty liver associated to TCE exposure has been observed in several
studies using mice , rats , and in a few cases in humans . It is worth
noting, that one of the most common oxidative metabolite of TCE is
trichloroacetic acid (TCA), which is a ligand of PPARα, important for
hepatic lipid metabolism and, if excessively activated, may participate
in oxidative stress onset . Very similar to TCE is tetrachloroethylene
(PCE). In various human and animal studies PCE, a main groundwater
contaminant, has been associated with liver diseases, including fatty
liver . It is indeed known that 1% to 3% of absorbed PCE metabolizes
into TCA, and is sequentially eliminated in the urine . Notably, in mice
studies, PCE produces a similar degree of steatosis as chloroform.
.The chloroform is a by-product of water chlorination, thus drinking
water represents a source of

exposure to this organic compound. Although it is known that chloroform
may cause steatosis , the potential impact of chronic low-level environmental
chloroform exposure on the fatty liver is still unknown. Thus far, the role of
EDCs in the pathogenesis of NAFLD is not exhaustive, and additional
epidemiological studies are needed to directly correlate these molecules to
hepatic steatosis, MeS, IR and development of obesity . However, several
studies have already linked EDCs with IR and related disorders, such as
polycystic ovary syndrome (PCOS) . The proposed pathogenetic mechanism of
action of EDCs in inducing IR includes increased lipid accumulation and
peroxidation, which in turn fosters oxidative stress and decreases fatty acid β-
oxidation, induces insulin receptor down-regulation, increasing apoptosis and
specific changes in cytokines and adipocytokines.
In particular, Bisphenol A (BPA), one of the most prevalent EDCs very
common in food and drinks packaging, may exert a wide variety of metabolic
effects. It has been shown to inhibit adiponectin production and secretion in
adipocytes , and stimulate the release of inflammatory adipokines, such as IL-
6 and TNFα from human adipose tissue.

• High levels of BPA exposure, and consequent elevated urinary
concentrations in adult populations, were associated with CVD,
diabetes, abnormal concentrations of liver enzymes and alkaline
phosphatase, as well as high oxidative stress levels, establishing a
relevant contribution of BPA to IR . Moreover, elevated serum levels
of BPA in women have been linked to PCOS , suggesting an
important association between PCOS and the risk of developing
NAFLD, as well as with the degree of IR which rises proportionally
to the development of the two pathologies .
• Thus, all these findings and observations hint that several endocrine
disruptors may take part in the development of liver steatosis

• Pathogenesis of steatosis:At molecular level,these
molecules are known to bind a nuclear receptor called
pregnane X receptor (PXR). This is mainly expressed in liver
and intestine; it is involved in the integrity of the endocrine
system and modulates the metabolism and excretion of
xeno-and endobiotics . In recent years, it was demonstrated
that its activation might play a key role in the induction of
hepatic steatosis . Accordingly, PXR activation leads to
increased hepatocellular lipid content, through increased
intestinal lipid uptake and TGs synthesis, due to the up-regulation
of genes involved in fatty acid uptake and
mobilization [i.e., fatty acid translocase (CD36) and fatty
acid binding protein 2 (FABP2)], and to the activation of the
sterol responsive element binding protein (SREBP)

• NAFLD .However, more investigations about the effects of air
pollutants on the development of NAFLD, particularly in pediatric
and young individuals, are needed.
• The relevance of environmental contaminants in inducing NAFLD, is
underscored by the fact that in recent years the terms toxicant-associated
fatty liver disease (TAFLD), and toxicant-associated
steatohepatitis (TASH) have been coined to indicate the spectrum of
fatty liver injury in not obese people exposed to chemicals and
xenobiotics . Furthermore, although nutritional status, co-exposures,
and obesity appear to confer increased susceptibility to
TAFLD/TASH , it is interesting to note that the effects of pollutants
are not always linked to metabolic alterations; in fact TAFLD/TASH
patients may have a low body fat mass and no IR

2-Hepatitis A
• Hepatitis A (formerly known as infectious hepatitis) is an acute
infectious disease of the liver caused by the hepatitis A virus
(HAV).It is usually spread by eating or drinking food or water
contaminated with infected feces.Shellfish which have not been
sufficiently cooked is a relatively common source.
• Acute liver failure may rarely occur with this being more common
in the elderly
• Globally around 1.5 million symptomatic cases occur each year with
likely tens of millions of infections in all. It is more common in
regions of the world with poor sanitation and not enough safe
water.[7] In the developing world about 90% of children have been
infected by age 10 and thus are immune by adulthood. It often
occurs in outbreaks in moderately developed countries where
children are not exposed when young and there is not widespread
vaccination. In 2010, acute hepatitis A resulted in 102,000 deaths

3-Amoebic hepatitis& liver abscess
• E. histolytica lives in the gut (intestines) of infected people. It can be
passed out in their stools (faeces). The parasite (a living thing that lives in,
or on, another living organism) can actually survive for weeks, or even
months, in soil, fertiliser, or water that is contaminated with infected
faeces. If another person then drinks the contaminated water or eats
contaminated food, they too can become infected.
• E. histolytica can also be present on the hands of an infected person if
they follow poor hygiene practices (eg, not washing and drying their hands
properly after going to the toilet). If they are then in contact with another
person, or prepare food for others, the parasite can enter another
person's mouth, start to multiply in their gut, and therefore amoebiasis
can be passed on. Sexual transmission of E. histolytica is also possible,
usually in men who have sex with men.
• E. histolytica is more likely to infect people who live in developing
countries where sanitation and hygiene are poor. In the UK, most people
with E. histolytica infection have caught it whilst travelling abroad

• Most people who become infected with E. histolytica do not develop any
symptoms. the parasites can still be present in the stools of infected
people who have no symptoms.
How common is amoebiasis?
• It is estimated that around 1 in 10 people in the world is infected with E.
histolytica. As mentioned above, not everyone develops symptoms. It is
thought that, worldwide, about 40 to 50 million people infected with E.
histolytica develop amoebic colitis or abscesses, causing up to 100,000
deaths per year.
• E. histolytica infection is particularly common in areas of Central and
South America, Africa, and Asia. If you travel to such areas you may be at
risk of infection.
• Only 3-4 out of 10 people with an amoebic liver abscess have symptoms of
amoebic colitis at the same time. However, many people with a liver
abscess may recall an episode of bloody diarrhoea within the previous
year. So, an amoebic liver abscess can develop some time after initial
infection with E. histolytica. It can be many years in some people

• In rare cases, fulminant colitis can develop and this causes severe
illness and carries a worse outlook. If an amoebic abscess ruptures,
or infection spreads to the central nervous system, again this has a
worse prognosis.
• If strict hygiene measures are not undertaken and precautions are
not used when travelling to 'at-risk' areas, re-infection can occur.
• In general, good hygiene is essential to prevent the spread of many
infections to others and to reduce your chance of picking up
infections from others.
• Handwashing is the most important thing that you can do. In
particular, always wash your hands and dry them thoroughly, and
teach children to wash and dry their

4-hepatic failure
• Carbon tetrachloride:The main contaminants in food, water and,
as we mentioned above, in the air, are the polychlorinated
compounds. The most well-known for its hepatotoxic potential is
probably carbon tetrachloride, also known as carbon tet, which was
used in the 20th century as a dry cleaning solvent, fire extinguisher
and refrigerant. This compound is able to cause a deep hepatic
sufferance, so much so that it is used in animal models for the study
of chronic and acute hepatic failure . Nowadays, there exists a wide
variety of polychlorinated compounds which are able to affect the
liver. A recent analysis of the metabolic effect of PCB 153 in mice
fed a high fat diet, for example, revealed that PCB 153
administration worsened metabolic changes produced by the diet,
increasing steatosis and causing antioxidant depletion.

5-Hepatocellular carcinoma (HCC)
• A-Aflatoxin-Induced Hepatocellular Carcinoma, or liver
cancer, is the third leading cause of cancer deaths worldwide [World
Health Organization (WHO) 2008], with roughly 550,000–600,000 new
HCC cases globally each year.
• Aflatoxin exposure in food is a significant risk factor for HCC (Wild and
Gong 2010). Aflatoxins are primarily produced by the food-borne fungi
Aspergillus flavus and Aspergillus parasiticus, which colonize a variety of
food commodities, including maize, oilseeds, spices, groundnuts, and tree
nuts in tropical and subtropical regions of the world. Additionally, when
animals that are intended for dairy production consume aflatoxin-contaminated
feed, a metabolite, aflatoxin M1, is excreted in the milk.
• Aflatoxins are a group of approximately 20 related fungal metabolites. The
four major aflatoxins are known as B1, B2, G1, and G2. Aflatoxins B2 and
G2 are the dihydro-derivatives of the parent compounds B1 and G.

• Aflatoxin B1 (AFB1) is the most potent (in some species) naturally occurring chemical liver
carcinogen known. Naturally occurring mixes of aflatoxins have been classified as a Group 1
human carcinogen by the International Agency for Research on Cancer (IARC) and has
demonstrated carcinogenicity in many animal species, including some rodents, nonhuman
primates, and fish [International Programme on Chemical Safety (IPCS)/WHO 1998)]. Specific
P450 enzymes in the liver metabolize aflatoxin into a reactive oxygen species (aflatoxin-8,9-
epoxide), which may then bind to proteins and cause acute toxicity (aflatoxicosis) or to DNA
to cause lesions that over time increase the risk of HCC.
• . The risk of liver cancer in individuals exposed to chronic HBV infection and aflatoxin is up to
30 times greater than the risk in individuals exposed to aflatoxin only. These two HCC risk
factors—aflatoxin and HBV—are prevalent in poor nations worldwide. Within these nations,
there is often a significant urban–rural difference in aflatoxin exposure and HBV prevalence,
with both these risk factors typically affecting rural populations more strongly.
• Aflatoxin also appears to have a synergistic effect on hepatitis C virus (HCV)-induced liver
cancer, although the quantitative relationship is not as well established as that for aflatoxin
and HBV in inducing HCC. . Other important causative factors in the development of HCC, in
addition to HBV or HCV infection and aflatoxin exposure, are the genetic characteristics of
the virus, alcohol consumption, and the age and sex of the infected person

• The IPCS/WHO undertook an aflatoxin–HCC risk assessment in 1998
to estimate the impact on population cancer incidence by moving
from a hypothetical total aflatoxin standard of 20 ng/g to 10 ng/g.
• It was found that at its lower estimate, aflatoxin plays a role in
about 4.6% of total annual HCC cases; at its upper estimate,
aflatoxin may play a role roughly 28.2% of all HCC cases worldwid.
The most heavily afflicted parts of the world are sub-Saharan Africa,
Southeast Asia, and China. Populations in developing countries in
tropical and subtropical areas are nearly ubiquitously exposed to
moderate to high levels of aflatoxin. .
• Much agricultural land in Africa and Asia lies in climatic regions
favorable for A. flavus and A. parasiticus proliferation. Suboptimal
field practices and poor drying/storage conditions make crops
vulnerable to fungal infection and aflatoxin accumulation. Maize
and groundnuts, the two crops most conducive to Aspergillus
infection, are staples in many African and Asian diets.

• Even within the same nation, aflatoxin-induced
HCC risk can vary significantly among
different populations. Rural populations
generally have higher levels of aflatoxin
exposure than do urban dwellers in
developing countries, because urban
populations typically consume more
diversified diets than do rural dwellers and
may have food that is better controlled for
contaminants.

• B-Chemical compounds-induced HCC. Today, one of the main
polychlorinated compounds, studied for its capacity to affect the
liver, is thrichloroethylene (TCE), also known for its carcinogenic
potential.
• Leaches di (2-ethylhexyl) phthalate (DEHP) or butyl benzyl
phthalate (BBzP), depending on which is used as the plasticizer or
softener (usually DEHP). DEHP and BBzP are endocrine disruptors
mimicking the female hormone estrogen; have been strongly linked
to asthma and allergic symptoms in children; may cause certain
types of cancer; and linked to negative effects on the liver, kidney,
spleen, bone formation, and body weight.
• Researchers are finding serious health concerns about
PFCs(perfluorinated copoundc), including increased risk of
cancer.PFOA is a likely human carcinogen; it causes liver, pancreatic,
testicular, and mammary gland tumors in laboratory animals. PFOS
causes liver and thryoid cancer in rats.PFCs

• Formaldehyde, a known human carcinogen
which is used as monomer in melamine
formaldehyde tableware.
• Dioxins are teratogens (cause birth defects),
mutagens, potential human carcinogens.
• POPs(Persistent Organic Pollutants) are
capable of causing behavioral problems,
cancer(Liver ,kidney&thyroid)

Individual Steps for Pollution
Prevention
• 1-Decrease Waste
• Reducing waste is a crucial step in preventing pollution.
Landfills and incinerators release carbon dioxide,
methane and other greenhouse gases that contribute
to local and global air pollution. Choosing products
with recyclable packaging or less packaging reduces
waste. Check with your local recycling site to learn
which plastics and other recyclables are aceepted.
Avoid purchasing products that cannot be recycled
locally. Compost food wastes to reduce landfill space
and pollution.

• 2-Reduce Toxins
• Mercury, a bioaccumulating toxin that affects the brain and
neurological health, can be found in electrical switches, fluorescent
bulbs, thermometers, thermostats and older batteries.
Bioaccumulation is a process in which mercury, or any other
persistent pollutant, accumulates in fatty tissues of animals and
plants and increases in concentration as the food chain progresses.
To prevent mercury pollution, choose mercury-free products, like
digital thermometers, or use products that contain little mercury.
Check with local waste management services about the best
method for disposing of mercury-containing products. (See
References 1, page 9) Degreasers, pesticide formulations, cleaning
products and paints often contain ethoxylates and nonylphenol.
These chemical compounds pollute groundwater and are toxic to
fish and other aquatic organisms. Choosing products free of these
chemicals helps prevent pollution

• 3-Use More Efficient Transportation
• Selecting a fuel-efficient vehicle is an essential step for
pollution prevention. One year of using fuel-efficient
vehicles reduces greenhouse gas emissions by one ton,
according to the Canadian Institute for Environmental
Law and Policy. Maintaining your vehicle is also
essential to preventing pollution. Low tire pressure and
a poorly tuned engine increase fuel consumption and
emissions by 50 percent. Carpooling, public
transportation, walking and biking are ways to reduce
pollutants, prevent wear and tear on your vehicle, and
save money

• 4-Reduce Energy Consumption
• Unplugging electronics when they are not in use and
turning off unnecessary lights are examples of reducing
energy consumption. Energy conservation does not
require significant sacrifices. Purchasing energy-efficient
and water-efficient appliances, electronics and
plumbing devices reduces not only energy
consumption but also your electric and water bills. The
EPA partners with environmental organizations and
industrial companies to select energy- and water-efficient
products labeled with the Energy Star or
WaterSense logos

• 5-Vote Green
• Support amendments, initiatives and laws that
prevent pollution. Vote to encourage green
infrastructure and low-impact development,
improve waste reduction, decrease air pollution
emissions and groundwater pollution, and limit
pesticide use. Look for opportunities to support
alternative energy sources. Local electric
companies may offer wind or solar power
alternatives

A healthy diet
•
• Apart from obesity and alcohol, there isn't much specific evidence at the moment that diet
can reduce cancer risk. But a healthy diet may help and it will also lower your risk of other
diseases, such as heart disease. To eat healthily
• Eat less red meat and animal fats (butter, cream, cheese)
• Eat at least 5 portions of raw or lightly cooked fruit and vegetables every day (see below for
examples)
• Eat more fibre
• Eat more oily fish (eg salmon, trout, mackerel)
• Eat less salt and salty foods
• Eat less sugar and sugary foods
• Eat more whole grain cereals and bread, brown rice and pulses
• Don't fry foods and if you use fats in cooking, choose vegetable oils or olive oil not lard or
butter
• Drink less alcohol
• Examples of a portion of fruit or veg include an apple, pear, orange or banana, about 5cm of
cucumber, a medium tomato, a handful of grapes or strawberries, 3 tablespoons of
vegetables, or a heaped tablespoon of dried fruit.

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