Abstract
In the last decades, relevant efforts have been made to reduce the cancer incidence in the European Union. The prevention programmes against cancer have obtained satisfactory results except for colorectal cancer (CRC). Identification of risk factors is primordial to plan preventive strategies for CRC. We hypothesize that shellfish consumption is increasing CRC incidence. DSP toxins, present in some seafood products, seem to behave like tumour agents. There are no relevant studies on real health-risk of consuming DSP toxins, just some experimental and ecological evidence. Preventive interventions for reducing CRC risk must be approached through the collaboration of governmental, health and environmental sectors as a single regulatory agency. Sometimes, shellfish accumulates diarrhetic shellfish poisoning (DSP) toxins (i.e. okadaic acid and its derivatives) which provoke a gastrointestinal illness (DSP syndrome). Furthermore, DSP toxins are tumour promoters that could increase CRC risk. The current regulation about level of DSP toxins in shellfish meat is only centred on reduction of the gastrointestinal symptoms. Unfortunately, legal levels of DSP toxins in shellfish are enough to increase CRC risk. A review of legislation on DSP toxins is urgent.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.