Food Risk Research Articles

Associations between degree of food processing and colorectal cancer risk in a large-scale European cohort.

Industrial food processing has been linked to various health outcomes including cancer. To examine associations between the degree of food processing and risk of colorectal cancer (CRC) and its sub-sites, data from the European Prospective Investigation into Cancer (EPIC) including 6155 incident CRC cases (n = 450,111 participants), were analyzed. Dietary intakes were assessed using baseline food frequency questionnaires. Foods were classified into culinary ingredients, unprocessed, processed (PFs), and ultra-processed foods (UPFs) according to the Nova classification. Cox proportional hazards models, adjusted for established CRC risk factors, were used to estimate hazard ratios (HRs) and 95% confidence intervals (95% CIs) associated with a 10% increase in proportion of consumption (%g/d) of each Nova group. Substitution analysis examined the effect of replacing UPFs and PFs with unprocessed foods on CRC risk. A 10% increase in proportion of UPFs was associated with 6% higher CRC risk (95% CI:1.02-1.10). A positive association was also found between PFs and CRC risk (HR per 10% increase: 1.10 [95% CI, 1.05-1.15]). Conversely, unprocessed food consumption was inversely associated with CRC risk (HR per 10% increase: 0.93[95% CI, 0.90-0.95]). Substitution of 10% of the overall proportion of the diet comprising UPFs or PFs with 10% unprocessed foods was associated with a decreased risk of CRC (HRUPFs: 0.94 [95% CI, 0.90-0.97]; HRPFs: 0.90 [95% CI, 0.86-0.94]). In conclusion, UPF was positively associated with CRC risk while diets richer in unprocessed foods were associated with lower CRC risk. Further studies are needed to understand the mechanisms by which food processing affects CRC risk.

Ultra-processed food consumption and risk of dementia and Alzheimer's disease: The Framingham Heart Study.

Ultra-processed food consumption is emerging as a risk factor for various cardiometabolic diseases, however its association with dementia and Alzheimer's disease has rarely been explored. We sought to examine whether ultra-processed food consumption is associated with risk of all-cause dementia and Alzheimer's disease among middle-age and older adults. A prospective cohort study. The Framingham Heart Study, a single-site, community-based cohort study. Offspring cohort participants who attended examination cycles 5 (1991-1995) and 7 (1998-2001) at age ≥60 years and who were dementia-free at baseline. Nutritional information was retrieved from food frequency questionnaires, and ultra-processed food was categorized based on the NOVA system. Participants were followed-up for all-cause dementia and Alzheimer's disease. Cox regression models were used to estimate hazard ratios (HRs) and 95 % confidence intervals (CIs) adjusting for potential confounders. The study sample included 1,375 participants free of dementia and stroke at baseline (mean age 68 ± 6y, 54 % females). During a mean follow-up of 12.7 ± 6.0 years, 224 and 172 individuals were diagnosed with all-cause dementia and Alzheimer's disease, respectively. An interaction of ultra-processed food consumption with age was observed with regard to dementia and Alzheimer's disease (p for interaction = 0.02 and 0.007, respectively). Therefore, all analyses were stratified by the median age of 68 years. Among participants who were <68 years of age at baseline, each serving per day of ultra-processed food was associated with 13 % increased risk for Alzheimer's disease (HR = 1.13, 95 % CI:1.03-1.25), and consumption of ≥10 servings/day vs. <10 servings/day of ultra-processed food was associated with a 2.7-fold increase in Alzheimer's disease risk (HR = 2.71, 95 % CI:1.18-6.24), after adjustment for age, sex, education, total energy, metabolic factors and diet quality. The associations with all-cause dementia were less robust, and no significant findings were observed when age at baseline was 68 years or above. Our findings suggest that consumption of ultra-processed food in middle-age may be linked with an increased risk for Alzheimer's disease. Future clinical studies are warranted to assess whether reduction of ultra-processed food consumption improves brain health.

The trashing of treasure: global biodiversity needs intensive care

Continuing population declines and extinctions across the earth’s biodiversity spectrum further undermine global ecological functioning and the security of human society. A comprehensive summary of the soon to be released Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES) Nexus Assessment report was published in December 2024. It stated that the current environmental, social and economic crises, reflected in mounting biodiversity loss, global climate change, growing water and food insecurity and risks to human health, are inseparable. It also warned that biodiversity levels have fallen between 2% and 6% per decade for the last 30 to 50 years. The level of harm being inflicted on nature is chilling for human society given that the report also stated that ~$58 trillion of global economic activity in 2023 was in sectors moderately to highly nature dependent. Setting aside the strong moral arguments for biodiversity conservation, this situation points to a mounting economic disaster. On a positive note, the report summary did list a suite of proposals for slowing this alarming level of biodiversity loss. However, separate from the IPBES Nexus report, factors that need to be addressed include the expectation of continuous economic growth, extreme concentration of global wealth and power; economic materialism; corporate tax avoidance; public and private sector corruption; the non-incorporation of environmental costs in generating Gross Domestic Product; and the flooding of the internet with misinformation, including climate change denial.

Organophosphorus Pesticide Residues Contaminating Vegetables and Fruits in Sudan are a Major Public Health Hazard

Background: Organophosphorus pesticides (OP) are a diverse group of compounds. Extensive application of these chemicals in Sudan increases the risk of food and water contamination. We aimed to identify the occupational hazard on sellers and consumers resulting from exposure to organophosphorus through measurement of blood (AChE) enzyme activity.Methods: This is a community-based study conducted at the Khartoum vegetable market, where 219 sellers and consumers were consented and recruited consequently. Data on demographics and pesticides exposure was collected and blood for acetylcholinesterase enzyme (AChE) activity was withdrawn and tested in a Lovibond machine.Results: 139 (63.5%) of the participants were males with a mean age of 41.6 ± 12.9 years. Educational levels: 83 (37.9%) elementary school, 52 (23.8%) middle and high school, 54 (24.6%) college and above, and 30 (13.7%) were illiterate. More than half 129 (58.9%) were consumers and the remaining 90 (41.1%) were sellers. Univariate analysis revealed sellers having a significantly more proportion of impaired acetylcholinesterase (AChE) activity compared to consumers, [33 (36.6%) versus 9 (7%), p-value 0.001]. Moreover, the mean (AChE) activity for whole respondents was lower than the physiologic mean of unexposed people (82.3% versus 87.5%). Independent t-test revealed significantly impaired (AChE) activity among sellers (74.9% versus 87.5%), (P-value = 0.001).Conclusion: People exposed to agricultural chemical pesticide residues in vegetables and fruits have impaired (AChE), with a significantly lower rate of the enzyme among products’ sellers in reference to consumers and to the physiological values of unexposed. A larger community-based study evaluating exposures to pesticides is highly recommended.Keywords: Agricultural Chemicals; Organophosphorus Pesticides; Chemical Residues; Chemical Contamination; Acetylcholinesterase Enzyme; Sudan

The Level of Adherence to Organic Food Consumption and Risk of Cancer: A Systematic Review and Meta-Analysis

The available literature reports inconclusive findings regarding the frequency of organic food consumption and cancer incidence. This systematic review evaluated the effect of the frequency of organic food consumption on overall and site-specific cancer risk. Four electronic databases (PubMed, Scopus, Web of Science Core Collection, and Embase), the gray literature, and the reference lists of the included reports were searched for eligible studies. Study screening, data abstraction, and risk of bias assessment were performed by two independent examiners. Hazard ratios (HRs) and 95% confidence intervals using a random effects model were utilized to synthesize the available data from the included studies. There was no difference between the two interventions regarding overall cancer (HR = 0.93, 95% CI: 0.78–1.12), breast cancer (HR = 1.01, 95% CI: 0.81–1.26), colorectal cancer (HR = 1.01, 95% CI: 0.93–1.10), and non-Hodgkin lymphoma risks (HR = 0.70, 95% CI: 0.17–2.94). The findings suggest that the overall and site-specific cancer risk are not associated with the frequency of consumption of organic foods. Further research is necessary to provide more evidence for the role of organic food consumption on the incidence of cancer using homogeneous methodologies to define the frequency of organic food consumption.

Small profits mean peace: food price, risk aversion, and farmers’ choices of sale channels

Most farmers in China show an strange attitude towards food sale channels:they prefer low priced channel rather than high priced channel. This paper examines the mechanism by which food price affect farmers’ choices of sale channels and the role played by risk aversion, based on the 2022 China Land Economic Survey. The results indicate that higher prices are more likely to lead farmers to choose dealers who are private buyers offering flexible terms, compared with depots which are government procurement centers ensuring stable prices and other channels. It reveals that the underlying reason for farmers’ choices is the certainty effect, which causes farmers to prefer dealers offering certain profits over depots with uncertain profits, despite the high prices. It is further found that risk aversion has a mediating effect on the relationship between food price and farmers’ choices of sale channels.

Tebuconazole residue in wheat and food risks: Comparison among nano and conventional formulations.

Nanopesticides exhibit different residue patterns in crops after application compared to conventional formulations, thus affecting human dietary exposure. Residue, dissipation, and dietary exposure to tebuconazole nanoformulations (nanoemulsion and nano-capsules) and conventional formulations (suspension concentrate and micro-capsules) on wheat were investigated and compared. Nano-capsules (1950μg/kg) and micro-capsules (1771μg/kg) had significantly lower initial deposition on wheat-leaf than suspension concentrate (2666μg/kg). No significant differences were observed in initial deposition on wheat-stem and wheat-grain between nano and conventional formulations. The degradation half-lives of suspension concentrate, nanoemulsion, nano-capsules, and micro-capsules were 1.5-11.4 d, 7.6-25.7 d, 4.1-12.4 d, and 7.5-22.4 d, respectively. Nanoemulsion, with the lowest surface tension, was highly stable and persistent, resulting in the highest final residues on wheat-leaf (695μg/kg). Risk quotients for all formulations were about 28%, indicating acceptable dietary risks. These findings offer valuable insights into the application of nanopesticides and contribute to mitigating the associated health risks.

Beyond sugar-sweetened beverages: Tackling oral health risks of ultraprocessed foods.

Beyond sugar-sweetened beverages: Tackling oral health risks of ultraprocessed foods.

Thermo-responsive 3D nanostructures for enhanced performance in food-poisoning bacterial analysis.

The growing risk of bacterial food poisoning due to global warming has necessitated the development of methods for accurate detection of food-poisoning bacteria. Despite extensive efforts to develop enhanced bacterial-capture methods, challenges associated with the release of the captured bacteria have limited the sensitivity of bacterial detection. In this study, thermo-responsive intelligent 3D nanostructures to improve food-poisoning bacterial analysis performance were fabricated by introducing a thermo-responsive polymer onto an urchin-like 3D nanopillar substrate (URCHANO). A co-polymer of methacryloyl glycinamide and benzyl acrylate (MNAGA-Bn 5%) was introduced as a thermo-responsive co-polymer onto URCHANO using an electron-transfer atom-transfer radical-polymerization method to fabricate Thermo-URCHANO. A temperature-related analysis of the surface properties of Thermo-URCHANO revealed a hydrophobic-to-hydrophilic transition at 37 °C, which facilitated the release of bacteria captured within the nanostructure. In a one-pot analysis to capture and analyze various food-poisoning bacteria in kitchenware (gloves and aprons) and food items (eggs and sausages), mimicking real-life environments, specimens collected using Thermo-URCHANO showed lower Ct values than those collected with uncoated URCHANO, indicating greater bacterial detection. This method could effectively release captured bacteria through temperature changes, improving extraction efficiency during swab collection. While Thermo-URCHANO needs further optimization, it is expected to enhance bacterial analysis performance and sensitivity.

Exploring the nutritional value, health benefits and concerns associates in selected fermented fish product in Southeast Asia: A review

Fermented fish is a staple food in Southeast Asian cuisine with a unique flavor and nutritional properties. This paper provides a comprehensive review of fermented fish, its types and methods of fermentation, nutritional value, health benefits, and risks. The paper highlights traditional and modern methods of fermentation using various types of fish and provides examples of popular fermented fish dishes. The nutritional value of fermented fish is emphasized, including their high protein and amino acid content, omega-3 fatty acids, vitamins, and minerals. Moreover, fermented fish has demonstrated promising health benefits such as improved cardiovascular health, gut health, and anti-cancer properties. However, high sodium content and potential risks of histamine poisoning, or other foodborne illnesses require caution in the consumption of these foods. The paper concludes by underscoring the cultural and public health significance of fermented fish and highlighting the potential for further research on the health benefits and risks of this traditional food.

Продовольственный риск снижения качества жизни населения региона

The quality of life is a complex characteristic of the level and conditions of people’s life. This indicator reflects the degree of satisfaction, as well as the subjective perception of life and its individual aspects. In this regard, the quality of life is the most important indicator of the socio-economic development for separate communities and the nation as a whole. However, science has no unified system of indicators to determine the quality of life or its correlation with various threats, i.e., downside risks. Food consumption is an important element in assessing the quality of life, and food risk is a component of the overall downside risks. The research objective was to develop a methodology for determining food risks as an indicator of the quality of life. The authors studied the level of food consumption by the population of Russia as a whole and the population of the Kemerovo Region. The consumer food price index served as an indicator of food risks in the system of the quality of life. The study relied on standard research methods and involved a review of scientific sources and official documentation. Statistics for 2012–2022 underwent a comparative analysis of regional vs. federal data to determine the degree of deviation, which reflected the food risks to the quality of life. The Kemerovo Region proved to lag behind the Russian average in five out of nine food products, i.e., vegetables and melons, vegetable oil, fruits and berries, dairy products, and sugar. The regional deviation was smaller in the case of meat and meat products. The consumption of bread products and eggs approximated the federal level. Potato consumption was above average. Food prices appeared to grow at a slower pace than in the country as a whole. The comparative analysis of actual vs. standard food consumption in the region demonstrated a severe long-term shortage of fresh fruits, berries, vegetables, melons, dairy products, oil, and meat in the diet of local residents, who try to compensate for this shortage with potatoes, eggs, bread, and bakery products, not to mention sugar. The estimated level of food risks for the quality of life proved to be 10–11%, i.e., a stable lag behind the all-Russian indicators of food availability. Food risk assessment is an important indicator of the quality of life. It reveals problems in the regional food security and makes it possible to develop the necessary measures. Food risks can be reduced by increasing the local agricultural production, improving the trade logistics for specific goods, optimizing the regional food supply management, and promoting the healthy lifestyle.

Farmers’ decision processes about biocontrol innovation adoption: dynamics surrounding push-pull technology in Western Kenya

ABSTRACT Smallholder farmers in sub-Saharan Africa (SSA) face increasing challenges from pests and climate change, among other issues. In response to these challenges, international agricultural research for development (R4D) investment is often focused on developing and scaling up techniques and technologies that bolster resilience. However, such approaches are often technocentric and follow linear assumptions of innovation diffusion and adoption, which overlook the complex realities that influence smallholder farmers’ dynamic decisions and engagement with novel techniques. This study used qualitative ethnographic methods to explore the experiences, knowledge construction, motivations, and decision-making of farmers in Western Kenya regarding the extensively researched push-pull technology (PPT). Findings reveal that motives for practicing PPT evolve as farmers respond to emerging realities. Farmers’ practices were motivated by factors such as food culture, resource availability, market demand, social networks, and risk management. Farmers often modify and adapt PPT components rather than simply adopting the practice as taught or shown. Contextual factors such as health, livestock ownership, land tenure, access to information and inputs, cost/benefit trade-offs, and social dynamics interact in complex ways. Ultimately, innovation unfolds as a dynamic process requiring inclusive participation, flexibility for local adaptation, and long-term collaboration with farmers as partners in finding solutions.

Reasons for difficulties in isolating the causative organism during food-borne outbreak investigations using STEC as a model pathogen: a systematic review, 2000 to 2019.

IntroductionFood-borne disease outbreak investigations use epidemiological, microbiological and food chain evidence to identify the implicated food and inform risk management actions.AimsWe used Shiga toxin-producing Escherichia coli (STEC) as a model pathogen to investigate the success of outbreak strain isolation from food or environmental samples during outbreak investigations, and examined the factors influencing the chance of isolation.MethodsWe searched for reports of food-borne STEC outbreak investigations worldwide in peer-reviewed and grey literature in line with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines.ResultsWe found a total of 223 outbreaks suitable for inclusion. Food and/or environmental samples were available for testing in 137 investigations, and the outbreak strain was isolated in 94 (42%) of investigations. We found no significant effect of STEC serovar or size of outbreak on likelihood of successful outbreak strain isolation. Isolation success ranged across different implicated commodities from 86% for beef-related outbreaks to 50% for salads and leafy greens. In 20% of outbreaks with samples available for testing, an additional STEC strain was isolated alongside the outbreak strain and in 6.6%, only an alternative STEC strain was isolated. Risk management action was taken on epidemiological evidence alone in 21 incidents.ConclusionThe principal reasons why the outbreak strain was not isolated were lack of sample availability and methodological issues concerned with laboratory isolation. We recommend strategies that could improve the likelihood of isolation including the rapid collection of samples based on epidemiological intelligence.

Risk assessment of food additives including dietary exposure.

Lately, the entire society's focus has turned towards consuming more natural food products and the production of chemicals obtained utilising green technologies. The use of chemicals as food additives is a concern for consumers. For this reason, the search for natural and more sustainable additives is a key step to control food risks while meeting consumers' requirements. Essential oils could be considered potential green food additives on the basis of their valuable properties (chemical and microbiological). Unfortunately, there is currently a lack of knowledge regarding the safety associated with the consumption of essential oils and/or their nano-emulsions. In response to this issue, the Department of Nutrition and Food Science, Toxicology and Legal Medicine (DNFSTLM) from the Faculty of Pharmacy, Seville, Spain, in partnership with the University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania, have engaged their efforts into the individual working programme titled 'Risk assessment of food additives including dietary exposure' as part of the European Food Risk Assessment Fellowship Programme (EU-FORA). The individual programme was built on three modular pillars that were based on a 'learning-by-doing' approach. The fellow's activities focused on experimental toxicology and evaluation of the dietary intake for citrus essential oils nano-emulsions (CEO-NEs). The objective was to provide a foundation in toxicology and train the fellow with the skills necessary to conduct toxicological investigations for risk assessment. Acquiring expertise in applying the guidelines of the European Food Safety Authority (EFSA) and the Organization of Economic Cooperation and Development (OECD) was an important goal for the EU-FORA experience. Furthermore, the fellow received training in dietary risk assessment and participated in experimental research on the chemical characterisation, digestion processes and mechanism of action of bioactive compounds. In light of the results obtained, the individual programme was beneficial, the fellow being successfully trained and integrated into the hosting team. Furthermore, this project set the stage for further collaboration.

Q4MRATools: Quantitative tools to microbial risk assessment.

In the context of the European Food Risk Assessment (EU-FORA) fellowship programme, the project 'Q4MRATools: Quantitative Tools to Microbial Risk Assessment' focused on training in predictive microbiology, experimental design and the use of advanced software tools like R, MATLAB, @Risk, DMFit and GInaFiT. The primary objective of this programme was to equip the fellow with foundational knowledge in quantitative microbial risk assessments (QMRA), thereby contributing to the development of more effective and accurate food safety risk assessments. This initiative was part of a broader effort to address the evolving challenges in food safety by enhancing collaborative actions and developing robust food safety systems. The fellow engaged in various risk assessment tasks, acquiring fundamental knowledge in predictive microbiology, particularly different modelling strategies for growth and inactivation models, as well as understanding the nuances of microbiological behaviour under different conditions and food matrixes environments. The training emphasised the importance of experimental design and the application of software tools essential for conducting QMRA. Secondary activities were also included to broaden the fellow's competencies, expanding their expertise beyond qualitative methods.

Chemical and microbial risk assessment of wild edible plants and flowers.

The document focuses on the chemical and microbial risk assessment of wild edible plants (WEPs) and flowers, highlighting potential risks from heavy metals, pesticides and microorganisms. WEPs are valuable for human nutrition and gastronomy, offering essential compounds and health benefits. They are also seen as a sustainable food source. The study used various data sources and methodologies, including microbiological load and heavy metals' analysis, to assess the risks associated with WEPs. Consumption data were gathered to comprehensively assess exposure assessment. This document provides detailed recommendations for risk characterisation and management to mitigate potential health hazards associated with WEPs. The document was developed as part of the EU-FORA fellowship programme, which aims to enhance food risk assessment expertise through training to ensure preparedness for future risk analysis needs.

Assessment of the risk of Staphylococcus aureus infection associated with the consumption of braised beef meat sold on the streets in Côte d'Ivoire

Braised beef meat sold on the streets, a meat product that poses a potential risk of food poisoning to humans. This study was to assess the risk of foodborne infection by S. aureus associated with the consumption of braised beef in Côte d’Ivoire, to improve food safety in this country. A preliminary survey was first carried out in six (06) separate towns in Cȏte d'Ivoire, among consumers (n = 900) and sellers (n = 300) of braised beef meat with a view to characterizing the behavior of these actors. A microbiological analysis was then carried out in accordance with the ISO 6888-1/-3 standard (1999) on 189 samples of this braised beef meat taken from various sales outlets in these towns. A risk model was developed. The risk of infection linked to the consumption of this braised beef was estimated using the Monte Carlo simulation procedure. The results of the consumer survey showed that the percentage of the population consuming braised beef meat (BBM) was 74.4%, with an average consumption of 114.3 ± 0.5 g/person/day. Microbiological analysis revealed the isolation of 92% S. aureus with a mean load of 6.0 ± 0.19 log10∙cfu/g greater than 105 CFU/g. The probability of ingesting a dose greater than 108 S. aureus bacteria ranged from 4.2% to 4.3%. Braised beef meat sold in the streets of Côte d'Ivoire's towns and cities poses a real risk of infection. S. aureus is one of the causes. S. aureus-associated gastroenteritis is caused by failure to observe simple hygiene rules. The risk of infection should be mitigated by cleaning up the places where this product is sold and promoting good hygiene practices in the informal sector.

Aflatoxin Contamination of Various Staple Foods from Angola and Mozambique.

Aflatoxins constitute a significant risk in staple foods produced in African countries. This research aimed to analyze the total aflatoxin (AFT) contamination of various staple foods in Angola and Mozambique. A total of 233 samples of corn, peanuts, beans, rice, and cassava flour collected from farmers or local markets from the province of Cuanza Sul, Angola, and the provinces of Gaza and Inhambane, South Mozambique, were analyzed for the presence of AFT using the lateral flow strip method via AgraStrip® Pro WATEX® (Romer). The results showed that, from all matrices, the highest incidence and level of AFT were found in corn produced in Mozambique, with medians ranging from 6.5 to 66.5 µg/kg, with the samples showing values as high as 9200 µg/kg. Levels higher than the maximum admissible levels recommended by the Codex Alimentarius Commission for cereals and pulses (15 µg/kg) were observed in up to 90% of the corn samples, depending on the province. Corn produced in Angola showed lower amounts of AFT, with medians ranging from 1.2 to 7.7 µg/kg. Considering the maximum admissible levels for AFT recommended by the European Commission and the Codex Alimentarius Commission for cereals and pulses, the level of AFT contamination in staple food produced and consumed in the studied provinces is high and constitutes a public health risk for the population. Therefore, risk mitigation strategies are urgently needed.

Ultra-Processed Food and Prostate Cancer Risk: A Systemic Review and Meta-Analysis.

Background/Objectives: Prostate cancer is the second leading cause of cancer death among American men, following lung cancer. While diet and exercise have been extensively studied in relation to prostate cancer prevention, the evidence remains inconclusive. Methods: A comprehensive literature search was performed to identify observational studies investigating the association between ultra-processed food (UPF) consumption and prostate cancer risk and mortality, determined by the NOVA classification system. In addition, we conducted subgroup analyses to assess the association based on study design, age, and data collection methods. Results: Six studies were identified, including four cohort studies and two case-control studies. No significant association was found between high UPF consumption and increased risk of prostate cancer [RR = 1.02, 95% confidence interval (CI) = 0.96-1.08, n = 5]. However, there was a slight increase in mortality (RR = 1.15, 95% CI = 0.99-1.35, n = 2). A subgroup analysis by the dietary assessment method revealed an RR of 1.01 (95% CI = 0.93-1.09) for studies using the food frequency questionnaire (FFQ) and 1.04 (95% CI = 0.93-1.16) for studies using 24-h recalls. There was no significant heterogeneity among the studies (I2 = 0, p = 0.82). Conclusions: This meta-analysis suggests no significant association between high UPF consumption and prostate cancer risk. Given the known associations with other chronic diseases, the potential public health implications of reducing UPF consumption remain important. Further research with the use of more robust food assignment systems and more precise dietary assessments is needed to clarify the role of UPF in prostate cancer development.

The Global Spread of Microplastics: Contamination in Mussels, Clams, and Crustaceans from World Markets.

Analysis of microplastic (MP) occurrence in commercially relevant species is a prerequisite for food risk assessment. Using a standardized methodology, we aimed to investigate MP contamination in point-of-sale clams, mussels, and Crustacea shellfish collected from various markets (Belgium, Croatia, Serbia, and South Korea). An improved digestion protocol yielded ≥ 99.8% digestion efficiency for all species analyzed. In a total of 190 samples analyzed individually by microFTIR, MPs were identified in 43.68% of the samples with less than 1 MP/individual average (0-4 MP/individual, 0-1.35 MPs/g tissue). Significant differences between species were observed when considering samples contaminated with MPs, with Crustacea shellfish having the lowest MPs/g of edible tissue. Polystyrene, polypropylene, and polyethylene were dominant MPs found in clams and mussels, while polyamide, polyethylene terephthalate, and polyvinyl chloride were the most abundant in Crustacea shellfish. Our data do not support the bioaccumulation or biomagnification of MPs with the size of the animal in the shellfish group. MP contamination is more strongly associated with the type of shellfish than with the geographical origin of the market.