Title
Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk : results from analyses in the Netherlands : cohort study
Author
Botterweck, A.A.M.
Verhagen, H.
Goldbohm, R.A.
Kleinjans, J.
van den Brandt, P.A.
Centraal Instituut voor Voedingsonderzoek TNO
Publication year
2000
Abstract
Both carcinogenic and anticarcinogenic properties have been reported for the synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The association between dietary intake of BHA and BHT and stomach cancer risk was investigated in the Netherlands Cohort Study (NLCS) that started in 1986 among 120,852 men and women aged 55 to 69 years. A semi-quantitative food frequency questionnaire was used to assess food consumption. Information on BHA or BHT content of cooking fats, oils, mayonnaise and other creamy salad dressings and dried soups was obtained by chemical analysis, a Dutch database of food additives (ALBA) and the Dutch Compendium of Foods and Diet Products. After 6.3 years of follow-up, complete data on BHA and BHT intake of 192 incident stomach cancer cases and 2035 subcohort members were available for case-cohort analysis. Mean intake of BHA or BHT among subcohort members was 105 and 351 μg/day, respectively. For consumption of mayonnaise and other creamy salad dressings with BHA or BHT no association with stomach cancer risk was observed. A statistically non-significant decrease in stomach cancer risk was observed with increasing BHA and BHT intake [rate ratio (RR) highest/lowest intake of BHA=0.57 (95% confidence interval (CI): 0.25-1.30] and BHT=0.74 (95% CI: 0.38-1.43). In this study, no significant association with stomach cancer risk was found for usual intake of low levels of BHA and BHT. Copyright (C) 2000 Elsevier Science Ltd. Chemicals/CAS: Antioxidants; Butylated Hydroxyanisole, 25013-16-5; Butylated Hydroxytoluene, 128-37-0; Food Additives
Subject
Nutrition
Medicine
Geneeskunde
Pharmacology
Toxicology
Pathology
Butylated hydroxyanisole
Butylated hydroxytoluene
Cohort study
Stomach neoplasms
Butylated hydroxyanisole
Butylcresol
Fat
Oil
Adult
Aged
Cancer risk
Chemical analysis
Cohort analysis
Dietary intake
Female
Food analysis
Food intake
Human
Male
Netherlands
Questionnaire
Statistical analysis
Stomach cancer
Aged
Antioxidants
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Cohort Studies
Diet
Female
Food Additives
Humans
Male
Middle Aged
Netherlands
No-Observed-Adverse-Effect Level
Prospective Studies
Questionnaires
Risk Assessment
Stomach Neoplasms
To reference this document use:
http://resolver.tudelft.nl/uuid:3b7845e9-ad2f-4522-b6be-6a5a5f69d67e
DOI
https://doi.org/10.1016/s0278-6915(00)00042-9
TNO identifier
56791
ISSN
0278-6915
Source
Food and Chemical Toxicology, 38 (7), 599-605
Document type
article