Showing papers on "Salted fish published in 1978"

Carcinoma of the nasal and paranasal regions in rats fed Cantonese salted marine fish.

Abstract: Cantonese salted fish is suspected on epidemiological grounds to be an etiological factor in human NPC. To determine whether this food contains a carcinogen which acts on the upper respiratory epithelial lining, WA albino rats and Syrian golden hamsters were given Cantonese salted fish in their diet for one to two years from the age of one month and examined for tumours in that area. Three of 20 treated rats, but no control rats and no treated or control hamsters, developed carcinomas (two adenocarcinomas and one undifferentiated) in the nasal or paranasal sinus cavities after 12 to 24 months' treatment. NDEA was given orally to a similar group of animals as a positive control, and NDMA, the only volatile nitrosamine detected in salted fish, was added to the drinking-water of a third group. Three of 14 NDEA-treated rats developed adenocarcinomas in the nasal cavities, but none of the other animals developed nasal or paranasal tumours. These findings lead us to suspect that salted fish may contain a carcinogen or procarcinogen that can act systematically on the epithelial cells of the nasal and paranasal cavities.

Analysis for volatile nitrosamines in salt-preserved foodstuffs traditionally consumed by southern Chinese.

Abstract: Six types of salted fish and 10 other sorts of salted food products traditionally consumed by southern Chinese were analysed by GC-MS for the presence of volatile nitrosamines. The detection limit in the original raw food was 1 microg/kg for each nitrosamine. Only NDMA, in the range of 1-35 microg/kg, could be detected, in four of the six types of salted fish samples examined; and no nitrosamines were found in the other salted food products.

Environmental backgrounds of young Chinese nasopharyngeal carcinoma patients.

Abstract: Twenty-four Chinese NPC patients under 25 years of age at the time of diagnosis were interviewed. The interviews were carried out in the presence of their families in 22 cases and concentrated on the environmental background of the subject's infancy and early childhood. An analysis of the results eliminated household inhalants, aerial contaminants, medicines, food therapy, spices, fresh foods and soya sauce as likely factors in carcinogenesis. The only remaining foods eaten by all subjects and worthy of consideration were laap cheung, salted fish and tau si. Salted fish was the most commonly eaten and the only one fed to babies. In childhood, the subjects had rarely or never been fed vegetables or fruits. Most had, since childhood, been characteristically sickly, inactive, withdrawn and choosy about their food. It would appear that consumption of salted fish and vitamin C-deficiency in early childhood are important environmental factors and that a certain personality type may be associated with an increased risk.

Processing of traditional fish products in malaysia with special reference to the state of trengganu

Abstract: The state of Trengganu has been chosen because more than half of the population are involved in some way or another in the fishing industry. The processing of marine products has been an occupation among fishermen in the state since fishing activities started. There has also been little development from the traditional methods of catching, handling, storing, processing nad marketing of fish. This is reflected in the presence of the number of small boats and the distribution of many cottageqevel fish processing industries. The total fish caught in the state exceeds 50 000 tons per year with a value not less than M $ 95 millionl/. The people in the state eat only one third of the total catch whereas two thirds, or 33 000 tons, are taken fresh or processed for export to the other states of Malaysia or other countries; this brings in more than M $ 64 million to the state. Processed fish includes smoked tuna (katsuobushi), canned tuna, salted fish, squid, prawns, traditional products like keropok (fishlshrimp chips or crackers), belachan (shrimp paste), budu (fish sauce), and fish meal.