Environmental Hazards And Human Health Background Food ✓ Solved

Environmental Hazards & Human Health Background Food!

We have discussed food from a variety of angles in the course. We all eat food for energy, nutritional benefits, and, for some of us, because it can be delicious which confers a psycho-social benefit. Unfortunately, the food we eat can also present risks (the probability that an adverse outcome could occur). There is a long list of types of food contaminants that could present and that have presented risks to the consumers. For example, food-borne contaminants that could cause illness and even death include parasites, pathogenic bacteria, virus, and prions (a type of protein that can cause abnormal protein configurations in the brain). Some of these are zoonotic (transferred from animals). Toxic chemical contaminants can also be found in foods, such as polychlorinated dibenzo dioxins (PCDDs), polybrominated diphenyl ethers (PBDEs), arsenic, and metals.

In a simplistic way, “the dose makes the poison.” Regulatory agencies have used this adage to set limits for acceptable levels of food-borne contaminants, e.g., limits for Escherichia coli (E. coli) bacteria. Setting those limits can be complicated for some non-lethal contaminants where the benefits of consuming a food must be weighed against the risks. An example here is mercury that accumulates in fish as methylmercury which is a potent neurotoxicant. However, eating fish also confers health benefits as fish are an excellent source of essential omega-3 fatty acids that contribute to neurological development.

To research (a) one or more nutrient(s) and (b) one or more contaminant(s) that have been found in two types of food that you eat. Your report MUST be substantiated with peer-reviewed references. You must use the University of Toronto library system to search for, and then use information from, peer-reviewed articles from the scientific literature. Information posted on websites, newspapers, magazines, and even government websites does not qualify as a suitable reference.

When on this website, you can use the option of “Article search,” and then “scholarly.” These search terms will provide you with scholarly papers published by peer-reviewed journals (where the publication process involves the review of the paper by multiple peer researchers with the aim of publishing only reputable information). You will likely need to use specific search terms to find relevant papers. The specific nutrient and contaminant (or type of contaminant) for two food items that you have or could consume must be or must likely be available in Canada. Note that Canada imports many foods. Those foods must pass Canadian food safety regulations that are implemented through the Canadian Food Inspection Agency, but their spot testing does not necessarily result in 100% compliance with regulations.

You need to report: Food type 1: one or more nutrient(s), and one or more contaminant(s) that could be found or have been found in that food. You must cite one peer-reviewed reference for each piece of information, e.g., two peer-reviewed papers per food, with one for nutrients and one for contaminants (unless the paper cites evidence of both nutrient(s) and contaminant(s)). Repeat for Food type 2. Thus, your report is likely to cite four peer-reviewed sources.

You can write in short, but complete sentences ending with an in-line citation. For example, “Some chocolate could contain the bacterial contaminants Salmonella, Escherichia coli (E. coli), or Enterobacteriaceae arising from insufficient hygiene (hand washing) practiced by food handlers in a study conducted in Brazil (Nascimento et al. 2015).” Note that this sentence paraphrases the information presented by Nascimento et al., uses the correct formatting of the names of the bacterial species, and includes an in-line reference. Caution: You may not use any quotations in your answer. You must paraphrase all information obtained from the papers cited. We will be looking out for plagiarism which is repeating the same phrase from a source without attribution.

Paper For Above Instructions

Food plays a crucial role in human health, providing essential nutrients and energy. However, it is essential to recognize that food can also harbor various contaminants detrimental to health. This analysis focuses on two commonly consumed food items: fish and chocolate. We will investigate one nutrient and one contaminant found in each food type, substantiated by peer-reviewed research.

Fish: Nutrient and Contaminant

Fish is widely regarded as a nutritious food, owing to its rich content of omega-3 fatty acids. These essential fatty acids are critical for neurological development and cardiovascular health (Mozaffarian & Wu, 2011). Omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been shown to reduce the risk of heart disease and support brain function. However, fish can also accumulate harmful contaminants such as mercury, particularly in larger predatory fish like tuna and swordfish. Methylmercury, the organic form of mercury, is a potent neurotoxin that can adversely affect cognitive development in children and adults (Clarkson & Magos, 2006).

The Centers for Disease Control and Prevention (CDC) emphasizes the importance of balancing the benefits of consuming fish with the risks associated with mercury exposure. Pregnant women and young children are particularly vulnerable to the effects of mercury, making it essential to limit their intake of high-mercury fish (CDC, 2021). By choosing low-mercury fish options, consumers can enjoy the health benefits while minimizing risks to their health.

In summary, while fish is an excellent source of omega-3 fatty acids, it is essential to be aware of the potential contaminant, methylmercury, and make informed choices regarding fish consumption.

Chocolate: Nutrient and Contaminant

Chocolate is another popular food item that offers various health benefits. Dark chocolate, in particular, is rich in antioxidants, such as flavonoids, which have been associated with improved cardiovascular health (Heinrich et al., 2006). These antioxidants can help reduce inflammation and lower blood pressure. However, chocolate can also be susceptible to contamination by bacteria, including Salmonella spp. and Escherichia coli (E. coli), which can arise from inadequate hygiene practices during the production process (Hernandez et al., 2014).

Salmonella contamination has been reported in chocolate products and poses a significant health risk, particularly to vulnerable populations such as young children, the elderly, and immunocompromised individuals (Moss et al., 2018). Ensuring proper food safety practices, including thorough cooking and food handling, is crucial in preventing foodborne illnesses associated with chocolate consumption.

In conclusion, while chocolate, especially dark chocolate, provides beneficial nutrients like antioxidants, it is essential to recognize the risk of contamination with harmful bacteria, necessitating adherence to food safety standards in its production and consumption.

Conclusion

This analysis highlights the importance of understanding both the nutritional benefits and potential risks associated with food consumption. Fish and chocolate serve as excellent examples, demonstrating the necessity of balancing nutrient intake with the awareness of contaminants. By making informed choices based on peer-reviewed research, consumers can optimize their diets while minimizing health risks.

References

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