Advanced
Emerging
Owen McMaster, PhD
Master Pharmacologist
Division of Pharmacology Toxicology for Infectious Diseases
US FDA
Silver Spring, Maryland, United States
Marcus Delatte, PhD
Vice President, Regulatory Strategy
Regulatory and Drug Development Consulting
Allucent
Clarksburg, Maryland, United States
FDA concern over carcinogens in drugs has been highlighted at recent workshops, guidance documents, publications and research projects focused on this topic but the issue of carcinogens in foods have received less attention. The European Food Safety Authority Panel on Contaminants in the Food Chain recently provided a scientific opinion on the risks to public health related to the presence of nitrosamines in food. They concluded that ‘Meat and meat products' were the main food category contributing to 10 carcinogenic N-nitrosamines occurring in food. Although exhaustive, the report lamented the lack of data on important food categories and noted the increased presence of nitrosamines in foods after baking, frying, grilling, microwaving, indicate that cooking generates nitrosamines, with and without the addition of nitrate and nitrite. Nitrosamines represent only one of the many classes of carcinogens in foods. This session will explore the various types of carcinogens in foods including nitrosamines, colors, sweeteners, adulterants, pesticides and those generated during food preparation by the end user. There will also be a discussion of potential approaches to mitigate this global problem.
Symposium Speaker: Owen McMaster, PhD – US FDA
Symposium Speaker: Marcus S. Delatte, PhD – Allucent