Evaluation of Arsenic-Induced Intracytoplasmic Inclusions

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Intracytoplasmic inclusions have been observed in various cell types in individuals exposed to high levels of inorganic arsenic in the drinking water or diet and have been classified as micronuclei. However, in our laboratory, we have observed identical types of inclusions in mice exposed to arsenicals and in patients treated with arsenic trioxide for promyelocytic leukemia, and have conclusively demonstrated that these are not micronuclei using electron microscopy and staining with DAPI, a chromosome specific stain. Similar to what has been reported in the literature as micronuclei in the epidemiology studies, the inclusions we observed stain positive with Giemsa, but this is a very non-specific stain. The purpose of this study is to obtain cells from individuals in epidemiology studies that have been exposed to high levels of inorganic arsenic in the drinking water and/or diet and to examine them in detail to determine whether they represent true micronuclei or if they are what we have identified as intracytoplasmic inclusions.

Institution: University of Nebraska Medical Center
Principal Investigator: Samuel Cohen, PhD
Years Awarded: 2014

Learn more about the IAFNS Food and Chemical Safety Committee.

Evaluating the Association between Dietary Exposure to Inorganic Arsenic on Health Outcomes for the US Population

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Chronic adverse health effects have been observed with exposure to high levels of inorganic arsenic. The health effects related to lower levels inorganic arsenic exposure have not been established. The aim of this study is to evaluate longitudinal cohort studies for their utility in estimating dietary
inorganic arsenic exposure and quantifying statistically reliable associations with health outcomes.

Institution: Exponent
Principal Investigator: Joyce Tsuji, PhD, DABT
Year Awarded: 2014

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Partially Hydrogenated Oils: Dose Response Evaluation

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There is evidence of a significant dose-dependent linear relationship between industrial trans fatty acids (iTFA) intake from partially hydrogenated oils and low-density lipoprotein cholesterol (LDL-C), a validated surrogate marker of coronary heart disease risk. The aim of this study is to conduct a meta-regression of controlled clinical trial data to investigate quantitatively the relationship between dietary intake of iTFAs and increased LDL-C, and to systematically consider the data relating to the mode of action for the effects of iTFAs on plasma LDL-C levels.

Institution: Toxicology Excellence for Risk Assessment
Principal Investigator: Lynne Haber, PhD
Year Awarded: 2015

Read more:
Mode-of-action evaluation for the effect of trans fatty acids on low-density lipoprotein cholesterol
Meta-regression analysis of the effect of trans fatty acids on low-density lipoprotein cholesterol

View Part 1 of this project: Trans Fatty Acids and Cholesterol Levels: An Evidence Map of the Available Science

Learn more about the IAFNS Partially Hydrogenated Oils Committee.

An Approach to Standardize the Concepts of Low Dose and Nonmonotonic Dose Response in Toxicological Research and Regulatory Science

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The IAFNS Food and Chemical Safety Committee invests in the training and education of future scientists and leaders in the fields of food and chemical safety and food toxicology by supporting a Summer Fellowship Program for doctoral students. This project focused on An Approach to Standardize the Concepts of Low Dose and Nonmonotonic Dose Response in Toxicological Research and Regulatory Science.

Institution: New York University
Summer Fellow: Joshua Vaughan, PhD
Amount Awarded: Summer fellows receive a stipend intended to cover living expenses and transportation to/from Washington, DC.
Year Awarded: 2014

Learn more about the IAFNS Food and Chemical Safety Committee.

Trans Fatty Acids and Cholesterol Levels: An Evidence Map of the Available Science

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The aim of this project is to characterize the existing literature regarding intervention trials on industrial trans fatty acid intake as a substitute for cis-monounsaturated fatty acids or saturated fatty acids and resulting changes in LDL- or HDL-cholesterol.

Institution: Biofortis
Principal Investigator: DeAnn Liska, PhD
Year Awarded: 2014

Read more:
Trans fatty acids and cholesterol levels: An evidence map of the available science

View Part 2 of this project: Partially Hydrogenated Oils: Dose Response Evaluation

Learn more about the IAFNS Partially Hydrogenated Oils Committee.

Correlation of Surrogate Bacteria and Salmonellae for Validation of Spice/Herb Pathogen Reduction Processes

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Spices and herbs are obtained from plants that are grown in open fields and later subjected to a drying process that often involves sun drying in open environments. Therefore, bacterial pathogens are likely to be present in these products. Despite implementation of preventive measures, outbreaks of foodborne disease and recalls have been linked to spices. The aim of this study is to define validation protocols for the pathogen reduction processes used to treat spices and validate treatment efficacy to achieve the targeted pathogen reduction.

Institution: Texas A&M University
Principal Investigator: Gary Acuff, PhD
Year Awarded: 2013

Read more: Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Learn more about the IAFNS Food Microbiology Committee.

Protocol and Surrogate Validation for the Inactivation of Salmonella on Spices

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Worldwide, spices are used to enhance the flavor of foods. In many cultures, spices are considered ready-to-eat and are added to foods after cooking, creating some risk for consumers if the spices have been contaminated with human pathogens. Several outbreaks of foodborne illness, associated with the consumption of spices have occurred; furthermore, numerous recalls of spices contaminated with bacterial pathogens have occurred in the last several years. The majority of these outbreaks and recalls were attributed to one pathogenic bacteria, Salmonella. The aims of this project are to: 1) Develop standardized validation protocols for the treatment of black peppercorns and cumin seeds, 2) Identify appropriate Salmonella surrogates for use in on-line process validations of these selected spices, 3) Develop pathogen and surrogate inoculation and stabilization protocols in the selected spices, 4) Provide proof of principle by using these protocols to validate two of the most common technologies (i.e., Steam, ETO, Irradiation) for treatment of the selected spices, and 5) Evaluate the sensory properties of the spices.

Institution: Virginia Tech
Principal Investigator: Monica Ponder, PhD
Year Awarded: 2013

Read more:
Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity
Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization

Learn more about the IAFNS Food Microbiology Committee.

Toxicology and Risk Assessment of Chemical Mixtures

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The IAFNS Food and Chemical Safety Committee invests in the training and education of future scientists and leaders in the fields of food and chemical safety and food toxicology by supporting a Summer Fellowship Program for doctoral students. This project focused on Toxicology and Risk Assessment of Chemical Mixtures.

Institution: University of Cincinnati
Summer Fellow: Mansi Krishan, PhD
Year Awarded: 2013

Learn more about the IAFNS Food and Chemical Safety Committee.

Evaluation of Food-Relevant Chemicals in ToxCast Phase II

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The IAFNS Food and Chemical Safety Committee invests in the training and education of future scientists and leaders in the fields of food and chemical safety and food toxicology by supporting a Summer Fellowship Program for doctoral students. This project focused on the Evaluation of Food-Relevant Chemicals in ToxCast Phase II.

Institution: Michigan State University
Summer Fellow: Agnes Karmaus, PhD
Year Awarded: 2012

Read more: Evaluation of Food-Relevant Chemicals in the ToxCast High-Throughput Screening Program

Learn more about the IAFNS Food and Chemical Safety Committee.