Cientistas aprimoram método para detectar substâncias cancerígenas em alimentos

22 de maio de 2026

Reportado por IA

Pesquisadores desenvolveram uma abordagem de teste aprimorada para hidrocarbonetos aromáticos policíclicos, ou HAPs, que podem se formar em alimentos cozidos em altas temperaturas.

Um estudo de 2025 do Departamento de Ciência e Biotecnologia de Alimentos da Universidade Nacional de Ciência e Tecnologia de Seul testou o método QuEChERS em vários tipos de alimentos. Liderada pelo professor Joon-Goo Lee, a equipe mediu oito HAPs específicos e encontrou os níveis mais elevados no óleo de soja, seguido pela carne de pato e pelo óleo de canola.

Study of young lung cancer patients finds unexpectedly high diet-quality scores; researchers probe possible pesticide exposure

18 de abril de 2026 Reportado por IA Imagem gerada por IA Verificado

Preliminary research from USC Norris Comprehensive Cancer Center, presented at the American Association for Cancer Research (AACR) annual meeting, found that non-smokers diagnosed with lung cancer before age 50 reported eating more fruits, vegetables and whole grains—and had higher overall Healthy Eating Index scores—than the U.S. population average. The researchers emphasized that the results do not prove diet causes lung cancer and said a possible explanation could involve environmental exposures such as pesticides, a hypothesis that requires direct testing.

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terça-feira, 02 de junho de 2026, 13:40h

Cientistas aprimoram método para detectar substâncias cancerígenas em alimentos

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