AIM To investigate the relationship between the colors of vegetables and fruits and the risk of colorectal cancer in Korea.METHODS A case-control study was conducted with 923 colorectal cancer patients and 1846 contro...AIM To investigate the relationship between the colors of vegetables and fruits and the risk of colorectal cancer in Korea.METHODS A case-control study was conducted with 923 colorectal cancer patients and 1846 controls recruited from the National Cancer Center in Korea. We classified vegetables and fruits into four groups according to the color of their edible parts(e.g., green, orange/yellow, red/purple and white). Vegetable and fruit intake level was classified by sex-specific tertile of the control group. Logistic regression models were used for estimating the odds ratios(OR) and their 95% confidence intervals(CI).RESULTS High total intake of vegetables and fruits was strongly associated with a reduced risk of colorectal cancer in women(OR = 0.32, 95%CI: 0.21-0.48 for highest vs lowest tertile) and a similar inverse association was observed for men(OR = 0.60, 95%CI: 0.45-0.79). In the analysis of color groups, adjusted ORs(95%CI) comparing the highest to the lowest of the vegetables and fruits intake were 0.49(0.36-0.65) for green, and 0.47(0.35-0.63) for white vegetables and fruits in men. An inverse association was also found in women for green, red/purple and white vegetables and fruits. However, in men, orange/yellow vegetables and fruits(citrus fruits, carrot, pumpkin, peach, persimmon, ginger) intake was linked to an increased risk of colorectal cancer(OR = 1.61, 95%CI: 1.22-2.12).CONCLUSION Vegetables and fruits intake from various color groups may protect against colorectal cancer.展开更多
Large quantities of fresh water are used intensively in the washing, cutting, peeling and disinfection of fruits and vegetables, resulting in high solids loading of the wash-water. Review of the literature shows that ...Large quantities of fresh water are used intensively in the washing, cutting, peeling and disinfection of fruits and vegetables, resulting in high solids loading of the wash-water. Review of the literature shows that there is limited information available on how to treat this wash-water on-site. Accordingly, an investigative program was established by sampling wash-water from two industrial partners processing root vegetables to determine the best available approach. Bench scale technologies tested for solids removal were dissolved air flotation （DAF） and centrifuge, followed by ultraviolet （UV） disinfection to evaluate the potential for water reuse. The results showed that DAF and centrifuge were able to remove solids at an efficiency greater than 95%. The DAF process was also able to remove higher levels of dissolved matter and nutrients in comparison to the centrifuge. The DAF process was also able to produce waters with higher transmittance, which leads to improved filtration and UV disinfection for water reuse. Membrane filtration feasibility testing showed that high quality waters can be produced as low as 2 NTU and 4 NTU, following pretreatment with DAF and centrifuge, respectively. However, filtration was unable to remove E. coll. Collimated beam results show that UV disinfection is needed to allow for water reuse.展开更多
基金Supported by the National Research Foundation of Korea,No.2010-0010276 and No.2013R1A1A2A10008260the National Cancer Center,Korea,No.0910220 and No.1210141
文摘AIM To investigate the relationship between the colors of vegetables and fruits and the risk of colorectal cancer in Korea.METHODS A case-control study was conducted with 923 colorectal cancer patients and 1846 controls recruited from the National Cancer Center in Korea. We classified vegetables and fruits into four groups according to the color of their edible parts(e.g., green, orange/yellow, red/purple and white). Vegetable and fruit intake level was classified by sex-specific tertile of the control group. Logistic regression models were used for estimating the odds ratios(OR) and their 95% confidence intervals(CI).RESULTS High total intake of vegetables and fruits was strongly associated with a reduced risk of colorectal cancer in women(OR = 0.32, 95%CI: 0.21-0.48 for highest vs lowest tertile) and a similar inverse association was observed for men(OR = 0.60, 95%CI: 0.45-0.79). In the analysis of color groups, adjusted ORs(95%CI) comparing the highest to the lowest of the vegetables and fruits intake were 0.49(0.36-0.65) for green, and 0.47(0.35-0.63) for white vegetables and fruits in men. An inverse association was also found in women for green, red/purple and white vegetables and fruits. However, in men, orange/yellow vegetables and fruits(citrus fruits, carrot, pumpkin, peach, persimmon, ginger) intake was linked to an increased risk of colorectal cancer(OR = 1.61, 95%CI: 1.22-2.12).CONCLUSION Vegetables and fruits intake from various color groups may protect against colorectal cancer.
文摘Large quantities of fresh water are used intensively in the washing, cutting, peeling and disinfection of fruits and vegetables, resulting in high solids loading of the wash-water. Review of the literature shows that there is limited information available on how to treat this wash-water on-site. Accordingly, an investigative program was established by sampling wash-water from two industrial partners processing root vegetables to determine the best available approach. Bench scale technologies tested for solids removal were dissolved air flotation （DAF） and centrifuge, followed by ultraviolet （UV） disinfection to evaluate the potential for water reuse. The results showed that DAF and centrifuge were able to remove solids at an efficiency greater than 95%. The DAF process was also able to remove higher levels of dissolved matter and nutrients in comparison to the centrifuge. The DAF process was also able to produce waters with higher transmittance, which leads to improved filtration and UV disinfection for water reuse. Membrane filtration feasibility testing showed that high quality waters can be produced as low as 2 NTU and 4 NTU, following pretreatment with DAF and centrifuge, respectively. However, filtration was unable to remove E. coll. Collimated beam results show that UV disinfection is needed to allow for water reuse.
