Cancer, the star-disease of the century, has various causes: not treating small pains and health issues on time, bad hygiene, having resentments and being unable to accept certain situations, genetics and a very bad nutritional plan. A new study has been published online by the PLOS One Journal, in which one of the main problems that leads to cancer is drinking soda. Unfortunately, more than half of the Americans that are over 6 years old are consumers of soda and as a consequence they are exposed daily to this very dangerous disease.
The human carcinogen 4-methylimidazole (4-MEI) is present in a number of sodas having caramel coloring, and there are many of them. 110 separate cola drinks are potential fabricators of the carcinogens. But what is this the composition of this component of soda and who produces it? The answer is simple and it doesn’t let anyone jump to different conclusions: it is produced in the manufacture of products, so the creators of it are also the creators of the sodas that use it. The researchers from the Johns Hopkins University have wanted to find out more details about the case, how many Americans consume sodas every day and what is the amount of human carcinogen present in them.
The researchers have stated that the routine consumption of certain beverages can result in 4-MEI exposures that are greater than 29 micro-grams a day.
Keeve Nachman, the senior author of the study, is the director of the food production and public health program at the Center for a Livable Future (CLF), Johns Hopkins’ diet and food production arm, and an assistant professor at the Johns Hopkins Bloomberg School of Public Health, said that:
“Soft drink consumers are being exposed to an avoidable and unnecessary cancer risk from an ingredient that is being added to these beverages simply for aesthetic purposes. This unnecessary exposure poses a threat to public health and raises questions about the continued use of caramel coloring in soda.”
Mr. Nachman has also said that an FDA intervention, such as determining maximum levels for 4-MEI in beverages, could be a valuable approach to reducing excess cancer risk attributable to 4-MEI exposure in the U.S. population.
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