There is indeed a scientific basis for "being clean and eating sick".
"eat no disease", the traditional Chinese folk custom is becoming the scientific frontier of international food safety research, and its internal mechanism is expected to be scientifically verified. Yesterday, the twelfth Shanghai International Symposium on biotechnology and medicine was held in Shanghai. Professor Lu Yitong, deputy director of the Lu Boxun food safety research center of Shanghai Jiao Tong University, said in a speech at the "food safety and human health" forum that daily diet "zero pollution" does not necessarily mean food safety. Sometimes low doses of toxic substances may also be beneficial to organisms.
new technology leads to new problems
food additives, pesticide residues, antibiotics and so on, which has become a serious social problem. For a time, people even talked about the color change of food safety. "This is due to the serious pollution of food chain from farmland to food chain in China. The phenomenon of illegal production and processing of food can not be ignored by food enterprises. On the other hand, the application of new food technology and new resources has brought many uncertainties. With the research of food safety and the deep entry of technology, the more easy to find new problems."
, if food is absolutely clean and pollution-free, is it sure to ensure food safety? Lu Yitong said that the current research on food safety at the forefront is making a different voice. In vitro and living biological toxicity tests, the researchers found that the relationship between the dose of toxic chemicals in many foods and their effects is a U - shaped curve, a low dose of toxic substance, which stimulates the organism to produce antibodies and improves the ability to protect itself. With the accumulation of toxic compounds, its lethality is steep. Increase.
focuses on the "toxic excitatory effect"
this is called low-dose poison stimulation, namely the "toxic excitatory effect (hormesis)". As early as 1943, scientists found that large doses of oak bark extract inhibited the growth of fungi, but stimulated the growth of fungi at low doses. Therefore, it is suggested that toxic substances can stimulate at low doses. Later, the "excitant effect" was confirmed in many toxic compounds. Over the past two or three years, Chinese and foreign food safety experts have turned their attention to finding and demonstrating the "toxic excitatory effect" of poisonous chemicals in food. At the same time, the traditional evaluation of food safety is also quietly changing.
in daily life, people often see the people in the "spotless" eating environment, especially those in developed countries in Europe and America, with a little unclean diet and discomfort. On the contrary, in some areas where the food environment is relatively backward, people are relatively less sensitive, or vomiting and diarrhea. Lu Yitong said that this may be the effect of low dose stimulation.
"zero pollution" is the most perfect?
but, which of the toxic substances in the food have low dose stimulation effect, and how to quantify the low dose of toxic substances, which need to be decipher by scientists. It is revealed that the Shanghai Jiao Tong University Lu Boxun food safety research center recently won the National Natural Science Fund to study the scientific mechanism of the low dose toxicant stimulation effect, and to solve the "behavior code" in human food safety.
how is food safe? "Zero pollution" is the most perfect? In the national standard of many food additives, it is true, or pseudo science to allow "poison" to remain in trace. It is of great theoretical and practical significance to study the low dose stimulation effect of toxic chemicals in our country, which will carry out the evaluation of food safety and human health rationally and scientifically, and promote the establishment of the early warning system for the safety of contaminated food. Lu Yitong said.