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Although recent studies suggest that high intakes of meat and heme iron are risk factors for several types of cancer, studies in relation to esophageal adenocarcinoma (EAC) are scarce. Previous results in the European Prospective Investigation into Cancer and Nutrition (EPIC) based on a relatively small number of cases suggested a positive association between processed meat and EAC. In this study we investigate the association between intake of different types of meats as well as heme iron intake, and EAC risk in a larger number of cases from EPIC. The study included 481,419 individuals and 137 incident cases of EAC that occurred during an average of 11 years of follow-up. Dietary intake of meat (unprocessed/processed red and white meat) was assessed by validated center-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat. After adjusting for relevant confounders we observed a statistically significant positive association of EAC risk with heme iron and processed meat intake, with HR: 1.67, 95% CI: 1.05-2.68 and HR: 2.27, 95% CI:1.33-3.89 respectively for comparison of the highest vs. lowest tertile of intake Our results suggest a potential association between higher intakes of processed meat and heme iron and risk of EAC. © 2013 Wiley Periodicals, Inc.

Although recent studies suggest that high intakes of meat and heme iron are risk factors for several types of cancer, studies in relation to esophageal adenocarcinoma (EAC) are scarce. Previous results in the European Prospective Investigation into Cancer and Nutrition (EPIC) based on a relatively small number of cases suggested a positive association between processed meat and EAC. In this study, we investigate the association between intake of different types of meats and heme iron intake and EAC risk in a larger number of cases from EPIC. The study included 481,419 individuals and 137 incident cases of EAC that occurred during an average of 11 years of follow-up. Dietary intake of meat (unprocessed/processed red and white meat) was assessed by validated center-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat. After adjusting for relevant confounders, we observed a statistically significant positive association of EAC risk with heme iron and processed meat intake, with HR: 1.67, 95% CI: 1.05-2.68 and HR: 2.27, 95% CI:1.33-3.89, respectively, for comparison of the highest vs. lowest tertile of intake. Our results suggest a potential association between higher intakes of processed meat and heme iron and risk of EAC.

Energy restriction from a low-calorie diet and increased energy expenditure induced by physical activity (PA) could promote weight loss/maintenance and be important determinants of breast cancer (BC) prognosis. The aim of this study was to assess participation and adherence of overweight and obese BC survivors to a lifestyle intervention and to demonstrate the capacity of this intervention to induce weight loss and nutritional changes. This single-arm pre-post study, which involved one-hourly weekly diet sessions delivered by a dietician and 75-min bi-weekly PA sessions of moderate-to-high intensity led by PA monitors, was offered to overweight and obese BC survivors shortly after treatment. Before and after the intervention, anthropometry, dietary information, quality of life (QoL) and cardiorespiratory fitness (CRF) were collected. A total of 112 BC survivors were invited to participate: 42 of them started the intervention and 37 completed it. Participants attended more than 90 % of the sessions offered and showed a significant weight loss of 5.6 ± 2.0 kg, as well as significant decreases in body mass index, fat mass and waist circumference. Significant decreases in total energy (-25 %), fat (-35 %), saturated fat (-37 %) and carbohydrate (-21 %) intakes were observed while QoL and CRF showed significant increases. This feasibility study demonstrated the success of a short-term diet and PA intervention to induce weight loss and promote healthful changes in BC survivors. Assessing the long-term effects of these changes, and in particular their possible impact of BC prognosis, and designing interventions reaching a wider number of BC survivors are still issues to be addressed.

Although recent studies suggest that high intakes of meat and heme iron are risk factors for several types of cancer, studies in relation to esophageal adenocarcinoma (EAC) are scarce. Previous results in the European Prospective Investigation into Cancer and Nutrition (EPIC) based on a relatively small number of cases suggested a positive association between processed meat and EAC. In this study, we investigate the association between intake of different types of meats and heme iron intake and EAC risk in a larger number of cases from EPIC. The study included 481,419 individuals and 137 incident cases of EAC that occurred during an average of 11 years of follow-up. Dietary intake of meat (unprocessed/processed red and white meat) was assessed by validated center-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat. After adjusting for relevant confounders, we observed a statistically significant positive association of EAC risk with heme iron and processed meat intake, with HR: 1.67, 95% CI: 1.05-2.68 and HR: 2.27, 95% CI:1.33-3.89, respectively, for comparison of the highest vs. lowest tertile of intake. Our results suggest a potential association between higher intakes of processed meat and heme iron and risk of EAC.

Hereditary hemochromatosis (HH) is a strong risk factor for hepatocellular cancer, and mutations in the HFE gene associated with HH and iron overload may be related to other tumors, but no studies have been reported for gastric cancer (GC). A nested casecontrol study was conducted within the European Prospective Investigation into Cancer and Nutrition (EPIC), including 365 incident gastric adenocarcinoma and 1284 controls matched by center, sex, age and date of blood collection. Genotype analysis was performed for two functional polymorphisms (C282Y/rs1800562 and H63D/rs1799945) and seven tagSNPs of the HFE genomic region. Association with all gastric adenocarcinoma, and according to anatomical localization and histological subtype, was assessed by means of the odds ratio (OR) and 95% confidence interval (CI) estimated by unconditional logistic regression adjusted for the matching variables. We observed a significant association for H63D with OR (per rare allele) of 1.32 (CI 1.031.69). In subgroup analyses, the association was stronger for non-cardia anatomical subsite (OR 1.60, CI 1.162.21) and intestinal histological subtype (OR 1.82, CI 1.272.62). Among intestinal cases, two tagSNPs (rs1572982 and rs6918586) also showed a significant association that disappeared after adjustment for H63D. No association with tumors located in the cardia or with diffuse subtype was found for any of the nine SNPs analyzed. Our results suggest that H63D variant in HFE gene seems to be associated with GC risk of the non-cardia region and intestinal type, possibly due to its association with iron overload although a role for other mechanisms cannot be entirely ruled out.

Background: The evidence about nitrosamines and heme iron intake and cancer risk is limited, despite the biologic plausibility of the hypothesis that these factors might increase cancer risk. We investigated the association between dietary nitrosamines and heme iron and the risk of prostate cancer among participants of European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Data on food consumption and complete follow-up for cancer occurrence was available for 139,005 men, recruited in 8 European countries. Estimates of HRs were obtained by proportional hazard models, stratified by age at recruitment, and study center, and adjusted for total energy intake, smoking status, marital status, dairy products, educational level, and body mass index. Results: After a mean follow-up of 10 years, 4,606 participants were diagnosed with first incident prostate cancer. There was no overall association between prostate cancer risk and nitrosamines exposure (preformed and endogenous) or heme iron intake (HR for a doubling of intake: 1.00; 95% CI: 0.98–1.03 for N-Nitrosodimethlyamine, 0.95; 95% CI: 0.88–1.03 for endogenous Nitrosocompounds, and 1.00; 95 CI: 0.97–1.03 for heme iron). Conclusions and Impact: Our findings do not support an effect of nitrosamines (endogenous and exogenous) and heme iron intake on prostate cancer risk. Cancer Epidemiol Biomarkers Prev; 21(3); 547–51. ©2012 AACR.

Although there is some evidence suggesting that olive oil could reduce breast cancer (BC) risk, the epidemiological data are still relatively limited, not entirely consistent and mainly based on casecontrol studies. Therefore, we prospectively assessed the association between olive oil and BC risk in postmenopausal women from the Mediterranean cohorts within the European Prospective Investigation into Cancer and Nutrition. The analysis included 62,284 postmenopausal women recruited from Spain, Italy and Greece who had complete dietary data (collected from validated country-specific dietary questionnaires). The risk of BC (overall and by hormone receptor subtypes) was assessed using hazards ratios (HRs) obtained from Cox proportional hazards regression, while adjusting for known BC risk factors. After a mean follow-up of 9 years, 1,256 women were diagnosed with a primary incident invasive BC. The multivariate HRs for BC risk by olive oil intake (highest vs. lowest tertile of g/day/2,000 kcal) were 1.07 (95% CI = 0.911.25) in the adjusted model, 1.06 (95% CI = 0.911.24) in the model additionally adjusted for reproductive-related factors and 1.10 (95% CI = 0.921.31) for the model additionally adjusted for dietary factors. There was no association between olive oil and risk of estrogen or progesterone receptor-positive tumors, but a suggestion of a negative association with estrogens and progesterone receptor-negative tumors. The results from our prospective study showed that olive oil consumption during adult life was not associated with the risk of BC. However, larger prospective studies are still needed to explore possible differences related to hormone receptor status.

Background: The evidence about nitrosamines and heme iron intake and cancer risk is limited, despite the biologic plausibility of the hypothesis that these factors might increase cancer risk. We investigated the association between dietary nitrosamines and heme iron and the risk of prostate cancer among participants of European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Data on food consumption and complete follow-up for cancer occurrence was available for 139,005 men, recruited in 8 European countries. Estimates of HRs were obtained by proportional hazard models, stratified by age at recruitment, and study center, and adjusted for total energy intake, smoking status, marital status, dairy products, educational level, and body mass index. Results: After a mean follow-up of 10 years, 4,606 participants were diagnosed with first incident prostate cancer. There was no overall association between prostate cancer risk and nitrosamines exposure (preformed and endogenous) or heme iron intake (HR for a doubling of intake: 1.00; 95% CI: 0.98-1.03 for N-Nitrosodimethlyamine, 0.95; 95% CI: 0.88-1.03 for endogenous Nitrosocompounds, and 1.00; 95 CI: 0.97-1.03 for heme iron). Conclusions and Impact: Our findings do not support an effect of nitrosamines (endogenous and exogenous) and heme iron intake on prostate cancer risk. Cancer Epidemiol Biomarkers Prev; 21(3); 547-51. (C) 2012 AACR.

Neste trabalho, apresentamos resultado de pesquisa sobre deslizamento de sentido de política externa nos discursos dos governos FHC e Lula. Defendemos a hipótese de que o governo Lula, diferente do governo FHC, assumiu o papel de hegemonia, não só regionalmente, mas também em foros maiores onde o país assumiu uma postura de liderança frente aos países em desenvolvimento. No entanto, há continuidades entre a política externa do governo de Fernando Henrique Cardoso e do governo de Luiz Inácio Lula da Silva.PALAVRAS-CHAVE: Política externa. Governo FHC. Governo Lula. ABSTRACT In the work, we present result of research about slippage of sense Brazilian external politics in the discourse the FHC’s government and the Lula’s government. We defend the hypothesis that Lula’s government, differently the FHC’s government, assumed the role of hegemony, not only regionally, but also in larger forums where the country assumed the leadership of the developing countries. However, there is much continuity between the external politics of Fernando Henrique Cardoso and that of Luiz Ina?cio Lula da Silva’s government.KEYWORDS: External politics. FHC’s government. Lula’s government. &nbsp, In the work, we present result of research about slippage of sense Brazilian external politics in the discourse the FHC’s government and the Lula’s government. We defend the hypothesis that Lula’s government, differently the FHC’s government, assumed the role of hegemony, not only regionally, but also in larger forums where the country assumed the leadership of the developing countries. However, there is much continuity between the external politics of Fernando Henrique Cardoso and that of Luiz Ina?cio Lula da Silva’s government.

A 15-year-old young man was referred for evaluation of a non-tender swelling of the left mandibular angle region. A non-ossifying fibroma was diagnosed. The lesion was enucleated under general anesthesia. The postoperative course was uneventful. There have been no signs of recurrence, and there was complete bone regeneration in the region 24 months after operation. This report also reviews other fifteen cases of non-ossifying fibroma in the mandible reported in the literature.

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Reactive oxygen species are produced during normal mitochondrial respiration processes. Intracellular homeostasis is among other factors dependent on the balance between ROS production and antioxidant systems. When this balance is threatened or ceases to exist pathologies can arise (cancer, degenerative diseases, and reproductive disorders). In this thesis we focus on how molecular peroxidation affects the fertility characteristics of bovine cryopreserved sperm. Firstly it is described how new methodologies can be used to detect sperm plasma membrane susceptibility to peroxidative damage before and after cryopreservation processes. These techniques are useful for selection of sires to be used in insemination programmes. Furthermore it is shown that cholesterol oxidation products (COPs) are already present in ejaculated sperm, whilst for other lipid molecules such as phospholipid- phosphatidylcholine, peroxidation is observed after cryopreservation. One of the most toxic COPs- triol was almost absent on sperm lipid extracts. However, exposure to pro-oxidants dramatically increased the total COPs content, but surprisingly did not elevate the concentration of triol. In addition the oxidative challenge increased levels of triol on sperm membrane reconstituted lipid vesicles suggesting that sperm cells may metabolize this toxic COP. Furthermore, COPs may play signaling roles on pathways that drive sperm to capacitation and acrosome reaction, contributing for acquisition of fertilizing ability. Several methodologies that are currently available not only on lipid peroxidation detection but also for protein and DNA oxidation are described in detail in this thesis. It is also shown how determined oxidation conditions influence frozen-thawed fertilizing ability and subsequent embryo development in vitro. Frozen-thawed sperm was exposed prior to IVF during three hours to three different oxidative treatments, (a) 100 µM H2O2; (b) 500 µM H2O2 and (c) 500 µM H2O2 and 20/100 µM Fe2+/Ascorbate. These pro-oxidants are known for their peroxidative properties namely in lipids and DNA. Two control groups were considered, (d) where sperm was equally incubated for 3 h without oxidants and (e) where IVF procedure occurred according to protocol without any previous incubation. The results showed that fertilization took place in all conditions, although incubations (c) showed the lowest cleavage rate compared to all the other groups followed by incubation (b) that had significantly lower cleavage rates than incubations (d) and (e). Embryo development was impaired for condition (c) where a 2-cell block was observed, and condition (b) had lower percentage of Day 9 blastocysts than both control incubations [(d) and (e)]. Flow cytometry analysis showed that DNA oxidation was observed for incubations with highest concentration of oxidants (b) and (c), whereas plasma membrane oxidation was highest from incubation (c). On the other hand percentages of viable and acrosome intact sperm cells were lower only between sperm samples that were incubated for 3 hours and group (e), despite the presence or absence of oxidants. Equally mitochondrial and intracellular oxidations were highest in incubation (c). These results suggest that frozen-thawed sperm can withstand a certain degree of oxidative damage without impairing its acquisition of fertilizing ability (capacitation, acrosome reaction) or impair fertilization itself. And the oocyte plays a very important role in repairing damage that is brought by the sperm upon fertilization and allowing further embryo development.

The objective of this study was to evaluate the antiproliferative, cytotoxic and genotoxic potential of salty liquid synthetic flavorings of Butter, Cheddar Cheese and Onion. The antiproliferative potential (2.9-1500 µg/mL) was assessed by MTT assay after 72h using the human tumor lines SF-295 (glioblastoma), OVCAR-8 (ovarian), HCT-116 (colon) and HL-60 (promyelocytic leukemia) and primary cultures of murine Sarcoma 180 (S180) and peripheral blood mononuclear cells (PBMC). Allium cepa bulbs were exposed to growing respective doses (1 mL and 2 mL). Only Butter and Cheddar flavorings revealed cytotoxic activity on cancer cells, with IC50 values ranging from 125.4 µg/mL (Cheddar - HCT-116) to 402.6 µg/mL (Butter - OVCAR-8). Butter flavoring was the most cytotoxic on PBMC (136.3 µg/mL) and increased cell division rate in relation to the mitotic index but did not cause cellular aberrations. Onion and Cheddar flavorings reduced the mitotic index after 24h and 48h exposure, but only Onion flavoring resulted in cellular aberrations and mitotic spindle abnormalities, such as anaphase and telophase bridges, micronucleated cells, conchicine-metaphases and amplifications. So, Butter, Onion and/or Cheddar flavorings caused significant changes in the division of meristematic cells of A. cepa and presented cytotoxic action even on decontrolled proliferating human tumor cells.