Mammography screening has been shown to significantly reduce breast cancer mortality. A study published in the March issue of the *International Journal of Cancer* (Int J Cancer 2007; 120: 1076-1080) highlights that regular mammograms can lower the risk of death from breast cancer in women over the age of 40. Researchers from the British Columbia Cancer Center, led by Dr. Andrew Coldman, analyzed data from the British Columbia Mammography Screening Program. They followed a cohort of women aged 40 to 79 who had undergone mammography between 1988 and 2003. The study linked all breast cancer cases and deaths recorded in the British Columbia Cancer Registry with the screening cohort. For comparison, researchers used data on women not part of the program to estimate expected breast cancer deaths. After adjusting for age and socioeconomic factors, they found that actual breast cancer deaths were lower than expected. The results showed an overall mortality reduction of 0.60 (p < 0.0001), which was consistent across different age groups. Interestingly, even among women who started screening at 40–49 years, the mortality rate was 0.61, similar to those over 50. However, the effect was slightly stronger in younger women, though still statistically significant. The researchers also accounted for potential biases, such as self-selection, and adjusted the mortality rates accordingly, resulting in an estimated 0.76 reduction when corrected. This study reinforces the importance of regular mammography in reducing breast cancer mortality, especially for women aged 40 and older. It provides strong evidence supporting the benefits of early detection through screening programs. — Information from: Reuters

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

Xi'an Day Natural Inc. , https://herb.dayqc.com