Environmental chemicals and multiple myeloma

Studies in cancer causation have often concluded that exposure to carcinogenic or endocrine-disrupting chemicals, for example, organochlorines (OC) – found in pesticides and plastics – occurs at concentrations that are too low to be considered a major factor in cancerous disease.

New research at the University of Liverpool, published in the Journal of Nutritional and Environmental Medicine, has found that exposure even to small amounts of these chemicals may result in an increased risk of developing cancer.

The research consisted of systematic reviewing of recent studies and literature concerning the environment and cancer. Professor Vyvyan Howard and John Newby, also found that genetic variations, which can predispose some people to cancer, may interact with environmental contaminants and produce an enhanced effect.

Howard said: “Organochlorines are persistent organic pollutants (POPs), which disperse over long distances and bioaccumulate in the food chain. For humans the main source of OC exposure is from diet, primarily through meat and dairy products.

The research team has also looked at anecdotal evidence, from practicing physicians in pre-industrial societies, which suggests that cancerous disease was rare among particular communities, such as the Canadian Inuits and Brazilian Indians. This suggests that cancer is a disease of industrialisation.

Howard concluded: “The World Health Organisation estimates that between one and five per cent of malignant disease in developed countries is attributed to environmental factors; but our research suggests this figure may have been underestimated.”

The researchers also point out: the incidence of cancer in the UK has risen between 1971 and 1999; non-Hodgkin’s lymphoma has risen by 196 per cent in men and 214 per cent in women; prostate cancer and testicular cancer have risen by increased by 152 per cent and 139 per cent respectively; breast cancer has risen by 75 per cent and multiple myeloma by 100 per cent and 86 per cent in men and women respectively.

Jamie Page, chairman of Cancer Prevention and Education said: “This research is very important and suggests that there are links between chemicals and cancer. It is our opinion that if progress if to be made in the fight against cancer, far more attention and effort must be made to reduce human exposure to harmful chemicals.”

As the Liverpool scientists were publishing their findings, the European Commission was busy adopting new legislation setting maximum levels for the sum of dioxins and dioxin-like polychlorinated biphenyls (PCBs) in food and feed.

Maximum levels for dioxins in food of animal origin and all animal feed have been applicable since July 2002. However, due to lack of sufficient data and scientific information at the time, no levels were set for dioxin-like PCBs.

Since 2002, new data on dioxin-like PCBs has become available, and the new legislation lays down mandatory limits for the combined level of dioxins and dioxin-like PCBs.

From November 2006, any food or feed in which the sum of dioxins and dioxin-like PCBs exceeds these maximum levels will not be allowed to be marketed in the EU.

The reduction of persistent chemicals such as dioxins and dioxin-like PCBs in the food chain is an important part of ensuring the health and safety of EU consumers.