Environmental Impact of the Y-Isomer of HCH: Unveiling Its Role in Cancer Formation
Mata Uvaysovna Razhaeva, Linda Ahmedovna Khuchieva, Said-Akhmed AlMirzoevich Musaev, Alder Kamilevich Rustamov, Khadizhat Shepaevna Bicherkaeva, Khava Saidkhuseinovna Usmanova
Abstract
Currently, over 2,500 chemical compounds are used in food production, primarily to extend shelf life and improve sensory qualities. However, some of these substances— especially toxic ones—can unintentionally contaminate food through packaging materials or technological additives. The presence of residual toxicants and industrial pollutants in food poses a significant health risk and can contribute to the development of cancer. Persistent organic pollutants such as organochlorine pesticides, pol
Topics & Concepts
Environmental chemistryCancerChemistryEnvironmental scienceBiologyGeneticsToxic Organic Pollutants ImpactCarcinogens and Genotoxicity AssessmentEffects and risks of endocrine disrupting chemicals