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Topics Under Consideration for the Office of Health Translation

This list shows topics that have been nominated to OHAT, but have not yet been approved for formal review.
See the list of ongoing evaluations.

You can provide information on any of the nominated topics (such as citations or new studies, scientific issues, and nomination of experts).

Index: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
  • A - E
  • F
  • Fluoride (endocrine disruption)
    • Primary Uses or Exposures: Fluoride is used primarily used to prevent tooth decay; added to municipal water supplies and dental products (such as toothpaste). Also used in consumer products (such as cleaning supplies) and industrial applications. People are primarily exposed to fluoride from drinking water and use of fluorinated products. Water fluoridation represents 30% to 70% of an individual’s total exposure. Workers may be exposed by inhaling fluoride compounds.
    • Federal Register notice – October 7, 2015 (PDF HTML)
    • Public Comments
  • G - L
  • M
  • Meat-related exposures
    • Consumption of red meat
      • Primary Uses or Exposures: Red meat refers to meat that has more red than white fibers such as beef, goat, lamb and pork. People are exposed to red and processed meat in their daily diet. In the United States, daily total meat intake is 128 g, of which 55% is red meat.
    • Consumption of processed meat
      • Primary Uses or Exposures: Processed meat is meat that is preserved by smoking, curing, salting and adding chemical preservatives. In the United States, daily processed meat is estimated to be 23 g.
    • Consumption of meat cooked at high temperatures
      • Primary Uses and Exposure: Cooking meat at high temperatures refers to cooking methods including grilling and pan frying as well as the final cooking temperature or ‘doneness’ of the meat. High temperature cooking methods lead to the formation of many chemical substances including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
  • N - Z

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