Japan (STA) Postdoctoral Program: Identification of Antioxidant/Fat Decomposition products

该奖项将提供补充支持，使食品和药物管理局的Charles Warner博士能够与日本国立卫生科学研究所食品能力部主任Kunitoshi Yoshikera博士进行为期一年的合作研究。他将对丁基化阿米唑(BHA)和丁基化耐受性(BHT)用于延长煎炸油的使用寿命的安全性进行研究。这将允许评估与使用这种合成氧化剂相关的风险和好处。这项工作将继续弗兰克·乔博士在吉原博士的实验室开始的工作。

This award will provide supplemental support to enable Dr. Charles Warner of the Food and Drug Administration to conduct a collabora- tive research for one year with Dr. Kunitoshi Yoshikera, Director of the Division of Food Abilities of the Japanese National Institute of Hygienic Sciences. He will conduct research on the safety of butylated amisole (BHA) and butylated tolerence (BHT) when used to extend the useful service life of frying oils. This will permit an assessment of the risks and benefits associated with the use of such syntheti oxidants. This work will continue work begun by Dr. Frank Joe in the laboratory of Dr. Yoshihara.