Risk factors for cervical cancer include: Very rarely, cancer occurs in other cells in the cervix. Sometimes, both types of cells are involved in cervical cancer. This type of cervical cancer begins in the column-shaped glandular cells that line the cervical canal.
Most cervical cancers are squamous cell carcinomas. This type of cervical cancer begins in the thin, flat cells (squamous cells) lining the outer part of the cervix, which projects into the vagina. The type of cervical cancer that you have helps determine your prognosis and treatment. This means other factors - such as your environment or your lifestyle choices - also determine whether you'll develop cervical cancer. HPV is very common, and most people with the virus never develop cancer. It isn't clear what causes cervical cancer, but it's certain that HPV plays a role. Cancer cells invade nearby tissues and can break off from a tumor to spread (metastasize) elsewhere in the body. The accumulating abnormal cells form a mass (tumor).
The mutations tell the cells to grow and multiply out of control, and they don't die. Healthy cells grow and multiply at a set rate, eventually dying at a set time. A cell's DNA contains the instructions that tell a cell what to do. The boundary between the two types of cells is where cervical cancer most commonly occurs.Ĭervical cancer begins when healthy cells in the cervix develop changes (mutations) in their DNA. The other type (squamous cells) is thin and flat. One type (glandular cells) has a column-shaped appearance. However, the FEEDAP Panel has reservations about its effectiveness as a preservative in complete feed with a moisture content of ≤ 12%.Two types of cells line the surface of the cervix, and both can become cancerous. It is reasonable to expect that the effect seen in food will be observed in feed when it is used at comparable concentrations and conditions.
Lactic acid is used in food as a preservative. It is considered corrosive to the skin, eyes and mucous membranes. The use of the additive under assessment in animal nutrition is considered safe for the consumers and for the environment. Although no safe concentration of lactic acid in water for drinking for ruminants can be derived, the Panel considers that the use in water for drinking is safe in ruminants when the total daily intake of the additive does not exceed the daily amount that is considered safe when consumed via feed.
The corresponding safe levels in water for drinking would be 15,000 mg/L water for pigs and 8,000 mg/L for other non‐ruminant species. The lactic acid is safe at 50,000 mg/kg complete feed for functional ruminants and pigs and at 20,000 mg/kg feed for all the other animal species and categories except for pre‐ruminants for which a safe level cannot be established. Although uncertainty remains concerning the possible presence of viable cells and/or spores of the production strain in the final product, this does not raise safety concerns for the target species, humans and the environment. The production strain qualifies for the QPS approach for safety assessment. Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of lactic acid produced by a non‐genetically modified strain of Weizmannia coagulans (synonym of Bacillus coagulans) (DSM 32789) for all animal species except for fish.