Izushi

Oral exposure of mice to heptachlor for 92 days (10 mg/kg/day) or 180 days (5.7 mg/kg/day) increased SGPT and decreased phospholipids and total serum cholesterol (Izushi and Ogata 1990). Triglyceride content was increased at 92 days only. Evidence of liver damage was seen as a significant increase in SGPT. An increase in the liver-to-body-weight ratio was also observed. 

Ogata M, Izushi F, Etc K, et al. 1989. Effects of chlordane on hepatic mitochondrial respiration. Toxicol Lett 48 67-74. 

Mori H, Nakajima T, Nakayama A, Yamori M, Izushi F, Gomita Y. Interaction between levofloxacin and vancomycin in rats—study of serum and organ levels. Chemotherapy 1998 44(3) 181-9. 

Mitani K, Narimatsu S, Izushi F, Kataoka H (2003) J Pharm Biomed Anal 32 469 Rogalewicz R, Voelkel A, Kownacki I (2006) J Environ Monit 8 377... 

Musculoskeletal Effects. The only study regarding musculoskeletal effects in humans after exposure to chlordane was a report of increased serum levels of creatine phosphokinase, particularly the isoenzyme associated with skeletal muscle damage, in three of nine pesticide applicators (Ogata and Izushi 1991). This study does not provide convincing evidence of muscular damage, as no other indices were examined. 

Generally, levels of total chlordane residues in blood and milk fat increase as duration of exposure increases (Ogata and Izushi 1991 Saito et al. 1986 Taguchi and Yakushiji 1988 Takamiya 1987). Human milk fat contained total mean chlordane residues of <188 ppm, and blood levels were 0.015 ppm in exposed individuals (Ogato and Izushi 1991 Taguchi and Yakushiji 1988). Levels in fat and liver exceeded levels in the blood (Mussalo-Rauhamaa 1991). 

Musculoskeletal Effects. Musculoskeletal effects in humans were not reported in a compilation of cases and personal reports of acute oral, inhalation, or dermal exposure to chlordane (EPA 1980a), in library workers exposed to high levels resulting from a spill (NIOSH 1984a), or in workers involved in chlordane manufacture (Alvarez and Hyman 1953 Fishbein et al. 1964 Princi and Spurbeck 1951). Three of nine pesticide applicators were reported to have elevated serum levels of creatine phosphokinase (Ogata and Izushi 1991), but this does not constitute convincing evidence of muscle damage. 

More recently, elevated serum levels of creatinine phosphokinase (CPK) were measured in Japanese pest control operators exposed to chlordane (Ogata and Izushi 1991). Levels of SCOT and SGPT were not elevated, and the investigators concluded that elevated CPK was somewhat specific for exposure to chlordane, compared with other organochlorine compounds. 

The most sensitive indicators of acute chlordane toxicity in humans are central nervous system effects including headache, confusion, behavioral aberrations, and tremors (EPA 1980a Harrington et al. 1978). At high levels of exposure, central nervous system effects include convulsions, coma, respiratory failure, and eventually death. Effects on the liver appear to be the only manifestations in humans of chronic exposure to chlordane (EPA 1980a Ogata and Izushi 1991). 

Ogata M, Izushi F. 1991. Effects of chlordane on parameters of liver and muscle toxicity in man and experimental animals. Toxicol Lett 56 327-337. 

Figure 16.1 Distribution of the Narezushi line and Izushi line in Japan.

In the Ishikawa Prefecture, Izushi-type fermented foods, including Kaburazushi and Daikonzushi, remain in the Kaga district, which is an urbanized region. On the other hand, old-type Narezushi is made in Noto, which is a rural area that follows traditional cultures. Ishiru is made in Noto, as previously mentioned. These facts correspond to the findings obtained by Ishige and Ruddle (1990) indicating that rice paddy cultivation is deeply associated with fish sauce and Narezushi. 

The materials and recipe of Daikonzushi are similar to those of other Izushi-type products made in the Tohoku region and Hokkaido. Originally, old-type Narezushi was mainly prepared from freshwater fishes in inland or mountain areas. The Izushi-type products are made mainly from marine fishes in plains and urban areas. From the viewpoint of the association with Izushi-type products, such as Shihhe, in Korea, this is an interesting fermented food culture. 

Ta8 Tasaki, J., Izushi, T. Nagoya Kogyo Gijutsu Shikensho Hokoku 11(1962)17-34 zitiert nach [C.A. 57 (1962) 2978i]. 

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