Development of a Food Database of Nitrosamines, Heterocyclic Amines, and Polycyclic Aromatic Hydrocarbons

Jakszyn, Paula; Agudo, Antonio; Ibáñéz, Raquel Sanchez; García-Closas, Reina; Pera, Guillem; Amiano, Pilar; González, Carlos

doi:10.1093/jn/134.8.2011

Cited by 152 publications

(103 citation statements)

References 6 publications

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“…The data assembled in Table 2 illustrate that processed and heated meats (e.g. heated bacon) are indeed major dietary sources of these volatile NOCs but dairy products, fish and products such as spices may also be important contributors (Tricker and Preussmann, 1991;Jakszyn et al, 2004;Stuff et al, 2009). Despite the fact that most information is available on volatile nitrosamines, the main forms of NOCs occurring in food are non-volatile NOCs including for example N-nitrosoproline.…”

Section: Exposure By Exogenous Routesmentioning

confidence: 99%

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

165

103

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Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an indepth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.

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Section: Exposure By Exogenous Routesmentioning

confidence: 99%

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

165

103

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“…In addition, their concentration in foods is subject to a high variability depending on plant variety, cultivation and geographical conditions (Hecke et al, 2006;Raffo et al, 2006). On the other hand, data on potentially harmful food components such as pesticides, contaminants or by-products of food processing, such as trans-fatty acids or acrylamide, are also important when making nutritional recommendations, providing the basis for the estimation of exposure and risk assessment (Jakszyn et al, 2004). They also provide the basis for recipe reformulation and modifications of production methods aimed at reducing the amount present in food (Birlouez-Aragon et al, 2010).…”

Section: The Need For Data On Other Food Componentsmentioning

confidence: 99%

Importance of food composition data to nutrition and public health

2010

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Introduction: Adequate nutrition is one of the pillars of public health. Before developing and implementing effective intervention programmes to improve nutrition at the population level, it is important to know the nutritional situation of the target group. Assessment of energy and nutrient intake: The estimation of nutrient intake from food consumption requires reliable data on food composition. These data are also the fundamentals of food-based dietary guidelines for healthy nutrition, containing the necessary information on food sources for different nutrients. Furthermore, food composition tables can provide information on chemical forms of nutrients and the presence and amounts of interacting components, and thus provide information on their bioavailability. For some nutrients such as vitamin A, vitamin E and niacin, the concept of equivalence has been introduced to account for differences in the availability and biological activity of different chemical forms. Non-nutritive food components: Although most food composition tables focus on energy, macro-and micronutrients, interest in non-nutritive components is increasing. Considering the beneficial effects of biologically active secondary plant cell compounds such as polyphenols and carotenoids, more data on these are needed. On the other hand, there are a number of naturally occurring or 'man-made' non-nutritive substances with negative effects, and to control exposure, the main dietary sources must be known. Another aspect is contaminants, which could have detrimental effects on consumers' health. Among these are agrochemicals, industrial pollutants reaching the food chain and substances formed during food preparation. A valid risk assessment requires data on exposure, and thus on the contents of contaminants in foods. However, these data are highly variable and may significantly differ even within narrowly confined regions. Current food composition databases are far from complete: The fact that composition tables generally do not provide information about the origin of substances found in food can also influence their usability. For example, the German Nutrient Data base does not discriminate between naturally occurring and added sucrose impeding the estimation of added sucrose intake that should be limited. Points of focus: Considering the increasing number of persons relying on community nutrition and catering, healthy menu lines can improve the consumers' diets and contribute to nutrient supply. The development and implementation of appropriate guidelines also need food composition databases (FCBs) to compose meals. The ever-increasing number of new food preparations and manufactured products has resulted in a need for procedures for regularly updated data. Moreover, there is a lack of data particularly for essential trace elements such as copper, chromium or molybdenum and also vitamin K, as well as the already mentioned non-nutritive components. Limited comparability between countries is another issue. Regional differences arise especially from the...

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“…In summary, more comprehensive assessment of intake from a wide array of potential dietary sources is needed in order to evaluate the health effects of these compounds in epidemiological research 10 . Recently, we have compiled the information available on the content of nitrates, nitrites and NA in foods 11 . In the present study we used the data to estimate the dietary intake of nitrites and NDMA in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC).…”

mentioning

confidence: 99%

Intake and food sources of nitrites and N-nitrosodimethylamine in Spain

Jakszyn

Agudo

Berenguer

et al. 2006

Public Health Nutr.

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Objective: To conduct a comprehensive assessment of dietary intakes of nitrites and N-nitrosodimethylamine (NDMA). Subjects and setting: A study was conducted within the Spanish cohort of the European Prospective Investigation in Cancer and Nutrition (EPIC) to assess the intake and food sources of these compounds in Spanish adults. The study included 41 446 health volunteers, aged 29-69 years, from Northern and Southern regions. Usual food intake was estimated by in-person interviews using a computerised dietary questionnaire. Results: The estimated geometric mean was 0.994 mg day 21 for nitrites and 0.114 mg day 21 for NDMA. For both compounds a positive trend in consumption with increasing energy intake was observed. Dietary NDMA was related to age and sex after energy adjustment, while nitrite consumption increased with higher intakes of vitamin C (P , 0.001). The food groups that contributed most to intakes were meat products, cereals, vegetables and fruits for nitrites, and processed meat, beer, cheese and broiled fish for NDMA. Current and past smokers, who had high levels of NDMA from tobacco exposure, were also identified as the highest consumers of dietary NDMA. Furthermore, smokers had low intakes of vitamin C (an inhibitor of endogenous nitrosation). Conclusions: Intake levels of NDMA and nitrites in a Mediterranean cohort are currently relatively lower than those previously reported, although processed meat, beer and cured cheese still are the most important contributors to NDMA intake.

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Development of a Food Database of Nitrosamines, Heterocyclic Amines, and Polycyclic Aromatic Hydrocarbons

Cited by 152 publications

References 6 publications

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Importance of food composition data to nutrition and public health

Intake and food sources of nitrites and N-nitrosodimethylamine in Spain

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