Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

Linseisen, Jakob; Rohrmann, Sabine; Norat, Teresa; González, Carlos; Iraeta, Miren Dorronsoro; Gómez, Patrocinio Morote; Chirlaque, María‐Dolores; Gómez-Pozo, Basilio; Ardanaz, Eva; Mattisson, Iréne; Pettersson, Ulrika; Palmqvist, Richard; Guelpen, Bethany Van; Bingham, Sheila; McTaggart, Alison; Spencer, Elizabeth A.; Overvad, Kim; Tjønneland, Anne; Stripp, Connie; Clavel‐Chapelon, Françoise; Kesse, Emmanuelle; Boeing, Heiner; Klipstein‐Grobusch, Kerstin; Trichopoulou, Antonia; Vasilopoulou, Effie; Bellos, George; Pala, Valeria; Masala, Giovanna; Tumino, Rosario; Sacerdote, Carlotta; Pezzo, Mariassunta Del; Bueno-De-Mesquita, H. Bas; Ocké, Marga C.; Peeters, Petra H.M.; Engeset, Dagrun; Skeie, Guri; Slimani, Nadia; Riboli, Elio

doi:10.1079/phn2005861

Cited by 54 publications

(47 citation statements)

References 55 publications

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“…The MDF-promoting [dark cooked meat with nitrite, oxidized] meat was a cooked shoulder of pork supplemented with sodium nitrite and kept unwrapped at 4°C for 5 days: It models a piece of cooked ham that has been kept in a refrigerator. Pork shoulder is used to make cooked hams and sausages, the most frequently consumed processed meats in the United States and in Europe (44,45). No experimental study has been published yet on the effect of this kind of processed meat on colorectal carcinogenesis.…”

Section: Discussionmentioning

confidence: 99%

Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

Santarelli

Vendeuvre

Naud

et al. 2010

Cancer Prevention Research

106

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Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 × 2 × 2 × 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized highheme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar nonnitrite-treated meat (P = 0.03) and with similar nonoxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make nonpromoting processed meat. Cancer Prev Res; 3(7); 852-64. ©2010 AACR.

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Section: Discussionmentioning

confidence: 99%

Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

Santarelli

Vendeuvre

Naud

et al. 2010

Cancer Prevention Research

106

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“…However, these compounds are also present in more "natural" environments, such as plant-and meat-based food fermentation and the human gastrointestinal (GI) tract. First, nitrate is a natural compound found in green plants and drinking water and is also used as a curing salt in meat fermentation (16,25,28). Second, live L. plantarum cells, present in many fermented food products, are consumed by humans.…”

Section: Discussionmentioning

confidence: 99%

Lactobacillus plantarum WCFS1 Electron Transport Chains

Brooijmans

Vos

Hugenholtz

2009

Appl Environ Microbiol

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Lactobacillus plantarum WCFS1 requires both heme and menaquinone to induce respiration-like behavior under aerobic conditions. The addition of these compounds enhanced both biomass production, without progressive acidification, and the oxygen consumption rate. When both heme and menaquinone were present, L. plantarum WCFS1 was also able to reduce nitrate. The ability to reduce nitrate was severely inhibited by the glucose levels that are typically found in L. plantarum growth media (1 to 2% [vol/vol] glucose). In contrast, comparable mannitol levels did not inhibit the reduction of nitrate. L. plantarum reduced nitrate with concomitant formation of nitrite and ammonia. Genes that encode a bd-type cytochrome (cydABCD) and a nitrate reductase (narGHJI) were identified in the genome of L. plantarum. The narGHJI operon is part of a cluster of genes that includes the molybdopterin cofactor biosynthesis genes and narK. Besides a menaquinone source, isogenic mutants revealed that cydA and ndh1 are required for the aerobic-respiration-like response and narG for nitrate reduction. The ndh1 mutant was still able to reduce nitrate. The existence of a nonredundant branched electron transport chain in L. plantarum WCFS1 that is capable of using oxygen or nitrate as a terminal electron acceptor is proposed.Lactic acid bacteria (LAB) are extensively used for the production of fermented foods from dairy, meat, fruit, and vegetable sources. These fermented foods are valued for their enhanced shelf life, flavor, and structural properties. LAB have been exploited for this purpose for millennia and generally behave as facultative anaerobic, obligate fermentative bacteria.However, the production of cytochromes, typical constituents of respiratory chains, has been observed in several LAB species when they are grown in the presence of heme. These include Lactococcus lactis (Streptococcus lactis), Leuconostoc mesenteroides, and Enterococcus faecalis (36,42).Recently, in L. lactis, generation of a proton motive force by a heme-dependent aerobic electron transport chain was demonstrated (9). In other words, heme induces respiration in L. lactis. L. lactis cells grown under these respiration-permissive conditions have enhanced biomass yields and are more robust (more resistant to oxygen, acid, and cold-storage stress) (15,18,31). Respiration-like behavior has also been reported for Streptococcus agalactiae and Oenococcus oeni (43; A. Gruss, unpublished results). However, there have been no published reports of heme-induced respiration-like behavior in any member of the genus Lactobacillus. This genus contains many species that are used extensively in food fermentation, such as Lactobacillus plantarum.L. plantarum has been isolated from the human gastrointestinal tract and plant surfaces. It is an economically important starter culture bacterium, to initiate food fermentation, and certain strains are even sold as probiotics (2,3,13,40). Improvements in the efficiency of biomass formation and robustness, which are associated with respiratio...

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“…This is more than likely a consequence of differences and heterogeneity of dietary patterns across Europe. The populations in this study range from southern European countries, where a diet rich in fruits and vegetables (rich sources of b-carotene and vitamin E) is consumed, to Central Europe, where meat and meat products (rich sources of retinol) are popular, to Northern Europe, where fish (rich sources of vitamin D) are more strongly consumed (Agudo et al, 2002;Welch et al, 2002;Linseisen et al, 2002bLinseisen et al, , 2006Slimani et al, 2002b).…”

Section: Discussionmentioning

confidence: 99%

Dietary intakes of retinol, β-carotene, vitamin D and vitamin E in the European Prospective Investigation into Cancer and Nutrition cohort

et al. 2009

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Methods: Between 1995 and 2000, 36 034 subjects (age range: 35-74 years) completed a single standardized 24-h dietary recall using a computerized interview software program (EPIC-SOFT). Intakes of the fat-soluble nutrients were estimated using the standardized EPIC Nutrient Database. Results: For all the nutrients, in most centres, men had a higher level of intake than did women, even after adjustments for total energy intake and anthropometric confounders. Distinct regional gradients from northern to southern European countries were observed for all nutrients. The level intake of b-carotene and vitamin E also showed some differences by level of education, smoking status and physical activity. No meaningful differences in the nutrient intake were observed by age range. Conclusions: These results show differences by study centre, gender, age and various lifestyle variables in the intake of retinol, b-carotene, vitamin E and vitamin D between 10 European countries.

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Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

Cited by 54 publications

References 55 publications

Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

Lactobacillus plantarum WCFS1 Electron Transport Chains

Dietary intakes of retinol, β-carotene, vitamin D and vitamin E in the European Prospective Investigation into Cancer and Nutrition cohort

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