Human safety controversies surrounding nitrate and nitrite in the diet

Sindelar, Jeffrey J.; Milkowski, Andrew L.

doi:10.1016/j.niox.2012.03.011

Cited by 296 publications

(228 citation statements)

References 52 publications

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“…Furthermore, humans are exposed to 4.5-13.5 mg nitrite/d from the MECHANISMS LINKING COLORECTAL CANCER TO THE CONSUMPTION OF (PROCESSED) RED MEAT saliva derived from enterosalivary recirculation of dietary nitrate reduction in the oral cavity (d 'Ischia et al, 2011). Swallowing saliva in combination with virtually any food would thus increase endogenous NOC formation (Sindelar and Milkowski, 2012). The general safety and even beneficial role of nitrate/nitrite in human health has indeed been extensively confirmed Sindelar and Milkowski, 2012).…”

Section: Effect Of Nitrite On the Formation Of Nocs And Lipid Peroxidmentioning

confidence: 99%

“…Swallowing saliva in combination with virtually any food would thus increase endogenous NOC formation (Sindelar and Milkowski, 2012). The general safety and even beneficial role of nitrate/nitrite in human health has indeed been extensively confirmed Sindelar and Milkowski, 2012). Endogenous production of nitrite and the important intake of nitrate through other foods considerably reduces the probability that these compounds are solely responsible for the increased CRC risk associated with the consumption of processed red meat.…”

Section: Effect Of Nitrite On the Formation Of Nocs And Lipid Peroxidmentioning

confidence: 99%

See 1 more Smart Citation

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: Effect Of Nitrite On the Formation Of Nocs And Lipid Peroxidmentioning

confidence: 99%

Section: Effect Of Nitrite On the Formation Of Nocs And Lipid Peroxidmentioning

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

View full text Add to dashboard Cite

show abstract

“…Recent research with sheep (Nolan et al, 2010;van Zijderveld et al, 2010) and cattle (van Zijderveld et al, 2011;Hulshof et al, 2012) has shown promising results with nitrate supplementation, indicating reductions in enteric CH 4 production, of up to 50%, especially when supplementing forage-based diets (Troy et al, 2015). However, nitrate must be supplemented with caution as it can be toxic above certain doses leading to methaemoglobinaemia and carcinogenesis (Sinderal and Milkowski, 2012). The reviews by Bruning-Fann and Kaneene (1993) and more recently by Lee and Beauchemin (2014) and Yang et al (2016) discuss in detail nitrate's role in metabolism, animal production, enteric CH 4 emissions and toxicity, and how it may be safely used in practice.…”

Section: Contribution Of Livestock To Global Greenhouse Gas Emissionsmentioning

confidence: 99%

Current available strategies to mitigate greenhouse gas emissions in livestock systems: an animal welfare perspective

Llonch

Haskell

Dewhurst

et al. 2017

Animal

115

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Livestock production is a major contributor to greenhouse gas (GHG) emissions, so will play a significant role in the mitigation effort. Recent literature highlights different strategies to mitigate GHG emissions in the livestock sector. Animal welfare is a criterion of sustainability and any strategy designed to reduce the carbon footprint of livestock production should consider animal welfare amongst other sustainability metrics. We discuss and tabulate the likely relationships and trade-offs between the GHG mitigation potential of mitigation strategies and their welfare consequences, focusing on ruminant species and on cattle in particular. The major livestock GHG mitigation strategies were classified according to their mitigation approach as reducing total emissions (inhibiting methane production in the rumen), or reducing emissions intensity (Ei; reducing CH 4 per output unit without directly targeting methanogenesis). Strategies classified as antimethanogenic included chemical inhibitors, electron acceptors (i.e. nitrates), ionophores (i.e. Monensin) and dietary lipids. Increasing diet digestibility, intensive housing, improving health and welfare, increasing reproductive efficiency and breeding for higher productivity were categorized as strategies that reduce Ei. Strategies that increase productivity are very promising ways to reduce the livestock carbon footprint, though in intensive systems this is likely to be achieved at the cost of welfare. Other strategies can effectively reduce GHG emissions whilst simultaneously improving animal welfare (e.g. feed supplementation or improving health). These win-win strategies should be strongly supported as they address both environmental and ethical sustainability. In order to identify the most cost-effective measures for improving environmental sustainability of livestock production, the consequences of current and future strategies for animal welfare must be scrutinized and contrasted against their effectiveness in mitigating climate change.Keywords: animal welfare, climate change, livestock, mitigation, sustainability ImplicationsLivestock is a major contributor to climate change. In the context of an expected increase in the consumption of animal products, livestock producers must reduce their impact on the environment. A number of strategies have been proposed to reduce greenhouse gas (GHG) emissions from livestock, including ruminants. These strategies are based on changes in feeding, breeding and management practices. However, their implications for the animal's health and welfare still need to be explored. This paper tabulates and discusses the potential welfare hazards and benefits of implementing the most prominent strategies and identifies the most costeffective (GHG reduction v. welfare) strategies to mitigate climate change. Contribution of livestock to global greenhouse gas emissionsThe global livestock sector contributes significantly to anthropogenic GHG emissions. Direct emissions (through enteric fermentation and losses from manure) from livest...

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“…Cured meat products, unlike fresh meat or salted meat with only table salt, have a pleasant smell, flavor, and a natural looking but a heat-resistant color. Today, this process is applied to most of the meat products consumed [72,73]. It has been reported that the degradation products of NO 3 − and NO 2 − result in the formation of carcinogenic nitrosamines by combining with amino acids, such as putrescine, thiamine, piperidine, pyrrolidine, histamine, cadaverine, trimethylamine, β-phenylethylamine, n-propylamine, and isopropylamine [74][75][76][77].…”

Section: N-nitrosamines In Meat and Dairy Productsmentioning

confidence: 99%

Nitric Oxide Synthase and Nitric Oxide Involvement in Different Toxicities

Atakişi¹,

Merhan²

2017

Nitric Oxide Synthase - Simple Enzyme-Complex Roles

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Nitric oxide (NO) is known to have a very short half-life, and it is oxidized to nitrate (NO 3 − ) and nitrite (NO 2 − ). The activity and/or expression of nitric oxide synthases (NOSs) can change in response to toxins or therapeutic medications. For example, in recent studies in our laboratory and others, it has been reported that the amount of NO was increased in the serum of N-nitroso compounds-treated animals. N-nitroso compounds, which are found in different types of foodstuffs, including meat, salted fish, alcoholic beverages, agricultural drugs, insecticides, cigarettes, and several vegetables, are known to have carcinogenic effects. In addition, it is experimentally used to induce liver carcinoma to study the mechanisms of liver cytotoxic injury. Uncontrolled, prolonged, and/or massive production of NO by inducible NOS may cause liver damage, inflammation, and even tumor development during N-nitroso compound toxicity. In this chapter, we explain the roles of NOS and NO in various toxicity conditions, such as toxicity in environment pollutant or food additive, and present the evaluation of the toxicity and the importance of NOSs in human health.

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Human safety controversies surrounding nitrate and nitrite in the diet

Cited by 296 publications

References 52 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

Current available strategies to mitigate greenhouse gas emissions in livestock systems: an animal welfare perspective

Nitric Oxide Synthase and Nitric Oxide Involvement in Different Toxicities

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