Iron, heme, and nitrosyl-heme content in Spanish meat derivatives

Bou, Ricard; Farran-Codina, Andreu; Rizzolo-Brime, Lucía; Arnau, Jacint; Sabeña, Gerard; Jakszyn, Paula

doi:10.1016/j.jfca.2023.105832

Cited by 2 publications

(1 citation statement)

References 35 publications

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“…Moreover, certain products were analyzed before and after cooking using common Spanish household methods (panfrying with minimal olive oil). For the determination of NO-heme and total heme pigment concentrations, we followed the procedure described in Bou et al (2024) [29]. These pigments were extracted in triplicates using final solutions of 80% acetone and 80% acidified acetone, respectively, considering the sample's moisture as described by Hornsey (1956) [30].…”

Section: Estimation Of Nitrosyl-heme and Heme Iron Content In Process...mentioning

confidence: 99%

Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

Rizzolo-Brime,

Farran-Codina,

Bou

et al. 2024

Nutrients

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Background: The consumption of processed and red meats is linked to the likelihood of developing colorectal cancer. Various theories have been proposed to explain this connection, focusing on nitrosyl-heme and heme iron intake. We hypothesized that differences in nitrosyl-heme and heme iron intakes will be associated with various sociodemographic and lifestyle factors. Methods: The study included 38,471 healthy volunteers (62% females) from five Spanish regions within the EPIC-Spain cohort. High-Performance Liquid Chromatography (HPLC) determined nitrosyl-heme and heme iron levels in the 39 most consumed PMs. Food intake was assessed using validated questionnaires in interviews. Nitrosyl-heme and heme iron intakes, adjusted for sex, age, body mass index (BMI), center, and energy intake, were expressed as geometric means due to their skewed distribution. Variance analysis identified foods explaining the variability of nitrosyl-heme and heme iron intakes. Results: The estimated intakes were 528.6 µg/day for nitrosyl-heme and 1676.2 µg/day for heme iron. Significant differences in nitrosyl-heme intake were found by sex, center, energy, and education level. Heme iron intake varied significantly by sex, center, energy, and smoking status. “Jamón serrano” and “jamón cocido/jamón de York” had the highest intake values, while “morcilla asturiana” and “sangrecilla” were key sources of nitrosyl-heme and heme iron. Conclusions: This is the first study to estimate levels of nitrosyl-heme intake directly in PMs for a large sample, revealing variations based on sex, BMI, smoking, and activity. Its data aids future exposure estimations in diverse populations.

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Section: Estimation Of Nitrosyl-heme and Heme Iron Content In Process...mentioning

confidence: 99%

Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

Rizzolo-Brime,

Farran-Codina,

Bou

et al. 2024

Nutrients

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Nitrosyl-heme and Heme Iron Intake from Processed Meats and Risk of Colorectal Cancer in the EPIC-Spain Cohort

Rizzolo-Brime,

Lujan-Barroso,

Farran-Codina

et al. 2024

Cancer Epidemiology, Biomarkers &Amp; Prevention

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Background: The International Agency for Research on Cancer classified processed meats (PMs) as “carcinogenic” and red meat as “probably carcinogenic” for humans. The possible relationship between colorectal cancer (CRC) risk and the mechanisms involved in the carcinogenesis of PMs have not been established yet. Nitrosyl-heme and heme iron have been proposed as potential-related compounds. The aim of this study was to determine the association between nitrosyl-heme and heme iron intake and CRC risk among participants from the European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain study. Methods: This prospective study included 38,262 men and women from the EPIC-Spain study. Food consumption was assessed using diet history and composition tables, with heme iron and nitrosyl-heme intake calculated from estimated PM item intakes and laboratory analyses. HR estimates were obtained by proportional hazard models, stratified by age at recruitment and study centre and adjusted for sex, total energy intake, education, smoking, body mass index, waist size, physical activity, lifetime alcohol, fibre, calcium and familiar CRC history. Results: During a mean follow-up of 16.7years, 577 participants were diagnosed with CRC. We found no overall association between nitrosyl-heme (HRT3vsT1: 0.98 (95%IC: 0.79-1.21)) or heme iron intakes (HRT3vsT1: 0.88 (95%IC: 0.70-1.10)) with CRC risk, nor according to tumour subtypes. Conclusions: Our study found no evidence supporting a link between nitrosyl-heme or heme iron intake and CRC risk in Spanish subjects. Impact: As research on nitrosyl-heme is preliminary, more heterogeneous studies are necessary to provide more convincing evidence on their role in CRC carcinogenesis.

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Iron, heme, and nitrosyl-heme content in Spanish meat derivatives

Cited by 2 publications

References 35 publications

Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

Nitrosyl-heme and Heme Iron Intake from Processed Meats and Risk of Colorectal Cancer in the EPIC-Spain Cohort

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