Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

Cantwell, Marie; Elliott, Chris

doi:10.4172/2472-1921.100062

Cited by 56 publications

(47 citation statements)

References 25 publications

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“…The (probably) carcinogenic property of processed and red meat could be ascribed to the toxicants that arise during the production process (Bouvard et al, 2015;Johnson, 2017) as well as the presence of rich saturated fatty acids (Wolk, 2017) within these products. Polycyclic aromatic hydrocarbons (PAHs) (Ledesma, Rendueles, & Díaz, 2016;Nisha, Kumar, Arivudainambi, Umer, & Khan, 2015), N-nitrosamines (Cantwell & Elliott, 2017;Herrmann, Duedahl-Olesen, & Granby, 2015), and heterocyclic aromatic amines (HAAs) (ur Rahman, Sahar, Khan, & Nadeem, 2014;Raza, Shabbir, Khan, Suleria, & Sultan, 2015) are well-known mutagenic agents that are typical process-induced toxicants in meat products. It has also been well confirmed that those with diets high in saturated fatty acids have a higher risk for chronic diseases due to an increased presence of low-density lipoproteins in the body (Ruiz-Núñez et al, 2014;Siri-Tarino, Sun, Hu, & Krauss, 2010).…”

Section: The Health Concerns Of Traditional Meat Consumptionmentioning

confidence: 99%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

395

204

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The topic of plant‐based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.

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Section: The Health Concerns Of Traditional Meat Consumptionmentioning

confidence: 99%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

395

204

View full text Add to dashboard Cite

show abstract

“…While further research must be done, studies have suggested that nitrates and nitrites, common chemical preservatives added to meat, may be the culprit. In the body these preservatives can lead to the formation of N-nitroso-compounds (NOCs), which suggests a possible association between NOCs and a higher incidence of gastrointestinal cancer, specifically rectal cancer [13].…”

Section: Ecosystem and Cancermentioning

confidence: 99%

Recognizing the Effect of Ecosystem Disruption on Human Health and Neurodevelopment

Ming

Ray

2019

IJERPH

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The topics of climate change and ecosystem disruption are at the forefront of global discussion. Accordingly, there is a sense of urgency among citizens, environmental experts, and political leaders for action and policy change. While the effect of a changing climate on the environment is well recognized, its impact on the human body has not been sufficiently described. In our review, we will attempt to outline some of these effects. We will discuss how the recent surge of immunologic disease may be related to the changing profile of microorganisms and antigens in our every-day environment. We will explore how the introduction of antibiotics may result in an altered gut microbiome, and subsequently abnormal neurodevelopment. Finally, we will discuss a possible link between chemical preservatives and neoplastic disease.

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“…This is due to curing using nitrite which can be a pre-cancerous carcinogenic effect because it will react with amines or amides amine from animal protein components to form nitrosamine compounds [5]. Nitrosamine is one of the compounds cause of cancer [6]. Therefore the addition of natural dyes such as red fermented rice is safer and has a more antioxidant and stable red color.…”

Section: Introductionmentioning

confidence: 99%

Nutrition and Sensory Evaluation on Corned Fish from Mackerel Tuna(Euthynussp.) Processed with Red Fermented Rice and Nitrite Salt

2020

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This study aimed to determine the effect of red fermented rice and nitrite salt as natural coloring on the sensory and nutritional properties of mackerel tuna (Euthynus sp.) corned. Fish fillet was added with salt, sugar, 1.5% (w/w) red fermented rice and 2.5% (w/w) nitrite salt, then incubated at 1-2oC for 2 days until the color of the meat became dark red. Afterward, the cured meat was washed and processed into corned fish by using 0, 1 and 2% Soy Protein Isolate (SPI). The quality of corned fish were observed based on the proximate values, pH, color, microbial content, sensory evaluation, fatty acid profiles and amino acid profiles. The results show that corned fish processed with red fermented rice and nitrite salt affected the proximate value, color value and sensory evaluation. Corned fish which processed using red fermented rice produced a sharper red color and preferred by panelist than corned fish processed using nitrite. Addition of SPI affected the red color intensity of the product and increasing panelist’s pReference for the products. Corned fish contained essential fatty acids and amino acids, therefore, it can be used as a source of amino acids to meet the needs of amino acids in the body. Based on this study, corned fish processed with red fermented rice and the addition of 2% SPI was chosen as the best formulation compared to other treatments.

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Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

Cited by 56 publications

References 25 publications

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Recognizing the Effect of Ecosystem Disruption on Human Health and Neurodevelopment

Nutrition and Sensory Evaluation on Corned Fish from Mackerel Tuna(Euthynussp.) Processed with Red Fermented Rice and Nitrite Salt

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