Details
| Original language | English |
|---|---|
| Article number | 53 |
| Journal | npj Science of Food |
| Volume | 7 |
| Issue number | 1 |
| Early online date | 7 Oct 2023 |
| Publication status | Published - 2023 |
Abstract
Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs). Compared to the reference level (120 mg/kg of ham), sodium nitrite removal and reduction (90 mg/kg) similarly decreased preneoplastic lesions in F344 rats, but only reduction had an inhibitory effect on Listeria monocytogenes growth comparable to that obtained using the reference nitrite level and an effective lipid peroxidation control. Among the three nitrite salt alternatives tested, none of them led to a significant gain when compared to the reference level: vegetable stock, due to nitrate presence, was very similar to this reference nitrite level, yeast extract induced a strong luminal peroxidation and no decrease in preneoplastic lesions in rats despite the absence of NOCs, and polyphenol rich extract induced the clearest downward trend on preneoplastic lesions in rats but the concomitant presence of nitrosyl iron in feces. Except the vegetable stock, other alternatives were less efficient than sodium nitrite in reducing L. monocytogenes growth.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Medicine(all)
- Public Health, Environmental and Occupational Health
Sustainable Development Goals
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In: npj Science of Food, Vol. 7, No. 1, 53, 2023.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats
AU - Guéraud, Françoise
AU - Buisson, Charline
AU - Promeyrat, Aurélie
AU - Naud, Nathalie
AU - Fouché, Edwin
AU - Bézirard, Valérie
AU - Dupuy, Jacques
AU - Plaisancié, Pascale
AU - Héliès-Toussaint, Cécile
AU - Trouilh, Lidwine
AU - Martin, Jean Luc
AU - Jeuge, Sabine
AU - Keuleyan, Eléna
AU - Petit, Noémie
AU - Aubry, Laurent
AU - Théodorou, Vassilia
AU - Frémaux, Bastien
AU - Olier, Maïwenn
AU - Caderni, Giovanna
AU - Kostka, Tina
AU - Nassy, Gilles
AU - Santé-Lhoutellier, Véronique
AU - Pierre, Fabrice
N1 - Funding Information: The authors thank Xavier Blanc (UE 1298 SAAJ, Sciences de l’Animal & de l’Aliment, INRAE) for providing custom experimental diets and all members of the EZOP (Animal facility) for assistance with the animal experimentation. The authors thank the Genotoul bioinformatics platform Toulouse Occitanie and Sigenae group for providing help and storage resources thanks to Galaxy instance (https://galaxy-workbench.toulouse.inra.fr). The authors thank Bettina Seeger (University of Veterinary Medicine, Hannover) for providing the CLD88 et NO-Analyzer for NOC quantification. The authors thank G. Kuhnle (University of Reading) for fecal NOC analyses in the supplementary experiment. This study was co-financed (38%) by IFIP with a consortium of industries during the Subnitrites project (sub-part of the Adduits project).
PY - 2023
Y1 - 2023
N2 - Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs). Compared to the reference level (120 mg/kg of ham), sodium nitrite removal and reduction (90 mg/kg) similarly decreased preneoplastic lesions in F344 rats, but only reduction had an inhibitory effect on Listeria monocytogenes growth comparable to that obtained using the reference nitrite level and an effective lipid peroxidation control. Among the three nitrite salt alternatives tested, none of them led to a significant gain when compared to the reference level: vegetable stock, due to nitrate presence, was very similar to this reference nitrite level, yeast extract induced a strong luminal peroxidation and no decrease in preneoplastic lesions in rats despite the absence of NOCs, and polyphenol rich extract induced the clearest downward trend on preneoplastic lesions in rats but the concomitant presence of nitrosyl iron in feces. Except the vegetable stock, other alternatives were less efficient than sodium nitrite in reducing L. monocytogenes growth.
AB - Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs). Compared to the reference level (120 mg/kg of ham), sodium nitrite removal and reduction (90 mg/kg) similarly decreased preneoplastic lesions in F344 rats, but only reduction had an inhibitory effect on Listeria monocytogenes growth comparable to that obtained using the reference nitrite level and an effective lipid peroxidation control. Among the three nitrite salt alternatives tested, none of them led to a significant gain when compared to the reference level: vegetable stock, due to nitrate presence, was very similar to this reference nitrite level, yeast extract induced a strong luminal peroxidation and no decrease in preneoplastic lesions in rats despite the absence of NOCs, and polyphenol rich extract induced the clearest downward trend on preneoplastic lesions in rats but the concomitant presence of nitrosyl iron in feces. Except the vegetable stock, other alternatives were less efficient than sodium nitrite in reducing L. monocytogenes growth.
UR - http://www.scopus.com/inward/record.url?scp=85173938496&partnerID=8YFLogxK
U2 - 10.1038/s41538-023-00228-9
DO - 10.1038/s41538-023-00228-9
M3 - Article
AN - SCOPUS:85173938496
VL - 7
JO - npj Science of Food
JF - npj Science of Food
IS - 1
M1 - 53
ER -