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Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME Project
Molecular Nutrition & Food Research ( IF 5.2 ) Pub Date : 2021-08-12 , DOI: 10.1002/mnfr.202001214 Simone G van Breda 1 , Karen Mathijs 1 , Harm-Jan Pieters 1 , Virág Sági-Kiss 2 , Gunter G Kuhnle 2 , Panagiotis Georgiadis 3 , Giovanna Saccani 4 , Giovanni Parolari 4 , Roberta Virgili 4 , Rashmi Sinha 5 , Gert Hemke 6 , Yung Hung 7 , Wim Verbeke 7 , Ad A Masclee 8 , Carla B Vleugels-Simon 9 , Adriaan A van Bodegraven 9 , Theo M de Kok 1 , 1
Molecular Nutrition & Food Research ( IF 5.2 ) Pub Date : 2021-08-12 , DOI: 10.1002/mnfr.202001214 Simone G van Breda 1 , Karen Mathijs 1 , Harm-Jan Pieters 1 , Virág Sági-Kiss 2 , Gunter G Kuhnle 2 , Panagiotis Georgiadis 3 , Giovanna Saccani 4 , Giovanni Parolari 4 , Roberta Virgili 4 , Rashmi Sinha 5 , Gert Hemke 6 , Yung Hung 7 , Wim Verbeke 7 , Ad A Masclee 8 , Carla B Vleugels-Simon 9 , Adriaan A van Bodegraven 9 , Theo M de Kok 1 , 1
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It has been proposed that endogenously form N-nitroso compounds (NOCs) are partly responsible for the link between red meat consumption and colorectal cancer (CRC) risk. As nitrite has been indicated as critical factor in the formation of NOCs, the impact of replacing the additive sodium nitrite (E250) by botanical extracts in the PHYTOME project is evaluated.
中文翻译：
用天然生物活性化合物替代肉类产品中的亚硝酸盐可减少对 N-亚硝基化合物的暴露：PHYTOME 项目
有人提出，内源性形成的 N-亚硝基化合物 (NOC) 是红肉消费与结直肠癌 (CRC) 风险之间联系的部分原因。由于亚硝酸盐已被证明是 NOC 形成的关键因素，因此评估了在 PHYTOME 项目中用植物提取物替代添加剂亚硝酸钠 (E250) 的影响。
更新日期：2021-10-20
中文翻译：
用天然生物活性化合物替代肉类产品中的亚硝酸盐可减少对 N-亚硝基化合物的暴露：PHYTOME 项目
有人提出，内源性形成的 N-亚硝基化合物 (NOC) 是红肉消费与结直肠癌 (CRC) 风险之间联系的部分原因。由于亚硝酸盐已被证明是 NOC 形成的关键因素，因此评估了在 PHYTOME 项目中用植物提取物替代添加剂亚硝酸钠 (E250) 的影响。
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