Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats.
Food Chem
; 302: 125339, 2020 Jan 01.
Article
em En
| MEDLINE
| ID: mdl-31419771
ABSTRACT
Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (nâ¯=â¯30) were fed one of three diets inulin-fortified pork sausage, control pork sausage or a standard chow diet. Fecal content of apparent total N-nitroso compounds (ATNC), nitrosothiols and nitrosyl iron compounds (FeNO) were analyzed in addition to liver metabolism and oxidation products formed in liver, plasma and diets. Intriguingly, inulin fortification reduced fecal ATNC (pâ¯=â¯0.03) and FeNO (pâ¯=â¯0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Alimentos Fortificados
/
Inulina
/
Produtos da Carne
/
Compostos Nitrosos
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2020
Tipo de documento:
Article