In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

Keuleyan, Eléna; Bonifacie, Aline; Sayd, Thierry; Duval, Angéline; Aubry, Laurent; Bourillon, Sylvie; Gatellier, Philippe; Promeyrat, Aurélie; Nassy, Gilles; Scislowski, Valérie; Théron, Laëtitia; Santé-Lhoutellier, Véronique

doi:10.1016/j.fochx.2022.100474

Cited by 8 publications

(7 citation statements)

References 37 publications

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“…Tackling and comprehending the mechanism of nitrosation is a challenging endeavor that offers the opportunity to lower cancer risks through process modifications rather than resorting to an outright ban on processed meat consumption. Undoubtedly, for today and in the near future, this is one of the most important research topics for production, industry, and consumers that concerns improving meat products' health effects [108][109][110][111].…”

Section: Nitrites/nitrates On Healthier Meat Productsmentioning

confidence: 99%

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Rodrigues,

Vasconcelos,

Leite

et al. 2023

Foods

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Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.

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Section: Nitrites/nitrates On Healthier Meat Productsmentioning

confidence: 99%

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Rodrigues,

Vasconcelos,

Leite

et al. 2023

Foods

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“…As a result, an increase in the reaction's reagents may increase endogenous N-nitrosation. 73 According to a study that also looked at saliva and urine samples, decreasing the amount of nitrosamines in food and water may decrease exposure to nitrosamines as well as any possible risks. Otherwise, as the amount of chronic nitrosamines consumed rises daily, the risk of developing cancer will be higher.…”

Section: Assessment Of N-nitrosamine Cancer Riskmentioning

confidence: 99%

“…As proteolysis takes place during digestion, secondary amine bioavailability also increases. As a result, an increase in the reaction's reagents may increase endogenous N ‐nitrosation 73 . According to a study that also looked at saliva and urine samples, decreasing the amount of nitrosamines in food and water may decrease exposure to nitrosamines as well as any possible risks.…”

Section: Assessment Of N‐nitrosamine Cancer Riskmentioning

confidence: 99%

N‐Nitrosamines: a potential hazard in processed meat products

Deveci,

Tek

2023

J Sci Food Agric

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Nitrite, nitrate, and their salts are added to processed meat products to improve color, flavor, and shelf life and to lower the microbial burden. N‐Nitrosamine compounds are formed when nitrosing agents (such as secondary nitrosamines) in meat products interact with nitrites and nitrates that have been added to the meat. With the consumption of such meat products, nitrosation reactions occur in the human body and N‐nitrosamine formation occurs in the gastrointestinal tract. Despite the benefits nitrites and nitrates have on food, their tendency to create nitrosamines and an increase in the body's nitrous amine load presents health risks. The inclusion of nitrosamine compounds in possible and probable carcinogen classes according to the International Agency for Research on Cancer requires a re‐examination of the literature review on processed meat products. This article evaluates the connections between various cancer types and nitrosamines found in processed meat products. © 2023 Society of Chemical Industry.

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“…DIDGI® has been involved in several studies on solid, semi solid and liquid food. [23][24][25] The influence of the food matrix must be carefully considered during digestion. Indeed, the structure of the food will condition access to digestive enzymes and the release of nutrients, in other words, bioavailibility for in vivo studies and bioaccessibility for in vitro ones.…”

Section: Introductionmentioning

confidence: 99%

“…The mixes were provided by Solina, Bréal sous Montfort, France. The protein extracts are those characterized in ref 24…”

mentioning

confidence: 99%

Utilizing the influence of protein enrichment of meal components as a strategy to possibly prevent undernutrition in the elderly: an in vitro approach

Duval,

Sayd,

Bourillon

et al. 2024

Food Funct.

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In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

Cited by 8 publications

References 37 publications

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

N‐Nitrosamines: a potential hazard in processed meat products

Utilizing the influence of protein enrichment of meal components as a strategy to possibly prevent undernutrition in the elderly: an in vitro approach

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