N-nitroso compounds and cancer incidence: the European Prospective Investigation into Cancer and Nutrition (EPIC)–Norfolk Study

Loh, Yet Hua; Jakszyn, Paula; Luben, Robert; Mulligan, Angela A.; Mitrou, Panagiota; Khaw, Kay‐Tee

doi:10.3945/ajcn.111.012377

Cited by 186 publications

(174 citation statements)

References 31 publications

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“…Furthermore, fecal colon cells containing an O 6 -methylguanine DNA adduct, a characteristic promutagenic and toxic adduct formed by many NOCs, have been numbered and found to be significantly related to fecal excretion of ATNC in the stool of volunteers consuming meat in various diets (Lewin et al, 2006). In 2011, a large prospective study investigating the relation between dietary NOCs and the risk for cancer was performed (Loh et al, 2011). Exposure to endogenous NOCs was derived based on the estimated iron content from meat intake considering the relationship between the fecal ATNC and iron intake observed in several human controlled-diet studies (discussed above).…”

Section: Effect Of Heme On the Endogenous Production Of Nocmentioning

confidence: 99%

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

159

103

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Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an indepth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.

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Section: Effect Of Heme On the Endogenous Production Of Nocmentioning

confidence: 99%

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

159

103

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show abstract

“…Findings from the European Prospective Investigation into Cancer (EPIC), a large prospective study which investigated the association between dietary NOCs and cancer risk, showed that gastrointestinal cancer incidence and more specifically with risk of rectal cancer was associated with dietary NDMA (HR: 1.13; 95% CI: 1.00, 1.28; HR: 1.46; 95% CI: 1.16, 1.84 per 1-SD increase respectively) but not with endogenous NOCs or nitrite [10].…”

Section: Resultsmentioning

confidence: 99%

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

Cantwell¹,

Elliott²

2017

J Clin Nutr Diet

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The International Agency for Research on Cancer reported that eating processed meat can increase a person's risk for colorectal cancer and classified processed meat as carcinogenic to humans. Nitrate and nitrite are used as additives to improve food quality and protect against microbial contamination and are sources of N-nitroso compounds (NOCs) which are known carcinogens. This review outlines the association between processed meat intake and colorectal cancer risk and discusses the use of nitrates and nitrites in processed meat as well as healthier alternatives. A wide range of factors affect the formation of NOCs including the amount of nitrite added, meat quality, fat content, processing, maturation and handling at home. Factors related to processing include additives, precursors (added via wood smoke, spices or other ingredients), heat applied during drying or smoking, storage/maturation conditions and packaging. NOC formation can be inhibited by the addition of ascorbic acid and α-tocopherol ingredients which are often added to processed meats. Studies have shown that plant polyphenols and alpha-tocopherol significantly decreased pH, lipid oxidation and residual nitrite content of processed meat. Plant polyphenols, especially green tea polyphenols can be used as alternatives to nitrates and nitrites to process meat improving the quality, shelf life and safety of processed meat products. These innovative meat products could potentially contribute to a reduction in cancer risk by means of nitrite reduction and phytochemical addition and should be explored further.

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“…N-nitroso compounds (NOCs) can induce cancer in multiple organs in at least 40 different animal species, including higher primates [106][107][108]. In in vitro studies on human liver slices, the mechanism of action was shown to be nucleic acid alkylation [109].…”

Section: N-nitrosoglyphosate and N-nitrososarcosinementioning

confidence: 99%

Glyphosate, pathways to modern diseases IV: cancer and related pathologies

Samsel¹,

Seneff²

2015

JBPC

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N-nitroso compounds and cancer incidence: the European Prospective Investigation into Cancer and Nutrition (EPIC)–Norfolk Study

Abstract: Dietary NOC (NDMA) was associated with a higher gastrointestinal cancer incidence, specifically of rectal cancer. Plasma vitamin C may modify the relation between NDMA exposure and cancer risk.

Cited by 186 publications

References 31 publications

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

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

Glyphosate, pathways to modern diseases IV: cancer and related pathologies

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