Project: Impact of meat and processed meat products on the formation and (geno)toxic activity of N-nitroso compounds in the human gastrointestinal tract
- project duration
- 01-OCT-10 – 30-SEP-13
- Evidence exists that red and processed meat, increase the risk of colorectal cancer. A plausible explanation is the formation of N-nitroso compounds in the human gut. In this study a combination of state-of-the-art chemical-analytical techniques and toxicological tests will be used on digests from meats. This will lead to the characterization of NOCs and allow to distinguish those in terms of activity.