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Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

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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 (n = 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 (p = 0.03) and FeNO (p = 0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.
Keywords
Fiber-fortification, Inulin, Processed meat, Nitroso compounds, Oxidation, RED MEAT, ENDOGENOUS FORMATION, IN-VITRO, RESISTANT STARCH, LIPID OXIDATION, DIETARY FIBER, N-NITROSATION, BEEF, ADDUCTS, CANCER

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MLA
Thøgersen, Rebekka, et al. “Inulin-Fortification of a Processed Meat Product Attenuates Formation of Nitroso Compounds in the Gut of Healthy Rats.” FOOD CHEMISTRY, vol. 302, 2020.
APA
Thøgersen, R., Gray, N., Kuhnle, G., Van Hecke, T., De Smet, S., Young, J. F., … Bertram, H. C. (2020). Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. FOOD CHEMISTRY, 302.
Chicago author-date
Thøgersen, Rebekka, Nicola Gray, Gunter Kuhnle, Thomas Van Hecke, Stefaan De Smet, Jette Feveile Young, Ulrik Kræmer Sundekilde, Axel Kornerup Hansen, and Hanne Christine Bertram. 2020. “Inulin-Fortification of a Processed Meat Product Attenuates Formation of Nitroso Compounds in the Gut of Healthy Rats.” FOOD CHEMISTRY 302.
Chicago author-date (all authors)
Thøgersen, Rebekka, Nicola Gray, Gunter Kuhnle, Thomas Van Hecke, Stefaan De Smet, Jette Feveile Young, Ulrik Kræmer Sundekilde, Axel Kornerup Hansen, and Hanne Christine Bertram. 2020. “Inulin-Fortification of a Processed Meat Product Attenuates Formation of Nitroso Compounds in the Gut of Healthy Rats.” FOOD CHEMISTRY 302.
Vancouver
1.
Thøgersen R, Gray N, Kuhnle G, Van Hecke T, De Smet S, Young JF, et al. Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. FOOD CHEMISTRY. 2020;302.
IEEE
[1]
R. Thøgersen et al., “Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats,” FOOD CHEMISTRY, vol. 302, 2020.
@article{8625059,
  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 (n = 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 (p = 0.03) and FeNO (p = 0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.},
  articleno    = {125339},
  author       = {Thøgersen, Rebekka and Gray, Nicola and Kuhnle, Gunter and Van Hecke, Thomas and De Smet, Stefaan and Young, Jette Feveile and Sundekilde, Ulrik Kræmer and Hansen, Axel Kornerup and Bertram, Hanne Christine},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keywords     = {Fiber-fortification,Inulin,Processed meat,Nitroso compounds,Oxidation,RED MEAT,ENDOGENOUS FORMATION,IN-VITRO,RESISTANT STARCH,LIPID OXIDATION,DIETARY FIBER,N-NITROSATION,BEEF,ADDUCTS,CANCER},
  language     = {eng},
  pages        = {7},
  title        = {Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2019.125339},
  volume       = {302},
  year         = {2020},
}

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