Abstract
The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O6-carboxy-methylguanine) during in vitro digestion. The formation of these products during digestion is suggested to be responsible for the association between red meat and processed meat consumption and colorectal cancer risk. Digestion of uncured pork to which fat was added (total fat content 5 or 20%), resulted in significantly higher lipid and protein oxidation in the mimicked duodenal and colonic fluids, compared to digestion of pork without added fat (1% fat). A higher fat content also significantly favored the formation of O6-carboxy-methylguanine in the colon. Nitrite-curing of meat resulted in significantly lower lipid and protein oxidation before and after digestion, while an inconsistent effect on the formation of O6-carboxy-methylguanine was observed. The presented results demonstrate that haem-Fe is not solely responsible for oxidation and nitrosation reactions throughout an in vitro digestion approach but its effect is promoted by a higher fat content in meat.
Highlights
Several meta-analyses have reported a significant epidemiological association between colorectal cancer (CRC) and high intake of red and processed meat [1,2]
Higher fat contents enhanced the formation of oxidation products and the NOCspecific DNA adduct O6-C-MeG during digestion
Nitrite-curing on the other hand resulted in clearly lower concentrations of oxidation products before, during and at the end of the in vitro digestion, whereas the effect on the formation of O6-C-MeG proved subjective for inter-individual variation
Summary
Several meta-analyses have reported a significant epidemiological association between colorectal cancer (CRC) and high intake of red and processed meat [1,2]. The formation of cyto- and genotoxic oxidation products and genotoxic N-nitroso-compounds (NOCs) during digestion are considered the most plausible factors contributing to the increased risk of developing CRC when consuming large amounts of red and in particular processed meat [3]. Lipid oxidation products are formed during processing, storage and preparation of meat, as well as during digestion in the gastro-intestinal tract. MDA and 4-HNE are prevailing in higher concentrations in colonic mucosae of CRC patients compared to a healthy control group [4]. PCC were described to be higher in plasma of CRC patients compared to a control group [5]
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