Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats

Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs). Compared to the reference level (120 mg/kg of ham), sodium...

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Detalles Bibliográficos
Autores principales: Guéraud, Françoise, Buisson, Charline, Promeyrat, Aurélie, Naud, Nathalie, Fouché, Edwin, Bézirard, Valérie, Dupuy, Jacques, Plaisancié, Pascale, Héliès-Toussaint, Cécile, Trouilh, Lidwine, Martin, Jean-Luc, Jeuge, Sabine, Keuleyan, Eléna, Petit, Noémie, Aubry, Laurent, Théodorou, Vassilia, Frémaux, Bastien, Olier, Maïwenn, Caderni, Giovanna, Kostka, Tina, Nassy, Gilles, Santé-Lhoutellier, Véronique, Pierre, Fabrice
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10560221/
https://www.ncbi.nlm.nih.gov/pubmed/37805637
http://dx.doi.org/10.1038/s41538-023-00228-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10560221/
https://www.ncbi.nlm.nih.gov/pubmed/37805637
http://dx.doi.org/10.1038/s41538-023-00228-9

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