title: Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.
abstract: Uncured and nitrite-cured pork were subjected, raw, cooked (65 °C, 15 min) or overcooked (90 °C, 30 min), to an in vitro digestion model, which includes mouth, stomach, duodenum, and colon phases. Heating of uncured meat resulted in a pronounced increase in lipid and protein oxidation products throughout digestion. Nitrite-curing had an antioxidant effect during digestion, but this effect disappeared when the meat was overcooked, resulting in up to ninefold higher 4-hydroxy-2-nonenal concentrations compared with digested nitrite-cured raw and cooked pork. Colonic digesta contained significantly higher concentrations of the NOC-specific DNA adduct O(6)-carboxy-methylguanine when pork underwent a more intense heating procedure, independent of nitrite-curing, depending strongly on the fecal inoculum used. Since processed meats are usually nitrite-cured, the present study suggests that overcooking processed meat is likely to result in the formation of genotoxic compounds during digestion and should, therefore, be avoided.
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium.
authors.forename: Thomas
authors.initials: T
authors.lastname: Van Hecke
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium.
authors.forename: Els
authors.initials: E
authors.lastname: Vossen
authors.affiliation: Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium.
authors.forename: Lieselot Y
authors.initials: LY
authors.lastname: Hemeryck
authors.affiliation: Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium.
authors.forename: Julie
authors.initials: J
authors.lastname: Vanden Bussche
authors.affiliation: Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium.
authors.forename: Lynn
authors.initials: L
authors.lastname: Vanhaecke
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium. Electronic address: stefaan.desmet@ugent.be.
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Smet
mesh_terms: D000447:Aldehydes / Q000009:adverse effects / Q000032:analysis; D000818:Animals; D003106:Colon / Q000382:microbiology; D015169:Colony Count, Microbial; D015179:Colorectal Neoplasms / Q000209:etiology / Q000473:pathology*; D003296:Cooking; D018736:DNA Adducts / Q000187:drug effects; D004063:Digestion; D005243:Feces / Q000737:chemistry; D000069196:Gastrointestinal Microbiome; D006801:Humans; D009573:Nitrites / Q000009:adverse effects / Q000032:analysis; D015538:Nitrosation; D010084:Oxidation-Reduction; D000069466:Red Meat / Q000009:adverse effects* / Q000032:analysis; D013552:Swine
chemical_list: D000447:Aldehydes; D018736:DNA Adducts; D009573:Nitrites; C027576:4-hydroxy-2-nonenal
keywords: Health; Lipid and protein oxidation; N-Nitroso-compounds; Nitrite; Processed meat