Meat processing and colon carcinogenesis: Cooked, nitrite-treated and oxidized high-heme cured meat promotes mucin depleted foci in rats

Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 × 2 × 2 × 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized high heme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar non nitrite-treated meat (P = 0.03) and with similar non oxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make non promoting processed meat

Red wine and pomegranate extracts suppress cured meat promotion of colonic mucin-depleted foci in carcinogen-induced rats

Processed meat intake is carcinogenic to humans. We have shown that intake of a workshop-made cured meat with erythorbate promotes colon carcinogenesis in rats. We speculated that polyphenols could inhibit this effect by limitation of endogenous lipid peroxidation and nitrosation. Polyphenol-rich plant extracts were added to the workshop-made cured meat and given for 14 days to rats and 100 days to azoxymethane-induced rats to evaluate the inhibition of preneoplastic lesions. Colons of 100-d study were scored for precancerous lesions (mucin-depleted foci, MDF), and biochemical end points of peroxidation and nitrosation were measured in urinary and fecal samples. In comparison with cured meat-fed rats, dried red wine, pomegranate extract, α-tocopherol added at one dose to cured meat and withdrawal of erythorbate significantly decreased the number of MDF per colon (but white grape and rosemary extracts did not). This protection was associated with the full suppression of fecal excretion of nitrosyl iron, suggesting that this nitroso compound might be a promoter of carcinogenesis. At optimized concentrations, the incorporation of these plant extracts in cured meat might reduce the risk of colorectal cancer associated with processed meat consumption

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism.

This review is respectfully dedicated to the memory of Michel Ollivon, Research Director at CNRS (Châtenay-Malabry, France), outstanding physico-chemist specialist of lipid organization, recipient of the Hilditch Memorial Lecture award, who was the initiator of the network RMT LISTRAL. We are also sadly paying tribute to Jean-Luc Vendeuvre, Food Engineer at the French Pork and Pig Institute (IFIP, Maisons-Alfort, France), outstanding expert in meat products who participated actively in RMT LISTRAL and provided unpublished data for figures in the present review, who passed away during review submission. RMT LISTRAL: Mixed Technological Network combining academic and industrial partners, devoted to the enhancement and divulgation of knowledge regarding structured dietary lipids.International audienceOn a nutritional standpoint, lipids are now being studied beyond their energy content and fatty acid (FA) profiles. Dietary FA are building blocks of a huge diversity of more complex molecules such as triacylglycerols (TAG) and phospholipids (PL), themselves organised in supramolecular structures presenting different thermal behaviours. They are generally embedded in complex food matrixes. Recent reports have revealed that molecular and supramolecular structures of lipids and their liquid or solid state at the body temperature influence both the digestibility and metabolism of dietary FA. The aim of the present review is to highlight recent knowledge on the impact on FA digestion, absorption and metabolism of: (i) the intramolecular structure of TAG; (ii) the nature of the lipid molecules carrying FA; (iii) the supramolecular organization and physical state of lipids in native and formulated food products and (iv) the food matrix. Further work should be accomplished now to obtain a more reliable body of evidence and integrate these data in future dietary recommendations. Additionally, innovative lipid formulations in which the health beneficial effects of either native or recomposed structures of lipids will be taken into account can be foreseen

A gas chromatography-olfactometric study of cooked cured ham-impact of sodium nitrite

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Emerging research approaches benefit to the study of cooked cured ham flavour

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Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

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Acceptabilité par le consommateur du jambon sec de mâles entiers : Rendement de séchage, qualité des gras et composés odorants du jambon sec de mâles entiers

Cette étude évalue les qualités organoleptiques de jambons secs issus de mâles entiers caractérisés sur leurs niveaux d’androsténone et de scatol par rapport à celles de jambons issus des mâles castrés et femelles. Le rendement des jambons après plus de 7 mois de séchage est inférieur de 3.3 points chez les mâles entiers par rapport aux mâles castrés et inférieur de 2.2 points par rapport aux femelles. Les dégustations n’ont pas mis en évidence de différences significatives d’odeur et goût des jambons secs de mâles entiers. Cependant, la bibliographie nous conduit à conclure que pour une production de jambons secs de qualité supérieure, il est prudent de s’assurer des niveaux en composés odorants des jambons frais de mâles entiers, les valeurs extrêmes en composants odorants n’ayant pas été évalués dans cette étude. Les composés odorants ne sont pas réduits lors du procédé de transformation de plus de 7 mois de sèche. La composition en acides gras diffère légèrement entre mâles entiers, mâles castrés et femelles. Nous n’avons pas mesuré significativement plus d’acides gras polyinsaturés (AGPI) dans les gras de couverture et gras intramusculaire des jambons secs issus de mâles entiers par comparaison aux femelles et mâles castrés.This study evaluated the organoleptic qualities of dry hams processed from entire males. To do this, androstenone and skatole levels were determined for 7-month aged hams from entire males as compared to that of castrated males and females. The dry yield of entire males was lower by 3.3 points with regards to the yield of castrated males and lower by 2.2 points with regards to the females. The results of the tastings organized in a consumer sensory analysis laboratory did not show significant differences for the risk of tested boar taint. According to the bibliography, it is wise to control the level of boar taint on the fat of fresh ham before processing for high quality dry hams. We did not observe a reduction of boar taint compounds during the 7-month dry ham process. For fatty acid composition, we did not see a lot of differences on the final product between genders. We did not measure higher levels of poly-unsaturated fatty acids (AGPI) in entire male dry ham fat as compared to that of females and castrated pigs

Acceptabilité par le consommateur de jambon sec issu de porcs mâles entiers, de femelles ou de mâles castrés

The aim of this study was to assess the consumer acceptability of hams dry‐cured for more than seven months, processed from barrows, gilts or two groups of entire males exhibiting skatole levels lower than 0.11 μg/g of pure fat and androstenone levels ranging from 0.5 to 0.7 μg/g (group 1A) or from 1.5 to 2.3 μg/g (group 1B). The subset of 40 hams included in this study was selected from a larger population, and chosen for their higher carcass weight and backfat thickness. The yields of dry‐cured hams from entire males were 3.3% and 2.2% lower compared to barrows and gilts, respectively. Consumer acceptability of dry‐cured hams did not differ significantly between barrows, gilts and the two groups of entire males. However, consumer acceptability of dry‐cured hams processed from entire males with higher androstenone and/or skatole levels remains to be investigated. The levels of boar taint compounds seemed to be slightly reduced after processing. Regarding fatty acid composition of the dry‐cured hams, there were few differences between groups. The levels of polyunsaturated fatty acids (PUFA) tended to be higher in the dry‐cured ham fat of entire males as compared to gilts and barrows

Cured meat promotion of colon carcinogenesis in rats is suppressed by calcium and α-tocopherol. They also suppress associated fecal lipid peroxidation in rats and in volunteers

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