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Nutrition and Cancer Volume 65, 2013 - Issue 2
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Original Articles

Heme-Induced Biomarkers Associated with Red Meat Promotion of colon Cancer Are Not Modulated by the Intake of Nitrite

Fatima Z. Chenni Department of Biology, Biotoxicology Lab, Université Djillali Liabes, Sidi Bel Abbes, Algeria
,
Sylviane Taché Université de Toulouse, INP-ENVT, INRA, UMR1331, Toulouse, France
,
Nathalie Naud Université de Toulouse, INP-ENVT, INRA, UMR1331, Toulouse, France
,
Françoise Guéraud Université de Toulouse, INP-ENVT, INRA, UMR1331, Toulouse, France
,
Ditte A. Hobbs Department of Food & Nutritional Sciences, University of Reading, Reading, UK
,
Gunter G. C. Kunhle Department of Food & Nutritional Sciences, University of Reading, Reading, UK
,
Fabrice H. Pierre Université de Toulouse, INP-ENVT, INRA, UMR1331, Toulouse, France
&
Denis E. Corpet Université de Toulouse, INP-ENVT, INRA, UMR1331, Toulouse, France
 show all
Pages 227-233 | Received 14 May 2012, Accepted 01 Oct 2012, Published online: 26 Feb 2013

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Daniel Demeyer, Birgit Mertens, Stefaan De Smet & Michèle Ulens. (2016) Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review. Critical Reviews in Food Science and Nutrition 56:16, pages 2747-2766.
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Ulf Hammerling, Jonas Bergman Laurila, Roland Grafström & Nils-Gunnar Ilbäck. (2016) Consumption of Red/Processed Meat and Colorectal Carcinoma: Possible Mechanisms Underlying the Significant Association. Critical Reviews in Food Science and Nutrition 56:4, pages 614-634.
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Articles from other publishers (16)

Claudia Giménez-Campillo, Natalia Campillo, Natalia Arroyo-Manzanares, Carlos M. Martínez, Carlos de Torre-Minguela & Pilar Viñas. (2024) Metabolomics study of the formation of genotoxic molecules based on the fecal volatile metabolites profile using an in vivo animal model. Microchemical Journal 199, pages 110132.
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William Crowe, Xiaobei Pan, James Mackle, Adam Harris, Gary Hardiman, Christopher T. Elliott & Brian D. Green. (2022) Dietary inclusion of nitrite-containing frankfurter exacerbates colorectal cancer pathology and alters metabolism in APCmin mice. npj Science of Food 6:1.
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Meimouna Mint Sidi Deoula, Khaoula El Kinany, Zineb Hatime, Hanae Abir Boudouaya & Karima El Rhazi. (2020) Meat and colorectal cancer in Middle Eastern and North African countries: update of literature review. Public Health Reviews 41:1.
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Fidel Toldrá, Marta Gallego, Milagro Reig, M-Concepción Aristoy & Leticia Mora. (2020) Bioactive peptides generated in the processing of dry-cured ham. Food Chemistry 321, pages 126689.
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William Crowe, Christopher T. Elliott & Brian D. Green. (2019) A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer. Nutrients 11:11, pages 2673.
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Diane de La Pomélie, Véronique Santé-Lhoutellier, Thierry Sayd, Laetitia Théron & Philippe Gatellier. (2019) Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit. Food Chemistry 281, pages 231-235.
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Claire Kruger & Yuting Zhou. (2018) Red meat and colon cancer: A review of mechanistic evidence for heme in the context of risk assessment methodology. Food and Chemical Toxicology 118, pages 131-153.
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Lieselot Y. Hemeryck, Thomas Van Hecke, Els Vossen, Stefaan De Smet & Lynn Vanhaecke. (2017) DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats. Food Chemistry 230, pages 378-387.
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Nancy D Turner & Shannon K Lloyd. (2017) Association between red meat consumption and colon cancer: A systematic review of experimental results. Experimental Biology and Medicine 242:8, pages 813-839.
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Thomas Van Hecke, John Van Camp & Stefaan De Smet. (2017) Oxidation During Digestion of Meat: Interactions with the Diet and Helicobacter pylori Gastritis, and Implications on Human Health . Comprehensive Reviews in Food Science and Food Safety 16:2, pages 214-233.
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M. Sødring, M. Oostindjer, L.O. Dragsted, A. Haug, J.E. Paulsen & B. Egelandsdal. 2017. New Aspects of Meat Quality. New Aspects of Meat Quality 479 499 .
Shanti Velmurugan, Jasmine Ming Gan, Krishnaraj S Rathod, Rayomand S Khambata, Suborno M Ghosh, Amy Hartley, Sven Van Eijl, Virag Sagi-Kiss, Tahseen A Chowdhury, Mike Curtis, Gunter GC Kuhnle, William G Wade & Amrita Ahluwalia. (2016) Dietary nitrate improves vascular function in patients with hypercholesterolemia: a randomized, double-blind, placebo-controlled study. The American Journal of Clinical Nutrition 103:1, pages 25-38.
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Marianne Sødring, Marije Oostindjer, Bjørg Egelandsdal & Jan Erik Paulsen. (2015) Effects of Hemin and Nitrite on Intestinal Tumorigenesis in the A/J Min/+ Mouse Model. PLOS ONE 10:4, pages e0122880.
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Thomas Van Hecke, Els Vossen, Julie Vanden Bussche, Katleen Raes, Lynn Vanhaecke & Stefaan De Smet. (2014) Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat. PLoS ONE 9:6, pages e101122.
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Jean Winter, Graeme P. Young, Ying Hu, Silvia W. Gratz, Michael A. Conlon & Richard K. Le Leu. (2013) Accumulation of promutagenic DNA adducts in the mouse distal colon after consumption of heme does not induce colonic neoplasms in the western diet model of spontaneous colorectal cancer . Molecular Nutrition & Food Research 58:3, pages 550-558.
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Thomas Van Hecke, Julie Vanden Bussche, Lynn Vanhaecke, Els Vossen, John Van Camp & Stefaan De Smet. (2014) Nitrite Curing of Chicken, Pork, and Beef Inhibits Oxidation but Does Not Affect N -Nitroso Compound (NOC)-Specific DNA Adduct Formation during in Vitro Digestion . Journal of Agricultural and Food Chemistry 62:8, pages 1980-1988.
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