Journal ArticleDOI
Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk
Marie M. Cantwell,Christopher T. Elliott +1 more
- Vol. 3, Iss: 4
TLDR
A review of the association between processed meat intake and colorectal cancer risk and the use of nitrates and nitrites in processed meat as well as healthier alternatives is presented in this paper.Abstract:
The International Agency for Research on Cancer reported that eating processed meat can increase a person’s risk for colorectal cancer and classified processed meat as carcinogenic to humans. Nitrate and nitrite are used as additives to improve food quality and protect against microbial contamination and are sources of N-nitroso compounds (NOCs) which are known carcinogens. This review outlines the association between processed meat intake and colorectal cancer risk and discusses the use of nitrates and nitrites in processed meat as well as healthier alternatives. A wide range of factors affect the formation of NOCs including the amount of nitrite added, meat quality, fat content, processing, maturation and handling at home. Factors related to processing include additives, precursors (added via wood smoke, spices or other ingredients), heat applied during drying or smoking, storage/maturation conditions and packaging. NOC formation can be inhibited by the addition of ascorbic acid and α-tocopherol ingredients which are often added to processed meats. Studies have shown that plant polyphenols and alpha-tocopherol significantly decreased pH, lipid oxidation and residual nitrite content of processed meat. Plant polyphenols, especially green tea polyphenols can be used as alternatives to nitrates and nitrites to process meat improving the quality, shelf life and safety of processed meat products. These innovative meat products could potentially contribute to a reduction in cancer risk by means of nitrite reduction and phytochemical addition and should be explored further.read more
Citations
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Journal ArticleDOI
A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes.
TL;DR: Investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized are summarized.
Journal ArticleDOI
Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products
TL;DR: The factors that influence the content of polyphenols in plants and plant extracts are described and the effects of plant extracts on the shelf-life of meat and meat products are discussed.
Journal ArticleDOI
Nitrates/nitrites in food—risk for nitrosative stress and benefits
TL;DR: This manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrite/nitrate, with particular emphasis on the effect on nitrosative stress.
Journal ArticleDOI
Recent progress in sensing nitrate, nitrite, phosphate, and ammonium in aquatic environment
M. A. Parvez Mahmud,Fatemeh Ejeian,Shohreh Azadi,Matthew Myers,Bobby Pejcic,Rouzbeh Abbassi,Amir Razmjou,Amir Razmjou,Amir Razmjou,Mohsen Asadnia +9 more
TL;DR: In this article, a review of the performance of aquatic chemical sensors with a particular emphasis on their capability for long-term in situ water monitoring is presented, and some crucial problems significantly affecting the analytical performance of the sensors are discussed.
Journal ArticleDOI
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein.
Joshua Hadi,Gale Brightwell +1 more
TL;DR: In this article, the authors describe the food safety aspects of these novel protein sources, in terms of their technological backgrounds, environmental impacts and the necessary regulatory framework for future mass-scale production.
References
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Journal ArticleDOI
Essential oils: their antibacterial properties and potential applications in foods--a review.
TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).
Journal ArticleDOI
Carcinogenicity of consumption of red and processed meat
Véronique Bouvard,Dana Loomis,Kathryn Z. Guyton,Yann Grosse,Fatiha El Ghissassi,Lamia Benbrahim-Tallaa,Neela Guha,Heidi Mattock,Kurt Straif +8 more
TL;DR: These assessments of the carcinogenicity of the consumption of red meat and processed meat will be published in volume 114 of the IARC Monographs.
Journal ArticleDOI
Natural products as antimicrobial agents
Rabin Gyawali,Salam A. Ibrahim +1 more
TL;DR: The antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems are reviewed.
Journal ArticleDOI
The use and control of nitrate and nitrite for the processing of meat products.
TL;DR: As oxidation and reduction may occur the concentrations of nitrite plus nitrate in a product has to be controlled and measured especially if the residual amounts are regulated.
Journal ArticleDOI
Vitamin e and free radical peroxidation of lipids
TL;DR: Several broad lines of scientific evidence showing that vitamin E functions as a lipid antioxidant, inhibiting the destructive peroxidation of polyunsaturated lipids, have been presented in recent reviews are presented.