Substances with cancerogenic potential in processed meat
2021
Аутори
Vasilev, DraganDimitrijević, Mirjana
Stajković, Silvana
Savić Radovanović, Radoslava
Karabasil, Nedjeljko
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Meat represents an important food in human nutrition as a source of essential amino
acids, fatty acids, and micronutrients, but in recent years the emphasis is given to
the carcinogenic potential of red meat and processed meat. Red meat includes the meat of
pigs, ruminants, and horses, and its color is proportional to the iron-rich myoglobin content.
Hem-iron is attributed to show pro-carcinogenic effect due to N-nitroso compounds
catalysis, food lipids oxidation, and pro-oxidative action in the body. But these reactions
could be reduced by slowing its resorption, nitrosylation, and oxidation with calcium (milk
products) and antioxidant (plants) rich food. As meat is consumed after the heat treatment
which could lead, to a greater or lesser extent, to the formation of heterocyclic aromatic
amines (HAA) as potentially carcinogenic substances, which occurs extensively during baking and roasting, but negligible during boiling. So, it is important to choose an appropriate
method ...for meat heating, but also is it possible to reduce the bioavailability of HAA and
modify their metabolism in the body after ingestion through plant antioxidants, dietary
fiber, fermented food (yogurt, sauerkraut) intake, as well as the bioactive substances from
the meat itself (conjugated linoleic acid), which can significantly reduce harmful effects
of HAA. By meat products, the most important harmful substances are N-nitrosamines
(NN) in cured (preserved with nitrate/nitrite), as well as polycyclic aromatic hydrocarbons
(PAH) in smoked meat products. NN content differs in meat products and is influenced by
the nitrate/nitrite amount used, but also by the heat treatment and ripening process. Frying
and baking of cured meat products lead to the highest NN content, especially in fried
cured bacon. Although there are many studies about nitrite replacement in meat products
with plant-based ingredients, nitrites are still indispensable, especially because of their antimicrobial
effect on Clostridium botulinum. PAH content could be controlled by adequate
wood pyrolysis temperature, construction of the smoking chamber, smoke density and purification,
the product composition (fat reduction, artificial casings), and even reduced by
the activity of some lactic acid bacteria strains as well as some spices. Considering that the
formation of carcinogenic ingredients could be reduced during production, and their availability,
absorption, and expression reduced by well-balanced meals during consumption,
red meat and meat products should not always and unconditionally be characterized as
harmful, especially if we are aware of the valuable nutritive and bioactive compounds originating
from the meat itself.
Кључне речи:
meat / meat products / carcinogenic potential / preventionИзвор:
14th international congress on nutrition: "A place where science meets practice", 2021, 58-59Издавач:
- Serbian Nutrition Society
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Vasilev, Dragan AU - Dimitrijević, Mirjana AU - Stajković, Silvana AU - Savić Radovanović, Radoslava AU - Karabasil, Nedjeljko PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2310 AB - Meat represents an important food in human nutrition as a source of essential amino acids, fatty acids, and micronutrients, but in recent years the emphasis is given to the carcinogenic potential of red meat and processed meat. Red meat includes the meat of pigs, ruminants, and horses, and its color is proportional to the iron-rich myoglobin content. Hem-iron is attributed to show pro-carcinogenic effect due to N-nitroso compounds catalysis, food lipids oxidation, and pro-oxidative action in the body. But these reactions could be reduced by slowing its resorption, nitrosylation, and oxidation with calcium (milk products) and antioxidant (plants) rich food. As meat is consumed after the heat treatment which could lead, to a greater or lesser extent, to the formation of heterocyclic aromatic amines (HAA) as potentially carcinogenic substances, which occurs extensively during baking and roasting, but negligible during boiling. So, it is important to choose an appropriate method for meat heating, but also is it possible to reduce the bioavailability of HAA and modify their metabolism in the body after ingestion through plant antioxidants, dietary fiber, fermented food (yogurt, sauerkraut) intake, as well as the bioactive substances from the meat itself (conjugated linoleic acid), which can significantly reduce harmful effects of HAA. By meat products, the most important harmful substances are N-nitrosamines (NN) in cured (preserved with nitrate/nitrite), as well as polycyclic aromatic hydrocarbons (PAH) in smoked meat products. NN content differs in meat products and is influenced by the nitrate/nitrite amount used, but also by the heat treatment and ripening process. Frying and baking of cured meat products lead to the highest NN content, especially in fried cured bacon. Although there are many studies about nitrite replacement in meat products with plant-based ingredients, nitrites are still indispensable, especially because of their antimicrobial effect on Clostridium botulinum. PAH content could be controlled by adequate wood pyrolysis temperature, construction of the smoking chamber, smoke density and purification, the product composition (fat reduction, artificial casings), and even reduced by the activity of some lactic acid bacteria strains as well as some spices. Considering that the formation of carcinogenic ingredients could be reduced during production, and their availability, absorption, and expression reduced by well-balanced meals during consumption, red meat and meat products should not always and unconditionally be characterized as harmful, especially if we are aware of the valuable nutritive and bioactive compounds originating from the meat itself. PB - Serbian Nutrition Society C3 - 14th international congress on nutrition: "A place where science meets practice" T1 - Substances with cancerogenic potential in processed meat SP - 58 EP - 59 UR - https://hdl.handle.net/21.15107/rcub_veterinar_2310 ER -
@conference{ author = "Vasilev, Dragan and Dimitrijević, Mirjana and Stajković, Silvana and Savić Radovanović, Radoslava and Karabasil, Nedjeljko", year = "2021", abstract = "Meat represents an important food in human nutrition as a source of essential amino acids, fatty acids, and micronutrients, but in recent years the emphasis is given to the carcinogenic potential of red meat and processed meat. Red meat includes the meat of pigs, ruminants, and horses, and its color is proportional to the iron-rich myoglobin content. Hem-iron is attributed to show pro-carcinogenic effect due to N-nitroso compounds catalysis, food lipids oxidation, and pro-oxidative action in the body. But these reactions could be reduced by slowing its resorption, nitrosylation, and oxidation with calcium (milk products) and antioxidant (plants) rich food. As meat is consumed after the heat treatment which could lead, to a greater or lesser extent, to the formation of heterocyclic aromatic amines (HAA) as potentially carcinogenic substances, which occurs extensively during baking and roasting, but negligible during boiling. So, it is important to choose an appropriate method for meat heating, but also is it possible to reduce the bioavailability of HAA and modify their metabolism in the body after ingestion through plant antioxidants, dietary fiber, fermented food (yogurt, sauerkraut) intake, as well as the bioactive substances from the meat itself (conjugated linoleic acid), which can significantly reduce harmful effects of HAA. By meat products, the most important harmful substances are N-nitrosamines (NN) in cured (preserved with nitrate/nitrite), as well as polycyclic aromatic hydrocarbons (PAH) in smoked meat products. NN content differs in meat products and is influenced by the nitrate/nitrite amount used, but also by the heat treatment and ripening process. Frying and baking of cured meat products lead to the highest NN content, especially in fried cured bacon. Although there are many studies about nitrite replacement in meat products with plant-based ingredients, nitrites are still indispensable, especially because of their antimicrobial effect on Clostridium botulinum. PAH content could be controlled by adequate wood pyrolysis temperature, construction of the smoking chamber, smoke density and purification, the product composition (fat reduction, artificial casings), and even reduced by the activity of some lactic acid bacteria strains as well as some spices. Considering that the formation of carcinogenic ingredients could be reduced during production, and their availability, absorption, and expression reduced by well-balanced meals during consumption, red meat and meat products should not always and unconditionally be characterized as harmful, especially if we are aware of the valuable nutritive and bioactive compounds originating from the meat itself.", publisher = "Serbian Nutrition Society", journal = "14th international congress on nutrition: "A place where science meets practice"", title = "Substances with cancerogenic potential in processed meat", pages = "58-59", url = "https://hdl.handle.net/21.15107/rcub_veterinar_2310" }
Vasilev, D., Dimitrijević, M., Stajković, S., Savić Radovanović, R.,& Karabasil, N.. (2021). Substances with cancerogenic potential in processed meat. in 14th international congress on nutrition: "A place where science meets practice" Serbian Nutrition Society., 58-59. https://hdl.handle.net/21.15107/rcub_veterinar_2310
Vasilev D, Dimitrijević M, Stajković S, Savić Radovanović R, Karabasil N. Substances with cancerogenic potential in processed meat. in 14th international congress on nutrition: "A place where science meets practice". 2021;:58-59. https://hdl.handle.net/21.15107/rcub_veterinar_2310 .
Vasilev, Dragan, Dimitrijević, Mirjana, Stajković, Silvana, Savić Radovanović, Radoslava, Karabasil, Nedjeljko, "Substances with cancerogenic potential in processed meat" in 14th international congress on nutrition: "A place where science meets practice" (2021):58-59, https://hdl.handle.net/21.15107/rcub_veterinar_2310 .