Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project - Breda, Simone G.; Mathijs, Karen; Pieters, Harm‐Jan; Sági‐Kiss, Virág; Kuhnle, Gunter G.; Georgiadis, Panagiotis; Saccani, Giovanna; Parolari, Giovanni; Virgili, Roberta; Sinha, Rashmi; Hemke, Gert; Hung, Yung; et al. (Molecular nutrition & food research, 2021)
Keywords: Adult; Bioactive compounds; Caco-2 Cells; Cell proliferation; clinical trials; colorectal cancer risk; Colorectal carcinoma; colorectal neoplasms; Colorectal Neoplasms - prevention & control; Consumption; Drinking water; excretion; Female; Food intake; food research; Gene expression; genotoxicity; human dietary intervention study; N‐nitroso compounds; Humans; Male; Meat; meat consumption; Meat products; Meat Products - analysis; nitrates; Nitrites; Nitrites - adverse effects; Nitroso compounds; Nitroso Compounds - adverse effects; Nitroso Compounds - metabolism; nutritional intervention; Phytochemicals; Phytochemicals - administration & dosage; Plant extracts; Plant Extracts - administration & dosage; red meat; Red Meat - analysis; risk; Sodium nitrite; Young Adult; genotoxicity; colorectal cancer risk; human dietary intervention study; N-nitroso compounds; gene expression