Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.

@article{Hecke2015IncreasedOA,
  title={Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.},
  author={Thomas Van Hecke and Els Vossen and Lieselot Y. Hemeryck and Julie Vanden Bussche and Lynn Vanhaecke and Stefaan De Smet},
  journal={Food chemistry},
  year={2015},
  volume={187},
  pages={29-36}
}
Uncured and nitrite-cured pork were subjected, raw, cooked (65 °C, 15 min) or overcooked (90 °C, 30 min), to an in vitro digestion model, which includes mouth, stomach, duodenum, and colon phases. Heating of uncured meat resulted in a pronounced increase in lipid and protein oxidation products throughout digestion. Nitrite-curing had an antioxidant effect during digestion, but this effect disappeared when the meat was overcooked, resulting in up to ninefold higher 4-hydroxy-2-nonenal… CONTINUE READING
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2014b). Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat

  • T. Van Hecke, E. Vossen, J. Vanden Bussche, K. Raes, L. Vanhaecke, S. De Smet
  • PLoS ONE,
  • 2014
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