Processed meat in the diet: influence of reactive oxygen/nitrogen/chlorine species during gastrointestinal digestion

01 October 2016 → 30 November 2019
Research Foundation - Flanders (FWO)
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
digestion meat nutrition oxidation
Project description

Processes during the digestion of meat-based meals will be investigated.
Research questions: to what extent do the 1/ fat and antioxidant and 2/ salt and nitrite content of processed meat in interaction with the non-meat foods in a meal influence the oxidation/nitrosation/chlorination processes during digestion?
An optimized pig model will be installed and analyses will be performed on digestion samples.