Project

Impact of meat and processed meat products on the formation and (geno)toxic activity of N-nitroso compounds in the human gastrointestinal tract

Duration
01 October 2010 → 06 January 2014
Funding
Regional and community funding: Special Research Fund, Research Foundation - Flanders (FWO)
Research disciplines
  • Agricultural and food sciences
    • Veterinary public health and food safety
Keywords
meat high resolution mass spectrometry cell lines cancer NOC
 
Project description

Evidence exists that red and processed meat, increase the risk of colorectal cancer. A plausible explanation is the formation of N-nitroso compounds in the human gut. In this study a combination of state-of-the-art chemical-analytical techniques and toxicological tests will be used on digests from meats. This will lead to the characterization of NOCs and allow to distinguish those in terms of activity.