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

01 October 2010 → 06 January 2014
Regional and community funding: Special Research Fund, Research Foundation - Flanders (FWO)
Research disciplines
  • Agricultural and food sciences
    • Veterinary public health and food safety
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.