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PubMed2005

Hemin potentiates nitric oxide-mediated nitrosation of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) to 2-nitrosoamino-3-methylimidazo[4,5-f]quinoline.

Heme has been reported to be an important contributor to endogenous N-nitrosation within the colon and to the enhanced incidence of colon cancer observed with increased intake of red meat. This study uses the heterocyclic amine 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) as a target to evaluate hemin potentiation of nitric oxide (NO)-mediated nitrosation. Formation of 14C-2-nitrosoamino-3-methylimidazo[4,5-f]quinoline (N-NO-IQ) was monitored by HPLC following incubation of 10 microM IQ with the NO donor spermine NONOate (1.2 microM NO/min) at pH 7.4 in the presence or absence of hemin. N-NO-IQ formation due to autoxidation of NO was at the limit of detection (0.1 microM) and increased 22-fold in the presence of 10 microM hemin and an in situ system for generating H2O2 (glucose oxidase/glucose). A linear increase in N-NO-IQ formation was observed from 1 to 10 microM hemin. Significant nitrosamine formation occurred at fluxes of NO and H2O2 as low as 0.024 and 0.25 microM/min, respectively. Potentiation by hemin was not affected by a 400-fold excess flux of H2O2 over NO or a 4.8-fold excess flux of NO over H2O2. Reactive nitrogen species produced by hemin potentiation had a 46-fold greater affinity for IQ than those produced by autoxidation. Azide inhibited autoxidation, suggesting involvement of the nitrosonium ion, NO+. Hemin potentiation was inhibited by NADH, but not azide, suggesting oxidative nitrosylation with NO2* or a NO2*-like species. IQ and 2,3-diaminonaphthylene were much better targets for nitrosation than the secondary amine morpholine. Apc(min) mice with dextran sulfate sodium-induced colitis demonstrated increased levels of urinary nitrite and nitrate consistent with increased expression of iNOS and NO synthesis. As reported previously, identical conditions increased fecal N-nitroso compounds. Thus, hemin potentiation of NO-mediated nitrosation of heterocyclic amines provides a testable mechanism by which red meat consumption can generate N-nitroso compounds and initiate colon cancer under inflammatory conditions, such as colitis.

Animals↗
PubMed2005

Nitric oxide-mediated nitrosation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline potentiated by hemin and myeloperoxidase.

N-Nitrosamines formed by nitrosation of heterocyclic amines might initiate colon cancer in individuals consuming well-done red meat diets and with inflammatory conditions in their colon. This study investigates nitric oxide (NO)-mediated nitrosation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and the influence of dietary (hemin) and inflammatory [NO, myeloperoxidase (MPO), and H(2)O(2)] components on nitrosation. Using the NO donor spermine NONOate (1.2 microM NO/min) at pH 7.4 with 0.005 mM MeIQx, a product due to NO autoxidation was at the limit of detection (1% of total radioactivity recovered by HPLC). Product formation increased 13- or 16-fold in the presence of 10 microM hemin or 85 nM MPO, respectively, with an in situ system for generating H(2)O(2) (glucose oxidase/glucose). The nitrosation product and its chloro derivative were analyzed by electrospray ionization mass spectrometry, and the product was determined to be 2-nitrosoamino-3,8-dimethylimidazo[4,5-f]quinoxaline (N-NO-MeIQx). Nitrosation by NO autoxidation was only detected at > or =1.2 microM NO/min and was not affected by H(2)O(2). Investigations with hemin determined minimum effective components necessary for potentiation: 1 microM hemin, 1 microM H(2)O(2)/min, and 0.012 microM NO/min. The reactive nitrogen oxygen species (RNOS) produced by hemin and MPO had a 4- and 3-fold, respectively, greater affinity for MeIQx than those produced by NO autoxidation. Test agents were used to characterize nitrosation. Results with catalase, SOD, azide, and NADH are consistent with multiple RNOS, the lack of peroxynitrite involvement in nitrosation, and peroxidatic potentiation by oxidative nitrosylation rather than nitrosation. Using phorbol ester stimulated human neutrophils, the formation of N-NO-MeIQx and its modification by test agents was consistent with MPO and not peroxynitrite. Thus, nitrosation of MeIQx and its potentiation by hemin and MPO provide a mechanism by which well-done red meat consumption and inflammation can generate N-nitroso compounds and initiate colon cancer under inflammatory conditions, such as colitis.

Animals↗
PubMed2006

Associations between dietary pattern and lifestyle, anthropometry and other health indicators in the elderly participants of the EPIC-Italy cohort.

INTRODUCTION: Epidemiological studies have shown that dietary behaviour is an important aetiological factor in various chronic diseases. We used principal component factor analysis to identify dietary patterns and to examine the associations of these patterns with health-related variables in a sample of elderly (> or =60 years) Italians participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). METHODS AND RESULTS: Exploratory factor analysis was applied to the intake of food groups as estimated by semi-quantitative food questionnaires. Individual participants were assigned factor scores, indicating the extent to which their diet conformed to each of the four dietary patterns identified: prudent (cooked vegetables, pulses, cabbage, seed oil and fish); pasta & meat (pasta, tomato sauce, red meat, processed meat, bread and wine); olive oil & salad (raw vegetables, olive oil, soup and chicken); and sweet & dairy (sugar, cakes, ice cream, coffee and dairy). Highly educated people had high scores on prudent and low scores on pasta & meat. The pasta & meat and prudent patterns were strongly positively associated with body mass index (BMI) and waist-to-hip ratio (WHR) in men and women. Hyperlipidaemic men and women consumed more of the prudent and olive oil & salad patterns and less of the sweet & dairy pattern than those with normal lipids. The olive oil & salad was significantly higher and the pasta & meat and sweet & dairy patterns significantly lower in men and women who had dieted over the previous year, suggesting awareness of the health consequences of these patterns. CONCLUSIONS: Dietary pattern analysis provides a characterization of recurrent dietary behaviour in elderly people, and can be used to provide tangible dietary advice to elderly people.

Anthropometry↗
PubMed2004

Dietary fat intake and lipid profiles of Iranian adolescents: Isfahan Healthy Heart Program--Heart Health Promotion from Childhood.

OBJECTIVES: To assess the serum lipid profiles of Iranian adolescents and their correlation with dietary fat intake and to evaluate the knowledge, attitude, and practice (KAP) of students, parents, and school staff. METHODS: The subjects of this cross-sectional study were 2000 students (1000 girls and 1000 boys), ages 11-18 years, selected by multistage random sampling, and one of their parents (2000 subjects), as well as 500 school staff in urban and rural areas of two provinces in Iran (one for further interventions and the other for reference). The data were obtained by questionnaires, anthropometric measurements, 3-day food record form, and a 20-item food frequency questionnaire (FFQ). All serum lipids were determined in the same laboratory. RESULTS: Although the percentage of fat intake (21.2 +/- 0.4%) among the adolescents was within the recommended daily allowance (RDA < or = 30%), in most cases, the percentiles of serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and triglyceride (TG) were significantly higher and the percentiles of high-density lipoprotein cholesterol (HDL-C) were lower than standard values according to Lipid Research Clinics (LRC) data; for example, the mean TC values for girls in the 11- to 14- and 15- to 18-year age groups were significantly higher than LRC standard values (169 and 172 vs. 160 and 159 mg/dl, respectively, P < 0.05). This difference was also significant in boys (167 and 168 vs. 160 and 153 mg/dl, respectively) at the P < 0.05 level. A significant linear association was shown between adolescents' dyslipidemia and the frequency of intake of hydrogenated fat, fast foods, cheese puffs, and potato chips (P < 0.05). Although the protein intake was lower than the RDA (13.4 +/- 0.9% vs. 15%, P < 0.05), because of the highly prevalent consumption of fatty lamb meat, the frequency of red meat intake had a direct association with dyslipidemia (P < 0.05). CONCLUSION: The improper intake of high amounts of saturated fat and the observed serum lipid profile of Iranian adolescents are likely placing them at increased risk for cardiovascular disease (CVD) and necessitate developing guidelines and community-based interventions.

Adolescent↗
PubMed2002

Human health significance of organochlorine and mercury contaminants in Japanese whale meat.

The concentrations of total mercury, polychlorinated biphenyls (PCBs), and organochlorine pesticides (SigmaDDT, dieldrin, hexachlorobenzene [HCB], and SigmaHCH) were determined in 61 whale meat products (bacon, blubber, red meat, liver, intestine, and tongue) purchased from retail outlets across Japan. Mean (range) concentrations of contaminants in all samples were: total mercury 4.17 (0.01-204); SigmaPCB 1.14 (0-8.94); SigmaDDT 0.98 (0-7.46); dieldrin 0.07 (0-0.35); HCB 0.06 (0-0.22); and SigmaHCH 0.07 (0-0.19) micro g/g (wet weight). The data were used to calculate estimated daily intakes (EDIs) of contaminants at two hypothetical levels of whale meat consumption. These EDIs were compared with FAO/WHO "tolerable daily intake" (TDI) values for each chemical. EDIs calculated for higher levels of whale meat consumption were in some cases exceptionally high and for many products exceeded FAO/ WHO-TDIs for total mercury, PCBs, and dieldrin, with exceedance factor values (EDI/TDI) for total mercury, PCBs, and dieldrin reaching maxima of 175, 5.36, and 2.1, respectively. For sensitive consumers and those with high-level consumption (e.g., whaling communities), exposure to mercury and to a lesser extent PCBs from certain whale blubber and bacon and striped dolphin liver products could lead to chronic health effects. The Japanese community should therefore exercise a precautionary approach to the consumption of such foods in excess, particularly by high-risk members of the population.

Animals↗
PubMed2005

Meat, fish, and colorectal cancer risk: the European Prospective Investigation into cancer and nutrition.

BACKGROUND: Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fish intake may be associated with a decreased risk, but the existing evidence is less convincing. METHODS: We prospectively followed 478 040 men and women from 10 European countries who were free of cancer at enrollment between 1992 and 1998. Information on diet and lifestyle was collected at baseline. After a mean follow-up of 4.8 years, 1329 incident colorectal cancers were documented. We examined the relationship between intakes of red and processed meat, poultry, and fish and colorectal cancer risk using a proportional hazards model adjusted for age, sex, energy (nonfat and fat sources), height, weight, work-related physical activity, smoking status, dietary fiber and folate, and alcohol consumption, stratified by center. A calibration substudy based on 36 994 subjects was used to correct hazard ratios (HRs) and 95% confidence intervals (CIs) for diet measurement errors. All statistical tests were two-sided. RESULTS: Colorectal cancer risk was positively associated with intake of red and processed meat (highest [>160 g/day] versus lowest [<20 g/day] intake, HR = 1.35, 95% CI = 0.96 to 1.88; Ptrend = .03) and inversely associated with intake of fish (>80 g/day versus <10 g/day, HR = 0.69, 95 % CI = 0.54 to 0.88; Ptrend<.001), but was not related to poultry intake. Correcting for measurement error strengthened the associations between colorectal cancer and red and processed meat intake (per 100-g increase HR = 1.25, 95% CI =1.09 to 1.41, Ptrend = .001 and HR = 1.55, 95% CI = 1.19 to 2.02, Ptrend = .001 before and after calibration, respectively) and for fish (per 100 g increase HR = 0.70, 95% CI = 0.57 to 0.87, Ptrend<.001 and HR = 0.46, 95% CI = 0.27 to 0.77, Ptrend = .003; before and after correction, respectively). In this study population, the absolute risk of development of colorectal cancer within 10 years for a study subject aged 50 years was 1.71% for the highest category of red and processed meat intake and 1.28% for the lowest category of intake and was 1.86% for subjects in the lowest category of fish intake and 1.28% for subjects in the highest category of fish intake. CONCLUSIONS: Our data confirm that colorectal cancer risk is positively associated with high consumption of red and processed meat and support an inverse association with fish intake.

Adult↗
PubMed2006

Meat intake and risk of stomach and esophageal adenocarcinoma within the European Prospective Investigation Into Cancer and Nutrition (EPIC).

BACKGROUND: Dietary factors are thought to have an important role in gastric and esophageal carcinogenesis, but evidence from cohort studies for such a role is lacking. We examined the risks of gastric cancer and esophageal adenocarcinoma associated with meat consumption within the European Prospective Investigation Into Cancer and Nutrition (EPIC) cohort. METHODS: A total of 521,457 men and women aged 35-70 years in 10 European countries participated in the EPIC cohort. Dietary and lifestyle information was collected at recruitment. Cox proportional hazard models were used to examine associations between meat intake and risks of cardia and gastric non-cardia cancers and esophageal adenocarcinoma. Data from a calibration substudy were used to correct hazard ratios (HRs) and 95% confidence intervals (CIs) for diet measurement errors. In a nested case-control study, we examined interactions between Helicobacter pylori infection status (i.e., plasma H. pylori antibodies) and meat intakes. All statistical tests were two-sided. RESULTS: During a mean follow-up of 6.5 years, 330 gastric adenocarcinoma and 65 esophageal adenocarcinomas were diagnosed. Gastric non-cardia cancer risk was statistically significantly associated with intakes of total meat (calibrated HR per 100-g/day increase = 3.52; 95% CI = 1.96 to 6.34), red meat (calibrated HR per 50-g/day increase = 1.73; 95% CI = 1.03 to 2.88), and processed meat (calibrated HR per 50-g/day increase = 2.45; 95% CI = 1.43 to 4.21). The association between the risk of gastric non-cardia cancer and total meat intake was especially large in H. pylori-infected subjects (odds ratio per 100-g/day increase = 5.32; 95% CI = 2.10 to 13.4). Intakes of total, red, or processed meat were not associated with the risk of gastric cardia cancer. A positive but non-statistically significant association was observed between esophageal adenocarcinoma cancer risk and total and processed meat intake in the calibrated model. In this study population, the absolute risk of development of gastric adenocarcinoma within 10 years for a study subject aged 60 years was 0.26% for the lowest quartile of total meat intake and 0.33% for the highest quartile of total meat intake. CONCLUSION: Total, red, and processed meat intakes were associated with an increased risk of gastric non-cardia cancer, especially in H. pylori antibody-positive subjects, but not with cardia gastric cancer.

Adenocarcinoma↗
PubMed2002

Manipulating the symbolic meaning of meat to encourage greater acceptance of fruits and vegetables and less proclivity for red and white meat.

The present study tested the extent to which dietary preferences are altered by making aspects of the symbolic meaning of meat salient to participants. Individuals in the treatment group were informed of a previous scientific study which found that people who endorse social hierarchy and human dominance over nature consume more red and white meat, and that people who reject hierarchy and dominance eat more fruits and vegetables. The results showed that, compared to a control group, individuals in the treatment group who reject hierarchy and dominance (most participants) perceived red and white meat less favourably, decreased their liking of red and white meat, decreased their object identification with red and white meat, anticipated that they would eat more fruits and vegetables in the subsequent three days, and indeed consumed more fruits and vegetables in a follow-up study three weeks later. Moreover, the salience manipulation's ability to induce a negative response toward red and white meat and greater acceptance of fruits and vegetables was strongest for individuals in the treatment group for whom the salience manipulation made sense, individuals with less confidence in their diet choices, those who had previously considered reducing their meat consumption, and low/normal weight persons. These findings have implications for health promotion and for theories of food choice.

Adult↗
PubMed2002

Meat consumption in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts: results from 24-hour dietary recalls.

OBJECTIVE: To evaluate meat intake patterns in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts. DESIGN AND SETTING: 24-Hour dietary recalls were assessed within the framework of a prospective cohort study in 27 centres across 10 European countries by means of standardised computer-assisted interviews. SUBJECTS: In total, 22 924 women and 13 031 men aged 35-74 years. RESULTS: Mean total meat intake was lowest in the 'health-conscious' cohort in the UK (15 and 21 g day-1 in women and men, respectively) and highest in the north of Spain, especially in San Sebastian (124 and 234 g day-1, respectively). In the southern Spanish centres and in Naples (Italy), meat consumption was distinctly lower than in the north of these countries. Central and northern European centres/countries showed rather similar meat consumption patterns, except for the British and French cohorts. Differences in the intake of meat sub-groups (e.g. red meat, processed meat) across EPIC were even higher than found for total meat intake. With a few exceptions, the Mediterranean EPIC centres revealed a higher proportion of beef/veal and poultry and less pork or processed meat than observed in central or northern European centres. The highest sausage consumption was observed for the German EPIC participants, followed by the Norwegians, Swedish, Danish and Dutch. CONCLUSIONS: The results demonstrate distinct differences in meat consumption patterns between EPIC centres across Europe. This is an important prerequisite for obtaining further insight into the relationship between meat intake and the development of chronic diseases.

Adult↗
PubMed2006

[Do we really follow the Mediterranean diet?].

OBJECTIVE: To discover people's nutritional habits and their distance from the Mediterranean diet. DESIGN: Cross-sectional, descriptive study. SETTING: Gavà 2 Health District, Barcelona, Spain. PARTICIPANTS: 614 obtained at random from patients attending the centre. Stratified in 3 age groups (15-35, 36-64, and over 64). MAIN MEASUREMENTS: Validated questionnaire of the consumption by groups of food over the previous week. Then figures were compared with the standard values of the Mediterranean diet. RESULTS: Outstanding results were: 60% insufficiency in consumption of carbohydrates; 70.7% insufficiency in green vegetables, fruit and root vegetables; 75% of optimum consumption of pulses; 64% deficient consumption of milk products; 66% optimum consumption of fish; 73.8% optimum consumption of eggs; 71.2% proper intake of white meat; 64.2% excessive consumption of red meat and processed meats, which reached 86.6% among 15-35 year olds. There was a BMI over 25 in 59% of women and 63% of men, with obesity being most common among women and people over 64 years old. CONCLUSIONS: The population studied consumed an excessive amount of food with high contents of saturated fat, especially young people. There is a deficit in the intake of slowly absorbed carbohydrates and a less than ideal consumption of fruit, green vegetables and root vegetables, which was more marked among the young. The consumption of milk products was below the recommended amount. Pulses, fish and white meat were close to the right levels. This pattern is far from ideal and leads to higher risk of prevalent chronic illnesses.

Adolescent↗
PubMed2002

Attitudes towards meat and meat-eating among adolescents in Norway: a qualitative study.

The aim of this study was to explore the concept of disgust in relation to meat and meat-eating. A sample of 30 high school students (aged 16 to 17 years), 10 urban females, 10 rural females, and 10 rural males, participated in the study. The participants' attitudes towards meat and meat-eating were investigated through interviews of a semi-structured nature and a short, confidential questionnaire. The study showed that disgust was solely related to red meat varieties and not to chicken. There were no vegetarians in our consumer sample, but red meat-eating was more common among males than females. Sensory attributes that were drivers of liking for meat were good taste, good smell and juiciness; these were described by both genders. All the females tended to characterise meat and meat-eating experiences negatively. Their associations were based on disgust, rather than distaste as found among males. Offensive attributes that the females attributed to meat were linked to the animals and their body parts, blood and raw meat, fibrous and chewy texture, fatty feeling in the mouth, and visible fat. Subjects with regular contact with farm animals displayed more relaxed attitudes towards animal production and showed no such disgust reactions. Females also tended to associate meat with "heavy" food that had negative impact on their bodies. They were also less content with their body appearance, dieted more than males, and tended to associate health (in the sense of fat consumption) and food intake to the wish for slim bodies.

Adolescent↗
PubMed1997

Use of chevon in the development of low-fat meat products.

Chevon (goat meat) is a low-fat red meat and thus may be an excellent source of lean in the preparation of low-fat meat products. This paper examines some of the textural, nutrient, and sensory properties of chevon products prepared from whole or comminuted muscle. Chops (2.54 cm thick) from the leg were either broiled at 232 degrees C or microwaved at a power level of 900 W. Results indicated that broiled chevon chops were not significantly different (P > .05) from microwaved chops in dimensional change, cooking yield, and instrumental force need to shear but were darker in color and had a significantly lower fat content than microwaved chops. Chevon patties were prepared from shoulder cuts by either grinding or chopping and cooked by pan-frying, broiling, or baking. Shear values were significantly affected by the method of comminution; grinding yielded patties with lower shear values. Pan-frying produced the highest cooking yields and shear values but the lowest fat content and instrumental lightness color values compared to the other cooking methods. Ground meat patties with an initial fat content between 4.6 and 13.8% were made with chevon and beef. The pan-fried patties made with 60% or more chevon gave higher (P < .05) cooking yields. However, a higher chevon content also resulted in significantly darker patties with higher shear values. Both consumer and trained sensory panels found similar sensory properties in patties having less than 60% chevon and more than 40% beef.

Animals↗
PubMed2002

Review on meat consumption and cancer in South America.

Consumption of red meat and its heterocyclic amines (HCA) content has been associated with an increased risk for colorectal cancer and, with less consistency, with stomach, oesophagus, pancreas, breast, prostate and kidney cancers. Uruguay and Argentina's rates for breast and colon cancer are among the highest in the world. The main type of meat consumed in these countries is beef, of which consumption rank first and second, respectively in the world, with about 60 kg per year per capita. Beef is cut in different ways following the customs of different countries and regions. The predominant consumption of different cuts and ways of cooking, are described for different regions within Argentina as well as frequencies of consumption of different kinds of meats. These differences reflect not only habits and customs but also socioeconomic variations among regions.A review of epidemiological studies performed in South American countries related to meat consumption, ways of cooking, HCA, and different cancers is presented. It is concluded that comparisons among studies generated in countries or regions with different meat types, beef cuts consumption usage and cooking methods must be very careful. Hence, future research for the verification of the observed associations between HCA and cancer, should be conducted through in-depth, chemically validated questionnaires based on local data.

Amines↗
PubMed2003

Diet and vitamin or mineral supplements and risk of renal cell carcinoma in Canada.

OBJECTIVE: To assess the role of diet and vitamin or mineral supplements in renal cell carcinoma (RCC) risk. METHODS: Mailed questionnaires were completed by 1279 (691 male and 588 female) newly diagnosed histologically confirmed RCC cases and 5370 (2696 male and 2674 female) population controls between 1994 and 1997 in eight Canadian provinces. Measurement included information on socioeconomic status, smoking habits, alcohol use, diet, and vitamin or mineral supplements. Odds ratios (ORs) and 95% confidence intervals (CIs) were derived through unconditional logistic regression. RESULTS: A significant inverse association with RCC was observed with increasing total consumption of vegetables and vegetable juices for males and females combined. Increased consumption for two specific vegetable groups was inversely associated among females but not males: for females, the adjusted ORs for the highest quartile of consumption compared with the lowest were 0.5 (95% CI = 0.4-0.7) and 0.6 (95% CI = 0.4-0.8), p < 0.0001 and p = 0.0002 for dark-green vegetables and cruciferous vegetables, respectively. An increased risk was observed (for males and females combined) with increased consumption of hamburger and sausage: adjusted ORs for highest level versus lowest level were 1.4 (95% CI = 1.1-1.8) and 1.5 (95% CI = 1.2-2.0), respectively, p = 0.003 and 0.01. Beef, pork or lamb as a main dish and processed meats were also associated with increased RCC. Red meats and processed meats had a positive association with RCC among males who had smoked or were overweight; among females this was the case for hamburger only. Significant inverse associations were observed for females taking vitamin E or calcium supplements. Among males, those taking vitamin E or iron for more than 5 years had reduced risks. CONCLUSIONS: Our findings add to the evidence that diet may play an important role in the etiology of RCC; the risk of RCC may be reduced by changes in nutritional habits.

Adult↗
PubMed1977

Protein utilization of mechanically deboned meat by growing rats.

The protein quality of mechanically deboned red meat was investigated using amino acid analysis, protein efficiency ratio and the slope ratio technique. Nine different meat products were studied utilizing Sprague-Dawley weanling albino rats. Protein quality of the mechanically deboned meat varied greatly with the amount of lean left on the bones prior to mechanical deboning. Deboned meat which contained more lean, and less collagen, was superior in protein quality to the deboned meat obtained from bones which contained less lean and more collagen. Total sulfur amino acids (cystine and methionine) and isoleucine were the most limiting amino acids in all nine of the meat products when compared with lactalbumin. The contents of total sulfur amino acids and isoleucine, as well as the ratio of essential amino acids to total amino acids, reflected the protein quality of the meat.

Amino Acids↗
PubMed1984

The importance of Campylobacter jejuni to the meat industry: a review.

Campylobacter jejuni is a microorganism that only recently has been implicated in gastroenteritis in humans. As appropriate methods used for detection of the bacterium have been developed, the rates of illness caused by the pathogen were found to approach or surpass those attributed to Salmonella. Substantial evidence has been gathered to document that the route for human infection is through the ingestion of adulterated food and drink. Some slaughter animals harbor this potential pathogen among the intestinal flora and, consequently, transfer of the organism to carcasses and to the resulting meat products does occur. The most frequently implicated meat is poultry, with an incidence of recovery of C. jejuni from the store-bought poultry meat reported to be at least 50%. Red meat from slaughter animals have also yielded this bacterium from carcasses, but at lower incidence levels. Foodborne disease has been associated most frequently with the ingestion of raw milk, but poultry, hamburger, and other foods have all been implicated as potential sources. However, cause and effect relating the presence of C. jejuni in meat and human gastroenteritis has not been demonstrated. Additional research is needed to determine whether C. jejuni isolated from meat causes gastroenteritis and whether all strains of the organism are virulent. Recognition of C. jejuni as a potential meatborne pathogen by the meat industry is necessary, and appropriate sanitary practices to prevent passage of the organism through meat products should be implemented.

Adult↗
PubMed2006

The effect of haem in red and processed meat on the endogenous formation of N-nitroso compounds in the upper gastrointestinal tract.

Red and processed meat (PM) consumption increases the risk of large bowel cancer and it has been demonstrated that haem in red meat (RM) stimulates the endogenous production of N-nitroso compounds (NOCs) within the human intestine. To investigate whether N-nitrosation occurs in the upper gastrointestinal tract, 27 ileostomists were fed diets containing no meat, or 240 g RM or 240 g PM in a randomly assigned crossover intervention design carried out in a volunteer suite. Endogenous NOC were assessed as apparent total N-nitroso compounds (ATNC) in the ileostomy output. ATNC concentration in the diets was 22 microg ATNC/kg (RM) and 37 microg ATNC/kg (PM), and 9 microg ATNC/kg in the no meat diet. Levels significantly increased to 1175 microg ATNC/kg SEM = 226 microg ATNC/kg) following the RM (P=0.001) and 1832 microg ATNC/kg (SEM=294 microg ATNC/kg) following PM (P<0.001) compared to the no meat diet (283 microg ATNC/kg, SEM=74 microg ATNC/kg). ATNC concentrations in the ileal output were equivalent to those measured in faeces in similarly designed feeding studies. Supplementation with either 1 g ascorbic acid or 400 IU alpha-tocopherol had no effect on the concentration of ATNC detected in the ileal output. In in vitro experiments, N-nitrosomorpholine (NMor) was formed in the presence of nitrosated haemoglobin, at pH 6.8 but not in the absence of nitrosated haemoglobin. These findings demonstrate that haem may facilitate the formation of NOC in the absence of colonic flora in the upper human gastrointestinal tract.

Animals↗