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Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Processed meats like ham, sausage, summer sausage, and saucisson (dried sausage) contain on average about 50% more nitrates and 400% more salt (sodium chloride) than unprocessed red meat. Nitrites and nitrates used in processed meat for preservation are converted to nitrosamines by binding to amino compounds within food or in the stomach (59). Nitrosamines are toxic to pancreatic tissue, decrease insulin secretion, and increase the risk of diabetes. Nitrosamines can cause DNA damage and produce free radicals that generate protein adduct formation, lipid peroxidation, and pro-inflammatory cytokine activation (59). High salt contents are the cause of high blood pressure, chronic kidney disease, edema, stroke, CVD, and more.
Diet and Cancer Prevention
Published in James M. Rippe, Lifestyle Medicine, 2019
Nitrites and nitrates are often used as preservatives in meats and other “cured” products. These additives are not carcinogenic in experimental animals; however, nitrate can interact with dietary substances, such as amines or amides, to produce N-nitroso compounds (nitrosamines and nitrosoamides), which are potent carcinogens in animals and probably humans58 Epidemiologic studies have demonstrated a direct relationship between nitrosamine exposure and cancer of the stomach, esophagus, nasopharynx, urinary bladder, liver, and brain.58 When 14 volunteers consumed a high red meat diet (325 g) compared to an isocaloric high fish diet (375 g), there were significantly higher nitroso compounds excreted in the feces (9 μmol/d vs. 1.7 μmol/d, respectively).59 Several naturally occurring foods and their constituents, including tea, garlic, and cruciferous vegetables, may inhibit the formation of endogenous nitrosamines.60 This reduction in carcinogen formation may contribute to the generally protective effect of fruit and vegetables on cancer risk since vitamin C may reduce their formation while other compounds such as allyl sulfur may reduce their bioactivation to agents that bind to DNA and thereby lead to the initiation phase of cancer.
Biogenic Amines in Plant Food
Published in Akula Ramakrishna, Victoria V. Roshchina, Neurotransmitters in Plants, 2018
Kamil Ekici, Abdullah Khalid Omer
Putrescine and cadaverine can react with nitrite to form heterocyclic carcinogenic nitrosamine, nitrosopyrrolidine, and nitrosopiperidine (Figure 19.2) and may also cause haemoglobinemia (Santos, 1996; Kurt and Zorba, 2009; Chong et al., 2011). Generally, nitrosamines are produced through reactions between nitrites and secondary amines (such as putrescine, cadaverine and agmatine) and/or polyamines (such as spermine and spermidine) (Santos, 1996; Shalaby, 1996; Prester, 2011; Karmi, 2014).
Association of Recommended and Non-Recommended Food Score and Risk of Bladder Cancer: A Case-Control Study
Published in Nutrition and Cancer, 2022
Melika Hajjar, Arezoo Rezazadeh, Farah Naja, Mehdi Kardoust Parizi, Reza Alaghehbandan, Marzie Pourkerman, Bahram Rashidkhani
In line with our study, Keszei et al. study showed that butter consumption is associated with 1.61 times higher risk of BC only in women, which is consistent with our findings (23). In contrast to our study results, a study that assessed dietary pattern and BC risk (24) showed that adherence to the western diet pattern increased the risk of BC by 1.46 times (24). Western diet pattern consists of fried food, meat, processed meat which are positively associated with recurrence of Non-muscle invasive bladder cancer (NMIBC) (24). Also, a meta-analysis examined the impact of red meat intake in BC (25), which showed an increment of 100 gram red meat intake to increase the BC risk by 51% (25). Heterocycle amines and polycyclic aromatic hydrocarbons, which are generated in high temperature cooking, are the potential carcinogenic risk factors in red meat (25). Also, an increment of 50 gram of processed meat intake increases the BC risk by 20%. Nitrosamines metabolites in processed meat are the main risk factors (25).
Investigating the root cause of N-nitrosodimethylamine formation in metformin pharmaceutical products
Published in Expert Opinion on Drug Safety, 2021
Nasr Eldin Hussein Nasr, Metwaly Gamel Metwaly, Eman Osama Ahmed, Ahmed Roshdy Fares, Aliaa Nabil ElMeshad
The term nitrosamine describes a class of compounds having the chemical structure of a nitroso group bonded to an amine (R1 N (-R2)-N = O). These compounds can be formed by a nitrosating reaction between amines (secondary, tertiary, or quaternary) and nitrous acid [1]. N-nitrosodimethyl amine (NDMA) is considered a human carcinogen according to the World Health Organization (WHO) and the International Agency for Research on Cancer [2]. The US Environmental Protection Agency found an association between NDMA and liver cancer. Also exposure to NDMA may be associated with bladder, renal, pancreatic, intestinal, colon and stomach cancers [3–6]. NDMA is mutagenic, as it transforms to diazonium ions (highly carcinogenic) by interacting with deoxyribonucleic acid (DNA), a reaction catalyzed by cytochrome P450 [7]. Figure 1 shows the chemical reactions leading finally to NDMA formation.
Urine as a biological modality for colorectal cancer detection
Published in Expert Review of Molecular Diagnostics, 2020
Subashini Chandrapalan, Ramesh P Arasaradnam
The right colon with its two physiological valves (ileocecal valve and hepatic flexure) acts as a ‘functional bio-chamber’ in which the complex interaction between the gut microbiota, colonocytes, and undigested fiber produces VOCs [42]. This process is heavily influenced by the external factors such as diet, environment, medication, and lifestyle. Any changes to these factors can modify the chemical nature of the volatolome produced [43]. As such, for example, a change in dietary practice or heavy drinking can result in an altered fermentation process and unique volatolome pattern for that individual. This unique volatolome may contain compounds that are carcinogenic in nature. e.g. N nitrosamines. It is noteworthy at this point that the overall chemical nature of this composite volatolome (i.e. the ‘VOC signature’), has greater significance than the impact of their individual chemical components.