Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME Project.
Simone G J van BredaKaren MathijsHarm-Jan PietersVirág Sági-KissGunter G KuhnlePanagiotis GeorgiadisGiovanna SaccaniGiovanni ParolariRoberta VirgiliRashmi SinhaGert HemkeYung HungWim VerbekeAd A MascleeCarla B Vleugels-SimonAdriaan A van BodegravenTheo M de Koknull nullPublished in: Molecular nutrition & food research (2021)
These findings suggest that addition of natural extracts to conventionally processed red meat products may help to reduce CRC risk, which is mechanistically support by gene expression analyses.