Pepper Alkaloids and Processed Meat Intake: Results from a Randomized Trial and the European Prospective Investigation into Cancer and Nutrition (EPIC) Cohort.

Roland WedekindPekka Keski-RahkonenNivonirina RobinotVivian ViallonJoseph A RothwellMarie-Christine Boutron-RuaultKrasimira AleksandrovaClemens WittenbecherMatthias B SchulzeJytte HalkjaerAgnetha Linn Rostgaard-HansenRudolf KaaksVerena KatzkeGiovanna MasalaRosario TuminoMaria Santucci de MagistrisVittorio KroghCarlotta SacerdotePaula JakszynElisabete WeiderpassMarc J GunterInge HuybrechtsAugustin Scalbert

Published in: Molecular nutrition & food research (2021)

Pepper alkaloids are major discriminants of intake for sausages that contain high levels of pepper used as ingredient. Further work is needed to assess if pepper alkaloids in combination with other metabolites may serve as biomarkers of processed meat intake.

Keyphrases

weight gain
papillary thyroid
physical activity
squamous cell carcinoma
weight loss
childhood cancer