Miniatura

Fitxers

nutrients-16-00878-v3.pdf (330.25 KB)

Tipus de document

Article

Versió

Versió publicada

Data de publicació

2024-03-18

Llicència de publicació

cc by (c) Rizzolo Brime, Lucía et al, 2024
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/212204

Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

Títol de la revista

Autors

Director/Tutor

ISSN de la revista

Títol del volum

Recurs relacionat

https://doi.org/10.3390/nu16060878

Resum

Background: The consumption of processed meats (PMs) and red meats are linked to the likelihood of developing colorectal cancer. Various theories have been proposed to explain this connection, focusing on nitrosyl-heme and heme iron intake. We hypothesized that differences in nitrosyl-heme and heme iron intakes will be associated with various sociodemographic and lifestyle factors. Methods: The study included 38,471 healthy volunteers (62% females) from five Spanish regions within the EPIC-Spain cohort. High-Performance Liquid Chromatography (HPLC) determined nitrosyl-heme and heme iron levels in the 39 most consumed PMs. Food intake was assessed using validated questionnaires in interviews. Nitrosyl-heme and heme iron intakes, adjusted for sex, age, body mass index (BMI), center, and energy intake, were expressed as geometric means due to their skewed distribution. Variance analysis identified foods explaining the variability of nitrosyl-heme and heme iron intakes. Results: The estimated intakes were 528.6 mu g/day for nitrosyl-heme and 1676.2 mu g/day for heme iron. Significant differences in nitrosyl-heme intake were found by sex, center, energy, and education level. Heme iron intake varied significantly by sex, center, energy, and smoking status. Jamon serrano and jamon cocido/jamon de York had the highest intake values, while morcilla asturiana and sangrecilla were key sources of nitrosyl-heme and heme iron. Conclusions: This is the first study to estimate levels of nitrosyl-heme intake directly in PMs for a large sample, revealing variations based on sex, BMI, smoking, and activity. Its data aids future exposure estimations in diverse populations.

Matèries

Productes carnis, Càncer colorectal

Matèries (anglès)

Meat products, Colorectal cancer

Citació

Col·leccions

Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))

Citació

RIZZOLO BRIME, Lucía, FARRAN CODINA, Andreu, BOU, Ricard, LUJÁN BARROSO, Leila, QUIRÓS, José ramón, AMIANO, Pilar, SÁNCHEZ, María josé, RODRÍGUEZ BARRANCO, Miguel, GUEVARA, Marcela, MORENO IRIBAS, Conchi, GASQUE, Alba, CHIRLAQUE, María dolores, COLORADO-YOHAR, Sandra, HUERTA CASTAÑO, José maría, AGUDO, Antonio, JAKSZYN, Paula. Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. _Nutrients_. 2024. Vol. 16, núm. 6. [consulta: 25 de febrer de 2026]. ISSN: 2072-664. [Disponible a: https://hdl.handle.net/2445/212204]

Exportar metadades

JSON - METS

Compartir registre