Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compounds

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@article{366629c7d12d41f78f59add2ed6e5bd4,
title = "Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compounds",
abstract = "Carcinogenic effects in humans are ascribed to processed meat by organisations such as International Agency for Research on Cancer, World Cancer Research Fund and American Institute for Cancer Research. However, the term ‘processed meat’ covers a heterogenic group of products whose content of potential hazards differ considerably. To improve estimates of associations between processed meat intake and cancer risk we investigated ways to divide processed meat into subgroups that more precisely reflects its carcinogenic characteristics. We collected ingredient lists and declarations of salt content for >1000 processed meat products on the Danish market and combined the information with knowledge related to processing parameters. Some compounds that could affect the products' carcinogenic characteristics, alone or in combination, were evaluated and compared for 12 types of processed meat products, and we suggest subgrouping of processed meat with similar level of carcinogenic potential, which could improve the understanding of the cancer risk associated with processed meat intake in scientific human studies.",
keywords = "Cancer, Haem iron, Nitrite/nitrate/N-nitriso compounds, PAH, HCA, Epidemology",
author = "Heddie Mejborn and Max Hansen and Biltoft-Jensen, {Anja Pia} and Tue Christensen and Ygil, {Karin Hess} and Olesen, {Pelle Thonning}",
year = "2019",
doi = "10.1016/j.meatsci.2018.08.025",
language = "English",
volume = "147",
pages = "91--99",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compounds

AU - Mejborn, Heddie

AU - Hansen, Max

AU - Biltoft-Jensen, Anja Pia

AU - Christensen, Tue

AU - Ygil, Karin Hess

AU - Olesen, Pelle Thonning

PY - 2019

Y1 - 2019

N2 - Carcinogenic effects in humans are ascribed to processed meat by organisations such as International Agency for Research on Cancer, World Cancer Research Fund and American Institute for Cancer Research. However, the term ‘processed meat’ covers a heterogenic group of products whose content of potential hazards differ considerably. To improve estimates of associations between processed meat intake and cancer risk we investigated ways to divide processed meat into subgroups that more precisely reflects its carcinogenic characteristics. We collected ingredient lists and declarations of salt content for >1000 processed meat products on the Danish market and combined the information with knowledge related to processing parameters. Some compounds that could affect the products' carcinogenic characteristics, alone or in combination, were evaluated and compared for 12 types of processed meat products, and we suggest subgrouping of processed meat with similar level of carcinogenic potential, which could improve the understanding of the cancer risk associated with processed meat intake in scientific human studies.

AB - Carcinogenic effects in humans are ascribed to processed meat by organisations such as International Agency for Research on Cancer, World Cancer Research Fund and American Institute for Cancer Research. However, the term ‘processed meat’ covers a heterogenic group of products whose content of potential hazards differ considerably. To improve estimates of associations between processed meat intake and cancer risk we investigated ways to divide processed meat into subgroups that more precisely reflects its carcinogenic characteristics. We collected ingredient lists and declarations of salt content for >1000 processed meat products on the Danish market and combined the information with knowledge related to processing parameters. Some compounds that could affect the products' carcinogenic characteristics, alone or in combination, were evaluated and compared for 12 types of processed meat products, and we suggest subgrouping of processed meat with similar level of carcinogenic potential, which could improve the understanding of the cancer risk associated with processed meat intake in scientific human studies.

KW - Cancer

KW - Haem iron

KW - Nitrite/nitrate/N-nitriso compounds

KW - PAH

KW - HCA

KW - Epidemology

U2 - 10.1016/j.meatsci.2018.08.025

DO - 10.1016/j.meatsci.2018.08.025

M3 - Journal article

VL - 147

SP - 91

EP - 99

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -