Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats.
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DOI: 10.1016/j.foodchem.2019.125339
Abstract: Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin… read more here.
Keywords: nitroso compounds; fortification processed; processed meat; inulin fortification ... See more keywords