Impact of high drinking water nitrate levels on the endogenous formation of apparent N-nitroso compounds in combination with meat intake in healthy volunteers

Nitrate is converted to nitrite in the human body and subsequently can react with amines and amides in the gastrointestinal tract to form N-nitroso compounds (NOCs), which are known to be carcinogenic in animals. Humans can be exposed to nitrate via consumption of drinking water and diet, especially...

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Bibliographic Details
Published in:Environmental health 2019-10, Vol.18 (1), p.87-12, Article 87
Main Authors: van Breda, Simone G, Mathijs, Karen, Sági-Kiss, Virág, Kuhnle, Gunter G, van der Veer, Ben, Jones, Rena R, Sinha, Rashmi, Ward, Mary H, de Kok, Theo M
Format: Article
Language:English
Subjects:
Adult
Amides
Amines
Animals
Ascorbic acid
Body weight
Cancer
Carcinogens
Chickens
Consumption
Diet
Drinking water
Drinking Water - chemistry
Environmental health
Female
Gastrointestinal system
Gastrointestinal tract
Genotoxicity
Health aspects
Human dietary intervention study
Humans
Levels
Male
Markers
Measurement
Meat
Meat - classification
Meat Products
Medical research
N-Nitroso compounds
Netherlands
Nitrate
Nitrates
Nitrates - analysis
Nitrite
Nitrogen
Nitrosation
Nitroso compounds
Nitroso Compounds - metabolism
Pectoralis Muscles
Pilot Projects
Pork Meat
Processed red and unprocessed white meat
Random Allocation
Statistical analysis
Statistical methods
Studies
Turkeys
Urine
Vegetables
Vitamin C
Young Adult
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Summary:Nitrate is converted to nitrite in the human body and subsequently can react with amines and amides in the gastrointestinal tract to form N-nitroso compounds (NOCs), which are known to be carcinogenic in animals. Humans can be exposed to nitrate via consumption of drinking water and diet, especially green leafy vegetables and cured meat. The contribution of nitrate from drinking water in combination with meat intake has not been investigated thoroughly. Therefore, in the present pilot study, we examined the effect of nitrate from drinking water, and its interaction with the consumption of white and processed red meat, on the endogenous formation of NOCs, taking into account the intake of vitamin C, a nitrosation inhibitor. Twenty healthy subjects were randomly assigned to two groups consuming either 3.75 g/kg body weight (maximum 300 g per day) processed red meat or unprocessed white meat per day for two weeks. Drinking water nitrate levels were kept low during the first week (
ISSN:1476-069X
1476-069X
DOI:10.1186/s12940-019-0525-z