Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compounds. (January 2019)

• Record Type: Journal Article
• Authors: Mejborn, Heddie; Hansen, Max; Biltoft-Jensen, Anja; Christensen, Tue; Ygil, Karin Hess; Olesen, Pelle Thonning
• Is Part Of: Meat science. Volume 147(2019)
• Page Start: 91
• Page End: 99
• Publication Date: 2019-01
• Subjects: Cancer -- Haem iron -- Nitrite/nitrate/N-nitroso compounds -- PAH -- HCA -- Epidemiology; ADI Acceptable Daily Intake -- BAC Bacon -- BUR Beef burger -- BLOOD Blood pudding -- EFSA The European Food Safety Authority -- FILET Pork filet -- HAM Dried ham -- HCA Heterocyclic Amines -- IARC International Agency for Research on Cancer -- LIVER Liver paste -- LUNCH Luncheon meat -- MEATB Meatball -- MED 'Medister' (Danish pork sausage) -- NDMA NitrosoDiMethylAmine -- PAH Polycyclic Aromatic Hydrocarbons -- ROAST Fried whole meat -- SALA Salami -- SAUSA Sausage; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.08.025
• Languages: English
• ISSNs: 0309-1740

Abstract

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.