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

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...

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Autores: 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
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Recursos:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/212204
Acesso em linha:https://hdl.handle.net/2445/212204
Access Level:acceso abierto
Palavra-chave:Productes carnis
Càncer colorectal
Meat products
Colorectal cancer
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spelling Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain CohortRizzolo Brime, LucíaFarran Codina, AndreuBou, RicardLuján Barroso, LeilaQuirós, José RamónAmiano, PilarSánchez, María JoséRodríguez Barranco, MiguelGuevara, MarcelaMoreno Iribas, ConchiGasque, AlbaChirlaque, María DoloresColorado-Yohar, SandraHuerta Castaño, José MaríaAgudo, AntonioJakszyn, PaulaProductes carnisCàncer colorectalMeat productsColorectal cancerBackground: 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.MDPI AG2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/212204Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/nu16060878Nutrients, 2024, vol. 16, num. 6https://doi.org/10.3390/nu16060878cc by (c) Rizzolo Brime, Lucía et al, 2024http://creativecommons.org/licenses/by/3.0/es/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/2122042026-05-27T06:46:51Z
dc.title.none.fl_str_mv Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort
title Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort
spellingShingle Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort
Rizzolo Brime, Lucía
Productes carnis
Càncer colorectal
Meat products
Colorectal cancer
title_short Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort
title_full Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort
title_fullStr Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort
title_full_unstemmed Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort
title_sort Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort
dc.creator.none.fl_str_mv 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
author Rizzolo Brime, Lucía
author_facet 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
author_role author
author2 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
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Productes carnis
Càncer colorectal
Meat products
Colorectal cancer
topic Productes carnis
Càncer colorectal
Meat products
Colorectal cancer
description 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.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/212204
url https://hdl.handle.net/2445/212204
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/nu16060878
Nutrients, 2024, vol. 16, num. 6
https://doi.org/10.3390/nu16060878
dc.rights.none.fl_str_mv cc by (c) Rizzolo Brime, Lucía et al, 2024
http://creativecommons.org/licenses/by/3.0/es/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc by (c) Rizzolo Brime, Lucía et al, 2024
http://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,198674

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