尼胺:加工肉制品中的潜在危害
Gülsüm Deveci1, Nilüfer Acar Tek1
1Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, Turkey.
Journal of the science of food and agriculture
|November 20, 2023
概括
加工肉类中的酸盐和酸盐可以形成N-酸胺,与癌症有关. 本综述探讨了加工肉类中这些化合物与各种癌症类型之间的关联.
科学领域:
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
- 在瘤学瘤学.
背景情况:
- 酸盐和酸盐是加工肉类中常见的食品添加剂,提高质量和保质期.
- 这些添加剂可以导致N-尼托胺的形成,这是一组具有致癌潜力的化合物.
- N-尼托胺可以在食品加工过程中以及在消费后在人体胃肠道内形成.
研究的目的:
- 评估关于加工肉类中的N-尼托胺与癌症之间的联系的科学文献.
- 评估饮食中从加工肉制品中摄入的N-尼托胺所带来的健康风险.
主要方法:
- 关于研究N-尼托胺的形成和在加工肉类中的存在的综合文献综述.
- 对相关的流行病学和毒理学数据的分析N-尼托拉胺暴露与癌症发病率.
- 国际癌症研究机构 (IARC) 关于胺酸的分类评估.
主要成果:
- 酸胺化合物是由酸盐/酸盐与加工肉类中的化剂相互作用而形成的.
- 加工肉类的消费导致体内化反应和胃肠道中N-胺的形成.
- 尼胺被IARC归类为可能或可能的致癌物,这表明了严重的健康问题.
结论:
- 加工肉类中存在的N-氨酸因其致癌潜力而构成健康风险.
- 进一步的研究和对加工肉类消费的重新审查是有必要的,因为尼托胺和癌症之间确定的联系.
- 了解N-亚胺的形成和影响对于公共卫生和食品安全法规至关重要.
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