What is it about?
The content of nitric oxide (NO), 3-nitrotyrosine, advanced glycation end-products (AGEs) and trans fatty acids (TFAs) in cured meat products was examined. The study found that 16 kinds of cured meat products contained nitric oxide, 3-nitrotyrosine and several glycative compounds. These components might have adverse impact upon human health.
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Why is it important?
Cured meat products are often served in western diets. Nitrites are used as preservatives, and contribute to the typical red curing color, anti-microbial protection and special flavor. It has been reported that high intake of cured meat facilitates the progression of respiratory disorders. It was also reported that excessive NO may cause endothelial dysfunctions, which consequently promotes the progression of Parkinson's disease or muscular dystrophy. Thus, it is meaningful to examine the content of NO and other nitro-oxidants such as 3-nitrotyrosine in cured meat in order to further understand the impact of cured meat upon health.
Perspectives
Sugar is commonly added to make cured meat products. It is highly possible that cured meat products are dietary AGEs source because sugar could react with amino acid(s) through maillard reaction. It has been found that dietary AGEs contribute to increase circulating AGE level, and favor the development of glycation associated diseases such as diabetes and Alzheimer's disease.
Mei-chin Yin
Asia University
Read the Original
This page is a summary of: Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health, BioMedicine, May 2018, EDP Sciences,
DOI: 10.1051/bmdcn/2018080210.
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