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- Title
Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort.
- Authors
Rizzolo-Brime, Lucía; Farran-Codina, Andreu; Bou, Ricard; Luján-Barroso, Leila; Quirós, Jose Ramón; Amiano, Pilar; Sánchez, María José; Rodríguez-Barranco, Miguel; Guevara, Marcela; Moreno-Iribas, Conchi; Gasque, Alba; Chirlaque, María-Dolores; Colorado-Yohar, Sandra M.; Castaño, José María Huerta; Agudo, Antonio; Jakszyn, Paula
- Abstract
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 µg/day for nitrosyl-heme and 1676.2 µg/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. "Jamón serrano" and "jamón cocido/jamón 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.
- Subjects
SPAIN; MEAT analysis; PACKAGED foods; IRON; IRON in the body; LIFESTYLES; HIGH performance liquid chromatography; HEMOPROTEINS; FOOD consumption; RESEARCH funding; QUESTIONNAIRES; INTERVIEWING; SEX distribution; MEAT; DESCRIPTIVE statistics; SOCIODEMOGRAPHIC factors; EDUCATIONAL attainment
- Publication
Nutrients, 2024, Vol 16, Issue 6, p878
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu16060878