Original paper
Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats
Abstract
Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (n = 30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standard chow...
Paper Details
Title
Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats
Published Date
Jan 1, 2020
Journal
Volume
302
Pages
125339 - 125339
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Notes
History