食品伙伴網(wǎng)報道，根據(jù)美國食品導(dǎo)航網(wǎng)8月3日消息，一個新的流行病學研究報告表明，加工肉類中的一些成分可能會增加患膀胱癌的風險。而在此前，紅肉和加工肉類的消費者已被與某類風險正在增加的癌癥相聯(lián)系，動物實驗的研究表明，某些化合物可能是導(dǎo)致這種聯(lián)系的幕后黑手。這些化合物包括亞硝酸鹽和硝酸鹽，它們作為防腐劑添加到加工肉類中，可以增強色彩和味道，它們可分解成N -亞硝基化合物，以及雜環(huán)胺、多環(huán)芳香碳氫化合物。

    美國國家癌癥研究所的阿曼達克洛斯和其同事研究了大約30萬份來自1995-1996年期間年齡50-71歲的男性和女性所完成的飲食問卷調(diào)查而積累的數(shù)據(jù)。布萊克威爾出版控股有限公司（Blackwell Publishing Holdings Ltd）下屬的癌癥雜志于網(wǎng)上（在印刷之前）公布他們的新的前瞻性研究。他們能看到所消費的肉類產(chǎn)品的類型，以及如何加工，從而可以計算出人們所接觸到的硝酸鹽和亞硝酸鹽。受訪者被美國國立衛(wèi)生研究院-美國退休者協(xié)會的飲食與健康研究跟蹤調(diào)查7年，其間854人被診斷出患有膀胱癌。

    那些最高硝酸鹽攝入量（來自所有來源，包括肉類）的人群和那些從肉類中攝入硝酸鹽與亞硝酸鹽的量最高的人群，與那些最低攝入量的人群相比，被認為患上膀胱癌的風險增加28%-29%。研究者說，這些發(fā)現(xiàn)為飲食中的亞硝酸鹽以及加工肉類產(chǎn)品中的硝酸鹽和亞硝酸鹽會導(dǎo)致膀胱癌這一聯(lián)系提供了適當?shù)淖C據(jù)，

    本報道由食品伙伴網(wǎng)編譯整理，僅供食品行業(yè)相關(guān)人士參考，詳細內(nèi)容以國外原文報道為準。

    原文地址：http://www.foodnavigator.com/Science-Nutrition/Study-supports-concerns-over-meat-additive-cancer-link

    原文報道：

Study supports concerns over meat additive-cancer link

By Jess Halliday, 03-Aug-2010

Related topics: Science & Nutrition, Meat, fish and savoury ingredients, Preservatives and acidulants

A new epidemiological study has reported modest support for suggestions that some components in processed meat may increase risk of bladder cancer.

Consumption of red- and processed meat has previously been linked to an increased risk of developing certain types of cancer, and animal studies have indicated that certain compounds could be behind the purported link.

These compounds include nitrites and nitrates, which are added to processed meats as preservatives and to enhance colour and flavour and break down into N-nitroso compounds, as well as heterocyclic amine, polycyclic aromatic hydrocarbons.

For their new prospective study published online (ahead of print) in the Wiley Blackwell journal Cancer, Amanda Cross and colleagues from the US National Cancer Institute studied data amassed from dietary questionnaires completed by around 300,000 men and women aged 50-71 years in 1995 and 1996.

They were able to see what types of meat were consumed and how it was prepared, and from this calculate what people’s exposure to nitrates and nitrites would have been.

The participants were followed for 7 years for the NIH-AARP Diet and Health Study, during which time 854 people were diagnosed with bladder cancer.

Those with the highest intake of nitrite in their diets – from all sources including meat – and those with the highest intake of nitrate plus nitrite from meats, were seen to have a 28-29 per cent increased risk of developing bladder cancer compared to those with the lowest intakes.

Cross and colleagues concluded: “These findings provide modest support for an increased risk of bladder cancer with total dietary nitrite and nitrite plus nitrate from processed meat.”

In addition, a positive association was observed between red meat consumption and PhiP, the most abundant hetercyclic amine in cooked meat, and bladder carcinogensis.

“Our findings highlight the importance of studying meat-related compounds to better understand the association between meat and cancer risk,” said Cross. “Comprehensive epidemiologic data on meat-related exposures and bladder cancer are lacking; our findings should be followed up in other prospective studies.”

In particular a need has been observed for more studies focused on red meat and bladder cancer, and especially PhiP, “as prospective investigations of meat-related mutagens and this malignancy are lacking”.