Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents.

Autor: Molognoni L; Laboratório Federal de Defesa Agropecuária, Seção Laboratorial Avançada em Santa Catarina (SLAV/SC/LFDA/RS), Ministério da Agricultura, Pecuária e Abastecimento, São José, SC 88102-600, Brazil; Instituto Catarinense de Sanidade Agropecuária (ICASA), Florianópolis, SC 88034-001, Brazil; Programa de Pós-graduação em Ciência de Alimentos, Universidade Federal de Santa Catarina (UFSC), Florianópolis, SC 88034-001, Brazil., Daguer H; Laboratório Federal de Defesa Agropecuária, Seção Laboratorial Avançada em Santa Catarina (SLAV/SC/LFDA/RS), Ministério da Agricultura, Pecuária e Abastecimento, São José, SC 88102-600, Brazil. Electronic address: heitor.daguer@agricultura.gov.br., Motta GE; Programa de Pós-graduação em Ciência de Alimentos, Universidade Federal de Santa Catarina (UFSC), Florianópolis, SC 88034-001, Brazil., Merlo TC; Escola Superior de Agricultura 'Luiz de Queiroz', Universidade de São Paulo (USP), Av. Pádua Dias, 11, Piracicaba, SP 13418-900, Brazil., Lindner JD; Programa de Pós-graduação em Ciência de Alimentos, Universidade Federal de Santa Catarina (UFSC), Florianópolis, SC 88034-001, Brazil. Electronic address: juliano.lindner@ufsc.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Nov; Vol. 125, pp. 108608. Date of Electronic Publication: 2019 Aug 06.
DOI: 10.1016/j.foodres.2019.108608
Abstrakt: Meat products are important for balanced diets because of their nutritional richness. However, noxious compounds may be formed by interactions among reactants and specific conditions in processed meats. N-nitroso compounds, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, 1,4-dinitro-2-methyl pyrrole (DNMP), and ethyl nitrolic acid (ENA) are among the main compounds of toxicological concern. This review corroborates the International Agency for Research on Cancer (IARC)'s decision to classify those foodstuffs as carcinogenic to humans. Furthermore, this paper also aimed at clarifying how noxious compounds are formed in meat products, as well as their health effects for consumers. The preservatives abuse and the use of forbidden additives may increase the formation of carcinogens. Risks are not only due to preservatives, since some compounds are formed during processing or digestion, without clear link to any additive. Regulation should set specific residue limits for other noxious compounds in meat products, such as DNMP and ENA. The scope of control programs should be extended instead of assessing the proper use of additives only. Thus, reliable analytical methods for the quantitation of carcinogens should be available. Fermentative and enzymatic processes for bioconversion are among the main strategies to solve these problems in foodstuffs. The use of antioxidants is the most common approach, because of its low cost and effectiveness. In the future, the IARC classification should rather consider different categories of processing, as well as the chemical and microbiological composition of meat products. Further studies are still required to clarify the increase on cancer risk due to the consumption of meat products and to elucidate the main mechanisms of carcinogenicity. Notwithstanding, such carcinogens cannot be neglected, but continuously investigated, including their health implications in relation to other foods.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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