This research project aims to investigate the relevance of elevated apparent total nitroso compounds in the human colon, resulting from increased red meat consumption.
<p>In the presence of haem from red meat, nitrogenous residue entering the large intestine from high levels of protein form non-volatile N-nitroso compounds (NOC), which are measured as apparent total nitroso compounds (ATNC) in faecal extracts.
<p>Increased intakes of red meat have been shown to increase faecal ATNC levels in a dose responsive manner, the equivalent amount of protein from eggs, milk, cheese and vegetable protein have been shown to have no effect. Although many NOC are known carcinogens, the biological relevance of ATNC is unknown.
Faecal samples from volunteers consuming high or low meat diets, containing elevated levels of ATNC will be assessed chemically by high performance liquid chromatography (HPLC) and mass spectrometry (MS) and for genotoxic effects by the Comet Assay, HPRT mutations and the Mouse Lymphoma Assay.
<p>N-Proline in faecal samples and N7-methyldeoxyguanosine DNA adducts in exfoliated cells will also be measured. Results will be compared with effects from samples containing low amounts of ATNC.
<p>This project is a collaboration with project T01031 - 'The relevance of ATNC to colon carcinogenesis measurement of nitroso compounds by MS or LC-MS or LC-MS-MS'.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.