Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10143197 | Meat Science | 2019 | 28 Pages |
Abstract
We collected ingredient lists and declarations of salt content for >1000 processed meat products on the Danish market and combined the information with knowledge related to processing parameters. Some compounds that could affect the products' carcinogenic characteristics, alone or in combination, were evaluated and compared for 12 types of processed meat products, and we suggest subgrouping of processed meat with similar level of carcinogenic potential, which could improve the understanding of the cancer risk associated with processed meat intake in scientific human studies.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Heddie Mejborn, Max Hansen, Anja Biltoft-Jensen, Tue Christensen, Karin Hess Ygil, Pelle Thonning Olesen,