2026-04-17T01:42:02Zhttps://recercat.cat/oai/request
oai:recercat.cat:20.500.12327/28842025-10-22T11:05:53Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT author Rizzolo-Brime, Lucía author Farran-Codina, Andreu author Bou, Ricard author Luján-Barroso, Leila author Ramón Quirós, Jose author Amiano, Pilar author Sánchez, María José author Rodríguez-Barranco, Miguel author Guevara, Marcela author Moreno-Iribas, Conchi author Gasque, Alba author Chirlaque, María-Dolores author Colorado-Yohar, Sandra M. author Huerta Castaño, José María author Agudo, Antonio author Jakszyn, Paula other Indústries Alimentàries group Funcionalitat i Seguretat Alimentària 2025-10-22T11:05:53Z 2025-10-22T11:05:53Z 2024-03-18 Rizzolo-Brime, Lucia, Andreu Farran-Codina, Ricard Bou, Leila Luján-Barroso, José Ramon Quirós, Pilar Amiano and Maria José Sánchez et al. 2024. “Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort”. Nutrients 16 (6) 878. doi: 10.3390/nu16060878. 2072-6643 http://hdl.handle.net/20.500.12327/2884 https://doi.org/10.3390/nu16060878 Background: The consumption of processed and red meats is linked to the likelihood of developing colorectal cancer. Various theories have been proposed to explain this connection, focusing on nitrosyl-heme and heme iron intake. We hypothesized that differences in nitrosyl-heme and heme iron intakes will be associated with various sociodemographic and lifestyle factors. Methods: The study included 38,471 healthy volunteers (62% females) from five Spanish regions within the EPIC-Spain cohort. High-Performance Liquid Chromatography (HPLC) determined nitrosyl-heme and heme iron levels in the 39 most consumed PMs. Food intake was assessed using validated questionnaires in interviews. Nitrosyl-heme and heme iron intakes, adjusted for sex, age, body mass index (BMI), center, and energy intake, were expressed as geometric means due to their skewed distribution. Variance analysis identified foods explaining the variability of nitrosyl-heme and heme iron intakes. Results: The estimated intakes were 528.6 µg/day for nitrosyl-heme and 1676.2 µg/day for heme iron. Significant differences in nitrosyl-heme intake were found by sex, center, energy, and education level. Heme iron intake varied significantly by sex, center, energy, and smoking status. “Jamón serrano” and “jamón cocido/jamón de York” had the highest intake values, while “morcilla asturiana” and “sangrecilla” were key sources of nitrosyl-heme and heme iron. Conclusions: This is the first study to estimate levels of nitrosyl-heme intake directly in PMs for a large sample, revealing variations based on sex, BMI, smoking, and activity. Its data aids future exposure estimations in diverse populations. eng Attribution 4.0 International Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort info:eu-repo/semantics/article