Dietary nitrosyl-heme from processed meats and its association with colorectal cancer risk: findings from the EPIC cohort study

Abstract Background Processed meat (PM) consumption is an established risk factor for colorectal cancer (CRC). It has been hypothesized that nitrosyl-heme, formed by the addition of nitrites during meat processing, may enhance the carcinogenic effects of PMs. This study aims to investigate the assoc...

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Autors principals:	Lucía Rizzolo-Brime, Leila Lujan-Barroso, Andreu Farran-Codina, Ricard Bou, Genevieve Nicolas, Inge Huybrechts, Cristina Lasheras, Esther Molina Montes, Sandra Colorado-Yohar, Alba Gasque, Christina C. Dahm, Niels Bock, Anja Olsen, Anne Tjønneland, Verena Katzke, Charlotte le Cornet, Matthias B. Schulze, Calogero Saieva, Sabina Sieri, Maria Santucci De Magistris, Rosario Tumino, Alessandra Macciotta, Nick Wareham, Elisabete Weiderpass, Chrysovalantou Chatziioannou, Paolo Vineis, Paula Jakszyn
Format:	Artigo
Idioma:	Inglês
Publicat:	BMC 2025-12-01
Col·lecció:	Nutrition Journal
Matèries:	Nitrosyl-heme Colorectal cancer Processed meat
Accés en línia:	https://doi.org/10.1186/s12937-025-01266-7
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