Roland Wedekind1, Pekka Keski-Rahkonen1, Nivonirina Robinot1, Vivian Viallon1, Pietro Ferrari1, Erwan Engel2, Marie-Christine Boutron-Ruault3,4, Yahya Mahamat-Saleh3,4, Francesca Romana Mancini3,4, Tilman Kühn5, Theron Johnson5, Heiner Boeing6, Manuela Bergmann6, Anna Karakatsani7,8, Antonia Trichopoulou7, Heleni Peppa7, Claudia Agnoli9, Maria Santucci de Magistris10, Domenico Palli11, Carlotta Sacerdote12, Rosario Tumino13, Marc J Gunter1, Inge Huybrechts1, Augustin Scalbert1. 1. Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France. 2. Micro-contaminants, Aroma and Separative Sciences (MASS) Group, National Institute of Agricultural Research (INRA) UR370 QuaPA, Saint-Genès-Champanelle, France. 3. Centre for Research in Epidemiology and Population Health (CESP), Faculty of Medicine, University of Paris-Sud, Faculty of Medicine, Versailles Saint-Quentin-en-Yvelines University, French Institute of Health and Medical Research (INSERM), University of Paris-Saclay, Villejuif, France. 4. Gustave Roussy, Villejuif, France. 5. Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany. 6. Department of Epidemiology, German Institute of Human Nutrition, Nuthetal, Germany. 7. Hellenic Health Foundation, Athens, Greece. 8. Pulmonary Medicine Department, School of Medicine, National and Kapodistrian University of Athens, "Attikon" University Hospital, Haidari, Greece. 9. Epidemiology and Prevention Unit, IRCCS National Cancer Institute Foundation, Milan, Italy. 10. AOU Federico II, Naples, Italy. 11. Cancer Risk Factors and Life-Style Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), Florence, Italy. 12. Unit of Cancer Epidemiology, Città della Salute e della Scienza University-Hospital and Center for Cancer Prevention (CPO), Turin, Italy. 13. Cancer Registry and Histopathology Department, "Civic-M.P.Arezzo" Hospital, ASP, Ragusa, Italy.
Abstract
BACKGROUND: Processed meat intake is associated with a higher risk of colorectal and stomach cancers, coronary artery disease, and type 2 diabetes and with higher mortality, but the estimation of intake of different processed meat products in this heterogeneous food group in epidemiological studies remains challenging. OBJECTIVE: This work aimed at identifying novel biomarkers for processed meat intake using metabolomics. METHODS: An untargeted, multi-tiered metabolomics approach based on LC-MS was applied to 33 meat products digested in vitro and secondly to urine and plasma samples from a randomized crossover dietary intervention in which 12 volunteers consumed successively 3 processed meat products (bacon, salami, and hot dog) and 2 other foods used as controls, over 3 consecutive days. The putative biomarkers were then measured in urine from 474 subjects from the European Prospective Investigation into Cancer and Nutrition (EPIC) cross-sectional study for which detailed 24-h dietary recalls and FFQs were available. RESULTS: Syringol and 4 derivatives of syringol were found to be characteristic of in vitro digests of smoked meat products. The same compounds present as sulfate esters in urine increased at 2 and 12 h after consumption of smoked meat products (hot dog, bacon) in the intervention study. The same syringol sulfates were also positively associated with recent or habitual consumption of smoked meat products in urine samples from participants of the EPIC cross-sectional study. These compounds showed good discriminative ability for smoked meat intake with receiver operator characteristic areas under the curve ranging from 0.78 to 0.86 and 0.74 to 0.79 for short-term and habitual intake, respectively. CONCLUSIONS: Four novel syringol sulfates were identified as potential biomarkers of smoked meat intake and may be used to improve assessment of smoked meat intake in epidemiological studies. This trial was registered at clinicaltrials.gov as NCT03354130.
BACKGROUND: Processed meat intake is associated with a higher risk of colorectal and stomach cancers, coronary artery disease, and type 2 diabetes and with higher mortality, but the estimation of intake of different processed meat products in this heterogeneous food group in epidemiological studies remains challenging. OBJECTIVE: This work aimed at identifying novel biomarkers for processed meat intake using metabolomics. METHODS: An untargeted, multi-tiered metabolomics approach based on LC-MS was applied to 33 meat products digested in vitro and secondly to urine and plasma samples from a randomized crossover dietary intervention in which 12 volunteers consumed successively 3 processed meat products (bacon, salami, and hot dog) and 2 other foods used as controls, over 3 consecutive days. The putative biomarkers were then measured in urine from 474 subjects from the European Prospective Investigation into Cancer and Nutrition (EPIC) cross-sectional study for which detailed 24-h dietary recalls and FFQs were available. RESULTS:Syringol and 4 derivatives of syringol were found to be characteristic of in vitro digests of smoked meat products. The same compounds present as sulfate esters in urine increased at 2 and 12 h after consumption of smoked meat products (hot dog, bacon) in the intervention study. The same syringol sulfates were also positively associated with recent or habitual consumption of smoked meat products in urine samples from participants of the EPIC cross-sectional study. These compounds showed good discriminative ability for smoked meat intake with receiver operator characteristic areas under the curve ranging from 0.78 to 0.86 and 0.74 to 0.79 for short-term and habitual intake, respectively. CONCLUSIONS: Four novel syringol sulfates were identified as potential biomarkers of smoked meat intake and may be used to improve assessment of smoked meat intake in epidemiological studies. This trial was registered at clinicaltrials.gov as NCT03354130.
Authors: Lang Pan; Lu Chen; Jun Lv; Yuanjie Pang; Yu Guo; Pei Pei; Huaidong Du; Ling Yang; Iona Y Millwood; Robin G Walters; Yiping Chen; Yujie Hua; Rajani Sohoni; Sam Sansome; Junshi Chen; Canqing Yu; Zhengming Chen; Liming Li Journal: Front Nutr Date: 2022-04-15
Authors: Naomi D Willis; Amanda J Lloyd; Long Xie; Martina Stiegler; Kathleen Tailliart; Isabel Garcia-Perez; Edward S Chambers; Manfred Beckmann; John Draper; John C Mathers Journal: Front Nutr Date: 2020-10-21