Japanese Knotweed extract could cut cancer risk of processed meat

Date:
September 21, 2021
Source:
University of Reading
Summary:
Scientists have developed processed red meat that includes added
natural substitutes which reduces the carcinogenic compound
nitrite added to preserve meats. The range of sausages and hams
had a mixture of plants and fruits added to them which included
rosemary, green tea, and resveratrol -- an extract taken from
Japanese Knotweed.



FULL STORY ========================================================================== Bacon could be back on the menu of health-conscious diners thanks to an unlikely salvation: Japanese knotweed.


==========================================================================
The fast-growing plant, feared by homeowners for its ability to invade
gardens and buildings, contains a chemical which could take the place
of the nitrite preservative in cured meats such as bacon and sausages.

Diets high in nitrite have been linked to a higher risk of colorectal
cancers - - leading scientists, including at the University of Reading,
to look for alternatives.

The PHYTOME project has developed processed red meat that includes added natural substitutes which reduces the carcinogenic compound nitrite
added to preserve meats. The range of sausages and hams had a mixture
of plants and fruits added to them which included rosemary, green tea,
and resveratrol -- an extract taken from Japanese Knotweed.

As well as developing versions of cooked and dry cured red meats which
replaced nitrite with these natural alternatives, the project also tested whether those substitutes would have an effect alongside normal nitrite
levels found in processed red meats.

In a paper published in Molecular Nutrition and Food Research, the international team of scientists have tested the specially formulated
products against conventionally processed red meat as well as white meat.



==========================================================================
They found that tell-tale signs of nitrite content in participants'
faeces were significantly lower from both specially formulated meats,
and levels were like those who were fed on minimally processed white meat.

Gunter Kuhnle, Professor of Nutrition and Food Science at the University
of Reading, said: "The ongoing worries about highly processed red meat
have often focused on the role of nitrite, and its links with cancer. The PHYTOME project tackled the issue by creating processed red meat products
that replace additives with plant-based alternatives.

"Our latest findings show that using natural additives in processed
red meat reduces the creation of compounds in the body that are linked
to cancer.

"Surprisingly, the natural additives seemed to have some protective
effects even when the red meat still contained nitrite. This suggests
that natural additives could be used to reduce some of the potentially
harmful effects of nitrite, even in foods where it is not possible to
take out nitrite preservatives altogether." A major consideration for
the team was how the nitrate content in drinking water can significantly
affect the formation of nitrite, which is produced in the body, as found
in previous research.

The team controlled for this by controlling water content during the trial
and participants were tested with both low and high nitrate-containing
water across separate testing periods.

By controlling for drinking water, the results showed that PHYTOME red
meats produced lower levels of the tell-tale signs of nitrite production
in the body than either conventional red meat, or the unprocessed
white meat.

========================================================================== Story Source: Materials provided by University_of_Reading. Note: Content
may be edited for style and length.


========================================================================== Journal Reference:
1. Simone G. Breda, Karen Mathijs, Harm‐Jan Pieters, Vira'g
Sa'gi‐Kiss, Gunter G. Kuhnle, Panagiotis Georgiadis,
Giovanna Saccani, Giovanni Parolari, Roberta Virgili, Rashmi
Sinha, Gert Hemke, Yung Hung, Wim Verbeke, Ad A. Masclee,
Carla B. Vleugels‐Simon, Adriaan A. Bodegraven, Theo
M. Kok. Replacement of Nitrite in Meat Products by Natural Bioactive
Compounds Results in Reduced Exposure to N‐Nitroso Compounds:
The PHYTOME Project. Molecular Nutrition & Food Research, 2021;
2001214 DOI: 10.1002/mnfr.202001214 ==========================================================================

Link to news story: https://www.sciencedaily.com/releases/2021/09/210921081002.htm

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