Heterocyclic amines (HCAs) are cancer-causing compounds found in meat products cooked at temperatures higher than 300 °F. Several studies have shown that high intake of well-done meat and exposure to HCAs may increase risk of human cancers such as colorectal,…
US Pork Consumption and Nutritional Contribution of Pork to the Diet of the US
A typical 3-oz serving of pork is an excellent source of protein, thiamin, niacin, riboflavin, B6, phosphorus and a good source of zinc and potassium. Many cuts of pork, including several cuts of chops and ham, meet the USDA criteria…
Assessment of the Potential Human Exposure to Heterocyclic Amines from Cooked Meat Products
The main objectives of this study are to review of the major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and develop a matrix of levels of HCA among the major consumed meat…
A National Survey of the Nitrite/Nitrate Concentrations in Cured Meat Products and Non-meat Foods Available at Retail
Nitrite, and in some cases nitrate, are functional food ingredients that serve as effective antimicrobials to inhibit pathogens such as Clostridium botulinum and Listeria monocytogenes, impart a distinctive cured color to meat products, provide antioxidant properties to retard lipid oxidation…
Effect of a High Protein Diet on 24-hr Profile of Ghrelin, GH and IGF-1
It is well known that type 2 diabetes is a major health problem in the United States, and indeed in the world. With the aging population, it is likely to increase. Therefore, there are a significant number of people who…