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Volume 16
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Article

Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

by
Lucía Rizzolo-Brime
1,2,
Andreu Farran-Codina
3,
Ricard Bou
4,
Leila Luján-Barroso
1,2,5,
Jose Ramón Quirós
6,
Pilar Amiano
7,8,9,
María José Sánchez
10,11,12,
Miguel Rodríguez-Barranco
10,11,
Marcela Guevara
12,13,14,
Conchi Moreno-Iribas
12,13,14,
Alba Gasque
13,
María-Dolores Chirlaque
7,15,16,
Sandra M. Colorado-Yohar
7,15,17,
José María Huerta Castaño
7,15,
Antonio Agudo
1,2 and
Paula Jakszyn
1,18,*
1
Unit of Nutrition and Cancer, Catalan Institute of Oncology—ICO, 08908 L’Hospitalet de Llobregat, Barcelona, Spain
2
Nutrition and Cancer Group, Epidemiology, Public Health, Cancer Prevention and Palliative Care Program, Bellvitge Biomedical Research Institute—IDIBELL, 08908 L’Hospitalet de Llobregat, Barcelona, Spain
3
Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Campus de l’Alimentació de Torribera, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
4
Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Girona, Spain
5
Department of Public Health, Mental Health and Perinatal Nursing, Public Health, Mental Health and Perinatal Nursing, Universitat de Barcelona, Carrer de la Feixa Llarga s/n, 08907 L’Hospitalet de Llobregat, Barcelona, Spain
6
Public Health Directorate, 33001 Asturias, Spain
7
CIBER Epidemiology and Public Health CIBERESP ISCIII, 28041 Madrid, Spain
8
Ministry of Health of the Basque Government, Sub Directorate for Public Health and Addictions of Gipuzkoa, 20013 San Sebastian, Guipúzcoa, Spain
9
Biodonostia Health Research Institute, Epidemiology of Chronic and Communicable Diseases Group, 20014 San Sebastian, Guipúzcoa, Spain
10
Escuela Andaluza de Salud Pública (EASP), 18011 Granada, Granada, Spain
11
Instituto de Investigación Biosanitaria Ibs.GRANADA, 18012 Granada, Granada, Spain
12
Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), 28029 Madrid, Spain
13
Instituto de Salud Pública y Laboral de Navarra, 31003 Pamplona, Navarre, Spain
14
Navarra Institute for Health Research (IdiSNA), 31008 Pamplona, Navarre, Spain
15
Department of Epidemiology, Murcia Regional Health Council-IMIB, 30008 Murcia, Murcia, Spain
16
Social-Health Department, Murcia University, 30008 Murcia, Murcia, Spain
17
Research Group on Demography and Health, National Faculty of Public Health, University of Antioquia, Medellín 050010, Colombia
18
Blanquerna School of Health Sciences, Ramon Llull University, 08022 Barcelona, Catalonia, Spain
 
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Author to whom correspondence should be addressed.
Nutrients 2024, 16(6), 878; https://doi.org/10.3390/nu16060878
Submission received: 26 February 2024 / Revised: 12 March 2024 / Accepted: 15 March 2024 / Published: 18 March 2024
(This article belongs to the Special Issue Nutritional Value of Meat and Meat Products and Their Role in Human Health—2nd Edition)
Review Reports Versions Notes

Abstract

Background: The consumption of processed meats (PMs) and red meats are 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.
Keywords: nitrosyl-heme; heme iron; nitrosylation; processed meat; dietary intake; meat derivatives nitrosyl-heme; heme iron; nitrosylation; processed meat; dietary intake; meat derivatives

Share and Cite

MDPI and ACS Style

Rizzolo-Brime, L.; Farran-Codina, A.; Bou, R.; Luján-Barroso, L.; Quirós, J.R.; Amiano, P.; Sánchez, M.J.; Rodríguez-Barranco, M.; Guevara, M.; Moreno-Iribas, C.; et al. Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. Nutrients 2024, 16, 878. https://doi.org/10.3390/nu16060878

AMA Style

Rizzolo-Brime L, Farran-Codina A, Bou R, Luján-Barroso L, Quirós JR, Amiano P, Sánchez MJ, Rodríguez-Barranco M, Guevara M, Moreno-Iribas C, et al. Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. Nutrients. 2024; 16(6):878. https://doi.org/10.3390/nu16060878

Chicago/Turabian Style

Rizzolo-Brime, Lucía, Andreu Farran-Codina, Ricard Bou, Leila Luján-Barroso, Jose Ramón Quirós, Pilar Amiano, María José Sánchez, Miguel Rodríguez-Barranco, Marcela Guevara, Conchi Moreno-Iribas, and et al. 2024. "Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort" Nutrients 16, no. 6: 878. https://doi.org/10.3390/nu16060878

APA Style

Rizzolo-Brime, L., Farran-Codina, A., Bou, R., Luján-Barroso, L., Quirós, J. R., Amiano, P., Sánchez, M. J., Rodríguez-Barranco, M., Guevara, M., Moreno-Iribas, C., Gasque, A., Chirlaque, M.-D., Colorado-Yohar, S. M., Castaño, J. M. H., Agudo, A., & Jakszyn, P. (2024). Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. Nutrients, 16(6), 878. https://doi.org/10.3390/nu16060878

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