Effect on health from consumption of meat and meat products
Open accessAbstract
The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously found that processed meat is not the primary source of sodium nitrite; nitrate or the conversion of nitrate in vegetables are contribute to generate more than 70% Sodium nitrite or nitrate containing compounds in body. Although the heavy consumption of meat is likely to cause various diseases, meat intake is not the only cause of colorectal cancer. Our review indicates that sodium nitrite derived from foods and endogenous nitric oxide may exhibit positive effects on human health, such as preventing cardiovascular disease or improving reproductive function. Therefore, further epidemiological studies considering various factors, such as cigarette consumption, alcohol consumption, stress index, salt intake, and genetic factors, are required to reliably elucidate the effects of dietary sodium nitrite and meat on the incidence of diseases, such as colorectal cancer.
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The health impact of nitrate intake depends on the food matrix.
“the health impact of nitrate intake depends on the food matrix”
From Dietary Nitrate-Rich Vegetables as Natural Modulators of Health: Mechanisms and Benefits in Ageing Populations (2026) · cites this paper as [282]
The sections on intake through other foods and the physiological action of nitric oxide describe potentially beneficial conversion of dietary nitrate to nitric oxide and potentially harmful nitrosamine formation when nitrite reacts with secondary amines. They also identify different food sources of nitrate, but do not directly establish that nitrate’s health impact depends on the food matrix. (LLM, conf=0.75)
Experimental — accuracy not yet measuredWhole plant foods provide protective co-nutrients, whereas processed meats lack these factors and introduce additional risks such as sodium, saturated fat, and haem iron.
“whole plant foods provide protective co-nutrients, whereas processed meats lack these factors and introduce additional risks such as sodium, saturated fat, and haem iron [281,282,283].”
From Dietary Nitrate-Rich Vegetables as Natural Modulators of Health: Mechanisms and Benefits in Ageing Populations (2026) · cites this paper as [282]
The Introduction (page unavailable) links meat heme iron and nitrite added during processing to colorectal-cancer concerns. “Health Benefits of Meat Consumption” (page unavailable) reports that saturated fatty acids in meat and meat products can contribute to cardiovascular disease. The paper does not establish that whole plant foods provide protective co-nutrients or that processed meats lack them, and its sodium discussion concerns sodium nitrite rather than sodium generally. (LLM, conf=0.85)
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Nitrates and nitrites in selected vegetables purchased at supermarkets in Siedlce, Poland.
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The impacts of lean red meat consumption on human health: a review
Luciano, F. B. (2009) · CyTA - Journal of Food · doi:10.1080/19476330902940523 · Cited by 23 · see citing works
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Assessment of estimated daily intake of nitrite by average consumption of processed foods in Korea
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Dietary protein and fat intake in relation to risk of colorectal adenoma in Korean
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CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Colour and Pigment
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Flagged first, then by citations
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From nitrate to NO: potential effects of nitrate-reducing bacteria on systemic health and disease
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“Some harmful effects of nitrites on humans, such as methemoglobinemia (leading to cyanosis or anaemic hypoxia, which can be potentially lethal, especially in infants and children, who have lower nicotinamide adenine dinucleotide (NADH) cyb5r reductase activity, which converts methaemoglobin to haemoglobin), and cancer…”
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“Various techniques such as encapsulation, chelation, and microencapsulation have been explored to minimize the negative impact on the sensory qualities of the final product (Câmara et al. 2020; Gao et al. 2020; Lee et al. 2021).”
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“They are reduced to nitric oxide, which is essential to the human body (Lee et al. 2021).”
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“The most important factors influencing meat color are myoglobin content and chemical state (Lee et al., 2021).”
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Alternative Methods to Reduce the Formation of Nitrosamines in Cured Meats: A Review
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“…and amino acids all cause the reaction, nitrite is also used in the synthesis of several nitroso chemicals, including nitrous acid and nitric oxide, one of the most hazardous by products of nitrite use, endogenous N-nitroso compounds (NOCs), are formed by mechanisms that require nitrous acid [21].”
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“Specifically, its potential to react with naturally occurring secondary amines in meat to form N-nitroso compounds (e.g., nitrosamines) is a concern [8, 9].”
- Authors
- Lee, D. Y., Lee, S. Y., Jo, C., Yoon, Y., Jeong, J. Y., & Hur, S. J.
- Affiliations
- Chung-Ang University (KR)
- Seoul National University (KR)
- Sookmyung Women's University (KR)
- Kyungsung University (KR)
- Corresponding author
- Hur, Sun Jin
- Venue
- Journal of Animal Science and Technology
- Published
- 2021-09
- Volume
- 63
- Issue
- 5
- Pages
- 955-976
- ISSN
- 1598-9429 (ISSN-L)
- 2672-0191
- 2055-0391
- PMC
- PMC8564306
- OpenAlex
- W3209330183
- Cited by
- 20
- References
- 116
- Citations by year
- 2026: 6 · 2025: 4 · 2024: 3 · 2023: 4 · 2022: 3
- FWCI
- 0.45
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Journal of Animal Science and Technology (publishedVersion, cc-by-nc)
- PubMed Central (publishedVersion, cc-by-nc)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Seoul National University Open Repository (Seoul National University) (submittedVersion)
- Funders
- Rural Development Administration (PJ016201)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Nursing › Nutrition and Dietetics › Sodium Intake and Health
- Keywords
- processed meat, meat consumption, N-nitroso compounds, colorectal cancer, endogenous nitric oxide, cardiovascular disease, reproductive function, carcinogens
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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