Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats.

NPJ Sci Food · 2023 · PMC10560221 · PMID 37805637

Europe PMC DOI

hedged sentences

0.0640

closest p · 1.3× alpha

0.0690

boldest claim

The sentences

almost significantp = 0.064so close (0.05 < p ≤ 0.1)

If considering the number of mucin depleted crypts, both ANOVA reveal an almost significant effect ( p = 0.064 and p = 0.071), for all lesions and for lesions with 4 or more crypts, respectively.

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very close to significancep = 0.069so close (0.05 < p ≤ 0.1)

About promotion of colon carcinogenesis in the rat model, we noted that compared to the cooked ham model produced with 120 mg/kg of sodium nitrite (Ni-120), the reduction of sodium nitrite to 90 mg/kg (Ni-90) induced a reduction in the number of the preneoplastic lesions MDF (mucin depleted foci) per colon, while the removal (Ni-0) induced an effect very close to significance ( p = 0.069) (Fig. 4A ).

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a decreasing trendno p-value reported

8 A, B), despite a decreasing trend for VS and PRE compared to Ni-120.

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a positive trendno p-value reported

In agreement with the conclusions of our animal study, positive epidemiological associations between the intake of the nitrited and nitrated food additives and the development of cancers was reported in the NutriNet-Santé French cohort, including a positive trend for colorectal cancer 15 .

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