developing a heme iron database for meats according to meat type, cooking method and doneness level开发一个血红素铁数据库对于肉类根据肉的类型,烹饪方法和煮熟度水平.pdfVIP

Food and Nutrition Sciences, 2012, 3, 905-913 905 /10.4236/fns.2012.37120 Published Online July 2012 (http://www.SciRP.org/journal/fns) Developing a Heme Iron Database for Meats According to Meat Type, Cooking Method and Doneness Level 1* 2 1,3 4 3 Amanda J. Cross , James M. Harnly , Leah M. Ferrucci , Adam Risch , Susan T. Mayne , Rashmi Sinha1 1 Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Rockville, USA; 2US Department of Agriculture, Food Composition and Methods Development Laboratory, Beltsville Hu- man Nutrition Research Center, Agricultural Research Service, Beltsville, USA; 3Yale School of Public Health, New Haven, USA; 4Information Management Services, Inc., Silver Spring, USA. * Email: crossa@ Received May 3rd, 2012; revised June 3rd, 2012; accepted June 10th, 2012 ABSTRACT Background: Animal studies have demonstrated that iron may be related to carcinogenesis, and human studies found that heme iron can increase the formation of N-nitroso compounds, which are known carcinogens. Objectives: One of the postulated mechanisms linking red meat intake to cancer risk involves iron. Epidemiologic studies attempt to inves- tigate the association between heme iron intake and cancer by applying a standard factor to total iron from meat. How- ever, laboratory studies suggest that heme iron levels in meat vary according to cooking method and doneness level. We measured heme iron in meats cooked by different cooking methods to a range of doneness levels to use in conjunction with a food frequency questionnaire to estimate heme iron intake. Methods: Composite meat samples were made to rep- resent each meat type, coo