Colorectal cancer kills forty five people in France every day. Epidemiological studies suggest that two cases out of three could be prevented and show that processed meat intake is a consistent risk factor. The aim of this study is to understand how meat promotes cancer, to find protective strategies, and to make compelling dietary recommendations.
18 healthy volunteers will be randomized and will start the study. The study will last 4 weeks for each subject. The first week will be a week of adaptation (or run-in period) to the diet which they will have to follow for the duration of study. During this period, they will collect 2 samples of stools and urine. Then subjects will alternate 4 days of diet either with ham, or with ham and calcium, or with ham enriched with vitamin E. At least, 3 days will separate every period (wash-out) of nutritional intervention. Urines and stools will be collected last 3 days of every interventional period and also last day of every wash out period.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Enrollment
18
Ham : 180 g per day during 4 days
Ham : 160g/d during 4 days calcium : 1000mg/d during 4 days
Ham : 160g/d during 4 days Vitamin E : 80 mg/d during 4 days
Centre de Recherche en Nutrition Humaine d'Auvergne
Clermont-Ferrand, France
Urinary biomarker (DHN-MA:dihydroxynonene mercapturic acid), will be measured before and after every interventional period
Time frame: Twice a week, before and after every 4 days of interventional period
Fecal biomarkers
Time frame: twice a week, before and after every 4 days of interventional period
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