Summary of Study ST002313

This data is available at the NIH Common Fund's National Metabolomics Data Repository (NMDR) website, the Metabolomics Workbench,, where it has been assigned Project ID PR001483. The data can be accessed directly via it's Project DOI: 10.21228/M81M72 This work is supported by NIH grant, U2C- DK119886.


This study contains a large results data set and is not available in the mwTab file. It is only available for download via FTP as data file(s) here.

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Study IDST002313
Study TitleDietary inclusion of nitrite-containing frankfurter exacerbates colorectal cancer pathology, increases oxidative stress, alters metabolism and causes gut dybiosis in APCmin mice
Study SummaryColorectal cancer (CRC) is the second most prevelant malignancy in Europe and diet is an important modifiable risk factor. Processed meat consumption, including meats with preservative salts such as sodium nitrite, have been implicated in CRC pathogenesis. This study investigated how the CRC pathology and metabolic status of adenomatous polyposis coli (APC) multiple intestinal neoplasia (min) mice was perturbed following 8 weeks of pork meat consumption.Dietary inclusions (15%) of either nitrite-free pork, nitrite-free sausage or nitrite-containing sausage (frankfurter) were compared against a parallel control group (100% chow). Comprehensive studies investigated: gastrointestinal tract histology (tumours, aberant crypt foci (ACF) and mucin deplin foci (MDF), lipid peroxidation (urine and serum), faecal microbiota and serum metabolomics (599 metabolites).
Institute for Global Food Security
Last NamePan
First NameXiaobei
Address19 Chlorine Gardens, Belfast, Antrim, BT9 5DL, United Kingdom
Submit Date2022-09-20
Raw Data AvailableYes
Raw Data File Type(s)raw(Waters)
Analysis Type DetailLC-MS
Release Date2022-11-03
Release Version1
Xiaobei Pan Xiaobei Pan application/zip

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Treatment ID:TR002411
Treatment Summary:Each treatment group received one of four diets for the duration of the study, the dietary groups included; Control, which consisted of 100% AIN76 (Altromin, Germany). Sausage meat (15%)/AIN76 (85%), Frankfurter (15%)/AIN76 (85%), unprocessed pork (15%)/AIN76 (85%).All meat was freeze dried by European Freeze Dry (UK) and powderized. Altromin then incorporated this into pellet composed of 15% meat powder and 85% AIN76.