Pepper Alkaloids and Processed Meat Intake: Results from a Randomized Trial and the European Prospective Investigation into Cancer and Nutrition (EPIC) Cohort

Scope Processed meat intake has been associated with adverse health outcomes. However, little is known about the type of processed meat more particularly responsible for these effects. This study aims to identify novel biomarkers for processed meat intake. Methods and Results In a controlled randomized cross‐over dietary intervention study, 12 healthy volunteers consume different processed and non‐processed meats for 3 consecutive days each. Metabolomics analyses are applied on post‐intervention fasting blood and urine samples to identify discriminating molecular features of processed meat intake. Nine and five pepper alkaloid metabolites, including piperine, are identified as major discriminants of salami intake in urine and plasma, respectively. The associations with processed meat intake are tested for replication in a cross‐sectional study (n = 418) embedded within the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. Three of the serum metabolites including piperine are associated with habitual intake of sausages and to a lesser extent of total processed meat. Conclusion Pepper alkaloids are major discriminants of intake for sausages that contain high levels of pepper used as ingredient. Further work is needed to assess if pepper alkaloids in combination with other metabolites may serve as biomarkers of processed meat intake. In a dietary intervention study, nine and five pepper alkaloid metabolites are identified as major discriminants of salami intake compared to non‐processed pork, in urine and plasma, respectively. Three of the blood metabolites including piperine are associated with sausage intake in a cross‐sectional study. Pepper alkaloids are important discriminants of processed meat intake and sausage is a major food source.