Nitrate INFORMER Meat Study

"The intervention comprises 50 g salami and 35 g ham on white bread sandwich at breakfast and lunch.~This intervention will allow us to determine both endogenous formation of N-nitrosamines as well as N-nitrosamines present in the commercially prepared meat."

"The intervention comprises 65 g Pork mince on white bread sandwich at breakfast and lunch. Nitrate is not an allowed additive in pork mince.~This intervention will allow us to determine if there is endogenous formation of N-nitrosamines as well as N-nitrosamines present in the prepared meat due to the natural content of nitrate in meat."

The control comprises low nitrate vegetable protein burger on white bread. Protein content matched to interventions 1 and 2.