Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models

Abstract

This study analyzed the effects of the dietary intake of processed meat products (ham, sausage, and bacon) with fermented foods (kimchi, soybean paste and red pepper paste) on colorectal cancer (CRC) risk, hematological parameters, and gut microbiota of adult and elderly Institute of Cancer Research (ICR) mice. Kimchi and red pepper paste tend to reduce the concentrations of carcinoembryonic antigen (CEA) in mice that consumed some processed meats. Although the CEA concentrations in the processed meats and feces of mice fed with processed meats and fermented foods were detected for all samples, the levels were normal and did not increase the risk of CRC. Alistipes, Bacteroides, and Muribaculaceae were the most predominant gut microbiota in mice feces from all analyzed samples. Kimchi, soybean paste, and red pepper paste tended to change the proportions of bacteria associated with gut health, but the results were inconclusive because this tendency was inconsistent. In conclusion, this study found that fermented foods did not significantly affect the indicators of CRC risk associated with the dietary intake of processed meat, regardless of mouse age.