Fig. 1: APCMin mice consuming 15% frankfurter (85% chow) for 8 weeks have significantly more gastrointestinal tumours, higher levels of lipid peroxidation, and greater bodyweight than APCMin mice consuming a control diet (100% chow).
a after acclimatisation mice were fed one of four chow diets which were either Control (n = 9; standard chow (red)), or chow with a 15% incorporation of pork mince (n = 9; blue), pork sausage (n = 10; light blue), or nitrite-containing frankfurter sausage (n = 10; green). b numbers of tumours did not differ between any groups in any of the specific regions of the GI tract. However, compared with control signifcantly more tumours were displayed by the frankfurter group alone. c terminal serum MDA concentrations of mice consuming frankfurter were elevated compared to that of control terminal samples, after controlling for baseline using an ANCOVA. Urine DHN-MA concentrations were compared between groups at the same timepoint using an ANOVA. Levels in mice consuming frankfurter supplemented chow had higher levels at 28 and 56 days. d bodyweights of frankfurter-fed mice were consistently higher than control mice. Error bars shown represent s.e.m.
