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Table 1 Baseline characteristics of study participants

From: Impact of high drinking water nitrate levels on the endogenous formation of apparent N-nitroso compounds in combination with meat intake in healthy volunteers

  Unprocessed white meat Processed red meat
N 10 9
Age [year] 30 (3.9) 26.3 (2.5)
Sex (female) 5 (50%) 3 (33%)
Body weight [kg] 67.5 (3.3) 70.2 (4.1)
Current smoker 2 (20%) 0 (0%)
Urinary 1-Methylhistidine [μmol/day] 25.1 (7.0) 20.5 (3.5)
Urinary 3-Methylhistidine [μmol/d] 63.9 (36.9) 73.4 (23.0)
Urinary NO3 [μmol/day] 740 (218) 715 (110)
Faecal water ATNC[μmol/L] 15.8 (3.2) 16.7 (3)
  1. Data are shown as mean (SEM: Standard error of the mean) or proportion