Chapter 11. Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer

Ali, Amanat; Waly, Mostafa I.; Devarajan, Sankar

doi:10.1039/9781788015813-00187

Cited by 6 publications

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“…NOCs in processed meat are formed by the reaction between nitrites or nitrates and amines or amides ( 56 ), and the presence of NOCs in processed meat may increase the risk of cancers ( 8 ). The presence of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in cooked foods, particularly meat, and their excessive consumption may increase the risk of some types of cancer ( 57 ). HCAs are part of a family of mutagenic compounds and are believed to play an important role in the etiology of human cancers.…”

Section: Discussionmentioning

confidence: 99%

Association Between Red and Processed Meat Consumption and Risk of Prostate Cancer: A Systematic Review and Meta-Analysis

et al. 2022

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BackgroundDebate on the potential carcinogenic effects of meat intake is open and the relationship between meat consumption and risk of prostate cancer remains uncertain. This meta-analysis was conducted to summarize earlier prospective studies on the association of meat consumption with risk of prostate cancer.MethodsRelevant studies were identified by exploring PubMed/Medline, Scopus, Web of Science, EMBASE, and Google Scholar databases up to December 2020. Fixed-effects and random-effects meta-analyses were used for pooling the relative risks (RRs). Heterogeneity across studies was evaluated using the Q-statistic and I-square (I2). A funnel plot and Egger's test was used to detect publication bias. Linear and non-linear dose-response analyses were performed to estimate the dose-response relations between meat intake and risk of prostate cancer.ResultsTwenty-five prospective studies were included in this meta-analysis. Totally, 1,900,910 participants with 35,326 incident cases of prostate cancer were investigated. Pooling the eligible effect sizes, we observed that high consumption of processed meat might be associated with an increased risk of “total prostate cancer” (RR: 1.06; 95% CI: 1.01, 1.10; I2 = 1.5%, P = 0.43) and “advanced prostate cancer” (1.17; 1.09, 1.26; I2 = 58.8%, P = 0.01). However, the association between processed meat and “advanced prostate cancer” was not significant in the random-effects model: 1.12 (95% CI: 0.98, 1.29). A linear dose-response analysis indicated that an increment of 50 grams per day of processed meat intake might be related to a 4% greater risk of “total prostate cancer” (1.04; 1.00, 1.08; I2 = 0.0%, P = 0.51). “Total meat intake” was marginally associated with all outcomes of prostate cancer risk (1.04; 1.01, 1.07; I2 = 58.4%, P < 0.001).ConclusionsThis systematic review and meta-analysis of prospective studies indicated that increased consumption of “total meat” and “processed meat” might be associated with a higher risk of prostate cancer.Systematic Review Registrationhttps://www.crd.york.ac.uk/prospero/display_record.php?RecordID=230824, identifier: CRD42021230824.

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Section: Discussionmentioning

confidence: 99%

Association Between Red and Processed Meat Consumption and Risk of Prostate Cancer: A Systematic Review and Meta-Analysis

et al. 2022

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“…For cancer, the exact mechanisms are not known but might be attributable to the formation of the mutagenic compounds polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), and N-nitroso compounds (NOCs). PAHs and HCAs are formed during cooking of meat at high temperatures ( 31 ), and NOCs may be found in foods processed by smoking or in processed meat containing nitrite. Both PAHs, HCAs, and NOCs have been mechanistically linked to colorectal cancer ( 32 ).…”

Section: Discussionmentioning

confidence: 99%

The Association of Meat Intake With All-Cause Mortality and Acute Myocardial Infarction Is Age-Dependent in Patients With Stable Angina Pectoris

et al. 2021

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Background: Red and processed meat intake have been associated with increased risk of morbidity and mortality, and a restricted intake is encouraged in patients with cardiovascular disease. However, evidence on the association between total meat intake and clinical outcomes in this patient group is lacking.Objectives: To investigate the association between total meat intake and risk of all-cause mortality, acute myocardial infarction, cancer, and gastrointestinal cancer in patients with stable angina pectoris. We also investigated whether age modified these associations.Materials and Methods: This prospective cohort study consisted of 1,929 patients (80% male, mean age 62 years) with stable angina pectoris from the Western Norway B-Vitamin Intervention Trial. Dietary assessment was performed by the administration of a semi-quantitative food frequency questionnaire. Cox proportional hazards models were used to investigate the association between a relative increase in total meat intake and the outcomes of interest.Results: The association per 50 g/1,000 kcal higher intake of total meat with morbidity and mortality were generally inconclusive but indicated an increased risk of acute myocardial infarction [HR: 1.26 (95% CI: 0.98, 1.61)] and gastrointestinal cancer [1.23 (0.70, 2.16)]. However, we observed a clear effect modification by age, where total meat intake was associated with an increased risk of mortality and acute myocardial infarction among younger individuals, but an attenuation, and even reversal of the risk association with increasing age.Conclusion: Our findings support the current dietary guidelines emphasizing a restricted meat intake in cardiovascular disease patients but highlights the need for further research on the association between meat intake and health outcomes in elderly populations. Future studies should investigate different types of meat separately in other CVD-cohorts, in different age-groups, as well as in the general population.

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“…Cooked or fried protein-rich foods such as fish and meat are the principal sources of mutagens [34]. Amino acids present in protein tends to react with Chronic inflammation has been stated to play a part in developing many forms of cancers, including colon cancer [39]. Carbohydrates, total fat, cholesterol, proteins, saturated fatty acids, and trans fats are pro-inflammatory dietary substances.…”

Section: Colon Cancermentioning

confidence: 99%

“…Chronic inflammation has been stated to play a part in developing many forms of cancers, including colon cancer [ 39 ]. Carbohydrates, total fat, cholesterol, proteins, saturated fatty acids, and trans fats are pro-inflammatory dietary substances.…”

Section: Types Of Cancer and Their Causesmentioning

confidence: 99%

“…On the other hand, fibres, minerals, vitamins, isoflavones, polyunsaturated fatty acids, β-carotene and anthocyanidins have been found to exert anti-inflammatory properties [ 20 ]. Some studies suggest that Mediterranean diets are protective against colorectal cancer due to the presence of polyphenols from olive oils, through the modulation of several metabolic pathways involved in carcinogenesis [ 39 ].…”

Section: Types Of Cancer and Their Causesmentioning

confidence: 99%

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Genesis and Mechanism of Some Cancer Types and an Overview on the Role of Diet and Nutrition in Cancer Prevention

et al. 2022

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Cancer is a major disease with a high mortality rate worldwide. In many countries, cancer is considered to be the second most common cause of death after cardiovascular disease. The clinical management of cancer continues to be a challenge as conventional treatments, such as chemotherapy and radiation therapy, have limitations due to their toxicity profiles. Unhealthy lifestyle and poor dietary habits are the key risk factors for cancer; having a healthy diet and lifestyle may minimize the risk. Epidemiological studies have shown that a high fruit and vegetable intake in our regular diet can effectively reduce the risk of developing certain types of cancers due to the high contents of antioxidants and phytochemicals. In vitro and in vivo studies have shown that phytochemicals exert significant anticancer effects due to their free radical scavenging capacity potential. There has been extensive research on the protective effects of phytochemicals in different types of cancers. This review attempts to give an overview of the etiology of different types of cancers and assesses the role of phytonutrients in the prevention of cancers, which makes the present review distinct from the others available.

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Chapter 11. Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer

Cited by 6 publications

References 0 publications

Association Between Red and Processed Meat Consumption and Risk of Prostate Cancer: A Systematic Review and Meta-Analysis

Association Between Red and Processed Meat Consumption and Risk of Prostate Cancer: A Systematic Review and Meta-Analysis

The Association of Meat Intake With All-Cause Mortality and Acute Myocardial Infarction Is Age-Dependent in Patients With Stable Angina Pectoris

Genesis and Mechanism of Some Cancer Types and an Overview on the Role of Diet and Nutrition in Cancer Prevention

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