Comprehensive Review of Red Meat Consumption and the Risk of Cancer

Abstract

Red and processed meat consumption rates are increasing in the United States. In this review, we present the current evidence that links red meat consumption and cancer development. A literature search was conducted in the PubMed and Google Scholar databases to review red meat consumption and its association with breast cancer and gastrointestinal cancer. Due to the presence of heme iron, which triggers oxidative reactions that eventually result in tumor formation, red meat consumption is strongly associated with the development of breast cancer. Ingestion of red meat increases Helicobacter pylori infections, resulting in enhanced expression of the CagA gene and the secretion of pro-inflammatory cytokines. This is the leading cause of gastric cancer. There is a strong correlation between heterocyclic amines and polycyclic aromatic hydrocarbons in red meat and the development of pancreatic cancer. However, additional research is necessary to confirm this finding. Adult colorectal cancer is caused by the formation of heterocyclic amines and DNA adducts due to the intake of red and processed meats cooked at higher temperatures. The consumption of poultry is associated with a reduced risk of breast and gastrointestinal cancers, but the results are inconsistent. The evidence is strong for the association between red meat and breast cancer and most gastric cancers. The presence of aromatic hydrocarbons, heterocyclic amines, and heme iron in red meat has been found to be behind tumorigenesis. Poultry has been shown to have a low association with cancer, but additional research is needed.

Comparison of the Impact of Meat and Vegetarian Diets On the Occurrence of Colorectal Cancer

“…This association has also been investigated by other researchers. A study conducted by Bernstein et al demonstrated a strong correlation between the amount and frequency of meat consumption and colorectal cancer [2,3]. Additionally, studies have noted that increased consumption of grilled, stewed, or processed red meat also raises the risk of colorectal cancer [4].…”

Inhibitory Effects of the Polyphenols from the Root of Rhizophora apiculata Blume on Fatty Acid Synthase Activity and Human Colon Cancer Cells

“…Colon cancer ranks among the most prevalent cancers globally, particularly in Western nations. Numerous epidemiological studies suggest a potential correlation between the consumption of Western-style diets, rich in elements such as red meat, and an elevated incidence of colon cancer [ 1 ]. In 2019, approximately 2.2 million new cases of colorectal and anal cancer were diagnosed worldwide, resulting in approximately 1.1 million deaths [ 2 ].…”