Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review

Abstract

Heme iron overload has been implicated as the main cause of the increased risk of cancer due to the consumption of red meat. However, fish and shellfish, teas, and spices contain up to five times more iron than red meat. There is insufficient evidence that iron intake in dietary red meat is the primary causal factor for colorectal cancer. In addition, harmful substances produced during the preparation of red meat, including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), N‐nitroso compounds, and acrylamide, are extrinsic factors that increase carcinogenicity. HCAs are produced during the cooking of red meat, poultry meat, and fish. PAHs may also be produced during the cooking of diverse food groups, such as dairy products, fruits, vegetables, and cereals. The average daily intake of red meat among Korean individuals is 62 g; the amount of PAHs entering the body via red meat is less than the average amount of PAHs the body is exposed to in the air. Therefore, it is difficult to conclude that dietary red meat is the main cause of colorectal cancer. Rather, there may be an intricate influence of multiple factors, including fruit and vegetable intake, alcohol consumption, smoking, overweight, obesity, and stress.

A Review of Colorectal Cancer in Terms of Epidemiology, Risk Factors, Development, Symptoms and Diagnosis

“…Similarly, NOCs (nitrosamine and nitrosamide) are potent carcinogenic agents that can react with DNA. These substances are synthesized from amines or amides and oxides of nitrogen (nitrites or nitrates, i.e., substances used as a food additive to inhibit the growth of bacteria and gives the meat the desirable cured) during high-heat cooking of processed meat [ 45 , 46 ]. The other factor that is believed to contribute to the malignant transformation of colon cells is heme, an iron-containing porphyrin presents in large amounts in red meat.…”

Human Health Risk Assessment through Roasted Meats Consumption

“…The high consumption of red meat is the leading cause of the increase in the risk of non-communicable diseases, type II diabetes, and cardiovascular disease. This hazard could be related to Fe intake [ 69 , 70 ]. However, the HQ of Fe for adults in all roast meats types was less than 1 ( Table 7 and Table 8 ).…”

Re-Visited; Are Foods Friend or Foe for Cancer?

“…In addition; bile acids are necessary for digestion of fats. The primary bile acids are transformed to secondary ones after digestion and these have cancerogenic affects (8,9,10). dysbiosis development in microbiota, cell proliferation and differentiation.…”

“…• Increase consumption of fish and olive oil and decrease meat and sunflower oil, Figure 1. Some potentially risky foods for cancer (5,6,7,8,9,10,11,12,13,14,15,16) • Decrease consumption of sugar and salt,…”