Polycyclic Aromatic Hydrocarbons Detected in Processed Meats Cause Genetic Changes in Colorectal Cancers

Cheng, Tracie; Chaousis, Stephanie; Gamage, Sujani Madhurika Kodagoda; Lam, Alfred King‐Yin; Gopalan, Vinod

doi:10.3390/ijms222010959

Cited by 13 publications

(5 citation statements)

References 32 publications

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“…As such, in addition to occupational exposure, human exposure to them is also possible through the consumption of meat, eggs, dairy products, and fatty fish [ 114 ]. Furthermore, polycyclic aromatic hydrocarbons (PAHs), such as benzo[a]pyrene (BaP), which have been linked to CRC in humans [ 115 ], are commonly found in processed meats and have been found to significantly upregulate oncogenes (e.g., KRAS) and downregulate tumor suppressor genes, such as TP53 [ 116 ]. In addition to their connection to cancer, exposure to PAHs was also found to induce a shift in the gut microbiome metabolic pathways, favoring a proinflammatory microenvironment [ 117 ].…”

Section: Environmental Factors and Microbiome-induced Cancermentioning

confidence: 99%

Unlocking the secrets: exploring the influence of the aryl hydrocarbon receptor and microbiome on cancer development

Rayan,

Sayed,

Hussein

et al. 2024

Cell Mol Biol Lett

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Gut microbiota regulates various aspects of human physiology by producing metabolites, metabolizing enzymes, and toxins. Many studies have linked microbiota with human health and altered microbiome configurations with the occurrence of several diseases, including cancer. Accumulating evidence suggests that the microbiome can influence the initiation and progression of several cancers. Moreover, some microbiotas of the gut and oral cavity have been reported to infect tumors, initiate metastasis, and promote the spread of cancer to distant organs, thereby influencing the clinical outcome of cancer patients. The gut microbiome has recently been reported to interact with environmental factors such as diet and exposure to environmental toxicants. Exposure to environmental pollutants such as polycyclic aromatic hydrocarbons (PAHs) induces a shift in the gut microbiome metabolic pathways, favoring a proinflammatory microenvironment. In addition, other studies have also correlated cancer incidence with exposure to PAHs. PAHs are known to induce organ carcinogenesis through activating a ligand-activated transcriptional factor termed the aryl hydrocarbon receptor (AhR), which metabolizes PAHs to highly reactive carcinogenic intermediates. However, the crosstalk between AhR and the microbiome in mediating carcinogenesis is poorly reviewed. This review aims to discuss the role of exposure to environmental pollutants and activation of AhR on microbiome-associated cancer progression and explore the underlying molecular mechanisms involved in cancer development.

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Section: Environmental Factors and Microbiome-induced Cancermentioning

confidence: 99%

Unlocking the secrets: exploring the influence of the aryl hydrocarbon receptor and microbiome on cancer development

Rayan,

Sayed,

Hussein

et al. 2024

Cell Mol Biol Lett

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“…Various carcinogens are also produced during the grilling process of barbecued food. Formed by the decomposition of proteins in meat products at high temperatures ( 82 ), polycyclic aromatic hydrocarbons (PAHs) easily adhere to the surface of foods and are eaten by consumers. Benzo(a)pyrene (BaP) markedly increases the expression of the oncogene KRAS, suggesting that the accumulation of BaP in the body has a potential risk of inducing colorectal carcinogenesis.…”

Section: Modified Dietary Advice Based On Dietary Patterns and Custom...mentioning

confidence: 99%

Comparison and recommendation of dietary patterns based on nutrients for Eastern and Western patients with inflammatory bowel disease

Hou

Wang²,

Zhou³

et al. 2023

Front. Nutr.

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Inflammatory bowel disease (IBD), a non-specific chronic idiopathic inflammatory condition of the digestive system, requires lifelong treatment in which drugs are the mainstay, along with surgery when necessary. In adjuvant therapies, the diet is considered to be an essential, controllable, and economical component. However, the majority of recent nutrition research has focused on the general effects of nutrients on IBD, with little attention given to the advantages and negative aspects of individual foods and dietary combinations. To cover these shortcomings, we surveyed the benefits and drawbacks of typical foods and their chemical compositions on intestinal pathophysiology by comparing nutrients existing in the foods in Eastern and Western countries. Moreover, for Eastern and Western patients with IBD, we innovatively propose a 3-step dietary recommendation based on modified customary eating habits, including lowering the triggering foods, modifying dietary advice to control disease progression, and improving surgery prognosis.

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“…Because PAHs are both hydrophobic and lipophilic, they tend to accumulate in the food chain. After ingestion, PAHs can engage in metabolic activation in human mammalian cells, and can also be the result of DNA mutations [6]. Numerous studies have shown the negative effects of pollution on children's health, emphasizing their greater sensitivity than adults [7].…”

Section: Introductionmentioning

confidence: 99%

Mutagenic and carcinogenic polycyclic aromatic hydrocarbons (PAHs) in food – occurrence, human health effects, and assessment methods of exposure

Maciejczyk,

Tyrpień - Golder,

Janoszka

et al. 2023

Med Srod.

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Introduction. Polycyclic aromatic hydrocarbons (PAHs) are formed during incomplete combustion of organic materials. They are ubiquitous in the environment; therefore, we are in constant contact with them. Aim. The purpose of this article is to compare different, often consumed, types of food due to their PAHs content, as well as to discuss the impact of these compounds on the human body, taking into account the methods for assessing human exposure to PAHs. State of the knowledge. It is indicated that processing procedures and cooking methods are the main factors of PAHs contamination of food. PAHs can get into food, especially during grilling and frying. The International Agency for Research, on Cancer (IARC) has classified many of these compounds as probably carcinogenic or possibly carcinogenic and one of them, benzo[a]pyrene, as carcinogenic to humans. In recent years, a lot of work has gone how to precisely and accurately quantify the PAHs that are present in food. Biological monitoring is widely used to assess the possible health risk. The effects of short-term human exposure are as well not yet clear. There are studies proving that chronic exposure to PAHs have a mutagenic, carcinogenic and teratogenic effects on the human body. Summary. PAHs are commonly found in food. Heat treatment affects the content of PAHs in food. PAHs negatively affect human health. Knowledge about biological activity of PAHs is important for a healthy society as well as the development of methods to assess exposure to PAHs.

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Polycyclic Aromatic Hydrocarbons Detected in Processed Meats Cause Genetic Changes in Colorectal Cancers

Cited by 13 publications

References 32 publications

Unlocking the secrets: exploring the influence of the aryl hydrocarbon receptor and microbiome on cancer development

Unlocking the secrets: exploring the influence of the aryl hydrocarbon receptor and microbiome on cancer development

Comparison and recommendation of dietary patterns based on nutrients for Eastern and Western patients with inflammatory bowel disease

Mutagenic and carcinogenic polycyclic aromatic hydrocarbons (PAHs) in food – occurrence, human health effects, and assessment methods of exposure

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