Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?

Corpet, Denis E.

doi:10.1016/j.meatsci.2011.04.009

Cited by 207 publications

(166 citation statements)

References 62 publications

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“…As discussed by Corpet (2011), animal studies published before 2004 did not show red meat promotion of CRC because of the high calcium content of experimental diets, known to suppress heme induced colon carcinogenesis (Sesink et al, 2001). In a series of later experiments on low calcium diets however the research group of Fabrice Pierre (Toulouse, FR) linked red meat consumption to the development of aberrant crypt foci (ACF) and mucin-depleted foci (MDF), precancerous lesions, in the colon of azoxymethane sensitized rats.…”

Section: Hemementioning

confidence: 97%

“…For these reasons, HCAs are generally not considered very important in relation to the carcinogenic properties of meat (Corpet, 2011). Furthermore, as HCAs require metabolic activation to function as mutagens/carcinogens, the carcinogenic potential of HCA may depend on the extent of metabolization (Cross and Sinha, 2004).…”

Section: Heterocyclic Aminesmentioning

confidence: 99%

“…Evidence from both epidemiological and experimental studies suggests that heme plays a crucial role in the link between the risk of CRC and red and processed red meat intake (Santarelli et al, 2008;Bastide et al, 2011;Corpet, 2011). Heme consists of an iron atom contained in the center of a large heterocyclic organic ring called a porphyrin (Santarelli et al, 2008).…”

Section: Hemementioning

confidence: 99%

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Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

165

103

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Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an indepth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.

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Section: Hemementioning

confidence: 97%

Section: Heterocyclic Aminesmentioning

confidence: 99%

Section: Hemementioning

confidence: 99%

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Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

165

103

View full text Add to dashboard Cite

show abstract

“…Red meat intake as a risk factor for colon cancer is one of the few consistent findings of epidemiological studies [101]. Haem iron content of red meat is a prime suspect in the aetiology of this increased risk [102].…”

Section: Colon Cancer and Prostate Cancermentioning

confidence: 96%

Electric light, particularly at night, disrupts human circadian rhythmicity: is that a problem?

Stevens

Zhu

2015

Phil. Trans. R. Soc. B

138

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Over the past 3 billion years, an endogenous circadian rhythmicity has developed in almost all life forms in which daily oscillations in physiology occur. This allows for anticipation of sunrise and sunset. This physiological rhythmicity is kept at precisely 24 h by the daily cycle of sunlight and dark. However, since the introduction of electric lighting, there has been inadequate light during the day inside buildings for a robust resetting of the human endogenous circadian rhythmicity, and too much light at night for a true dark to be detected; this results in circadian disruption and alters sleep/wake cycle, core body temperature, hormone regulation and release, and patterns of gene expression throughout the body. The question is the extent to which circadian disruption compromises human health, and can account for a portion of the modern pandemics of breast and prostate cancers, obesity, diabetes and depression. As societies modernize (i.e. electrify) these conditions increase in prevalence. There are a number of promising leads on putative mechanisms, and epidemiological findings supporting an aetiologic role for electric lighting in disease causation. These include melatonin suppression, circadian gene expression, and connection of circadian rhythmicity to metabolism in part affected by haem iron intake and distribution.

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“…However, no sensory testing was done on these products. Adding calcium to meat products thus seems to be a nutritionally important avenue, especially as several recent studies in rats show tendentially that intake of calcium (here as calcium carbonate) at the same time as red meat is beneficial in reducing colonic cancer risk [127] [128]. However, as calcium traps heme iron, problems may arise, given that iron deficiency is one of the most common nutritional disorders in certain population groups, in particular preg-nant women.…”

Section: Toward Dried-cured Pork Products With Higher Nutritional Valuementioning

confidence: 99%

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

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The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

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Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?

Cited by 207 publications

References 62 publications

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Electric light, particularly at night, disrupts human circadian rhythmicity: is that a problem?

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

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