The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms

Chiang, Vic Shao-Chih; Quek, Siew Young

doi:10.1080/10408398.2014.967833

Cited by 41 publications

(27 citation statements)

References 160 publications

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“…Furthermore, unhealthy products are formed after thermal processing (e.g., N‐ nitroso compounds, heterocyclic amines, and polycyclic aromatic hydrocarbons (PAHs) (Behsnilian, Butz, Greiner, & Lautenschlaeger, ). In this advance world, consumers are very much concern about the carcinogenic health issue caused by thermal processing of meat and meat products (Chiang & Quek, ). Therefore, it is recommended to use the innovative processing technologies when dealing with food.…”

Section: Introductionmentioning

confidence: 99%

Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials

Nisar

Arshad

Yasin

et al. 2019

J Food Process Preserv

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This study was carried out to observe the changes causes by irradiation doses (0, 1.5, and 3 kGy) on oxidation stability, amino acids, and fatty acids in chicken meat incorporated with or without moringa leaf powder (MLP) during refrigerator storage of 14 days under aerobic and vacuum packaging. The results revealed that Thiobarbituric acid reactive substances (2.10 ± 0.02 MDA/kg) and Peroxide value (1.13 ± 0.01 meq peroxide/kg) were higher in aerobic as compared to vacuum in treatment with 3 kGy + 2% MLP. However, MLP decreased the said values. The negligible reduction in amino acids and fatty acid profile in meat samples were also observed after being irradiated at high dose during storage period but the addition of MLP enhances the content of amino acids and fatty acids in meat samples regardless of the irradiation dose. In nutshell, 1.5 kGy + 2% MLP could be beneficial for the quality of chicken meat during storage. Practical applications This research indicates the significance of gamma irradiation and natural antioxidants in meat processing and their influence on meat products during storage in different types of packaging. Gamma Irradiation has strong penetration power and high energy which is helpful in killing microbes in food. High dose of irradiation causes meat oxidation which could be maintained by adding different natural antioxidants and good packaging as it could help in enhancing and maintaining the sensory attributes of the product.

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Section: Introductionmentioning

confidence: 99%

Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials

Nisar

Arshad

Yasin

et al. 2019

J Food Process Preserv

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“…Therefore possible underlying mechanisms for cancer development may refer to the effect of carcinogenic compounds that are produced at high temperature (heterocyclic amines and polycyclic aromatic hydrocarbons). 77 Meats are often preserved with salt. Salt was positively associated with the risk of stomach cancer (table I).…”

Section: Artículo Especialmentioning

confidence: 99%

“…78 Haem present in red meat may undergo conversion to other compounds with cancer-promotive effects, N-nitroso compounds and cytotoxic alkenals. 77,79 Their precursor, nitrate, added as preservative may enhance this effect. 80 Evidence from animal and in vitro studies suggests the involvement of iron in gastrointestinal tract cancer development, caused by oxidative damage to colonic cells and promotion of cell growth.…”

Section: Artículo Especialmentioning

confidence: 99%

The role of diet in cancer: the epidemiologic link

2016

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Diet is an important modifiable risk factor for cancer. Adequate diet modification may play a key role in reducing the incidence of some cancers. ResumenLa dieta es un factor de riesgo modificable importante para el cáncer. Una modificación adecuada puede jugar un papel clave en la reducción de la incidencia de algunos cánceres. La evidencia epidemiológica sugiere enlaces de algunas exposiciones nutricionales con cánceres específicos. Esta revisión actualiza y resume los datos existentes sobre factores de la dieta que se relacionan con la prevención del cáncer, que fueron evaluados en 2007 por el World Cancer Research Fund/American Institute for Cancer Research, e identifica áreas para profundizar en investigación. Se discuten mecanismos de acción de los nutrientes. Para la prevención del cáncer, la evidencia epidemiológica se relaciona con los alimentos de origen vegetal, carnes procesadas y alcohol. Se necesita más investigación para aclarar la relación que tienen con el cáncer ciertos alimentos como lácteos, granos, diferentes tipos de carbohidratos, y otros factores que podrían intervenir: micronutrientes presentes en los alimentos contra suplementos, grasas industriales trans, preparación de alimentos y hábitos alimentarios. Esto facilitaría la creación de estrategias seguras de prevención de cáncer. 2 The report led to the formulation of cancer prevention recommendations on food, nutrition and physical activity, based on epidemiological evidence linking dietary or nutritional components with individual cancer risks. Some dietary factors are believed to play a direct role in cancer prevention; while others are more likely to act through obesity-related mechanisms.2 Despite the growing body of evidence, uncertainty remains for some foods and nutrients; subsequent updates of the 2007 report (Continuous Update Projects, CUP) have further reviewed the evidence for individual cancer sites.3 The aim of this review was to combine the evidence for individual cancers, discuss and update existing data for the dietary factors rated as having strong (convincing or probable) or limitedsuggestive evidence in relation to cancer prevention for at least one cancer. In the present revision recent reviews and key papers were searched for in PubMed with relevant keywords (cancer site/exposure) since the year when the relevant updated report was published, until June 2015. However, this paper did not involve a full systematic review. The review focuses on thirteen cancers with the highest incidence in men and women worldwide listed by Globocan 2012: 4 breast, prostate, lung, colorectal, cervix uteri, stomach, liver, corpus uteri, ovary, oesophagus, bladder, kidney, pancreas. Cancers of non-Hodgkin's lymphoma and leukaemia were excluded due to limited evidence for individual cancers; the WCRF/AICR report considered them jointly and concluded that more research is needed in order to be able to draw any conclusions. 2Foods items that presented a protective effect in more than one cancer site were: fruits, vegetables, coff...

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“…Their species-specific trajectory through spacetime thus did not involve exposure to the heterocyclic amines, N-nitrosamines and polycyclic aromatic hydrocarbons that are formed in the processing of meat by heat ( Gu et al 2011 , Bellamri et al 2018 ). Consumption of such heat-processed meat is well documented to be carcinogenic ( Milton 1999 , IARC 2015 , Chiang & Quek 2017 ). The combination of less dependence upon dietary meat and a complete absence of exposure to the carcinogens in cooked meat clearly delineates the evolutionary trajectory of the chimpanzee as compared to humans.…”

Section: Introductionmentioning

confidence: 99%

Detection of a novel, primate-specific ‘kill switch’ tumor suppression mechanism that may fundamentally control cancer risk in humans: an unexpected twist in the basic biology of TP53

Nyce¹

2018

Endocrine-Related Cancer

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The activation of TP53 is well known to exert tumor suppressive effects. We have detected a primate-specific adrenal androgen-mediated tumor suppression system in which circulating DHEAS is converted to DHEA specifically in cells in which TP53 has been inactivated. DHEA is an uncompetitive inhibitor of glucose-6-phosphate dehydrogenase (G6PD), an enzyme indispensable for maintaining reactive oxygen species within limits survivable by the cell. Uncompetitive inhibition is otherwise unknown in natural systems because it becomes irreversible in the presence of high concentrations of substrate and inhibitor. In addition to primate-specific circulating DHEAS, a unique, primate-specific sequence motif that disables an activating regulatory site in the glucose-6-phosphatase (G6PC) promoter was also required to enable function of this previously unrecognized tumor suppression system. In human somatic cells, loss of TP53 thus triggers activation of DHEAS transport proteins and steroid sulfatase, which converts circulating DHEAS into intracellular DHEA, and hexokinase which increases glucose-6-phosphate substrate concentration. The triggering of these enzymes in the TP53-affected cell combines with the primate-specific G6PC promoter sequence motif that enables G6P substrate accumulation, driving uncompetitive inhibition of G6PD to irreversibility and ROS-mediated cell death. By this catastrophic ‘kill switch’ mechanism, TP53 mutations are effectively prevented from initiating tumorigenesis in the somatic cells of humans, the primate with the highest peak levels of circulating DHEAS. TP53 mutations in human tumors therefore represent fossils of kill switch failure resulting from an age-related decline in circulating DHEAS, a potentially reversible artifact of hominid evolution.

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The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms

Cited by 41 publications

References 160 publications

Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials

Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials

The role of diet in cancer: the epidemiologic link

Detection of a novel, primate-specific ‘kill switch’ tumor suppression mechanism that may fundamentally control cancer risk in humans: an unexpected twist in the basic biology of TP53

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