Review of the association between meat consumption and risk of colorectal cancer

被引:110
作者
Kim, Eunjung [1 ]
Coelho, Desire [2 ]
Blachier, Francois [3 ]
机构
[1] Catholic Univ Daegu, Dept Food Sci & Nutr, Gyongsan, South Korea
[2] Univ Sao Paulo, Lab Appl Nutr & Metab, BR-05508 Sao Paulo, Brazil
[3] AgroParisTech, INRA, Nutr Physiol & Ingest Behav, UMR 914, Paris, France
关键词
Colorectal cancer; Meat; Heme; Dietary protein; Microbiota; COLONIC EPITHELIAL-CELLS; HETEROCYCLIC AROMATIC-AMINES; N-NITROSO COMPOUNDS; RED MEAT; DNA-DAMAGE; HYDROGEN-SULFIDE; DIETARY-PROTEIN; RESISTANT STARCH; GASTROINTESTINAL-TRACT; ACID-METABOLISM;
D O I
10.1016/j.nutres.2013.07.018
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
The incidence of colorectal cancer (CRC) is rapidly increasing in developing countries, especially among populations that are adopting Western-style diets. Several, but not all, epidemiological and experimental studies suggest that a high intake of meat, especially red and processed meat, is associated with increased CRC risk. Potential reasons for the association between high red and processed meat intake and CRC risk include the content of the meat (e.g. protein, heme) and compounds generated by the cooking process (e.g. N-nitroso compounds, heterocyclic amines). These factors can affect the large intestine mucosa with genotoxicity and metabolic disturbances. Increased bacterial fermentation (putrefaction) of undigested protein and production of bacterial metabolites derived from amino acids may affect colon epithelial homeostasis and renewal. This correlates with the fact that most colonic cancers are detected in the distal colon and rectum where protein fermentation actively occurs. However, there are still large controversies on the relationship between red meat consumption and CRC risk. Therefore, the purpose of this review is to enhance the current understanding on the association between high red and processed meat intakes with CRC risk. A principal focus of this review will be to discuss the meat-related components, such as proteins in the meat, heme, N-nitroso compounds, and heterocyclic amines, and the effects they have upon the large intestine mucosa and the intestinal gut microbiota. (C) 2013 Elsevier Inc. All rights reserved.
引用
收藏
页码:983 / 994
页数:12
相关论文
共 146 条
  • [11] Iron fortification and iron supplementation are cost-effective interventions to reduce iron deficiency in four subregions of the world
    Baltussen, R
    Knai, C
    Sharan, M
    [J]. JOURNAL OF NUTRITION, 2004, 134 (10) : 2678 - 2684
  • [12] Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved
    Bastide, Nadia M.
    Pierre, Fabrice H. F.
    Corpet, Denis E.
    [J]. CANCER PREVENTION RESEARCH, 2011, 4 (02) : 177 - 184
  • [13] SULFATE-REDUCING ANAEROBIC BACTERIA IN HUMAN FECES
    BEERENS, H
    ROMOND, C
    [J]. AMERICAN JOURNAL OF CLINICAL NUTRITION, 1977, 30 (11) : 1770 - 1776
  • [14] Ecological control of the gastrointestinal tract. The role of probiotic flora
    Bengmark, S
    [J]. GUT, 1998, 42 (01) : 2 - 7
  • [15] Enterocolitis and colon cancer in interleukin-10-deficient mice are associated with aberrant cytokine production and CD4(+) TH1-like responses
    Berg, DJ
    Davidson, N
    Kuhn, R
    Muller, W
    Menon, S
    Holland, G
    ThompsonSnipes, L
    Leach, MW
    Rennick, D
    [J]. JOURNAL OF CLINICAL INVESTIGATION, 1996, 98 (04) : 1010 - 1020
  • [16] Effect of white versus red meat on endogenous N-nitrosation in the human colon and further evidence of a dose response
    Bingham, SA
    Hughes, R
    Cross, AJ
    [J]. JOURNAL OF NUTRITION, 2002, 132 (11) : 3522S - 3525S
  • [17] High-meat diets and cancer risk
    Bingham, SA
    [J]. PROCEEDINGS OF THE NUTRITION SOCIETY, 1999, 58 (02) : 243 - 248
  • [18] Does increased endogenous formation of N-nitroso compounds in the human colon explain the association between red meat and colon cancer?
    Bingham, SA
    Pignatelli, B
    Pollock, JRA
    Ellul, A
    Malaveille, C
    Gross, G
    Runswick, S
    Cummings, JH
    ONeill, IK
    [J]. CARCINOGENESIS, 1996, 17 (03) : 515 - 523
  • [19] Effects of amino acid-derived luminal metabolites on the colonic epithelium and physiopathological consequences
    Blachier, F.
    Mariotti, F.
    Huneau, J. F.
    Tome, D.
    [J]. AMINO ACIDS, 2007, 33 (04) : 547 - 562
  • [20] Luminal sulfide and large intestine mucosa: friend or foe?
    Blachier, Francois
    Davila, Anne-Marie
    Mimoun, Sabria
    Benetti, Pierre-Henri
    Atanasiu, Calina
    Andriamihaja, Mireille
    Benamouzig, Robert
    Bouillaud, Frederic
    Tome, Daniel
    [J]. AMINO ACIDS, 2010, 39 (02) : 335 - 347