1. Red meat and colon cancer : should we become vegetarians, or can we make meat safer ?
- Author
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Denis E. Corpet, Ecole Nationale Vétérinaire de Toulouse - ENVT (FRANCE), Institut National de la Recherche Agronomique - INRA (FRANCE), Université Toulouse III - Paul Sabatier - UT3 (FRANCE), ToxAlim (ToxAlim), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Ecole d'Ingénieurs de Purpan (INPT - EI Purpan), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA), Saisissez le nom du laboratoire, du service ou du département., Ville service., and ProdInra, Migration
- Subjects
Swine ,Colorectal cancer ,Epidemiology ,cancer du colon ,MESH: Lipid Peroxidation ,fer ,Lipid peroxidation ,0302 clinical medicine ,Medicine ,Processed meat ,MESH: Animals ,Food science ,MESH: Swine ,ComputingMilieux_MISCELLANEOUS ,processed meat ,MESH: Meat ,0303 health sciences ,hème ,heme iron ,MESH: Nitrites ,food and beverages ,Safer meat ,Epidémiologie ,3. Good health ,[SDV] Life Sciences [q-bio] ,MESH: Iron, Dietary ,030220 oncology & carcinogenesis ,Nitrosation ,épidémiologie ,Hème ,Iron, Dietary ,MESH: Nitrosation ,03 medical and health sciences ,Humans ,Food and Nutrition ,MESH: Meta-Analysis as Topic ,viande rouge ,MESH: Humans ,haem ,medicine.disease ,Food safety ,Calcium, Dietary ,Meta-analysis ,chemistry ,Méta-analyse ,Cattle ,Food Additives ,Lipid Peroxidation ,Haem ,MESH: Oxidation-Reduction ,Food Handling ,[SDV]Life Sciences [q-bio] ,alpha-Tocopherol ,Heme iron ,Viande rouge ,Red meat ,Colon cancer ,Cancer colorectal ,chemistry.chemical_compound ,méta-analyse ,vegetarisme ,2. Zero hunger ,Diet, Vegetarian ,MESH: Cattle ,colon cancer ,MESH: alpha-Tocopherol ,charcuterie : cancer colorectal ,Colonic Neoplasms ,Alimentation et Nutrition ,epidemiology ,safer meat ,Oxidation-Reduction ,MESH: Calcium, Dietary ,MESH: Food Handling ,charcuterie ,Meat ,MESH: Rats ,MESH: Food Additives ,[SDV.CAN]Life Sciences [q-bio]/Cancer ,Meta-Analysis as Topic ,MESH: Diet ,Animals ,Nitrites ,030304 developmental biology ,MESH: Colonic Neoplasms ,business.industry ,MESH: Diet, Vegetarian ,Fer ,Diet ,Rats ,meta-analysis ,Charcuterie ,business ,Food Science - Abstract
International audience; The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer. This increase is significant but modest (20-30%). Current WCRF-AICR recommendations are to eat no more than 500 g per week of red meat, and to avoid processed meat. Moreover, our studies show that beef meat and cured pork meat promote colon carcinogenesis in rats. The major promoter in meat is heme iron, via N-nitrosation or fat peroxidation. Dietary additives can suppress the toxic effects of heme iron. For instance, promotion of colon carcinogenesis in rats by cooked, nitrite-treated and oxidized high-heme cured meat was suppressed by dietary calcium and by α-tocopherol, and a study in volunteers supported these protective effects in humans. These additives, and others still under study, could provide an acceptable way to prevent colorectal cancer.
- Published
- 2011
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