How is mechanisms for the association between meat consumption and cancer?
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Excessive consumption of red and processed meat has been associated with a higher risk of colorectal cancer. Several mechanisms have been proposed to explain this association. The cooking methods of meat, such as grilling and smoking, can contribute to the formation of mutagenic compounds like heterocyclic amines and polycyclic aromatic hydrocarbons . Heme iron in red meat is involved in the formation of N-nitroso compounds and lipid peroxidation products in the digestive tract . Fatty red meat can lead to the production of secondary bile acids by gut bacteria, which are genotoxic and can cause DNA damage . Compounds formed from red and processed meat can also interact with the gut microbiota, potentially contributing to colorectal cancer . Inflammation, oxidative stress, and dysbiosis of the gut microbiota are other mechanisms that can increase the risk of colorectal cancer . The degradation products of red meat can create a pro-inflammatory colonic microenvironment, and specific bacteria like Fusobacterium Nucleatum may also play a role in colorectal carcinogenesis .
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46 Citations | The paper discusses the mechanisms by which chemicals in meat, such as N-nitroso compounds and polycyclic aromatic hydrocarbons, can induce DNA damage and contribute to the development of cancer. |
| The paper discusses several mechanisms for the association between meat consumption and colorectal cancer, including the creation of a pro-inflammatory colonic microenvironment, involvement of the gut microbiome, and the role of specific compounds and bacteria in colorectal carcinogenesis. | |
Journal Article 01 Jan 2022 | The paper discusses several mechanisms for the association between meat consumption and colorectal cancer, including the formation of mutagenic compounds during cooking, the involvement of heme iron in the formation of genotoxic compounds, and the production of secondary bile acids by gut bacteria. |
| The paper discusses several proposed mechanisms for the association between meat consumption and cancer, including the role of heme iron, genotoxic lipid peroxidation products, heterocyclic amines, polycyclic aromatic hydrocarbons, and the potential effect of gut microbiota. | |
| The paper discusses several mechanisms for the association between meat consumption and colorectal cancer, including the formation of mutagenic compounds during cooking, the involvement of heme iron in the formation of genotoxic compounds, and the production of secondary bile acids by gut bacteria. |
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