scholarly journals In vitro DNA adduct profiling to mechanistically link red meat consumption to colon cancer promotion

2016 ◽  
Vol 5 (5) ◽  
pp. 1346-1358 ◽  
Author(s):  
Lieselot Y. Hemeryck ◽  
Caroline Rombouts ◽  
Thomas Van Hecke ◽  
Lieven Van Meulebroek ◽  
Julie Vanden Bussche ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Colon Cancer ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Dna Adduct ◽  
Colorectal Cancer Risk

Red meat digestion may contribute to colorectal cancer risk.

scholarly journals Association between red meat consumption and colon cancer: A systematic review of experimental results

2017 ◽  
Vol 242 (8) ◽  
pp. 813-839 ◽  
Author(s):  
Nancy D Turner ◽  
Shannon K Lloyd
Keyword(s):  
Colorectal Cancer ◽  
Systematic Review ◽  
Colon Cancer ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Colorectal Cancer Risk ◽  
Processed Meat ◽  
Processed Meats ◽  
Red And Processed Meat

A role for red and processed meat in the development of colorectal cancer has been proposed based largely on evidence from observational studies in humans, especially in those populations consuming a westernized diet. Determination of causation specifically by red or processed meat is contingent upon identification of plausible mechanisms that lead to colorectal cancer. We conducted a systematic review of the available evidence to determine the availability of plausible mechanistic data linking red and processed meat consumption to colorectal cancer risk. Forty studies using animal models or cell cultures met specified inclusion criteria, most of which were designed to examine the role of heme iron or heterocyclic amines in relation to colon carcinogenesis. Most studies used levels of meat or meat components well in excess of those found in human diets. Although many of the experiments used semi-purified diets designed to mimic the nutrient loads in current westernized diets, most did not include potential biologically active protective compounds present in whole foods. Because of these limitations in the existing literature, there is currently insufficient evidence to confirm a mechanistic link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk. Impact statement Current recommendations to reduce colon cancer include the reduction or elimination of red or processed meats. These recommendations are based on data from epidemiological studies conducted among cultures where meat consumption is elevated and consumption of fruits, vegetables, and whole grains are reduced. This review evaluated experimental data exploring the putative mechanisms whereby red or processed meats may contribute to colon cancer. Most studies used levels of meat or meat-derived compounds that were in excess of those in human diets, even in cultures where meat intake is elevated. Experiments where protective dietary compounds were used to mitigate the extreme levels of meat and meat-derived compounds showed protection against colon cancer, with some essentially negating the impact of meat in the diet. It is essential that better-designed studies be conducted that use relevant concentrations of meat or meat-derived compounds in complex diets representative of the foods consumed by humans.

scholarly journals Red Meat Enhances the Colonic Formation of the DNA Adduct O6-Carboxymethyl Guanine: Implications for Colorectal Cancer Risk

2006 ◽  
Vol 66 (3) ◽  
pp. 1859-1865 ◽  
Author(s):  
Michelle H. Lewin ◽  
Nina Bailey ◽  
Tanya Bandaletova ◽  
Richard Bowman ◽  
Amanda J. Cross ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Red Meat ◽  
Dna Adduct ◽  
Colorectal Cancer Risk

scholarly journals Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis

Oncotarget ◽  
2017 ◽  
Vol 8 (47) ◽  
pp. 83306-83314 ◽  
Author(s):  
Zhanwei Zhao ◽  
Quanxin Feng ◽  
Zifang Yin ◽  
Jianbo Shuang ◽  
Bin Bai ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Systematic Review ◽  
Cancer Risk ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Colorectal Cancer Risk ◽  
Processed Meat ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review

2019 ◽  
Vol 18 (6) ◽  
pp. 1812-1824 ◽  
Author(s):  
Sun Jin Hur ◽  
Yohan Yoon ◽  
Cheorun Jo ◽  
Jong Youn Jeong ◽  
Keun Taik Lee
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Red Meat ◽  
Colorectal Cancer Risk

scholarly journals Meat consumption, heterocyclic amines and colorectal cancer risk: The Multiethnic Cohort Study

2012 ◽  
Vol 131 (7) ◽  
pp. E1125-E1133 ◽  
Author(s):  
Nicholas J. Ollberding ◽  
Lynne R. Wilkens ◽  
Brian E. Henderson ◽  
Laurence N. Kolonel ◽  
Loïc Le Marchand
Keyword(s):  
Colorectal Cancer ◽  
Cohort Study ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Heterocyclic Amines ◽  
Colorectal Cancer Risk ◽  
Multiethnic Cohort

scholarly journals Genetic Variations in SMAD7 Are Associated with Colorectal Cancer Risk in the Colon Cancer Family Registry

PLoS ONE ◽  
2013 ◽  
Vol 8 (4) ◽  
pp. e60464 ◽  
Author(s):  
Xuejuan Jiang ◽  
J. Esteban Castelao ◽  
David Vandenberg ◽  
Angel Carracedo ◽  
Carmen M. Redondo ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Colon Cancer ◽  
Cancer Risk ◽  
Genetic Variations ◽  
Colorectal Cancer Risk ◽  
Cancer Family ◽  
Colon Cancer Family Registry

scholarly journals Meat intake and cancer risk: prospective analyses in UK Biobank

2019 ◽  
Author(s):  
Anika Knuppel ◽  
Keren Papier ◽  
Georgina K. Fensom ◽  
Paul N. Appleby ◽  
Julie A. Schmidt ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Colorectal Cancer ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Uk Biobank ◽  
Meat Intake ◽  
Incidence Trends ◽  
Red And Processed Meat

AbstractBackgroundRed and processed meat has been consistently associated with risk for colorectal cancer, but evidence for other cancer sites is limited and few studies have examined the association between poultry intake and cancer risk. We examined associations between total meat, red meat, processed meat and poultry intake and incidence for 20 common cancer sites.Methods and FindingsWe analysed data from 475,023 participants (54% women) in UK Biobank. Participants were aged 37-73 years and cancer free at baseline. Information on meat consumption was based on a touchscreen questionnaire completed at baseline covering type and frequency of meat intake. Diet intake was re-measured a minimum of three times in a subsample (15%) using a web-based 24h dietary recall questionnaire. Multivariable-adjusted Cox proportional hazards models were used to determine the association between baseline meat intake and cancer incidence. Trends in risk across baseline meat intake categories were calculated by assigning a mean value to each category using estimates from the re-measured meat intakes. During a mean follow-up of 6.9 years, 28,955 participants were diagnosed with a malignant cancer. Total, red and processed meat intakes were each positively associated with risk of colorectal cancer (e.g. hazard ratio (HR) per 70 g/day higher intake of red and processed meat combined 1.31, 95%-confidence interval (CI) 1.14-1.52).Red meat intake was positively associated with breast cancer (HR per 50 g/day higher intake 1.12, 1.01-1.24) and prostate cancer (1.15, 1.03-1.29). Poultry intake was positively associated with risk for cancers of the lymphatic and hematopoietic tissues (HR per 30g/day higher intake 1.16, 1.03-1.32). Only the associations with colorectal cancer were robust to Bonferroni correction for multiple comparisons. Study limitations include unrepresentativeness of the study sample for the UK population, low case numbers for less common cancers and the possibility of residual confounding.ConclusionsHigher intakes of red and processed meat were associated with a higher risk of colorectal cancer. The observed positive associations of red meat consumption with breast and prostate cancer, and poultry intake with cancers of the lymphatic and hematopoietic tissues, require further investigation.

Abstract 36: Genetic variability in MRP4 (ABCC4), ibuprofen use, and colorectal cancer risk in the Colon Cancer Family Registry.

2012 ◽  
Vol 21 (11 Supplement) ◽  
pp. 36-36
Author(s):  
Laura M. Heath ◽  
Karen W. Makar ◽  
Alexa J. Resler ◽  
Brenna L. Seufert ◽  
Elizabeth M. Poole ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Colon Cancer ◽  
Genetic Variability ◽  
Cancer Risk ◽  
Colorectal Cancer Risk ◽  
Cancer Family ◽  
Colon Cancer Family Registry

scholarly journals Nitrogen-nitrate exposure from drinking water and colorectal cancer risk for rural women in Wisconsin, USA

2008 ◽  
Vol 6 (3) ◽  
pp. 399-409 ◽  
Author(s):  
Jane A. McElroy ◽  
Amy Trentham-Dietz ◽  
Ronald E. Gangnon ◽  
John M. Hampton ◽  
Andrew J. Bersch ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Colon Cancer ◽  
Drinking Water ◽  
Cancer Risk ◽  
Rural Women ◽  
Nitrate Nitrogen ◽  
Fold Increase ◽  
Proximal Colon ◽  
Nitrate Contamination ◽  
Colorectal Cancer Risk

One unintentional result of widespread adoption of nitrogen application to croplands over the past 50 years has been nitrate contamination of drinking water with few studies evaluating the risk of colorectal cancer. In our population-based case-control study of 475 women age 20–74 years with colorectal cancer and 1447 community controls living in rural Wisconsin, drinking water nitrate exposure were interpolated to subjects residences based on measurements which had been taken as part of a separate water quality survey in 1994. Individual level risk factor data was gathered in 1990–1992 and 1999–2001. Logistic regression models estimated the risk of colorectal cancer for the study period, separately and pooled. In the pooled analyses, an overall colorectal cancer risk was not observed for exposure to nitrate-nitrogen in the highest category (≥10 ppm) compared to the lowest category (<0.5 ppm). However, a 2.9 fold increase risk was observed for proximal colon cancer cases in the highest compared to the lowest category. Statistically significant increased distal colon or rectal cancer risk was not observed. These results suggest that if an association exists with nitrate-nitrogen exposure from residential drinking water consumption, it may be limited to proximal colon cancer.

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