scholarly journals A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2673 ◽  
Author(s):  
William Crowe ◽  
Christopher T. Elliott ◽  
Brian D. Green
Keyword(s):  
Colorectal Cancer ◽  
Sodium Nitrite ◽  
Meat Consumption ◽  
Nitroso Compounds ◽  
Processed Meat ◽  
Processed Meats ◽  
Unique Approach ◽  
Media Reports ◽  
Processed Meat Consumption

The World Cancer Research Fund (WCRF) 2007 stated that the consumption of processed meat is a convincing cause of colorectal cancer (CRC), and therefore, the public should avoid it entirely. Sodium nitrite has emerged as a putative candidate responsible for the CRC-inducing effects of processed meats. Sodium nitrite is purported to prevent the growth of Clostridium botulinum and other food-spoiling bacteria, but recent, contradictory peer-reviewed evidence has emerged, leading to media reports questioning the necessity of nitrite addition. To date, eleven preclinical studies have investigated the effect of consuming nitrite/nitrite-containing meat on the development of CRC, but the results do not provide an overall consensus. A sizable number of human clinical studies have investigated the relationship between processed meat consumption and CRC risk with widely varying results. The unique approach of the present literature review was to include analysis that limited the human studies to those involving only nitrite-containing meat. The majority of these studies reported that nitrite-containing processed meat was associated with increased CRC risk. Nitrite consumption can lead to the formation of N-nitroso compounds (NOC), some of which are carcinogenic. Therefore, this focused perspective based on the current body of evidence links the consumption of meat containing nitrites and CRC 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

scholarly journals A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women

2019 ◽  
Vol 29 (1) ◽  
pp. 141-150 ◽  
Author(s):  
Suril S. Mehta ◽  
Whitney D. Arroyave ◽  
Ruth M. Lunn ◽  
Yong-Moon Mark Park ◽  
Windy A. Boyd ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Meat Consumption ◽  
Processed Meat ◽  
Prospective Analysis ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

scholarly journals Population attributable fractions for colorectal cancer and red and processed meats in Colombia - a macro-simulation study.

2017 ◽  
pp. 64-69 ◽  
Author(s):  
Giana Henríquez Mendoza ◽  
Esther de Vries ◽  
Doris C Quintero ◽  
Oscar Fernando Herrán
Keyword(s):  
Colorectal Cancer ◽  
Cancer Incidence ◽  
Population Attributable Risk ◽  
Meat Consumption ◽  
Processed Meat ◽  
Processed Meats ◽  
Population Attributable Fractions ◽  
Attributable Fractions ◽  
The Impact ◽  
Red And Processed Meat

Aim: to estimate the population attributable risk of consumption of red and processed meat for colorectal cancer in Colombia.Methods: to model the expected incidence of colorectal cancer in the hypothetical situation of no red and processed meat consumption in Colombia, for the year 2010. A dynamic macrosimulation model, PREVENT 3.01, was used to integrate available cancer incidence, meat consumption prevalence and associated risk data and to evaluate the impact of eliminating red and processed meat from the Colombian diet on national colorectal cancer incidence.Results: Eliminating consumption of red meat altogether from the Colombian diet resulted in reductions in age-standardized colorectal cancer incidence, translating in reductions of 331 males (PAF 13%) and 297 female cases (PAF 10%). Eliminating processed meats had slightly stronger effects, with decreases of 362 males (PAF 14%) and 388 female cases (PAF 13%).Conclusions: A substantial proportion of the burden of colorectal cancer in Colombia can be attributed to the consumption of red and processed meat.

scholarly journals Red Meat and Processed Meat Consumption and Risk of Colorectal Cancer

2019 ◽  
Author(s):  
Natalia Vladimirovna Ozhiganova ◽  
Svetlana Vladimirovna Mustafina
Keyword(s):  
Colorectal Cancer ◽  
Colon Carcinogenesis ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Scientific Discussion ◽  
Long Time ◽  
The Subject ◽  
Colorectal Cancer Incidence ◽  
Processed Meat Consumption

The potential connection between consumption of red meat and development of colorectal cancer has been the subject of scientific discussion for a long time. However, uncertainty persists to this day. Consumption of processed meat and red meat may play a role in colon carcinogenesis, among other risk factors. An analysis of the updated data demonstrates an ever-smaller connection between red meat consumption and colorectal cancer incidence.

scholarly journals Is There Any Association Between Processed Meat Consumption and Colorectal Cancer Risk in Morocco?

2018 ◽  
Vol 4 (Supplement 2) ◽  
pp. 194s-194s
Author(s):  
M. Mint Sidi Deoula ◽  
K. El Kinany ◽  
H.A. Boudouaya ◽  
Z. Hatime ◽  
I. Huybrechts ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Conditional Logistic Regression ◽  
Large Body ◽  
Meat Consumption ◽  
Bivariate Analysis ◽  
Processed Meat ◽  
Meat Intake ◽  
Study Support ◽  
Processed Meat Consumption ◽  
Research Show

Background: Colorectal cancer (CRC) is the third most commonly diagnosed malignancy and the fourth leading cause of cancer-related deaths worldwide. A large body of epidemiologic research show that countries where people eat more red meat and processed meat are also countries where the risk of CRC is high. The processed meat intake was described as a convincing risk factor for CRC according to the recent report of the World Cancer Research Fund published in 2017. In Morocco the incidence of CRC is increased significantly during the last years according to the Cancer Registry of the Greater Casablanca region. In addition to the imported of modern processed meat; this country is characterized also by the presence of their traditional processed meat as: quaddid (obtained by salting and sun-drying of meat) and khlii (obtained from salted-dried meat, which is cooked and conditioned in fat). In contrast, no studies have been conducted previously to evaluate the association between processed meat and CRC risk. Aim: This study aimed to evaluate the association between processed meat intake and CRC risk in Morocco. Methods: A case-control study was conducted in 5 major public health hospitals in Morocco. Each case was matched with a control by age (±5 years), sex and center. Dietary data were collected by a validated Food Frequency Questionnaire including traditional processed meat (quaddid and khlii) and modern processed meat (delicatessen meat). Conditional logistic regression was done to predict the association between processed meat consumption and CRC risk. Results: Among 500 cases and 500 controls matched by age; sex and center, 50.9% were male and 49.1% were female. The mean age was 55.53 ± 14.53 years. Among the cases, 44.5% was diagnosed with colon cancer, and 55.5% with rectum cancer. Most participants live in the urban area; never attend school and are poor. The bivariate analysis was used to evaluate the association between processed meat intake and CRC. We found no statistical significant between the occurrence of CRC and consumption of traditional processed meat (OR = 1.04; 95% CI, 0.74-1.48; P = 0.43). While, this study found strong significant association between modern processed meat and CRC risk (OR = 9.23; 95% CI, 3.91-21.77; P = 0.00). Conclusion: This study support that high consumption of modern processed meat such delicatessen meat increased the risk of CRC. In contrast, this study did not provide evidence that traditional processed meat is related to CRC risk in Morocco. We could explain this association by the low consumption of traditional processed meat in this study sample. In addition, the increases in the urbanization could also reduce the consumption of these types of traditional processed meat. Further studies are needed to evaluate the association between meat consumption and CRC risk in the context Moroccan.

Abstract 35: Unprocessed and Processed Meat Consumption and Blood Pressure: The INTERMAP Study

Circulation ◽  
2015 ◽  
Vol 131 (suppl_1) ◽  
Author(s):  
Linda M Oude Griep ◽  
Paraskevi Seferidi ◽  
Jeremiah Stamler ◽  
Queenie Chan ◽  
Linda Van Horn ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Fatty Acids ◽  
Total Cholesterol ◽  
Saturated Fatty Acids ◽  
Meat Consumption ◽  
Urinary Sodium ◽  
Processed Meat ◽  
Processed Meats ◽  
History Of ◽  
Processed Meat Consumption

Background: Evidence from prospective cohort studies indicates that consumption of processed meats is associated with higher incidence of CHD. Processed meats are high in saturated fatty acids, cholesterol, and preservatives including sodium that may unfavorably influence blood pressure (BP), but evidence is limited. We therefore investigated associations with BP of unprocessed and processed meat consumption, including types of processed meats. Methods: We used cross-sectional data from the INTERMAP Study on 4,680 men and women aged 40-59 years from Japan, China, UK, and US. During four visits, eight BPs and four 24-hr dietary recalls were collected. Processed meats included preserved meats; fresh processed meats (ready-made, salted, and/or spiced, no curing), bacon, ham (cured and cooked), cold cuts and sausages, and canned meat products. Country-specific linear regression coefficients were estimated and pooled, weighted by inverse of their variance. Adjustments were made for demographic (age, gender, sample), lifestyle (total energy, alcohol, smoking, education, supplement use, adherence to special diet, low-fat dairy, fruit, vegetables, fiber-rich grain products, fish and shellfish), and clinical confounders (history of cardiovascular diseases or diabetes, family history of hypertension, use of anti-hypertensive, cardiovascular, or diabetes medication, BMI). The influence of adjustment for urinary sodium, total cholesterol, and total saturated fatty acids was additionally investigated. Results: Average daily unprocessed/processed meat consumption (g/1000 kcal) was 41/10 in Asian participants and 82/47 in Western participants. In Western participants, processed meats comprised fresh processed meat (36%), cold cuts and sausages (34%), ham (16%), and bacon (7%). Meat consumption was not associated with BP in Asian participants. After adjustment for demographic and lifestyle factors, significant associations with systolic BP were observed per each 50 g/1000 kcal higher intake of unprocessed (+1.19 mm Hg, P=0.02) and processed (+2.00 mm Hg, P=0.01) meat consumption in Western participants. However, these associations attenuated and did not remain significant after adjustment for BMI. We further examined types of processed meat in Western participants. Consumption of cold cuts and sausages higher by 12,5 g/1000 kcal was associated with a systolic BP difference of +0.72 mm Hg (P=0.02). Consumption of ham higher by 12,5 g/1000 kcal was associated with a systolic BP difference of -0.92 mm Hg (P=0.03). These associations prevailed after adjustment for urinary sodium excretion, intakes of saturated fatty acids, and total cholesterol. Conclusion: Unprocessed and processed meat consumption was not associated with BP, however, some types of processed meat may influence BP in opposite directions.

scholarly journals Association Between Red and Processed Meat Intake and Mortality Among Colorectal Cancer Survivors

2013 ◽  
Vol 31 (22) ◽  
pp. 2773-2782 ◽  
Author(s):  
Marjorie L. McCullough ◽  
Susan M. Gapstur ◽  
Roma Shah ◽  
Eric J. Jacobs ◽  
Peter T. Campbell
Keyword(s):  
Colorectal Cancer ◽  
Meat Consumption ◽  
Cox Proportional Hazards ◽  
Processed Meat ◽  
Meat Intake ◽  
Risk Of Death ◽  
Specific Mortality ◽  
Before And After ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

Purpose Red and processed meat intake is convincingly associated with colorectal cancer (CRC) incidence, but its impact on prognosis after CRC diagnosis is unknown. We examined associations of red and processed meat consumption, self-reported before and after cancer diagnosis, with all-cause and cause-specific mortality among men and women with invasive, nonmetastatic CRC. Patients and Methods Participants in the Cancer Prevention Study II Nutrition Cohort reported information on diet and other factors at baseline in 1992-1993, 1999, and 2003. Participants with a verified CRC diagnosis after baseline and up to June 30, 2009, were observed for mortality through December 31, 2010. Results Among 2,315 participants diagnosed with CRC, 966 died during follow-up (413 from CRC and 176 from cardiovascular disease [CVD]). In multivariable-adjusted Cox proportional hazards regression models, red and processed meat intake before CRC diagnosis was associated with higher risks of death as a result of all causes (top v bottom quartile, relative risk [RR], 1.29; 95% CI, 1.05 to 1.59; Ptrend = .03) and from CVD (RR, 1.63; 95% CI, 1.00 to 2.67; Ptrend = .08) but not CRC (RR, 1.09; 95% CI, 0.79 to 1.51; Ptrend = 0.54). Although red and processed meat consumption after CRC diagnosis was not associated with mortality, survivors with consistently high (median or higher) intakes before and after diagnosis had a higher risk of CRC-specific mortality (RR, 1.79; 95% CI, 1.11 to 2.89) compared with those with consistently low intakes. Conclusion This study suggests that greater red and processed meat intake before diagnosis is associated with higher risk of death among patients with nonmetastatic CRC.

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.

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