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Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
Meat Sci 2011; 89(3):310-6MS

Abstract

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.

Authors+Show Affiliations

Université de Toulouse, ENVT, INRA, UMR Toxalim, Capelles, France. d.corpet@envt.fr

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

21558046

Citation

Corpet, Denis E.. "Red Meat and Colon Cancer: Should We Become Vegetarians, or Can We Make Meat Safer?" Meat Science, vol. 89, no. 3, 2011, pp. 310-6.
Corpet DE. Red meat and colon cancer: should we become vegetarians, or can we make meat safer? Meat Sci. 2011;89(3):310-6.
Corpet, D. E. (2011). Red meat and colon cancer: should we become vegetarians, or can we make meat safer? Meat Science, 89(3), pp. 310-6. doi:10.1016/j.meatsci.2011.04.009.
Corpet DE. Red Meat and Colon Cancer: Should We Become Vegetarians, or Can We Make Meat Safer. Meat Sci. 2011;89(3):310-6. PubMed PMID: 21558046.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Red meat and colon cancer: should we become vegetarians, or can we make meat safer? A1 - Corpet,Denis E, Y1 - 2011/04/17/ PY - 2011/03/08/received PY - 2011/04/07/revised PY - 2011/04/11/accepted PY - 2011/5/12/entrez PY - 2011/5/12/pubmed PY - 2011/11/15/medline SP - 310 EP - 6 JF - Meat science JO - Meat Sci. VL - 89 IS - 3 N2 - 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. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/21558046/Red_meat_and_colon_cancer:_should_we_become_vegetarians_or_can_we_make_meat_safer L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(11)00145-8 DB - PRIME DP - Unbound Medicine ER -