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A central role for heme iron in colon carcinogenesis associated with red meat intake.
Cancer Res 2015; 75(5):870-9CR

Abstract

Epidemiology shows that red and processed meat intake is associated with an increased risk of colorectal cancer. Heme iron, heterocyclic amines, and endogenous N-nitroso compounds (NOC) are proposed to explain this effect, but their relative contribution is unknown. Our study aimed at determining, at nutritional doses, which is the main factor involved and proposing a mechanism of cancer promotion by red meat. The relative part of heme iron (1% in diet), heterocyclic amines (PhIP + MeIQx, 50 + 25 μg/kg in diet), and NOC (induced by NaNO₂+ NaNO₂; 0.17 + 0.23 g/L of drinking water) was determined by a factorial design and preneoplastic endpoints in chemically induced rats and validated on tumors in Min mice. The molecular mechanisms (genotoxicity, cytotoxicity) were analyzed in vitro in normal and Apc-deficient cell lines and confirmed on colon mucosa. Heme iron increased the number of preneoplastic lesions, but dietary heterocyclic amines and NOC had no effect on carcinogenesis in rats. Dietary hemoglobin increased tumor load in Min mice (control diet: 67 ± 39 mm²; 2.5% hemoglobin diet: 114 ± 47 mm², P = 0.004). In vitro, fecal water from rats given hemoglobin was rich in aldehydes and was cytotoxic to normal cells, but not to premalignant cells. The aldehydes 4-hydroxynonenal and 4-hydroxyhexenal were more toxic to normal versus mutated cells and were only genotoxic to normal cells. Genotoxicity was also observed in colon mucosa of mice given hemoglobin. These results highlight the role of heme iron in the promotion of colon cancer by red meat and suggest that heme iron could initiate carcinogenesis through lipid peroxidation. .

Authors+Show Affiliations

INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France. INSERM UMR-S1018; Gustave Roussy; Université Paris-Sud, Villejuif, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France. Faculty of Sciences, Department of Biology, University of Djilali Liabes, Sidi Bel Abbes, Algeria.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France.Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom.Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom.National Veterinary School of Toulouse; Histology - Pathology; Toulouse, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France.INRA UMR1331; TOXALIM (Research Center in Food Toxicology); Université de Toulouse; ENVT; INP; UPS; TOXALIM; Toulouse, France. f.pierre@toulouse.inra.fr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25592152

Citation

Bastide, Nadia M., et al. "A Central Role for Heme Iron in Colon Carcinogenesis Associated With Red Meat Intake." Cancer Research, vol. 75, no. 5, 2015, pp. 870-9.
Bastide NM, Chenni F, Audebert M, et al. A central role for heme iron in colon carcinogenesis associated with red meat intake. Cancer Res. 2015;75(5):870-9.
Bastide, N. M., Chenni, F., Audebert, M., Santarelli, R. L., Taché, S., Naud, N., ... Pierre, F. H. (2015). A central role for heme iron in colon carcinogenesis associated with red meat intake. Cancer Research, 75(5), pp. 870-9. doi:10.1158/0008-5472.CAN-14-2554.
Bastide NM, et al. A Central Role for Heme Iron in Colon Carcinogenesis Associated With Red Meat Intake. Cancer Res. 2015 Mar 1;75(5):870-9. PubMed PMID: 25592152.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A central role for heme iron in colon carcinogenesis associated with red meat intake. AU - Bastide,Nadia M, AU - Chenni,Fatima, AU - Audebert,Marc, AU - Santarelli,Raphaelle L, AU - Taché,Sylviane, AU - Naud,Nathalie, AU - Baradat,Maryse, AU - Jouanin,Isabelle, AU - Surya,Reggie, AU - Hobbs,Ditte A, AU - Kuhnle,Gunter G, AU - Raymond-Letron,Isabelle, AU - Gueraud,Françoise, AU - Corpet,Denis E, AU - Pierre,Fabrice H F, Y1 - 2015/01/15/ PY - 2015/1/17/entrez PY - 2015/1/17/pubmed PY - 2015/5/1/medline SP - 870 EP - 9 JF - Cancer research JO - Cancer Res. VL - 75 IS - 5 N2 - Epidemiology shows that red and processed meat intake is associated with an increased risk of colorectal cancer. Heme iron, heterocyclic amines, and endogenous N-nitroso compounds (NOC) are proposed to explain this effect, but their relative contribution is unknown. Our study aimed at determining, at nutritional doses, which is the main factor involved and proposing a mechanism of cancer promotion by red meat. The relative part of heme iron (1% in diet), heterocyclic amines (PhIP + MeIQx, 50 + 25 μg/kg in diet), and NOC (induced by NaNO₂+ NaNO₂; 0.17 + 0.23 g/L of drinking water) was determined by a factorial design and preneoplastic endpoints in chemically induced rats and validated on tumors in Min mice. The molecular mechanisms (genotoxicity, cytotoxicity) were analyzed in vitro in normal and Apc-deficient cell lines and confirmed on colon mucosa. Heme iron increased the number of preneoplastic lesions, but dietary heterocyclic amines and NOC had no effect on carcinogenesis in rats. Dietary hemoglobin increased tumor load in Min mice (control diet: 67 ± 39 mm²; 2.5% hemoglobin diet: 114 ± 47 mm², P = 0.004). In vitro, fecal water from rats given hemoglobin was rich in aldehydes and was cytotoxic to normal cells, but not to premalignant cells. The aldehydes 4-hydroxynonenal and 4-hydroxyhexenal were more toxic to normal versus mutated cells and were only genotoxic to normal cells. Genotoxicity was also observed in colon mucosa of mice given hemoglobin. These results highlight the role of heme iron in the promotion of colon cancer by red meat and suggest that heme iron could initiate carcinogenesis through lipid peroxidation. . SN - 1538-7445 UR - https://www.unboundmedicine.com/medline/citation/25592152/A_central_role_for_heme_iron_in_colon_carcinogenesis_associated_with_red_meat_intake_ L2 - http://cancerres.aacrjournals.org/cgi/pmidlookup?view=long&pmid=25592152 DB - PRIME DP - Unbound Medicine ER -