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A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis.

Abstract

A recent investigation by the World Health Organisation (WHO) has found that the consumption of processed meat and potentially red meat promotes carcinogenesis and can increase the risk of colorectal cancer. This literature review aims to summarise both the red and processed meat molecules associated with colorectal carcinogenesis and investigate their relationship with the pathogenic process of colorectal cancer. Literature relating to the carcinogenic effect of red and processed meat molecules was critically reviewed. There are multiple molecules present in red and processed meat with a potential carcinogenic effect on colorectal tissues. Processed meat is more carcinogenic compared to red meat because of the abundance of potent nitrosyl-heme molecules that form N-nitroso compounds. Studies have also noted that other molecules such as polycyclic aromatic hydrocarbons and heterocyclic amines have potential mechanisms for the initiation of colorectal cancer pathogenesis. The non-human sugar molecule N-glycolylneuraminic acid may account for the carcinogenic effects of pork despite its heme content being comparable to that of chicken. Red meat products, especially those that have been processed, have a wide variety of carcinogenic molecules known to increase the risk of colorectal cancer. Thus, the outcome of this review is consistent with the recent findings of WHO.

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  • Authors+Show Affiliations

    ,

    School of Medical Science, Menzies Health Institute Queensland, Griffith University, Gold Coast, QLD, 4222, Australia.

    ,

    School of Medicine, Menzies Health Institute Queensland, Griffith University, Gold Coast, Australia.

    School of Medical Science, Menzies Health Institute Queensland, Griffith University, Gold Coast, QLD, 4222, Australia. v.gopalan@griffith.edu.au. School of Medicine, Menzies Health Institute Queensland, Griffith University, Gold Coast, Australia. v.gopalan@griffith.edu.au.

    Source

    Journal of gastroenterology 52:4 2017 Apr pg 407-418

    MeSH

    Carcinogenesis
    Carcinogens
    Colorectal Neoplasms
    Food Handling
    Heme
    Humans
    Meat
    Meat Products
    Nitroso Compounds
    Red Meat

    Pub Type(s)

    Journal Article
    Review

    Language

    eng

    PubMed ID

    27913919

    Citation

    Jeyakumar, Arunan, et al. "A Critical Overview On the Biological and Molecular Features of Red and Processed Meat in Colorectal Carcinogenesis." Journal of Gastroenterology, vol. 52, no. 4, 2017, pp. 407-418.
    Jeyakumar A, Dissabandara L, Gopalan V. A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis. J Gastroenterol. 2017;52(4):407-418.
    Jeyakumar, A., Dissabandara, L., & Gopalan, V. (2017). A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis. Journal of Gastroenterology, 52(4), pp. 407-418. doi:10.1007/s00535-016-1294-x.
    Jeyakumar A, Dissabandara L, Gopalan V. A Critical Overview On the Biological and Molecular Features of Red and Processed Meat in Colorectal Carcinogenesis. J Gastroenterol. 2017;52(4):407-418. PubMed PMID: 27913919.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis. AU - Jeyakumar,Arunan, AU - Dissabandara,Lakal, AU - Gopalan,Vinod, Y1 - 2016/12/02/ PY - 2016/08/19/received PY - 2016/11/21/accepted PY - 2016/12/4/pubmed PY - 2017/9/12/medline PY - 2016/12/4/entrez KW - Carcinogenesis KW - Colorectal KW - Meat KW - Molecules KW - Processed meat KW - WHO SP - 407 EP - 418 JF - Journal of gastroenterology JO - J. Gastroenterol. VL - 52 IS - 4 N2 - A recent investigation by the World Health Organisation (WHO) has found that the consumption of processed meat and potentially red meat promotes carcinogenesis and can increase the risk of colorectal cancer. This literature review aims to summarise both the red and processed meat molecules associated with colorectal carcinogenesis and investigate their relationship with the pathogenic process of colorectal cancer. Literature relating to the carcinogenic effect of red and processed meat molecules was critically reviewed. There are multiple molecules present in red and processed meat with a potential carcinogenic effect on colorectal tissues. Processed meat is more carcinogenic compared to red meat because of the abundance of potent nitrosyl-heme molecules that form N-nitroso compounds. Studies have also noted that other molecules such as polycyclic aromatic hydrocarbons and heterocyclic amines have potential mechanisms for the initiation of colorectal cancer pathogenesis. The non-human sugar molecule N-glycolylneuraminic acid may account for the carcinogenic effects of pork despite its heme content being comparable to that of chicken. Red meat products, especially those that have been processed, have a wide variety of carcinogenic molecules known to increase the risk of colorectal cancer. Thus, the outcome of this review is consistent with the recent findings of WHO. SN - 1435-5922 UR - https://www.unboundmedicine.com/medline/citation/27913919/A_critical_overview_on_the_biological_and_molecular_features_of_red_and_processed_meat_in_colorectal_carcinogenesis_ L2 - https://dx.doi.org/10.1007/s00535-016-1294-x DB - PRIME DP - Unbound Medicine ER -