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Red meat and colon cancer : should we become vegetarians, or can we make meat safer ?

Corpet, Denis E. Red meat and colon cancer : should we become vegetarians, or can we make meat safer ? (2011) Meat Science, vol. 89 (n°3). pp. 310-316. ISSN 0309-1740

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Official URL: http://dx.doi.org/10.1016/j.meatsci.2011.04.009

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 500g 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.

Item Type:Article
Additional Information:Thanks to Elsevier editor. The definitive version is available at http://www.sciencedirect.com The original PDF of the article can be found at http://bit.ly/qpYM3R
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution: Université de Toulouse > Ecole Nationale Vétérinaire de Toulouse - ENVT
French research institutions > Institut National de la Recherche Agronomique - INRA
Université de Toulouse > Université Paul Sabatier-Toulouse III - UPS
Laboratory name:
ToxAlim (Toulouse, France) - Prévention et promotion de la cancérogénèse par les aliments
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Deposited By: Denis CORPET

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