Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge
Abstract Meat is a crucial nutrient for human health since it represents a giant supply of proteins, minerals, and vitamins. On the opposite hand, the intake of red and processed meat is taken into account dangerous due to its potential of carcinogenesis and cancer risk improvement, particularly for...
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| Format: | Article |
| Language: | English |
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BMC
2018-01-01
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| Series: | Infectious Agents and Cancer |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s13027-018-0174-9 |
| _version_ | 1818152122558971904 |
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| author | Marco Cascella Sabrina Bimonte Antonio Barbieri Vitale Del Vecchio Domenico Caliendo Vincenzo Schiavone Roberta Fusco Vincenza Granata Claudio Arra Arturo Cuomo |
| author_facet | Marco Cascella Sabrina Bimonte Antonio Barbieri Vitale Del Vecchio Domenico Caliendo Vincenzo Schiavone Roberta Fusco Vincenza Granata Claudio Arra Arturo Cuomo |
| author_sort | Marco Cascella |
| collection | DOAJ |
| description | Abstract Meat is a crucial nutrient for human health since it represents a giant supply of proteins, minerals, and vitamins. On the opposite hand, the intake of red and processed meat is taken into account dangerous due to its potential of carcinogenesis and cancer risk improvement, particularly for colorectal cancer (CRC), although it has been reported that also the contaminations of beef infected by oncogenic bovine viruses could increase colorectal cancer’s risk. Regarding the mechanisms underlying the potential carcinogenicity of red and processed meat, different hypotheses have been proposed. A suggested mechanism describes the potential role of the heterocyclic amines (HACs) and polycyclic aromatic hydrocarbons (PHAs) in carcinogenesis induced by DNA mutation. Another hypothesis states that heme, through the lipid peroxidation process and therefore the formation of N-nitroso compounds (NOCs), produces cytotoxic and genotoxic aldehydes, resulting in carcinogenesis. Furthermore, a recent proposed hypothesis, is based on the combined actions between the N-Glycolylneuraminic acid (Neu5Gc) and genotoxic compounds. The purpose of this narrative review is to shed a light on the mechanisms underlying the potential carcinogenicity of red and processed meat, by summarizing the data reported in literature on this topic. |
| first_indexed | 2024-12-11T13:49:42Z |
| format | Article |
| id | doaj.art-0371f882de5e40a89470570da0e6d122 |
| institution | Directory Open Access Journal |
| issn | 1750-9378 |
| language | English |
| last_indexed | 2024-12-11T13:49:42Z |
| publishDate | 2018-01-01 |
| publisher | BMC |
| record_format | Article |
| series | Infectious Agents and Cancer |
| spelling | doaj.art-0371f882de5e40a89470570da0e6d1222022-12-22T01:04:19ZengBMCInfectious Agents and Cancer1750-93782018-01-011311810.1186/s13027-018-0174-9Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledgeMarco Cascella0Sabrina Bimonte1Antonio Barbieri2Vitale Del Vecchio3Domenico Caliendo4Vincenzo Schiavone5Roberta Fusco6Vincenza Granata7Claudio Arra8Arturo Cuomo9Division of Anesthesia and Pain Medicine, Istituto Nazionale Tumori - IRCCS – “Fondazione G. Pascale”Division of Anesthesia and Pain Medicine, Istituto Nazionale Tumori - IRCCS – “Fondazione G. Pascale”S.S.D. Sperimentazione Animale, Istituto Nazionale Tumori - IRCCS - Fondazione “G. Pascale”S.S.D. Sperimentazione Animale, Istituto Nazionale Tumori - IRCCS - Fondazione “G. Pascale”Division of Anesthesia and Pain Medicine, Istituto Nazionale Tumori - IRCCS – “Fondazione G. Pascale”Division of Anesthesia and Intensive Care, Hospital “Pineta Grande”Division of Radiology, “Istituto Nazionale Tumori - IRCCS - Fondazione G. Pascale”Division of Radiology, “Istituto Nazionale Tumori - IRCCS - Fondazione G. Pascale”S.S.D. Sperimentazione Animale, Istituto Nazionale Tumori - IRCCS - Fondazione “G. Pascale”Division of Anesthesia and Pain Medicine, Istituto Nazionale Tumori - IRCCS – “Fondazione G. Pascale”Abstract Meat is a crucial nutrient for human health since it represents a giant supply of proteins, minerals, and vitamins. On the opposite hand, the intake of red and processed meat is taken into account dangerous due to its potential of carcinogenesis and cancer risk improvement, particularly for colorectal cancer (CRC), although it has been reported that also the contaminations of beef infected by oncogenic bovine viruses could increase colorectal cancer’s risk. Regarding the mechanisms underlying the potential carcinogenicity of red and processed meat, different hypotheses have been proposed. A suggested mechanism describes the potential role of the heterocyclic amines (HACs) and polycyclic aromatic hydrocarbons (PHAs) in carcinogenesis induced by DNA mutation. Another hypothesis states that heme, through the lipid peroxidation process and therefore the formation of N-nitroso compounds (NOCs), produces cytotoxic and genotoxic aldehydes, resulting in carcinogenesis. Furthermore, a recent proposed hypothesis, is based on the combined actions between the N-Glycolylneuraminic acid (Neu5Gc) and genotoxic compounds. The purpose of this narrative review is to shed a light on the mechanisms underlying the potential carcinogenicity of red and processed meat, by summarizing the data reported in literature on this topic.http://link.springer.com/article/10.1186/s13027-018-0174-9CarcinogenesisRed meatProcessed meatHemeHeterocyclic aminesPolycyclic aromatic hydrocarbons |
| spellingShingle | Marco Cascella Sabrina Bimonte Antonio Barbieri Vitale Del Vecchio Domenico Caliendo Vincenzo Schiavone Roberta Fusco Vincenza Granata Claudio Arra Arturo Cuomo Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge Infectious Agents and Cancer Carcinogenesis Red meat Processed meat Heme Heterocyclic amines Polycyclic aromatic hydrocarbons |
| title | Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge |
| title_full | Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge |
| title_fullStr | Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge |
| title_full_unstemmed | Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge |
| title_short | Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge |
| title_sort | dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer crc an overview on the current state of knowledge |
| topic | Carcinogenesis Red meat Processed meat Heme Heterocyclic amines Polycyclic aromatic hydrocarbons |
| url | http://link.springer.com/article/10.1186/s13027-018-0174-9 |
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