The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds
The International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes include, among others, polycyclic aromatic hydrocar...
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MDPI AG
2024-04-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/16/7/1084 |
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| author | Sylwia Bulanda Karolina Lau Agnieszka Nowak Dorota Łyko-Morawska Anna Kotylak Beata Janoszka |
| author_facet | Sylwia Bulanda Karolina Lau Agnieszka Nowak Dorota Łyko-Morawska Anna Kotylak Beata Janoszka |
| author_sort | Sylwia Bulanda |
| collection | DOAJ |
| description | The International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes include, among others, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs). These compounds can cause the development of gastrointestinal cancer. Oral cancer is one of the world’s research priorities due to the ever-increasing incidence rate. However, the effect of diet on oral cancer is still a poorly recognized issue. The aim of this study was to assess the relationship between the risk of oral cancer and dietary ingredients with a particular emphasis on red meat and thermally processed meat. This study was conducted among patients with oral cancer in 2022 and 2023. The shortened standardized Food Frequency Questionnaire (FFQ) and a multivariate regression statistical analysis were used. The high consumption of red meat in general and thermally processed meat, especially smoked, fried, roasted and boiled, increases the risk of oral cavity cancer. Limiting the consumption of meat products and modifying the methods of preparing meat dishes may reduce exposure to carcinogenic compounds from the diet and thus reduce the risk of developing oral cancer. |
| first_indexed | 2024-04-24T10:37:07Z |
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| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-04-24T10:37:07Z |
| publishDate | 2024-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-b933b8d5b13b4a698f42b9e7c17d189a2024-04-12T13:24:33ZengMDPI AGNutrients2072-66432024-04-01167108410.3390/nu16071084The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic CompoundsSylwia Bulanda0Karolina Lau1Agnieszka Nowak2Dorota Łyko-Morawska3Anna Kotylak4Beata Janoszka5Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, PolandDepartment of Environmental Medicine and Epidemiology in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, PolandDepartment of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, PolandDepartment of Vascular Surgery, General Surgery, Angiology and Phlebology, Medical University of Silesia, Ziołowa 45/47, 40-635 Katowice, PolandI Radiation and Clinical Oncology Department, Maria Skłodowska-Curie National Research Institute of Oncology, Gliwice Branch, 44-102 Gliwice, PolandDepartment of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, PolandThe International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes include, among others, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs). These compounds can cause the development of gastrointestinal cancer. Oral cancer is one of the world’s research priorities due to the ever-increasing incidence rate. However, the effect of diet on oral cancer is still a poorly recognized issue. The aim of this study was to assess the relationship between the risk of oral cancer and dietary ingredients with a particular emphasis on red meat and thermally processed meat. This study was conducted among patients with oral cancer in 2022 and 2023. The shortened standardized Food Frequency Questionnaire (FFQ) and a multivariate regression statistical analysis were used. The high consumption of red meat in general and thermally processed meat, especially smoked, fried, roasted and boiled, increases the risk of oral cavity cancer. Limiting the consumption of meat products and modifying the methods of preparing meat dishes may reduce exposure to carcinogenic compounds from the diet and thus reduce the risk of developing oral cancer.https://www.mdpi.com/2072-6643/16/7/1084oral cancerthermally processed meatred meatFFQheterocyclic aromatic aminespolycyclic aromatic hydrocarbons |
| spellingShingle | Sylwia Bulanda Karolina Lau Agnieszka Nowak Dorota Łyko-Morawska Anna Kotylak Beata Janoszka The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds Nutrients oral cancer thermally processed meat red meat FFQ heterocyclic aromatic amines polycyclic aromatic hydrocarbons |
| title | The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds |
| title_full | The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds |
| title_fullStr | The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds |
| title_full_unstemmed | The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds |
| title_short | The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds |
| title_sort | risk of oral cancer and the high consumption of thermally processed meat containing mutagenic and carcinogenic compounds |
| topic | oral cancer thermally processed meat red meat FFQ heterocyclic aromatic amines polycyclic aromatic hydrocarbons |
| url | https://www.mdpi.com/2072-6643/16/7/1084 |
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