Relationships between gut microbiota, red meat consumption and colorectal cancer.
Relationships between gut microbiota, red meat consumption and colorectal cancer.
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发表时间：
2022
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通讯作者：
Maiga M
中科院分区：
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作者：
Diakité MT;Diakité B;Koné A;Balam S;Fofana D;Diallo D;Kassogué Y;Traoré CB;Kamaté B;Ba D;Ly M;Ba M;Koné B;Maiga AI;Achenbach C;Holl J;Murphy R;Hou L;Maiga M
肉类的温度烹饪，如烧烤和烟熏，有助于形成诱变化合物，包括杂环胺和多环芳烃。红肉中的血红素铁参与消化道中N-亚硝基化合物和脂质过氧化产物的形成。脂肪红肉参与肠道微生物群细菌产生次级胆汁酸。过量食用红肉和加工肉类与患结直肠癌的风险较高有关。有许多尝试来解释与食用红肉和加工肉类相关的结直肠癌风险：形成的许多产品具有遗传毒性，可导致DNA损伤并引发结直肠癌的致癌作用。在人类和动物研究中已确定了导致其遗传毒性作用的各种机制。此外，越来越多的证据表明，红肉和加工肉形成的化合物与结直肠癌途径中的肠道微生物群相互作用。虽然在动物和人类中的一些早期研究表明肠道微生物群在结直肠癌的发展中具有直接的因果关系，但饮食，肠道微生物群和结肠癌发生之间的联系在很大程度上是关联而不是已证实的因果关系。包括炎症和氧化应激在内的各种生物学机制可导致DNA损伤、肠道生态失调，从而增加结直肠癌的风险。肠道微生物群的生态失调可能通过饮食成分促进结肠癌发生而增加结直肠癌的风险。在本文中，我们回顾和更新了目前关于红肉消费，肠道微生物群和结直肠癌之间关系的知识。
The temperature cooking of meat such as grilling and smoking contribute to the formation of mutagenic compounds including heterocyclic amines and polycyclic aromatic hydrocarbons. Heme iron in red meat is involved in the formation of N-nitroso compounds and lipid peroxidation products in the digestive tract. Fatty red meat is involved in the production of secondary bile acids by the bacteria of the gut microbiota. Excessive consumption of red and processed meat has been associated with a higher risk of developing colorectal cancer. There are many attempts to explain the risk of colorectal cancer associated with the consumption of red and processed meat: Many of the products formed are genotoxic and can cause DNA damage and initiate carcinogenesis of colorectal cancer. Various mechanisms contributing to their genotoxic role have been established in human and animal studies. In addition, there is increasing evidence that compounds formed from red and processed meat interact with the gut microbiota in colorectal cancer pathways. Although several early studies in animals and humans suggest a direct causal role of the gut microbiota in the development of colorectal cancer, the links between diet, gut microbiota, and colonic carcinogenesis are largely associations rather than proven causal relationships. Various biological mechanisms, including inflammation and oxidative stress can lead to DNA damage, gut dysbiosis, and therefore increase the risk of colorectal cancer. Dysbiosis of the gut microbiota may increase the risk of colorectal cancer through dietary component promotion of colonic carcinogenesis. In this paper, we review and update current knowledge about the relationships between red meat consumption, gut microbiota, and colorectal cancer.