Mechanistic Evidence for Red Meat and Processed Meat Intake and Cancer Risk: A Follow-up on the International Agency for Research on Cancer Evaluation of 2015
Mechanistic Evidence for Red Meat and Processed Meat Intake and Cancer Risk: A Follow-up on the International Agency for Research on Cancer Evaluation of 2015
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DOI：
10.2533/chimia.2018.718
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发表时间：
2018-10-01
期刊：
影响因子：
1.2
通讯作者：
Turesky, Robert J.
中科院分区：
文献类型：
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作者：
Turesky, Robert J.
国际癌症研究机构工作组将加工肉类的消费归类为对人类致癌（第1组），并将红肉归类为可能对人类致癌（2A组）；食用这两种肉类都会增加患结肠直肠癌的风险。这些分类是基于流行病学数据汇编以及动物和人类研究的机制证据。用亚硝酸盐腌制肉类会产生致癌物质n -亚硝基化合物（NOCs），熏肉会产生多环芳烃（PAHs）。肉类的高温蒸煮也会产生致癌的杂环芳香胺（HAAs）。从肉类中摄取血红素可以催化消化道中noc和脂质过氧化产物（LPOs）的形成。许多这些化学物质形成DNA加合物，其中一些可以诱导突变并引发癌变。最近的另一种假设是，n-糖基神经氨酸（一种存在于红肉中的非人类唾液酸糖）与细胞膜结合，引发与炎症和活性氧相关的免疫反应，从而导致DNA损伤、肿瘤促进和癌症。这份最新报告强调了肉类中这些化学物质诱导DNA损伤的机制，以及影响这些化学物质生物效力的饮食和宿主因素的影响。
The Working Group of the International Agency for Research on Cancer classified the consumption of processed meat as carcinogenic to humans (Group 1), and classified red meat as probably carcinogenic to humans (Group 2A); consumption of both meat types is associated with an increased risk of colorectal cancer. These classifications are based on a compilation of epidemiology data and mechanistic evidence from animal and human studies. The curing of meats with nitrite can produce carcinogenic N-nitroso compounds (NOCs), and the smoking of meat produces polycyclic aromatic hydrocarbons (PAHs). The high-temperature cooking of meat also produces carcinogenic heterocyclic aromatic amines (HAAs). The ingestion of heme from meat can catalyze the formation of NOCs and lipid peroxidation products (LPOs) in the digestive tract. Many of these chemicals form DNA adducts, some of which can induce mutations and initiate carcinogenesis. Another recent hypothesis is that N-glycolylneuraminic acid, a non-human sialic acid sugar present in red meat, becomes incorporated in the cell membrane, triggering the immune response with associated inflammation and reactive oxygen species, which can contribute to DNA damage, tumor promotion, and cancer. The mechanisms by which these chemicals in meat induce DNA damage, and the impact of dietary and host factors that influence the biological potency of these chemicals are highlighted in this updated report.