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Consumption of Red/Processed Meat and Colorectal Carcinoma: Possible Mechanisms Underlying the Significant Association
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Medical Sciences, Cancer Pharmacology and Computational Medicine. Uppsala Acad Hosp, SE-75185 Uppsala, Sweden..
Sahlgrens Univ Hosp, Gothia Forum, Sahlgrenska Biobank, Gothenburg, Sweden..
Karolinska Inst, Inst Environm Med, S-10401 Stockholm, Sweden.;VTT Tech Res Ctr Finland, Knowledge Intens Prod & Serv, Turku, Finland..
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Medical Sciences, Clinical Microbiology and Infectious Medicine. Uppsala Acad Hosp, SE-75185 Uppsala, Sweden..
2016 (English)In: Critical reviews in food science and nutrition, ISSN 1040-8398, E-ISSN 1549-7852, Vol. 56, no 4, 614-634 p.Article, review/survey (Refereed) PublishedText
Abstract [en]

Epidemiology and experimental studies provide an overwhelming support of the notion that diets high in red or processed meat accompany an elevated risk of developing pre-neoplastic colorectal adenoma and frank colorectal carcinoma (CRC). The underlying mechanisms are disputed; thus several hypotheses have been proposed. A large body of reports converges, however, on haem and nitrosyl haem as major contributors to the CRC development, presumably acting through various mechanisms. Apart from a potentially higher intestinal mutagenic load among consumers on a diet rich in red/processed meat, other mechanisms involving subtle interference with colorectal stem/progenitor cell survival or maturation are likewise at play. From an overarching perspective, suggested candidate mechanisms for red/processed meat-induced CRC appear as three partly overlapping tenets: (i) increased N-nitrosation/oxidative load leading to DNA adducts and lipid peroxidation in the intestinal epithelium, (ii) proliferative stimulation of the epithelium through haem or food-derived metabolites that either act directly or subsequent to conversion, and (iii) higher inflammatory response, which may trigger a wide cascade of pro-malignant processes. In this review, we summarize and discuss major findings of the area in the context of potentially pertinent mechanisms underlying the above-mentioned association between consumption of red/processed meat and increased risk of developing CRC.

Place, publisher, year, edition, pages
2016. Vol. 56, no 4, 614-634 p.
Keyword [en]
Dietary patterns, red/processed meat, intestinal carcinogenesis, morphogenetic pathways, haem, nitrosyl-haem, N-nitroso compounds, fat peroxidation
National Category
Nutrition and Dietetics Cancer and Oncology
Identifiers
URN: urn:nbn:se:uu:diva-299091DOI: 10.1080/10408398.2014.972498ISI: 000373125300005PubMedID: 25849747OAI: oai:DiVA.org:uu-299091DiVA: diva2:948919
Available from: 2016-07-14 Created: 2016-07-14 Last updated: 2016-07-14Bibliographically approved

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Hammerling, UlfIlbäck, Nils-Gunnar
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