Meat and cancer.
An increasing literature associates high intake of meat, especially red meat and processed meat with an increased risk of cancers, especially colorectal cancer. There is evidence that this risk may not be a function of meat per se, but may reflect high-fat intake, and/or carcinogens generated through various cooking and processing methods. The cancer risk may be modulated by certain genotypes. Cancers associated with high meat consumption may be reduced by the addition of anticarcinogens in the diet, especially at the same time as meat preparation or meat consumption, or modification of food preparation methods. Meat contains potential anticarcinogens, including omega-3 polyunsaturated fatty acids, and conjugated linoleic acid (CLA). Red meat, in particular, is an important source of micronutrients with anticancer properties, including selenium, vitamin B6 and B12, and vitamin D. Adjusting the balance between meat and other dietary components may be critical to protecting against potential cancer risks.
Ferguson
Lynnette R
LR
Discipline of Nutrition, Faculty of Medical and Health Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand. l.ferguson@auckland.ac.nz
D000588:Amines / Q000008:administration & dosage / Q000009:adverse effects; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage / Q000378:metabolism; D002273:Carcinogens / Q000008:administration & dosage*; D015179:Colorectal Neoplasms / Q000453:epidemiology / Q000209:etiology; D003296:Cooking / Q000379:methods*; D004041:Dietary Fats / Q000008:administration & dosage / Q000009:adverse effects; D004044:Dietary Proteins / Q000008:administration & dosage / Q000009:adverse effects; D006418:Heme / Q000008:administration & dosage / Q000009:adverse effects / Q000378:metabolism; D006571:Heterocyclic Compounds / Q000008:administration & dosage / Q000009:adverse effects; D006801:Humans; D008460:Meat / Q000009:adverse effects*; D009369:Neoplasms / Q000453:epidemiology* / Q000209:etiology*; D011084:Polycyclic Aromatic Hydrocarbons / Q000008:administration & dosage / Q000009:adverse effects; D018570:Risk Assessment; D012307:Risk Factors
D000588:Amines; D000975:Antioxidants; D002273:Carcinogens; D004041:Dietary Fats; D004044:Dietary Proteins; D006571:Heterocyclic Compounds; D011084:Polycyclic Aromatic Hydrocarbons; D006418:Heme