title: An estimation of the carcinogenic risk associated with the intake of multiple relevant carcinogens found in meat and charcuterie products.
abstract: Numerous epidemiological studies have demonstrated a link between excessive meat consumption and the incidence of various cancers, especially colorectal cancer, and it has been suggested that environmental carcinogens present in meat might be related to the increased risk of cancer associated with this food. However, there are no studies evaluating the carcinogenic potential of meat in relation to its content of carcinogens. Our purpose was to emphasize the relevance of environmental carcinogens existing in meat as a determinant of the association between cancer and meat consumption. Because within Europe, Spain shows high consumption of meat and charcuterie, we performed this study focusing on Spanish population. Based on the preferences of consumers we acquired 100 samples of meat and charcuterie that reflect the variety available in the European market. We quantified in these samples the concentration of 33 chemicals with calculated carcinogenic potential (PAHs, organochlorine pesticides, and dioxin-like PCBs). The carcinogenic risk of these contaminants was assessed for each food using a risk ratio based on the current consumption of meat and charcuterie and the maximum tolerable intake of these foods depending on the level of contamination by the carcinogens they contain. Our results indicate that the current consumption of beef, pork, lamb, chicken, and "chorizo", represents a relevant carcinogenic risk for consumers (carcinogenic risk quotient between 1.33 and 13.98). In order to reduce carcinogenic risk, the study population should halve the monthly consumption of these foods, and also not to surpass the number of 5 servings of beef/pork/chicken (considered together).
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain.
authors: Ángel Rodríguez
authors: ÁR
authors: Hernández
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Spain.
authors: Luis D
authors: LD
authors: Boada
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain.
authors: Maira
authors: M
authors: Almeida-González
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain.
authors: Zenaida
authors: Z
authors: Mendoza
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain.
authors: Norberto
authors: N
authors: Ruiz-Suárez
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain.
authors: Pilar F
authors: PF
authors: Valeron
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain.
authors: María
authors: M
authors: Camacho
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Spain.
authors: Manuel
authors: M
authors: Zumbado
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain.
authors: Luis A
authors: LA
authors: Henríquez-Hernández
authors: Toxicology Unit, Clinical Sciences Department, Universidad de Las Palmas de Gran Canaria, Spain; Canary Islands Institute for the Research of Cancer (ICIC), Spain; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Spain. Electronic address: operez@dcc.ulpgc.es.
authors: Octavio P
authors: OP
authors: Luzardo
mesh_terms: D002273:Carcinogens / Q000032:analysis*; D002274:Carcinogens, Environmental / Q000032:analysis; D004032:Diet / Q000706:statistics & numerical data; D004147:Dioxins / Q000032:analysis; D004781:Environmental Exposure / Q000032:analysis* / Q000706:statistics & numerical data; D004785:Environmental Pollutants / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis* / Q000706:statistics & numerical data; D006801:Humans; D006843:Hydrocarbons, Chlorinated; D008460:Meat / Q000032:analysis* / Q000706:statistics & numerical data; D010575:Pesticides / Q000032:analysis; D011078:Polychlorinated Biphenyls; D000072317:Polychlorinated Dibenzodioxins / Q000032:analysis; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis; D013030:Spain
chemical_list: D002273:Carcinogens; D002274:Carcinogens, Environmental; D004147:Dioxins; D004785:Environmental Pollutants; D006843:Hydrocarbons, Chlorinated; D010575:Pesticides; D000072317:Polychlorinated Dibenzodioxins; D011084:Polycyclic Aromatic Hydrocarbons; D011078:Polychlorinated Biphenyls
keywords: Carcinogenic potential; Charcuterie; Meat; Organochlorine pesticides; PAHs; PCB; POPs