Université de Toulouse, ENVT, INRA, UMR Toxalim, Capelles, France.
Meat Sci. 2011 Nov;89(3):310-6. doi: 10.1016/j.meatsci.2011.04.009. Epub 2011 Apr 17.
The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer. This increase is significant but modest (20-30%). Current WCRF-AICR recommendations are to eat no more than 500 g per week of red meat, and to avoid processed meat. Moreover, our studies show that beef meat and cured pork meat promote colon carcinogenesis in rats. The major promoter in meat is heme iron, via N-nitrosation or fat peroxidation. Dietary additives can suppress the toxic effects of heme iron. For instance, promotion of colon carcinogenesis in rats by cooked, nitrite-treated and oxidized high-heme cured meat was suppressed by dietary calcium and by α-tocopherol, and a study in volunteers supported these protective effects in humans. These additives, and others still under study, could provide an acceptable way to prevent colorectal cancer.
肉类消费与癌症风险之间的关系一直存在争议。然而，最近的荟萃分析表明，大量食用腌制肉类和红色肉类会增加结直肠癌的风险。这种风险增加虽然显著，但幅度适中（20-30%）。目前 WCRF-AICR 的建议是每周食用不超过 500 克的红色肉类，并避免食用加工肉类。此外，我们的研究表明，牛肉和腌制猪肉会促进大鼠的结肠癌发生。肉类中的主要促进剂是血红素铁，通过 N-亚硝化或脂肪过氧化作用。膳食添加剂可以抑制血红素铁的毒性作用。例如，膳食钙和 α-生育酚可以抑制经过烹饪、亚硝酸盐处理和氧化的高血红素腌制肉类对大鼠结肠癌的促进作用，志愿者的研究也支持了这些保护作用在人类中的存在。这些添加剂以及其他正在研究中的添加剂，可能为预防结直肠癌提供一种可接受的方法。
