a Liggins Institute, The University of Auckland , Auckland , New Zealand.
b Department of Food Sciences , School of Chemistry Sciences, The University of Auckland , Auckland , New Zealand.
Crit Rev Food Sci Nutr. 2017 Apr 13;57(6):1153-1173. doi: 10.1080/10408398.2014.967833.
Red meat is consumed globally and plays an important role in the Western diet. Its consumption is however linked with various types of diseases. This review focuses on the relationship of red meat with cancer, its dependency on the thermal processing methodology and the subsequent physiological effects. The epidemiological evidence is discussed, followed by introduction of the species that were hypothesized to contribute to these carcinogenic effects including polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), N-nitroso compounds (NOCs), heme iron, and macromolecular oxidation products. Their carcinogenic mechanisms were then addressed with further emphasis on the involvement of inflammation and oxidative stress. The thermal processing dependency of the carcinogen generation and the partially elucidated carcinogenic mechanism both represent doorways of opportunities available for the scientific manipulation of their impact after human consumption, to minimize the cancer risks associated with red meat.
红肉在全球范围内被消费，并且在西方饮食中扮演着重要的角色。然而，它的消费与各种类型的疾病有关。本综述重点关注红肉与癌症的关系、它对热加工方法的依赖性以及随后的生理影响。讨论了流行病学证据，随后介绍了被假设为导致这些致癌作用的物种，包括多环芳烃（PAHs）、杂环胺（HCAs）、亚硝胺（NOCs）、血红素铁和高分子氧化产物。然后讨论了它们的致癌机制，并进一步强调了炎症和氧化应激的参与。致癌物生成的热加工依赖性和部分阐明的致癌机制都为人类食用后对其影响进行科学操纵提供了机会，以最大程度地降低与红肉相关的癌症风险。
