Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
Key lab of Mucosal Immunology, College of Preventive Veterinary Medicine, Nanjing Agricultural University, People's Republic of China.
Meat Sci. 2022 Feb;184:108693. doi: 10.1016/j.meatsci.2021.108693. Epub 2021 Oct 7.
At this point in time, the evidence of a link between well-done meat intake and the incidence of cancer is stronger than it was 20 years ago. Several cohort and case-control studies have confirmed this evidence, and have shown a higher odd ratio and increased exposure to heterocyclic amines (HCAs) among those who frequently consume red meat. However, in most epidemiological studies, dietary assessment, combined with analytical data, is used to estimate the intake of HCAs, which has many inconsistencies. In addition, there is a lack of findings indicating a substantial correlation between various factors, like types of raw meat, types of meat products, and cooking methods that directly or indirectly influence the occurrence of cancer. Although numerous mitigation strategies have been developed to reduce HCAs levels in meat, there is still a high prevalence of carcinogenesis caused by HCAs in humans. The aim of this review is to summarise conflicting reports, address shortcomings and identify emerging trends of cutting-edge research related to HCAs.
目前，有充分的证据表明，食用熟透的肉与癌症的发病率之间存在关联，而且这一证据比 20 年前更为确凿。几项队列研究和病例对照研究证实了这一证据，结果表明，经常食用红肉的人群中，杂环胺（HCAs）的比值更高，暴露量也更大。然而，在大多数流行病学研究中，饮食评估与分析数据相结合，用于估计 HCAs 的摄入量，但这种方法存在许多不一致之处。此外，各种因素之间缺乏显著相关性的发现，这些因素包括生肉的种类、肉类制品的种类以及直接或间接影响癌症发生的烹饪方法等。尽管已经开发出许多降低肉类中 HCAs 水平的缓解策略，但人类仍然面临着由 HCAs 引起的高致癌风险。本综述的目的是总结相互矛盾的报告，解决不足之处，并确定与 HCAs 相关的前沿研究的新兴趋势。
